Summer in Seattle Brings a Climate of Rum

Summer Rum Arrivals
Lake Washington and Mt. Rainier (background)

Summer is here! This change of season brings a few more bottles of rum to choose from. Although rum's versatility makes it a choice spirit for all of the seasons, it is more often associated with the summer months. Hot weather-inspired tropical rum drinks, barbeques, rum punches and classic rum cocktails sipped over waterfront views come to mind, not to mention less clothing and warmer rum-filled nights. While the Northwest's seasonal weather changes seem less diverse and more monotone, the climate of rum in Seattle is shifting to better quality and wider selection to make up for it. Variety is the spice of life right? And that spice may now come in the form of a new spiced rum. Presented with more options, one needs to know which new arrival they want to choose first. The Rum Collective is interested in making that choice an informed one!

Bardenay Rum: Looking for a rum from the Northwest? How about a different mixer for that rum and coke? Well, here it is, coming to Washington from its neighbor Idaho and more noteworthy, the first restaurant distillery in the United States! "Distilled from cane sugar" and not too expensive with a reported "Northwest" flavor at $22.45.

Chairman's Reserve Rum: Undervalued, Chairman's Reserve is full of flavor and reasonably priced. This is a great combination if you are looking for a quality rum. St. Lucia's finest will find you pleasantly surprised. This rum's profile holds up great in quality cocktails and will work nicely on ice or in simple mixers like coconut water, ginger ale or orange juice (fresh pressed of course). A steal of a deal at $21.95. Its clear colored counterpart is also available if you want a solid mixer without as much flavor for $23.60.

Banks 5 Island Rum: A great choice for making daiquiris, mojitos and many other craft cocktails where a unique and delicious white rum is necessary. Yes, you should try to taste all five islands this summer and now you can do it all at once for $38.05!

Dancing Pines Rum: If spiced rums are your thing, try Dancing Pines Spiced Rum, a small batch rum from Colorado. Small batch and boutique distilleries are on the rise and here is yet another example. A good choice for a late night Hot Toddy or Spiced Cider. Priced at $37.35 it falls in price range of other products made in the USA.

Kōloa Rum: Kōloa Dark is the second rum in their line to become available in Washington this year. It works with tropical fruit and other cocktails requiring a dark rum. Also a nice finishing touch for certain desserts, like ice cream or rum cake. Made in Kauai, (see my post) this premium Hawaiian product shouldn't be overlooked at $48.10.

Ron Abuelo: Ron Abuelo 12yr is a respectable, go-to sipping rum, served neat or on the rocks. It is versatile, working well in premium cocktails or paired with a cigar and priced right at $34.95. If you are looking for something really special to be enjoyed at a celebratory event or perhaps to show off to those fine spirit loving friends, then Ron Abuelo Centuria is the right choice. From Panama (see previous post) this is a blend of aged rums up to 30 years you will not want to miss at $125. Yum!

Another round of applause for those WSLCB stores that are making better rum selection a reality!
(Note to buyers: look at stores #96, #136 and #101 first)

Touring Varela Hermanos, S.A.: A Closer Look at Ron Abuelo

Home >> Touring Varela Hermanos, S.A.: A Closer Look at Ron Abuelo

Touring a rum distillery should provide an experience that allows for a more well-rounded understanding of how that rum is created. Such experiences often yield a perspective with significantly more meaning beyond what can be obtained from the name and face of the bottle. Visiting the Varela Hermanos plantation was educational indeed and I bring you that firsthand account here, so read on.

Varela Hermanos, S.A. is located southwest of Panama City in a town called Pesé. We pass a local school on the way where children are being taught how to till the ground and others are planting seeds. Socially responsible and environmentally sustainable practices are important to Varela Hermanos as they employ are large number of workers locally. In addition, I am told they provide financial support to the local school as well as education about such agricultural practices. The entrance is marked by an archway with their name across it. Fields of new growth sugar cane can now be seen after the February harvest and provide the background for the various fruit trees that line the road to the distillery. After a tasty lunch and trying out their newly released and refreshing product Seco Herrerano Platinum, we begin the tour.

