That's right, ladies and gentlemen, Mr. Ron Jeremy is making his Seattle debut this weekend. During Friday and Saturday, this legendary entertainer will be in town making appearances at select locations for two days to show off his....
...beautiful Rum, that is. Come on now, what did you think? Previously unavailable, both Ron de Jeremy - The Adult Rum and Ron de Jeremy Spiced have entered our state and will now be at a retail liquor store near you. If you were at our 2nd Anniversary to taste these rums, then you may recall their charms. If not, I would encourage you to go out a taste them yourself. His aged Rum, crafted by the legendary rum master, Sr. "Don Pancho" Fernandez, is well-balanced, satisfying neat or on rocks; its spiced counterpart is a perfect mixer and will get the party started right.
Grab a bottle or two, some memorbilia (perhaps a video) to get
In Martinique, 'Ti Punch isn't just a cocktail; it's a part of daily life. It permeates the social landscape and all who visit. Despite my strong will and objectivity during my stay, I was no exception. Over the course of a week's time, I carefully watched more than a dozen locals prepare 'Ti Punches to their liking and enjoyed more than several dozen on my own. But really, who's counting? This was not a bad thing at all. In fact, I highly recommend this sort of cultural immersion. 'Ti Punch, pronounced "tee pauncchh" is Creole for Petit Punch, meaning "Small Punch". The reference in the name to its size matters little, particularly when pouring from bottles reading 50% or 55% ABV. Wherever you dine or drink on this French island, 'Ti Punch is always on the menu. Typically served as an apértif, you may hear the server ask, "Blanc or Vieux?", upon ordering. Um...both?! It is also custom to serve you the bottle of rhum with the other ingredients on the side. Oh, and the empty glass next to it is for you to prepare it yourself. If I learned one thing about this cocktail, its variations are limitless. Sirop de Canne or raw sugar? Fancy it more sweet or more bitter? More rhum or less rhum? What about ice? Yep, all up to you. This cocktail almost holds a Bruce Lee type persona; having a form that is formless, adapted to fit each personal style with practice. One thing is certain, it is prepared to suit one's own taste and mood. For those not yet familiar with this simple, yet delicate concoction read on....
Chacun prépare sa propre mort
"Each prepares their own death"
This is the phrase one may hear upon making 'Ti Punch in Martinique. Dosage, however,is the critical part!
'Ti Punch is simple. It is built of Rhum Agricole, Sirop de Canne or raw sugar, and lime. Simple as 1, 2, 3, right? Note to my proofreaders, rhum is not a typo. It is the French word for rum; same word and meaning, just the extra h. Got it? Let's move on. If you are familiar with classic cocktail ingredients, it resembles a Daiquiri. This is the point where the similarities end and the beautiful differences begin. Rhum Agricole is the first point of distinction. Agricole in French is defined as "agricultural" and this style of rhum is made from sugar cane juice. To contrast, rhum made from molasses is labeled Rhum Industriel. As far as 'Ti Punch is concerned, only Rhum Agricole will do. Today, rhum from Martinique, in almost all cases (with exception of Gran Fond Galion) is Rhum Agricole, which must be made from sugar cane juice to be labeled with the Apellation d'Origine Contrôlée (AOC) decree. Manufacturers of Rhum Agricole must also adhere to very specific rules that govern the sugar cane cultivation and rhum producing processes including fermentation, distillation and aging. Suffice to say, the AOC label indicates not only Martinique origin, but that certain quality standards have been met, functioning similar to the EU's Protected Designation of Origin (PDO). More importantly, AOC regulations facilitate the evolution of distinctly unique aromas and flavors for which Rhum Agricoles are known. Next up on the recipe is Sirop de Canne. No, this is not simple syrup (refined sugar and water). Consistent with the source of Rhum Agricole, Sirop de Canne is simply fresh pressed sugar cane juice, slowly reduced to yield a thicker, higher sugar concentration syrup. Raw or less refined sugar is sometimes used as you will see in the video below. Finally, the lime is cut disc thin with an almost proportional amount of lime peel to pulp to impart a balance of both the aromatic oils in the lime zest as well its juice into the libation. Simple recipes using quality ingredients often make the best cocktails when mixed right.
