Black Tot Last Consignment: A First and Final Offering in Seattle



Black Tot Last Consignment

The Original Royal Naval Rum that made history has arrived on the shores of Seattle. Black Tot Last Consignment is from a time past, but not forgotten. On what is called, Black Tot Day, July 31, 1970, a presumably sad day for seafaring service men, the Royal Navy ended the 300 year old practice of rum rations. Fortunately for us there were a few imperial gallons remaining to be bottled. How old is this rum you ask? The exact age has been lost in time, but the informative Black Tot website indicates it may have been distilled in the 1940's! Care for a taste of rum fit for Admirals? Smartly packaged in a elegant wooden box, you receive a 1/2 gill copper measuring cup, a book on rum written by award-winning author, Dave Broom to accompany the black 750ml bottle (see photo). Black Tot may be priceless to some, but it will cost you, regardless of where you buy it. Currently, it is retailing in Washington State Liquor Stores for $1,112.35 USD per 750ml bottle. Black Tot is not listed on their website yet, but it can be requested in store. I am aware the University District location (store #96) is able to order them. This piece of liquid history will not be around forever and when this rum is gone, no one will ask why.

To those who made Black Tot Last Consignment happen, The Rum Collective salutes you!

Late Night Rum Desserts at B&O Espresso

Rumballs
photo by Sheila Farahani

A Seattle favorite, B&O Espresso, brings the love with a couple of rum desserts match-made in heaven...or at least Capitol Hill. Need I mention today is Valentine's Day? Attraction, sensuality, rum, desire, rum, lust and rum are all words that come to mind. I will try to recapture in words what my senses revealed on my visit. It's a late, stormy, Sunday night and I am quietly enjoying a cappuccino at the oldest espresso serving, dessert cafe in the neighborhood. I glance up to look around and the dessert menu notices me. I pause, smile, and slowly ogle back, noticing a few attributes I wouldn't mind having my way with. Scanning from top down, I like what I see. Dark skinned, well dressed and not to expensive finds me curious. I might fancy trying something new tonight. Caution to readers, this affair may be more than a one-nighter. The first dessert starts with Rum!


Black Muddy River Cake

A slice of Black Muddy River is my first choice. Listed first under the Darker Chocolate section, this succulent delicacy is composed of a "bittersweet chocolate mousse with espresso, rum and a hint of orange on a genoise layer." To my delight the slice appears horizontal with a side of whipped cream, decorated by a European style chocolate swirl stick (see photo). The slice is outlined by an eloquently thin chocolate coat over its top and side. In regards to its name, the textured surface of the mousse takes an appearance of a dirty river. A river of rum that I must plunge into. I take my first bite confessing a flavorful, rich cocoa mousse. The homogeneous texture of the mousse is perfect. It creates a silky blanket for my mouth bite after bite. The mousse releases notes of Grand Marnier liqueur balanced with very subtle hints of Myers's Rum. The base is a thicker yet sponge-like contrast to the mousse. A most dangerous dessert indeed. If one slice isn't enough, you can order a whole cake. Awesome!

Rumballs
photo by Sheila Farahani

These Rumballs are captivating and a solid dessert choice, literally. Their size may make some men uncomfortable. But size is no matter here and actually is a bit deceiving for those who give it a go. The menu describes them as, "cake soaked with Myer's Dark Rum--dipped in ganache." I respectfully disagree. The Rumball's interior cake is not "soaked" but may be judged as dense and supersaturated, pursuant to the creation of a great rumball! The ganache coating not only adds another dimension of flavor but makes for a pleasing appearance. These Rumballs at least live up to the classic rum dessert if not exceed it in sheer mass. For most people, a single Rumball is enough to satisfy. Just going for dessert and drinks? Rumballs pair perfectly with a hot espresso beverage or espresso cocktail...rum-based of course.

The Rum Collective would like to thank B&O Espresso for their dedication to quality rum-based desserts!

An Evening with Ron Abuelo at Smuggler's Cove

Home >> An Evening with Ron Abuelo at Smuggler's Cove

I enter and descend down to the lower levels of tiki heaven. Martin Cate, owner and mastermind of Smuggler's Cove, greets us offering a fresh crafted libation, The Grito. Mahalo!

The Grito
by Dr. Dane Barca
Smuggler's Cove

The Grito

2 oz Ron Abuelo Anejo

0.5 oz Lime juice

0.5 oz Cinnamon simple syrup

0.25 oz Creme de cassis

0.25 oz Maraschino liqueur (Luxardo)

Shake, then strain into an Old Fashioned glass filled with crushed ice.

