From the world’s largest rum producer, Tanduay Silver Asian Rum presents an outstanding premium cane spirit with a hint of straw color from time spent maturing in oak barrels.
Since 1854, Tanduay has been striving to perfect their methods for producing consistent, quality cane spirits for markets around the world.
Award-Winning Tanduay Silver Asian Rum
Crafted from premium heritage sugarcane varietals, the volcanic soil and tropical climate of the Philippines offer ideal conditions for growing cane and aging rum.
This well balanced blend of rums have been aged up to five years before most of the color has been filtered out.
Tanduay Silver Asian Rum Tasting Notes
Aromas of cane and subtle peppermint are accented by a creamy butter note before a neutral mineral quality leading to a very subtle whiff of coconut husk. On the palate, a honeyed soft coconut opening leads to buttery wood, with a nice long warm, dry peppery finish.
Tanduay Silver Asian Rum makes a smooth and crisp base for premium cocktails, an upscale alternative to other affordable clear rums.
With all eyes on the beautiful seaside city of Rio de Janeiro as Brazil hosts the 2016 Summer Olympic Games, it’s a fitting time to focus on the exotic style of sugar cane spirits from Yaguara Cachaça.
With the U.S. launch of their flagship organic blended expression now underway, the Yaguara Cachaça team is proud to showcase the Spirit of Brazil in time for summer sipping.
Yaguara Blended Cachaça from Brazil is distilled from organic sugar cane in traditional alambique copper stills and blended for perfect balance.
Even with its long history of more than five centuries, cachaça (ka-SHAH-sa) is a contemporary spirit. It’s synonymous with Brazil’s fashionable lifestyle and national cocktail. This summer’s hottest drink is the caipirinha.
Yaguara Blended Cachaça
Distilled from fresh sugar cane juice in traditional alambique copper stills, Yaguara uses a sustainable process and a century-old family recipe. Each batch is supervised and certified by Yaguara’s master blender, Erwin Weimann, one of Brazil’s leading experts in the field of Cachaça.
“We have a rich flora in Brazil and cachaça’s production can only gain from all the possibilities of being aged in woods that no other country has,” explains Weimann. “We’re very happy to share this Brazilian biodiversity with the world.”
Yaguara Cachaça recently received a double gold medal from the San Francisco World Spirits Competition. Additionally, Yaguara received a score of 92 points at the Ultimate Spirits Challenge, the highest ever awarded for a white cachaça.
A stunning bottle design by leading U.K.-based glass artist Brian Clarke reflects the quality of the product, bottled at 41.5 percent (83 proof). The cost of a 750ml bottle is $32.
Yaguara Blended Cachaça is distributed by Union Beer/Blueprint Spirits in New York, New Jersey, Connecticut, Rhode Island, Massachusetts and Florida. It’s available online from Astor Wines.
Yaguara Cachaça Cocktails
The Spirit of Brazil lends itself to delightful and refreshing cocktails. Here are a few ideas to get you started.
Jag & Ginger
1.5 oz Yaguara Blended Cachaça 1.5 oz Ginger Ale Method: Build over ice in a Collins glass. Garnish: Lime wedge
1.5 oz Yaguara Blended Cachaça 5 oz Coconut Water 1 barspoon honey Method: Combine honey with coconut water in a highball glass and stir to melt. Add ice and Yaguara Cachaça. Garnish: Mint sprig.
The most popular rum sold in Jamaica is… J.Wray Jamaica Rum. The same company also produces the award-winning Appleton Estate rums well known in the United States.
J.Wray Jamaica Rum has released their new gold rum and silver rum in the USA, according to brand owner Campari.
The oldest continuously operating rum producer in Jamaica, J. Wray & Nephew Ltd., is giving two of its classic rums a Jamaican-inspired makeover and a new name with the introduction of J.Wray Jamaica Rum Gold and Silver.
Introducing J.Wray Jamaica Rum
Replacing Appleton Special Jamaica Rum and Appleton White, these new expressions deliver a distinctive new look. The name change more accurately reflects the rum producer’s 250-year historic roots.
