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Rum News,PANAMA,

& The Spirit of Cooking!

Rum News,PANAMA,

& The Spirit of Cooking!

June 2004June 2004

2 • Got Rum?

Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

CONTENTS

Rum Consulting Services

Rum Consulting ............................ 2From The Editor - Rum News .... 3Panama ............................................. 4-6Rums of Panama ........................... 7The Spirit of Cooking .................. 8-9Traditional Drinks of Panama 10Rum News ......................................... 11Rum Market ..................................... 12-16

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The WThe WThe WThe WThe World Directoryorld Directoryorld Directoryorld Directoryorld Directoryof the of the of the of the of the Alcoholic Beverage IndustryAlcoholic Beverage IndustryAlcoholic Beverage IndustryAlcoholic Beverage IndustryAlcoholic Beverage Industry

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Rum Runner Press, Inc.Rum Runner Press, Inc.Rum Runner Press, Inc.Rum Runner Press, Inc.Rum Runner Press, Inc., is proud to offer as-sistance to current and future members of therum industry. Our experience and contacts inthe field can be a valuable asset to those com-panies seeking to:

* Import Rum* Import Rum* Import Rum* Import Rum* Import Rum: We can help you find the rightcompany that will produce the exact type ofrum you are looking for.

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From the EditorTraveling to PanamaMention the word “Panama”and most people will imme-diately think about the world-famous Panama Canal.Panama is, after all, a natu-ral land bridge that linksNorth and Central Americawith South America. It isalso a melting pot of cul-tures, races and traditions,and it is one of the busiest international tradingcenters in the world.

But, before we talk about the specific facts thatmake Panama one of the most fascinating coun-tries we’ve visited, let’s review some general facts.

Visa RequirementsVisa RequirementsVisa RequirementsVisa RequirementsVisa RequirementsDepending on your nationality, you may be re-quired to have a valid passport and a visa or a$5.00 tourist card which may be purchased at theairline counters.

LanguageLanguageLanguageLanguageLanguageAlthough the official language in Panama is Span-ish, English is widely spoken and understood inthe major cities.

ClimateClimateClimateClimateClimateThe country enjoys an agreeable tropical climateand an average daytime temperature of 80 de-grees Fahrenheit, with cooling in the evenings.The average humidity is 70%. The rainy seasongoes from May to December.

Electricity and Public ServicesElectricity and Public ServicesElectricity and Public ServicesElectricity and Public ServicesElectricity and Public ServicesThe current is 110w - 60hz and 220w. Telephoneand international cable services in Panama areexcellent. We have a direct-dial system to loca-tions inland and all over the world. The countrycode is 507.

MoneyMoneyMoneyMoneyMoneySince 1904, the United States dollar has beenthe legal currency in Panama. The Balboa, thePanamanian monetary unit, is par valued with thedollar. Prices can be expressed in Balboas (B/.)or in Dollars ($).

CustomsCustomsCustomsCustomsCustomsA tourist card givesyou an automatic 30-day stay, and is ex-tendable for another60 days. Travelersfrom countries otherthan the US orCanada should consult with the Panamanian con-sulate or embassy in their country to obtain thelatest information on entry requirements. Whenentering the country, you may only bring up to onecarton of cigarettes and 3 bottles of liquor. Likeother countries, you may be fined and chargedfor leaving Panama with products made fromendangered species.

Health & WHealth & WHealth & WHealth & WHealth & WaterateraterateraterNo vaccines or pills are necessary prior to visit-ing Panama. Remember, the tropical sun can bestrong; so it’s wise to take protective sunglassesand sunscreen with you. Although Panama is in-deed a tropical country, mosquito control is ef-fective. Exceptions would include hiking and over-nighting in the jungle, in which case you shoulduse protective insect repellant.

DangersDangersDangersDangersDangersPanama was given the highest ranking (along withthe United States) for tourist safety from thePinkerton Intelligence Agency.

I hope that the following pages will inspire you toembark on your own journey of discovery throughthe magical land of Panama.