Garnish with an orange twist and mint sprig.

I could continue on illuminating Smuggler's Cove's many fine attributes but our focus tonight is on a special rum brand from Panama, called Ron Abuelo. Ricardo March, Vice President of Sales and Marketing at Varela Hermanos, warms the audience with a smile and begins discussing the importance of his relationships with people. Developing relationships is not a problem for Ricardo as his humorous jokes provoke laughter and a light hearted discussion from the get-go.



Ricardo March 

Speaking of relationships, I am liking the one I am forming with a glass of Ron Abuelo 7yr. Ron Abuelo is made by Varela Hermanos using a Solera method. I learn they don't burn their sugar cane fields after harvest, an uncommon practice today, as it requires significantly more workers and more time. This is positive news, a twofer if you will. The utilization of human labor and not a machine provides jobs to local workers and in effect eliminates the fuel required to power the machine and the emissions it would otherwise produce. Green friendly and sustainable are positive attributes to be supported today. As we move from tasting Ron Abuelo Anejo to the 7yr and on to the 12yr rums my suspense builds as does the flavor profile and complexity of each one I taste. I am experiencing a smooth silky liquid rich in oak overtones with hints of cocoa and caramelized brown sugar in this glass of Ron Abuelo 12yr. I feel my relationship is maturing nicely as well.

First impressions are important in any relationship. Tonight Ricardo announces the US debut of Ron Abuelo Centuria at Smuggler's Cove. Awesome! The ambience at Smuggler's Cove sets the stage. Could you pick a better location to launch such a rum? Ron Abuelo Centuria was produced to commemorate the 100th Anniversary of Varela Hermanos. 

Martin Cate and Ricardo March
Ron Abuelo Centuria
Smuggler's Cove

Ron Abuelo Centuria

 This nectar of the gods is a blend of rums aged up to 30 years. Ricardo calls it the "Reserva de la Familia". My glass is served and after a close visual inspection, taking its aroma in several times over for distinctive smells, I take a sip, allow it to move throughout my palate and swallow. I have to pause and stop time, but just long enough to capture and realize the mosaic of flavor notes as the liquid mysteriously disappears moving to the back of my mouth. The textural elegance and finish are noteworthy, sophisticated and tantalizing. One tasting portion isn't enough to understand its qualities in full, but enough to provide evidence and a face to a rum, a contender for the highest praises, hopefully making a few top shelves at locations near you.

Thank you Ricardo for an educational evening including the premier US tasting of Ron Abuelo Centuria!

Cheers to Martin Cate and the staff at Smuggler's Cove for another outstanding display of quality craftsmanship and generosity!!

Washington State Liquor 2011 - An Update For Rum Buyers

The new year brings hope for rum drinkers in Seattle in particular and Washington State in general. Before elaborating on recent developments in my positive rum forecast, I will note Washington State still controls the sales of liquor as it has since prohibition era. In 2010, several initiatives made the ballot to privatize liquor sales as a result of noncompetitive prices, less than favorable customer service and inconvenient hours of operation among others. These initiatives failed to pass. This topic is still smoking and although worthy of more debate, will be reserved for another time and post. I suspected changes in the 2011 post-initiative world, pass or fail, so I went to the stores with questions and more rum I found! Whenever in Washington, do as Washingtonians do and go to the Washington State Liquor Control Board (WSLCB) website. It is user friendly and a fairly comprehensive resource for state liquor news and laws. It has products, prices and their locations which are more accurate than not in regards to product availability and inventory. That said, I would recommend contacting them by phone first if you mean to buy something specific. Perusing the online selection you will notice that top of the line rums are here! One can now find premium aged rums such as Appleton Estate 21yr, El Dorado 21yr, Clement XO, Ron Zacapa XO and Mt Gay 1703 in select locations. So are the prices top shelf to match you ask? Compared to those our neighbors enjoy in the free world (California), the prices are higher, but not unreasonable for many. Additionally, the variety of rum, including a few new rums and old favorites are now in stock. Outstanding! For most of us gas isn't cheap and time is running out, so where does one go to find quality and selection?

