House Spirits of Portland, Oregon is dipping their toes into the rum pool with their new Bridgetown rum, part of their limited release, small batch series. House Spirits has made a name for themselves with their Aviation Gin, Westward malt whiskey, and other releases. To help define the character of the rum they partnered with Erik Carlson, the bar manager at Stoneburner and Bastille, and one of Seattle’s better known craft bartenders. Having studied Erik’s cocktail list at Stoneburner, I can tell he’s passionate about tropical style drinks, although certainly not limited to them. Thus he was a natural choice to work with House Spirits team, which he did over a number of sampling sessions.
Having attended the Bridgetown Rum launch party at Bastille, I was sufficiently intrigued to acquire a bottle and chat with Erik during a visit to the bar at Stoneburner. The Bridgetown name is a nod to the capital of Barbados, considered the birthplace of rum and home to Mount Gay, Foursquare, Cockspur and St. Nicholas Abbey rums. Bridgetown also alludes to the bridges between Ballard (a Seattle neighborhood) where Erik lives and Portland, about 170 miles south, where House Spirits is located.
Erik described to me the details of Bridgetown rum making process. It starts with “Barbados style” molasses, which is unsulphered, baking grade molasses and is fermented with Guadeloupe yeast strains. After double distillation in copper pot stills, 80% of the distillate is aged for six months in used House Spirits Westward whiskey barrels. The other 20% is aged for 3 months in New #2 char American Oak barrels before the two parts are brought back together. For the flavor profile, Erik targeted a mixing rum that merged his three favorite styles:
Agricole – Straw, grass and sugar cane
Jamaican – Funk, molasses, baking spices
Barbados – Ripe fruit, vanilla, butterscotch
In its substantial, individually numbered bottle, the Bridgetown’s color is a light-to-medium gold. Although intended as a mixing rum I first nosed and sipped it neat. There’s an initial enticing hint of Smith & Cross style Jamaican funk. This quickly turns to a bit of moderate burn and tails off to a woody finish. Yes, the Bridgetown is not a sipper. Instead, its flavor profile is more attuned to cocktails where the blend of rum styles is an asset. To me, the agricole and Jamaican notes are equally present, with the Barbados a bit less evident.
The obvious choice for testing out a rum like this is the Daiquiri. However, to mix it up a bit I went with a variation of the Daiquiri’s slightly more sophisticated cousin, the Royal Bermuda Yacht club:
Royal Bridgetown Yacht Club
2 oz House Spirits Bridgetown Rum
½ oz lime juice
¼ oz Dry Curacao
¼ oz Falernum
¼ oz simple syrup
Shake with ice, strain into a chilled coupe.
In cocktails the Bridgetown holds its own but plays well with others like a good mixing rum should. It’s nice to see that the Bridgetown rum is further expanding flavor dimensions of rums from craft distilleries along the West Coast of the US.
Having recently gotten my hands on the Polynesian Inspired rum from Lost Spirits Distillery, I’ve been test driving it and comparing it to their first rum, Navy Style. I’ve written about Lost Spirits quite a bit already, and have chatted with Bryan quite a bit about his process, including him giving me a custom presentation of his talk from the 2014 Miami Rum Renaissance. With the context of my previous post (highly suggested background reading) I can better describe the differences between the two rums. I’ll end with a few other interesting anecdotes about Lost Spirits Distillery that Bryan shared.
Polynesian Inspired Rum
Coming in at 132 proof, the Polynesian Inspired rum is a take-no-prisoners powerhouse of a rum. Starting with the label, there are obvious stylistic similarities between the Polynesian and the Navy rums. The Polynesian label is essentially the Navy label’s “Pirates of the Caribbean” ships and skulls replaced with Maori and Easter Island elements, and a color change. The fonts and other decorative details remain essentially the same.
The rum’s hue is a solid medium-to-dark gold, but compared to its Navy Style stable mate is noticeably lighter in color. On the nose both rums start with a similar strong, pleasing molasses element but eventually go in different directions, the Polynesian finishing a bit lighter and fruitier. This isn’t an accident. When deciding what the Polynesian should be, Bryan accented the pineapple aspect since it’s an essential Polynesian flavor.
In my prior post about Lost Spirits, I covered the seven ways that flavor can be controlled via science. The sixth step I mentioned is barrel aging, which is where the simpler fruit and spicy smelling esters get merged into the longer chained honey esters. In that post, I described how the ester Ethyl Butyrate has a strong pineapple smell. Given that you want a rum with a strong pineapple element it’s reasonable that you’d want to minimize the transformation of this ester into other esters. Bryan accomplishes this by using a different barrel preparation that minimizes the amount of phenols that convert the short chain esters (fruity) into long chain esters (honey). In addition, the amount of rancio, the nutty smell described in step 7 of my earlier post is dialed down considerably. Up to the barrel aging step though, the Navy Style and Polynesian Inspired rums are essentially the same.
