Tuesday
Mar052013

Rum Hunting - Day Three - RemyLand (Part One)

What a day we've had. There's so much to share with all of you. This morning and afternoon were spent doing a variety of activities that were meant to help us understand the reason that Mount Gay Rum tastes the way  it does. We learned about the island of Barbados, about how it's not a volcanic island like the other Caribbean outposts, and how the coral limestone that composes the island helps filter the drinking water. The rain must travel through layers of it before filling the many wells underground. There is some damn fine water in Barbados.

Harrison's Cave is one of many natural wonders one can visit on the island. Hundreds of feet beneath the surface is a series of passages and caverns that have hollowed out over thousands of years due to rainwater that drips down through the limestone. Stalactites and stalagmites eventually join columns within pools of pristine water that are deposited throughout the cave. We took a forty-five minute tour under the earth before emerging with a thirst (for water, rum, and more knowledge about Mount Gay!). Remy wanted us to understand that the island of Barbados is unique, quite fascinating, and has incredible drinking water. Supposedly this is big part of why Mount Gay rum tastes so good. I'm fine with that!

Remy had all their ducks in a row today. We got on the bus at 8:30, hit up Harrison's Cave, then stopped off at an official Mount Gay rum shack, where more Remy people were expecting us. There are no billboards or large advertisements allowed on the island, so rum shack owners make deals with brands to paint their buildings instead. A rum shack like this one might get $3000 a year for choosing allegiance to Mount Gay and Remy, which is a nice little cherry on top of what is already brought in from liquor sales.

We know that the water can play a big role in why a spirit tastes the way it does. We know this from single malt whisky studies. Barbados has great water. It also has a lot of sugarcane and, since rum is made from sugar, it was time to learn about the fundamental substance behind rum distillation.

Awaiting us in the sugarcane field was a giant tent with a few chefs who had prepared some fantastic snacks for us. While we had a small bite and some refreshments, Chesterfield Browne - Mount Gay's International Brand Ambassador - got out the machete to show us some sugarcane basics.

Cane is quite an interesting plant. It has a hard, thick outer layer, but a fibrous and juicy inner core. Most of the sugarcane on Barbados is now machine harvested, but some hard to reach or mountainous fields are still done the old fashioned way – with a machete. We all got a turn manning the blade, cutting down the sugar cane, and taking a bite out of the sweet inside.

I found it quite interesting tasting some rum right next to the sugar cane. There are definitely similar flavors to be found that carry over into the Mount Gay profile. However, there was one big problem with this explanation: there wasn't much talk about molasses. Mount Gay rum isn't made from fresh sugar cane. While sugar does indeed come from sugar cane, Mount Gay rum is made from fermented molasses – the by-product of the sugar, which is the by-product of the sugar cane. Shouldn't we go to a refinery, maybe? Shouldn't we at least taste some molasses? Right before getting into the van to make our way to the distillery we got to sample a wee bit of molasses which was incredible because it was raw and fresh. Now that is where I really got an idea of why rum tastes the way it does. There was a bit of black licorice and menthol in the bitter and intense flavor of the leftover sludge. That's where Mount Gay comes from. I could taste it and sense it. But that wasn't very important. At least, Remy didn't think it was.

At the distillery we met Allen Smith – the master blender for Mount Gay. We settled down in one of the open warehouses (there are four at Mount Gay) which had pallets of barrels stacked upward rather than on their sides.

"How do you taste what's in the barrels?" we asked immediately, flabbergasted that the bungs were on the side in a vertical position. Pulling the peg out in this position would shower the culprit immediate with a stream of valuable liquid. What's the deal? Apparently, they cover the bung in Barbados and drill a new whole on top which allow them to palletize their barrels in three by three rows, making nine barrels per pallet. Allen said there was more wood exposure that way, they had less evaporation due to a smaller surface area, and they could fit more barrels per warehouse if they did it vertically. That makes total sense. Barbados is hot so the Angel's Share can be about 10-15% by volume per year (Scotland is more like 2-3% in comparison). That's a huge loss to evaporation, so minimizing the surface area is helpful. Nevertheless, they're in a hot, humid climate, so there's not much you can do. Mount Gay does top up their barrels after a few years, combining what's left of the remaining rum to fill up the remaining space.

