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12 Most Romantic Rums,Angel’s Share,

Rum News and More!

Got Rum? Magazinewww.rumshop.net

12 Most Romantic Rums,Angel’s Share,

Rum News and More!

RumUNIVERSITY

THE July 2003July 2003

IRF 2003IRF 2003

2 • Got Rum?

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

CONTENTS

Rum In The Media

Rum In The Media ........................ 2From The Editor ............................. 3Guest Opinion ................................ 4-5Intn’l Rum Festival 2003 .......... 6Angel’s Share ................................. 7The Spirit of Cooking ................. 8-9Rum Market..................................... 10-12

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Sea Wynde on TV

The World Directoryof the Alcoholic Beverage Industry

Go to:www.internationalbeveragenetwork.com

New York, N.Y., June 17, 2003 - Great SpiritsCompany, importer and marketer of premiumalcoholic beverages, has garnered placementfor all its brands, including Boru Vodka, CelticCrossing Liqueur®, Knappogue Castle® IrishSingle Malt Whiskey and Sea Wynde® Rum,on the set of Oxygen Networks’ new reality gameshow, "Can You Tell".

Starring comedian Tony Rock, "Can You Tell" isset against a colorful bar scene that showcasesGreat Spirits’ brands. Featuring today’s hottestnew comedians, the show entertains as contes-tants are hilariously interrogated about a facetof their private life. Launched June 16 by Oxy-gen, the fastest growing network on cable, theseries will air for ten weeks, each episode air-ing three times a day.

www.greatspirits.com

Bacardi Going Public?

According to reports, Bacardi Ltd. is in talks withinvestment banks Morgan Stanley, Credit SuisseFirst Boston and Merrill Lynch & Co. regardinga potential Initial Public Offering of stock. Theestimated value of the company is US $7.9 bil-lion dollars. www.bacardi.com

Inner Circle Rum gets two Gold Medals!

2003 - Monde Selection has awarded InnerCircle Rum two gold medals at this year'stastings. Monde Selection is an independent,Belgium based institute that judges food andbeverage on only one criteria - taste. Only thevery best products are awarded the Gold Medal.Visit www.monde-selection.com andwww.innercirclerum.com for more information.

Stuart Gilbert, Founder/Managing DirectorEmail: stuatg@innercirclerum.com

Got Rum? • 3

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

From the EditorThe Rum University

Over the years we haveheard the cries for helpfrom consumers, retailers,wholesalers, importers andproducers alike, all eagerlylooking for a way to eitherincrease their knowledgeabout rum or to increaserum awareness in the mar-ket.

As part of our mission to answer this call, fouryears ago my wife Margaret and I establishedRum Runner Press, Inc. as an avenue for us topublish our rum books. Our mission to educatethe market and the industry, however, did notstop there: three years ago we started publish-ing our free monthly magazine "Got Rum?".Today, despite the fact that "Got Rum?" has ahealthy circulation of around 30,000 readersaround the world, our mission continues...

It gives me great pleasure to announce to youour latest and greatest step towards a well-edu-cated rum world: The Rum University! This on-line educational institution will allow us to reachour goal faster and more efficiently than wedreamed possible. As part of the launch of TheRum University, our first 12-lesson course is nowavailable to all those wishing to enroll. Thecourse is called: Rum Appreciation in the 21stCentury. Lesson I is available for download rightnow, Lesson II will be available in August andso on until Lesson XII in June of 2004.

I would also like to thank the many companieswho were able to take advantage of the oppor-tunity to sponsor a lesson. Their support sendsa strong message to the entire industry, a mes-sage of concern, service and solidarity.

Here are the Lessons and their sponsors:

Lesson I - Origin of Rum: A Brief HistorySponsored by "Got Rum?" Magazine

Lesson II - Exploring the Foundation of all Rum:White Rums. Sponsored by Brinley Rum

Lesson III - A Matter of Proof: A Volatile Sub-ject. Sponsored by West Indies Spirits

Lesson IV - Distillation Methods Part I: Pot StillRums. Sponsored by Prichards Distillery

Lesson V - Distillation Methods Part II: ColumnStill Rums. Sponsored by Bacardi

Lesson VI - French Rhums: Agricultural vs. In-dustrial Methods. Sponsored by Goslings

Lesson VII - Black, Dark and Spiced Rums: ATaste For Every Palate. Sponsored by TheNepal Distilleries

Lesson VIII - Premium Rums Part I: From theEarly Years to Maturity. Sponsored by Appleton

Lesson IX - Premium Rums Part II: SeparatingMen from Boys. Sponsored by Varela Hermanos

Lesson X - Beyond Premium. Sponsored byIndustrias Licoreras de Guatemala

Lesson XI - The Perfect Rum Bar: Putting It AllTogether. Sponsored by Bar Media

Lesson XII - From Humble Origins to Works ofArt: Closing Remarks. Sponsored by Rum Run-ner Press, Inc.

