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MORE RUMS WASH ASHORE AT RUM RENAISSANCE

May 22, 2013

Over 150 Big and Small Rum Brands Exhibited At Miami Rum Festival

Rum Renaissance 2012 gum in glasses

The annual Miami Rum Festival is attracting a growing list of top-shelf rums and popular cocktail spirits to be sampled April 19-21, 2013.

At the Miami Rum Festival the number of leading rum brands exhibiting their spirits at Miami Rum Festival is growing, according to festival organizers. The fifth annual gathering of rum experts, professionals and enthusiasts landing in Miami in April showcased many more products than previous years.

More than 150 expressions were entered into the International Rum Expert Panel tasting competition April 16-18. A larger number of leading brands have chosen to support the event as prime exhibitors with expanded display space, including Diplomatico, Prichard’s, Debonaire, Santa Teresa, Plantation, Papa’s Pilar, Abuelo, Bacardi, Miami Club Rum, Serralles (DonQ) and the Rums of Puerto Rico.

“Leading brands are lining up to participate in our biggest showcase of great rum products,” said festival organizer Robin Burr. “Luckily, our new expanded Doubletree hotel and convention center venue near the Miami Airport offers twice the space as last year’s event. We’ve also expanded the time exhibits are open from two to three days to accommodate the growing legions of rum lovers attracted to this unique event.”

The Miami Rum Festival invited members of the spirits trade to attend Friday, April 19 from 3 to 7pm for exclusive previews of the exhibits before the public grand tasting events of Saturday and Sunday, April 20-21 from 2 to 7pm. VIP guests earned early admission at noon on Saturday and Sunday.
“Brands are bringing their products to Miami from all over the globe. It’s the most complete assortment of top shelf sipping rums and popular cocktail spirits under one roof — in the whole world,” said Burr. “We advise rum producers to bring their best products to Miami Rum Fest to let the ever-expanding universe of rum lovers know about them.”

Among the products sampled by attendees were Abuelo 7, Abuelo 12, Abuelo Anjeo, Abuelo Centuria, Appleton Estate 12 year old, Appleton Estate Reserve, Atlantico Platino, Atlantico Private Cask, Atlantico Reserva, Bacardi 8 Años, Bacardi Gold, Bacardi Oakheart, Bacardi Pineapple Fusion, Bacardi Superior, Barbancourt 3 Star, Barbancourt 5 Star, Barbancourt 15 year Estate Reserve, Barbancourt Pango, Barbancourt White, Barcelo Gran Añejo, Barcelo Imperial, Barcelo Imperial Premium Blend 30 Aniversario, Barrilito 3 Star, Barritt’s Ginger Beer, Blackbeard Spiced, Blackheart, Black Roberts Spiced, Botran Reserva, Botran Reserva Blanca, Botran Solera, Brugal 1888, Brugal Blanco Especial, Caliche, Carta Vieja Añejo, Centenario 7, Deadhead, Debonaire Private Reserve 5, Debonaire Very Special Reserve 8, Debonaire Grand Reserve 15, Debonaire Premium Reserve 21, Debonaire Special Reserve Coffee, Debonaire Special Reserve Honey, Dictador 20, Diplomatico Ambassador, Diplomatico Añeja, Diplomatico Blanco, Diplomatico Reserva, Diplomatico Reserva Exclusiva, Domain de Canton, Don Papa, DonQ Añejo, DonQ Coco, DonQ Cristal, DonQ Gold, DonQ Gran Añejo, DonQ Limon, DonQ Mojito, DonQ Pasion, Don Zavier Mamajuana, Dos Maderas 5+3, Dos Maderas PX 5+5, Dzama Amber Nosy-Be, Dzama Amber Cuvée Noire Prestige, Dzama Cuvée Blanche, Dzama Cuvée Blanche Prestige, Dzama Cuvée Noire, Dzama Vanilla 1 yo, Dzama Vanilla 10 yo, Dzama Vieux Rhum XV, Dzama White Nosy-Be, English Harbour 5 YO, English Harbour 10 YO, English Harbour 25 YO, Flor de Caña Centenario Gold 18, Flor de Caña Centenario 12, Flor de Caña Grand Reserve 7, Florida Old Reserve, Fresh Coconuts by Coconut King, Hampden Estate Gold, Libre Rum & Cola, Miami Club Rum Plantino, Montanya Oro, Montanya Platino, Mt Gay 1703, Mt Gay Black Barrel, Mt Gay Eclipse, Mt Gay XO, Novo Fogo Barrel-Aged Cachaça, Novo Fogo Silver Cachaça, Ocumare, Origenes Reserva Don Pancho, Origenes Reserva Especial 18, Papa’s Pilar Blonde, Papa’s Pilar Dark, Pink Pigeon, Plantation 20th Anniversary XO, Plantation Barbados 2000, Plantation Grande Reserve 5 year old, Plantation Grenada 2003, Plantation Guatemala Gran Añjeo, Plantation Jamaica 2000, Plantation Nicaragua 2001, Plantation Original Dark, Plantation Original Dark Overproof, Plantation Panama 2002, Plantation Three Stars White, Plantation Trinidad 1999, Poesia, Prichard’s Cranberry Rum, Prichard’s Crystal Rum, Prichard’s Fine Rum, Prichard’s Key Lime Rum, Prichard’s Private Stock, Prichard’s Spiced, Prichard’s Sweet Georgia Belle, R. St Barth, Real McCoy, Roble Viejo, Ron De Jeremy Reserva, Ron De Jeremy Spiced, Rum Fire, Santa Teresa 1796, Santa Teresa Añejo Gran Reserva, Santa Teresa Araku Coffee, Santa Teresa Claro, Santa Teresa Rhum Orange, Santa Teresa Selecto, Shellback Silver, Shellback Spiced, Trigo Reserva Añjea, Veroes, Viejo de Caldas 3, Viejo de Caldas Grand Reserva, Vizcaya Cask 12, Vizcaya Cristal, Vizcaya VXOP Cask 21, Wicked Dolphin Silver, Wild Geese Soldiers & Heroes Golden Rum, Wild Geese Soldiers & Heroes Premium Rum, Zacapa 23, Zafra 21, and Zaya.