More to come! We're off to dinner.

-David Driscoll

Monday
Mar042013

Rum Hunting - Day Two - Barbados Party

Ahhhh.....the Caribbean. A tropical paradise of multi-cultural islands that all rally around one common principle: relax! We were at a bar tonight and I, with my loud-ass voice, was ranting about something to the people we were with when a local man came up to me and said, "Hey! You're in Bardados, man! Relax!" Good advice. 

The Barbados Tourist Industry has put us up at a nice little beachfront spot called The Colony Club. We got in late afternoon, threw down our bags, had a nice swim in the blue ocean water, and then freshened up for our cocktail hour meet-and-greet. 

While the outdoor buffet was nice, we weren't really feeling the vibe of the hotel. It was mostly old British tourists shushing us while they tried to read their latest page-turner in a fold-out chair. We all said, "Let's go drink some rum in town." To the rum shack we went. 

Two things about Barbados you need to know: 1) They have an amazing beer called Banks. 2) They don't sell you shots, but rather bottles. We met a gang of locals down at the local rum shack and they told us all about how wonderful Banks beer is, about how the water in Barbados is precious and it feeds the soul of the Banks recipe, and about how we need to drink more Banks. We drank a lot of Banks. We poured a lot of rum. We made a lot of friends.

Marketing in Barbados is entirely different as well. I would kill to see an Irish pub put this poster up in their establishment. I've never thought of Guinness as a warm-climate party beer, but maybe it's working here. Put a beer on that booty!

Tomorrow is an educational smörgåsbord of rum information. We should have a lot to tell you about Mount Gay in about 24 hours. For now, I will rest.

-David Driscoll

Sunday
Mar032013

Rum Hunting - Day One - Miami

Let me get this out right now: I freakin' loooove Miami! This place has it all going on. Beautiful scenary, glitzy glam, gorgeous looking people, a melting pot of Caribbean culture, outdoor cafes and bars galore, and a splendid selection of great grub. I had never been to Miami before today, but with a six hour layover looming over my early morning pre-Barbados departure, I decided to come out a day early and spend the day wandering through South Beach. Boy, was that the right move.

Our old pal Nicolas Palazzi emailed me two days ago and told me that I needed to contact a friend of his if I planned to spend a day in Miami. Jennifer Massolo is a Miami based cocktail enthusiast who is currently engaged in a number of education-based projects geared towards bringing the craft spirits culture to her beachfront community. Her blog Spirited Sirens focuses on booze from a feminine perspective and she admits to being a big fan of our K&L Spirits Journal. We connected last night when she told me to drop my bags off at the hotel, catch a cab over to Lincoln Lane, and do some people watching until she could join me. I did as she instructed. I got myself a little cafecito, a Cubano ham sandwich, and walked down to the shore to take in the view. The water in Miami is gorgeous. It's truly on another level from what the Pacific Ocean offers us Western beach goers.

Jen knew I was on the hunt for rum and general Caribbean culture, so our first stop was a Haitian restaurant and bar called Tap Tap. We sat at the counter and looked at the rum selection - Barbancourt all the way across. This was my kind of place. One thing only – loyalty to the culture! I love it. 

I'm in Miami. It's warm and balmy outside. I'm getting the Mojito. And can you please mash up all the ingredients in that gigantic, tribal-looking mortar and pestle? Thanks!

Tap Tap is my kind of place. Simple, spicy, flavorful foods with honest prices and quality ingredients. We started with a Chiktay Salad - lettuce, tomato, avocado, and smoked herring with super spicy chilies chopped up into the cilantro dressing. Then on to the Mayi Moulen - rice and beans mixed with cornmeal, Zepina Nan Sos Kokoye - spinach in coconut sauce, a bowl of fresh shrimp in creole sauce, and a plate of fried plantains. 

