Remarkably, they are now able to produce their own rum as well as other spirits from the Southeast of France. The Ricci’s Spirits company includes multiple sub-brands such as Famille Ricci, Domaine Ricci, Dinasty, Azurea, Blue Garden and Le Méditerranéen allowing the Ricci’s Spirits company to make gin, whiskey, limoncello, pastis and, of course, rum. No doubt, there will be a lot to hear from them in the coming months and years. In this matter, regardless of what your favorite drink and spirits are, let’s keep an eye on the Ricci’s Spirits company and their upcoming projects.

As the name implies, the “Famille Ricci” and Ricci’s Spirits rely on the work of brothers Morgan and Esteban Ricci and the whole Ricci team, working diligently to make the best products possible. Currently, the facility is temporarily located in the industrial zone of Mougins, but later it will migrate to a nice and secluded area in the hills of Mougins overlooking the Mediterranean Sea. The company is planning to have a bar and picturesque terrasses to house unique tasting sessions surrounded by local aromatic plants and flowers to really embrace the local terroir.

Finally, last spring, the grand opening took place in Mougins. Music, free homemade limoncello and lemonade (citronade in French) were welcoming you on site and inviting you to participate in small group tours led by Morgan Ricci himself. Both Morgan and the mayor of Mougins spoke before the traditional opening ceremony.

Once inside, you first enter the showroom where you can see and purchase all the various spirits produced.

Then we were taken into the heart of the facility to discover a wooden vat, the double retort pot still Amarok (only three can be found in all of Europe) and various barrels and casks. During the tour Morgan was explaining the overall process of making rum along with other spirits.

I took the opportunity to ask him for some more specific information about rum, but I only got some partial answers, probably due to unique and proprietary methods and processes that provide the identity of their spirits. With regards to the raw material and the type of pot still they have, it seems that they do not want to work with fermentation products from molasses or sugar cane syrup. This could indicate that the brothers might exclusively be working with virgin sugar cane juice, likely local, since you cannot buy it somewhere else and ship it. We know for a fact that sugar cane grows in this local mediterranean climate. Long fermentation up to three weeks will be used, but could be even longer for whiskey, while for the rum the company is planning to explore different fermentation lengths depending on the kind of rum they want to make. And when it comes to aging, Morgan hinted that they will be using different species of wood in addition to the traditional oak.

The second part of the event moved to the venue next door, The Partage, a wide convivial space with delicate food and bar. Cheeses, charcuterie and other local tapas were brought to the tables while rum-based cocktails were flying at the bar. At the same time, you could continue tasting and sipping various Ricci’s spirits, especially rums, for the pure joy of most rum enthusiasts present tonight.

Some rum festivals start when you get your first glass in hand.
The Caribbean Rum & Food Festival starts much earlier than that.

Driving up to the Ranch du Comté, also known locally as El Rancho, in Sainte-Rose on Guadeloupe’s Basse-Terre side, you immediately understand that this will be a different experience. The road climbs gently up a hill, lined on both sides with perfectly aligned palm trees. To the left, grassy slopes rise toward the domain, where cows wander calmly, followed by cattle egrets standing patiently nearby. In the distance, hills roll toward the sea, framed by palms and tropical vegetation.

Before tasting a single drop of rum, the tone is already set.

This year’s edition was also marked by the presence of JoeyStarr as the festival’s official patron. An iconic figure of French rap and a founding member of the legendary Parisian group NTM, JoeyStarr was on site throughout the weekend. Beyond drawing attention and curiosity, he actively contributed to the atmosphere, from evening musical moments to energizing certain stages and animating the masterclass of his own brand. His involvement also highlighted Carnival, the rum brand he is part of, and the release of Cuvée Victorien, presented during the festival.

This was my first Caribbean Rum & Food Festival (CRFF), now in its third edition, and it shows. It quickly became clear that this is not just another rum event, but a festival that reflects where Guadeloupean rum stands today and where it may be headed next.

An outdoor rum festival changes everything

Most rum festivals I have attended in the United States take place indoors: conference halls, hotels, ballrooms. Efficient and controlled, but often disconnected from their surroundings.

CRFF is entirely outdoors. That single choice changes everything.

From the top of the hill, the festival opens onto a panoramic view of the surrounding landscape. Palm trees sway gently in the wind, the sea is visible in the distance, and the rhythm of the day feels slower and more grounded. Rum here does not feel isolated from its environment. It feels deeply connected to it.

Tasting agricole rum while looking at the hills where sugarcane grows nearby is a very different experience than doing so under fluorescent lights.

A mature third edition with strong execution

CRFF is in its third edition, and it shows.

Check-in was smooth, VIP access clearly organized, and the flow of the festival made sense. Upon entering the domain, a large central pool anchors the space, with a main bar to the right, two well-equipped stages for talks and masterclasses, and a dedicated VIP area offering a curated selection of special rums.

Further back, shaded tables and seating areas allow attendees to eat and rest, while food stands offered a combination of reimagined local dishes and original culinary creations. From there, stairs lead down to a large lower area where most producer stands were located.

Beyond rum producers, this lower area also hosted a variety of local artisans offering rhum arrangés, honey, syrups, coconut-based products, and other creations. This added layer of diversity made the festival feel less like a trade show and more like a living snapshot of local Caribbean craftsmanship.

The layout encouraged exploration without ever feeling crowded or chaotic. It felt like the result of thoughtful planning rather than improvisation.

More than tastings: a festival built around content and community

What really stood out to me was how much emphasis was placed on content, not just pouring.

The festival was structured around three main tracks:

• culinary workshops, fully embracing the “Food” side of the Caribbean Rum & Food Festival,

• free masterclasses, often brand-led and accessible,

• paid masterclasses focused on deeper, educational experiences.

But the most compelling moments came from sessions led by the local rum and cigar communities.

A blind tasting organized by the Vice President of the Club Rhum Guadeloupe (CRG) offered a structured way to explore the island’s diversity. A rum and cigar pairing session, led by the president of the Caribbean Cigar Club, provided a surprisingly refined educational experience. It was striking, and refreshing, to attend a cigar masterclass outdoors in Guadeloupe, where this cultural practice feels far more natural.

These sessions felt authentic, driven by passion rather than promotion.

Agricole at the core, but diversity on full display

CRFF is deeply rooted in agricole rum. Guadeloupe’s distilleries and producers are front and center, and the festival proudly reflects that identity.

That said, this is far from a one-note event.

Molasses-based rums were well represented, and the diversity of styles, techniques, and philosophies on display was impressive. One thing that struck me repeatedly throughout the weekend was the level of technical expertise across nearly every stand. Conversations went far beyond marketing talk. Fermentation protocols, distillation parameters, wood management, and aging strategies were discussed openly and with remarkable precision.

This is not a scene resting on tradition alone. It is a scene actively refining its craft.

What caught my attention: key discoveries and highlights

Domaine de Bel-Air and Rhum Marie-Louise — redefining what a rum producer can be

One of my most compelling discoveries was Domaine de Bel-Air, the producer behind Rhum Marie-Louise.

They grow their own sugarcane on estate parcels, using a monovarietal and parcel-driven approach, most notably with blue cane, and focus heavily on preserving the integrity of their terroir. The cane is then distilled in partnership with established distilleries such as Montebello, allowing them to retain authorship over the raw material while independently shaping the aging and final expression of their rums.

The quality of the results fully supports that vision. Their white rum, including expressions like Canne de Lune, showed remarkable clarity, precision, and character. Their élevé sous bois stood out enough that I purchased a bottle on site. Their aged expressions, under the Rhum Alliance project, demonstrated depth and a clear sense of direction.

What makes Domaine de Bel-Air particularly interesting is how this model expands the possibilities of Guadeloupe rum. By controlling the cane and guiding the aging process independently, they contribute to a broader ecosystem where identity is defined not only by distillation, but by vision and intent.

Carnival, a brand to watch closely

Carnival is clearly positioning itself as an accessible entry point into rum, with reduced bottlings aimed at a broad audience. That alone, however, would be selling them short.

While I did not have the opportunity to taste their entire lineup, the new Cuvée Victorien left a strong impression. Produced at Distillerie Bonne-Mère (DBM), this molasses rum aged for several years in ex-bourbon barrels delivers far more complexity than its approachable profile might suggest. Fruity and layered, with subtle leathery and lightly smoky notes, it shows that accessibility does not have to come at the expense of character.

Carnival may serve as a gateway for newcomers, but their rums show enough structure and character to remain interesting even for seasoned enthusiasts. The fact that the brand was represented on site by JoeyStarr himself, in his role as festival patron, added a strong cultural dimension to its presence.

Papa Rouyo, swimming against the current

Papa Rouyo is a young distillery, and one that immediately stands out for going against the grain. While many Guadeloupean producers rely on the traditional Creole column still, Papa Rouyo operates a copper pot still. It is a deliberate and bold choice.

Their rum, made primarily from white cane, was one of the highlights of the festival for me. The white rum is expressive, clean, floral, and deeply enjoyable. The team behind the project is clearly passionate and technically sharp.

Their élevé sous bois was well executed, even if it is not the segment I naturally gravitate toward. Their aged rum, sourced from another distillery, drew less of my attention, but that feels secondary. Papa Rouyo’s identity is clearly forming and it is one worth following closely.

Karukera and the Empyrhum collection

Karukera continues to impress.

Beyond the quality of the rums themselves, what truly stood out were the conversations around wood management. The Empyrhum collection is a masterclass in how different types of oak, whether from plains or mountainous regions, influence aging through grain density, porosity, and extraction dynamics.

This level of technical discussion, shared openly on a festival floor, speaks volumes about the level of technical maturity Guadeloupean producers have reached.

A blind tasting that tells Guadeloupe’s story

The blind tasting session was one of the most effective ways to communicate Guadeloupe’s diversity in a single flight.

Here’s what we tasted, blind:

• an agricole white rum from Longueteau,

• an élevé sous bois from Papa Rouyo, distilled in a copper pot still,

• a molasses-based XO rum from Distillerie Bonne-Mère,

• the festival cuvée, a blend of two four-year-old Montebello rums finished in red wine casks (Saint-Aubin) and Pommeau casks, complemented by 10% of unaged Jamaican overproof rum.

It was educational, balanced, and revealing, particularly for those less familiar with the diversity of Guadeloupe rum.

Rum and cigar pairing, culture rather than gimmick

The rum and cigar pairing session, led by the president of the Caribbean Cigar Club, was another highlight. The president of the cigar club also currently serves as the president of the Club Rhum Guadeloupe, which likely explains the depth and coherence of the session.

The pairing was thoughtfully constructed and offered a genuine introduction to cigar tasting as a sensory experience, not just an accessory to rum.

Signals to watch: what CRFF says about the future of Guadeloupe rum

If CRFF is any indication, Guadeloupe is entering a particularly interesting phase.