“J. Wray & Nephew Ltd. has a special place in spirits lore with a legacy of more than two centuries crafting high-quality rums,” said Christine Moll, Category Director-Rum, at Campari America. “J.Wray’s new Jamaica Rums offer enticing and authentic spirits to enjoy in flavorful cocktails. The lively packaging firmly ties the rums to the brand’s storied history and ensures they visually stand out on the shelf.”
A medium-bodied golden rum, J.Wray Jamaica Rum Gold is the perfect blend of fuller-flavored and lighter rums. This dazzling, warm golden rum is smooth and fruity with a rich body, long finish and hints of exotic spices. A gold medal recipient at the 2016 San Francisco World Spirits Competition, J.Wray Gold is already being recommended by the world’s top bartenders and spirits writers.
Smooth and light-bodied, J.Wray Jamaica Rum Silver is a white rum that’s aged and filtered slowly through special charcoal filters. Clean and crisp, the brilliantly clear rum is light and fruity with pear and apple notes. This critically-acclaimed rum was recently awarded 91 points in the 2016 Ultimate Spirits Challenge.
J.Wray Jamaica Rums will first be available in Texas, Georgia, Louisiana, Washington DC, Maryland, Oklahoma, North Carolina, Virginia, North Dakota, South Dakota, Nebraska, New Mexico and West Virginia.
The Brazilian Institute of Cachaça and its spirit producers of Brazil are planning a Miami invasion. The DoubleTree by Hilton Miami Airport Convention Center is the focus of this invasion scheduled for April 15-17 to celebrate the national cane spirit of Brazil: Cachaça.
The Brazilian Institute of Cachaça (IBRAC) and Brazilian spirit producers are coming to Miami Rum Renaissance Festival April 15-18 to share their enthusiasm for the authentic spirit of Brazil.
Don’t call it rum. It’s not made from molasses. Cachaça (pronounced kah-SHAH-sah) is fermented and distilled fresh cane juice. Compared to rums made from molasses, it’s a bit sassy and wild, built for fun and easily accessible to those that appreciate the true spirit of cane.
While most rums are distilled from 85 to 95% pure alcohol, Cachaça is typically distilled to only 38 to 48%, leaving behind more of the natural flavors of cane in the distillate. The United States officially recognizes the category of Cachaça as a product unique to Brazil.
Although there are no precise records as to the actual site where Cachaça was first distilled, historians and researchers believe it was distilled at a sugar mill located on the coast of Brazil sometime between 1516 and 1532.
Carlos Lima is the Executive Director of the Brazilian Institute of Cachaça (IBRAC). “With more than a thousand producers in Brasil now garnering attention — many of which are small, regional artisan operations — the world is discovering Cachaça as a fascinating spirit unique to Brasil. We’re coming to Miami to share our enthusiasm, our passion and our skill in producing the very best cane spirits.”
Among the brands and expressions participating are Destom 1000 Montes Amendoim, Dona Beja Sarau Reserva Especial, Germana Desde 1912, Meia Lua Azul, Middas, Novo Fogo Barrel Aged, Sebastiana Double Barrel, Velho Barreiro Diamond, Weber Haus Premium Black and Werneck Ouro.
The Miami Rum Renaissance Festival and Trade Expo is a global gathering of rum professionals and consumers held for three days in mid-April at the DoubleTree Airport Convention Center. Tickets are available online in advance.
In addition to exhibiting products to consumers and the trade, Mr. Carlos Lima will be presenting a seminar entitled: “Cachaça: Brasil In A Bottle” at 3pm Saturday and Sunday, April 16 and 17.
The Daiquiri is among the simplest of drinks: Rum, Lime, and Sugar — shaken, not stirred. Among the most interesting variations on the simple theme of lime and rum, the Hemingway Daiquiri has endured as one of the most beloved.
