Manchester Rum Festival

*Press Release*

RUM AT THE READY FOR MANCHESTER’S FIRST

mrfl

Manchester’s first ever rum festival is coming to town this year, thanks to freelance drinks curator Dave Marsland, aka the Drinks Enthusiast.

Located at Revolución De Cuba, the festival will be held on Saturday 3rd June, and will boast over 40 types of rum including Bacardi, Chairman’s Reserve, Diplomático, Sailor Jerry and Mezan. Brunches, afterparties and shenanigans galore will mean it’ll be a Caribbean affair from dusk ’til dawn.

Tickets cost £15 for the festival (brunches and afterparties not included) which runs from 12pm-5pm, and include a welcome drink by sponsor Coco Re’al, along with a taster from each of the 15 stalls as you work your way round exploring the top brands.

And if that’s not enough booze for you, a team of mixologists and brand ambassadors will be on hand at the cocktail bar serving up a selection of rum cocktail favourites.*

Dave Marsland said “Rum is a staple within the Manchester bar scene, especially with the popularity of venues such as Revolución De Cuba, so I wanted to celebrate it! There’s so many incredible rum brands I felt the best way to celebrate them would be with a festival.

The festival will host entertainment, themed food and drinks offers and gifts, so we really are going all out, plus there’ll be events running throughout the day to get everyone in Manchester involved. I’m just looking forward to meeting guests on the day and seeing how popular the already much-loved brands become.”

Details for brunches and after parties and further rum promotions will be announced soon, but here’s how to purchase your ticket to the main festival – http://www.manchesterrumfestival.com/whats-on

I’ve also been able to get a few images of the cocktails on offer at the festival….these include a Bacardi Mojito, Banks Swedish Rum Punch, Chairman’s Reserve Mai Tai and Pusser’s & Re’al Painkiller.

Mojito using Bacardi

Mojito using Bacardi

Swedish Rum Punch using Banks 5 Island

Swedish Rum Punch using Banks 5 Island

Mai Tai using Chairmans Reserve

Mai Tai using Chairmans Reserve

Painkiller using Pussers

Painkiller using Pussers

*End*

So there we are…the venue has been announced. The list of exhibitors is growing and there is something in the line up for those new to the category and for those growing tired of the additive laden side of the market seeking something pure and refined. This coupled with cocktails and a host of other events in the city, it looks set to be pretty amazing. Being so close to us, we’d be foolish not to attend. See you there?

© Steven James and Rum Diaries Blog 2017. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

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A Potted History of the Rockley Still

This will represent the first guest post to appear on the site and in this instance it will be written by my friend Nikos Arvanitis. I am very eager for it to appear here on this site given that I am a huge fan of the medicinal elements within the Rockley Still style of Rum and I have really enjoyed communicating with Nikos on this subject during his recent Caribbean adventure. Thus far am only aware of two years of distillation for Rums purporting to be from this mythical still. The year 1986 saw a couple of Samaroli Blackrock and Bristol Classic Rockley Still Rums and the year 2000 has seen a Rum Swedes, a La Confrerie du Rhum and an Our Rum and Spirits release in the Rockley Still ‘style’ (though the latter two do not state it in the label). Both years of distillation point towards W.I.R.D (Blackrock) as a point of origin but the following potted history may expose the fact that these Rums are not actually from the Rockley Still at all, but are merely a Rockley Still ‘Style’. Delving further into it, that also may be a misleading statement as there is a high likelihood that no-one actually knows what the Rockley Still distillate tastes like, and therefore we are simply unable to replicate it truly as it could be a lost style. Anyway, without further delay I shall leave it to Nikos, who after touring the Caribbean living like a local and not a tourist is best placed to speak with some authority on the subject.

A Potted History of the Rockley Still

Rockley DocumentI always thought that in order to understand Rum, I ought to follow the path of sugarcane in the Caribbean, the history of the plantations, the habits of the slaves and others not so technically aware of the production process issues. That was basically the reason that I moved to the Caribbean for a while. By communicating with the locals and by undertaking personal research, I was able to hearken to the personality of this mythical distillate, gaining experience through peoples’ stories. I would like to share with you a short and turbulent history of Rockley Still. The Rockley Estate is located on the Southwest coast on the island of Barbados in the Christ Church Parish. Its existence stems from the early to mid-18th century. The island of Barbados was rich in sugarcane plantations, and most of these plantations distilled. This was also the case on the Rockley Plantation.

BatsonsThe nationalization of the plantations of Barbados started, and this resulted in a slowdown in sugar production. A natural extension of this slowdown spread to molasses production and therefore Rum production. A company by the name of Batson’s started collecting the machinery and stills from the plantations that were beginning to close. All of these closures took place during the late 19th and early 20th century, and the truth is that they built up a very good collection of Pot Stills. Within their collection, there were two small-capacity Pot Stills which we believe date back to 1850 that were built in London. We are still not sure if one of the two (the smallest) came from Rockley Plantation, and simply sought a new ‘home’ because it was probably well-known that the plantation would be transformed into a golf course for rich tourists.

