Focusing on the world of wines, beer, and spirits that we experience through our travels at WineCompass.com and theCompass Craft Beverage Finder.
Friday, June 2, 2017
Spirits Review: Mount Gay XO Reserve Cask Rum
Spirits labelled XO refers to Extra Old and this rum is a blend of 8 to 15 year old spirits distilled from molasses. The rum starts with a nutty, vanilla, and honey aroma that continues into the palate where it becomes a bit chewy and spicy. It finishes with a progressive burn where it's initially completely smooth, but the burn slowly materializes to showcase the 86 proof. Enjoy neat or over ice. Cheers.
Friday, December 30, 2016
Rum Review: Bowman Pioneer Spirit Colonial Era Dark Small Batch Caribbean Rum
"During the late 17th century, imported rum became exceedingly popular in Colonial America. Early estimates of rum consumption in those colonies suggested every settler drank an average of three imperial gallons of rum each year. To support this demand, a substantial trade was developed between the Caribbean and the American Colonies. This trade of sugar, slaves, molasses and rum was quite profitable. The Sugar Act in 1764 disrupted this trade and may have helped cause the American Revolution. Nevertheless, the popularity of rum continued. This Dark Imported Rum commemorates George Bowman and other early American Colonists".
Wednesday, July 20, 2016
Outer Banks Distilling - Kill Devil’s Honey Pecan Rum
1,000 wrecks with some of this wreckage containing barrels of rum. According to the distillery, "the town of Kill Devil Hills is believed to have been named for either barrels of rum of the brand name Kill Devil or for a rum that was 'strong enough to kill the devil'”. Kill Devil Hills is also the site of the Wright Brothers first flights and ironically their father, Bishop Milton Wright, was a leader in the Temperance Movement.
This week I picked up a bottle of the Kill Devil’s Honey Pecan Rum ($30). The honey and pecans are locally sourced from within 15 miles of the distillery, with the spent rum soaked pecans sent to local bakers. The rum is rather rich and tasty, the honey and pecans provide a mild nutty sweetness, with the finish so smooth. Go for it neat or on the rocks.
Wednesday, January 20, 2016
Tasting an Expanded Spirits Portfolio at Mt. Defiance Distillery
Because of the screwy Virginia ABC regulations, cider is sampled in Mt. Defiance's tasting room and the spirits nearer to the distillery. Visitors are allowed four one ounce pours of spirits per day. The distillery, like others in the Commonwealth, provide a range of cocktails so visitors aren't forced to sample neat. However, neat was my preference and so between two of us we chose the Amber Rum, Dark Rum, Apple Liqueur, Cassis, and Absinthe.
According to Distiller Peter Ahlf, previously the Amber and Dark rums were both aged for 6 - 8 months in small (15 gal) used rye barrels. The difference is that Ahlf adds caramelized sugar to the Dark Rum just before bottling. Check your bottle label because Batch 12 was aged for 14 months in a 55 gallon used bourbon barrel and Batch 13 was a blend of 12 and previous methods. I don't know which version I sampled but the Dark Rum does have a pronounced honey-caramel profile when compared to the Amber - which is very smooth with a lighter honey accent. Both are very nice, but I preferred the lighter Amber style.
The Apple Liqueur is produced using a mash of sweet cider with crushed apples which is mixed with their Apple Brandy and additional sugar for sweetening. (The Brandy is produced by aging distilled hard cider and hen cutting to 80 proof). Thus, the liqueur is lower in alcohol at 50 proof / 25% alcohol and a bit on the sweeter side.
Cassis is a liqueur made from blackcurrants and Mt. Defiance's version is excellent. Ahlf says that his goal was to emphasize the liqueur's bright fruit flavor over sweetness and he succeeded. There's no syrupy or gritty sugar texture and the blackcurrant flavors are prevalent. Ahlf also mentioned that beet sugar worked much better than cane sugar as a sweetener. Interesting.
The final spirit we sampled was the much anticipated Absinthe as Mt. Defiance utilizes the traditional brouilleur (water dripper) and sugar cube to prepare the spirit. They also use traditional ingredients such as Virginia grown Grand Wormwood, Lemon Balm and Hyssop; Aniseed from Andalucía, Spain; and Fennel Doux from Provence, France. In general I'm not a great fan of Anise based spirits, but this Absinthe was rock solid - not overly liquorish - but relatively smooth. I was pleasantly surprised on this one.