Constantino Ribalaigua was the Cuban Champion of the Daiquiri. He refined and perfected many versions at La Floridita in Havana. In fact, the 1939 edition of his La Florida Cocktail Book included no less than five variations of the classic hand-shaken drink, not to mention the hand blended variations he made popular.
The world famous Hemingway Daiquiri was developed by Constantino Ribalaigua at his legendary bar, La Floridita in Havana, Cuba.
Elsewhere in Havana, in 1937, increasingly besieged and beleaguered by tourists at the ever popular Sloppy Joe’s, Ernest Hemingway stumbled a few blocks into Constantino’s bar and immediately fell in love with the intimate atmosphere of “La Cuna del Daiquiri” (the Cradle of the Daiquiri). La Floridita became his second home. You can still find a bronze statue of Hemingway sitting in his favorite spot.
Hemingway naturally preferred his drinks dry, and Constantino’s Daiquiri Number Three fit the bill perfectly. Over time, as this tart libation became the writer’s perennial favorite, it simply became known as Hemingway’s Daiquiri.
The Hemingway Daiquiri
3/4 ounce fresh lime juice
1/4 ounce fresh grapefruit juice
1 teaspoon Luxardo Maraschino Liqueur
1.5 ounces of dry white rum (Caña Brava preferred)
method: combine ingredients with shaved ice and shake vigorously for at least one minute, until the can becomes extremely cold. Strain into cocktail glass.
Meant To Be Dry
The Hemingway Daiquiri is meant to be very dry on the palate — if that’s not to your liking, you could add up to a quarter ounce of simple syrup, to taste.
The less sugar in the drink the more that you can consume. There’s written accounts of Hemingway and a friend consuming 17 doubles each, in one marathon bad weather session.
A note on the Luxardo Maraschino: this dry liqueur is made from the sour fruit and the crushed pits of Marasca cherries. The red liquid in a jar of cocktail cherries is not to be used as a substitute.
Choosing The Right Rum
Now, lets talk rum. Constantino would have most likely used Bacardi Superior, made in Cuba. Choose a dry rum that reflects the old Carta Blanca style. My preference is Caña Brava from the 86 Company.
For the popular Papa Doble variation, double all the ingredients, add an equal amount of ice, and frappe. Serve in a large chilled goblet with a straw. Sliced lime wheel and brandied cherry garnish optional, but totally awesome.
Here’s to less sugar in the glass for less pain in the ass. May you find your own “Islands In The Stream.”
Steve Gubb is a passionate rum enthusiast with a penchant for making delicious flavored rums the old fashioned way. His Gubba flavored rums are created in small batches by hand using organic ingredients.
Gubba Gold rum carries the smooth creamy flavor of natural vanilla and his Gubba Silver rum is infused with natural coconut for a decidedly tropical profile.
Both of these unfiltered rums are produced at a craft distillery in Colorado, made with pure cane and the finest natural flavors available.
The result is delicious, unpretentious artisanal rums, finished with a touch of sweetness that makes them both quite smooth on the palate. Gubba rums can be enjoyed on the rocks, but also create a wonderful tropical base for cocktails.
Gubba silver and gold small batch rums are made in a craft distillery in Colorado, using natural organic vanilla and coconut flavors.
“Into The Wild” cocktail Recipe by Igor Zukowiec, Alchemiq NYC makes 1 serving
2 oz. Gubba Gold Rum 4 ml (2 full droppers) Wild Hibiscus Rose + Hibiscus Flower Extract .75 oz. lime juice .5 oz. simple syrup (2:1) 1 bar spoon of rice vinegar
Shake all ingredients with ice and serve.
“Wild Bunch Punch” Recipe by Anthony DeSerio makes eight 6 oz servings
12 oz. Gubba Silver Rum 10 oz. Blue-Tee syrup* 4 oz. pineapple juice 4 oz. lime juice 16 oz. Raspberry Lambic (beer) 1 8.8 oz. (11-flower) jar Wild Hibiscus Flowers for punch bowl ice block, and to garnish glasses
*Blue-Tee Syrup: In a heat-safe container add 5oz. sugar and top with 5oz. hot water. Add 4 Blue-Tee bags (Heart-Tee Butterfly Pea Flower Tea from Wild Hibiscus Flower Co.) – strings removed so as not to tangle while stirring. Stir water, sugar, and tea while still hot to melt sugar and steep tea. Let cool to room temp. Remove tea bags and cover.