The continuity of its existence finds it relocated to the West Indies Rum Distillery (W.I.R.D), where it was purchased in order to allow W.I.R.D to possess a Pot Still and reduce the competition with Batson’s. This happened somewhere between 1905 and 1920. After conversations with members of the distilleries where the stills were originally located, we received confirmation that they were actually used for distillation. However, it is certain that they have both been inactive for at least 50-60 years, as no member of the company, even the oldest ones, have ever seen them active. They are well maintained and are located somewhere at the W.IR.D. So if we assume that actually the smaller of the two IS the legendary Rockley Still, it is apparent that Rum distilled from this has not yet been released to the market, since it has simply been inactive for so many years. We shouldn’t forget though that the name of a dead plantation and a lot of years without distillation make a Rum a lot more interesting to the market because it is all Smart Marketing. However, this is far from true, as the history is history and we are not able to change it…

Rockley Still
My love from Greece and the Port Cask finish Foursquare Rum which accompanies me whilst I write these few words about the Rockley Still.

Cheers

May the Angels Share Return to the locals…Save the Caribbean….Bless

Bio

Nikos Arvanitis has been working as a bartender since 2006. Rum is his passion and his desire to understand it lead him to the Caribbean. Using the Island of Barbados as his base, he has visited 15 Islands in the tropical zone of the ‘West Indies’ and over 30 Rum distilleries and sugarcane fields, both active and inactive. His journey is still on and he has named it “From The West Indies to the World”

email: nikos.arvanitis.rum@gmail.com

facebook : https://www.facebook.com/nikos.arvanitis.7

© Steven James and Rum Diaries Blog 2015. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

Plantation Extra Old 20th Anniversary Barbados Rum

This bottle represents the fourth bottle of Plantation Rum in my collection and was the third one that I picked up. My first bottle was their Guatemala Gran Anejo, my second bottle their Barbados Grande Reserve 5 Year Old and my fourth bottle (a wedding anniversary gift from my wife) was their Gerry’s Exclusive Single Cask Guatemala.

The Plantation Rums are the brainchild of Alexandre Gabriel, President and Owner of Cognac Ferrand. The basic theory is that Plantation Rums are aged in their country of origin for a number of years, generally in young Bourbon Casks. When the desired maturity has been reached, the rums are shipped at their cask strength to Cognac Ferrand’s Chateau de Bonbonnet in France. They are shipped at cask strength to preserve all natural aromas and flavours. Here, the ‘double aging’ process begins whereby the rum is aged for a further time period in small French oak barrels.

Plantation Extra Old

Plantation Extra Old

In the case of the Plantation XO, the rum is from a blend of the company’s oldest Bajan Rum reserves. These were aged in the Caribbean ( for 10 years according to the information that I have been able to find ) before beginning their ‘double aging’ process for 18 to 24 months in France in used cognac casks to impart a flavour not normally present in Bajan Rums. The rum is then diluted down to its 40% bottle strength over a period of months using French water

The instant thing that hits you about the Plantation XO 20th Anniversary Rum is the presentation…..it is stunning. An attractive case gives way to a clear decanter adorned with text detailing the awards that the Plantation Rums have achieved….and there are many. The bottle has a large synthetic stopper with a gold top. One thing to note ( and it may only be an issue with my bottle ) is that the covering of the synthetic stopper is such that unless the inside of the bottle neck is dry, it has a tendency to not seal the bottle adequately, instead lifting itself away from the bottle slightly.

Plantation Extra Old

Plantation Extra Old

Tasting Notes

In the glass: The rum is a dark copper with lighter bronze flashes. It instantly appears to have a sheen which leaves thick droplets on the sides of the glass. I can smell tropical fruit. Bananas, sweet mango and coconut. There is also a definite vanilla note. This is all rounded off by a slight oakiness that tingles your nose.

In the mouth: There is a tingle from the heat of the rum and a hint of oak but these instantly give way as the rich honeyed sweetness coats your tongue. Sweet molasses is present leading into a taste of mango on your tongue helped along by a little vanilla. There is a little peppery spice on the finish which is long and sweet but gradually becoming dry, then leaving the tropical fruit and coconut that I could smell in the glass. This is a massive encouragement to fill the glass again.

This is one of the more fully rounded rums that I have tasted and it offers massive rewards for anyone that makes the investment, as do all of the Plantation Rums that I own. Cognac Ferrand, Alexandre Gabriel in particular, should be praised for their treatment of these rums and you owe it to yourself to seek them out. Go on, you know you want to.

© Steven James and Rum Diaries Blog 2013. Unauthorized use and/or duplication of this material, both written and photographic without the  express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.