Luis K. AyalaEditor

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About Panama and the Canal

The Panama Canal opened to maritime trafficon August 15, 1914. This engineering wonderof the world took ten years, more than 75,000workers and $400 million to complete. Thebuilders faced unprecedented challenges, fromtropical diseases and the ever-present dangerof landslides to the logistics and problems ofexcavating the mammoth locks.

The Canal is 80 km. long, and flows from Co-lon in the Caribbean to Panama City in thePacific. Average transit time is between 8 and10 hours. Since its construction, more than700,000 vessels have traversed it.

The focal points of the Canal are Lake Gatun,an artificial central lake that extends along al-most the whole Isthmus; the Gaillard Cut, a 13km excavation along the Continental Division,which extends from Lake Gatun to the PedroMiguel Locks; the locks on both sides of theIsthmus, which raise the vessels between the

level of the sea and the Gatun Lake (the Gatunlock on the Caribbean and the Miraflores andPedro Miguel locks on the Pacific); and theports of Balboa on the Pacific and Cristobalon the Caribbean.

When the Canal was built, the Gatun Dam wasthe world's largest earth dam, and Gatun Lakethe world's largest artificial lake. Vessels areraised or lowered some 85 feet through thethree chambers of the Gatun locks.

The Canal is aggressively maintained. Duringthe last ten years, approximately $100 millionhave been invested in modernizing its opera-tion.

For a computer-generated animation that ex-plains how the Panama Canal works, pleasevisit the following page:http://wwwhttp://wwwhttp://wwwhttp://wwwhttp://www.ared.com/kora/java/pcc/.ared.com/kora/java/pcc/.ared.com/kora/java/pcc/.ared.com/kora/java/pcc/.ared.com/kora/java/pcc/javaani.htmljavaani.htmljavaani.htmljavaani.htmljavaani.html

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Gamboa Rainforest ResortOne of the highlights of our recent tripto Panama, was our visit to theGamboa Rainforest Resort. Locatedabout 1 hour away (by car) fromPanama City, the resort epitomizesluxury in a setting that inspires you todream about unexplored jungles.

The resort has been carefully de-signed to provide a variety of educa-tional and adventure experiences. Fora bird's eye view of the SoberanianNational Park and the Panama Ca-nal, climb aboard the on-site speciallydesigned Aerial Tram and glide qui-etly through the rainforest canopy,where you'll encounter plants andanimals rarely seen by visitors on theground.

To help you better understand the complexity of this remarkable ecosystem, Gamboa Rainforest Resorthas created several exhibits to showcase the vast diversity of the rainforest's flora and fauna. Strollingalong the pathways and trails located throughout the resort, you'll discover a variety of educational exhibits,each one designed to explain a different element of the rainforest. You can visit the freshwater fish aquarium,orchid and botanical gardens, butterfly nursery, turtle and iguana nesting areas, a reptile exhibit, historicaland cultural displays, or sign up for various nature and observation tours guided by the resort's own natu-ralists. They will provide information about the various plants and animals found in the area. One of themain attractions is bird watching. Exploring the rainforest has never been easier!

The accommodations at theresort consist of 38 one andtwo bedroom air-conditioned,renovated villas and a new,107 room luxury hotel. The vil-las, originally built in the 1930'sand 40's, are the former resi-dences of Panama Canal ad-ministrators and their familiesand have been completely re-furbished to capture the ambi-ance of the original buildings.The main hotel facility is com-prised of 107 deluxe, air-con-ditioned river front rooms,each with private balconiesand hammocks, offering spec-tacular views of the ChagresRiver and the surroundingSoberania National Park.

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Old PanamaOld PanamaOld PanamaOld PanamaOld Panama

About 8 kilometers from the centerof the modern city, we find the ruinsof what was the first city of Panama,which was destroyed in 1671 by thegreed of pirate Henry Morgan, whoset it on fire and destroyed it. In thistrip through history, you will be ableto appreciate the Cathedral of OurLady of La Asunción, which stillstands defying the passage of time.Other structures that can still beseen are: the Convents of San Jose,the Cathedral, the Municipal Govern-ment Building, the Slave Market andthe San Juan de Dios Hospital. Allof these are silent remnants of whatwas called “The Queen of the Pa-cific”. You will also find in Old

Panama handicrafts at good prices in the National Market of Craftsmanship and the Cultural Center.

