Ed Hamilton

I appreciate Charles Tobias' interest in this forum. A few years ago, representatives of the company that make Pusser's Rum described this still to me as the last operating wooden column still. I have not seen this still, hopefully in the coming months I will have the opportunity to see this still. From a historical perspective, the pot still preceded the development of the column still. The earliest pot stills were heated by direct firing from a wood fire. Later, column stills were heated by steam injection at the bottom of the still. More modern pot stills are heated from an external steam source. Without seeing the inside of this wooden still it is impossible to determine whether this still is heated by steam injection or whether there is a heating coil used to heat the wash. In a column still, the wash is allowed to cascade down over the plates inside the column. As the steam rises it heats the wash and strips the alcohol from the wash before it is collected from the top of the still. Without seeing more of this still, it is impossible to tell the configuration but the gooseneck in this photo does resemble that of a pot still while the vertical wooden staves more closely resemble a column still. And while I'm on the subject, it should be noted that a single column still with only one product stream is similar in distillation characteristics to a pot still with the advantages of greater production and consistency during the distillation batch. I would like to thank Charles Tobias for addressing this controversary. In the process of the research for my first book, Charles Tobias was generous in helping me locate more research material. I have been, however, unable to determine where the rum from the British Virgin Islands used in the blend was distilled. Representatives of Jim Beam Brands, the company that owned the Pusser's brand in 1995, told me that the British Virgin Islands component was from old stocks. It is noteworthy that Charles Tobias has worked tirelessly to preserve the tradition of Pusser's Rum and he is correct that the original purser's rum served sailors on board Royal Navy Ships since the early 1600s is the most historically documented blend in the history of this noble spirit. And despite claims from other rum companies, the Blue Label Pusser's Rum is probably closest to the taste of that rum served to sailors for centuries. In 1979, Charles Tobias secured the future of Pusser's Rum when he organized a sustainable contribution to the Royal Navy's retirement fund in exchange for the right to use the name by which this rum was known until the daily tot was discontinued in the early 1970s.

I will tell you with confidence that Plantation Barbados rum is made from molasses and not sugar cane juice, though molasses is made from sugar cane juice.

This post has been moved from the agricole vs industrial thread. My wife and I toured the Clarke's Court Rum factory while in Grenada. Not a lot to see but we did sample all of their rums. What we both like the most was there rum punch. Straight out of the bottle with some ice it's a real butt kicker but sooooooo good. Much smoother than say Jack Iron. If you drink a glass of Jack Iron you'll never have to prove your valor in any other way with me.....lol. Needless to say we purchased a bottle and just recently finished it off. Next January we will be passing through Grenada again and this time will pick up up several bottles. Been trying ever since last January to find a place to buy it here in the states but so far to no avail..... ← Rum Punch bottled in the islands is very different from those bottled concoctions you'll find on the shelves in most of the rest of the world. Made with fresh fruit, as opposed to fruit flavorings, rum punch in the islands lacks the shelf life which is part of the reason that is so hard to find these punches outside the islands. A few years ago, Cockspur exported another wonderful rum punch from Barbados but supplies were cut off after the problems of a short shelf life caused quality control problems. Since these rum punches typically contain only about 25% alcohol, and fresh fruit is not stable under those conditions, it is very difficlut to control the time it takes to ship, warehouse, sell and deliver these alcoholic confections. I recently got word that Cockspur Rum Punch is coming back to the states, so keep your eyes open.

Actually, it is the sugar that the yeast consumes to make alcohol and carbon dioxide.

Can we please not call them (us ) bar chefs. ← I began using the term 'bar chefs' after spending four days with a number of cocktail-concocting persons who felt the term 'bartender' doesn't describe their contribution to mixing alcoholic beverages. This is also the term used in Tony Abu Ganim's Fine Living television program titled Raising the Bar, America's Best Bar Chefs. Tony used the term because he felt stongly that those people who mix the best drinks are much more than bartenders: a term that would describe anyone capable of pulling a beer tap. None of us would call a MacDonald's line cook a chef, but if you prefer another term, please share it with us.

The reason I asked if the proposal was solicited is because most new small spirits companies, and companies in general, can't afford to do much, even if it is at half the going rate. Especially in the early years of a new product life, until there is enough distribution to justify spending money on advertising, it is extremely difficult to find enough money to spend on anything except press coverage which helps build interest and distribution. As someone who has witnessed numerous startups, I've seen several companies spend too much on publicity before there is adequate distribution to support such expenditures. In the US, as in other markets, distributors don't want to spend their money on new products until there is a market demand. On the other hand, the press doesn't want to write about something that isn't available to their audience. Companies like Moet Hennessey, who are introducing their new 10 Cane Rum, are spending millions to build interest and distribution, a luxury that most private companies don't have. Moet Hennessey also has the luxury of an established distribution network, which allows them to literally force distributors to sell at least some of their new product. This balancing act between distribution, market demand, and publicity is the reason there are so few rums available in many parts of the world. And we haven't even begun to address the problems of customs and archaic alcohol laws.

The reason I asked if the proposal was solicited is because most new small spirits companies, and companies in general, can't afford to do much, even if it is at half the going rate. Especially in the early years of a new product life, until there is enough distribution to justify spending money on advertising, it is extremely difficult to find enough money to spend on anything except press coverage which helps build interest and distribution. As someone who has witnessed numerous startups, I've seen several companies spend too much on publicity before there is adequate distribution to support such expenditures. In the US, as in other markets, distributors don't want to spend their money on new products until there is a market demand. On the other hand, the press doesn't want to write about something that isn't available to their audience.