Please visit www.RumUniversity.com for ad-ditional information and to download Lesson I.As always, I look forward to hearing yourthoughts, ideas and reactions.

Luis Ayala <luis@rumshop.net>Publisher

4 • Got Rum?

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

SIZZLE IN THE CARIBBEAN - THE 12 MOST ROMANTIC RUMSby Robert Plotkin

It pleases us immensely to bring you Robert Plotkin'swriting on the subject of rum. Mr. Plotkin is a veri-table walking encyclopedia on all matters related tothe adult beverage and one of the most loyal friendsRum could ask for. We hope our good fortune con-tinues to shine on us so we may continue sharinghis thoughts and words with you.

Not everyone can jaunt off to the Caribbean, but sip-ping a fine old rum may be the next best thing. Thereis a cachet surrounding añejo rum. They are madein exotic places, and imbued with rich aromas andcaptivating flavors. And that’s exactly how theyshould be marketed as romantic adventures in aglass.

Sipping añejo rums has clicked in a big way andthey are poised to be the next megatrend in the bev-erage business. Smooth and luxurious, aged rumshave more in common with a cognac or sherry thanthey do with their unaged counterparts. They areelegant, sophisticated spirits best appreciated in abrandy snifter. Connoisseur consumerism has defi-nitely found a new preoccupation.

One marketing advantage aged rum enjoy over otherspirits, such as brandy or single malt scotch, is thatit is relatively inexpensive. Appleton Estate Extra,which is aged in wood for twelve years, wholesalesfor about $20 per 750ml. Compared to most twelve-year-old spirits, that’s a considerable bargain.

So, are you looking for a romance? For those whoraised their hand, here is our list of the 12 most ro-mantic rums the Caribbean has to offer.

ANGOSTURA 1824 LIMITED RESERVE RUM ‹ In-troduced in 1999, Angostura 1824 Limited ReserveRum is a luxurious, top-shelf añejo. The rums usedin the blend are taken from select casks of mature,continuous distilled rums aged for a minimum of 12years in charred American oak bourbon barrels. Therums are skillfully hand-blended in small batchesand then recasked. When the rum has reached itsoptimum maturity, it is then hand-drawn, filtered andhand-bottled.

APPLETON ESTATE ‹ Appleton Estate in Jamaicais the fifth largest producer of rum in the world.Appleton Estate Extra Rum is a blend of pot still andcontinuous still rums that are aged in American whiteoak barrels up to 18 years. The youngest rum in theblend is 12-years old. After blending, Appleton Es-tate Extra is rested in large oak vats to allow theblend to "marry" into one, well-defined expression.This is a lot of rum for the money, one of the bestbuys in the category.

BACARDI 8 RESERVA SUPERIOR ‹ Once reservedsolely for the Bacardi family’s private consumption,Bacardi 8 Reserva Superior is a classic añejo rum.Crafted using the original recipe and aging processcreated by Don Facundo Bacardi in 1862, Bacardi 8is a blend of continuous-distilled and pot-distilledrums. The rums are filtered through charcoal andaged a minimum of eight years in hand-selected,charred American white oak barrels. Bacardi 8Reserva Superior is a luxurious rum, one to be sa-vored neat in an unhurried moment.

CRUZAN ESTATE SINGLE-BARREL RUM ‹ Intro-duced in 1997, Cruzan Single Barrel Estate Rum isa handcrafted, limited production rum made from ablend of triple-distilled rums produced in Cruzan’sfive-column continuous still. The constituent rumsare aged between five and twelve years in 55-gal-lon, charred American oak bourbon barrels. Afterblending, the rum is placed in a new American whiteoak cask for secondary aging, the inside of whichhas been heavily charred. This allows the elementsof the blend to "marry" together and further mature.Cruzan Estate Single-Barrel Rum is impressivelysimilar in character to a light cognac, with rum notesin the bouquet and a pronounced brandy finish.