'Ti Punch is delicate. Utilizing the freshest sugar cane juice permits aromas and flavors of the sugar cane's natural character to come through in the final product. If you have had the opportunity to get acquainted with that beautiful floral, earthy and vegetal sugar cane goodness Rhum Agricole offers, then you get it. If not, you need to get on it! The delicate part of making this cocktail is taking care not to overly sweeten or acidify the cocktail so as to prevent it from dominating these delicate notes of the Rhum Agricole. Additionally, all Rhum Agricoles are not the same; each displays its own unique character. For example, your proportions of lime and Sirop de Canne or raw sugar may need to be adjusted when using La Mauny vs. St. James vs. Dillon and so on. If you are using rhum vieux (aged rhum), similar changes may be necessary depending on your palate. Trying out different brands' expressions is half the fun. Plus, there are so many beautiful Rhum Agricoles to choose from! Last but not least, this cocktail is stirred with a swizzle stick a.k.a., Le Bois LéLé. This naturally occuring Caribbean stirring utensil comes from the branches of none other than the SwizzleStick Tree (Quararibea Turbinata). Serious!! So, no shaker required here folks.
Thirsty yet?
Whether you have or haven't made one, let's take a look at one way to make a 'Ti Punch. In Martinique, 'Ti Punch is traditionally made without ice using Sirop de Canne. Here, Emmanuel Becheau, Directeur Général of Rhum J.M, balances the bright flavors of the Rhum J.M Blanc with the lime and sugar. The choice of raw sugar offers a slightly drier mouth feel, but allows the libation to evolve, telling a sweeter story over time. The ice, among other things gives it a wonderful refreshing quality. His argument is compelling. Give it a try!
Absolutely Rhumtastic!!
'Ti Punch Blanc feat. Emmanuel Becheau
Now, let's take a look at preparation of the 'Ti Punch Vieux. Note the differences between the ingredients and techniques used in Vieux (below) compared to Blanc (above).
'Ti Punch Vieux feat. Emmanuel Becheau
Like many cultural charms, the style and presentation of 'Ti Punch may vary in degree by location, from person to person and even time of day. For example, where you are drinking 'Ti Punch on the island may influence the type of Rhum Agricole that is used. The locals' preference or proximity to the nearest distillery (there are still seven making Rhum Agricole on the island!!) are part of the experience. You may find yourself drinking a 'Ti Punch with Rhum J.M in the North, Depaz in the wake of Montagne Pelée, Neisson at a beach restaurant in the Northwest, La Favorite around the Fort-de-France harbor, Clément throughout the Eastern seaboard and La Mauny in the South. Drinking local takes on a whole new meaning in Martinique. Awesome!! Exploring around the island will also give you a feel for the microclimates where the sugar cane is grown. The local terroir's influence on each Rhum Agricole is significant. Let me be clear, in the world of rhum, terrior-driven and single varietal (e.g. Canne Bleue) are words that surround Rhum Agricole in Martinique with close parallels in the wine industry. The differences in aroma and flavor between brands and even between vintages of the same brand can be surprising given this relatively small island. There are so many unique and undiscovered Rhum Agricoles to tempt your palate and each year brings something new. Their use in 'Ti Punch awaits. For many, 'Ti Punch seems to be a cocktail that is prepared by you, not for you. However, it is more than a pleasant surprise to have a local make you the first round. Sipping 'Ti Punch using a Rhum Agricole Blanc is typical from morning to afternoon. Whereas in the evening or after dinner, it is fashionable to sip a 'Ti Punch Vieux. Formalities aside, anytime is the right time for a 'Ti Punch!!
'Ti Punch "Rude" at Habitation Clément
Some may like their 'Ti Punch sweeter, other may fancy it more bitter; to each their own. For me, after preparing my own death countless times (still need more practice obviously!), the description of how one woman likes her 'Ti Punch rings out immortal. I won't mention names, Celia Sainville, Directeur of Habitation Clément, but upon asking how she prefers her 'Ti Punch, she responded, I like it "Rude...without much sirop or lime". Rhumlove at its best!!
A big thank you to Emmanuel Becheau of Rhum J.M, the staff at Habitation Clément and all the lovely people of Martinique who helped me learn more about 'Ti Punch!
Spirits Professionals Launch International Rum Council
Five well known spirits professionals have come together to form the International Rum Council (IRC). Their mission is simple: Promote, advocate and champion the diverse and wonderful world of rum by engaging consumers through events, seminars and focus groups and by producing and distributing one-of-a-kind material on the topic.
IRC members have traveled the world touring rum distilleries, judging cane spirits tasting competitions, hosting rum-themed cruises and speaking at seminars. Most of all, they are known for their published material and have collectively built one of the largest and most loyal online networks of rum aficionados and fine spirits enthusiasts on the planet.
