Originally published as a sidebar in the article
Rum: The Once and Future King
“Don’t be stuck having to sell what you just produced, instead plan to produce that which you truly want to sell”
Ron Barceló Gran Platino, 1 Year Old, Dominican Republic. Why: white rums don’t have to be destined for the cocktail shaker! This white rum demonstrates that good craftsmanship can result in sipping white rums that vodka drinkers can enjoy, while still retaining the character typically associated with cane spirits.
Santa Teresa Rhum Orange, 2 Year Old, Venezuela. Why: most so-called fruit- flavored or spiced rums in the market are made with raw, un-aged ethanol. With Rhum Orange, Santa Teresa has produced a true,flavored aged rum that takes advantage of legitimate aromas and tastes in their alcohol base, showing what a true fruit flavored rum can be like.
Ron Viejo de Caldas Grand Reserve, 8 Year Old, Colombia. Why: Many beginning rum producers believe that as rum is aged, it tends to develop mainly brandy and fruit notes. This rum showcases what careful fractional selection and aging can produce when artfully aged and blended; it is a true eye opener.
English Harbour 10 Year Old, Antigua. Why:This rum demonstrates that one does not need to grow very old waiting for rum to mature into something truly exquisite. One single decade of aging in the right environmental conditions can produce superb results.
Zafra Master Reserve 21 Year Old, Panama. Why: It has been said that patience has its rewards, and nothing like this rum to prove how truthful this assertion is. While there are other rums that are as old or older, those products are also considerably sweeter. Zafra proves that remarkable smoothness and persistent complexity can be achieved without being sugary.