Colonial PanamaColonial PanamaColonial PanamaColonial PanamaColonial Panama

Let us walk along alleys and colonial buildings, ruins and streets of stone, museums and antique churches,where three styles of construction are combined: Spanish, French and Italian, which give birth to an im-pressive architectural frame where the French and neoclassic styles prevail. In the "Old Quarter", foundedin 1673, you will appreciate among other curiosities the famous "Arco Chato" or "Flat Arch", a fabulousarchitectural structure.

Modern PanamaModern PanamaModern PanamaModern PanamaModern Panama

There is no doubt that Panama City,with about six hundred thousand in-habitants, is a cosmopolitan andmodern metropolis with tall build-ings and hundreds of banks; with itsmany commercial centers and "dutyfree" shops. Panama City is abuyer's paradise, where we find agreat diversity of merchandise fromall parts of the world.

Shopping in Central Avenue is anexperience, one of the most impor-tant commercial avenues, trans-formed into a picturesque pedes-trian road, adorned with beautifulplants and benches to rest.

Panama: Three Cities in One

Got Rum? • 7

Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

Rums of Panama

Seco Herrerano

Ron Cortez (available in White, Gold and Añejo),alongside with Ron Abuelo, proudly work as am-bassadors of Panama to the world. These rumsare produced by Varela Hermanos, a companyfounded in 1908 by Mr. José Varela Blanco. To-day the company is operated by members of thethird generation of the family, who work hard tomaintain traditions alive while at the same timeembracing new technologies and a changing glo-bal economic climate.

By the time you read these words, Ron Abuelowill have a new companion product in its portfo-lio: “Ron Abuelo 7 Years Old,” a rum deeply rootedin the style and quality that made “Ron Abuelo” alegend in Panama, but which embraced and con-quered the challenge of improving the winningformula. Ron Abuelo 7 Years Old uses selectedreserves of old rum, aged in the generous climateof the rain forest, to produce a rum of remarkablesmoothness and sophistication.

Panama Jack and Rum Jumbie are two recentadditions to the ever-growing line of spiced andflavored rums in the world. Both are also pro-duced by Varela Hermanos and are also greatexamples of the versatility and creativity of Mas-ter Blender Mr. Francisco J. Fernandez Perez andhis team of chemists and engineers.

Seco Herrerano is a distilled alcoholicbeverage made from the same sug-arcane employed in the production ofRon Cortez and Ron Abuelo. How-ever, once distilled, it is blended withnatural flavors to produce an excep-tionally smooth and tasteful product.Seco Herrerano can be enjoyed withseltzer water, fruit juices and evenmilk! If you go to Panama and you donot try Seco Herrerano, you will missout on an integral part of the country'sgastronomical heritage.

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Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

The Spirit of Cooking - by Margaret AyalaEat The World Without LeavingYour CityGourmets and food aficio-nados often have to travellong distances across con-tinents to taste authenticcuisines from around theworld. When in Panama,especially Panama City,you are rewarded with typi-cal Panamanian fare, plustraditional dishes fromSpain, Colombia, India, China and Brazil, to namea few. The influx of laborers needed to constructthe Canal fueled the growth of ethnic restaurantsrequired to cater to their diverse palates.

Must visit restaurants include: “Jimmy’s” (excel-lent char broiled octopus), “Las Bóvedas,”“Pencas Restaurante Bar,” “Bucaneros” and “An-gel Restaurante”. Now I will share with you sometypical recipes from Panama. Hope you enjoythem!

Rum Plantains4 Ripe Plantains6 Tbsp. Butter2 Tbsp. Flour4 Tbsp. Sugar2 Oranges (cut in thin slices with rind)1/2 C. Rum1/4 C. Corn Syrup1 Tbsp. Lemon Juice1/2 Lemon (grated)

Peel the plantains and cut them into 2-inch slices.In a large frying pan, melt the butter and brownthe plantans slightly. In a bowl, mix the flour withthe sugar and mix in the browned plantains.Grease a Pyrex bowl and spoon in the plantainmix. Cover with orange slices and rind. In a bowl,

mix the rum, lemon juice, grated lemon and cornsyrup. Pour this mixture over the plantains, orangeslices and rind. Bake at 350 for approximately30-35 minutes, dipping the plantains in its ownjuice.

