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Got Rum? We Do!Got Rum? We Do!TMTM
May 2003May 2003
Got Rum? Magazinewww.rumshop.net
Buying Rum On-Line,Angel’s Share,
Rum News and More!
Buying Rum On-Line,Angel’s Share,
Rum News and More!
Mojito Kick-Off 2003Mojito Kick-Off 2003
2 • Got Rum?
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
CONTENTS
Rum In The Media
Rum In The Media ........................ 2From The Editor ............................. 3Rum Events Aroundthe World ......................................... 4Angel’s Share ................................. 5Mojito Kick-Off 2003 .................. 6-7The Spirit of Cooking ................. 8-9Upcoming Events ......................... 10Rum Market..................................... 11
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Joy of Rum Tour
The World Directoryof the Alcoholic Beverage Industry
Go to:www.internationalbeveragenetwork.com
April 2003 - Montréal, Québec, Canada - LCC/ Clos desVignes, exclusive agent in Québec for Appleton JamaicaRum -the number one imported rum in Canada- releasedtoday the dates for the upcoming "Joy of Rum" tour inQuébec which will feature 2 rare privileges.
During her official visit, Ms. Joy Spence, the world’s onlyfemale Master Blender, will be giving a rum blending semi-nar on the secrets and intricacies behind Appleton Estate’sspecial blends. The Jamaican-born Ms. Spence combinesher mastery of chemistry and her heightened sensoryabilities to be a true Artist of rum while being AppletonEstate’s brand ambassador of excellence.
In celebration of the brand’s great success in Québec,Ms. Spence will travel with the rare and priceless"Appleton Estate Rare 40-year-old Jamaica Rum". Re-ferred to as "Jamaican Perfection", it has been previouslyindulged by the like of U.S. Secretary of State ColinPowell, former U.S. President Ronald Regan and formerMexican President Carlos Salinas. In Québec, it will onlybe sampled by special guests attending the plannedevents.
The dates of the "Joy of Rum" tour are:
Friday, May 9, 2003 - 5:00PM to 7:30PMThe Salon rouge at Le Capitole de Québec972, Saint-Jean Street, Québec
Saturday, May 10, 2003 - 4:30PM TO 6:30PMThe Terrasse Grand Prix at Club Tremblant121, Cuttle Street, Mont-Tremblant
Monday, May 12, 2003 - 11:00AM to 1:00PMRosalie Restaurant1232, de la Montagne Street, Montréal
Monday, May 12, 2003 - 5 :45PM to 8: 00PMThe Salon Baccara at the Casino of Montréal1, Casino Avenue, Montréal
Tuesday, May 13, 2003 - 12:30PM to 2:30PMLa Maison du Gouverneur at the Société des Alcools duQuébec905, de Lorimier Street, Montréal
Inquiries: Cheryl Taylor, Great Global MindsTelephone: (514) 821-4206, Fax: (514) 271-8199Email: [email protected]
Got Rum? • 3
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
From the EditorBuying Rum On-Line
Last month we introduced many of you to on-line liquor stores that are able to ship rum to mostcities in the USA. The response we receivedwas so warm and positive that we decided tojoin forces with Internet Wines & Spirits to offertheir rums through our website. As of mid April,we are now able to offer US customers (exceptthose in Utah, Michigan, Massachusetts, Tennes-see, Indiana or Kentucky) one of the most com-prehensive lines of rum in the country.
We are currently offering a total of 256 rums (in5 categories) through our site. Simply go to
The Rum UniversityThe Rum University will soon be opening its doors. Its firston-line course, “Rum Appreciation in the 21st Century”is currently in the last stages of development. The coursewill be comprised of 12 lessons (1 per month), making thisa very complete course for all those wishing to know moreabout rum. If you are a member of the rum industry and areinterested in sponsoring a lesson, please contact us ASAP.There are still a couple of lessons available, but hurry, timeis running out. The registration deadline is May 16th. Con-tact [email protected] for more details.
www.rumshop.net and click on the "Order RumOn-Line" link on the left part of the screen.
If you have been of legaldrinking age for more thana few years, you probablyalready know that shippingalcohol across state bor-ders was a big "no-no" un-less all parties involved hadthe blessing of federal, stateand local (even mythologi-cal, it seems) authorities.Those days are slowly fad-ing away, bringing the domestic beverage retailindustry closer to the 21st Century.