University Store

It is no secret that the Crown Hill and University District locations maintain a large selection of special order rums. So I went to each location for answers as to their rum status. John, who works at the newly located University store is always interested in helping fellow rummies find a new rum, talk rum news and advocate for keeping a diverse selection of quality rum on hand. At the Crown Hill location, the manager Tina goes out of her way to assist each person find or order the products they are looking for and exemplifies exceptional customer service. When I arrived, she was excited to tell me several new rums have just arrived! Domestic rums Sergeant Classick and Montanya Rum were being opened along with some old favorites, Angostura 1919 and its enigmatic counterpart Angostura 1824. You may not find these products on the website just yet (I checked a few minutes prior to this posting) Exciting news indeed! Washington State has also seen agricole rums blossom in selection as well thanks to efforts from a local rum aficionado bartender Rocky Yeh. The introduction of a couple of remarkable brands from Martinique, such as Rhum Clement and Rhum JM are welcome additions to Neisson and La Favorite Rhums. Take a look at the Clement XO and Clement Cuvee Homere, both delectable in bottle presentation and taste. If I told you Rhum JM 1997 may make an appearance soon, I would have to kill you, so I will keep quiet about this...hint, hint. Crown Hill illustrates its commitment to rum having over one full bay of shelving dedicated to special order rums with room to expand. Can't find the rum you want? Just provide Tina the brand and its distillery or US importer to get started. Customers requesting special orders must still go to the store location as the form is not available online presently. Only time will tell if consumers will see an overall improvement in pricing, access and customer service at WSLCB stores. In the meantime, rum lovers can take advantage of a larger and improved selection at stores that are rum-friendly.

Cheers to the Crown Hill and University locations for there dedication to rum!

Holiday Rum Treats at Cupcake Royale



Cupcake Royale's Rumball Cupcakes

Rum cakes and Rum balls are classic, but have you tried Rumball cupcakes? Seattle's Cupcake Royale does it right with this rum-based holiday treat. Upon first glance this composite appears to have three individual parts, consisting of a blanket of chopped walnuts embedded on a chocolate frosting coated crown supported by its chocolate cake base. Cupcake Royale will have you know they "bake their cupcakes from scratch every day with only the finest local, seasonal ingredients" Want to watch your cupcakes in their formative hours? Go to the back of the store (Capitol Hill) and view the bakers and cupcake makers! Quality ingredients are key to any tasty product. My first bite reveals a rich, silky chocolate frosting with notes of rum. I learn Myers's Original Dark Rum, a Jamaican rum made from molasses, is used and it holds up well in this decadence. The walnuts, which are candied add a nice textural balance to the soft and moist cupcake below the frosting. In addition to the regular size, they have a mini version...bite-size, oh yeah! (tip: if you like more rum flavor, order the regular size) I can't help but recommend them for breakfast with a glass of cold milk as I did this morning.

The Rum Collective thanks Cupcake Royale for making this holiday season taste even better! 

Vessel: Last Call?



Vessel's Final Days
(Rocky Yeh & Jim Romdall)

Vessel closes its landmark location this Thursday. Yes, its true, and with New Year's around the corner, the timing could have been better. I had to hear the sad news in person so I paid a visit and my respects last evening. I am told that Vessel could not come to an agreement on their lease. Who owns the building you might ask? I won't point fingers here, but our own University of Washington. Fear not Seattleites, this rum-friendly crew will be opening a new location in 2011. After some relentless questioning, Jim Romdall, Vessel's bar manager, comes forth with some exciting news. He tells me the new location, "will still be Vessel...but better." "We are going to do something that no one else is doing," he says casually while infusing carbon dioxide into the next cocktail. This is not surprising for a bar staff that already serves innovation and liquid elegance nightly. Rocky, whom I recently met, is just the gentleman I like behind the bar, friendly, quick to talk rum and not afraid to improvise. Rocky prepares my final rum cocktail of the evening (see photo). Delicious!



Mangoustans Rum & Averna Fizz
(crafted by Rocky Yeh)

The Rum Collective is very excited to know Vessel will reopen again.

All the best to Jim, Rocky and the staff at Vessel!

Barbados Rum: A Tour of Tours

Home >>Barbados Rum: A Tour of Tours

When unique opportunities present themselves, such as a trip to Barbados, one need not deliberate much on the course of action. What wasn't there to look forward to? A few days engulfed in intimate tours of rum distilleries, sitting the tasting panel at the Caribbean Rum and Beer Festival and enjoying some great rums with other RumXPs. Not enough? Throw in some white sandy beaches, turquoise water and Barbadian rum shops a plenty. So, I went and am back here to tell the rum tale.

Barbados is a small, but unique island. It measures just 21 miles long by 14 miles wide, is made of limestone coral and is part of the Lesser Antilles bordering the Atlantic Ocean. Most importantly it has the oldest recorded rum distillery in the world. It is appropriate then, that The Rum Collective's first post begin with place of origin of rum as we know it.