Their first adventure as the IRC takes place this week in Martinique where they will tour the island's famous distilleries as guests of the Martinique Promotion Bureau. In the coming months, the group will travel throughout the Caribbean, US and Europe researching and promoting rum.
Be sure to stay abreast of the IRC's work on their website (RumCouncil.com) and on Facebook and Twitter.
The type of glass you choose to experience your favorite spirit is important. Generally, one should try to use a vessel that compliments the spirit inside. Ideally, when drinking a rum neat, select a glass that accentuates or permits the character of the spirit to be fully appreciated. Why? Simply because fine spirits are meant to be enjoyed, that's why. Answer not good enough for ya? Let me explain. In many cases, your initial thoughts on a rum, without having any previous knowledge of it, will often come from your sense of sight and smell. The glass you use may have considerable influence over these; particularly smell. To clarify, I am referring to a glass that enhances your ability, or rather improves perception of the spirit's aromas upon nosing it. Recognizing the aromas rising from your glass is key and will often give you an indication as to the spirit's complexity and flavors to look for once in your mouth.
Many of the aged Rhum Agricoles, including several expressions by Rhum J.M. and Rhum Clément , are almost as lovely to smell as they are to taste. In the case of a rich and complex Rhum Agricole, such as Rhum Clément Cuvée Homère, only a glass that adequately displays its lovely bouquet will do. That glass is The NEAT Glass. I had the pleasure of meeting this Naturally Engineered Aroma Technology (NEAT) Glass last year in Miami during Rum Renaissance. Since then, I have come to prefer it on many occasions over other snifters I had used previously. It doesn't hold the visual appeal of a classical snifter (actually it first reminded me of a candle holder), but this glass does have numerous advantages. Here are just a few: First, let's get technical. The NEAT glass's curvaceous design has been shown to allow for the slower moving aromatic molecules in the vapor to concentrate in the center of the opening while at the same time allow the the faster moving ethanol to escape. This allows you to detect more of the rum's desirable aromas while reducing some of the straight alcohol vapor exposure. For those of us who are "challenged" in the olfactory department, a little help is more than welcome. Note, these claims are reported to be backed by chemical analyses and numerous panel tastings. Second, the NEAT Glass does not tip over easily and thereby reduces spills and breakage. Third, you can stack it making it great for transport and storage in small spaces. Oh, and don't just take my word for it, it is now the preferred glass for the 2013 San Francisco World Spirits Competition. However, I suggest you remain skeptical and do better yet; procure one, hold your own comparisons and thank me later.
In the meantime, let's get back to the lovely Rhum at hand. The NEAT Glass presents the aromatic charms of the Clément Cuvée Homère for all to feast upon. This blend is a harmony of three unique, highly-rated vintages aged in French Limousin and re-charred American Oak that will keep any rum drinker involved and satisfied. I offer a simple summary description of its aromas from our NEAT time together. Initially, I detect a welcoming scent of warm, toasted bread rising up among a spread of dried fruit and candied nuts revealing spice and woody notes. The light, yet distinct presence of sweet sugar cane is balanced with the toned oak character. I also note a provocative vanilla scent throughout as if a delicate perfume was in the air. Martinique dreaming! This fine Rhum, or any other fine spirit for that matter, would be well presented in The NEAT Glass.
In the winter, with the temperature below freezing and weather conditions suggest staying inside, a Hot Buttered Rum can't come soon enough. Few drinks pair with the frigid air better than this hot rum-based cocktail. For many, this festive drink is more associated with the winter holidays, but in case you needed another reason for rum (you shouldn't), it's National Hot Buttered Rum Day. To celebrate this special day we call on our local and longtime household friend, Harvey's Butter Rum Batter. Oh yeah!
Harvey's Butter Rum Batter was created by a gentleman named Harvey Hudson around 1951. He settled with his wife in Bremerton, Washington during World War II taking on many jobs including bartending at several bars, such as the Roundtable Club, the old Meloday Lane and the Sportsman Lounge. In short, he created a recipe to his liking improving on what was being served at the time. His recipe became popular and everyone wanted to make it, just as those who create cocktails tending bar today. He took the recipe to market and rest of the details are history. Today, it is still made in Bremerton and although Harvey passed two years ago at the age of 94, his rum batter mix lives on. Its yellow package with the "Fonzarelli" looking bunny is unmistakable and recognized by many in the Northwest. The design logo was based off an idea from an old 1950s movie titled, Harvey, featuring James Stewart. Haven't seen it? Neither have I, but here's a drink for the show.