I would like to take this opportunity to encourageUS rum importers to get in touch with on-line li-quor stores and take advantage of this growingmarket sector. On-line retail of rums can reachcustomers even in states where the importer/dis-tributor does not have a presence.
As always I'd like to hear what your thoughts are.Do you know of other on-line liquor stores thatwe should be partnering with?
Luis Ayala, [email protected]
4 • Got Rum?
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
¡Viva Puente! On TourVIVA PUENTE ON TOURFollowing the kick-off Gala, which took place onApril 23, 2003, the "Rums of Puerto Rico Pre-sents: Viva Puente" concert will tour U.S. citiesduring 2003. In each market, the nationwideconcert tributes will take place at small musictheaters and feature local jazz musicians andspecial surprise guests playing Tito Puente'smusic. Visit www.puertoricorums.com formore information on Viva Puente tour dates,venues and tickets.
A JAZZ LEGEND'S HISTORYPuente received his sixth Grammy when he washonored with a prestigious Lifetime AchievementAward at the recent Grammy Awards held inNew York.
The Latin jazzlegend died inMay, 2000, at theage of 77, aftertouring 100 coun-tries and record-ing 116 albums inhis lifetime. Heplayed timbales,vibraphone, pi-ano, congas,bongos and saxophone in addition to arrangingand composing music. Puente's most famoussongs include "Oye Como Va," "Ran Can Can,""Pa' Los Rumberos" and "El Rey Del Timbal."Puente is credited with being the first Latin mu-sician whose appeal truly crossed-over to Ameri-can popular music, setting the stage for artistsof today such as Marc Anthony and Ricky Mar-tin.
"I worked with Tito on many occasions andshared the stage with him a few other times,"says celebrated Latin singer Ruben Blades. "Healways treated me with affection and respect."
PUENTE'S PASSION FOR PUERTO RICORums of Puerto Rico is the proud presenter andpromoter of the "Viva Puente" concert tribute.Puente, whose parents were both born in PuertoRico, split his time between his home in NewYork City and frequent travel to San Juan, PuertoRico. The artist exhibited intense pride for hisroots during his career, frequently displaying thePuerto Rican flag as part of his concert ward-robe and once proclaiming that his life's wishwas to plant the Puerto Rican flag on the moon.
For additional information, please contact:Joanna Roses, Edelman Entertainment Market-ing for Viva [email protected]
Rosie Perez was one of the many stars present atthe event
Got Rum? • 5
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
The Angel’s Share: White RumsFernandes “Vat 19” - Trinidad
Appleton Special - Jamaica
Ron Liberación 15 Años - Cuba
Want to have your rums reviewed? Write to [email protected] for details.
Ron Liberación 15 Años (80-Proof, 15-Year Old). This is thefirst Cuban-made rum to be fea-tured in The Angel's Share andwhat better way to start a newcountry than with a Ron Añejo.The rum's color is a slightly darkamber. It appears to be muchlighter than it is when comparedto the deep mahogany color ofthe bottle. The aroma is clean,gently sweet but nowhere as
Fernandes "Vat 19" Rum(86-Proof). This rum'saroma is mildly sweet withlight oak undertones. Itopens nicely in the palate,sharing its sweetness with aslight touch of bitterness. Itfinishes slightly warm with acaramel-like aftertaste.
(Note “Proof” here is Alcohol Percentage by Volume x 2)
Appleton Special JamaicaRum (80-Proof). Radiant am-ber color with orange hues. Thearoma is decisively fruity anddeep, true to its pot still origin.
Despite the prevalent stereo-type of all Jamaican rums be-ing heavy, this rum is quite theopposite: light to medium bod-ied, clean taste of oak and rawsugar and an exquisitely long,
Agreeable as a sipping rumyet best enjoyed as a mixer.This rum's style is very dif-ferent from its Trinidadiancousins from Angostura,which goes to reinforce thenotion that we should notstereotype all rums from onecountry as having “a particu-lar style.”
oaky as anticipated, based onits age. It unfolds remarkablysmooth in the palate, where itmanifests the light nature of itsblending. The finish is clean,cool and placid. Not knowingthe details of its blending, I'dsuggest that only a very smallpercentage of its compositionis 15 years old with the vastmajority being in the 2-5 yearold range.
sweet and dry aftertaste. Thisrum is excellent for mixing, butis also good enough to sip asis.
Appleton Special was distilledin the valley of the Black River,Parish of St. Elizabeth, Ja-maica, home of the AppletonEstate since 1749.