The relative freedom offered by the IGP framework, compared to stricter AOC systems, allows for greater stylistic diversity and experimentation. This flexibility may have delayed international recognition in the past, but it is now becoming a strength.

Across the board, producers are demonstrating a stronger command of the full production cycle: cane cultivation, fermentation, distillation, and aging. At the same time, awareness of Guadeloupe’s diversity remains limited outside the Caribbean and France. Some excellent producers still fly under the radar, especially in the white and high-proof segments where quality-to-price ratios can be remarkable.

CRFF feels less like a showcase of the past and more like a preview of what’s coming next.

Looking ahead

Several producers hinted at upcoming releases and new directions, including projects involving longer fermentations, new distillation tools, and limited high-proof expressions. These are developments worth paying attention to, not as announcements, but as signs of a maturing and increasingly confident rum scene.

Guadeloupean rum is not trying to imitate other regions. It is defining its own voice, on its own terms.

If you want to understand where that voice is heading, the Caribbean Rum & Food Festival is one of the best places to experience it firsthand.

On Monday, April 21st, I had the absolute pleasure of visiting what may be the most artisanal rum distillery in all of Puerto Rico: San Juan Artisan Distillers, located in the coastal town of Vega Alta. And this wasn’t just any tour. I had the honor of being guided by the founder himself, José “Pepe” R. Álvarez Reyes.

My day began with the kind of scene you dream about in the depths of Boston winter: a morning on the pristine sands of Balneario Cerro Gordo, just five minutes from the distillery, enjoying the sun with my family and some close friends. But while they stayed back soaking in paradise, my friend and I set off on a different kind of adventure…one steeped in sugarcane, fermentation, and Puerto Rican terroir.

Founded in 2011, San Juan Artisan Distillers is unique on the island. It is the first and only sugarcane estate distillery in Puerto Rico. They grow, harvest, ferment, and distill their own sugarcane juice, using a rare and beautiful Puerto Rican heirloom purple cane varietal.

We were welcomed warmly on the estate by Pepe himself, who started our visit with a personal story. As a kid, he spent his days surfing the same beach we had just come from. In many ways, Pepe is a product of the land he now cultivates. Back in 1992, he purchased the land to launch a landscaping business, but after the 2008 financial crisis wiped out much of his clientele, he found himself at a crossroads.

Lucky for us, rum lovers, that path led him to Martinique, where he fell in love with rhum agricole. (As a French rum enthusiast, I nearly shed a tear of joy. One could say we bonded instantly, agricole heads recognize each other).

Inspired by the agricole tradition, Pepe returned home and got to work. With land already in hand, he planted cane and built a traditional sugarcane mill, sourcing parts from Cali, Colombia, a region known for its love of aguapanela (a traditional cane juice drink). Today, his sugarcane is harvested multiple times throughout the year, ensuring a continuous supply of fresh cane. The juice is pressed and double-filtered on-site, while the leftover bagasse is returned to the fields as fertilizer. A beautiful closed-loop system where everything goes back to the soil.

From there, we followed the stainless steel piping that carries the juice from the mill into the fermentation tanks. Inside the production facility, a small team was hard at work hand-labeling bottles from their flavored rum line: TRESCLAVOS Ron Caña, infused with local fruits grown within a 50-mile radius. With no preservatives or artificial coloring, these rums come in flavors like Coco Loco, Bili Quenepa, Rumba Mango, and Passion Parcha ; and yes, we tried a few. I’ll go on record: the Coco Loco may be the best coconut-infused rum I’ve ever tasted.

Next, we entered the heart of the distillery, where the alchemy happens. There, I was greeted by the gleaming sight of two Charentais Cognac pot stills and a beautiful Arnold Holstein 600L capacity pot still. Our visit to San Juan Distillers was made even more special when Pepe’s son, Jose, joined us. Jose is now in charge of most of the projects at the distillery, working closely with his father to shape the next chapter of their rum journey. Together, they showed us a few freshly acquired barrels: a Pedro Ximénez sherry cask, a Cognac cask, and a rare Brazilian amburana wood cask. They're on the hunt for more, seeking to expand their aging program and develop some truly unique expressions. It’s clear that exciting things are on the horizon, and San Juan Distillers is a name we should definitely keep an eye on.

We then followed Pepe into the distillery’s small lab room, a treasure trove of experiments and in-progress creations. There, we had the exclusive opportunity to taste the next release in the Ron Pepón lineup, not yet available to the public. Unlike the first two editions, Ron Pepón Blanco Agrícola and Ron Pepón Añejo, both made from fresh sugarcane juice, this new release is made from high-grade molasses (Grade A). It’s aged in American whiskey barrels and bottled at 45% ABV, like its predecessors. Rich, complex, and exceptionally well-crafted, it was an absolute treat.

Pepe also showed us a small pot still that marked the beginning of his rum-making journey. Though it once served for rum experiments, it now produces a house-made coffee liqueur, which we sampled and loved. Bold, aromatic, and surprisingly smooth, it might just be the perfect way to start the day. Beneath the sink, he revealed the very first rum experiments he ever bottled. Pepe looked at those dusty old bottles with a tender mix of nostalgia and pride. A quiet reminder of how far the distillery has come.

Our tour concluded in a charming little guest house where tastings are hosted. Adorned with black-and-white photos of the land before the distillery was built, the space evokes both history and hospitality. Here, we tasted some special editions only available in Puerto Rico, including the TRESCLAVOS Ronsanto, the first Antillean rum blend made in Puerto Rico. It’s crafted from the tails of Ron Pepón Agrícola Añejo, blended with Dominican agricole rum (column-distilled), both aged for 36 months in American whiskey barrels. The result is beautifully balanced and full of character.

We also sampled their latest series, Capicù Rum. The Capicù Añejo is a standout: a blend of pot and column still rums aged three years in ex-whiskey barrels, then finished in sherry casks. Its counterpart, Capicù Platino, is aged one year and then filtered naturally through organic coconut charcoal, preserving much of the rum’s original flavor. Both expressions are unsweetened and additive-free—something that really impressed me. At just $20 on the island, the Capicù Añejo is a must-have for any serious rum bar.

This tour was one of the most authentic and inspiring experiences I’ve had. Huge thanks to Pepe and Jose for opening their doors and sharing their passion with us.

Interested in learning the art of rum-making from the source? San Juan Distillers is currently offering an exciting opportunity for an intern or apprentice eager to dive into the world of artisanal rum production. Whether you're a student, a master blender, or just someone deeply curious about the craft, spending time with Pepe and Jose on-site is an invaluable way to learn everything from fermentation to distillation and barrel aging. Set in the lush Puerto Rican countryside, it’s more than just a learning experience—it’s a cultural immersion into the heart of Caribbean rum. If you're ready to get your hands dirty and your mind blown, this could be the opportunity of a lifetime.

San Juan Artisan Distillers

In depth review

Context

The French brand Plantation (now Planteray) was originally an independent bottling company, but can now make rum since the acquisition of West Indies Rum Distillery in Barbados and since they also became a shareholder of National Rum of Jamaica, owner of Clarendon Distillery and Long Pond Distillery. So technically, Plantation can make rum from Barbados and Jamaica while it also continues buying aged rum from different distilleries in the Caribbean and beyond. One of Plantation's signature moves is to add some continental aging in Cognac, France to the rum they put out.

The Bottle

Plantation makes such characteristic bottles: long, thin, elegant with the logo and brand embossed in the glass. Add to that a lovely dry herbal net and you have a unique design. They are really easy to differentiate from the rest. The boxes of the vintage series are also very classy and sober displaying gold and brown shades that match perfectly. The sticker looks like an old vintage stamp with an exhaustive level of information, which is always enjoyable when looking for a specific detail.

Into the glass

First, that copper color is just beautiful. The nose is heavy, oily, garnished with a full range of ripe fruit aromas (banana, apple, prune). The nose is a blend of various elements, such a pleasant surprise. Although it’s really easy to get these voluptuous aromas of ripe fruits, more complex notes start appearing afterwards. Spices like clove, nutmeg or even hints or licorice are perceptible and bring some bitterness to balance the generous ripe fruit aromas. One can smell notes of resin and dried baked fruits too (prune, apricot) probably due to the bourbon cask.

The Mouth

The rum feels thick and medium bodied on the tongue. Slightly sweet, a little peppery among other spices and empyreumatic. Very smooth and mellow on the palate. Medium/short on the finish side.

Conclusion

This rum has a unique character and aromatic profile, and thus is a success in the sense that it may please both rum connoisseurs and people who are new to the aged rum category as well. The balance is on point, it is rich, full of delicate and elegant flavors, round and not aggressive nor too harsh. Again, this product is a delightful surprise, complex and yet accessible.

Verdict

Strengths

• Full and heavy nose

• Lovely copper color

• Well balanced

• Mellowness and smoothness

Weaknesses

• A bit too sweet

The Boston Rum Social Club gathered once again—this time for a bottle split and tasting event highlighting the diverse and underrated world of Mexican rum. With a growing appreciation for cane spirits beyond the Caribbean, this event was an exciting opportunity for members to explore expressions rooted in tradition, culture, and craft.

A special thank you goes out to Max from Tozi Import, who opened the evening with a fantastic introduction to the Bonampak rums. Max not only provided great context on the history and vision behind Bonampak, but also brought three expressions for us to taste: the Bonampak Gran Reserva, a premium rum made from pure sugarcane juice and aged for three years in oak barrels; the Bonampak Botanical, a rum infused with basil and ginger that offered a unique, herbaceous twist; and the Bonampak Pox. We’re incredibly grateful for his presence and generosity in sharing these bottles with the group.

Our official bottle lineup showcased a selection of unique and diverse Mexican rums:

• Bonampak Pox – A traditional Maya cane spirit from Chiapas, offering earthy, herbal notes and a deep connection to indigenous Mexican distilling heritage.

• Sol Tarasco Añejo Charanda – A beautifully aged Charanda from Michoacán with woody, smoky character and infused mushrooms!

• Paranubes Blanco – A standout agricole-style rum from Oaxaca, distilled from fresh sugarcane juice with vibrant vegetal and mineral qualities.

• Alambique Serrano Cartier 30 – A rare bottling with bold flavor complexity, highlighting the mastery of Alambique Serrano's small-scale distillation.

• Alambique Serrano Blend #6 – A limited-edition blend capturing the terroir of Mexican highlands, balanced and expressive.

• Alambique Serrano Vida Nativa Single Cask "Perro de Agua" – A brand-new, exclusive single cask release with only a few bottles in circulation—truly a treat for attendees.

As always, the atmosphere was relaxed, curious, and filled with passionate discussions about flavor notes, distillation methods, and Mexican rum’s emerging global reputation.