DOORLEY’S X.O. BARBADIAN RUM ‹ This supe-rior spirit is crafted in Barbados by R. L. Seale &Company. The rum is a blend of barrel-aged spiritsthat undergo a second maturation in Spanish oakOloroso sherry casks. This special aging processmakes Doorly’s X.O. a rare treat. The sherry influ-ence can be perceived in the bouquet, texture, pal-ate and finish of this exceptional rum. R. L. Seale &

Got Rum? • 5

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

Company also produces an award winning, super-premium spiced rum named Foursquare SpicedRum and superpremium R. L. Seale’s, a marvel-ous, 10-year old blended Bajan rum.

GOSLING’S BLACK SEAL RUM ‹The oldest sur-viving business in Bermuda, Gosling Brothers hasbeen making famed Black Seal Rum since 1860.For over 50 years the well-aged, extremely dark rumwas sold only by draught, with local patrons bring-ing in their own bottles to be filled. To this day,Gosling’s Black Seal Rum is created according tothe original family recipe from a premium blend ofthree-year old rums. It is understandable why thebrand is the best selling spirit in Bermuda.

KANICHE RUM ‹ Kaniche rums were first distilledin the 17th century on the French islands ofMartinique and Guadeloupe. They are made fromfreshly harvested, pure sugar cane juice, not mo-lasses, and distilled in copper alembic stills. KanicheGuadeloupe Rum is a sterling amber rum aged 10-years in oak barrels. It is extremely aromatic andflavorful. A blend of old rums, Kaniche MartiniqueRum is aged 12-years in small cognac casks. It ishighly aromatic and has remarkable finesse andcomplexity.

MOUNT GAY EXTRA OLD RUM ‹ Three years de-velopment, Mount Gay Extra Old Rum is a blendcomprised of some of the oldest and most prizedrums in the Mount Gay reserves. The mature potstill and continuous still rums selected for the blendrange between 12 and 17 years in maturity. ExtraOld is remarkably light and delicate, not unlike thebody of an aged alembic brandy. Extra Old is in everysense a luxurious rum and not surprisingly it hasgarnered numerous awards at international compe-titions.

PYRAT XO RESERVE RUM ‹ Introduced in 1998,Pyrat XO Reserve is made from a blend of nine,well aged alembic rums. These barrel-aged spiritswere obtained from seven distillers throughout theCaribbean, then further matured in custom, 55-gal-lon French oak barrels according to the Solera ag-ing system. The nine rums in the blend have a rangein age from 8 to 40 years. Pyrat XO Reserve is amarvelous treat from start to finish. PYRAT CASK23 RUM is crafted from the same blend of nine,barrel-aged alembic rums as the XO Reserve, al-

though the rums are used in different proportions.The rums are Solera aged and range in age from 8to 40 years. This luxurious, thoroughly engaging rumis brimming with high-ester character and taste. Onlythree thousand hand-blown, cork-finished bottles(750ml) are produced each year at a price tag of$250.

RHUM BARBANCOURT ESTATE RÉSERVE DUDOMAINE ‹ This exceptional Haitian rhum was oncethe private reserve of the Barbancourt distillery, con-sumed during special functions held at the estate.Rhum Barbancourt Estate Réserve du Domaine isdistilled from fresh cane juice and fermented for 3days. The rhum is double distilled, first in a single-column still and then in a copper alembic still. It isthen aged a minimum of 15 years in large, Frenchoak vats. The extended aging has a profound affecton the rhum. It has tremendous complexity and acharacter full of charm and sophistication.

SAINT JAMES HORS D’AGE RHUM ‹ The top-of-the-line Saint James Hors d’Age is a skillfully craftedblend of barrel-aged agricole rhums aged a mini-mum of 6 years. The various rhums are aged in 200-liter Limousin oak casks in Saint James expansivewarehouses. Considering how rapidly spirits age inthe tropical Martinique climate, it is an extremely wellaged spirit. The Saint James Hors D’Age is a mag-nificent rhum, certainly in the upper echelons of thecategory. It richly deserves the numerous awardsand medals it has accrued.