On the palate, assuming you’re up to sipping 132 proof rum, the Polynesian is much like you’d expect given the nose – A strong molasses flavor that turns to pineapple and butterscotch. Bryan says with a few drops of water it turns into a “pineapple bomb” and I can attest to that.
A few days after my bottle arrived, Jason Alexander of Tacoma Cabana and I sat together and tasted the Polynesian together. Jason, with his encyclopedic Tiki knowledge immediately thought it would work well in a Polynesian Paralysis variation. A few days later he sent me his recipe:
Polynesian Paralysis – Jason Alexander Variation • 3/4oz pineapple • 3/4oz lemon • 3/4oz Lilikoi juice (sub passion fruit syrup) • 1/2oz orgeat • 1/2oz falernum • 1/2oz Okolehao (A Hawaiian spirit, sub bourbon if not available.) • 2oz Lost Spirits Polynesian Rum
Flash blend with about a cup of ice
Lost Spirits – Diving Deeper
Beyond just getting a custom presentation of the Bryan’s Rum Renaissance presentation, I interjected a number of questions that veered off into other interesting topics. First and foremost, I was surprised to learn that Lost Spirits has a number of patents filed on his processes, and that Bryan licenses technology and consults for major distillers. In a sense Lost Spirits Distillery is his laboratory where he gets to do all sorts of fun experiments without needing the distillery to make a certain amount of money to stay afloat.
Lost Spirits first came out with a series of whiskeys including three different Leviathan releases and an Umami release. The distillery continues to age more whiskey stock and they have plenty of back orders, so naturally the question is “Why make a rum?” The initial reason Bryan and Joanne Haruta, his business partner started making rum was to season their whiskey barrels. Over time they found themselves enjoying the rum quite a bit and they decided to sell it. These days they find themselves focusing more and more on the rum side of things. Bryan says one reason for focusing on rum is that high end whiskey buyers typically buy just a bottle or two and add it to their 600 bottle collection whereas serious rum lovers will buy and consume multiple bottles over time.
As we now know, Cuban is the next rum style coming from Lost Spirits. However Bryan also mentioned an interest in doing a “Jamaican ester bomb” which I immediately endorsed with all available enthusiasm. But don’t expect a clone of Jamaican dunder rum, as one of the central elements of Jamaican dunder is clostridium saccharobutyricum which grows optimally in the soil surrounding the dunder pit. Bryan grows his “dunder” in five gallon plastic buckets that are controlled with lab grown bacterias, and thus he has the freedom to control the bacteria, tailoring it to the flavor profile he wants. In Jamaica, dunder pits aren’t such a big deal at the distilleries. In Monterey County, CA a bacteria pit is out of the question as it might create some serious problems with the health inspector.
When deciding what style of rum to make, here’s the Lost Spirits process: • Design a really cool label • Based on the label, envision what the rum tastes like • Do the science to produce a rum with that flavor profile.
In my post on Lost Spirits Navy Style rum, I said “You can easily imagine a pirate drinking it in the 1700s.” Thus, it delighted me then when Bryan recounted that they watched Pirates of the Caribbean approximately 40 times when deciding what the Navy Style should taste like.
For the Polynesian, Bryan set out to make a rum that’s perfect for all sorts of Tiki drinks. Another reason for doing the Polynesian rum is to show that the notion of molasses “terroir” isn’t nearly as important as some believe. Starting with the same ingredients and by tweaking just a few processes, Lost Spirits Distillery has created two largely different rums, and a third rum, the soon to be available Cuban style, should further prove this point.
I started this past week with no Dutch rum in my collection and ended it proudly possessing three very different bottles from the Netherlands, each with a great story to tell. Wait – rum from the Netherlands you may be thinking? It’s not a big stretch to associate the Dutch with rum given that they had a long history of colonization in the Caribbean during the 1600s right alongside the English.
When Mrs. CocktailWonk told me she was headed to Germany and Amsterdam for a work trip I immediately started researching what sort of goodies she could bring back that I can’t easily get here in the United States. I got some great advice from the fellow members of the Ministry of Rum Facebook page and assembled a “Things to look for” guide for her. After getting a pointer from the bartender at Door 74 in Amsterdam, she went to Le Cellier in Amsterdam where she was able to reach me by phone – She read bottle labels to me while I rapidly researched what she was finding. Among the finds were two unique rums.