After the official lineup, the spirit of sharing truly came alive—several attendees generously added bottles from their own collections to the tasting table. What started as a 10 bottle lineup quickly expanded to over 20 incredible Mexican rums available to sample. It was a perfect example of the warm, communal energy that defines the Boston Rum Social Club—where every gathering is as much about connection and discovery as it is about the spirits we share.

A huge thanks to everyone who participated and helped make this evening a success. We’re already looking forward to our next deep dive into rum’s incredible diversity. ¡Salud!

In depth review

Context

The French brand Plantation (now Planteray) was originally an independent bottling company, but can now make rum since the acquisition of West Indies Rum Distillery in Barbados and since then also became a shareholder of National Rum of Jamaica, owner of Clarendon Distillery and Long Pond Distillery. So technically, Plantation can make rum from Barbados and Jamaica while it also continues buying aged rum from different distilleries in the Caribbean and beyond. One of Plantation's signature moves is to add some continental aging in Cognac, France to the rum they put out. Now back to Fijan rums, it is not the first place you would think about when thinking about aged rums. However Fiji has been making rum for over 150 years. Despite several distilleries that have existed in the past, the only one currently active today is The Distillery Co of Fiji/South Pacific Distillery. During the last decade we have seen a resurgence of Fijan rum which are made from molasses and mostly pot still rums.

The Bottle

Plantation makes such recognisable bottles: long, thin, elegant with the logo and brand embossed in the glass. Add to that a lovely dry herbal net and you have a unique design. They are really easy to differentiate from the rest. The boxes of the vintage series are also very classy and sober displaying gold and brown shades that match perfectly. The sticker looks like an old vintage stamp with an exhaustive level of information, which is always enjoyable when looking for a specific detail.

Into the glass

The color appears to be quite clear, between gold and old gold. Although we can recognize some esters right away, the aromatic profile is still thin and a bit sharp. I mean that the main notes are on the solvent side rather than a thick range of ripe fruits. But still, there is a bit of mellowness among these aromas, mostly ripped pineapple and some citrusy notes with a slight oiliness in the background. Woodnotes are present too. The profile is vivid, lovely and inviting.

The Mouth

On the palate, the rum appears light to medium-bodied, but strong, sharp and dry. Although it was aged in bourbon casks for 9 years, you don’t feel these bourbon notes too much, but you rather detect this characteristic bitterness of young oak. Then, dried fruits and spices come on the background (vanilla, ginger) and linger a little.

Conclusion

Made from molasses, distilled through both pot and column stills, and mostly aged in bourbon casks, this rum provides a surprising result. One would expect a thick and oily rum texture with a rich and generous aromatic profile. But instead, it is quite the opposite since this rum is light, dry, woody, with an elegant, sophisticated and narrow aromatic profile range. All these features create a certain complexity in this rum, however a bit more balance and smoothness would make this rum even greater.

Verdict

Strengths

• Garnished noze

• Well balanced

• Rich aromas

• Complex

Weaknesses

• Too short on the palet

• Sharp/intense

On March 25th, the Boston Rum Social Club (BRSC) hosted its very first blind tasting event at Apex Noire. With 17 enthusiastic participants, the evening was a friendly yet educational competition, designed to challenge and refine our collective rum knowledge.

Each contestant sampled seven different rums and answered multiple-choice questions about the raw material, age, ABV, distillation method, and country of origin. The lineup for our inaugural blind tasting featured an exciting and diverse selection of rums:

• Papalin Jamaica High Ester – Details

• Rhum J.M BRSC Pick – Details

• Mount Gay Black Barrel (Cask Strength) – Details

• Shakara – Details

• Beenleigh 2013 – Details

• Privateer RCA – Details

• Raising Glasses Ecuador BRSC Pick – Details

To add to the fun, each participant also received a mystery blind sample to take home, with the challenge of identifying its key characteristics.

Congratulations to John, Julie, Tom, and Ben, who scored the highest points and took home prizes! A huge thank you to John and Lorri from Raising Glasses for their invaluable help with logistics, and of course, to our generous hosts at Apex Noire for making this event possible.

The night didn’t end there—the afterparty on the rooftop bar with club members was a perfect way to wrap up an incredible evening of rum exploration and camaraderie.

We can’t wait to host our next blind tasting—stay tuned for details, and in the meantime, keep sipping and learning!

Photo credits Adrien

Crêpes Flambées

Ingredients:

•     6 eggs

•      600g flour

•   4 tablespoons sugar

•      Pinch of salt

• 120 cl milk

•     120g melted butter

•     0.5 oz Rum Fire

•     0.5 oz Cut and Dry (for flambeing)

•     Additional sugar for sprinkling

Instructions:

1.     In a bowl, mix the eggs, flour, sugar, and salt until the mixture is homogeneous.

2.     Gradually pour in the milk, melted butter, and Rum Fire, stirring continuously until well combined.

3.     Let the batter rest for at least 30 minutes.

4.     Heat a well-oiled pan over medium heat.

5.     Pour a ladle of batter into the pan and spread it evenly.

6.     Cook the crepe on both sides.

7.     Sprinkle the cooked crepe with a teaspoon of sugar and 0.5 oz of Cut and Dry.

8.     Using a lighter, carefully flambe the rum until the flames subside.

9.     Transfer the crepe to a plate and enjoy!

Note: Exercise caution when flambeing the rum, ensuring you have enough space around you and nothing that could catch fire.

Coconut Crème Brûlée

Ingredients:

• 0.5 L Heavy cream

• 90g Granulated sugar

• 125g Egg yolks (about 7 eggs)

• 1 Vanilla bean

• 1oz Cut and Dry

• 1 Pinch of salt

• 4g Gelatin (optional)

Instructions:

1.     First, heat the heavy cream and 1oz of Cut and Dry in a saucepan with the vanilla bean split lengthwise and scraped. You can add gelatin for a more compact texture (personally, it’s the way I like my crème brûlée). Stir the cream frequently until it almost reaches a simmer and then remove from heat.

2.     In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking. Make sure the cream is tempered so the eggs don’t scramble. Strain the custard mixture through a fine mesh sieve for a perfect texture (to avoid egg bits).

3.     Divide the custard evenly between six ovenproof ramekins. Carefully place the ramekins into a baking dish and add water to it (like a Bain-Marie), going halfway up the sides of the ramekins.

4.     Bake the crème brûlée at 255˚F and increase the temperature by 15°F every 10 minutes (ending up at 300 after 40 minutes). Finally, transfer the ramekins to a wire rack to cool, then cover and refrigerate.

5.     Before serving, sprinkle each custard with 1 tablespoon of granulated sugar and torch or broil just until caramelized.

Enjoy your delicious Coconut Crème Brûlée!

Vegetable Coconut Sauté

Ingredients:

• Your favorite vegetables (e.g. carrots, red peppers, zucchini, onions)

• Good-quality olive oil

• Salt and pepper to taste

• Your favorite spices (like paprika, cumin, or thyme)

• Cut and Dry Coconut Rum (for deglazing)

Instructions:

1. Prep your vegetables: Wash, peel, and chop the vegetables into even pieces. Remember that different vegetables have different cooking times—carrots take longer than red peppers, so consider cutting harder vegetables into smaller pieces.

2. Cook the vegetables: Heat a generous drizzle of olive oil in a large pan over medium heat. Add the vegetables in stages based on their cooking time—start with the ones that take longer, like carrots or onions, and add quicker-cooking vegetables like peppers or zucchini later. Stir occasionally to cook evenly.

3. Season: As the vegetables cook, season with salt, pepper, and your favorite spices. Taste and adjust as needed.

4. Deglaze with rum: Once the vegetables are tender and slightly caramelized, carefully add a splash of Cut and Dry Coconut Rum to the pan. Let it bubble and reduce, then flame the rum carefully (if you’re comfortable) to burn off the alcohol and infuse the dish with a delicious coconut aroma.

5. Serve and enjoy: Once the flame dies down and the sauce has thickened slightly, your vegetable coconut sauté is ready! Serve warm as a side dish or over rice for a simple, flavorful meal.

Coconut Monkey Swing

Ingredients:

• 1.5 oz Old Brigand Black Label

• 0.5 oz Mount Gay Silver

• 0.5 oz Cut and Dry

• 0.25 oz White Falernum

• 0.5 oz Saint Nicholas Abbey syrup

• 1 oz coconut water

• 0.5 oz lime juice

• 3 dashes Old Duppy Fiery Pineapple Hot Sauce

This cocktail pays tribute to our holidays in Barbados. We had so much fun trying to create something with only Bajan products. It might be complicated to get the Saint Nicholas Abbey syrup and the white falernum.

Instructions: Build all ingredients in a shaker with ice cubes.Shake well and serve in a freshly opened coconut. The taste is even better under the tropical sun of Barbados!

Super Moist Pineapple Coconut Cake

Ingredients:

• 1 can of pineapple slices in syrup (keep the syrup!)

• 100g (½ cup) grated coconut

• 150g (¾ cup) sugar

• 150g (1⅓ sticks) butter, softened

• 150g (1¼ cups) flour

• 3 eggs

• 1 packet of baking powder (about 11g)

• 1 packet of vanilla sugar (about 8g)

• 2 oz Cut and Dry

Instructions:

1. Preheat the oven: Heat your oven to 180°C (350°F).

2. Prep the pineapple: Drain the pineapple slices, keeping the syrup aside. Chop half the slices into small piecesand keep the rest whole for decoration.

3. Mix the batter: In a large bowl, beat the softened butter and sugar until light and creamy. Add the eggs one by one, mixing well after each. Stir in the flour, baking powder, and vanilla sugar until smooth and add the Cut and Dry coconut rum.

4. Add coconut and pineapple: Fold in the grated coconut and the chopped pineapple pieces, making sure everything is evenly distributed.

5. Assemble: Butter a cake pan, then arrange the remaining whole pineapple slices at the bottom of the pan for a decorative touch. Pour the batter over the pineapple slices, spreading it evenly.

6. Bake: Place in the oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.

7. Soak with syrup: As soon as the cake is out of the oven, pour the reserved pineapple syrup evenly over the warm cake to make it extra moist and flavorful. For a grown-up twist, add a splash of Cut and Dry Coconut Rum to the syrup before pouring — it gives the cake a delightful tropical kick! (Handle with care — this version is for adults only.) Let the cake cool in the pan so the syrup and rum fully soak in.

8. Serve and enjoy: Once cooled, invert the cake onto a plate, revealing the beautiful pineapple topping. Slice and enjoy this tropical, ultra-moist dessert!

Maison Ferrand and the Barge 166 Project

Nestled along the Seine River in Issy-les-Moulineaux, Paris, Barge 166 is a pioneering venture in the world of "dynamic aging" of spirits. Launched by Maison Ferrand, this initiative introduced the world's first floating aging cellar in October 2021.