Plantains a L'Orange6 Ripe PlantainsJuice of 3 Or-anges2 Tbsp. Rum3/4 C. Bee'sHoney1 tsp. Cinnamon

Peel the plan-tains and cut them in small pieces. Place them ina Pyrex bowl and cover them with the orangejuice, rum, and bee honey. Sprinkle the cinna-mon on top. Bake in a pre-heated oven at 350degrees for approximately 30-35 minutes.

Chicha de Arroz con PinaSince it was first discovered by Columbus onthe West Indies Island of Guadeloupe in 1493,the pineapple has been one of the world’s fa-vorite fruits. In addition to using it in foods andbeverages, the Caribs placed a pineapple ontheir doors as a sign of hospitality. It was sohighly esteemed by the earliest settlers in thenew world that the pineapple motif soon be-came a favorite European decoration.

Commercially, in addition to the fruit and juice,the pineapple shells, ends, and trimmings areprocessed to make citrus acid used in makingdrugs, soft drinks and foods. Even the enzymesfrom the stumps of the mature plant are usedin the brewing of beer and as a tenderizer.Many thousands of tons of pineapples from

Got Rum? • 9

Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

Hawaii are carried through the Canal each yearen route to world markets. Several varietiesare available in Panama during dry seasonand the beginning of rainy season. Panama-nians will tell you that the world’s best pine-apples come from the Island of Taboga. Oneof the favorite beverages in Panama is madefrom the peel of the pineapple.

1 Pineapple1/2 C. Rice1 C. Evaporated MilkSugar (to taste)

Select a good sized pineapple. Wash it thor-oughly and peel it. Boil the peel with the rice inwater to cover. When the rice is tender, dis-card the peel and strain. Add milk and sugarto the liquid and serve very cold.

Rum Soaked PineappleHere is another Panamanian favorite: cut offa pineapple about 1 1/2 inches down from thetop. Remove the core being careful not to cutthrough the bottom. Pour rum into the pine-apple. Put the top back on it and place in therefrigerator overnight. The pineapple absorbsthe rum and the rum takes on the pineapple

flavor. You will have a delicious rum drink. Slicethe pineapple and serve as a fruit course oruse as a garnish. Especially good with ham.

One of the most common of wild fruit trees inPanama is the jobo, which reaches a heightof from 40 to 60 feet and bears an abundanceof fruit. The ripe fruit, about 1 1/2 inches longand 3/4 inches across, makes an excellent bev-erage. It has a thin, bright yellow skin and asoft juicy pulp around a large seed. The flavorvaries considerably from tree to tree, rangingfrom sweet to sweet-tart. Harvesting the jobois easy as the fruit falls when it is ripe. Pick itup from the ground before the insects andbirds get to it.

Drunken “Soup”1 Bizcocho (Sponge Cake)12 Eggs3/4 lb. All Purpose Flour1 lb. Raisins1 lb. Prunes1 Bottle of Ron Abuelo1 Bottle of Dry Sherry1 Bottle of Moscatel Wine3/4 lb. SugarCinnamon Sticks12 Cloves

Cover sugar, raisins, prunes, cinnamon andcloves with water and bring to a boil. Let itcool down and add the rum, sherry and wine.Cut the Bizcocho into cubes, place it in a deeppan and pour the mixture over it.

Note: Variations of this “Soup” dessert recipeexist under the names of “Bocado del ReyBocado del ReyBocado del ReyBocado del ReyBocado del Rey”,“Bocado de la ReynaBocado de la ReynaBocado de la ReynaBocado de la ReynaBocado de la Reyna”. You don’t have touse the Sherry nor the Wine, but if you do,they add a unique taste and depth to the mix-ture.