SEA WYNDE BRITISH ROYAL NAVY RUM ‹ Intro-duced in 2000, Sea Wynde is an ultra-premium rummade in the traditional British naval style. It is craftedfrom a blend of five, molasses-based, pure pot stillrums from Jamaica and Guyana. The rums wereaged in oak casks and range in age from five toeleven years old. Sea Wynde is crammed full of char-acter and brimming at the seams with delicious fla-vors and aromas. It’s another masterstroke fromspirits expert Jim Murray and company.

ROBERT PLOTKIN is the president of the NationalBar & Restaurant Association and author of numer-ous books including Caribe Rum ‹ The Original Guideto Caribbean Rum and Drinks. He can be reachedat Barmedia, 1-800-421-7179, or e-mail him atbarinfo@barmedia.com.

6 • Got Rum?

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

International Rum Festival 2003Frequently Asked Questions:

Q: What is the International Rum Festival?A: It is the longest-running, largest rum-only festi-val in the world! The festival roots go back to Bar-bados, the birthplace of rum. The first event tookplace back in 1990! It has grown from being a Car-ibbean-centric festival to being a true internationalevent, where rums from all continents are taste-testedby expert judges. In addition to the tasting competi-tion, the International Rum Festival is also comprisedof Public Sessions where members of the generalpublic can sample some of the same rums tasted bythe judges. The public sessions also serve as a greatopportunity for companies to showcase their prod-ucts to the many potential importers and distributorsattending the show. As an added bonus, exhibitorsmay also SELL their rum to the public during themany open sessions. That's right: the Newfound-land Liquor Corporation will have a "Rum Shop" onthe exhibit floor where anyone will be able to buyrum. If you are interested in selling your rums, youMUST complete and fax a Product Information FormASAP!

Q: Do the rums entered into the Festival needto be approved for sale in Canada? A: No! Sincethe event is coordinated hand-in-hand with the New-foundland Liquor Corporation (the organization incharge of importing, distributing and retailing rumsin Newfoundland), special arrangements have beenmade to allow those rums not yet approved for im-portation into Canada to be entered. This allows allthe Liquor Corporations present to get a first-handimpression of potential additions to their productlines.

Q: Who can enter rums into the Festival? A:Distillers, Importers, Distributors and Retailers canall enter rums into the competition. Companies wish-ing to send their representatives can also rent an ex-hibit space for their booth, details can be obtainedby downloading the Registration Form.

Q: Why is the event being held in St. John's,Newfoundland? A: Newfoundlanders are the high-est per capita rum consumers in North America! Asa direct result of last year's International Rum Festi-val, 15 new rum brands were listed by the liquor cor-porations of Newfoundland, Nova Scotia and NewBrunswick. Do you want your rum brand to be thenext one listed by them? Visit www.rumshop.net toview pictures from last year's event.

Q: What is the deadline to register for theInternational Rum Festival? A: To guarantee theprocessing of all paperwork needed, your Registra-tion Form and Product Information Forms must bereceived by Mr. Tim Forsythe by July 1st, 2003.Registrations received after July 1st are not guaran-teed to be processed and may be subject to late fees.

Q: Where should the rums be sent to? A:Send all rums to:

International Rum Festivalc/o The Newfoundland Liquor Corporation80 Kenmount RoadSt. John's, Newfoundland, Canada A1B 3V1Tel (709) 724-1100

Please vsit www.RumFest.com to download allthe forms and for additional information.

Got Rum? • 7

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

The Angel’s Share: White RumsRon Baraima Black - Mexico

Appleton Estate 21 Years Old - Jamaica

La Belle Creole Cacao Creole - St. Lucia

Want to have your rums reviewed? Write to info@rumshop.net for details.

La Belle Creole - Cacao Cre-ole (50-Proof). The word "ca-cao" is the name of a tree, whichproduces large pods (up to 10inches long). Each pod containsup to 40 seeds that are com-monly referred to as "cacaobeans." These beans are thenfermented, dried in the sun,roasted and ground to obtain aliquid referred to as "chocolate li-quor." St. Lucia Distillers hascombined the essence of this

Ron Baraima Black (76-Proof). Despite the product'sname, this is a White rumwhose nomenclature comes tolife through the creative and el-egant presentation.

The initial aroma is fresh andsweet with vanilla murmurs. Asecond nosing reveals lighttraces of oak. Once in the pal-

(Note “Proof” here is Alcohol Percentage by Volume x 2)

Appleton Estate 21 Years Old(86-Proof). Jamaican rumshave gained a reputationaround the world for being rich,robust and full-flavored spirits.