A select group from the Boston Rum Social Club (BRSC) has embarked on an exciting rum journey in collaboration with Maison Ferrand, utilizing the unique facilities of Barge 166. The barge, meticulously restored and outfitted by Maison Ferrand, functions as a buoyant cellar that holds up to 1,500 30-liter casks of cognac and rum in its below-deck rack storage. An innovative system gently rocks the barge at night, mimicking the ocean's motion to enhance the blending of the rum within its casks in a humid environment.

Exploring Planteray Rums

Planteray Rums offers enthusiasts a taste of the diverse terroirs of rum, from the scenic shores of Barbados at the West Indies Rum Distillery to the iconic distilleries of Jamaica, Fiji, Peru, Australia, Trinidad, and Guyana. The rum first undergoes distillation, casking, and aging in its native tropical climate before being transported to Chateau Bonbonnet in France for a second maturation phase in various Ferrand barrels. Under the guidance of master blender Alexandre Gabriel, this dual maturation exploits both humid and temperate climates, giving the rums a unique structure and finesse.

Barge 166 introduces a third phase to this journey with dynamic aging, offering two distinct programs for further maturation. Participants can choose either the Creation Cask Program, which allows the selection and maturation of one of six distinct rums, or the Adoption Cask Program, which involves selecting one of three currently aging rums for further maturation on the barge.

Boston Rum Social Club Selection for the cask

Our team had the privilege of selecting from a diverse range of rums from Barbados, Fiji, and Jamaica. Following a thorough tasting and careful deliberation, we chose a Jamaican Long Pond (VRW) rum from the Creation Program. This selection gives us the unique opportunity to oversee the entire third maturation phase, allowing us to monitor and savor its evolution over time. Long Pond rums are celebrated for their distinctive Jamaican funk coupled with a refined elegance.

This particular rum was exceptionally elegant, making it a perfect choice for those who appreciate both the boldness of Jamaican funk and subtler, more delicate rum flavors. Even in its initial state, it was remarkably satisfying with delightful aromas of green fruits and citrus, unfolding into flavors of exotic fruits, particularly mango, without any overwhelming oak influence. This made it an ideal candidate for further maturation.

Our chosen cask, which now proudly bears a brass label with the Boston Rum Social Club's insignia, is set for the Dynamic Aging Process in a new Allary oak cask housed within the barge's humidity-controlled hold. Over 16 months, we have periodically sample the rum, meticulously adjusting the maturation process to craft our desired flavor profile. Although our frequent tastings reduced the final yield, it ensured that our custom-crafted rum achieves the pinnacle of quality and uniqueness.

What’s in the bottle?

• Vintage: 2017

• Aging: 7 years continental (Oak 400L) & 16 months on the Barge (New Oak, 30L)

• ABV: 57.9%

• Distillery: Long Pond

• Distillation: 100% Pot Still

• Raw materials: Molasses

• Fermentation: 1 week

• Volatile Compounds: 669g/hLAA

• Esters: 159g/hLAA

• Dosage: 0 g/L

This project holds a special place in our hearts, as it is named 'Sterling's Voyage' in memory of Sterling, the visionary who first brought this idea to life. Sterling, who sadly passed away in November 2024, was a member of the Boston Rum Social Club even before it formally existed. His unwavering support and infectious positivity left a lasting impact on everyone he met. He was instrumental in connecting the club with key industry players, always championing our growth with a smile. His legacy lives on through this cask, a tribute to his passion and the friendships he nurtured within our community.

Reserve Your Bottle Before It's Gone
If you're in Paris or Boston and intrigued by this unique rum experience, we’d love for you to try Sterling’s Voyage! This extraordinary rum, crafted with innovation and passion, is nearing its final chapter.

With only a limited number of bottles available, don’t miss the chance to be part of this remarkable journey. If you're interested in tasting this special rum, please reach out to us—we’d be happy to help you secure a bottle!

The drive to St. Lucy sets the stage for our immersive experience at Mount Gay Distillery. As we approached the historic site, surrounded by lush vegetation and the rhythmic swaying of sugar cane, the intense rain gave way to radiant sunshine, and a sense of anticipation filled the air. The 30-minute drive to the distillery gave us insight into the diverse and dynamic character of rum production itself.

Arriving at the entrance, we were initially struck by a sense of calm. It felt as if the place was empty, far from what one might imagine when thinking of a bustling and noisy production facility. The good news was that Maggie Campbell was there and greeted us with a bright smile that remained constant throughout our visit.

Formerly the Head Distiller at Privateer Rum, Maggie brings a wealth of experience and expertise to her role at Mount Gay as the new Estate Rum Manager. Since joining the team in 2021, she has taken on the responsibility of overseeing many projects, from sugarcane production through bottling. One of her main accomplishments since her arrival is working with a team to construct a sugar mill from bare bones to final commissioning.

Our visit began in front of the molasses house. From there, we had a panoramic view of the sugarcane fields, as the Estate is situated on elevated grounds. The topography of the location makes it ideal for water sourcing, with natural irrigation from rainfall and a vast reserve of mineral-rich groundwater in the soil. This unique setup at Mount Gay contributes to its distinctiveness in the Barbados rum production.

At the entrance near the molasses house, we could see a large residence where some members of the Ward family still reside. This family owned Mount Gay for nearly a century until they sold the majority control of the company to Rémy Cointreau in 2014. If you are interested in the rich history of Mount Gay and the significant role of the Ward Family, I highly recommend the excellent book 'Modern Caribbean Rum' by Matt Pietrek. For more detailed information, visit Cocktail Wonk.

Maggie informed us that Mount Gay continues to operate as a family business. As such, during the Christmas week, activities are kept to a minimum to allow everyone to savor precious family moments. The exclusive presentation of the distillery solely for Olivier and I was truly special.

Molasses Mastery: Unveiling the Essence of Mount Gay Rum

As we stepped into the molasses house, we found ourselves in a vast warehouse filled with large open-top cisterns dedicated to storing molasses. From the walkway above, we peered down into the empty cisterns, their interiors visible from above. Despite being empty during our visit, the warm scent of molasses filled the air, enveloping us in its rich aroma and adding to the sensory experience of the distillery tour.

Historically, rum distilleries have relied heavily on the sugar industry to obtain their molasses. However, with technological advancements, the sugar industry is now extracting more sugar from the cane (more heavily refine), resulting in molasses that is less desirable for rum distillers.

Mount Gay's strategy is to be extra careful with the quality of its molasses. They produce grade A molasses, which leaves behind more sugar crystals compared to the molasses typically found in the sugar production industry. Additionally, they import Caribbean molasses to ensure the highest quality for their rum production.

For those interested in learning more about this topic, I highly recommend listening to the insightful podcast 'The Rumcast,' where Maggie discusses various aspects of molasses production in detail.

Afterwards, we proceeded to the main building facility, where we were treated to a tasting session of various molasses under Maggie's expert guidance. From the rich and robust to the delicate and nuanced, each molasses showcased the depth and complexity that defines Mount Gay's signature flavor profiles. As rum enthusiasts and French individuals who often place to much great emphasis on origin and craftsmanship in products, we were particularly impressed by the meticulous attention to detail and dedication to molasses quality. To quote Maggie: 'Nowadays, everybody has different kinds of salt or coffee in their kitchen, but back then there was only one type of salt or one brand of coffee. Sugar deserve the same respect' Following this tasting, we gained a profound understanding of how molasses quality can significantly influence the final product, alongside the distillation and aging process.

Exploring the Fermentation and Distillation Core of Mount Gay

Our tour then continued to the fermentation room, where four French oak fermentation vats seemed to emerge from the floor. Mount Gay utilizes a proprietary yeast strain, but since the wooden vats are open, wild yeast also influences the fermentation process.

We then proceeded to the distillation operations, the still house. This room is beautiful! There are four double retort pot stills integrated into the wooden floor, with their bottom parts located on the lower level. One of them (the one not aligned with the others) is a Spanish Fragasa double retort pot stills from the 2000s, and the three others are Scottish McMillan double retort pot stills that have just been replaced. Maggie informed us that the Fergasa potstill will not be in service in the future.

The star of this room is the copper Coffey still. There are very few of them in the world, and since its reconditioning in 2018, Mount Gay now has one of only two that are operational. This still originated from the distillery but had been out of service since 1976; there are two others located in Scotland. Maggie explained to us that putting it back together required the assistance of a former employee who remembered how to assemble it from his time working at Mount Gay in the 1970s. Truly a mind-blowing story.

In line with the logical chronological order of the rum making process, our next stop was the aging zone. Stepping into one of the warehouses where the barrels were neatly arranged in a vertical position, the air was filled with the heady aroma of aging rum, a sensory delight. Observing those barrels patiently waiting, with only the sound of the wind passing through the open windows, instilled a feeling of serenity within us. Of note, Mount Gay is using a large variety of casks, ex-bourbon, ex-sherry, ex-Cognac and ex-Scotch casks to age its rum expressions.

At this moment, Mount Gay Master Blender Trudiann Branker entered to greet us. It was a genuine pleasure to share a moment surrounded by all the barrels. Trudiann officially assumed the role of Master Blender in April 2019, following five years working under Allen Smith, who had been with Mount Gay for over 25 years. She is the mastermind behind the creation of the Mount Gay Pot Still Master Blender Rum Collection and is leading the Estate towards a brilliant future. Due to obvious confidentiality reasons, we refrained from discussing future releases. However, with the recent investment in the sugar mill, the refurbishment of the Coffee Still, and the combined creativity of Trudiann and Maggie, we should all keep an eye on Mount Gay, as it is poised to surprise us.

Outside, before heading to our final destination, we saw the three McMillan pot stills that had been replaced (from 1960s) and waiting for a second life. Maggie remarked, 'Living on an island forces you to be creative and utilize everything that cannot easily be imported.' This philosophy aligns with Mount Gay's commitment to a more environmentally friendly and sustainable model.

Our visit concluded at the beautiful visitor center, a fairly recent building crafted from white stone and tastefully adorned. Inside, we found an array of books on rum, along with stunning photographs depicting both the recent and old history of Mount Gay. Cozy sofas were strategically placed, inviting visitors to relax and enjoy a cocktail or a neat Mount Gay rum.

At the bar, we had the chance to taste the Black Barrel cask strength that was delicious. This limited release only available in Barbados is aged in American whisky barrels and then finished in heavily charred ex-Bourbon barrels. It has been released in order to celebrate the brand’s 320th anniversary.

 As our visit to Mount Gay distillery came to an end, we couldn't help but reflect on the incredible experience we had just encountered. A big thank you to Maggie, whose infectious passion and warmth made our tour an unforgettable experience. We couldn't have asked for a better host. Her enthusiasm and dedication truly brought the spirit of Mount Gay distillesry to life.