To help navigate to Mt. Defiance or any of the Middleburg area wineries check out theCompass Winery, Brewery, Distillery Locator Mobile App. Cheers.
Wednesday, September 9, 2015
Black Squirrel, Rum from Maple Syrup But Don't Tell the TTB
Enter Buffalo based Black Squirrel Distillery. This operation creates two rum products using a New England staple, maple syrup, Black Squirrel and Mapleshine™. Bother are produced from New York harvested maple sap which, if you think of it, has the same texture as molasses and both are composed primarily of sucrose. And according to Jason Schwinger, maple syrup "adds some truly unique character that cane and molasses rums could only dream of". That being said, the Mapleshine™ is produced by fermenting and distilling this syrup; whereas the Black Squirrel is then aged in re-coopered French oak barrels and American oak.
Seems like a nice rum product right? Nope. The Alcohol and Tobacco Tax and Trade Bureau (TTP) which regulates the labeling of alcoholic products at the federal level will not classify this product as Rum. To the bureaucrats, rum is a "spirit distilled from fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar can by-products" -- not from maple syrup. Otherwise, as an uninformed consumer you'd be confused.
Last month the distillery sent me a sample bottle of Black Squirrel and the first thought is there is only a slight hint that maple syrup was the spirit's primary ingredient. The nose exudes a honeyed nut aroma, with the flavor profile sweet caramel. Whether neat or with a drop of water, there is little noticeable burn - just a long smooth honeyed caramel finish. I also mixed as a base for my favorite rum cocktails like Hemingway's Josie Russell. Works perfectly, just like a classified rum spirit. Cheers.
Monday, May 4, 2015
Rum Review: Cognac Ferrand's Kaniche Reserve
Whenever I visit Florida I make sure I spend some time at a local Total Wine since these stores also carry spirits - unlike in Virginia. In particular, I usually seek out new rum brands and on my latest trip I discovered the Kaniche Reserve ($17). The brand is owned by the Cognac Ferrand house, where the rum is distilled from fermented molasses in Barbados and then aged in bourbon casks in that country. The rum is then aged one year in Pierre Ferrand cognac casks back at the Cognac Ferrand estate in Charente, France. The Kaniche is the first rum I've sipped aged in used cognac barrels and the result is an extremely unique rum. There are some similarities to the Ron Zacapa XO as regards to sweetness and spiciness - just not the depth (only 1/3 the price too). There's an herbal quality to the aroma, with plenty of honeyed vanilla and nutmeg in the flavor profile. The rum finishes with dry with a limited burn. For the price, a quality value rum.
Thursday, February 26, 2015
Tasting Virginia Spirits With The Great Dismal Distillery SilverFox Brand
This month I received a three pack sample containing a bottle of each, which I have tried in various ways. In general, the overall concensus is that these spirits are designed for mixing and not for the snifters. The SilverFox Vodka is triple distilled then cut to 90 proof with a basic petrol aroma profile until a little water or ice is added. This dampens the alcohol and burn, revealing a sweet and smooth vodka with a subtle burn. I'd suggest using this in any of your standard vodka recipes.
The SilverFox White Rum is distilled from pure sugar cane juice, not molasses, and then infused with vanilla. The profile is honey-vanilla, slightly on the sweeter side with very little burn. I first tried mixing in a Josie Russell, which creates a much different cocktail than when using straight rum - perhaps a little too much vanilla that overwhelms the apple. Instead, my two favorite cocktails was a Vanilla Chocolate Drop (equal parts rum and Godiva dark chocolate liqueur and a splash of cream). A great dessert. Another dessert type drink was a Root Beer Float, add enough rum to taste. The one disappointing aspect to the SilverFox White Rum is that I would have loved to taste before the infusion of vanilla; un-aged rum distilled from sugar cane is quite tasty.
The SilverFox Bourbon, aged two years in oak, is the one spirit I preferred in a snifter, with a small dose of water. Neat, it starts with a sweet corn petrol aroma; candied corn - honey flavor; with no burn at the tail. The water pushes the petrol to the finish; leaving a sweeter vanilla-honey flavor. interestingly the burn increases slightly at the finish. I also mixed with the suggested ginger ale and yes, it works, but I preferred this medium bodied bourbon by itself. The SilverFox Bourbon won't be replacing my Buffalo Trace or Catoctin Creek, but is perfect for an everyday bourbon to have on hand.