Hot Buttered Rum
2oz Chairman's Reserve Spiced Rum
1.5 tbsp Harvey's Butter Rum Batter
8oz hot water
Cinnamon stick garnish
Mixing it up: For those who don't want to make their own rum batter mix from scratch and are looking for a simple but tasty, no fuss mixer for a cocktail at home, Harvey's is a solid choice at a reasonable price. But what about the rum? I prefer to taste the rum in cocktails in general and would suggest using a Jamaican Rum for its bold flavors, like Appleton Estate Rum. If you like it on the spiced side, Chairman's Reserve Spiced Rum works well. Enjoy a Hot Buttered Rum with a taste of the Northwest today!
Another beautiful sun-filled Grenada sky takes shape to start off our morning and final rum distillery tour in Grenada. I am learning rum-filled nights on the Isle of Spice beckon morning sun glasses and the hope for a little more coconut water. However, duty calls! Today, those hopes quickly evaporate and are replaced with the thirst for a different sort of holy water. Alas, I find a a full line of overproof and aged rums before my eyes. Enter Westerhall Estate!
Bird of Paradise
(Heliconia latispatha)
We find Westerhall's convenient roadside location and receive a warm welcome from Damon Du Bois, Marketing Manager of Westerhall Estate. As we make our way around to begin the tour of the Estate, one can't help but notice the beautiful scenery. The scene is tropical paradise, literally. Damon is smartly dressed, personable and ready to talk rum. Walking throughout the grounds of the Estate conjures images of the Roman Forum, except filled with ruins of old rum making equipment from a time past.
Upper Water Wheel
Originally, back in the 1700s, Westerhall Estate's 950 acres were used primarily for growing citrus fruits, cocoa and bananas. At that time it was known as the Grand Bacaye Estate. Later, after its purchase by Sir William John Stone of Dumfrieshire, Scotland, the name changed to an old family name and the focus became more on the growing of sugar cane and rum distillation. Today, as expected, many things have changed. The majority of the land was given to employees upon retiring and only 40 acres remain. Damon tells us that distillation of rum was abandoned due to unfavorable economic and water conditions. However, this was not necessarily a bad thing for Westerhall. Ending all distillation processes and carefully sourcing their base product from Angostura (not uncommon in the rum world today) allowed them to focus more on the process of aging and blending rums. This is where Westerhall and their vision for popularizing aged rums in Grenada is unique. Grenada is traditionally, and still is primarily, a unaged overproof market. Westerhall has been blazing a path for appreciation of more refined, sipping rums beginning with their Westerhall Estate Plantation Rum and more recently their Westerhall Vintage Rum. And, they're doing a nice job of it!
We climb to the top of a hill rising above the facility.
The view is glorious with a light, refreshing breeze.
Westerhall Estate Water View
Lower Water Wheel
Westerhall, at the time when they were actively distilling (pre-1994), harnessed energy in a similar manner to other distilleries on the island; by utilizing natural water sources and a wheel. Water, at one time, from the nearby St. Louis River was used to move the two wheels connected by a cement canal. The upper and lower wheel provided the power to crush citrus and sugar cane respectively. Both of the original wheels can still be seen on the Estate (see photos).
This plant is used to make dyes today as it was by the island's original Amerindian inhabitants.
Achiote Tree
(Bixa orellana)
The last remaining sugar cane plants on the Estate.
Sugar Cane
The site is well manicured and there are many interesting historical remnants from earlier times to explore and contribute to the educational value of the tour.
Old Water Canal
Old Tractor & Water Canal Wall Foundation
Much of the original equipment used in the rum making process still
exist in addition to the foundation walls for the boiling and fermentation houses. The ruins of the site are nostalgic of a time gone, but not forgotten. In fact, we learn that eventually the Estate will become a Heritage Park under the Westerhall Family Initiative.
Awesome!
Copper and Iron Heating Cauldrons
Old Copper Pot Stills and Westerhall Museum (background)
A brief stop to smell the flowers on the way to the Museum
The museum displays an interesting collection, much of which is from the late and local journalist, Dr. Alistair Hughes. There is an amazing assortment of vintage pieces including a few bottles no longer available today (see photo above).The Westerhall Plantation, Grand Havana, White Jack and Jack Iron are still made today. Damon tells us the Grand Havana Rum is an export only product originally created for the Cuban OregiFamily in Miami, Florida.
Off to the tasting room...