Punch bowl ice block: Fill 1/4 of the punch bowl with water and place it in the freezer. As it gets the film of thin ice on top, drop in 6 Wild Hibiscus Flowers randomly then let the block freeze.
Remove from freezer. Take the ice out of the bowl and put aside. Add Gubba Silver Rum, Blue-Tee syrup, pineapple juice and lime juice to the punch bowl. Stir and place the Wild Hibiscus ice back in. Serve in a punch cup with an edible Wild Hibiscus Flower inside and top with the Lambic.
Created at one of the oldest distilleries in the Caribbean, Blue Chair Bay White Rum makes a delightful base for classic and new aged cocktails. Developed by Kenny Chesney and marketed by his Fishbowl Spirits company, the rum has found an eager audience among the “No Shoes Nation” crowd.
Blue Chair Bay’s acclaimed white rum from Barbados is a perfect base for a sultry late summer cocktail, such as the Indian Summer.
This crystal clear spirit offers aromas of light golden sugar and tropical fruits, followed by subtle spice and beach-aged hints of vanilla, rum cake and gentle oak. It’s a classic clean light Barbados rum with hints of golden sugar, tropical and dried fruits, mild spice, gentle vanilla and bread pudding, with a pleasant, refreshing and delicate finish.
The inaugural Discovery Series of rums will soon debut at Florida’s St. Augustine Distillery. On Thursday, September 3rd, the public will be invited to purchase the first bottles of St. Augustine Rum from the distillery’s gift shop, located on Riberia Street in downtown St. Augustine, Florida.
A limited series of St. Augustine Rum craft expressions will be released on the following schedule: Series 1 in September, Series 2 in October, Series 3 in November and Series 4 in December. The St. Augustine Distillery’s flagship rum (or final recipe) is slated for a January 2016 release.
The historic St. Augustine distillery will debut their new pot still rum with a series of limited edition expressions. The rums will also be featured at their Ice Plant Bar and Restaurant.
Each of these limited editions has been fermented and distilled on-site by Director of Production Brendan Wheatley from select regional sugarcane syrups and molasses in copper pot stills and then barrel-aged for a distinct flavor profile.
“We want our customers to have the unique chance to experience each of these different St. Augustine Rum recipes as we refine our flagship rum,” said co-founder and CEO Philip McDaniel. “This opportunity is very unique and only available at a craft distillery like ours.”
The production facilities are located in the restored historic Ice Plant, featuring a gift shop, restaurant and bar. Large numbers of tourists flock to the facility daily for a presentation in the small theater, followed by tours of the distillery and tasting sessions every half hour. The tour ends with a visit to the gift shop.
The Ice Plant bar and restaurant are also extremely popular, offering a first-class cocktail program developed by Zach Lynch, a talented mixologist and master bartender. The restaurant menu features farm-to-table cuisine with grass-fed beef and burgers, local seafood and vegetarian options among the daily specials.
The St. Augustine Distillery is open for tours Monday through Saturday from 10am to 6pm, and Sunday from 11am to 6pm. The restaurant is open seven days a week for dinner from 5 to 10pm, and lunch from 11:30am to 2:30pm Monday through Friday. The bar is open from 11:30am to midnight on Sunday and Monday, until 2am the rest of the week. Call 904-825-4962 or visit the web site.
Muddy River Distillery became the first legal rum distillery in North Carolina in February, 2012 and only seven months later, began selling their first product: Carolina Silver Rum.
Muddy River Distillery of Belmont, North Carolina offer a fine white Carolina Rum, as well as an aged premium rum named Queen Charlotte’s Reserve.
