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lf one has to predict <strong>the</strong> next big thing in <strong>the</strong> spirits world, place your bet on rum,<br />
says Jenny Tan<br />
hat was most interesting about this rum tasting,<br />
as agreed around <strong>the</strong> tabte by <strong>the</strong> paneL, was how<br />
diversif ied <strong>the</strong> stytes were.<br />
For those who want a generaI introduction to rum, refer to Food<br />
& Travel's June issue, after which more premium rums such as<br />
Ron Zacapa were soon after introduced to <strong>the</strong> market.<br />
For <strong>the</strong> f Light of white rums, most of us were bracing ourseLves<br />
for predictab[e, tastetess se[ections. However, <strong>the</strong> La Mauny<br />
White A.O.C. Martinique lsland - al.though not a high scorer,<br />
drew positive remarks for its distinctive characteristics.<br />
In fact, white rum - which has aLways been relegated to being<br />
a 'mixer spirit' - need not always be so. As Krystian<br />
Michatowski, <strong>the</strong> bartender at 'lTwentySix shared, premium<br />
white rums such as Angostura coutd be served over ice, or<br />
52 food&travel oct2ooe<br />
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K<br />
with a stice of Iime - to enhance its robust flavours. Mixinq it<br />
wouLd be a shame. he added.<br />
White most expected more forward carameI notes for <strong>the</strong><br />
'golden rum' category, some rums shoutd have more oaked<br />
characteristics - sometimes aLmost f inishing [ike a singLe mati,<br />
with oaky, spicy ftavours.<br />
For anyone who has any doubts about rum, just serve <strong>the</strong>m a<br />
sampling of rum from <strong>the</strong> Premium section. At[ <strong>the</strong> rums - from<br />
Reunion lsland, VenezueLa to Cuba, boasted <strong>the</strong>ir own individuaL<br />
layers of ftavours, with tasting notes such as 'jasmine ftowers'<br />
to 'btack glutinous rice' coming out.<br />
lf you are not sure where to start for rum-hunting, just zoom in<br />
on our top three scorers, and we have no doubt it witL rum-up<br />
some excitement for vor,.<br />
Paffel (from top left)<br />
. David Chan, Vice PrincipaL of <strong>the</strong> Institute of<br />
Wines & Spirits, Shatec Institutes IDC]<br />
. Jenny Tan, independent wine and spirits<br />
journaList UT)<br />
. Krystian Michatowski- bartender at 1 TwentySix<br />
IKM]<br />
. Diane Tan, group beverage manager, 0ne<br />
Rochester, 1 Twenty Six {DT)<br />
. Derrick Lee, President of InternationaL<br />
Bartenders' Association (DL)<br />
. Goh Hock Quee, F&B Lecturer, Temasek<br />
Polytechnic {HQ}<br />
. DanieL Chia, F&B Lecturer, Temasek Polytechnic<br />
IDNC]<br />
Guest<br />
. Khoon Hui, owner of Quaich Bar
Sweet sugar, soft alcohol. 13<br />
Siight floraL lif t on nose - KM<br />
Stightty pungent, atmost tike 12.3<br />
a Chinese spirit. Spicy, Iight,<br />
earthy style - DNC<br />
Deticate, smooth and easy on 13,85<br />
patate - DT<br />
Coconut nose, also coconul<br />
on palate -DC<br />
Note of carame[. Silky<br />
smooth, baLance oI atcohot<br />
and sugar - DL<br />
Q,riaot nnco n:l:to mnro<br />
compLex, with a woody finish<br />
aImost Like a srngIe matt-HQ<br />
l-lnnov and mnlr
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