Statue of Jose Varela B.
(1874-1944)

Andrea, our tour guide, is very friendly and discusses each area beginning with the site's origin and founder, Jose Varela. In 1908, Don Jose Varela Blanco, a Spanish immigrant opened the first sugar mill in the newly formed Panama. In the background, three rows of five warehouses are used to store and age Ron Abuelo. Each Bodega de Añejamiento holds 7200 barrels except for No. 3, which holds 6000 barrels. Enter rum heaven! The rum in Bodega No. 3 dates to 1978 and is aged using a solera method. These barrels are stacked on their sides in a pyramid style.

Bodega de Añejamiento No.3

To contrast, the vertical barrels on pallets in the other Bodegas are not undergoing a solera process of aging (see photos). Ron Abuelo is aged in American white oak barrels acquired from Jack Daniel's. After being used once by Jack Daniel's, each barrel is inspected and hand selected for quality to ensure optimal and consistent results when aging the rum.

Barrels Aging Solera Style
Bodega de Añejamiento No. 3



Barrels Aging
Bodega de Añejamiento No. 2

The sugar cane is harvested here each February and they are proud to inform us of their responsible methods of cultivation. Varela Hermanos employs ox cart and wagon for transporting sugar cane from closer fields and trucks for the more distant ones due to the size (2000 acres) of their land. In addition, and as mentioned in an earlier post, they are one of the few rum producers that do not burn their fields after harvest.



Ox pulling cart of sugar cane to the weighing scale

Instead they hire local labor to prepare the fields manually. This prevents exposing the sugar cane and land to harmful substances released by the use of machines and burning of the remaining cane fields. Such processes require more time and monetary resources but demonstrate commitment to eco-friendly and socially responsible practices. Upon cutting the sugar cane, it is first weighed and may then go to the refinery to produce molasses for making Ron Abuelo or is pressed onsite for its juice, which is is used for the production of Seco Herrerano. The used cane stalks are then dried, bundled and become the energy source that fuels the boilers. Waste not, want not!

 Pressed sugar cane drying
(background)

 

Feeding sugar cane to the boiler

Varela Hermanos, S.A. utilizes several different yeasts and spring water to ferment the molasses and fresh pressed sugar cane juice, taking 36-48 hours per batch. The product is then distilled

Fermentation Cylinders

using only column stills prior to testing, aging and blending. The bottling and distribution site is located a few

Column Still

minutes driving time towards town right next door to Jose Varela's original house. Bottling is observably a very mechanical, machine-oriented process and in my opinion contrasts with that of the aging and blending art form: human-oriented and palate driven. Inside the bottling facility, I learn they have a recycling process for bottles locally. Ron Abuelo is bottled at 37.5% and 40% ABV for the local and majority of international markets (with exception of Spain) respectively.

Ron Abuelo Añejo
Bottling Facility

Ron Abuelo: An Intimate Tasting

Restaurant Casuale was the perfect setting for an intimate tasting of Ron Abuelo. Ron Abuelo's complete line of rums selectively paired with fine cuisine from master chef Fabricio Torcivia...oh yeah! The tasting was led by Ricardo Henríquez, Director de Investigación y Desarrollo, and Daniel Fábrega, Director de Exportación, and although formal in setting it moved forward in a very casual and freindly fashion. Ron Abuelo 501 is in session! Ricardo is full of information and despite his youthful appearance, his title of Master Blender became readily apparent in his answers; highly articulate, tailored to your understanding in technical details and tastefully mature. He explained that four processes are occurring during the maturation process, which imparts the aromas, flavor and overall character of the rum.