Saturday, September 6, 2014
Cider and Spirits Arrive in the Middleburg AVA with Mt. Defiance Cidery and Distillery
Currently at the cider, there are four ciders on tap. And I mean on tap - bring your growlers to stock up; although there are some bottles for sale. The flagship Farmhouse Cider is a traditional dry cider, very tart and refreshing. They also produce a Ginger Cider with this batch evidently higher in ginger - interesting - but not my thing. The Cider Blanc was fermented with wine yeast and is tasty with a more bready flavor than apple. Finally, their General's Reserve Barrel Aged is apple cider aged in used Wild Turkey bourbon barrels. This is delicious, only subtle hints of the whiskey that doesn't overwhelm the apples. This one is only available in growlers so be prepared when visiting. Cheers.
Monday, August 18, 2014
Maryland's Rock Creek Trail - Two Breweries and a Distillery
theCompass View of Rockville |
I started in Silver Spring where Denizens Brewing Co. opened this summer at the intersection of East-West Hwy and Georgia Avenue.Co-owners Jeff Ramirez and Emily Bruno are planning a rather large facility, eventually brewing 15 barrels of beer at one time. While the brewery is ramping up production, their two current house beers, the Southside Rye IPA & Lowest Lord Extra Special Bitter are being brewed at Beltway Brewing Company. They augment their selection with regional offerings, and if lucky, the Brewer's Art Ressurrection may be on tap. And for food, the BBQ Bus brick and mortal establishment is now open downstairs.
When heading to Rockville, head toward Georgia Ave and turn right onto 13th Street, then a right onto Leegate Rd which turns into Myrtle St after 16th Street, then Kalmai Rd (all rights) until you reach West Beach Drive. Turn left onto West Beach Drive which leads to the Valley Trail and then the Rock Creek Trail. After about 14 miles of winding along the trail, it turns into the Westside Trail and a short distance later make a left onto the Gude Trail.
Once you get to Gude Drive cross over and take a left onto the Carl Henn Millennial Trail. Twin Valley Distillers, the first distillery in Montgomery County since Prohibition, will be on your right (turn into the collision system and to the back of the warehouse). The distillery was started by Edgardo Zuniga who dreamed of the idea two years ago and after deciding to open in the county, spent a year getting the proper permits from the country and federal authorities. After five iterations he developed his final recipe for a 100% sugar cane molasses - the Seneca Bay Rum. Next came the Norbeck Vodka, a 100% wheat vodka distilled 8 times. Both of these spirits are available for tasting and sales directly at the distillery. Bring a backpack.
When leaving Twin Valley stay on the Carl Henn path for about a mile until you reach Taft Street, where you hang a right to reach Baying Hound Aleworks (back in the second group of warehouses). Operating for 4 years now, the nano-brewery was started Paul Rinehart who's been homebrewing since he was 14 years old. The brewery has an interesting lineup, with the most interesting the Ball Lick'r Raspberry Lambic. Don't see many of these outside of Belgium. And after a bike ride, the Dumb Blonde Witbier or Rockville Golden Ale are refreshing choices.
Also note that Twin Valley and baying Hound are closed on Sundays. And if ready for food in Rockville, Branded 72 Pit Barbecue is available past Twin Valley towards the Gude Trail. Cheers and safe riding.
Total miles: 36
Tuesday, December 31, 2013
Rum, Hammond, and Beer in St. Kitts and Nevis
My whole family just returned from celebrating Christmas and vacationing at the wonderful Caribbean islands of St. Kitts and Nevis. Besides the normal sun, sand, snorkling, and snoring that generally accompanies a beach vacation; this trip included plenty of local beer, rum, and hammond: local moonshine.
When arriving in St. Kitts you immediately notice the supremacy of Carib beer advertising as its displayed everywhere - bars, billboards, and boats. Even though the parent company is located in Trinidad, there's a local Carib Brewery that produces its namesake beer as well as almost anything else drunk on the island - including Ting (grapefruit juice beverage) and Shandy (low alcohol, sweet beverages). Once you tire of the the sweet malty flavors of Carib, most bars also carry Skol and Stag - two European styled lagers with slightly more hops - but headaches galore. Most interesting, during a beach bar crawl on Frigate Bay, the friendly bartender Aleric at ChinChillas, brought out two surprise local beers: a Guinness and Mackesons. Apparently Carib Brewery partners with the parents of these brands (Carlsberg for Stol) and brews these favorites on the island. The Mackeson Cream Stout became a regular night time ritual and I learned to drink Guinness in the local custom - on the rocks. Best of all, there was price parity between the stouts and the lagers.
