One of the best things about Instagram, assuming you follow the right folks, is see a ton of interesting things you wouldn’t see otherwise know about. Recently on my feed I came across Copacabana Rums. Intrigued, I dug a little and learned they have a single rum at the moment, Copacabana 1940, distributed by Barrio Spirits. While there are tons of me-too white rums out there with little or no barrel aging, the Copacabana 1940–with its seven-year age claim and origins in Panama–made my ears perk up.
Let’s address the obvious up front: Copacabana 1940 refers to the iconic New York City nightclub, opened in 1940, which hosted a number of musical legends over the years (Dean Martin, Marin Gaye, etc…), and which you almost assuredly first heard about from Barry Manilow in your formative years.
Continue reading “Checking out Copacabana 1940 Rum”
Having recently inventoried and loosely categorized my ever-growing rum collection in a spreadsheet (because that’s what wonks do), it’s no surprise that Jamaican rums are among the best represented on my shelves. Why the love affair with Jamaican rum? Distilleries in Jamaica use “muck”–a big slug of bacteria grown in pits in the ground (stay with me here), that when added to the fermenting molasses creates tons of chemical compounds known as esters, rendering the rum full of fruity, banana funk, also known as “hogo.” You may have heard muck referred to as “dunder” — they’re related but not exactly the same thing. No other style of rum comes close to this particular character, and I can’t get enough Jamaican rum in my life.
Beyond the household name Jamaican brands (Appleton and Myers), it takes a bit more work to hunt down lesser known brands like Smith & Cross, Coruba, and Wray & Nephew – they’re available, just maybe not at your corner liquor store. Once those are in your possession, however, it gets exponentially harder to add to your Jamaican collection, often requiring international trips or friends shipping you limited releases. Thus, I’m excited that the Mezan line of rums, including two Jamaicans, is finally available here in the U.S., brought to us by Niche Import Co. Here I’ll take a wonky look at the Mezan Jamaica XO, batch 8146, provided to me for review.
|Afrohead booth at Rum Renaissance 2015 in Miami|
|Toby Tyler, Cocktail Wonk, Joe Farrell at Miami Rum Renaissance 2015|
|Toby Tyler at Angostura Distillery (photo credit: Toby Tyler)|
|Blending room at the Angostura Distillery (photo credit: Toby Tyler)|
|Sample bottle at the Angostura Distiller (photo credit: Toby Tyler)|
|Afrohead seven-year and Afrohead XO|
As a cocktail wonk, I’m constantly expanding my spirits library, building an essential set of specimens representing the major spirits categories. My whisk(e)y collection has grown steadily, with dozens of bourbon, American rye, scotch, and Irish whiskey expressions. Inexplicably however, no bottles from Canada, our neighbor to the north and a whisky powerhouse on the world stage. I’ll confess that this was partially the result of my perception (widespread it seems) that Canadian whisky is composed of mostly spirits distilled to a very high alcohol percentage (thus stripping out most of the flavor), along with a bit of caramel and artificial flavoring
After seeing an announcement for the Seattle launch event of Alberta Rye Whisky Dark Batch, along with a host of well-respected Seattle bartenders participating, I decided that it was time to educate myself; the evening turned out to be highly educational, as I discovered a dark, complex rye with an unusual story (more on this below). I was also fortunate to meet Dan Tullio, Canadian Whisky Master Ambassador at Beam Suntory (who reminds me of a young Tony Bennett), and came home with a bottle of the Dark Batch to review here.