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Demerara Distillers' three “heritage stills” are a perennial favorite topic for Demerara rum fans. Each still (Port Mourant, Versailles, and Enmore) is famous for being made primarily from Guyanese greenheart wood, rather than metal, as most rum stills are. The Port Mourant and Versailles still are batch stills, utilizing wooden vats constructed from greenheart staves.... Continue Reading →
The learning never stops. For several years I’ve endeavored to understand the flavor science and history behind Jamaican rum’s unique hogo. As part of that I’ve visited every Jamaican rum distillery, save one, and documented what I learned. One such article I wrote was perhaps the first to clearly define what dunder is, and differentiate... Continue Reading →
A member of my High Ester Rum Geeks Facebook group recently asked what LAA means in the context of distilled spirits. For instance, if purchasing rum in bulk, you might be quoted a price per LAA rather than in gallons or liters, as you might expect. So, what’s the story? What is LAA? The concise... Continue Reading →
To my great delight, interest in rum from bourbon enthusiasts has gathered steam recently. As a writer I’m keenly aware that many topics in the bourbon world are well-tread ground, while rum has far more undeveloped land, so to speak. Many of the recent stories here on Cocktail Wonk have focused on rum, but it... Continue Reading →
The “Wonk” in Cocktail Wonk refers to digging deep to understand as much as possible about spirits and cocktails. Many of the stories here involve the chemistry of aging, as well as the different elements in a spirit – water, ethanol, and other compounds such as esters, aldehydes and higher (heavier) alcohols. It’s these compounds... Continue Reading →
A recently published “Rum 101” article caught my attention because it asserted rum can be made from sugar beets, as well as from sugar cane. This is simply not the case. While you can certainly make a distilled spirit using sugar beets, the end product is not a rum--just as a distilled spirit made from... Continue Reading →
When Maison Ferrand (parent company of Plantation Rum) purchased the Barbados-based West Indies Rum Distillery in 2017, it came with a bonus: One-third ownership of Jamaica’s Long Pond and Clarendon distilleries. While master blender Alexandre Gabriel is no stranger to Jamaican rums – witness Plantation’s Jamaican vintage rums and blends like O.F.T.D. Overproof--in the past... Continue Reading →
During my recent visit to Maison Ferrand (home of Cognac Ferrand and Plantation Rum) I posted a picture on Facebook that seemed innocuous enough. The caption read: “If you’re going to drink a cask-strength, 18 year Long Pond marque, the ITP (280 g/hL AA) is highly recommend. Even Mrs. Wonk loved it.” A few minutes... Continue Reading →
I came across a Facebook post recently: “I've been dabbling with aging my own rum. I put a couple liters of the overproof unaged Wray & Nephew into a two-liter oak cask. Anyone have an idea how long it should sit before it mimics the 17-year Wray & Nephew used in the original 1944 Mai... Continue Reading →
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