Ricardo Henríquez and Daniel Fábrega of Ron Abuelo
Restaurant Casuale

First, there is extraction of the color and flavors from the wood. Second, oxidation begins as the spirit is exposed to air over time. We are told the barrels are filled with 190 of the 200 liters in each barrel, hence its constant interaction with air as it ages. Third, the marriage of the chemicals over time. Although unstated, I can attest to some love in this relationship. The fourth process is the concentration of the rum due to evaporation. We begin tasting each rum beginning with Ron Abuelo Añejo, then Ron Abuelo 7yr, followed by Ron Abuleo 12yr and finally Ron Abuelo Centuria. Note, Ron Abuelo Añejo does not provide an age statement as its older siblings, Ron Abuelo 7yr and 12yr. I learn the name Añejo was given to stay true to the traditional style of naming aged rums and other spirits. However, further questions revealed it to be a blend of  rums aged a minimum of five years. As we move to the 7yr and 12yr, several of the processes Ricardo describes become more pronounced and resolute as the balance of sweetness, toastiness and woody highlights are appreciated.

Ron Abuelo Tasting

I also learn that the blend making up these products contain some rums aged up to 20 years. The final rum to be tasted, Ron Abuelo Centuria, was named, as it may sound, to celebrate "a century of rum-making tradition" at Varela Hermanos, S.A. Although this article is not meant to be a formal review of the product, I will add that the presentation of the Centuria is elegant and a visual spectacle. From its wood laden interior to its clean magnet closure, this classy casing pairs well with its sophisticated
taste profile. The Centuria's complexity and extended finish mark the end of an incredible evening. Winning!

A very special thank you to Richard March, VP Sales and Marketing, and Andrea for an insightful tour of Varela Hermanos, S.A.

Cheers to Ricardo Henríquez and Danny Fábrega for their informative discussion on and tasting of Ron Abuelo!

Cassata: A Taste of Italy in British Columbia



Cup of Cassata
Dolce Gelato

Nothing whispers love like an Italian gelato. Apply an age old dessert recipe from Sicily infused with rum and you may be singing, "That's Amore!" A little over two hours driving time north of Seattle across the border in Canada, one can experience this sort of rapture at Dolce Gelato. Located along the south end of White Rock's famous beachfront walkway just across from the Pier, visitors will also find a picturesque setting. A cup or cone full of Cassata gelato is a perfect treat for a walk along the beach looking out at the body of water known as the Strait of Georgia.
 

Cassata in Display Case
Dolce Gelato



This gelato's presentation is attractive looking through the glass display case, but a label reading "contains liquor" prompted a closer look. I am told the milk and cream are obtained locally, while the chopped pieces of pistachio nuts, chocolate bits and candied orange peels are from Europe. But what about the Rum? I learn that a certain bottle from a recent trip to Puerto Rico was used. Unfortunately, the owners could not recall the rum's name. Was it Don Q, Ron del Barrilito, Bacardi or another brand that was used? Perhaps a proper visit and a sensitive palate will reveal the mystery. The flavors of nuts, chocolate and orange each pair well with rum in cocktails. In gelato, their diverse textures work well too. Finely chopped pistachio nuts, quick melting tiny chocolate pieces and chewy candied orange peel compliment a refreshingly cool, silky gelato with notes of Puerto Rican rum mixed throughout. Sensational! One more please!! 

Cheers to Davide and Elisabetta of Dolce Gelato for their Cassata, a rumtastic gelato!

The Rum Collective's Brand Logo



The Rum Collective's Brand Logo

The Rum Collective is pleased to introduce its new brand logo! Brand logos are often employed to identify a business and help form a simple association between it and the products or services provided. Using logos or symbols is nothing new to humans, who have been mastering the concept since the dawn of time. In certain cases, these logos or symbols hold significant meaning, create an emotional response in the viewer and display their power through their imagery and what it represents. In order for my idea of this logo design to come alive, we consulted Daniel Young, the graphic design specialist and art force behind Daniel Young Studios. This is the third piece Daniel has finished for The Rum Collective and proud of it we are! The anchor is the central element and is consistent with The Rum Collective's overall graphical theme. The red filigree in the background represents a living collective. It grows organically integrating into the objects in its environment. It visually represents the provision of education on rum and assimilation of followers into the rum lifestyle. We paused Daniel's artistic journey for a few questions regarding his work for The Rum Collective...over a glass of rum naturally.

