An Interview with Nikos Arvanitis – Rum Traveller

Copyright Nikos Arvanitis

Nikos Arvanitis will be familiar to most of my Facebook Rum forum frequenting audience. He’ll also be more than familiar to Rum Festival attendees throughout Europe. In fact his biography reads very well:

Nikos Arvanitis has been working as a bartender since 2006. Rum is his passion and his desire to understand it led him to the Caribbean. Living in Barbados and using this island as his base, he has visited 30 islands of the tropical zone of the “West Indies” and over 45 distilleries and sugarcane fields, both active and inactive. His journey is still on, it will soon be reflected on paper and he has named it “From the West Indies to the World”.

Nikos Arvanitis through his travels and speeches is trying to spread the traditional production process of Rum and the culture of the Caribbean people.

He is a member in the jury panel and an instructor in rum presentation, in several European Rum Festivals (Berlin, Paris, Poland, Greece, Spain etc.) and bar shows.

Instructor of Rum in Bar Academy Hellas

Copyright Rum Diaries Blog

On a personal level, I have known Nikos for around three years and during that time we have conversed a lot about life, Rum and everything in between. During our period of friendship I have seen Nikos grow into a very well-respected spokesman for Rum and an evangelist for the history and tradition that exists within the Caribbean. More recently he has become a very active independent spokesperson for the Gargano / Seale Classification and a campaigner and activist for Pure Rum and raising the category in general.

I was fortunate enough to meet Nikos earlier this year in his natural habitat….a Rum distillery. The distillery in question was Foursquare Rum Distillery in Barbados and it was also my first Rum Distillery visit. We chatted for a while, walked through the distillery with Richard and sampled untold delights in the Foursquare Tasting Room. We also shared a pretty eventful taxi ride with him.

Open and honest is all that I have known from Nikos and I’m giving his full, unedited responses to my questions. No cutting, snipping or leaving out of any detail. Hopefully you’ll see that his responses relay the passion that he has and the high regard in which he holds Rum as the true essence of the Caribbean and its people.

1 – For those that may not already be familiar with you and your work, explain to them what your project “From the West Indies to the World” is about.

From the West Indies to the World

It’s a personal project including photos, thoughts and notes for the real side of Caribbean islands and the connection between the locals and the Rum, through the eyes of the unknown reality.

Sugar cane fields, unknown dead estates, Rum Distilleries and traditional Rums.

In short, it’s my lonely trip-wandering in the tropic zone of the West Indies. Personal experiences, emotionally charged stories, culture, people. I don’t travel the easy way. I’m visiting places that they are really inaccessible to many white people and also I organized the 95% from all these trips myself, without sponsors, companies etc. The final collection of these experiences is the reason that this project is born, and due to that, I don’t focus only the to rum and the production process..

I’m not an author / writer and I do not even want to be. I just have the feeling and the belief that the experiences created to share. This project is an extension of me and the opposite.

The ultimate goal of my project is to make as many people as possible respect and fall in love with the Caribbean, the local culture, the people and finally the distilleries that are keeping alive and  unchanged the traditional production process of the spirit we love the most.

2 – Your travels are followed by and envied by many people….including me. One thing that often gets said to people like me is that to truly understand Rum and all that it is, you have to visit distilleries. Just how many countries and distilleries have you visited?

I would like to speak on a personal level without meaning that it’s either wrong or right. Yes, I clearly believe that if you don’t visit the Caribbean by yourself and the distilleries as well, it’s really difficult to understand rum. There’s a huge difference between the word ‘knowledge‘ and the word ‘understanding‘. Countless sites on the Internet with completely different opinions and misleading information, distributors, companies and ambassadors talk about rum and they’ve never touched sugarcane in their life. So there is misinformation and false information about rum. When I visited the distilleries I acquired a complete image, totally different to the one I had before. And yes, I was reading and attending seminars. But I figured that it wasn’t enough. It was like I was going inside the glass and becoming one with rum. Of course, it is important that the people of the distilleries are also honest with you. I was lucky (and a pain in the ass for them)

I have visited in total 30 islands of the Caribbean tropic zone. The number of distilleries is 45 out of 50. My last trip was in Haiti and trust me, Haiti is a unique situation. It’s a category by itself.