Click to buy this rum now.
6 • Got Rum?
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
Mojito Kick-Off 2003So What's a Mojito?Definition: The mojito is the national drink ofCuba. It is as enjoyable as a summer vacationon the beach. It is made by combining mint(called "hierba buena" or "good herb" in Cuba)with syrup, lime juice, rum and club soda. Theword "mojo" means "assemble" or "mixture" andthat is exactly what this cocktail is: a very enjoy-able and harmonious mixture of aromatic andtasteful ingredients.
Basic Mojito3 Mint Sprigs, fresh2 tsp Sugar3 Tbsp Lemon Juice (or lime), fresh1 1/2 oz Light RumClub soda, chilled
In a tall thin glass, crush part of the mint with afork to coat the inside. Add the sugar and lemonjuice and stir thoroughly. Top with ice. Add rumand mix. Top off with the club soda (or seltzer).Add a lemon slice and the remaining mint.Serves one.
Mojito Mulato2 oz. Black or Dark Rum1 Tbsp SugarJuice of 2 small Limes4-5 Ice Cubes1 4"-5" Sprig of Mint (with leaves and stem)3-4 oz. Club Soda
Place the sugar and lime juice in a tall glass.Stir with a long spoon until the sugar dissolves.Add the mint and crush completely against thebottom and sides of the glass. Add the ice cubesand pour in the rum. Stir well. Slowly add enoughclub soda to top the glass. Stir again and gar-nish with a short mint sprig.
Monin Mojito1 oz. Mojito Mint Syrup 1 1/2 oz. Golden RumJuice of 1/2 large Lime5 oz. Club Soda
Shake all ingredients, serve in a 16 oz. glass.Garnish with mint sprig or lime wheel.
Frozen Mojito1 oz. Mojito Mint Syrup 2 oz. RumJuice of 1/2 large Lime1 oz. Club Soda2 C. Ice
Blend ingredients together, serve in a 16 oz.glass. Garnish with mint sprig or lime wheeland a straw.
Frozen Tropical Mojito1 ½ oz. Rum1/2 oz. Mojito Mint Syrup1 oz. Mango Syrup½ oz. Fresh Lime Juice2 Mint leaves1 C. Ice
Pour ingredients into blender as listed. Blenduntil smooth. Pour into glass. Garnish with mintsprig or lime wheel.
Got Rum? • 7
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
Mojito Kick-Off 2003La Bodeguita's Mojito
12 Mint Leaves (with stems)1 Tsp. Sugar2 oz. Citrus Rum1 oz. Fresh squeezed Lemon Juice1 oz. Fresh squeezed Lime Juice2 oz. Soda Water
In a collins glass, place mint and a teaspoon ofsugar (keep the stems for extra flavor). Crushthe mint and sugar using a muddler. Add rumand fresh juices. Mix again with muddler. Finishwith soda water followed by crushed ice.
Mojito Especial(by Luis & Margaret Ayala)1 1/2 oz. Freshly-squeezed Lime Juice1 Sprig of Mint with 4-5 leaves1 oz. Simple Syrup*3 oz. Ron Zacapa Centenario4 oz. Sprite
Lightly crush the mint with a mortar and pestleand transfer to a rock or collins glass. Add re-maining ingredients except the Sprite. Add 3 to4 ice cubes and top with the Sprite (the ice cubesshould keep the mint at the bottom of the glass).Stir and serve.
*To make the simple syrup: mix equal amountsof sugar and water, bring to a boil, set aside andallow to cool.
Mojito Pitcher (makes 1/2 Gallon)
4 C. Limeade1 C. Mojito Mint Syrup1 1/2 C. Golden Rum
Prepare limeade from scratch or using frozenconcentrate. Add remaining ingredients and mixwell. Serve in ice-filled glasses and enjoy!
Order These Mojito Mixes On-Lineat www.rumbook.com
Monin Mojito Mint Syrup, available in 750mlbottles and in miniature 50ml size.
Premium Blend Mojito Mix, available in 1 ltr.bottles.
8 • Got Rum?
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
The Spirit of Cooking - by Margaret AyalaEnglish Rum Bread
Makes a medium (1 1/2 lb) loaf
¾ C. Water1 ½ Tbsp. Light Rum3 Tbsp. Butter½ C. Sugar1 tsp. Salt3 C. Bread Flour2 ½ tsp. Bread Machine Yeast
Place all ingredients in your bread machinein the order recommended by your machine'smanufacturer. Select the Sweet or Basic/White cycle and press start. Yield: "1 loaf".