The Rum Refinery Of Mount Gay Limited

The site of Mt Gay Rum appears almost hidden from the road, as the entrance is lined, quite fittingly, with sugar cane fields. Upon arrival, Oscar, provided us an insider's tour not only detailing each area of site, but discussed new developments and interesting facts along the way. For example, the origin of the present name has a interesting story behind it. During the purchase of the the brand Mount Gay, the term "refinery" was  overlooked and used instead of "distillery". One can only wonder, was little tipple of rum was involved?



  

Fermentation

(old fiberglass tank)

Pot Still - 100 years old
(made in Edinburgh)

Upon visiting each area, one gets a sense of the rich history and authenticity from the fiberglass fermentation tanks to century old pot stills. Things of yesterday were built well!

One recent development is the construction of new stainless steel fermentation tanks. These will allow for more control of the fermentation process and improve efficiency and product yield.

New Fermentation Tanks

In addition, a relatively new boutique rum is being crafted on site, called Mount Gilboa. Although the pronunciation of "Gilboa" varies, its meaning does not. Dr. Frank Ward Jr., descendant of the patriarch Aubrey Ward and creator of Mount Gilboa, informs us that this was the original name of the geographic area now known as Mount Gay. We are told that if you look at old maps of St. Lucy, Barbados you will find Mount Gilboa, not Mount Gay. Mount Gilboa is a triple-distilled pot still rum presently only made in small quantities. What a gem! Unfortunately, it is not yet available in the US market.

Thank you Frank and Oscar for your time, generosity and the informative tour!

Mount Gay Distillery & Visitor Center

A short distance away by car (or Rumbus if you were there) you will find the Mount Gay Distillery and Visitor Center. Here, you can take their guided tour or just head directly to the bar for some refreshing rum punch first! On tour, we viewed some old memorabilia in the Brand Museum, experienced the film "The Rum That Invented Rum" followed by a tasting in their "Rum Shop". Next, after a short walk teased by rich and delicious scents of rum, we had bird's-eye view of the aging, blending, bottling and distribution areas. At the end of the tour, the bar and restaurant served some tasty flying fish and of course more Mount Gay Rum. Don't forget to stop at the gift shop for your souvenirs! Any trip to Barbados should include this tourist attraction.

So, to summarize and possibly clarify any confusion, Mount Gay Rum is distilled at The Rum Refinery of Mount Gay and then sent to the Mount Gay Distillery & Visitor Center for blending, bottling and distribution. I found that the relationships between brands, distilleries and bottling on Barbados are not simple. Let's move on to the next rum distillery!

 

West Indies Distillery / Cockspur Beach Club

We arrive in the morning, get our hair nets and hard hats in order and begin touring the site where Cockspur Rum is made and now owned. Rett, who is a soft spoken engineer and our tour guide greets us and we follow closely. Don't let the beach front fool you, this distillery is

Holding Tanks
(Brighton Beach in background)

strictly business producing the majority of the rum on the island. Their fermentation and distillation processes are finely controlled with computers to achieve their qualitative and quantitative goals and maximize efficiency. Rett informs us that this technology was
developed in India. I am not surprised coming from the land of Microsoft. Although column distillation is used as their primary distillation method, pot stills are also used albeit to a less extent.





 

Tasting Room



The next segment consisted of a unique tasting experience involving several different labeled and unlabeled rums, both pot and column distilled, organized according to age. Comparative tastings of this sort provided a useful contrast, allowing you to detect the subtle changes the rum gains over time. On the way to the bottling area, we stop for a short time at the aging warehouse. The bottling plant, like the rest of the distillery is very efficient and a bit mesmerizing. The tour illustrates that West Indies Distillery is a powerhouse, producing and bottling rum, not just for their recently acquired brand Cockspur, but for others as well. Next Stop...Cockspur Beach Club!

The Cockspur Beach Club, formerly the Malibu Beach Club & Visitor Center, is located across a short path from the Distillery. After a few Cockspur Rum based cocktails, we are greeted by Tia Best, Brands Sales and Marketing Manager, for a warm reception and photos. What a great setting to drink Cockspur Rum and lay in the sand. Rumtastic!

I would like to thank Rett and Tia for their time and a wonderful tour!

St. Nicholas Abbey

Over the gullies and through the mahogany forests to Larry Warren's plantation we go! His Jacobean style mansion is rare, one of three remaining in the Western Hemisphere. What a place to make rum! Larry meets us in the Courtyard and takes us through the ground floor describing some of the house's architecture and many of amazing vintage pieces that still remain. A Rum punch is served upon entering the museum where one can view vintage maps, measuring devices (see photo) among other artifacts.