>Beer's all good, but of course when in the islands, Rum is the word and I immediately headed to the Duty Free store to at the Marriott to stock up for the week. They offer samples of the various rums locally distilled at Brinley Gold Shipwreck Rum. The distillery offers a wide portfolio from spiced, coconut, mango, vanilla, and even coffee - which may have been my favorite. Their spiced rum was not over the top (mostly vanilla and nutmeg) and was a nice sipping rum for Christmas. However, I was seeking a solid reserved rum to fortify weakly made coladas and rum punches and none of Havana Club Havana Club Añejo 7 Años - my mind was set - not only because of its Cuban origins but also its a sweet honey and nutty flavor. I carried a water bottle filled with the HC all week, great for sipping on the beach or fortifying cocktails. One of these cocktails was a Ting and Sting - the grapefruit beverage above and Cane Spirit Rothschild (CSR) - a white rum produced from sugar cane syrup. Quite refreshing - although CSR comes with a burn - don't bother drinking neat. Although still billed as the Spirit of St Kitts, CSR has been distilled by Demerara Distillers Limited in Guyana and then bottled at a plant in Basseterre since the death of CRS's founder Baron Edmund Rothschild. Another rum distilled by DDL and bottled in St. Kitts is Belmont Estate, a medium bodied rum - nothing special - but at $8 a decent souvenir.
Now being a fan of all things distilled - and those undercover of darkness - I asked around about real locally made rum and learned about hammond. This is the St. Kitts version of moonshine and most is now made in the more secluded island of Nevis. Fortunately we planned a Blue Water Safaris catamaran excursion to the island where I learned that several bars utilize the hammond in their rum punches. At our first stop, I asked for several rum punches and a hammond and with a smile the bartender pulled out a container containing a clear liquid and poured a couple fingers. This one had a hot sugary aroma, but the flavor profile was rather smooth - trending more to a cachaca then traditional rum. The punch was also made with hammond and with the addition of a nutmeg sprinkle was a more interesting twist of the standard fruity flavor. I then pressed my luck and asked if there were any darker versions of hammond and after a few whistles and shouts a water bottle appeared with a medium roasted looking rum. The aroma was incomprehensible - part peat, part hay, part tobacco - with a more pronounced wild nutty flavor that lasts forever. The most bizarre spirit I have ever tasted - but so intriguing. This hammond was distilled from molassis that has been fermented with with yucca and aged with green nuts. Guiness on the rocks is a nice chaser to this one.
Finally, no trip to St. Kitts is complete without a stop at the famous Rum Tree - between Sprat Net and the entrance to Caribelle Batik. Now that's a Christmas Tree. Cheers and pair with any steel drum or reggae music.
Friday, October 25, 2013
The 2013 World Series of Wine, Craft Beer, & Craft Distillers
Besides being two great baseball cities, St. Louis and Boston are also great craft beer, wine, and craft spritis cities. Budweiser and Sam Adams are easily recognizable; but there are several new rising stars in these competitors. Starting with wine, St. Louis is the base camp for journeys into Missouri Wine Country - particularly west into the Hermann and Augusta AVAs and south along the Mississippi River. The Norton grape rules here and Missourians recognize its virtues along with Vignoles, Chardonnel, Chambourcin, and other hybrid grapes. There are fewer local wineries surrounding Boston, but you just got to find them - usually south through the Coastal Wine Trail. One surprising good find is Westport Rivers Vineyard & Winery. In Massachusetts the trail also includes Coastal Vineyards, Running Brook Vineyards, Travessia Winery, and Truro Vineyards of Cape Cod.
As for spirits, both cities are deeply involved in the craft distillers market. In Cardinal country, Square One Distillery, Still 630 and a little west, Pinckney Bend Distillery are producing various whiskeys, vodka, gin, and even rum for the local market. In Red Sox territory, Bully Boy Distillery and Nashoba Valley Distillery are distilling on Boston proper while Turkey Shore Distilleries and Ryan and Wood Distilleries are operating slightly north. Rum is a bigger player in New England, more reflective of the colonial experience; but there is also plenty of locally produced whiskey, vodka, gin, and brandy.