The Pegu Club is only the latest in the new generation of connoisseur's cocktail bars. I was fortunate enough to be in Seattle last weekend and there is a huge interest in raising the bar and elevating the cocktail experience with better trained bar chefs. And I'm confident that this trend will continue to grow around the world as consumers are drinking less, but better, spirits and cocktails.

The only El Dorado I am familiar with is distilled in Guyana and bottled there, though it may also be bottled elsewhere, probably UK. If it is bottled in the netherlands under that name, I would be surprised.

Was your friend's proposal solicited by the importer, or just presented in hopes of finding a client?

That explains it. I knew something was getting massaged, I just wasn't sure what.

This reminds me of one of my favorite toasts, "Keep the wind behind you, and your glass half full." The logic behind this is that with the wind behind you, a boat moves nicely and comfortably. And if you your glass is half full, you have less chance of spilling some of my favorite spirit.

When this rum was launched I got a lot of press hype, but no follow up. Is this rum still available in the UK, and is it selling? The picture of the hydraulic press on their website wasn't big enough to press enough sugar cane to yield enough juice to make enough rum to fill enough bottles to export.

There is nothing that says a 21 year old rum will be better than a 5 year old rum. Older can be better, but occasionally you'll find a rum that is past its maturity. There is also no rule when it comes to how to dilute the aged spirit. Some distillers dilute their rum with water, others top off their barrels each year with water so by the time they are ready to bottle the rum, the barrel is close to bottle strength. I don't know of any distiller that uses young rum, that would be a big mistake. You can see a list of some of my favorites on the Ministry of Rum link to favorites.

Dried fruit is an option which may or may not cause the liquid to become cloudy. A few years ago I was sent a sample of something that was going to be marketed to spice rum at home, but the dried fruit didn't do nearly as well as fresh fruit. As for Zacapa, if they add anything, they won't admit it.

Before you could distill it you'd have to ferment it. Grenadine is a sweet syrup that has little resemblance to pomegranate. The pomegranite molasses you've discovered is probably more like a heavy syrup. In cane molasses, most of the sugar has been removed.

Customs in Miami International Airport has historically been pretty good to rum drinkers, but don't push your luck. I've been told, by Customs officers at MIA, that you aren't allowed to bring Cuban rum into the US. If you're returning to the US from the BVIs they typically ask where you came from and not the origin of the rum you are carrying with you. If you tell Customs that you've got Cuban rum with you, expect to loose it.

I purchased a bottle of English Habour while visiting Antigua. It's reported to be 21 years old but to be honest it didn't taste like it. It does have a cognac like taste that some folks prefer.......but not me. Very pale in colour also. Admiral Rodney from St. Lucia is another story. Said to be 15 years old I found it to be much more enjoyable to drink neat. ← The English Harbour rum mentioned in Nick Passmore's article is their 5 year old. The 21 year old is a very limited production and has been diluted for bottling from the cask strength of about 70% alcohol. The Admiral Rodney has changed quite a bit from their original blend and for my taste is much better than it used to be. St Lucia is also bottling a blend they call Chariman's Reserve, which to my taste is much better than their previously bottled Admiral Rodney which was a little past its peak of maturity.

I second that suggestion. All of the bartenders are very knowledgable and personally chosen by Audrey Saunders, who is very highly regarded in the industry. (You aren't chosen to run the beverage program at Bemelmans Bar, at the Carlyle Hotel unless you're one of the best in the country!) Everyone at Pegu shares her passion for you to have the best experience possible. But even with so much talent behind the bar, and the kitchen, the customer is the most important person at the Pegu.

Ginger is another spice which, when you judicously, can add a nice component to the flavor of spiced rum. Most, but not all, flavored rums contain sugar, sugar cane syrup or other sweeteners. Among the rums that aren't sweetened is Foursquare Spiced Rum. Fruit such as lime, orange and coconut are also common. Banana can be good but they turn brown in a short time and detract from the presentation if you are using a clear bottle. You might consider letting the fruit soak in anohter bottle for a few weeks, straining the fruit out of the rum and then adding the fruit-infused rum.

If you've got some time take a look at K&L, they have a couple of locations and will ship, as will several other of the above mentioned stores. Beltramo's has also been very helpful to me. Depending on which state you want to ship to, Sam's Wine and Spirits' in Chicago is hard to beat for variety. For any of the online catalog stores, if you don't see something you want contact one of their spirits specialist, chances are they have updated their online inventory. All of these stores are working hard to maintain inventories on the shelves and in the back for online sales. It's always worth calling or sending an email. It has certainly worked for me.

In as much as the bag is a huge marketing opportunity, I would suggest doing as much as you can. If consumers don't want to read all of it, they don't have to. But a good story is as important as the product, at least the first time the consumer picks up your product. Words like hand-crafted, wood-fired, etc add a lot to the product. Don't be afraid to tell a well-worded story, consumers want it. Font, color, type size and formatting as equally important to make the presentation appealing to the eye. And don't forget to add a website, if you have one, where you can add more accolades about your product and additional information about other products that you will be selling in the future.

I'd check with D&M in the city, also John Walker in the financial district. I don't have their phone number off hand but you should be able to find them on the net.

Thanks for the heads up slkinsey. I can't wait to see the space and meet some friends at the Pegu Club, I love the martini set up so much I might even have one just so I can enjoy it cold to the bottom of the drink.

I just found an article on gomme syrup and sugar cane syrup lacks any thickening agent, but you are getting sugar cane syrup in the UK bottled under the LaMauny label. edited after I read about gomme syrup