Little did we know, our journey was not quite over yet. Just after leaving the distillery, fate intervened with a flat tire. Surrounded by the serene beauty of the cane fields, it felt as though the sugarcane itself was reluctant to see us depart from this enchanting place. However, what truly touched our hearts was the remarkable kindness of the people of Barbados. Every passing individual who saw us stranded on the road stopped without hesitation, offering their assistance with genuine warmth and sincerity. Their acts of kindness served as a poignant reminder of the incredible hospitality and generosity that embodies the spirit of Barbados.

Over the past year, it's highly likely that you have come across one of the bottles from this enigmatic “Tropical Dependent bottler” at your preferred liquor store. Let's delve into the fascinating Papalin project by Velier.

As you may have guessed, the man behind the name "Tropical Dependant bottler" is a man who needs no introduction, Luca Gargano. In an interview from 2022, the owner of Velier said that one day, Richard Seale called him a “Dependant bottler” since he depends directly on distilleries. The Papalin project revolves around creating blends using rums exclusively produced and tropically aged at the distilleries of a single island. The name “Tropical Dependent bottler” seems to perfectly fit to this blend line.

As a tribute to the ancient rum blenders, Luca Gargano wanted to maintain the tradition of not specifying the distilleries on the labels, but only display the name of the island (as the old days of Myer’s and John Wray Nephew).

The name “Papalin” comes from one of Luca’s first blend in 2012. He made it up from a little song he used to sing to his daughter Emily, who was born around that time. During the anticipation of receiving their 2012 stock of 12-year-old Caroni, destined for bottling in Scotland, the company opted to embark on a unique venture. This marked the debut of the initial blended rum crafted by the Italian-imported Velier. They utilized some of their existing Caroni stock and incorporated various aged Cuban and Venezuelan rums from their warehouse to create an exceptional blend. The resulting blend was left to mature for an extra year, and bottled in November 2013. Although initially conceived as a distinct project, the name "Papalin" was later repurposed for the project that is now familiar to us today.

So far, there have been five releases in this collection: two from Jamaica, two from Haiti and  as of the end of September 2023, at the Whisky Live event in Paris, Velier , introduced the newest member to the Papalin family: a captivating blend hailing from Reunion Island.

We eagerly anticipate the arrival of more in the future!

Let’s review the two references available in the US.

Papalin Jamaica 7 years old

Rum ID Card 

• Price range: $$($50-60) 

• ABV: 47%

• Tradition: Rum (British) – Rum Distilled in JAMAICA

• Gargano classification: Pure Single Rum - Aged

• Ingredients: Molasses

• Age: Blend of Rums, Minimum of 7 years old

• Distilleries : Hampden Estate and Worthy Park

• Distillation process: Only Pot Still

• Casks: Ex-Bourbon and ex-Cherry

• Ageing location: Jamaica – Hampden Estate and Worthy Park

• Master blender : Luca Gargano

• Sugar tests:  0 g/L

Score

• Bottle:  9/10

• Nose:  14.5/20

• Mouth:  54/70

• Total:  77.5/100

Context

As a self-proclaimed "tropical dependent bottler," Velier collaborates closely with distilleries to develop these blended products, conducting the aging process at their own facility. The first release within this line is Papalin Jamaica, a collaboration between Hampden Estate and Worthy Park distilleries, bottled at 47% ABV strength and aged for a minimum of 7 years at their respective distilleries (6000 bottles released). It is worth noting that a full proof version exists at 57.18% ABV, but only 1200 bottles were produced.

The type of cask or the ratio of Hampden/Worthy Park distillate used to create this blend is not disclosed on Velier’s website, but the information can be found through different media sources such as Must Have Malt or BienManger.com. The final product is made up of 80% Worthy Park, 10% Hampden HCLF aged in ex-bourbon casks, and 10% Hampden HCLF aged in ex-sherry casks.

The Bottle

The bottles within this collection exhibit the unique and easily identifiable visual characteristics of the dark Velier bottles. They display the country/island of origin and the age of the youngest rum. Additionally, they have the mentions "Only Pot Still" and "Original Vatted Rum." On the back of the bottle, the names of the two distilleries are mentioned, along with some context behind the name of this series: "Why The Tropical Dependant Bottler? Because we make blends of rums that are exclusively aged in the distilleries where they were produced." It is sober, elegant, and full of useful information. The only thing that is missing is the mention that the rum has no additives and no added sugar.

Into the glass

In the glass, the rum has a light golden color and moderately coats the glass (medium viscosity). The nose is rich and very pleasant, initially presenting overripe banana and tropical fruit notes. It also exhibits the typical Jamaican funk and delicious ester and pastry notes. In the second line, there are hints of orange peel, lemon zest, oak, and a subtle touch of vanilla.

The Mouth

On the palate, the rum is well-balanced with strong fruity and ester notes. We also find hints of vanilla and banana, although they are not as pronounced as in the aroma. The finish is quite long, featuring flavors of pineapple, raisins, dried fruits, sugar notes, and bitter almond. The overall impression is warm, savory, and indulgent, reminiscent of a pastry, without being overwhelming or too overpowering.

Conclusion

This rum is almost impossible not to like. In my opinion, the concept behind the papalin's project has been successfully achieved here: capturing the essence of Jamaican rum and introducing people to its delicious and rich characteristics. It's a very accessible rum made from two emblematic Jamaican distilleries. You get a lot for your money!

On the other hand, people with more advanced experience in Jamaican rum might be disappointed, stating that this rum is too polite. It lacks complexity, and all of Jamaica's distinctive characteristics fall within very consensual boundaries. It is an easy sipper without any major surprises, but it is arguably one of the finest introductions to Jamaican rum considering its price, overall quality, and taste.

For

•  Reasonable price

• Great way to introduce people to Jamaican rum

• Unadultered

Against

• Not very complex

Papalin Haiti 4 years old

Rum ID Card 

• Price range: $$($60-80) 

• ABV: 53.1%

• Tradition: Industrial Rum – Rum Distilled in HAITI

• Gargano classification: Pure Single Rum - Aged

• Ingredients: Sugar Cane Juice and Syrup

• Age: Blend of Rums, Minimum of 4 years old

• Distillery: Sajous, Vaval, Casimir, Distillerie de Port-au-Prince and Le Rocher

• Distillation process: Only Pot Still

• Casks: Ex-Bourbon, ex-Cognac, ex-Caroni , ex-Mount Gay and ex-whisky

• Ageing location: Haiti – Distilerie de Port au prince

• Master blender : Luca Gargano

• Sugar tests:  0 g/L

Score

• Bottle:  8/10

• Nose:  14.5/20

• Mouth:  60/70

• Total:  82.5/100

Context

The Papalin Haiti 4 Years Old is a blend of 32 barrels from five prestigious distilleries in Haiti (Sajous, Vaval, Casimir, Distillerie de Port-au-Prince, and Le Rocher) and is exclusively aged in Haiti at Distillerie De Port-au-Prince, resulting in the production of 6000 bottles. The ratio of each rum is unknown. In 2012, during a landmark journey to Haiti, Luca Gargano and Daniele Biondi discovered the extraordinary quality of Clairin produced at these distilleries. Since that day, Velier has selected various producers from among the 500 to 600 distilleries in Haiti, offering the entire world the opportunity to savor the pure essence of Haitian Clairin. Each Clairin in this blend has been aged in different barrels, including casks from Caroni and Mount Gay rum, bourbon from Buffalo Trace, and even cognac. This unique combination of flavors is meant to give this rum a distinctly Haitian personality.

Of note, there also exists a second Papalin from Haiti released in 2023. A blend of seven casks from three Clairins producers Sajous, Vaval and Casimir aged in an ex-Oloroso sherry cask. This Papalin Haiti was distilled in 2017 only in pot still, aged for 6 years and bottled at cask strength with an ABV of 54,1%.

The Bottle

As the first Papalin from Jamaica, the bottle showcase the distinctive and easily recognizable visual traits associated with Velier bottles. The bottle prominently features the island of origin along with the age of the youngest rum, providing a clear and concise presentation of its provenance and aging. It contains the same information as the Jamaican blend, with the only omission being the mention of the specific distilleries of origin.

Into the glass

In the glass, the rum is gold and its viscosity is inviting, creating enticing legs as it clings to the sides of the glass. Upon nosing, the Papalin Haiti 4 Years is very pleasant, revealing fresh and floral notes at the beginning (grass, fresh sugar cane, rose) along with warm tropical notes (pineapple, vanilla, banana, spices). Additionally, there is the typical mineral scent in the background, reminiscent of the notes found in some Clairins.

The Mouth

The attack is warm, concentrated, and rich but smooth at the same time. It features warm cane notes, pastry, tobacco, grilled pineapple, and some mineral undertones. The overall impression is comforting, delicious, and well-balanced.

The finish is very pleasant with a quite long development of toasted notes and the distinctive Haitian funkiness present in some Clairins.

Conclusion

As a devoted fan of Clairin rum, this blend was a standout for me last year! I thoroughly enjoyed its balance and complexity, showcasing the profound Haitian character. Within this price range, it stands out as an excellent sipping rum.

For

•  Excellent rum with great value for money

• Great representation of the Haitian terroir

• Unadultered

Against

• Didn’t find any

My journey in sample-making began with the Boston Rum Social Club. We needed to divide bottles for online tastings and blind tastings, and I also wanted to expand my rum knowledge by exchanging samples with others.

I value neatness and cleanliness, so here's my streamlined process:

Materials Needed

• Sample Bottles: I prefer purchasing from Glass Bottle Outlet due to their variety. My go-to choice is the 1oz Boston rounds. You can find them here: Glass Bottle Outlet.

• Pourer: I use a metal pourer for quick and reasonably accurate pouring. By initially using a jigger, I determine the 1oz mark in the bottle. Here’s a pourer I recommend: Amazon Pourer.

• Labels and Stickers: I use Avery printed stickers and their Word template for easy home printing. You can get them here: Labels Stickers & document templates.

Process

1. Label Preparation: I start by preparing the labels. This involves Googling images or taking photos of the rum labels, ensuring they include the quantity, ABV, and country of origin. It's important that these labels are clear and easily readable.

2. Filling the Bottles: After attaching the pourer to the rum bottle, I fill each sample bottle to the predetermined level.

3. Labeling: Once filled, I securely close the bottles and apply the labels.

And there you have it—your samples are ready to be shared or savored later!

Blind Tastings

Blind tastings are an enjoyable and educational way to hone your rum-tasting skills. I've always wanted to create a rum library for personal blind tastings, and I've found a way using the RumX app. This app not only helps me catalog my rums and record tasting notes but also generates QR codes for each rum. For blind tastings, I print labels with these QR codes. The rum's identity remains a mystery until the code is scanned—ingenious!

Pro Tip: Ensure the QR code is small enough to fit on the curved surface of the bottle, facilitating easy scanning (I use 0.3" in word for the QR code width).