Finally, St. Louis and Boston are quite obviously associated with beer. Obviously there's Anheuser-Busch; but Cardinal fans drink plenty of local craft beer with over a dozen operating in the region. My personal favorite is Schlafly Bottleworks and their canned line of Session beers. Boston and beer are practically synonymous and as the documentary How Beer Saved the World suggests, the Revolutionary War was argued over a few pints. And the contemporary east coast craft beer revival originated in Red Sox land with the Boston Beer Company, Harpoon Brewery, & Ipswich Ale Brewery. There's plenty more craft brewers who have followed in their footsteps Trillium Brewing, John Harvards Brew House, Cambridge Brewing Company, Somerville Brewing Company, and others.
And as always information concerning these establishments are listed at WineCompass and theCompass mobile app.
Monday, December 31, 2012
Ron Añejo Pampero Aniversario Reserva Exclusiva - What's in a name and satchel?
The rum pours a dark caramel with a nose of toasted vanilla and sweet honey nuts. Very appealing. On the palette there's a wave of chocolate being ridden by vanilla notes plus a hint of leather when it crashes into a warm molasses burning sensation. Who needs the creme brulee when this rum will suffice for dessert. Adding a few drops of water smooths out the palette by dampening the alcohol to completely eliminate the burn, allowing the rum's flavor profile to shine. This is very nice sipping rum, flavorful and balanced - worthy of the $30 price. Cheers.
Friday, November 30, 2012
Historic Cocktails - Hemingway's Josie Russell
For a pitcher:
4 ½ oz. rum
12 oz. hard apple cider
2 oz. fresh lime juice
2 tsp. sugar
Fill a pitcher with ice, add all ingredients, and stir well. Serve on ice in Collins or highball glasses, garnished with lime wedge or peel. Serves two to three.
Update: A good friend notified me about a new book focusing on Hemingway's cocktail experience. Looking forward to reading To Have and Have Another: A Hemingway Cocktail Companion.
Friday, August 24, 2012
Ron Zacapa 23 - From Cane to Solera to Bottle
Before tasting, let's start with their distilling process. As previously mentioned, the rum starts from sugar cane and not molasses. Zacapa's sugar cane is harvested from their plantation "located on the volcanic plains of Retalhuleu, 1,148ft above sea level in south-western Guatemala". The sugar cane is then pressed, and the first press is then fermented using their own strain of yeast extracted from pineapples. The fermented juice is then distilled using a single column copper still.
Tasting vials from stages in the Solera process |
The Zacapa Solera process uses four criadera and the tasting kit includes samples from three of these, as well as the finished solera. (See the image below for more detail.) The attached video also describes the contents of the tasting kit, and whereas my tasting was less formal, I gained a greater appreciation how each step in the Solera process contributes to the overall complexity of Ron Zacapa 23. In Stage 1, the distilled sugar cane is aged in used American white oak Bourbon barrels for one to three years. The rum is then moved to the 4,500 gallon American Oak intermediate vat where it is blended with older lots. This mixture is then aged in charred Bourbon barrels, resulting in more oak flavors imparted into the spirit. This rum sample is reminiscent of a solid, slightly aged rum, with sugar cane aromas, sweet honey flavors and a slight burn at the tail. I could drink this version, at any time, with no second thoughts.
The Zacapa Solera Process |
The sherry infused rum is added back to the vat, augmented by the reserve, and then sent to the fourth criadera or Stage 3 and aged in used Pedro Ximenez (PX) wine barrels. PX is a white Spanish grape used in sherry and sweet dessert wines. This sample was much more palatable than the last, exuding a similar nutty aroma but with a fig and banana-ish flavor and milder, albeit, still strong finish. Close, but not quite the same as the finished solera. It was also very 2-dimensional, running straight from the mouth to the tail, without much of the creamy mid-palette I associate with Zacapa 23.
