Join us in New Orleans to explore and celebrate R(H)UM!
Tuesday, June 7, 2022 – 8:30am – 5pm CDT
Lula Distillery, New Orleans.
| Time | Topic | Presenter | Presenter Bio |
|---|---|---|---|
| 8-8:30am | Check-in | ||
| 8:30am | Coffee & Networking | ||
| 9am | Karen Hoskin of Montanya Distillers will host and facilitate an impressive lineup of speakers and panelists from the American craft rum scene for this year's Rum Summit. Topics will cover our sugar cane supply chain, sustainability and ethical sourcing, global growth and implications of this category, American rum’s growing role in the industry and more. | Karen Hoskin, Montanya Distillers & Olivia Stewart of Three Roll Estate | Karen Hoskin is known as a vanguard of the rebirth of American Rum. When she started Colorado’s craft distillery Montanya Distillers in 2008, few people knew there was a strong American rum tradition or mountain rum tradition. Craft cocktails were not yet a major US trend and rum was considered the wild west of spirits. Karen helped change those perceptions while steering the distillery to growth every year. She has just completed a major expansion of her rum distillery in Crested Butte. Karen continues to have a strong hand in inspiring the US market to respect and love American Rum, embrace craft cocktails, put rum into the best cocktails, and understand the mountain rum tradition. She is a frequent speaker and industry leader on distilling science, distilling business, mixology, bar business and sustainability. |
| 10am | Sugar is made in Louisiana sugarcane fields throughout a 7 – 9 month growing season. The focus of this presentation will be the production of raw sugar and molasses in the factory from newly harvested sugarcane. | Kenneth Gravois, PhD, Sugar Research Station & Olivia Stewart of Three Roll Estate | From a young age, Kenneth had an academic streak that helped him see possibilities in and ask questions about sugar cane, agriculture, sustainability, and environmental impact. This persistent inquisitiveness took him to Louisiana State University (LSU) where he earned his bachelor degree in crop science and a masters and PhD in plant breeding. Today, Kenneth provides leadership for the LSU AgCenter’s Sugar Research Station which has descended from the original Louisiana Sugar Experiment Station. One thing he sees becoming more important to the scientific research community, and to his work in particular, is connecting with consumers. |
| 11am | Kenneth Gravois joins Olivia Stewart in a discussion on the impact rum could have on Louisiana's sugarcane industry. From supporting cane-growing families, to tourist dollars and jobs, this diversification of the industry has the potential to benefit the entire state. | Olivia Stewart of Three Roll Estate & Kenneth Gravois, PhD, Sugar Research Station | Olivia Stewart's family has owned and operated their Louisiana cane farm and sugar mill since 1859. Her childhood on the farm instilled a passion for all things sugarcane––and eventually rum. When the pandemic hit, she moved back home to operate the family’s distillery, Three Roll Estate. Located in Baton Rouge, they distill an array of rums from cane juice and molasses, all of which are sourced from their own fields and mill. |
| 11:30am | Molasses and the rum distiller’s dilemma: molasses procurement and impacts on rum production Molasses is the most important raw material in the production of rum. However, molasses is also a very complicated commodity whose quality fluctuates dramatically based on global sugar prices. In this session we will review the numerous factors affecting the quality of molasses for distilling and we will analyze actual production data in order to gain insights into how molasses quality may adversely impact rum production and strategies to potentially mitigate some of the more salient negative effects. | Roberto J. Serralles, PhD, Destilería Serrallés | Roberto Serrallés is a sixth-generation rum maker based in Ponce, Puerto Rico, where his family business, Destilería Serrallés has been operating since 1865. As one of America’s oldest family-owned businesses, Destilería Serrallés has been producing exceptional rums for over 155 years. Its flagship brand Don Q is the leading premium rum brand on the island. Roberto began working at Destilería Serrallés in 2004 after completing a PhD in Environmental Studies from the University of Oregon. His first project for the Distillery was to design and implement a state-of-the-art wastewater to energy treatment facility that has helped turn Destilería Serrallés into one of the greener distilleries in the Caribbean. Roberto was honored with the Master Distiller and Rum Pioneer awards at the 2013 Golden Barrel rum awards ceremony in London for his contribution to the Rum industry and he was named Rum Expert of the year at the 2014 Madrid Rum Congress. He holds a BA from Brown University. He is a member of the Board of Trustees of the Fundación Luis A Ferre which manages the Museo de Arte de Ponce and is a member of the Board of Trustees of the Puerto Rico Conservation Land Trust. |