Old British Measure
(1 Gallon)



We are invited to watch a film describing life on the plantation in Barbados circa 1935. Amazing footage! Quality is a word that comes to mind throughout this tour. After the film, we step into a room known as the Rum and Sugar Bond for tasting and discussion with Larry and his son Simon Warren. Barrels of Rum line the room surrounding a table where the etched bottles are on display. Simon is quite knowledgeable and quick to throw in a witty joke.



Me, Ian Burrell and Simon Warren
(Rum and Sugar Bond)

The Terrace Cafe serves a delicious flying fish sandwich and we had lunch here before making our way down to the Boiling House. As a Seattelite, I will mention they also serve fine espresso. Let me restate again that quality craftsmanship is apparent throughout. It was awarded "Best Rum Package" this year at the Golden Rum Barrel Awards and for good reason. I learned that each bottle is labeled by hand, sealed with a mahogany wood cork with leather inlay. If that wasn't enough the orientation of the leather inlay symbol to the bottle's front label is identical for each! (see photos)

St. Nicholas Abbey Rum
(Front)



St. Nicholas Abbey Rum
(Top)





 

The Boiler House contains the Steam Mill, Syrup Plant and the Distillery. Larry speaks with passion about his work at St. Nicholas Abbey and it is a pleasure to listen and be part of the tour. Once inside the Distillery, we had the opportunity to preview some sugar cane juice based products (rum and cane syrup) and ogle at Annabelle. Annabelle is made of both a pot still and rectifying column (see centerfold below). The copper is so clean and reflective it resembles a piece of art! Stunning!

Annabelle
(back)




Annabelle
(front)

 

Touring St. Nicholas Abbey was a pleasure. Cheers to Larry for his craftsmanship and quality rum! I highly recommend it and am looking forward to my next return. Thank you!

Foursquare Rum Distillery

The final day of my rum adventure began with a tour of Foursquare Rum Distillery. The tour layout is well planned and clean and am told it can be done without a guide. However, we had the opportunity to learn from a tour guided by Richard Seale himself! At the start of tour, old bottles are showcased with some informative reader signs. As we move from the fermentation area to the stills, Richard provides insight into some of the modified processes he is using to make a better product. For example, he discusses the chemistry of using lower pressure distillation and reduced temperature to prevent the formation of certain chemical byproducts that result from higher temperatures. In addition to the smart ideas going on the inside of the distillery, the heritage park hosts green friendly designs. A gazebo composed of reused machinery parts (see photo).

Green Friendly Gazebo

In addition to making Foursquare Rum as the signs indicate, the distillery produces quite a few others, by the names of Doorly's XO, R.L. Seale's Old Brigand, R.L. Seale's Finest Barbados Rum, Rum Sixty Six and Tommy Bahama to name a few. Again I am sorry to inform my Seattle readers that only the Tommy Bahama Rum is available in Washington State and not for much longer. The on site tasting of Tommy Bahama Rum brought some smiles and positive comments. Get this brand while you can, as it is being discontinued soon. At the end of the tour, Richard entertained some open thought provoking discussion on the rich rum history specific to Barbados. Listening to some of Richard's comments on making rum and direction of industry after touring several distilleries in the past few days filled a few knowledge gaps. Following the tour in an adjacent room, several rums were poured for more tasting and the rum discussion continued. Could it get any better?!

Before continuing with the "Seale Tour", I wanted to thank Richard for his time, thoughtful commentary and generosity!

Barbados East Coast Tour

After the Foursquare Distillery tour we were fortunate to have Gayle Seale (Richard's wife) provide us with a local's tour of the east coast of the island. Gayle is great company

and very excited about photographing the natural beauty and interesting sights found along the way. The scenery is picture perfect. We visited several sandy coves, one of which was the setting for a Tommy Bahama Rum advertisement, an old uninhabited mansion and a lighthouse. We stopped for lunch at Roundhouse, a restaurant with a decent rum selection and a glorious view. Sipping some homegrown Bajan Corn and Oil cocktails (Gayle's recommendation) over lunch and looking out over the Atlantic Ocean with friends made for a memorable experience. 

Morgan Lewis Sugar Mill

On our return we visited the Caribbean's oldest working windmill. The Morgan Lewis Sugar Mill is still being used periodically to power sugar cane milling today as it was in earlier times. Gayle also introduced us to tamarind balls, a Barbadian candy made of tamarinds and sugar rolled into a ball...yum!

A big thanks to Gayle Seale for sharing her time and passion for Barbados with us.

An outstanding tour!! 

Barbados is a beautiful island, full of amazing sites for those interested in rum and its rich history. Many of the rums from Barbados I mentioned and a few I didn't mention here will be reviewed in upcoming posts. Stay tuned...