This blend is then added back to the gigantic intermediate vat and then blended into the older lots in the reserve. Some of the rum is used to augment future processes whereas some are filtered and bottled into the distinctive Ron Zacapa 23 bottles. This last sample - Stage 4 - was the final product that I've come to love about this rum - the honey and nutty aromas mingle with the sweet honey, fig, and raisin flavors; followed by a satiating and creamy mid-palette; and ending with a long fresh finish - with zero - I mean zero - burn. Love it. The distillers at Ron Zacapa have patented this process into a science or art, because I was unable to capture this profile using my own blends of the three vials.So there you have it - Ron Zacapa 23 - From Cane to Solera to Bottle. Cheers
Tuesday, June 29, 2010
El Dorado 12 Year Old Rum
Demerara Distillers produces a wide range of rum products, but for our purposes we were only interested in their reserve line - the 12 and 15 year old rums. The 12-year old was priced with better value so it came home with us. It is a blend of selected aged rums, with the youngest being no less than 12 years old. The rum was distilled from one of three stills, including the double wooden pot still and then aged in used bourbon oak casks. The result is an incredibly smooth, smooth rum; I mean zero burn at the tail, with the finish lasting quite a while. I had to add a few drops of water to ignite the aromas which had more complexity than the flavor, which is sweet - almost like honey. In fact the rum was almost too sweet and mellow. I just didn't pick up many spice or fruit characteristics as my mind concentrates on its smoothness. That doesn't mean its not a good rum; it is extremely drinkable and affordable at $20. This is a good alternative to Ron Zacapa.
Tuesday, June 8, 2010
Doorly's XO Rum
But for our purposes, the Doorly's Fine Old Barbados Rum XO is your sipping rum. It is distilled from fermented molasses and then aged in used whisky barrels. The best rum is then selected for a second maturation in used Spanish Oloroso Sherry barrels. This second aging infuses the rum with certain flavors not found in other aged rums. While drinking neat, the rum exudes spicy aromas and a slight nutty flavor. However there is a noticeable burn on the tail that masks its finish. By merely adding a couple drops of water - the alcohol gets dampened so that the burn disappears, displaying an incredibly smooth finish. Wow. And priced at $17, this is a bargain.
Sunday, May 30, 2010
Ron Abuelo Añejo Rum
The run is crafted by the Varela-Hermanos, a 3rd-generation Panamanian family distillery. This is one of only a few distilleries in the world which grows their own sugar cane. The Añejo is made from fermented sugarcane juice and then aged in white oak barrels. It is delicious and smooth - little to no burn - perfect neat. I look forward to one day graduating to the 7 year and 12 year old products.
Tuesday, March 30, 2010
Polished Palate’s 5th Annual International Rum Competition
WHITE RUM
* Gold: Don Q Cristal, Puerto Rico; Diplomatico Blanco, Dominican Republic.
* Silver: Siesta Key Rum, Florida; Ron Barcelo Gran Platinum, Dominican Republic.
* Bronze: Carta Viejo Claro, Panama; Koloa White Hawaiian Rum, Hawaii.
GOLD RUM
* Gold: None.
* Silver: Bacardi Gold, Puerto Rico; Koloa Gold Hawaiian Rum, Hawaii.
* Bronze: Don Q Gold, Puerto Rico; Old Lahaina Premium Gold Hawaiian Rum, Hawaii.
DARK RUM
* Gold: Khukri Rum, Nepal; One Barrel Rum, Belize.
* Silver: Koloa Dark Hawaiian Rum, Hawaii; Carta Vieja Anejo, Panama.
* Bronze: Old Lahaina Premium Dark Rum, Hawaii.
RUM AGED UP TO 8 YEARS
* Gold: Ron Abuelo 7 Años, Panama; Bacardi 8, Puerto Rico; Ron Abuelo Añejo, Panama; Ron Medellin 8 Year Old, Colombia.
* Silver: Ron Barcelo Imperial, Dominican Republic; Plantation Barbados 5 Year Grande Reserve, Barbados; Ron Medellin 3 Year Old, Colombia; Ron Viejo de Caldas 3 Year Old, Colombia; Ron Viejo de Caldas Grand Reserve, Colombia.
* Bronze: Don Q Añejo, Puerto Rico; Ron Carupano Oro Reserva Especial, Venezuela.
RUM AGED 9-15 YEARS
* Gold: Ron Abuelo 12 Años, Panama; Don Q Grand Añejo, Puerto Rico; Ron Carupano Solera Centenaria Reserva Limitada, Venezuela.
* Silver: Diplomatico Reserva Exclusiva, Venezuela; Plantation 20th Anniversary, Barbados; Vizcaya VXOP Cask 21 Cuban Style Rum, Dominican Republic.