Copyright Nikos Arvanitis

3 – I personally see you as a direct link to Rum producers that are not active on social media and have little to no online presence. Do you think that your relationship with these Rum producers is vital in bringing the plight of forgotten and overlooked distilleries such as the Callwood Distillery in the BVI and River Antoine in Grenada into the spotlight?

The first time I saw distilleries like the ones you mentioned, I said to myself, “I will spread all over the world about these distilleries-Caribbean’s heritage”.
I saw this subject in a very romantic tone. It is truly a shame that 90% of the whole world does not even know the existence of wonderful rums like these. But the most important thing is that they do not know the passion, the love and respect that the people who surround distilleries have for their rums. Their existence is the link between the past and the present. And if you do forget the past, the heritage and the history, the future is cloudy and uncertain…

Copyright Nikos Arvanitis

4 – Apart from your project and the Rum, what continues to drive you to travel to these places?

People. Certainly people. The human relationships that I created there are by far the most important school of my life. They changed my worldview. I’m not the same person as I used to be before. At least I do not act and think the same way.

I adore the warm climate. I don’ really like the cold and I am freezing really quick and easy. I am not really sure if I will survive this winter in Paris. Hahahaha. Yeah, Paris is going to be my base for the following year(s)…

Finally, the word “vibe“. I can’t explain this feeling in a few words. It’s something much deeper. The vibe in the tropic zone makes me happy and above all, I’m 100% myself. Something I have never experienced before in the big European countries even in my own country, where the friendship and human relationships are in the second or even third fate. Unfortunately…

Copyright Nikos Arvanitis

5 – You’re a firm advocate of the proposed Gargano / Seale Classification. Explain the classification for those that may not be aware of it. Why you feel that it is so important?

Usually, my presentations for this matter last like 4 hours…..So I believe it’s a little bit difficult to explain in a few words.

Yes, I am a 100% supporter of this wonderful classification. It was the middle of 2014 I think when Richard (Seale) firstly introduced me to this classification in one of my weekly visits to Foursquare distillery. When I saw the classification I told to myself: “Yes, this is the only way to have a better and promised future for the category of Rum, to put things in a row and first of all to give Rum the respect it deserves”. Two years later I found Luca (Gargano) in one of his trips in Barbados. He also helped me understand the classification. So, my communication with the two most influential persons of the Rum world plus my personal research was the common link for the final result…..to spread this classification all over the world.

This Classification focuses to the type of the producer, the type of the still and of course at the distillery statement. I believe that this last thing is the biggest problem in Rum. The 70% of rums of the global market haven’t got a distillery statement. This is really bad.

This classification it’s not about what’s good and what’s bad. Tasty or not. Originally, it’s a chronological order of the history of distillation and is based on facts. There is a separation between the traditional production process and the modern.  This doesn’t mean that tradition overtakes modern methods, but we surely have to have a different approach to an original artisanal Rum from an industrial one.

Finally, some people say that this classification is a copy of the Whisky’s classification. This is not true, not at all and please if you don’t understand the role of the classification, don’t judge. Open your mind and be more Caribbean…I am always open for conversations about this subject, contact me and it would be my pleasure to help you have better understanding about the classification.

Copyright Nikos Arvanitis

6 – Your time spent with Rum producers has seen you spearheading the important job of communicating the classification through your interactions on social media and your presentations to industry and consumers. Do you see knowledge of the classification spreading throughout the community to the point that there is a basic understanding already when you talk to the industry and consumers?

First of all I really need to share with you that NONE of the producers ever told me what to say in my presentations or to promote specific Rums (I am not a f****n promoter or brand ambassador and I will never be). I was In Berlin some weeks ago and someone came to me and said that: “You promote the rums of your friends distilleries”. This is not true. I love to promote the Rums I love and the distilleries who still respect the Caribbean’s heritage and tradition. It’s true that I have a personal connection with many distilleries like Worthy Park, Foursquare and others but this connection is more a friendship and match to our beliefs than a business. The people out there who know me personally, know this much better than anyone. The situation with the association is something new but all of us used to fight about the traditional production process of the Rum many years ago, but our voice is heard by a lot of people only in the last 2-3 years. The customers really want to know more about the Rum and this is wonderful. The promise I am giving is that I will always act 100% as Nick and I will do the best to raise the category of the Rum.

7 – A large proportion of the Rum producers appear to fear the classification. Why do you think that is?

