Spotlight on Rumby Shawn SooleWith the recent explosion of tiki culture in thecocktail world, particularly in Canada, we areseeing the re-exploration of rum in bars. Palatesthe world over are expanding so rapidly that thestandard spirit is constantly evolving to meet theexpectations of the general public, and of course,the bartender. Rum has also had a lot of successwith flavours. Starting with spiced rum, producershave been creating great products for decades.Flavoured rums are more than an additive to yourstandard Mojito; they can be the next steppingstone to cocktail evolution.Spiced rum is the original flavoured offering fromthe rum family. Rums have been spiced withlocal Caribbean spices for centuries, usually tomellow rough “pirate” rum with vanilla, cloves,and cinnamon. Spiced rum is beginning to makea bit of resurgence in the industry, changing itsreputation for being the immoral, sickly sweettipple of the young. Distillers are looking forbalanced, focussed flavours that can be enjoyedon the rocks or in a cocktail. New World and OldWorld rum distillers are combining their skills tosource the best rum to start and then the mostflavourful spices to infuse into their styles. CaptainMorgan and Sailor Jerry are two of the best knownspiced rums on the market, while distillers such asNew Orleans Rum and Rogue are throwing theirhats in the ring and competing with their versionsof this old, underappreciated style.New style spiced rums are allowing bartendersto mix with a more balanced spirit, not one thathas traditionally had a mass of sugar, caramel,and molasses added to it to make it palatable.More producers are staying away from the vanillaforward flavours and going for more of the actual“spice” notes in the process, such as the classicnutmeg, cinnamon, and cloves, and offsettingthem by using more interesting ingredients likesarsaparilla root, kola nut, and even juniper berry.The move away from sweetness to more complexflavours creates a more balanced spirit to mix withand therefore it is used more often.Rum is being produced the world over these days.It was the first spirit distilled in the US, and theresurgence in the Boston region for the rebirthof classic rum has taken hold. Rum doesn’t needto be made on a small Caribbean island; it can bemade wherever sugar cane is produced, shipped,or processed. If you have a still and can get yourhands on some molasses, then you can make rum.Most rums have been made in the Caribbean forhundreds of years and have that family name,location, history, or classic rum background thatmakes them the mainstays of bars everywhere.Rum MarketSales in LitresThe New World rums are catching up, but havea little ways to go to cut the same niche that theolder brands have.Just like other spirit sectors, especially vodka,rum will have its spike with the flavour craze, butit will eventually hit an equilibrium that will seethe weak fall and the stronger flavours stay andbe popularized. With the constant, evolving barindustry of up and downs, what is popular todaymay not be tomorrow. From a bartender’s pointof view, look for the obscure and be creative.Learn how to mold and bend the flavours andidiosyncrasies in the rum to work for you and thedrink. Help spiced rum get out from the shadowof the flavoured vodka scene and shine through.Shawn Soole is Executive Bar Keep at Clive’s Classic Lounge.2009 2010 % Change Licensee SalesAmber Domestic 1,140,271 1,165,771 2.2% 5.9%Import 652,779 702,369 7.6% 6.2%Dark Domestic 480,523 429,772 -10.6% 9.4%Import 187,998 187,675 -0.2% 4.4%White Domestic 1,817,919 1,656,706 -8.7% 12.2%Import 114,336 105,683 -7.6% 13.6%Total Rum Sales 4,393,816 4,247,975 -3.3% 8.9%6 The <strong>Publican</strong>
WHAT’S YOUR THREE OLIVESAWARD WINNINGVODKAS IMPORTEDFROM ENGLANDThree Olives Vodkas are available in British Columbia from The Kirkwood Group.For information please contact B.C. Sales manager George Angelopulos at 604-607-4776.
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