* Bronze: None.
RUM AGED 15+ YEARS
* Gold: Zafra Master Reserve 21 Rum, Panama; Ron Añejo Carupano Legendario, Venezuela
* Silver: Bacardi Reserva Limitada, Puerto Rico; Ron Millonario Solera 15 Reserva Especial, Peru.
* Bronze: None.
FLAVORED RUM
* Gold: None.
* Silver: Don Q Coco, Puerto Rico; Don Q Limon, Puerto Rico.
* Bronze: Aguardiente Antioqueño Sin Azucar, Colombia.
Wednesday, March 17, 2010
5th Annual Polished Palate International Rum Competition
As the rum controversy heats up between Puerto Rico & the USVI (Modern Distillery Age, March 9) rum is about to make more headlines. The 5th Annual Polished Palate International Rum Competition takes place this week in Tampa’s Ybor City at the Hilton Garden Inn. Hosted by Jack Robertiello/Drinks Ink, judges Arturo Sighinolfi/SWS, Luis Ayala/Rum Shop, Stephen Beaumont/World of Beer, Ian Williams/Author & Rum Pundit, Harriet Lembeck/Wine & Spirits Educator, Ben Montgomery/St. Petersburg Times and Anthony Nasso/Republic National Distributing Company will be evaluating dozens of rums based-upon five criteria: appearance, aroma, taste, mouthfeel & finish. While all criteria are important in establishing a rum’s signature profile, aroma and flavor rank highest in scoring, and, of course, mean the most to rum lovers.
‘Nosing’ a spirit is a science—and there are specific techniques employed to ascertain scores. Lorena Vasquez, Master Distiller of the highly regarded Ron Zacapa rums, approaches the glass first within a breadth of the front rim, then moves her nose to the middle of the glass and finally against the far rim. Trying this for the first time is an eye-opener as each ‘nosing area’ offers subtleties one might anticipate during the tasting process (top note, mid-palate and finish). A simultaneous technique is to quickly inhale through both the nose and the mouth. The result leaves a foreshadow of the taste of what’s in the glass.
Spirits are always tasted ‘neat’, and, they’re tasted repeatedly throughout each session. For example, once air enters a glass, the essence of the rum begins to open up and, the longer it sits, other nuances will come to light. Some tasters put a dash of water (optional) which dampens the alcohol and brings up the flavor.
Results of the 2010 competition will be posted next week.
Wednesday, March 3, 2010
South Beach Wine & Food Festival - The Spirits
The Rum
Our favorite brands are always on display and that means Ron Zacapa, Vizcaya, Diplomatico, and Ron Barcelo. We have described these rums at previous tastings here and here, so we won't repeat ourselves here. There was one new brand via Diplomatico, the Diplomático Blanco Reserva - a nice white rum. It is a blend of light and heavy rums distilled in copper pot stills that have been aged up to 6 years. The product is then charcoal filtered creating a very smooth product; very little burn when drinking neat. At their table, Ron Zacapa was offering an awesome strawberry concoction that we may have indulged a little too much. Needless to say, these are the bomb; every liquor cabinet is incomplete without at least one of these.
The biggest surprise in rum was sampling our first Panamanian version, the Zafra Master Reserve 21 year old rum. It is imported by Dana Importers who also introduced the Zacapa rums into the U.S. market in 2001. What I particularly liked about this rum is how it transposed itself when adding a drop of water. It seemed nuttier with even a bit of chocolate. Apparently Master Distiller Pancho Fernandez knows his craft.
The two main rum sponsors for the event were Cruzan Rum and Malibu Rum. The later is distilled in Barbados and is best known for its Coconut Rum made with natural coconut extract.
During the grand tasting they were serving several drinks - the blend of coconut and pineapple being my favorite. Cruzan Rum is distilled in Saint Croix, U.S. Virgin Islands and hosts the "dance" party. Wherever reggae music is involved, there's a dance party. Cruzan is one of our everyday rum brands - particularly for blending - although they have a nice selection of affordable dark rums: Cruzan Black Strap Rum (Navy Rum), Cruzan Single Barrel Rum, and the Cruzan Aged Dark Rum. All are nice for sipping and we suggest them all. And too bad they were not located inside the tent so that we could compare their Navy Rum with Pusser's.