From my point of view, the main reason is that they initially believe that if they accept this sort of classification, it is like neglecting what they say so many years about their products on the market. I think that they are only interested in the rise of their own label and not rum as a spirit. We all have to understand that sales cannot go up in a particular bottle if the category is not developed in general. You cannot deny that tradition, not least the complicated production process of rum, should not go into the same sink as modern industrial products. They cannot have the same prices and above all the word “artisanal” on their bottle. So yes, I think they initially think of their sales which is not true because if the rum is classified and developed in general, this will be a good thing for everyone. Speaking so much time for the world market, I will give a personal example from my own country that reflects what I have said. See it as a miniature of the market.

Ambassadors who have never touched a still, have not bitten sugar cane, have never walked in the Caribbean, have not spoken to locals and have not understood the rum, continue to promote products that are in the company’s portfolio, for which you do not know the existence of the distillery (which of course does not exist), so-called spiced easy rums and pure alcohol full of flavors and sweeteners, industrial products that have nothing to do with the history of the island are being produced. How do you orient yourself in the market by telling lies and having the main goal of selling your own only products and at the same time looking for the good for the future of rum? It can not be done. Quite simply because there is no love for rum and the Caribbean but love for your dominance in the market and the word “monopoly“.

The shawls have no pockets. What is the essence if you are not faithful to your values ​​and your beliefs as a person and you adapt to what the system imposes on you…?

8 – Do you think that the Classification will ever become industry standard?

I am very optimistic and positive as a human and yeah man, I believe that it will. Already you can see a great rise of the artisanal Rum in the global market and this is wonderful and makes me very happy. But I don’t like to use the world “industry” next to the word “Rum“. Let’s use another term: “The World of Rum” is much better I think.

From me and my team, there is a promise that we will do all we can to build strong foundations in this classification and we will fight for it through presentations, seminars, articles etc. What is the essence of human being as if you haven’t got something to fight for??

Copyright Nikos Arvanitis

9 – Do you think that having a Geographical Indication for Rum production will become the natural progression?

Yes, I believe that this is the path. Jamaica for example, is fighting about this. But I would like to make a general statement on this really important subject.

In Jamaica we have distilleries that make completely different rum in a totally different way. In particular, it’s not possible to consider a pure single rum from Worthy Park or Hampden with that of Clarendon. Yes, these three distilleries take place in the same island, they are all Jamaican, but the Rums are completely different. The production process as well. In Clarendon they use a small amount of Rum from Batch distillation. The majority of the final blend is coming from distillation in Multi column ethyl alcohol plant. This does not happen in the first two distilleries I mentioned earlier. So, I say that simply saying Jamaican Rum is not enough because there is diversity within Jamaican Rum.

They all rely on some common elements in the production process, but at the end of the day the final products are completely different. So, just the world Jamaican Rum I don’t feel that it’s enough.

There must be also control to the independent bottlers with no distillery statement. I’m tasting very often rums like these, let’s say a Barbadian Rum, and this rum has nothing to do with the traditional rums of the island. The same happens also with other bottlings. Personally, I find it unacceptable to add sweeteners, aromas and other extras that literally do not respect the distillery, the history and the heritage of the island, and also the tradition, except some special situations. Of course, the majority of these independent bottles haven’t got distillery statement on the labels and at the same time they say that they choose personally the best barrels from the distilleries. They didn’t .They just bought these rums from other companies. Be careful with the false marketing terms. I really would like to see better control and balance between the distilleries and the independent bottlers in future. If the rum is not even close to the character of the distillery and the distillery bottlings, don’t give the permission to the independent companies to make the bottling. The master distiller has to taste the rum and if he agrees, enter the name of the distillery and his signature. So everyone cannot bottle whatever they want. Quite honestly, I believe this.

Copyright Nikos Arvanitis

So there we have it…..an amazing amount of passion and a completely open forum for Nikos to give his true, unedited opinions.

I’d like to personally take this opportunity to thank Nikos again for his agreement to undertake this interview and I hope that I have given him the platform which he deserves.