A 21-year-old product byAppleton Estate could only im-prove on this stereotype by tak-ing each one of these charac-teristics to its ultimate level. Thecolor is rich, seductive and sug-gestive of wholesomeness.

ate, it opens warm yet veryclean and slightly sweet. Thesugary finish is prolonged andends with a touch of bitterness.Produced in Venezuela for theMexican market, this rum isclean enough to be consumedon the rocks, or with plain wa-ter, but its true spirit shinesthrough at its best when mixedin sweeter cocktails.

chocolate liquor with a clean rumbase along with a moderateamount of sweeteners toachieve a great tasting choco-late-flavored rum liquor. Thearoma is predominantly that ofroasted cacao beans riding awave of caramel. The flavor isdeep and the alcohol strengthlow, making this a good candi-date for sipping or for toppingyour favorite dessert.

The aroma is an orchestra hallwhere fruitiness and oakinessfight each other for the spot-light. The taste is so deep andrich that it is almost enigmatic.The aftertaste of raw sugar-cane and oak alone is worththe cost of admission.

The production of this rum waslimited to 12,000 bottles in2002.

www.appletonrum.com

8 • Got Rum?

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

The Spirit of Cooking - by Margaret AyalaMaple-Rum Baked Beans

2 C. Dried Navy Beans2 Tbsp Sesame Oil, dark1 sm Onion, peeled1 C. Maple Syrup (pure)¼ C. Dark Rum2 tsp Salt1 tsp Dry Mustard

Soak beans in water to cover 8 hrs or overnight.Preheat oven to 300 degrees F. Drain beans, rinse and add to a heavy kettle with 6 cups of freshwater. Bring to a boil; lower heat and simmer for 10 minutes. Drain beans, reserving cookingwater. Place beans in bean pot or ovenproof casserole; mix with sesame oil. Place onion in centerof pot. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 cup of the reserved beanliquid. Pour mixture over beans. Add just enough bean liquid to cover beans. Cover pot; bake for2 hours. Add remaining bean liquid. Stir well; bake until beans are soft and liquid is nearly ab-sorbed, 1 1/2 - 2 hrs more. Add water as needed. Uncover casserole during the last 30 minutes ofbaking. Serve hot. Makes 8 side dish servings (or 6 as a main dish).

Helpful Hints:To prepare beans in a slow cooker, simmer soaked beans in 6 C water in saucepan until beansare tender, 40 - 60 min. Drain, reserving cooking liquid. Add beans to slow cooker with 1/2 Creserved bean cooking liquid, chopped onion and remaining ingredients. Cook on high 5 - 6 hrs,or low 10 to 12 hrs. Try soaking beans using the quick soak method. Cover beans with 6 C waterin a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr. Drain;proceed with recipe.

Lime and Rum Fish with King Prawns

1 Fish steak3 Tiger prawns, shelled and de veined4 oz. Lime Juice1 Long Red Chilli1 Tbsp. Cracked Pepper Corns½ Bottle White Rum1 Ring Pineapple1 Sweet Potato

Cook the potates in coconut milk, drain and pu-ree. Marinade the fish steak (you can use shark,

Got Rum? • 9

Copyright 2003 Rum Runner Press, Inc. All Rights Reserved

tuna steak or similar) in the lime juice, peppercorns and chilli. Heat the griddle pan on high heatand place the fish on one half and the pineapple on the other half. Turn each once marked/cookedon one side. Towards the end of cooking the fish, heat a large frying pan with a dash of oil. Placethe prawns into the frying pan together with the marinade juices and chilli, add a generous splashof Rum and cook for 1 minute on a fierce heat. To serve, place the pureed potato in the center ofthe plate. Lay the fish on top with the chargrilled pineapple. Pour the prawns and liquor on top.Garnish with half lime slices.

Apricot Rum Cake

1 Pkg Yellow Cake Mix4 Lrg Eggs¾ C. Oil¾ C. Apricot Nectar

GLAZE:½ C. Butter2/3 C. Sugar1/3 C. Dark Rum

Combine cake mix, eggs, oil and apricot nectarand beat with mixer 10 minutes. Pour into lightlygreased and floured tube pan and bake for 50minutes at 325 F. Combine butter, sugar and rumin saucepan and bring to a boil. Stick cake withlong pronged fork; slowly pour glaze over topand sides. May be frozen.

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