Another of our everyday rums is Bermuda's Goslings Black Seal Rum. They were present serving the Bermudian Dark and Stormy. No ginger beer for me - no need to get gassy at this event. But love the rum.
The Vodka
There was a larger presence of Vodka producers at this year's festival - including three domestic producers. This was an interesting tasting experience because the vodkas differed with ingredients, (rye, wheat, even corn) and distilling method.
Tito's Handmade Vodka
Tito's Handmade Vodka is produced in Austin at Texas' first and oldest legal distillery. It's made in small batches in an old fashioned pot still by Tito Beveridge. It is micro-distilled in an old-fashioned pot still six times.
Sobieski Vodka
Sobieski Vodka is the #1 premium vodka in Poland and one of the world’s bestselling and fastest growing vodka brands. It is produced exclusively from the revered Dankowski rye at the Starogard Gdanski distillery dating back to 1846.
The Sunshine State is now be home to the world's first vodka you can "squeeze" - 4 Orange Premium Vodka - a super-premium vodka distilled exclusively from pure Florida oranges. Crafted at Florida's first registered distillery, Florida Distillers Company, this revolutionary orange-based vodka embodies the essence of Florida. 4 Orange is distilled from 100% orange spirits derived from four unique Florida orange varieties - the Hamlin, Parson Brown, Temple and Valencia. One 750 ml bottle of 4 Orange contains approximately twenty Florida oranges.
Medea Vodka
From the 18th century comes a flawless vodka imported from Schiedam, Holland—the world’s first center of distillation excellence. For seven generations, our distillery has used the finest whole grain wheat to perfect the time-honored process of single batch distillation. Distilled slowly, in small batches using natural artesian water, the result is a subtle, flawless vodka. Multiple distillations depending on the distiller's opinion.
Diamond Standard Vodka
Every now and then, something comes along that raises our standard of excellence. The Diamond Standard Vodka is the world's premier luxury vodka. It is hand-made to a higher standard than any other vodka in the world. Crafted in small batches at Poland's historic Polmos Siedlce distillery. Distilled four times and filtered by thousands of De Beers® diamonds for exceptional purity. Each perfume-grade glass bottle is appointed with a round-cut 25 mm Swarovski crystal from the crystallized elements collection. Experience the new standard in vodka. Introducing, in limited quantities, The Diamond Standard Vodka.
Krome Vodka
Krome is the culmination of a quest to find the world's best vodka. After a yearlong search, it turned out that the best vodka was being hand crafted right here in the United States, in Bend, Oregon. Born of Cascade Mountain spring water and locally grown corn, Krome Vodka starts with superior ingredients. It is then filtered five times through charcoal and crushed volcanic rock. Corn provides the vodka with a heft that can't be found in a rye or wheat vodka and a sweetness that can't be found in potato vodka. The ultra-clean Cascade Mountain spring water and thorough filtration process gives Krome its incredible smoothness. This combination of first-rate ingredients and hand-craftsmanship make Krome Vodka a world-class spirit. In addition to being an award winning spirit, Krome Vodka is gluten-free.
OK, there's the marketing fluff. But these are good vodkas. The Four Oranges is the least refined, but its much better than a flavored vodka. You can really taste fresh oranges. The Krome Codka may have been the first we tasted made from corn and we were expecting a corn whiskey flavor - nope. The Medea Vodka stands out with their programmable label - yes you can spell your name and watch it loop around the bottle. Sobieski Vodka is still our favorite - but these are close, close behind.
Cachaça
Drinking so many vodkas came at the expense of the cachacas. We really didn't spend that much time focusing on this Brazilian treat. In general, cachaca is made from distilling the juice from the pure sugar can - no converting the cane to molasses like most rums. Our friends at Cachaça Moleca were present and as always were making several drinks. According to our female editors, their Caipirinha and strawberry concoctions are always worth the calories. Yea, their Caipirinhas are good, but I prefer their Gold neat. Sagatiba Cachaca is another brand we've tasted in the past and fortunately we had several at the Guy Fieri Closing Party. They were serving their Sagatiba Velha neat, with a strawberry and cayenne pepper\sugar mix. That is an interesting combination.
Tequila
The only tequila we tasted was Skinnygirl™ Margarita, a pre-assembled cocktail made from
100% Blue agave tequila , agave nectar lime juice and triple sec. Once again our female editors liked the caloric information - only only 100 calories per four-ounce serving.