TRC: How did you get involved in The Rum Collective's brand logo project?

DY: I met Nick about three years ago. I teach art and design at a local academy, so Nick knew about my art career. When he formed TRC, he asked if I could help with the brand's artistic development. After designing his website image and business card, it made sense to continue with the vision on the brand logo.

TRC: What is story behind the brand logo design? Does it symbolize something?

DY: Every image of TRC has a connection to rum or its history. From the beginning, Nick wanted the anchor to be a prominent feature in the design. The anchor's association with the Navy and transport of rum was clear. He did surprise me though, with the proposed organic "tendrils" that flowed around and into the anchor. I think they symbolize a fluid entity, growing and changing, imparting the feeling of a living organism.

TRC: What was the most challenging aspect of the brand logo artistically speaking?

DY: Nick's idea was beautiful, but very detailed and crafting the concept of the tendrils to both our satisfaction was an enduring process. It required close-up, intimate detail with free hand brushing as well as adjusting drop shadows in different layers to portray the three dimensional effect wanted.

TRC: What got you started in art and more specifically graphic design?

DY: When I was younger, I didn't really have toys. My Dad would always draw me toys that I'd play with on the kitchen floor. Ever since then I've hand drawn things for fun and entertainment. Many years later I graduated with a degree in Illustration. I've worked quite a lot as a traditional freelance illustrator and still do. Accepting the work from TRC allowed for a more concentrated focus on brand design. So far I've really enjoyed it.

TRC: Are you a rum drinker? Has working for TRC influenced your preference in rum? Which rum are you drinking now?

DY: You know, to be honest, I never really liked rum...not until I attended The Rum Collective's first meeting. I always found it burnt my throat. I've tried several rums since then and loved them all. In fact, TRC is designing the rum-based cocktails for my wedding. Recently, Ron Abuelo 7yr has been my go-to rum.

TRC: First the website image, then the business card and now completion of the brand logo. Which piece did you enjoy most? Why? What's next?

DY: That's really hard, actually. Every art piece I worked on with Nick was both a challenge and a blast. I love the business card for its clean strong design further pronounced in printed form. The brand logo...because it defines TRC like a visual representation of an organization. I will say I enjoyed the website image most because it's mysterious and hits the part of me that loves fantasy art. Taking Seattle and transforming it slightly while playing on the Treasure Island theme struck my fantasy side. It was an honor to work on it. I am continuing with TRC on several t-shirt designs coming soon. As for what's next, well, I'd like to do some more work for corporations on their visual image and making them more accessible and meaningful to the public. Working as a full time consultant is my end goal.

The Rum Collective would like to thank Daniel Young for a job well done!

Rum Renaissance 2011: The VIP Experience

Going to Rum Renaissance is a must do, something to put on your list before you die; going VIP is an experience you will want to stay alive for forever. Is the price worth it you ask? One could analyze the cost for what the ticket provides. For example, simple math indicates if you attend just the VIP Parties and Grand Tastings, you would pay less than $30 per event. Each event allows for its own unique experience. Now add a treat like the Zombie Jamboree (see my recent post), numerous Celebrity Seminars, Cocktail Competitions and the Island Lifestyle Showcase and that equates to a solid investment in rum fun. For those who like crunching numbers, calculate this - RUM IS INCLUDED! For me, any assigned cost is irrelevant, like setting a price on time with friends and family. Evenings spent catching up with your rum loving mates and meeting new ones while making your way to different VIP venues tasting aged rums, drinking exotic cocktails and sampling specialty hors d'oeuvres is time well spent. Warmth from the sun, rum in my glass and long sandy beaches brings forth romantic images of a far away desert island. The romance of rum is apparent and melted a few hearts at the Rum Renaissance VIP events this year. Were you one of the lucky few? If not, here is a sampler of the VIP Party menu that left the feeling of complete satiety. A sort of South Beach Diet for rum lovers if you will.



