Hot drinks featuring Rhum J.M was the theme of our Contest and the cocktails were a blazin'! Considering several of the rhums used were 100 proof, this may or may not be a surprise. The bar at The Coterie Room set the stage as the finalists prepared and the crowd gathered around the Macouba Punch bowl to refill their cups just prior to showtime. The panel of judges gave the sign and the first contestant was called. What were the cocktails, who won and what were their prizes?
Here's a look at all that steaming hot agricole action...
Prepare by steeping 2 tsp of tea in 6oz water for four mintues. Pour Rhum J.M, sweetened condensed milk and bitters in a cup and stir in the hot tea. Serve in a tea cup with a russian tea cake made with the brown butter fat that washed the Rhum J.M.
Prepare by adding the first three ingredients into a silver Tankard and the last two into another. Light alcohol on fire, then pour back and forth 4 - 5 times in the style of the Blue Blazer. Pour into a tempered wine glass, garnish with apple slice and fresh, grated nutmeg
Le Rayon Verte by Jason Saura
Finalist Kristen Burns presents...
Smoked Caramel Rum Cider
2oz Rhum J.M V.S.O.P
1/4oz ruby port (Porto Defino)
4oz pressed Braeburn Apple cider
1oz house-made smoked sea salt caramel sauce
Prepare by placing Rhum J.M and port to a glass mug, then add heated cider and stir in house-made caramel sauce. Garnish with a house-made rumball using Rhum J.M Gold (& spoonful of caramel)
One of Martinique's most celebrated rhums is about to spill out of its typical 'Ti Punch role into the realm of hot toddies, warmed punches and coffee drinks. That's right, Rhum J.M is breaking away from its historic mold. Wait, what? Aren't rhum agricoles just for making 'Ti Punch? Perhaps, but not if we have something to say about it! Just as other lesser-known spirits have come to achieve over time, rhum agricole will expand out of its traditional cocktail like tequila to the Margarita, cachaça to the Caipirinha and pisco to its Sour. This contest is set to expand the agricole envelope and after reviewing many amazing entries, it's clear there are many talented individuals capable of this. We are pleased to announce the following contestants have been selected to present their cocktails in a live competition at The Coterie Room on November 24th, 2013 from 5-7pm just following our tasting event. Outstanding!
Want to experience this steaming hot agricole action live? No problem. Grab a ticket to our meeting, Giving Thanks to Rhum J.M: Tasting the Harvest and receive a complimentary VIP Pass!
Less than 48 hours in Martinique and intoxicated by its nature and the spirit of Agricole it yields, quite literally, I begin again. Today, we were off to see the harvest at Rhum J.M; those robust agricole legs viewed inside my glass last night, now, firmly underneath me. The journey up north is post card perfect; spectacular cliffs and ocean views to your right, long sugar cane stalks blowing in the wind to your left. The truth is, Martinique views demand a leisurely journey and suggest that stop-off for a 'Ti Punch is more than necessary. Oh yeah!
Rhum J.M sugar cane fields beneath Mt. Pelee
The arrival to the cane fields of Rhum J.M is magical. We drive up an unmarked pathway into what resembles more of a sugar cane labyrinth at the base of Montagne Pelée. Our first stop is at the water source, an underground volcanic spring. This mineral laden spring water is used periodically to water the crops but has significant influence on the soil below.
We all stop to taste the holy water as the clouds pass quickly above almost dancing with the light of the Martinique sun. The climate at the North end of the island is noticeably more arid than its southern parts. If the powerful view of tall sugar cane going up to the footings of Mont Pelée doesn't make your mouth open wide in awe, the view of it directly behind you may pull on a few heart strings and confirm you have found some sort of heaven on Earth. Indeed, one need not die to experience such bliss, simply visit the region of Martinique known as Habitation Fonds-Préville.
The view
Rhum J.M sugar cane fields above the Atlantic Ocean
Banana bushel
There is a small factory located just before entering Rhum J.M's sugar cane fields; however, it is processing the fruit of a different sort of crop, bananas. One can see banana trees growing adjacent to the sugar cane fields; their bushels wrapped up in blue bags. It is between the sugar cane and banana plants that a synergistic microclimate exists. The soil's composition and water are influenced by the banana plants which positively influence the sugar cane quality and quantity each year.
Premium Banane
The sugar cane and banana crops are rotated every few years to create optimal soil conditions. One can plainly see how sugar cane, growing in this unique environment, impacts the character of fresh-pressed cane juice and its subsequent distillate known as Rhum Agricole.
Tally me bananas!