Combining premium grade molasses and sugar, along with a special strain of yeast, master distiller Robbie Delaney prefers a slow, small batch fermentation for up to two weeks before moving the mash to their custom built hybrid reflux column stills, Freedom and Democracy.
Co-founder Caroline Delaney oversees the business and has the final say on tasting the finished product.
Muddy River Carolina Silver Rum offers aromas of green banana and a whiff of white pepper before rich caramel, hard candy, marshmallow, taffy and a bit of almond. On the palate a very soft entry of gentle cane leads to very clean and subtle ripe banana, warming in the mid palate to reveal peppery notes on top of vegetal fresh cane, before a warm, lingering finish.
The Muddy River Distillery recently released an aged rum. Queen Charlotte’s Reserve brings aromas of aromatic cedar and white oak, dried fruit, creamy butter and earthy wood, cane syrup, apricot, dates and white raisin. On the palate a smooth entry is dominated by big oak drying out with ripe butter and shortbread cookie. A surprisingly well balanced rum that’s a pleasure to sip.
Another recent release is a coconut flavored rum.
Muddy River Distillery now has the capacity to deliver 300 bottles a day and distribution is growing quickly with online sales in most U.S. states.
This artisanal American hand crafted product represents the new rum revolution — a return to the days when small batch American rums made by mom and pop entrepreneurs were among the very best in the world.
Blue Water Beverage Brands recently launched their first two products at the Miami Rum Renaissance Festival and Trade Expo — Blue Water Ultra Premium white rum and Blue Water Caribbean Gold Premium Spiced Rum.
Blue Water Rum has recently released a premium white rum and an aged gold spiced rum, made in the Dominican Republic, which won a 2015 Gold RumXP Award.
The new brand, based in Tortola, British Virgin Islands, expects to deliver a full line of white, spiced, aged, flavored and specialty rums in the near future.
Behind this private label brand is boutique rum manufacturer Oliver & Oliver International of Santo Domingo, Dominican Republic. Originally from Cuba, Omar Vicente Ramirez is the Maestro Ronero who supervises the development of Blue Water’s rums. Blue Water chose Omar for his decades of experience and worldly knowledge of rum.
Blue Water Ultra Premium Rum is a white 40% ABV distilled using a column still, then rested in a stainless steel vat leaving its color as pure as the blue waters of the Caribbean.
On the nose we find light alcohol with accents of sweet marshmallow and creamy vanilla over mineral water with vague cinnamon and aguardiente notes. On the palate, a very smooth entry builds up warmth in mid-palate, offering slightly sweet creamy vanilla marshmallow before building some warmth with echoes of fresh cane in the finish.
Blue Water Caribbean Gold Rum is a multi award-winning spiced rum of 35% ABV. This rum gets its color from aging in American Oak barrels for three years before being delicately infused with fruits and spices. It makes great cocktail and also plays well as a sipper on the rocks.
On the nose, we find zesty orange slice candy with baking spice leading to a hint of egg custard over sweet vanilla, with a suggestion of orange blossom water and double-bubble gum. A whiff of cinnamon is detected. On the palate, a medium sweet entry with bright orange and vanilla over baking spices dries out mid-palate, leading to an astringent note of anise which balances the sweet component.
The signature cocktail they have created with the spiced rum is “96 degrees,” named after the 96 Degrees In The Shade song from world famous recording reggae artists Third World.
2 oz Blue Water Caribbean Gold Spiced Rum
1 oz Old Jamaica Ginger Beer
several slices of fresh cucumber
method: Shake the rum with the cucumber slices and ice. Strain in a highball glass with fresh ice, top with ginger beer. Garnish with cucumber.
Blue Water rums are presently available for purchase in St. Maarten, Dutch West Indies and Anguilla, British West Indies. Blue Water is expanding these brands into neighboring islands, including the exclusive and influential St. Barth’s, French West Indies and St. Kitts and Nevis. Blue Water intends to continue expanding these brands throughout the Caribbean Region and, ultimately, export them into the United States as early as 2016.