Ron Brugal
(Blanco, Extra Viejo, Anejo)

Brugal VIP Party

A beautiful palm tree lined, grass area behind The Palms Hotel is the setting. Attractive smiles in Dominican attire greet us. Ron Brugal cocktails are served and La Flor Domicana cigars are being lit among the many appetizer plates that pass beneath your nose to disappear all too quickly. As darkness falls, live Latin music of Alto Nivel

Brugal Party

fills the air (live video) and the furniture begins to glow. Rum pairs perfectly with Latin music. Eyes become distracted by the stylish shoes moving quickly with the beat and in harmony with those provocative hip movements characteristic in Latin dancing. It is a Dominican Rum Party alright. Viva Ron Brugal! The rum flows and this party goes on and on...



Tobacco Road

Zafra VIP Party


Tobacco Road is the known as the oldest bar in Miami and an exciting location to sip a rum like Zafra Master Reserve Rum 21yr. Upon entering, one makes a short walk down memorabilia lane to find a patio and not surprisingly the scent of cigars and fine rum.

Zoriga's cigars
(at Tobacco Road)

A woman named Zoriga tells me she has been hand rolling cigars for 25 years. The speed and care I witness speak for themselves. They are picture perfect as the smoke fills the air amidst the waves of flash photography. If you were there, you may have had the pleasure of having an informative conversation with Zafra's Master Blender and Director, a living legend in fine rum making, Mr. Francisco "Don Pancho" Fernandez. I did and it was a conversation that I will not soon forget. (Thanks in part to my translator Joey Casanova!) Rum and more rum-filled fun is the motto here folks as we move on to...



Bacardi decor

Bacardi VIP Party

Bacardi Headquarters, almost like entering Fort Knox but perfect daiquiris are served here. Oh yeah! This functional museum of Bacardi artifacts is a must stop for any rum aficionado in the area. Here with your VIP badge you might admire age old cocktail recipes and take in some history while sipping a refreshing Bacardi mojito or Reserva Limitada (see my recent post) or both!

Robert A Burr and David Cid

We were given a special welcome from David Cid, Bacardi's Brand Master Apprentice, who also lectured at one of the Seminars offered at Rum Renaissance. Notice in the photo to the right, Mr. Burr has curious smile about him. The master plan he knows and later that evening RumXPs had the rare opportunity to have a tasting and meet Facundo L. Bacardi, Chairman of the Board and the great-great grandson of the founder, Don Facundo Bacardi. Wow!! Moving on...



Chesterfield Browne

Mount Gay VIP Party

Chesterfield Browne, International Brand Ambassador & Mixologist for Mount Gay Rum, says it best, "Mount Gay Rum is the rum that invented rum!" Set up outside at the SOHO Beach House, live music and mixed drinks flood the party. 

Paul Yellin and Robert A. Burr

Oh, did I mention the food? Mouth watering morsels under the direction of Paul Yellin a.k.a.,The Rhum Chef, couldn't come out fast enough. The presentation and delicious flavors left many a serving plate empty within minutes as they entered the crowd. Check out his latest book, Infusion: Spirited Cooking in the Caribbean for a taste at home. Chester, who also presented at the Seminars is great fun to talk rum with and listen to. (Northwest readers should know he will be in Seattle, WA later this month!) Soon, the luxurious Mt. Gay 1703 was being enjoyed neat as the party became standing room only. Success!

Rum on yo...more parties!