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Traditional Drinks of PanamaSorrel BeverageFruit beverages are good year around, but sor-rel, the light, spicy concoction made from thebright, red blossoms of a shrubby plant of the or-namental hibiscus family, combined with other fla-vorings, seems to be more appropriate duringthe Christmas season, when it is available. Sor-rel is also related to the okra family. It is not reallya fruit but the petals of a flower. The deep, redpetals have a tangy flavor similar to the cranberry.Make sorrel beverage like this:

2 C. Sorrel Flowers/Petals1/4 oz. Crushed Ginger Root2 Cloves1 Sm. Piece Orange Peel3/4 C. Sugar4 C. Boiling Water

Cut off the hard portion at the base of the flower,discard the seed pod. Wash the sorrel petals.Place in a large bowl with the ginger, cloves andorange peel. Add the boiling water and let it steepovernight. The following day, strain the liquid andadd the sugar. Stir well and serve cold or with ice.By adding a dash of rum, you’ll have a delicious,beverage.

Fruit of the PalmThe refreshing and palatable drink is from the fruitof the palm tree, the constant supplier of food,shelter, clothing, timber, wax and wine. Furnish-ing tannin, dyeing agents, resin and a host of mi-nor products make it the most valuable tree tothe native population in the tropics and one of theworld’s most important crop trees.The ripe fruit gives us the familiar shredded co-conut, and oil from it is used in making soaps,shampoos, detergents, oils, margarine, vegetableshortening, synthetic rubber, glycerine, hydraulicbrake fluid and plasticizing for safety glass!

Mounds of green pipas and ripe coconuts canbe found throughout the year at markets, at fruitstalls along the highway, and in every town andvillage in the Republic.

To enjoy the cool beverage, simply cut off the topof the pipa and drink it directly from the fruit oruse a straw. Or pour it into a pitcher, spoon outthe tender jelly-like pipa meat and add it to thewater. A little sugar to taste may be added. For amore “spirited” beverage, add rum.

Tamarind JuiceMisnamed by Europeans who thought the brownpods were fruit of the palm because the Arabi-ans called it “tamar hindi” or Indian date, the treeis not a palm at all. It is a tall stately tree with lacyfoliage that curls up at sundown. The fruit is reallya pod, from about 1 1/2 inches to 8 inches long,often growing in clusters of three or four. The podsare filled with seeds and an acid, juicy pulp, darkbrown in color. The beverage is made by shellingthe fragile, tree-dried pods, removing the stickypulp from the seeds and mixing it with water. Thepulp is considered to have laxative propertieswhile the seeds are astringent.

Chichita BristolChichita is a delicious and refreshing Panama-nian drink. Unfortunately there are no easy sub-stitutes for Seco Herrerano.

1 Bottle of Seco Herrerano3 1/2 C. Grapefruit Juice2 1/2 C. Orange Juice2 C. Pineapple Juice2 Tbsp. Grenadine1 Tbsp. Angostura Bitters1/4 C. Lime Juice

Mix all ingredients in a pitcher. Add the ice priorto serving.

Got Rum? • 11

Copyright 2004 Rum Runner Press, Inc. All Rights Reserved

Zacapa Rum Tasting at Miami Beach China GrillOn Thursday May 20th,Dana Wine & Spirits(importers of RonZacapa Centenario)and China Grill hosteda night of Fine Diningat China Grill’s Miamiestablishment (Miami Beach, Florida).

Rum expert Luis Ayala was at hand to share hisviews and experiences with the selected crowd,which included industry people as well as key res-taurateurs and rum aficionados. The dining ex-travaganza comprised of a five course meal, rep-resenting some of the dishes that have madeChina Grill one of the hottest and trendiest spotsin the country.

Each of the five entries was accompanied by anoriginal cocktail, customized by China Grill’s dex-terous staff and designed specifically to highlightRon Zacapa Centenario. The recipes are:

Fashion FruitFashion FruitFashion FruitFashion FruitFashion Fruit

¼ Strawberry Fresh1 Orange Slice¾ oz. Simple Syrup1 ½ oz. Ron Zacapa½ oz. Kerns Apple Nectar

In rocks glass muddle strawberry, orange andsimple syrup. Add ice, rum and apple nectar andshake. Garnish with an apple chip.