Barbecued Rum Ribs
4 lb. Spare Ribs¼ C. Ketchup1 tsp. Dry Mustard¼ C. Dark Rum2 Cloves Garlic, crushed1 C. Brown Sugar, packed¼ C. Soy Sauce½ C. Chili Sauce¼ C. Worcestershire Sauce Dash Pepper
Wrap ribs in double thickness of foil and bakefor 1 1/2 hours at 350 degrees. Unwrap anddrain drippings. Combine all ingredients andpour over ribs. Marinate at room temperaturefor 1 hour.
Bake at 350 degrees for 30 minutes, bastingwith sauce, or grill 30 minutes, turning andbasting.
Got Rum? • 9
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
Bartender’s Corner Suggested Drink
1 ½ oz. (4.5cl) Citrus Rum1 oz. (3cl) Monin Green Apple Syrup½ oz. (1.5cl) Monin Mojito Mint Syrup2 oz. (6cl) Pineapple Juice2 oz. (6cl) Club SodaCrushed Ice
Pack glass with crushed ice. Pour first four ingredients into glass. Topwith club soda. Garnish with apple slice and mint sprig.
Individual Apple Rum Raisin Tartlets1 Flaky Sweet Pastry½ C. Raisins¼ C. Dark Rum4 Granny Smith Apples (or other firm tart apples)4 Tbsp. Unsalted Butter¼ C. Granulated Sugar½ tsp. Cinnamon1/8 tsp. Cloves½ tsp. Allspice1 Tbsp. Lime Juice1 Egg, beaten1 Tbsp. Brown Sugar
Remove dough from refrigerator onto a lightly flouredwork surface. Divide into four equal portions. Shapeeach into a ball, then flatten to form disks. Roll onedisk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionallyflipping to prevent sticking. Flour board as necessary. Place on cookie sheet lined with parchment orplastic wrap and place another sheet of parchment or wrap on top. Roll out second ball of dough in samemanner. Repeat with remaining dough. Refrigerate at least 30 minutes, or until ready to assemble tarts.Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan and heat over low mediumflame until rum simmers. Turn off heat and let steep while you prepare the apples. Peel the apples, cutthem in half, and core them. Cut each half into six even wedges. In a large skillet, melt the butter overmedium high heat. When it has stopped foaming, add the apples and toss well. Sprinkle sugar, cinnamon,cloves and allspice over the apples and toss. Lower heat to medium and continue to saute 10-15 minutesuntil apples are lightly browned. Add steeped raisins with any remaining rum, along with the lime juice, andcook until liquids have evaporated. Remove from the heat and let cool.Take dough circles out of refrigerator and place before you on the board. Brush each lightly with beatenegg. Arrange 12 apple wedges on center of each dough round in a pinwheel pattern leaving a 1 inch borderall around. Spoon remaining raisins over the apples. Fold edges of dough up over apples, in overlappingfashion. Brush dough with egg wash and sprinkle apples with brown sugar. Bake until golden brown, about20 minutes. Serve warm or at room temperature.
Apple Mojito
10 • Got Rum?
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
Mexico’s “Cinco de Mayo” CelebrationRum Events Around the World:
We recently learned through afriend of ours (thanks Steve!) abouta Rum Festival being held in NovaScotia, Canada on May 8th. It issponsored by the Nova Scotia Li-quor Corporation. The phone num-ber is (800) 567-5874.We’ll bring you the results/highlightsif we can get them from our friendsat the Liquor Corp.
International Rum Festival 2003:
Preparations are underway for thisyear’s International Rum Festivalin St. John’s, Newfoundland,Canada. The dates have been con-firmed: August 20-24 at theFairmont Hotel.
International Festival of Food andWine 2003:
Over the next couple of months wewill also bring you information aboutthe International Festival of Foodand Wine which will be held inWolfsburg, Germany later this year.
Notice to AOL Subscribers:
Recent attempts by AOL to limit theamount of “spam” received by theircustomers have resulted in thesubscriber’s inability to receive ourmonthly “Got Rum?” e-mails.
If you are an AOL customer andhave not received messages fromus in a while, please know that wehave not forgotten you! We arecurrently looking for ways to workwith the AOL system administratorsto find a solution to this problem.
Got Rum? • 11
Copyright 2003 Rum Runner Press, Inc. All Rights Reserved
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