© 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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Neptune ‘Gold’ Barbados Rum

We have another new Rum that has recently come to market and as with all such releases, it was viewed with an element of suspicion. That is until we found out that it has its origins in Barbados…..and more importantly that it is produced by Foursquare. It has been winning awards in both New York and China and one more that is under wraps for the moment….But as we all know these awards mean more to brands than to a seasoned drinker (functioning alcoholic)……Though it is fair to say that the casual drinker uncertain of what to buy may be swayed by a fancy sticker on a label.

Neptune Gold Barbados Rum – 40% abv

So, what is there to be added about this Rum. It’s from Foursquare….which is good enough for me….Well, it’s from Foursquare via E&A Scheer in Amsterdam. It has seen a full 3 years age in the Caribbean and is (as most Foursquare releases are) a blend of Pot and Column distillates aged together in the barrel…which is ex-bourbon. The Rum sits at a cask strength of 68% abv when it arrives. This is then diluted down to its bottling strength of 40% with the addition of a little spirit caramel to take it back to cask colour. No nasties have been added. The Rum is bottled in the UK. It would’ve been an ‘easy out’ to not put the age of the Rum on the bottle as it can be a big decision maker for a certain sector of buyers with a lot being put off by low numbers….but they were confident in their sourcing, tropical age and product to add it to the label. Presentation wise its a bottle shape and size that sits nicely on the shelf and there is a wooden topped cork closure. Embossed label text and a little information on the rear label. What I can also tell you is that there are plans to release a limited cask strength run of this Rum with the overall plan being to have 3 products in the Neptune Rum range. The cask strength alone is a welcome addition.

Tasting Notes

Glass: Light straw gold. A little peppery spike initially but it soon settles. Classic Bajan aromas (for me) of vanilla, pepper and light oak. Oily citrus is definitely present as is aroma of fresh peaches. Time gives a little marshmallow which I also find to be a classic Bajan aroma. Whilst not overly complex its solid and doesn’t give away its youth.

Mouth: Initial entry has you believe that this is way more refined than its 3 years. A light, peppery bite from the off, this rum genuinely has a little more grip than I’d expect from such a young Rum. It feels more viscous and all-encompassing than expected. Vanilla, very mild oak and a restrained crisp apple follow. Desiccated coconut is certainly there. That familiar peach note in the vapours that I associate specifically with Foursquare Rum is present too…The finish is short to medium length and starts with a beautiful sweetness developing those peach vapours. Powdery cocoa morphs into a drying light oak finish that sits for a while before fading into coconut.

I find this Rum very reminiscent of Old Brigand or Alleyne Arthur’s Special Barbados Rum…..whilst out and about in Barbados I managed to put away a lot of the One Eyed Pirate….

For new brands to market things seem to go one of a few ways. You can spend up front to start your own distillery and release an overly expensive unaged Rum to tide you over while your Rum matures. People will buy it because of words like Artisan and Small Batch on the label irrespective of quality and (as has recently been the case) whether it can even be classed as a Rum due to its origins not being from sugarCANE. Though doing it right is to be applauded. You can source average distillates (sometimes distilled to a neutral alcohol level) and fill them full of rubbish to appeal to the masses. People will buy it because its sweet, cheap and has a gimmick. Or, you can do as Neptune Rum have done. Source credible Rum (they don’t come much more credible than Foursquare), refuse to mess with it in the a hope that the honesty of the product and the flavour and credibility of the Rum will shine through. What you do have to do though is pay for that credibility which passes onto your retail price.

The latter one is perhaps the more risky way to go as you wind up asking, as is the case with Neptune Rum, upwards of £35 for a relatively young product. But as sales increase, business models change and economies of scale mean that prices can reduce. Buy this Rum with confidence….its currently on the high side price wise, but it possesses maturity beyond its 3 years and shows a few other Rums with bigger numbers how it should be done.

 

© 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.

Secret Treasures Selection Privée St.Lucia Collection

Another visit to St Lucia and I’m expanding my array of reviews from the island with three more independent bottling’s from the same range…..The Secret Treasures Selection Privée St.Lucia Collection.

This collection comprises the following:

Vendome 9 Year – Single Cask No. 528 – 53% abv

Vendome 6 Year – Single Cask No. 850 – 52% abv

John Dore 9 Year – Single Cask No. 26 – 55% abv

Vendome Pot Still centre, John Dore II behind, John Dore I left

Again, you can familiarise yourselves with my previous writing on St Lucia Distillers and some of their own label products by clicking here, here, here and here…..and there is also information on a magnificent independent bottling here.