| 12:30pm | Lunch is included in the ticket price and will be served on-site | ||
| 1:30pm | Molasses and wastewater management: what comes in, must come out! In this session we will continue to explore how the quality of molasses affects rum production, focusing more deeply into how molasses quality affects wastewater management at a rum distillery. Using actual production data, we will explore the impact of molasses quality on performance of anaerobic and aerobic digestion post distillation. More broadly, we will discuss wastewater management and the potential for associated closed-loop processes that can help the spirits industry become more sustainable. | Roberto J. Serralles, PhD, Destilería Serrallés | Roberto Serrallés is a sixth-generation rum maker based in Ponce, Puerto Rico, where his family business, Destilería Serrallés has been operating since 1865. As one of America’s oldest family-owned businesses, Destilería Serrallés has been producing exceptional rums for over 155 years. Its flagship brand Don Q is the leading premium rum brand on the island. Roberto began working at Destilería Serrallés in 2004 after completing a PhD in Environmental Studies from the University of Oregon. His first project for the Distillery was to design and implement a state-of-the-art wastewater to energy treatment facility that has helped turn Destilería Serrallés into one of the greener distilleries in the Caribbean. Roberto was honored with the Master Distiller and Rum Pioneer awards at the 2013 Golden Barrel rum awards ceremony in London for his contribution to the Rum industry and he was named Rum Expert of the year at the 2014 Madrid Rum Congress. He holds a BA from Brown University. He is a member of the Board of Trustees of the Fundación Luis A Ferre which manages the Museo de Arte de Ponce and is a member of the Board of Trustees of the Puerto Rico Conservation Land Trust. |
| 2:30pm | Myths, Misconceptions, and Misinformation: Overcoming Rum’s Categorical Confusion: American Rum's revival has come during a time when the global rum category is fraught with misconceptions. In this presentation, Will Hoekenga will separate fact from fiction so you can not only educate consumers accurately, but make an authentic product that brings clarity to the category instead of more confusion. | Will Hoekenga | Will Hoekenga is the founder of American Rum Report, a website and newsletter that tracks U.S.-produced rums to reveal emerging trends, provide transparency, and offer a full picture of the American rum revival. He is also co-founder of The Rumcast podcast. |
| 3:30-4pm | Coffee & Networking | ||
| 4pm | Barrel Aging Chemistry with comparative tasting | Lula Distiller Judy Allen & Co-Owner Bear Caffrey, MD | Judy Allen is originally from Greenville, Michigan, Judy Allen became interested in mechanics and machinery while working in her family-owned hardware store. She moved to New Orleans in 2001 and began working as a bartender at locally owned restaurants and bars. She eventually landed at Lula Restaurant Distillery in 2017. Bear Caffery’s interest in Lula Restaurant-Distillery is born on his passion for distilling and brewing. Prior to the Lula concept, Bear’s brewing and distilling interests have been personal interests; however, he has obtained an extensive knowledge and hands on experience in both arenas. He has brewed multiple all grain beers and is well versed in the processes necessary to take Lula Spirits from raw ingredients to the bottle. Bear studied biology and chemistry at Louisiana Tech University in Ruston and attended medical school at LSU Health Sciences Center. |
| 4:15-5pm | Panel Discussion: What does the future hold? | Panelists will include all program presenters | |
| 5-6pm | Rum Cocktail Reception | Cocktails and light hors d'oeuvres |