Features

SUPER SIPS

December 31, 2011

Memorable cocktails that rise to the top of the list
Stories curated by and photos by Jason Rowan (except where noted)

Photo by Virginia Miller

Most publications are busy prognosticating; focused on the year ahead, projecting trends and anticipating the future. But at INSIDE F&B we decided to take a moment before rushing pell-mell into 2012 and invite you to join us in relieving some stress that always comes with looking ahead. Instead, stop and smell the proverbial roses as we take a look back at some of the spirit industry’s best drinks tasted around the world.

Simon McGoram, Drinks Editor, Australian Bartender Magazine (boozebraggart.blogspot.com/)

The best drink I had all year had to come from one of the more unlikely places in Australia – Katoomba in the Blue Mountians in NSW. Once upon a time it was known as Sydney’s playground – especially during the roaring twenties with Gatsby-like characters parading around in finery. Now the place attracts only a few weekend tourists with its beautiful art deco cafes and hotels remaining for the large part empty and falling into disrepair.

I was up there with my partner for a Valentine’s Day getaway – with February being the middle of summer down under we were expecting swelter. Instead a cool mist hung eerily over the whole town as we walked up the steps of the Carrington Hotel for a pre-prandial tipple. The hotel by the way looks like something out of The Shinning and sure enough during the middle of the week the place was empty and spooky.

We were sat next to a roaring fire in an anteroom next to the grand 1930s ballroom. I was expecting that they might manage a decent G&T but I was pleasantly surprised by the quality of the cocktail offering. I ordered an Old Cuban – an Audrey Saunders masterpiece that had somehow found its way to this country town. My partner had a Bramble – a Dick Bradsell modern classic from London. The drinks were good. Not exceptional. bBut it was the more the fact that in rural Australia I could order drinks created by the best bartenders of London and New York whilst being transported to almost untouched art deco setting. I thought truly cocktail culture has come of age and perhaps one of America’s greatest inventions can be enjoyed at all ends of the earth.

Stephen Myers, Illegal Mezcal
(www.ilegalmezcal.com)

Drinking a Negroni at an outdoor cafe with a beautiful girl and a great friend on the Sardinian coast as the sun set over a Phoenician ruin and a lighthouse. Rather than the 1:1:1 ratio of the drink on its own it was all the elements of the time, place, people and the great drink itself that made it my best drink for 2011.

Philip Gandevia, cocktail bartender, Eau De Vie, Sydney
(eaudevie.com.au/)

We were having a meeting at Eau De Vie, going over our recipes and making sure that our techniques were uniform. We mentioned a Bijou (equal parts gin, Dolin and Chartreuse, orange twist and discard) and I made a casual statement that of course it was always stirred. One of our team, Taka Shino, demurred, saying that he always shakes his. Not only was this interesting in terms of discovering an inconsistency but it was also something I’d never entertained for this cocktail. “Well, let’s try them,” I said and we made side-by side identical Bijous, mine stirred and his shaken. When we tasted them I was fairly shocked to discover that I preferred the shaken. It was an excellent reminder that the junior bartender can show the senior bartender something Continue Reading…