Right, now you’re back and have a little background on St Lucia Distillers, its straight into the bottles.

Tasting Notes

Vendome Pot Still – 6 Years Old – 52% abv

This still has a 2000 litre capacity and was commissioned in 2003

Glass: Bright gold. Oily. A pleasant alcohol spike initially. Light fruit such as pineapple, ripe banana and mango. Mild oaken influence. Light floral notes. Sweet vanilla fudge. Liquorice bitterness and that magical medicinal quality.

Mouth: A little alcohol up front gives way to peppery oak. Light sweetness and an almost biscuit-y whisky note. Medicinal for sure but with pipe tobacco. Time gives pineapple, mango and ginger. An herbal quality is present. That medicinal note is well pronounced and it carries through to the medium-long finish. This starts with dry oak and herbal notes before developing into peaches, caramel, oat biscuits and pipe tobacco. Youthful but with a good level of maturity.

Vendome Pot Still – 9 Years Old – 53% abv

Glass: Gold. Oily. Less aggressive from the off. Acetone. Burnt rubber. Oak. Ripe bananas. Beautiful medicinal quality again. Very pungent and well-rounded. Like Hampden meets Rockley. Light smoke. Oak. Liquorice. Vanilla. Pineapple chutney. A more accessible and mature proposition with the medicinal notes well-tempered.

Mouth: Again the alcohol is well-integrated. Oak meets pepper meets herbal tablets (maybe this is just a UK thing). Ginger. Banana jam. Mildly menthol. Honeycomb. Light florals wrapped in that beautiful medicinal smokey note. The long finish starts with fruit, caramel and liquorice chewy sweets before developing into a moisture sapping smoke driven dryness with a faint herbal note to end. Very well-rounded and really impressive.

John Dore Pot Still – 9 Years Old – 55% abv

There is no specific mention of which John Dore Still this comes from, I or II. John Dore I has a capacity of 1500 litres and was commissioned in 1998. John Dore II is the largest Pot Still at SLD and has a capacity of 6000 litres. It was commissioned in 2004

Glass: Dark gold. Viscous. Very pungent. Acetone, pear drops. Fruit. Oak. Honey. Banana chips. Chocolate. Caramel. It all seems less medicinal forward through it is there. Pineapple. Mango. Cloves. Cinnamon. Pipe tobacco. Integration is the overarching theme here. Maybe the still gives out less medicinal notes?

Mouth: Hot Hot Heat….pretty sure that was a band? Far sweeter entry than expected. Pronounced cinnamon. Pepper kicks hard and is followed by a light oak. A beautiful candyfloss joins the party. Banana chips, mango fruit leathers. It could be Jamaican for a split second. Funky. The mid-palate is all about the medicinal notes, smoke and spice. Anise and a liquorice bitterness. It remains quite heated with a growing foreboding dryness. This Rum is a lot more meaty and all-encompassing. The long finish starts with banana chips in chocolate before developing a nutty oaken quality. Tobacco follows along with whiffs of smoke and just a hint of that medicinal note.

It hard to separate the Vendome 9 and John Dore 9. Both display maturity and complexity far in excess of their tender years. Even the Vendome 6 brings a more playful puppy like quality to the party. Given my time again, I’d buy all three again. If you have to only have one, ask how much you like medicinal notes….if you adore Rockley style rums then it has to be the Vendome 9….if you like medicinal notes present but tempered by a sweeter spice driven note…it has to be the John Dore. I personally can’t pick between the two older expressions as you’ll note by the scores. I love medicinal notes, I love the bite of a Rum that sits over 50% and I pretty much love St Lucian pot still rum. More!!!

© 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

Hamilton Ministry of Rum Collection – St Lucia 2005 Cask Strength

This bottle, unavailable in the UK was obtained at the 2015 UK Boutique RumFest. Ed Hamilton had his rum collection on display for tasting and this particular bottle, along with the Jamaicans really stood out. I was fortunate enough to win a coin toss with Keegan that saw me go home with the remains of this bottle and Keegan go home with the remains of the Jamaican (following mutual sample swaps). Aside from the occasional drop here and there, the bottle has spent the last two years gassed and sealed using parafilm at the back of my St Lucia shelf. So it’s about time that I write about it whilst there is still enough left. The majority of you will be familiar with the Ministry of Rum website that was started by Ed Hamilton many moons ago. Most of us will have used this website as a source of information and discussion and many still do. Anyhow, Ed decided to release a series of Rums under the Hamilton Ministry of Rum Collection and if you live within the USA you’re fortunate as that is currently the only point of distribution, but not everywhere given the differing state laws. But you’re here for the Rum…..