I hope you find these tips helpful. Feel free to share your feedback or your own methods in the comments!

Imagine a place where the warm Caribbean breeze mingles with the rich aroma of aged rum. This isn't just any place; it's the West Indies Rum Distillery (WIRD) in beautiful Barbados, a haven for rum enthusiasts. We had the incredible opportunity to experience a VIP tour of this legendary distillery with Dameain, and I'm excited to share this once-in-a-lifetime adventure with you.

Built in 1893 by George Stade, a German engineer, WIRD is unique in more ways than one: it has always operated as a stand-alone (unlike many estate-based distilleries), it boasts a picturesque beachside location, and it was a pioneer in introducing column distillation to Barbados.

Industrial Look with Breathtaking Views

Upon arriving, you're greeted by the new, vibrant visitor center, a stark contrast to the rest of the large, industrial-looking complex, complete with towering columns and a smoky chimney. Inside, the familiar aromas of rum enchant the senses. Our first stop was the second outdoor floor, overlooking fermentation tanks dedicated to molasses destined for column distillation.

130 Years of Stills

Adjacent to the fermentation area is the still house, home to the massive columns used for continuous distillation, including the Stone & Webster four-column, the John Dore five-column, and the now-retired copper twin-column Blair.

WIRD, once known for its column distillation and high-volume production, has, since Maison Ferrand's acquisition in 2017, further embraced its history in batch distillation. The "Pot Still Alley," as we affectionately call it, began with an open wooden fermenter for long spontaneous fermentation. 

Ascending the stairs, the Alley reveals four magnificent copper pot stills: the Vulcan, Gregg's Farm, Hot Pot, and Rockley. It's a humbling sight, each still a testament to the distillery's rich history and craftsmanship.

History, Also in the Making

Led by Alexandre of Maison Ferrand, the team's passion for rum history is palpable. The distillery's old safe, once used for storing precious documents and blueprints, now serves as a small museum, showcasing historical photographs, blueprints, and diagrams.

Since Maison Ferrand's takeover, the aging process at WIRD has evolved. The casks, arranged like a maze, now lead to a special VIP tasting area, where we had the privilege of sampling directly from three barrels with Dameain.

Outside, a large wooden vat is used for "mellowing" the recent Stade’s Rum Bond 8 by the sea. Our tour concluded at the newly built visitor center, which opened the following week. Its vibrant colors – blue, turquoise, and orange – are reminiscent of recent Planteray bottlings (formerly known as Plantation) . The path led us to what seemed like a large lifeguard tower, but it turned out to be the most paradisiacal tasting bar I've ever encountered!

Your Time to Visit!

Our tasting session, overlooking the breathtaking beach, was a moment of true camaraderie, embodying what I love most about rum. In the visitor center shop, we secured the newly released Stade’s Rum 130th anniversary bottle.

The visitor center is now open to the public, and I wholeheartedly encourage a visit. Our trip to Barbados, enriched by its culture and the generosity of its people, was made even more memorable by our experience at WIRD. A heartfelt thanks to Adrienne, Dameain, Ramon, and the entire team for an extraordinary journey!

Book a tour at WIRD

Let’s start with the basics: excess oxidation is the enemy of alcohol beverages. That’s why some wine producers have switched to screw caps instead of corks, as they help avoid oxygen intruding the bottle – something which creates both wanted (aging) and unwanted (corked) reactions by reacting with the liquid.

Rum is a distilled spirit. Therefore, unlike wine or champagne, if stored carefully in an unopened bottle, rum won’t go bad after a number of years, and even bottle with cork stoppers rarely go off. Many rum connoisseurs are sitting on unopened bottles that are decades old (just salivate at this collection for example).

However, like wine or other spirits, rum can suffer from ‘fatigue’, which can be induced mainly by oxidation. Oxidation will create reactions that will change the very composition of the liquid in the bottle, and lead to some evaporation of the more volatile compounds escape the liquid, which will therefore alter the organoleptic properties of the spirit. Oxidation will occur naturally, but at such a small level that, if stored properly, you can usually keep your bottles for decades. However, factors like exposure to light (especially sunlight), heat, and increased exposure to oxygen will intensify this oxidation process, and therefore accelerate the fatigue to a point that might become noticeable after a few months.

This is also why you may have heard that opened bottles must be consumed in a certain amount of time. An opened bottle of rum is subject to more oxidation (exposure to oxygen) because the cork is less airtight than when unopened (that also why some high-end bottles use waxed corks), and because as the level of liquid in a bottle goes down, the volume of air (and therefore oxygen) found in a bottle increases, generating more oxidation and more evaporation.

This is not exact science, but from our experience, and comparing notes with various trusted online resources, we feel that an opened bottle of rum where the level is above two-thirds can probably remain fairly stable for up to 9 to 12 months. However, the more the level of rum drops below that line, the more oxidation and evaporation can happen, and the more the rum’s properties will be altered.

In case you are a slow drinker like me, there are a few contingencies measures to limit this issue:

• Always store your bottles – opened or unopened – in a dark, dry, and relatively cool place. Keeping bottles in their box/sleeve if they came in one, as it limits the effects of light.

• Store your rum bottles upright, so the spirit doesn’t degrade the cork.

• If you want to maximise the properties of a rum that will be staying in an opened bottle, you can increase the airtightness of a bottle through various means – the more extreme being melting wax over the cap until you re-open the bottle (admittedly not very practical), the more pragmatic being using some stretchy, self-clinging parafilm (see here).

• When dropping under a certain level of the original bottle, another tactic is to transfer your rum in a smaller container, to limit the volume of oxygen present in the bottle. I personally use a lot of these small, 200ml glass flasks (combined with parafilm seal) to store rum after the level has reached the middle of the original bottle.

Parafilm can be useful to ‘reseal’ opened bottles (© Nadina Wiórkiewicz / Fotoedukacja)

Once again, these are by no mean exact science, and the result of evaporation are sometimes so minimal that they are difficult to even notice, but from our experience we have found the methods listed above to help. Please share your own tactics in the comments below, we always love to learn new ways to maximise the rum experience!

The word “solera” comes from the Spanish word “suelo” which means “floor”. The first layer of barrels in the solera aging process is sitting on the floor, and the rum extracted to be bottled always comes out from this bottom layer. When, a few times a year, the cellar master extracts the precious liquid from that base “solera” layer to bottle it, he will then top up the bottom barrels from the second layer sitting above, and in turn from the third layer into the second, etc. until reaching the top, where new rum is added. Usually around 10-15% of the volume of each barrel is transferred while performing this process, referred to in Spanish as “saca” (from the verb “sacar” which means “drawing out”).

The basic process has progressively evolved and, as running a traditional solera process can be quite expensive, we tend to see hybrid aging methods developing in the industry. A good example can be found with Zacapa and their ever popular Solera 23 and XO rums. These rums are aged in a non-traditional solera method that features up to 12 steps, with some extractions even feeding back into higher layers in the process (see diagram).

One of the main benefits of the solera method is that it generally helps producing more consistent rums year after year, while allowing to (technically) still produce older rum year after year, as the rum from the oldest layer – also called the “Mother Rum” – is never bottled entirely. It also allows to produce greater quantities of old rum in a shorter amount of time, and some experts say it sweetens the rum in the process.

How to choose a solera rum?

Solera rums can sometimes be misjudged because inexperienced rum enthusiasts are not familiar with the solera aging process. However, a more experienced rum amateur will be aware that a rum advertised as “Solera 15 years” isn’t an actual 15-year old rum, and will therefore judge it accordingly. It is almost impossible to translate a solera age into actual age, as many parameters like the number of criaderas, the frequency of saca, the volumes extracted and the process itself all have a major impact on the results. Arguably, even two rums with the same age and made from a ‘regular’ aging process can be difficult to compare, as the size and quality of barrels would greatly influence the quality of the rum produced. However, as a rule of thumb, you should always consider a solera age statement as lower than standard one. Ideally, the age statement should be similar to the standard for scotch or cognac, where the age displayed should represent the youngest spirit in the bottle, but unfortunately us rum lovers are not helped in that respect.

Nowadays, there is a wide range of solera rums available on the market – something I assume might have to do with the shorter time to market to produce aged rums, and the ability to display a higher number on the label in an often deceiving move. Zacapa is probably one of the most famous solera rum, along with Pampero, Zaya, Santa Teresa, Atlantico or Dictador to name just a few.

>> Tell us what is your favorite solera rum and you thoughts on this aging method!

However, the main steps of rum production are common wherever rum is created. The common processes involve the sugar cane harvest, its grinding in order to extract the sweet sugar cane juice, then this sweet juice is either sent to a distillery right away (“agricole” rum) or to a sugar refinery in order to transform the juice into molasses before sending it to the distillery (“traditional” rum). At the distillery, both molasses and virgin sugar cane juice (“vésou”) are fermented. Then, the fermented product is distilled in different kinds of stills  (pot stills, column stills, coffey stills or combination like multiple-column stills). The distilled alcohol is either stored in stainless steel tanks (white rum) or in wooden barrels (mainly oak) to produce fine aged rums. When it comes to prestigious aged rums, the aging, grading and blending processes represent a whole universe where methods and classifications are highly diversified. As a consequence, comparing aged rum from different brands can be delicate.

At the end, this whole diversity makes the rum experience of each one of us such a beautiful and enjoyable journey!

Harvest and press

There are many species of sugar cane, which are more or less resistant to diseases and have various sugar (sucrose) levels. The main natural ones are : “saccharum robustum”, “saccharum officinarum”, “saccharum spontaneum”, “saccharum sinense”. In order to increase productivity and resistance against diseases, hybrid species have been created by crossing natural ones. Another trick used by a couple of cane farmers is to plant a selection of varieties to avoid having the whole field wiped out by disease.

At eleven months, sugar cane is harvested (manually or mechanically) before blossoming. When done manually, canes must be chopped as low to the ground as possible since the highest levels of sucrose are in the base. Leaves as well as the very top of canes are cut and left on site. Only the base of the cane is hastily transferred to the sugar factory to limit any waste. Once the lower end of the canes has been shredded, warm water is added to extract a sweet liquid or syrup called “vésou”. When this liquid is directly sent to a distillery to be used for rum, we are looking at an agricole rum. However, this syrup can also be processed further through centrifugation to extract all the crystalized sugar; the viscous, thick and sticky black-brown remaining byproducts constitute the so-called molasses. When rum is made from molasses we talk about traditional rum (also named industrial rum). These molasses are more stable than vésou, which is one of the reasons why most distilleries buy them from sugar industries. As a consequence, most of the rum around the world comes from molasses.