First up is the Zuidam Flying Dutchman Dark Rum No. 3. Zuidam is an artisanal distillery in the Netherlands that produces a prodigious number of different spirits, including genever, whiskey, rum, and liqueurs. Seriously, check out their product line on the website – They make every other distillery look like slackers. There are two Flying Dutchman rums – No. 1 is a white rum while No. 3 has been aged for a minimum of 3 years. I can’t rave enough about the Flying Dutchman. The bottle is absolutely stunning – I can’t stop picking it up and admiring it. As for the rum, it’s tripled distilled, then aged for a minimum of three year in (quoting the label): “Olorosso Sherry, PX casks, and new American oak.” An interesting choice to go with New American Oak. The taste is sublime – It reminds me strongly of cognac. Not overly sweet, this is a fantastic sipper for rum wonks who are past their Zaya phase. At about 25 Euros, this rum is a total steal. Buy as much as you can when you see it.
Next is the Tres Hombres XV Anos, Republica Dominicana ed 05 2013. The Tres Hombres story is that of three men who make yearly visits to the Caribbean on their boat, seek out interesting rums, and then bring the rum back to the Netherlands on a long sea voyage. The ship is an old German wooden fishing ship that the three Tres Hombres converted into a square-rigged sailing cargo vessel with no engine. Without and engine the journey of the rum from the Dominican Republic to the Netherlands took five months. Part of the claim is that the months at sea, with the rum sloshing around in the barrels, adds to its character. I’m still trying to figure out if what happens to the rum once it reaches the Netherlands – Is it simply bottled or does more happen?
Each year Tres Hombres puts out a different rum. For my bottle, edition 5, the rum originated in the Dominican Republic from Oliver and Oliver Internancional, a distillery who’s products aren’t readily available directly in the US. However, Oliver and Oliver also sell rum to other companies that rum wonks have likely heard of including Atlantico and Vizcaya. The rum has been aged for 15 year using the solera method. While not quite as sweet as Vizcaya or Ron Zacapa, the XV Anos has a dark, mellow character that reminds me of them. At 65 Euros the XV Anos a bit expensive but still a fairly good value given the character of the rum and the story behind it. If you’re a rum collector and you see this bottle, grab it.
My final Dutch rum arrived via FedEx rather than thanks to Mrs. CocktailWonk. Denizen is a Dutch rum blender that up till now has been known for their white rum, a blend of rums from Jamaica and Trinidad, both well-known rum origination points. More recently, Denizen has released their “Merchant’s Reserve” rum, which has caused quite a stir among tiki-aficionados. The Merchant’s reserve is a mixture of Jamaican and Martinique rums, aged for eight years. The Jamaican portion is a blend of Plummer pot stilled rum from “Worthy Park, Hampden, New Yarmouth, and Clarendon”. This may mean nothing to most folks, but as someone who worships at the altar of Jamaican Funk and Smith & Cross rum, I couldn’t be happier to read those words. The martinique rum component is unusual in that it’s not an agricole style, which is usually what people think of when they think of Martinique rums.
The reason Denizen Merchant’s Reserve has attracted tiki-wonk attention is that beyond just the funk, it’s said that the Jamaican and Martinique rum blend was picked to replicate the holy grail of Tiki rums, Wray & Nephew 17, which the Trader Vic’s 1944 Mai Tai calls for and which hasn’t been available for decades. Once my Merchant’s Reserve arrived I immediately set out to create the 1944 Mai Tai as faithfully as I could.
Pretty close to an original 1944 Trader Vic’s Mai Tai
CocktailWonk’s Pretty Darn Close 1944 Mai Tai 1 oz Denizen Merchant’s Reserve 1 oz Clement VSOP Agricole .5 oz Clement Creole Shrubb .5 oz Small Hand Foods Orgeat 1 oz Lime juice
From what I’ve read, the Jamaican funk esters don’t stand up terribly well to long aging – Smith & Cross is a fairly young rum. The Merchant’s Reserve at 8 years has definite funkiness similarities to the Smith & Cross but it’s more subtle. On the other hand, with the additional aging the Denizen is smoother. I can happily sip or mix this rum. It’s not what I’d serve to somebody as their introduction to rum and it’s not particularly sweet, but if you enjoy the many different incarnations of rum, or if Tiki authenticity is important to you (and it should be) grab a bottle or two of the Denizen Merchant’s Reserve. It’s starting to roll out in the US, and at $30 it’s a solid addition to your rum collection. The blog “A Mountain of Crushed Ice” has a nice review with even more background on it.