Banana trees at Rhum J.M
Harvest time at Habitation Bellevue, Rhum J.M
We arrive just in time to witness the harvest. The scene is rather impressive and slightly terrifying. Up until 1998, the fields were harvested the old fashion way; men baring machetes. Now, The Harvester is employed. A machine to improve efficiency of the process for sure; cutting low to the ground while simultaneously decapitating the cane's grassy head. It moves forward capturing each sugar cane stalk, cutting them into shorter segments before being emptied into the container following the tractor behind. This machine not only decreases the amount of time it takes to cut the sugar cane, but more importantly keeps cane cutting in pace with the distillery tempo. This sort of control, in effect, improves the quality and quantity of the sugar cane juice yield. Wow!
Let's get a closer look!
The Harvester
Take a look at The Harvester in action during the Harvest!
We followed the truck full of fresh cut sugar cane stalks through the dense foliage down the hill to the distillery. The sugar cane was emptied into a gravity-fed holding bin just before it was pressed. I will note here that it took around 30 minutes from when the sugar cane was cut until it was pressed. Rhum J.M's sugar cane is fresh-pressed without a doubt!!
La Distillerie du Fonds-Préville
Today, their distillery, which began in 1845 by Jean-Marie Martin, is alive and well. Sugar cane stalks are first shredded before they are pressed for their juice. Water is used throughout to maximize the amount of sugar cane juice obtained during the three cycles of pressing. The juice or vesou is collected and pumped into containers for fermentation. It takes 2 hours to fill each container holding 23,000 liters. If you do the math, that's 3.2 liters per second. There are 11 containers on site. We are told that baker's yeast is added to each container before being filled to agitate the mixture amidst plenty of oxygen. This ensures the proper conditions for fermentation.
Below are a few moments capturing the Distillery scene up close
Water irrigation in sugar cane press
Sugar cane juice collected before fermentation
Fresh-pressed vesou or sugar cane juice
Fermentation occurs for 36-48 hours yielding a vin de canne (sugar cane wine) of 5-7% ABV.
Fermentation
Where Rhum Agricole is made!
Rhum J.M Créole Copper Column Stills
A tasting directly off the still?
Well, alright, if I must!
Fresh Distillate
We have discussed that Agricole must be distilled to between "65 and 75 degrees" per AOC requirements. But, just in case, here's the proof...
Myself and Mr. Nazaire Canatous, Master Distiller (right)
Rhum J.M Creole Copper Stills
I don't generally include photos of myself in reviews but here is a special story necessary to appreciate the continuity of care found in the distillation of Rhum J.M. Their Master Distiller, Nazaire Canatous, can be seen in the photo on the right. Rhum J.M has been distilled by him and his father, Pascal (aka Emile Bolnet), continuously for the past 83 years. His father, nicknamed, "Misie Paco" meaning Mister Pascal in Creole, distilled 40 vintages. His son, Nazaire, began working at the lowest level cleaning bottles and has risen in rank to fill his shoes. Today, he oversees his 43rd vintage of Rhum J.M this year. Knowing that the knowledge and skills of this art has passed from father to son over this many years is remarkable. We taste the distillate and it speaks for itself. It is wonderful learning that Rhum J.M is not only the oldest "single-domaine" rhumerie remaining in Martinique, but that its distillation may be regarded as "single-family" too. It is clear the brand's owners appreciate time and tradition. The golden idea set forth by Jean Marie-Martin continues today. Respect!!
Now off to the aging cellars...
Retrieving barrels at the Rhum J.M Aging Warehouse
Aged rhum in caks are being pulled down and drained for bottling
Rhum J.M cask being emptied
The cellar was noticeably humid, but not muggy in a bad way, for the air was concentrated with aromas of aging agricole and wood, almost drinkable. Despite what one learns about osmoreceptors in medical physiology, another thirst meter was at work and I was overwhelmed with an intense urge to satisfy it with all the agricole before me. We enter one of two aging cellars each holding 1700 barrels. Yes! Emmanuel Becheau of Rhum J.M interjects how they label the casks as we try to decipher which vintage is in which cask while making our way deeper within the cellar. At the other end, tulip shaped glasses are passed around for a tasting. My mouth slowly opens. Wait, what's this going on in front of us? Casks are being pulled down by several men to be emptied prior to bottling. Emmanuel tells us that each year rum is being set aside for the 10yr and 15yr vintages to be bottled at cask strength. The tasting commenced with samples taken straight from the cask. We begin with younger rhums, moving on to 10yr and finishing with the oldest vintage (1996) in the cellar. The rhum enters the barrels at 60% ABV; first in new barrels, then finished in once used bourbon. The wood is all American Oak. We are told the angels share includes a 8% volume loss annually with a change of 1 degree alcohol due to humidity loss. It doesn't need to be stated, but the angels are rather spoiled here at Rhum J.M.