Vendome Pot Still centre, John Dore II behind, John Dore I left

Hamilton Ministry of Rum Collection – St Lucia 2005 Pot Still Rum – 66.7% abv

The barrels were shipped to New York for bottling in late 2014, and this particular bottle of pot still magic came from barrel number 420 and is bottled at cask strength. The Rum was distilled on the 2000 litre Vendome Pot Still which was commissioned in 2003. Rum from this still is always produced for ageing according to the information at hand. The distillate was condensed at approx. 82% abv and is collected in large holding tanks with other batches from the same still. From there the distillate which now sit at around 70% abv is matured in ex-bourbon barrels. Distilled in October 2005, this Rum was bottled in January 2015 giving it just over 9 years of tropical maturation. Again, if you refer to other St Lucia posts on this site, more information regarding stills and marques can be found. Personally I have found that certain stills at St Lucia Distillers offer something that for me has only ever been found in the ‘Rockley Style’ Rums from Barbados, so as a proposition this Rum is pretty attractive.

Tasting Notes

Glass: The Rum is a dark burnished gold and it appears to be nice and oily….you can’t help but smile at the aromas flooding out of this impressive cask strength thoroughbred. The initial spike of alcohol astringency is short-lived and gives way to beautifully accessible aromas of acetone, rubber and pear drops. Very apparent and growing oaken influence is present as is wet cardboard. It’s remarkably approachable given its heft. Little whiffs of smoke give way to wet pumice stone. There is a light and quite frankly beautiful medicinal quality to this Rum. Time sees growing stone fruit, raisins and cocoa. The medicinal notes are well-tempered by the fruit and underlying oaken spine to the distillate. Burnt orange oil rounds out things. This really is just a delight to sit and nose….

Mouth: Dry, spicy entry. Tannic. Oily. Chocolate, honeycomb (crunchie bars), light, delicate florals all make an appearance in a very impressive first few sips. There is a peppery spike of oak followed up by black olives, salty brine, acetone and that quite frankly beautiful medicinal note. Water (only a few drops) brings out syrupy oat flapjacks, tropical fruit (guava and pineapple), liquorice, wet wood and leather. Again and again, this Rum really impresses. The finish is long, tannic and full of liquorice, acetone, olives and those majestic medicinal notes with the merest hint of sticky dates.

The interplay of flavours and aromas from this rum is mind-blowing. From the sublime medicinal notes to the fruit, acetone and solid oak presence. It’s the integration of all of these elements that makes this Rum so damn impressive. If you had any doubt about St Lucia’s ability to compete with the big guns of Barbados, Jamaica and Guyana then don’t….some really exciting stuff could be on its way out of St Lucia Distillers soon and I for one hope to be able to sample it….

For now, this is the best St Lucian that I have tried to date…..by a long shot….and I’ve tried a lot..

 

© 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

Drinks By The Dram Advent Calendars for 2017

*Press Release*

DRINKS BY THE DRAM UNVEILS 2017 ADVENT CALENDAR SELECTION

  • A collection of 25 different calendars packed with an extraordinary range of outstanding spirits, giving drinks enthusiasts the chance to try something new every day during Advent. Behind each window lies a 30ml handmade, wax-sealed dram!
  • New for 2017: Drinks by the Dram has expanded its Advent Calendar range through collaborations with Douglas Laing and That Boutique-y Gin Company
  • Returning favourites include The Whisky Advent Calendar, featuring whiskies aged for up to 50 years; The Gin Advent Calendar; and The Very Old & Rare Whisky Advent Calendar which boasts exceptionally hard-to-find whiskies from closed distilleries
  • All calendars available for pre-order now with RRPs ranging from £99.95 to £9,999.95

Drinks by the Dram Advent Calendars are back for the sixth year running with an award-winning range to ensure every drinks enthusiast can count down to Christmas in the company of their favourite spirit.