TTTTTamarind Tamarind Tamarind Tamarind Tamarind Teasereasereasereasereaser

1 Lemon Wedge1 Lime Wedge1 Orange Slice¾ oz. Simple Syrup1 ½ oz. Ron Zacapa1 ½ oz. Tamarind Juice (Le Fe)Splash of Orange Juice

In highball glass, squeeze pieces of fruit. Addsimple syrup. Add ice, rum, tamarind juice andorange juice. Shake and serve.

Carribbean CoolerCarribbean CoolerCarribbean CoolerCarribbean CoolerCarribbean Cooler

¼ oz. Fresh Pomegrante Puree1 oz. Passion Fruit Puree½ oz. Apricot Brandy1 ½ oz. Ron Zacapa1 ½ oz. Kerns Guava Nectar

In wine glass add all ingredients and ice. Shakewell and serve!

Honey MartiniHoney MartiniHoney MartiniHoney MartiniHoney Martini

½ Fresh Lemon1 ½ oz. Ron Zacapa1 ½ oz. Honey1 oz. Club Soda

Prepare honey mix (equal parts honey and wa-ter), squeeze lemon in shaker, add rum and honeymix. Add club soda, shake and strain Into Martiniglass. Garnish with a lemon wedge.

Ginger Kissed Ginger Kissed Ginger Kissed Ginger Kissed Ginger Kissed AppleAppleAppleAppleApple

2 Tbsp. Apple Sauce½ oz. Simple Syrup1 ½ oz. Ron Zacapa1/8 tsp. Fresh Ginger Juice1 oz. Kerns Apple Nectar1 oz. Club Soda

Chop and sqeeze ginger to extract fresh juice. Ina rocks glass add apple sauce, simple syrup, rum,ginger juice and apple nectar. Shake with ice.Return to glass and when putting in glass add clubsoda.

China GrillChina GrillChina GrillChina GrillChina Grill404 Washington Avenue

Miami Beach, FL 305-534-2211

Book Review: “Rum”

Buying Rum Books On-LineMost of the rum books we have reviewed in thepast are listed on our website(wwwwwwwwwwwwwww.rumshop.net.rumshop.net.rumshop.net.rumshop.net.rumshop.net) under “Book Reviews”“Book Reviews”“Book Reviews”“Book Reviews”“Book Reviews”on the left hand side menu.

Many of these books can be bought fromAmazon.com. For your convenience, wheneverpossible, we have added “Buy from “Buy from “Buy from “Buy from “Buy from Amazon”Amazon”Amazon”Amazon”Amazon”buttons next to the titles.

RUM – The Epic Story of the Drink thatRUM – The Epic Story of the Drink thatRUM – The Epic Story of the Drink thatRUM – The Epic Story of the Drink thatRUM – The Epic Story of the Drink thatConquered the WConquered the WConquered the WConquered the WConquered the World orld orld orld orld by Charles A.Coulombe.

In a world full of books which endlessly re-count well-known stories and facts about rum,it is refreshing to come across this title. In“Rum,” Mr. Coulombe manages to share withhis readers many little known facts about rum,such as the religious and historical impact rumhas had on society.

The book is well written, well researched andfills an important gap in today’s rum literature:the impact of rum in our culture.

This book is not about rum styles, productionmethods, ratings and distillery propaganda. Infact, only a dozen pages (out of nearly 300)are devoted to naming rum companies andtheir brands. Instead, readers will find them-selves immersed in passages that narrate his-torical events, religious backgrounds and eco-nomic conditions that led to the quick adop-tion of rum as a pillar of many societies.

Chapter 9 “Rum as Sacrament: Voodoo andObeah” is particularly interesting, as it exposesrum a religious artifact or component.

Overall, an excellent book on the subject ofrum. We wish Mr. Coulumbe great successwith this printing so that future editions maybenefit from the addition of charts, maps andillustrations, which would greatly enhance theeducational value of this piece.

Reviewed by: Luis K. Ayala, Rum RunnerPress, Inc.

Hardcover: 288 pagesDimensions (in inches): 1.18 x 8.56 x 5.82Publisher: Citadel Press; (June 2004)ISBN: 0806525819

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