Abuelo VIP Party

Passing through the entrance to the VIP party sponsored by Ron Abuelo proved difficult for many. Many stopped for photos if not just to ogle. Few words can capture the essence of a moment in time like a photo. (See below) Ron Abuelo's attractive presentation at Rum Renaissance is difficult to best and fitting for such a well-rounded line of rums. Located in the famous Deauville Beach Resort Jazz Club, this party was convenient and a practical segue for an afterparty. An excited crowd reveled in the various Abuelo rums before video screens displaying many rum making processes

Ron Abuelo Girls & David Russell
(holding Ron Abuelo Centuria)

 at Varela Hermanos S.A., the site where Ron Abuelo is made. Rum punch and fish bowl antics from behind the bar and a celebratory introduction to Ron Abuelo Centuria by Ricardo March, VP Sales and Marketing at Varela Hermanos S.A., marked an incredible evening. Winning!!


VIP Please and Thank You!

Rum Renaissance 2011: RumXP Tasting Competition Results

2011 RumXP International Tasting Competition

The door to the competition reads "Judges Only". The RumXPs (The International Rum Expert Panel) are fit to judge. This closed door competition is composed of five blinded tasting sessions, covering 9 categories including more than 80 different rums from around the world. Awesome! RumXPs are serious about rum and the final results will tell all. The RumXP awards given at Rum Renaissance, the largest and most significant rum event in the western hemisphere, will again set an anchor of prestige and influence in the rum waters that be. But, which rum will medal and how will it place? The Results are in! Click on the link and be one of the first to learn what the experts think!

Rum Renaissance 2011: Part I

Mai Kai Polynesian Restaurant

Zombie Jamboree

Mai Kai is the setting. This undead intoxi-concoction brought to life by Don the Beachcomber over 75 years ago is resurrected. Zombies were called upon and were slayed beneath tiki torches. Drum pulsing fire dances in grass skirts filled the stage of Polynesian culture. Rummies united here to celebrate the first day of Rum Renaissance 2011! Jeff "Beachbum" Berry presented its history and another tasty lesson in tiki origins and authenticity was sipped to the end. One more please! This legendary tiki cocktail inspired competition may have determined a winner, but all those voting became Zombies and stumbled away not needing any impersonation of the living dead. A perfect start!

Bermuda Triangle VIP Party

We arrived poolside at the Deauville Beach Resort surrounded by water in all directions. Rum compass? Check. Barritt's Ginger Beer and Fee Brothers sponsored a craft cocktail competition involving local mixologists. Did you say bitters, ginger beer, at least 5 types of rum and fresh fruit? Oh yeah! History tells us there are some unfortunate visitors who travel over the Bermuda Triangle and disappear. Which bartender will weather this storm? Let the drinking begin!


Dressed for Success
(Freddy Diaz, Lindsay Gorton, Joshua Holliday)


The cocktail fashioned by Freddy Diaz of Alambiq made with two types of Ron Dos Maderas was cheered to victory by the crowd. There were other fine attempts at this feat that lost their way. A special mention of the Miami Mule which may have disrupted some of the circuitry in those who were overcome with this very drinkable and delicious libation.




Winner - Bermuda Triangle
(by Freddy Diaz)

Bermuda Triangle

1.5oz Dos Maderas 5+3

0.5oz Dos Maderas PX
1oz Barrit's Ginger Beer
1oz Don's Mix #1

0.5oz Boiron Lime Juice

0.5oz Simple syrup

1 dash Fee Brothers Grapefruit Bitters

Thin slice of grapefruit & cinnamon stick

wrapped with a cucmber string (garnish) 

Miami Mule
(by Ezra Pattek )

Miami Mule
1oz Ron Zacapa 23yr
1oz Banks 5 Island Rum
3 dashes Fee Brothers Rhubarb Bitters
1oz Lime juice (fresh squeezed)
1oz Barrit's Ginger Beer
Mint sprig (garnish)

Cheers to the beginning of Rum Renaissance 2011!