Fermentation process

The principle of fermentation is based on the consumption of the sugars by the yeasts converting them into alcohol, carbon dioxide (CO₂) and heat. This is a key step in the production of rum, which will shape the profile of the future spirit. First, the vésou or the molasses are watered down and filtered to remove any unwanted compounds before being transferred into stainless steel vats where specific types of yeast are added. The most common types of yeast added are Schizosaccharomyces and Saccharomyces. This fermenting process can last between 24 hours to three weeks. The type of yeast and fermentation time depends on the distillery. Jamaican distilleries, for example are known for their longer fermentation time and their secret, unique yeast cultures.

There are three main types of fermentation processes:

• Spontaneous fermentation, which relies on yeasts and other microorganisms naturally present in the air and in the vésou or molasses. This spontaneous fermentation is done in open vats and can last up to two weeks.

• Controlled fermentation using yeasts that have been developed and refined in cultures, which can last up to three days, and helps with consistency in flavours and ABV.

• Continuous fermentation, which consists in keeping the vat in constant activity by constantly adding vésou or molasses, allowing yeasts to remain continuously active by extracting must at different levels.

Importantly on the flavour side, yeast do not only produce alcohol, CO₂ and heat, but they also provide through secondary reactions these non-alcoholic substances (congeners) as acids, aldehydes, esters and other compounds. These and especially esters constitute the flavours within the spirit. Once the process is finalised, a sugar cane wine at 4% up to 10% ABV is generated.

Distillation

A second key step playing a major role in the properties of the rum produced. The distillation process consists in concentrating the alcohol and its associated aromas through evaporation in a still. In other words, it relies on boiling the liquid obtained after fermentation before condensing it by cooling in another section of the still. This principle of distillation is based on the fact that water boils at 100°C (121°F) while alcohol at 78.3°C (165°F), so heating up the wine (either from molasses or sugarcane juice) in between those will allow water to separate from alcohol. This process can be repeated multiple times to amplify and purify the alcohol content of the liquid. Typically, after a first distillation, the wine which is somewhere between 4 to 10% ABV usually progresses to 25 and 30% ABV. Then, a second distillation will bring it all the way up to 70%. However, as the distillation process concentrates the alcohol through evaporation, some of the non-alcoholic substances rich in aromas are lost each time the process is repeated.

As usual in rum production, there are variations in the way distillation happens, with a variety of stills offering different properties. The two main types of stills:

• The first one is the traditional pot still, which has been in use since the 16th century. The process associated with this type of stills is more time-consuming as each cycle requires the still(s) to be cleaned and cooled before repeating a new distillation.

• During the 19th century, distillation was modernised and streamlined with the introduction of the column still, which allowed continuous distillation by combining several levels across the columns. Given the practicalities of this type of stills, and the associated cost-efficiencies, column stills have become widely used for rum production. One of the other advantages of column stills is that they allow to better control the aroma profile of the rum thanks to the multi-level structure. The lighter fumes, which have less aromas, reach the higher levels, whereas the heavier fumes, with stronger aromas, stay in the lower levels of the column.

Column stills have evolved over the years with: the Creole columns (used in the French Caribbean) that have fewer levels; the Savalle columns that are using a convoluted path to slow down fumes; or the Barbet columns with bell-shaped levels. But one of the biggest innovations is the addition of columns. When a typical column still process uses two columns (one for heating called the analyser, and one for cooling called the rectifier), innovative producers have started to use stills with three or more columns. Multiple columns have the ability to eliminate a specific property of the rum that needs to be rectified in each column. The specific shape and technique used has an influence on the profile of the final distillate, which at that point is typically between 70 and 95% ABV.

Aging

Once again, the beautiful diversity of rum expresses itself fully when talking about aging.

Before talking about “premium“ aged rums, we have to mention that even white rums are in theory “aged” from a couple of weeks up to three years. However, this short aging or resting will most of the time takes place in stainless steel, but can in some cases take place in wooden tanks. The rum resting in wooden tanks will by default gain some golden shade. Moreover, rum coming straight from its distillation process has a sharp and vivid taste due to its youth. So resting it in wooden tanks will soften the outline of this young rum by giving it subtle wooden notes. Moreover, color is to be taken with a grain of salt since rums aged for several years which usually look from light brown to darker shades, can also look white after charcoal-filtering.

Barrel vs cask

As we said earlier, the aging step itself carries so much diversity! Indeed, aging relies on a myriad of features on which different economic contexts, cultures and traditions will express their singularities ending up on defining a wide range of processes. But before getting into these details, back to the basics. A very simplified explanation of aging consists in storing freshly distilled rum in wooden casks from few to several years.

First, let’s consider the time factor. Longer is this storing, the more subtle notes the rum will develop. These notes are the outcome of two things, aromas being earned from the wooden barrel, and the chemical reactions happening inside the rum. Through its aging, the rum will gain a specific shade/color, and due to oxygen, oxidation will take place developing the personality of the rum. Interaction between alcohol and fatty acid from the wood will allow esterification to happen, which provides a lot of aromas. Nevertheless, it does not mean that aging rum for a maximum amount of years is a must reach in order to obtain the best quality and balanced rums. Actually, highly aged rums can be too stringent, sharp, specific and exclusive depending on the aging process. Therefore, there is a difference between age and maturity!

Now we know some hints about the involvement of wood in the aging process, let’s explore another parameter which is the quality of the wood. Indeed, new and used barrels are used to age rum. Virgin barrels being very active will transfer high levels of color, flavor and tannin. At the opposite, used barrels being less active will provide a mellower and less stringent aged rum. These types of barrels offer a lot of options for rum blending but we will develop this aspect later. Moreover, talking about the quality of the wood means different species as well. Up to date, white american oak barrels are still mostly used since american Whiskey must be aged in virgin white american oak to be called Bourbon. By consequence, used white american oak barrels are massively available on the market. However, other essences can obviously be used especially when you are aware that the essence of the wood defines the aromatic profile of an aged rum. Different essences contain variable levels of vanilla, lactones, tannins, hemicellulose, etc. Plus, their roughness, size and number of pores are different, which will impact the personality of the aged rum (oxidation, color, aromas, etc.).

Since we are talking about the wood, let’s now mention the treatment. Barrels can be roasted or charred. This action carries various functions. First, when it comes to used barrels, the charring process will rejuvenate and re-activate them and thus allow some chemical reactions to happen again. Second, by affecting wood’s physical and chemical composition, charring will promote some aromas (spices, vanilla, smoke, caramel) while inhibiting some others. For instance, light charring will provide spices notes while strong charring will caramelize sugars of the wood. Third, burning the inside layer of the wood will generate a carbonized layer which can charcoal filter substances the fresh rum to age (like sulfur), and trap oxygen thereby increasing oxidation reactions. Finally, charring will also participate in rum’s dark color.

The previous features (time, wood quality and treatment) can be combined for various and greater outcomes, however additional layers of optimization are still possible. For instance, the location will tremendously affect the whole aging process whatever the previous features are. Humidity from tropical weather is known to increase aging. Under high humidity, the rum enters further into the oak’s pores meaning higher exchange between the rum and the wood, but meaning higher evaporation losses too. In other words, humidity and heat increase the so-called “angel’s share” (percentage of loss of rum per year). Mastering tropical aging is a delicate expertise. Plus, due to their geographical location, some rums are aged at different altitudes affecting the pressure in the barrel therefore impacting the aging process (chemical reactions, pores penetration, etc.). Few other brands age their rums on a boat, at 42 feet under the Caribbean sea (unmatchable pressure and humidity), or in a chemical reactor (patent), while others slowly spin barrels on themselves. All these processes aim to impact and improve the interaction between the wood and the rum.

Now, taking into account all the previous possibilities, imagine all the aged rum you can create by blending rums with different aromatic profiles and core properties by playing with their proportions. That it is the craft and knowhow of Master blenders. Knowing how to handle aged rum with specific quality in order to get a unique overall profile. For instance you can blend rum from different ages, different distillation methods (pot stills and column stills), different raw material (molasses, virgin sugar cane), different grades (new barrel and used barrel) and so on. Once you found a nice signature the challenge is being able to reproduce this aromatic pattern. From time to time, Master blenders fall onto such an exceptional batch that they bottle it straight from one barrel, the so-called “single cask.”

We have to mention the solera system, which is a very peculiar blending technique and unique way to age rum faster (cf article about the solera system).

Finally, rum can have a double maturation in an additional cask in a same or different location. For example, a rum can be aged for several years in a Bourbon used barrel before being transferred in a Rye used barrel. This practice is called “cask finish” and consists in using a quite “marked” cask to sleek the gustative profile of the aged rum with subtle hints of aromas coming from different liquors. In this regard, casks that previously contained port, Madeira, whiskey, cherry, xeres, cognac, wines (sauternes, bourgognes), calvados and so on can be used for this practice. The rum will only age from a couple of months up to two years in this second cask otherwise new flavors will end up dominating the initial aging process.

Rum making is a fascinating endeavor, and as we saw here, it offers a lot of parameters to play with. This can explain the great variety of styles, profiles and aromas that one can find when exploring the category.
While this is a fairly simplified description of the process, we felt it was important to capture the overall method so we can all better understand what are these parameters that shape the rums we like. In future articles, we plan to cover each process in greater detail.

Like many fine produce, the history of rum is intertwined with colonization. Unlike Scotch or cognac, rum is not rooted specifically in one country or a territory. Although many people agree that the Caribbean Islands are rum’s Mecca, the history of rum is a result of a mixture of influences from all around the world.

It might come as a surprise for some, but sugar cane is not originating from the Caribbean Islands, but from from Asia instead. Sugar cane was discovered there during the First Crusade by pilgrims, from 1096 to 1099; it was already cultivated in New Guinea, Indonesia, the Philippines, and India. Since sugar cane was the only natural source of sugar, it was considered as the ‘white gold’ of that time. As a consequence, it was feeding many covetousness and conspiracies.

Through these Asian territorial conquests, sugar cane has been progressively introduced in the Arab world and in Europe, where it was such a major economic issue during the 14th century. Only then sugar cane was introduced in America and in the Caribbean Islands via the discovery of the new world by Christopher Columbus along with other explorers.

Colonization and the sugar cane trail

From the 16th century onwards, Spanish colonizers planted sugar cane in Haiti, Puerto Rico, Haiti and Cuba. In parallel, the Portuguese brought sugar cane in South America, especially in Brazil which became the first sugar cane producer in the world by 1625. At the same time, while the Spanish were spreading across South America, led by their thirst for wood and gold, they left a lasting sugar cane trail behind them. The 16th century was mired in these intense struggles and wars between French and English colonizers for the control of the remaining parts of the Caribbean Land (Barbados, Jamaica, Martinique, Guadeloupe).

At that time, the spirit made from sugar cane was far from today’s fine liquor, and was therefore almost exclusively used as a relief for slaves and corsairs’ pains and struggles. Rum production was so rough that it was known as “the liquor that turns you mad”.