Rhumerie J.M
We finish the straight-from-the-cask tasting and proceed down to the boutique tasting room. Inside one finds a thoughtful design. The entry includes education on the history and production of Rhum J.M as well a channel to display the spring water. The action, however, is over to the right, wherein lays the tasting room and retail area. Bottles line the display encompassing an entire wall. Once distilled, each vintage is rested for four to six months in stainless steel containers. Then, It may be reduced by approximately 2 degrees (percent ABV) every 2 weeks to bottling strength in the case of rhum blanc or go directly into casks for aging. My eyes, slightly overwhelmed by the range of expressions on display, begin to focus on Emmanuel as he started discussing 'Ti Punch blanc, then "Ti Punch vieux and then, more mature rhum education ensues...
'Ti Punch o'clock!
Emmanuele Becheau preparing 'Ti Punch Blanc
For the full story (with video presentation) on 'Ti Punch, read our article here.
The display of Rhum J.M bottles for sale is brilliant!
Elegant Rhum J.M display
It isn't enough to end with another round of 'Ti Punches. We sample them all....
Rhum J.M tasting bar
Seeing first hand, this unique mountain-side climate, is believing. It is in fields of volcanic soil and mineral rich springs, co-habited with banana plants under the tropical Martinique sun, this rhum's true character is born. It is in this unique microcosm of Martinque terrior their famous sugar cane rises and Rhum J.M is grown. It would seem, even on Martinque, we are not just talking about "Rhum" any longer, but of a special variant where the parallels with wine and terrior are much more heavily involved. Folks, let us be clear with our words, we are talking about a certain Rhum Agricole; specifically that of the J.M lineage.
I enjoy another sip of the Rhum J.M Cuvée du Fondateur (only available on site) before departure.
It's about that time of year when the weather is cold and hot cocktails are all the craze. This harvest season we celebrate with a cocktail competition. Yeah, that's right. The Rum Collective is holding a contest to see who in Seattle can make the best hot cocktail with Rhum J.M. Seattle likes to pride itself with some of the best bars, bartenders, cocktail writers and spirits' enthusiasts in the country, but does Seattle know rhum agricole served hot? Any Seattleite can enter and every Rhum J.M expression is fair game. There are a few rules to read (see below) and finalists will present their cocktail to a panel of judges at The Rum Collective event on November 24th. Who will rise to the challenge?
The Rum Collective's 'Hot' Harvest Cocktail Contest:
Official Rules
Contest Period:
Cocktail entries will be accepted
from October 21th 9:00 AM PDT to November 18th9:00 AM PST. No entries will be accepted before
or after this period of time. Entries must be submitted to the organizer’s
email (nick@therumcollective.com). A response by email stating “entry accepted” will constitute as an official entry
acceptance.
Entries:
-Limit 1 entry per contestant; contestant must be 21 years of age
-Entries must be original; Note, any entry thought
to be stolen from or plagiarizing an existing cocktail will be disqualified
-Base spirit must be Rhum J.M (any expression)
containing a minimum of 1oz (30ml) base spirit
-Long or short drinks only; no shots accepted
-Cocktails prepared to serve at a warm-hot temperature
-Cocktails should be related to the harvest
and/or fall season emphasizing seasonal ideas or characteristics by their ingredients, presentation, etc.
-Judges may not enter
-Entries must include:
oContestant name, age, place(s) of work and contact (email and phone)
oCocktail name, recipe ingredients including proportions,
garnish and glassware
§Ingredients must be expressed in ounces or
milliliters (ml), dashes or drops in terms of bitters
§Ingredients including premixes must obtain and
receive written authorization from organizer
§Garnishes should be edible and not poisonous
oPreparation method & instructions
oReason why it should win
Finalist Notification Period:
-Finalists will be announced on Friday,
November 20th at 9AM PST
Judging Period:
-Drinks must be assembled and presented to the
judges at The Rum Collective event on Novermber 24th, 2013
oCompetitors must bring all of their own
barware/glassware
§safe and hygienic please
oPoints will be awarded on presentation and taste
§Creativity, communication, preparation time within 5
minutes, working methods, cocktail characteristics (originality, presentation, taste, etc.)
oCompetitor must prepare enough cocktail for 5 judges to sample
§Glassware may be provided by organizer/bar for
judges evaluation
-A group of 5 judges will decide the winners including:
By entering
this competition, competitors agree to assign copyright of cocktail to organizer. Copyright
of photos (or video) of winning cocktails at the event, for any use including
advertising, will be retained by organizer.
Awards:
1st Place – Rhum J.M 3 pack (V.S.O.P. / 1997 / 1994) & 'Ti Punch gift set
This year we celebrate our Anniversary with a special event featuring the rum of diplomats and dignitaries. That rum, friends and rum lovers, is Diplomático. It wasn't long ago, we witnessed this lovely line of Venezuelan rums make their appearance in Washington State. Soon after this, we were happy to have them at our premiere event, 1st Annual National Rum Day Seattle. Needless to say they were well-received. More recently, this highly sought after rum has been in even higher demand locally due to its inconsistent availability following our state's transition to a liquor privatization. Therefore, in our tradition of showcasing outstanding rums, we are proud to mark our third year with an exclusive and intimate tasting of Ron Diplomático.