Damon showing us a good time in the Tasting Room
We taste through all
seven rums in their line as Damon points out important facts about each expression. He tells us, "Rum has a harsh connotation here" among younger social circles today. He describes the view as a parent's drink or something less sophisticated. I take a drink of the White Jack (140 proof) and his words take on a another meaning. His enthusiasm about Westerhall's direction in their local market and personal goal of communicating the idea "rum is fun" is clear. Agreed!
Westerhall Estate Vintage Rum has been receiving accolades every since its release. In fact, many of Westerhall's Rums received awards at the 2012 CAB Awards. Westerhall's Vintage Rum is not a new rum to this site and if you haven't tasted it or want to know more, read about it here.
Westerhall Rum Bus
A sincere thank you to Damon and Westerhall Estate for a fun and interesting tour.
Cheers!
On the way back....
The Hangover Bar is a "must do" rum shop in Grenada and would fit in perfectly after a trip to Westerhall Estate. This local hangout with a great name actually hangs off the side of the cliff looking over the bay. Cold drinks, fun people and a great view. Stop in for a visit next time you're there!
A night of good cheer began in Liberty's back room with proper punch bowl preparations; and a few drams of rum of course! However, for this event, not just any rum would do. This year's Holiday Punch Toy Drive required none other than Mount Gay Rum - a Bajan Rum from the oldest rum distillery of record. We join forces with our friends from Seattle Gin Society to raise a glass (actually four) of punch to raise money and toys for Toys For Tots. Wait, what? Enjoy four cups of hand-crafted rum and gin punches to help bring a smile to the face of a local area kid this holiday season?! Hell yes! Isn't that what everyone does at holiday parties? In the partying spirit of the lyrical song by Rihanna (who is also from Barbados), I'll drink to that!!
Guests arrive and two gin punches are served. Both of the gins are locally produced. Nice!
Bajan Rum Punch seems to flow from the punch bowl naturally and the guests line-up to have their glasses garnished with freshly graded nutmeg courtesy of Keith Waldbauer, co-owner of Liberty. Oh yeah!
Rum Punch 1 & Rum Punch 2
The first rum punch recipe that was used came from our friend, Matthew Robold's (a.k.a. Rumdood) site, where it was mentioned as "outstanding" in a Competition using Mount Gay Rums in 2009.
Rum Punch 1: Antigua Blue Devil's Punch
by Alex Sadowsky
Preparation: muddle pineapple, rum and sugar until puree. Stir in lime juice, grenadine and bitters, strain and chill. Add large ice block and garnish each cup with nutmeg prior to serving.
The second rum punch recipe came from a book close to our heart. It's titled, Punch: The Delight (and Dangers) of the Flowing Bowl, written by David Wondrich, one of the world's leading authorities on punches and cocktail history in general. If you haven't a copy in your library, its time you do so...
Rum Punch 2: David Wondrich's Classic Rum and Brandy Punch
(rum and brandy were modified for this event)
Preparation; Muddle lemons, sugar well and let sit for a few hours. Add and stir in all other ingredients, set to chill. Add in a large ice block and garnish each cup with nutmeg prior to serving.
Mount Gay swag made the raffles a hit. Not to mention each winner received a photograph with the Marines. You know what they say about men in uniform!
Rum Raffle 1: Mount Gay Rum gear
Nice smile Kat!
Captain Peter Brown, Lieutenant Colonel Jeff Symons, Master Sergeant Jorge E. Castillon
Rum Raffle Winner: Kat Cabell
There were also two silent auctions amidst the roaring punch drinking crowd.
The first was Big Gin...
Big Gin Bottle and Bag
The second silent auction was Mount Gay Black Rum...
Captain Peter Brown and Master Sergeant Jorge E. Castillon
Silent Auction Winner: Minna Hong
Overall the event was a success! We raised $500 plus 15 toys for local area children, doubling our donation from our event last year.
Awesome!!
Marines with the Donations
Captain Peter Brown, Lieutenant Colonel Jeff Symons and Master Sergeant Jorge E. Castillon
A big round of applause to everyone who came out to raise a glass for a good cause.
A sincere thank you to the Marines and Toys for Tots organization for their service and dedication to helping give each child a special Christmas every year.
Cheers!
Addendum: Readers note, in reporting fairness, I will mention the winning punch was Gin Punch 2. There was open voting with poker chips provided (and sold). Despite the relatively low turnout among The Rum Collective, many gin drinkers preferred the rum punches. The competition was all in good fun to help support the cause. For all who raised a glass, we all know the Antigua Blue Devil's Punch was superior!