In 1698, only 207 gallons of rum were imported. However, at the beginning of the 19th century two million gallons were imported each year. The reasons for this dramatic increase were simple: a natural evolution of distillation techniques and the fact that rum became fashionable. By 1690, rum underwent something of an American revolution with the development of distilleries in Boston, Newport and Medford. As a consequence, rum quickly became more popular, and a part of the American life in taverns, during weddings or wakes, when preachers were ordained, etc.

Rum production grew to such extent that it took a primary role in the economy of the colonizing nations. At that time, slavery was the main labor resource for all industries, including rum. Whole cities were built on the profits from slavery: Nantes and Bordeaux in France, Bristol and Liverpool in England, and Newport, Rhode Island in the US. With slavery being progressively abolished over the 19th century, sugar production, and with it rum production, fell. However, this gradually allowed the colonies of Guyana and the Spanish Islands (Cuba and Puerto Rico) to occupy a more important role in the rum scene.

Process refinement

In this context, Cuban rum literally took off thanks to several initiatives stemming a diversification of production styles and experiments with flavors. Thanks to the ‘continuous-still’ process, Cuba produced increasingly higher volumes of lighter rum in the middle of the 19th century. All these innovations created a fertile environment for new brands of Cuban rum. Even though Cuban rum was rising, Jamaican rum was still considered the best in term of quality and flavor.

At that time, science had a greater importance in rum production and innovation. Despite these improvements, rum production and consumption was not as high as during previous centuries. Indeed, during the early 1900s, rum consumption dried up in America, blended Scotch and Irish whiskeys took over the throne in the UK, and French brandy producers asked for importing quotas in their country. In the meantime and although rum consumption dropped, the nationalisation of the Bacardi company, along with 300 other Cuban private enterprises by Fidel Castro in 1960, forced Bacardi to move to Puerto Rico. Fortunately for Bacardi, a distillery had already been established in Puerto Rico in 1937, providing the ground for the company to develop and grow creating a new international center for rum sales.

The big brand era

After two World Wars, and along with the arrival of vodka and a resurgence of whiskey on the global spirit scene, we saw branding become an increasingly important factor. It was in this context that Captain Morgan was created, in 1945. Although big spirit brands emerged at that time, rum was still far from reaching the quality we see nowadays, with our rich, aged, and expertly blended elixirs. This was the result of European brands importing rum from Caribbean Islands in bulk and producing their own blend for the local markets.

Like a phoenix rising from the ashes, the end to the 2nd World War saw a resurgence of interest in rum. Sales boomed again, although only for a short time – the oil crisis of the 1970s brought rum production back at low levels until the 1990s. The turn of the century saw the emergence of a new, more mature era for rum, with a very diversified market.

One of the most precious and unique feature of rum is its amazing diversity, a result of its complex and global history. As rum enthusiasts, Rum Social Club has come to appreciate rum for its diversity, its history… and its incredible flavors.

The drink owes its name to Edward Vernon, Vice Admiral in the Royal Navy, who used to wear a coat of grogram and was nicknamed “the old grog”. He was the one who ordered rum to be diluted with water before being served to naval squadrons in the eighteenth century. At that time, water had to be stored for long periods of time on board of ships, but would develop algae and would usually be served with beer, wine and later rum to make it more appealing. When rum was served straight after the conquest of Jamaica in 1655, sailors started to save the daily ration to drink it all at once (I let you guess why). Therefore, Vice Admiral Vernon decided to serve it premixed with water, in a 4 to 1 water to rum ratio. Later on, lemon juice was added in order to fight scurvy.

A traditional British Royal Navy Grog should therefore include hot water, rum, lemon juice and cinnamon. Various recipes can be found and you should test them to find one to your liking. I would recommend to always balance sourness with some sugar or honey. Different rums can be tried, and many swear by adding a light rum to a demerara rum into the mix. Additional spices can be used like ginger or clove, or you could even use a spiced rum directly.
Below is a Rum Social Club-approved recipe I have tested for you, using the well-known Smith & Cross and an interesting ginger infused rum Spytail:

• 1oz / 30ml Smith & cross

• .5 oz / 15ml spytail

• .33 oz / 10ml lemon juice

• .33 oz / 10ml honey

• 7 oz / 210ml hot water

• Garnish: lemon slice, cinnamon stick, 1 clove.

So give it a try, make your own recipes and share them with our community! Also if you have any other favorite winter drinks, please share them below, and we will be happy to try them out!

We land in the afternoon at Fort de France, the local capital, located roughly in the center of the island. Being French, many things looked familiar, but the landscape with all that jungle looked awesome. We needed to reach our AirBnB located North of the island to get ready for a long day ahead of us. After a short night hearing the “sweet” melody of local frogs we’re heading toward Rhum J.M. distillery.

Arriving at the location, you can only see Rhum J.M. distillery at the last moment. It looks like a magnificent gem in between several hills, making it hard to see, but also quite protected.

We are welcomed by Aurélie who gives us all the historical background, before a self-guided tour around the property. After a couple of hours visiting this amazing distillery (and buying a few bottles following the tasting) we head North toward some incredible black sand beaches.

A nice meal with some local ti-punch later, and we are at a beautiful Banana Museum right next to Sainte-Marie. Beautiful location, and great history around the banana, I totally recommend it! It also happens to be right next to the famous Saint-James distillery, where we obviously had to stop briefly on our way back.

After a great local dinner in a tiny restaurant named “Le Colibri Parfumé”, we have another short night, a quick breakfast and drive toward the Presqu’île de la Caravelle located east of Martinique. It is a beautiful natural park with long stretches of beach.

Because no day should go by without a distillery tour, we decide to aim for Habitation Saint-Etienne (also known as “HSE”). While they do not actually distil rum (they get it from the Le Simon distillery), they are expert in the aging process, and provide dozens of references with multiple “finishes” (Scotch, Sherry, Madeira, Bourbon, etc.). 

On our second-to-last day we are awaited at Habitation Clement for a personal tour. The “Habitation” also serves as a museum for many pieces of art. It is just magnificent, you must visit!

Like every rhum place, a long tasting session and a few bottles purchased later, we decide to hang out on the beach, enjoy various viewpoints and end the day with a beautiful sunset and another flavourful fish-based dinner.

On the last day, we had booked a sailboat to explore the sea and do some snorkeling, to enjoy the beautiful underwater scene. The captain welcomes us with some French “saucisson” that we miss so much since moving to the US, and of course a few “ti-punch” to celebrate after sailing.

My wife and I decide to enjoy some more of the terrific local beaches for our last moments on the island. It’s finally time to pack, but I realised I have 18 rhum bottles, a few “saucisson”, and some more local delights to fit (even if you’re not supposed to bring back this much…)! If we have had more time I would have loved to visit some more iconic distilleries like La Favorite, La Mauny / Trois Rivieres or Depaz, but I guess it will have to wait for another trip to this paradise island!

It finally happened! After a year of canceled events the New York RumFest took place on August 21st 2021 in a safe environment at the Metropolitan Pavillon with required vaccines and masks. No rum congress (a full day of seminar & tasting) this year unfortunately, but a packed afternoon with 5 sessions, 20+ brands, and hundreds of attendees.
Once inside and after a few greetings with some of our favourite rum ambassadors, I quickly headed to the first seminar on “The Next chapter of American Rum”, where Will, Karen and Roberto (respectively from Maggie’s Farm, Montanya Rum & Don Q) were interviewed by Will Hookenga (Rumcast). While there are more than 600 distilleries producing rum in the United States, only a few are actually “rum distilleries” focusing uniquely on this spirit. There are obviously major differences between a distillery like Don Q with their 400 employees and the 9 and 40 employees of Maggie’s Farm and Montanya respectively, there is currently a great wave in the US with those types of craft rum distilleries happening. While everyone agreed that a US GI would not necessarily make sense at this stage, a local region like Puerto Rico can protect its tradition with the one already in place. We learnt about the challenges of Covid for those distilleries, especially at Montanya Rum since Karen had just started to put in place a new custom still from March 2020.

The newcomers!

After that great session I decided to head towards the booths of rum brands I had little to no knowledge about. First on the list was “Copalli”, a single estate rum distillery producing rum from 100% sugarcane juice. All pot and column distillation, which is used in their 42% white which delivered great notes of grass, vanilla, tropical fruits on the nose – very enjoyable. Copalli also provides a barrel-rested and cacao-infused version.
Ron Colon had a line of rums based on a blend built around a column-distilled rum from Cihuatan in San Salvador. It is blended in 3 versions with some unaged pot still from Worthy Park, Hampden and Monymusk, as well as some 3 years old Worthy Park. This same blend is provided at 41% and 55.5% ABV, with a third expression that is coffee-infused for 48hrs. I liked the 111 proof version the best as it provided more kick on the palate. While not groundbreaking this was interesting enough to try it again in the future.
On a similar trend of blending with Jamaican rum, Ten to One proposed a “white” and a “dark” rum. The white was a blend of Dominican Republic rum and Jamaican high ester pot still. It provided a nice balance of pineapple funk jumping at you with a round and fruity taste. I’d love to try this one in a daiquiri despite its low ABV (only 40%). Their aged rum is a blend of 8 year Barbados, Dominican column still, high ester Jamaican pot still and Trinidadian rum. This one lacked a bit of complexity in my opinion, but might be a great option in cocktails or for those looking for something more gentle for their palate.
Then I headed to my favorite producers to try some of the latest release I had not had a chance to try before: Worthy Park Madeira finish – I loved that one; Worthy Park Port finish; Holmes Cay Guyana (the Port Mourant and Uitvlugt); the new Plantation Australia; and some new expressions from the man behind “the Funk” with his Exodus and “Proof & Wood” lineup.

The exclusives!

I had the chance to try the historic release of the first distillery’s official release of Long Pond (owned by National Rums of Jamaica – NRJ) with the ITP 15. A 100% pot still (John Dore), this 15-year old rum is very round with it’s 45.7% ABV. I found a really nice balance of Jamaican funk, tropical fruits and spices.
At the Plantation booth it was possible for a few of us to try the new Stave rums – a brand that Plantation revived in Barbados with the first 2 releases “Beach Vat N°1” and “Bond N°8”. Plantation also had a session where everyone had the opportunity to try the result of various stills at the West Indies Rum Distillery (WIRD) including the Vulcan still. I must say that each of the distillate had specific flavors pushing the rum diversity up another notch.
Last but not least, the final session of the day was an auction organized to support a legendary bar in London named “Trailer happiness”. Several producers had provided some exclusive rums and I had the chance to outbid everybody for a not-for-release bottle of Hampden LROK 2010 10 years at 63.3%.

Thank you!

Big congratulations to Federico and the team at RumLab for organizing this New York RumFest 2021 in difficult conditions. It felt great to reconnect in person with the people of the rum community! I can’t wait for the next episode of the RumFest, hoping the “Rum Congress” day will be back!