Join us for an unforgettable evening filled with Ron Diplomático.
Where: Liberty
When: October 27th, 6-9pm Admission: $30 Cash Seating is limited, so act soon...
This National Rum Punch Day we celebrate with the launch of not one, but two amazing rums in Seattle. First, Admiral Rodney - Extra Old St. Lucia Rum, after a long and anxiously awaited release, rises to the occasion for your sipping pleasure. Not to be confused with Admiral Nelson's Rum, Admiral Rodney is a world renowned gem from St. Lucia and is ready to shine. The second rum debuting is Chairman's Reserve - The Forgotten Casks. If you haven't tasted it before, it is something you won't forget. Bold and beautiful, The Forgotten Casks is a welcome addition to the current Chairman's line we enjoy. If that wasn't enough, the gentleman behind these rums, Clyde Davis, Jr., will be flying in from the east coast for this special occasion. It is the not the first time here to comment on the value of Chairman's Reserve Rums and it won't be the last. Plus, they're perfect in a rum punch. And yes, we will be drinking some rum punch! The party begins at Wine World, one of Seattle's coolest liquor stores, where we will taste each expression in the Chairman's Reserve's line and Admiral Rodney. Then, off to Rob Roy, Belltown's hottest cocktail bar, for the after party. They will be featuring an exclusive cocktail and punch menu to highlight the day all night.
Join The Rum Collective on National Rum Punch Day for this two part event!
Our answer to Seattle's long and enduring summer heat? Ummm...a cold shower? No, seriously. How about a Rumba retreat?! This week's Rumdrops' post captures another bit of tiki found just off the shores of Elliott Bay. After the launch of their new menu filled with goodies, including a few gems from Tiki Tuesdays, I became interested. Needless to say, a visit was in order. Behold Outcast of the Islands; a sherry drink gone Tiki style. Its name is based off the 19th century novel by Joseph Conrad about a man in the colonial era troubled by his relationship with nature while adventuring in far away lands. Conjured by Connor O'Brien and perfected by Jana Howard, this 'tail is full of fun earthy flavors evolving as you sip it and changing you forever. After some prying for the story behind this libation, Connor begins the tale,
"We had some cinnamon syrup sitting for Zombies and I wanted to do something else with it. I love sherry, and I threw the two together with some Jamaican Rum....a good idea but it needed more." He then called upon Jana and proudly went on about how she, "dialed in a good roasty aromatic rum blend and the masterful stroke of using tamarind..."
So what's in this blend? Lemon Hart 151, a staple in the art of Tiki, forms the (strong) backbone about which the love happens and the harmony of flavors erupt. After my first few sips its complexity became clear and I needn't rush the foreplay at hand. Try following along using your mind's tongue. Really, let's keep it clean people! Or not? I initially notice the bold demerara flavors of Lemon Hart mingling with the fresh lime juice. Then, the mildly aromatic, but pungent flavor of the tamarind paste really gets the juices going. In fact, it is one of the few rum libations I am aware of, outside the Jamaican Cockfight, which uses this exotic ingredient. After I started moving my straw, faster up and down, the exterior of the glass becomes covered in a silver frost. Beautiful...and dripping wet (see photo). Grab hold of the hard cinnamon stick and try sipping out of it just for fun. The wave of flavor coats my tongue as the liquid slowly moves inside my mouth; subtle, but sweet, the cinnamon syrup shines mid palate opening up to the Dry Sack Sherry fruity notes as I swallow. Yum! The finish is equally satisfying revealing a pleasant array of floral agricole found in Clément Première Canne. Like the book the cocktail is named after, lose your way in all of the nature found in this vessel and contemplate your satisfaction and perhaps another selection from the Tiki menu.
Cheers to Connor and Jana for this delicious cocktail!
A Closing Quote
"I know the white man...in many lands have I seen them, always the slaves of their desires..."
Outcast of the Islands (1896), Joseph Conrad
Bonus Section!
New Menu Q & A: I ask Jana about the new menu changes. She tells me her favorite addition is the new Daiquiri section. Each daiquiri variation has a unique flavor profile and allows for easy selection. She says, pointing to the Tiki section, "advanced tiki is happening here" and by way of Tiki Tuesdays, is "building trust" in those who aren't yet familiar. I will also add the new menu format is easier to use and opens up to show off a centerfold featuring their captain's list. Here is where you will find, not only the amazing selection of rums but new prices, many of which are lower! Yes, that's right folks, more quality rums for a lower price. Win!! I ask is there anything not on the new menu and she smiles and replies "only a few rums and obviously unlisted C#*!n shit". Rum love!!
Kudoz to Rumba for a great job on their new menu!
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