Dawson Officer established his 4 Spirits craft distillery in Adair Village, Oregon in 2010, creating hand-made 4 Spirits Rum in honor of fallen comrades lost in Iraq. Now, his artisanal 4 Spirits Rum expressions are gaining the attention of consumers and rum enthusiasts near and far.
The new 4 Spirits Craft Distillery in Adiar Village, Oregon produces artisanal white and spiced rum, honoring the service of military veterans.
Housed in a former U.S. Air Force building at Adair Village, the distillery also produces Webfoot and SlapTail vodkas for Ducks and Beavers fans.
Officer’s 4 Spirits Silver Rum is the first of three small batch releases in his new signature rum series. Initial aromas of fresh bread and yeast with a suggestion of sourdough leads to ripe banana, then subtle cherry and almond before a complex juicy fruity bouquet. A super soft sweet entry develops into pleasant juicy fruit on the mid palate and a note of banana candy before drying out with hints of pepper, fading into a warm lingering green apple finish. The 4 Spirits Silver Rum at 40% ABV in a 750ml bottle retails for $27.95.
The 4 Spirits Spiced Rum, at 40% ABV, is a delightful expression. Initial aromas of vanilla, banana, nutmeg and baking spices lead to a comforting apple cinnamon pie. On the palate, the sweet but smooth entry suggests wonderful desserts like banana’s foster with whipped cream, fruit cake and apple cinnamon tart. The 4 Spirits Spiced Rum in a 750ml bottle retails for $31.95.
Officer’s 4 Spirits Veterans Scholarship Endowment Fund at OSU (Oregon State University) in Corvallis helps military veterans get an advanced education.
The public is invited to visit 4 Spirits Distillery and sample their 4 Spirits Rum on Saturdays from noon to 5pm at 6040 NE Marcus Harris Avenue in Adair Village, Oregon.
Deep Island’s Wave organic white rum is an organic white rum produced on the island of Maui by Hawaii Sea Spirits.
Derived from local organic sugar cane and diluted with deep ocean mineral water, Deep Island Wave Organic Rum is produced at Hawaii Sea Spirits Organic Farm and Distillery in the small town of Kula on the island of Maui. The rum is expected to be available for purchase and sampling at The Farm starting September 1 before state-wide distribution in October.
As life-long surfers, the Smith family (founders of Hawaii Sea Spirits) has a deep respect for the ocean and the way it transfers energy — through waves.
Their goal was to deliver an exceptional rum experience complete with all of the flavor and character found in their fresh pressed cane juice.
The design of the label represents an abstract interpretation of a wave crashing over lava rock shores.
“Deep Island Wave Organic Rum was inspired by our appreciation for sugar cane as a truly remarkable ingredient in creating distilled spirits,” says Hawaii Sea Spirits Master Distiller, Bill Scott. “It’s not only our goal but our passion to produce the cleanest, most mixable, luxurious spirits that showcase the unique qualities of the organic sugar cane and deep ocean mineral water blend.”
“Named for its cultural relevance as much as its physical description of Hawaii, Deep Island Wave Hawaiian Rum embodies the very spirit of our tropical islands,” stated HSS CEO, Shay Smith. “Not only are the Hawaiian Islands the deepest in the world, but also our way of life is deeply rooted in horticultural nurturing. This particular clear rum is dubbed “Wave” to further depict our respect for the energy in water that brings life to our islands.”
Hawaii Sea Spirits Organic Farm and Distillery in picturesque Kula — an area known as the up-country western-facing slopes of Haleakalā — highlights the company’s commitment to socially and environmentally conscious business practices. The operation uses solar panels to power 100% of the operations and they insist on sustainable farming techniques for growing and harvesting the organic sugar cane.
Tours at Hawaii Sea Spirits Organic Farm and Distillery run seven days a week to educate guests on the importance of organic farming for the conservation of land and ocean, sustainable manufacturing, and the production of quality spirits.
This 80 proof white rum caries a suggested list price of $33.95.