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atthebarPlantation3 StarsFew better illustratethe tremendous appealof white rum than thisultra-sophisticated offering fromPierre Ferrand Cognac. The “3Stars” refer to the famed bastionsof Caribbean rum—Jamaica, Trinidadand Barbados—from whencethe firm obtains its spirits. Therums selected are pot-distilledfrom local sugar cane molassesand matured in small oak barrels.Afterwards, they are shipped tothe Cognac Ferrand Estate wherethey are transferred to small Cognacoak barrels for further maturationin the estate’s cellars. Itsaromatics alonequalify the rum forsainthood. (PierreFerrand Cognac)Prichard’sFine RumOur country has had a longassociation with rum and Prichard’sis the closest representationof a traditional American rumthat exists. Handcrafted in Kelso,Tennessee, it’s made from sugarcane molasses from Louisiana,limestone-filtered spring waterand 5 times distilled in a copperpot still. To increase the influenceof the wood, master distillerPhil Prichard ages his rum fromsmall, charred American whiteoak barrels. This American amberclassic is highly aromatic andbrimming with the tempting flavorsof honey, spice, vanilla andmalt. (Prichard’s)Pusser’sBlue LabelPusser’s is historyin a bottle,an authentic recreationof the rumserved to sailorsin the British RoyalNavy for centuries.Aside fromits unique place inhistory, Pusser’scontinues to beproduced in theWest Indies usingthe same wooden pot still employedby the Admiralty for 300years. No other spirit is created ina wooden still, the staves of whichcontribute greatly to the brilliantflavors of the finished rum. Pusser’sis a hardy spirit with a medium-weightbody and a lively set ofsemisweet, oaky aromas. The rumis invaluable addition behind thebar. (Shaw-Ross Int’l)Ron Barceló ImperialMade in the Dominican Republic,this sterlingsmall batch rumis distilled fromfreshly pressedsugarcane juice,cane harvestedfrom the distillery’sown fields.Barceló Imperialis comprised of a blend of rumsaged up to 10 years in charredAmerican oak barrels. The resultis a dark copper colored spiritwith a full, velvety textured bodyand a captivating floral and fruitbouquet. Its soft, gentle entry expandsquickly filling the mouthwith the lip-smacking flavors ofcaramel, cinnamon, vanilla, roastedalmonds and tropical fruit.The finish is long and luxurious,similar in complexity to an alembicbrandy. A postprandial masterpiece.(Shaw-Ross Int’l)South Sea RumHandcrafted in Perth, Australia,South Sea rum is distilled fromfree-run sugarcanejuice in two separatebatches. Some of thejuice is distilled in acopper pot still, theremainder in a moretechnologically advanced,continuousstill. The distillatesare then blendedtogether and left tomature for two years in both newAmerican oak and charred, exbourbonbarrels. Once the rumhas reached optimum maturation,it is rendered to 80 proof usingpure spring water from the nearbyrainforest and bottled intact andunfiltered. It’s a handmade spiritbrimming with character and personality.(Duggan’s Distillers) nROBERT PLOTKIN is a judge at the San FranciscoWorld Spirits Competition and authorof 16 books on bartending and beveragemanagement including Secrets Revealedof America’s Greatest Cocktails. He can bereached at www.AmericanCocktails.comor by e-mail at robert@barmedia.com.10 Beverage Journal June 2013 www.BeverageJournalInc.com