And, yes, I would like more passion fruit cocktail with Barbancourt rum, thank you.

Jen and I talked cocktail culture and booze basics for hours as we sipped, sampled, and skipped around South Beach. I had a blast just people watching and getting a sense of the scene. Miami is like New York, Los Angeles, and Italy wrapped all into one. You've got the trendy, urban nightlife of LA, the tall, thin, everyone-is-a-model beauty of NYC, and the cafe culture with the it's-still-cool-to-smoke attitude of Italy. But everyone is speaking Spanish.

What a great place. I will be back soon. Barbados mañana!

-David Driscoll

Saturday
Mar022013

Rum Country

Tomorrow the K&L Spirits Team will make its first trip to rum country in the hopes of expanding the limited selection of sugar cane distillates in our stores. Of course, we will be reporting live from the road. I'll be in Miami tomorrow for a solo trip to the Calle Ocho, then we're off to Barbados on Monday morning. I've got some high-SPF sunblock, my swimsuit, a copy of Hemingway's Islands in the Stream, and a positive mental outlook. This is a quick trip – a whirlwind of travel for three nights before we're back at the counter ringing up orders. We'll be testing the waters (figuratively business-wise and literally once we're on the beach) to see if K&L can create a third direct component to complement our whisky and brandy programs. Are there great barrels sitting at Mount Gay Distillery for the taking? If there are you know we're going to sniff them out.

Is there business to be done beyond Barbados? Can we get Demerara Distillers in Guyana to open their doors as well? What about Ron Abuelo in Panama? Hopefully we'll know more within the next few days. Stay with us as we document the entire trip here on the K&L Spirits Blog.

-David Driscoll

Friday
Mar012013

The Monolith Arrives

It's here. We've got our allocation. It's really good. The new Ealanta - Glenmo's special release for 2013 aged in charred new oak barrels - does one thing and it does it extremely well. It's a big, rich, seamless, warming, supple new oak-driven single malt with a fantastic burst of candied fruit on the finish. It's full of new wood and baking spices, but much more restrained than Bourbon or rye. Everyone needs a bottle like this at home. You'll invite your friends over for dinner, have some Scotch after you're done, and you'll want to taste them on a few different things. However, after they taste that super rare bottle of Ardbeg that you had shipped from overseas or that Brora you've been hoarding for years, they'll kind of look around the room, pause, and say, "Hey, can I try that Ealanta again? That was delicious." You'll sigh, wonder why none of your friends appreciate the effort it took to acquire these hard-to-find whiskies, but you won't be able to argue with their logic. One glass of Ealanta is like a tease. It's too good for just one glass. You'll kill this bottle in two weeks - max.

1993 Glenmorangie Ealanta 19 Year Old Single Malt Whisky $115.99 - It's getting to the point where the annual Glenmorangie special edition release is personally my most anticipated whisky of the year. The peated Finealta from two years back was a splendid release, super refined and very lithe on the palate. Last year's Artein was simply magical - it was easily in my top three favorites of the year. 2013 brings us another slam dunk, gotta-have-it, masterpiece release with the Ealanta: a 19 year old whisky aged in new oak from Missouri's Mark Twain National Forest. While that may not sound too interesting to the average whisky fan, it is very unusual for single malt whisky to see new wood - especially charred. American Bourbon must always be aged in new oak barrels, but Scottish single malt is almost exclusively aged in ex-Bourbon or ex-Sherry casks, which have already been seasoned with a previous liquid. The barrels used to age the Ealanta were air-dried for over two years, but were never used otherwise. The resulting flavors are not foreign, but they are intensified. The richness is richer, the oak spice is spicier, and the vanilla is creamier. This is absolutely one of the most polished whiskies I have ever tasted from Dr. Bill. There's nothing fancy going on with the Ealanta - it's simply perfect single malt whisky. Flawless. Round, robust, intriguing, with lovely baking spices and candied orange peel on the finish. I can't imagine anyone - either new to single malt or a chiseled veteran - not adoring the Ealanta. A true must-buy for me.

-David Driscoll