For 2017, classic favourites including Whisky, Gin and Rum are joined by exciting new additions, including a Calendar packed with whiskies from renowned independent bottler Douglas Laing, and another filled to the brim with incredible gins from the world’s best distillers, bottled by That Boutique-y Gin Company.

Highlights include the Premium Whisky Calendar, which showcases remarkable expressions from top distilleries, and the Gin Advent Calendar, packed with unconventional, horizon-expanding gins.

The Very Old & Rare Calendar, featuring incredible treats aged for up to 60 years from the likes of Karuizawa, Port Ellen, and The Macallan, is presented in a bespoke wooden box handcrafted by Kent-based cabinet-maker Simon Jewell Designs and available in Walnut and Macassar Ebony finishes.

“As proven with excellent growth over the last few years, these calendars are the perfect gift for the spirit geek or serious imbiber in your life,” said Adam Wyartt, global brand manager, Drinks by the Dram.

“We are thrilled to see how consumers want to trial more, exploring categories and price points – and these Advent Calendars are the ideal way of bringing that opportunity to family and friends.”

Drinks by the Dram first launched its line of handsome Advent calendars in 2012, starting with The Whisky Advent Calendar. Since then the range has grown year-on-year, always showcasing the most exciting liquid across each category and price bracket.

This year the full Drinks by the Dram Advent Calendar range includes Whisky, Premium Whisky, Old & Rare Whisky, Very Old & Rare Whisky, Scotch Whisky, Bourbon, American Whiskey, Japanese Whisky, Irish Whiskey, Single Cask Whisky, Gin, Vodka, Rum, Cognac, Tequila, Armagnac, Mezcal and Absinthe.

Drinks by the Dram has also teamed up with a number of brands to offer Advent Calendars filled with expressions from That Boutique-y Whiskey Company, Glenfarclas Scotch whisky, The ‘Hot Enough’ Vodka Co., Gin Foundry, Origin Single Botanical Gin, That Boutique-y Gin Company and Douglas Laing whisky.

The Drinks by the Dram 2017 Advent Calendars are available to pre-order from 31 Dover, Amazon and Master of Malt, and will be available from all good drinks retailers shortly. RRPs range from £99.95 to £9,999.95.

*End*

Clearly I have huge interest in the Rum Advent Calendar and if the last few years are anything to go by, there can be a few real stunners in amongst the ones that I will have inevitably tried in the past. The new Douglas Laing Calendar looks interesting too as I’m rather fond of independent bottlings! I’m not wanting to wish the next few months away, but roll on December!

 

© 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

Elements Eight Republica

Last week I published a little information on the upcoming release of Elements Eight Republica and you can refresh yourself with a little background on the Rum by clicking here. So essentially the Rum is a blend of two individual marques, each from a different distillery….one in Panama and one in Cuba. Each is a 100% multi-column distilled, non-chill filtered distillate, aged for a minimum of 5 years in the country of origin. The distilleries in question being  Varela Hermanos in Panama and Distilleria Cubay in Cuba. Now if you’re like the rest of us in the Rum world and have experienced the doctored offerings of Panama and the ‘historical processes’ of some Cuban offerings, you’ll instantly call out this blend as being doctored. Well Wes over at TheFatRumPirate has checked via his hydrometer and this blend comes up clean which is firstly reassuring for us as we may get an un-doctored Rum and secondly reassuring for Carl as he hasn’t fallen foul of the pre-doctored Rums of Panama as other independent brands have. Anyway….you’ve read the raison d’être behind the Rums introduction in the link above, so now its time to give my thoughts.

Elements Eight Republica – 40% abv

Tasting Notes

Glass: The Rum presents itself as a dark straw like gold. The nose is initially quite light and possesses an almost metallic aroma. Fortunately this dissipates quickly and is replaced by a faint sweetness and a light fruity quality. Mild honeyed vanilla and a little peppery spikiness back this up. There is a modest hint of smoke that is more akin to charred pineapple as it carries a touch of sweetness. The nose is pleasant without being groundbreaking. It is however refreshingly uncomplicated and straightforward. A little astringent alcohol rounds it out.

Mouth: This is where things become more interesting. Its more of a straight up Cuban on the palate. A light body with a mild sweetness gives way to a really firm peppery entry that soon displays the intensely dry mid-palate that some of my favourite Cubans display. A light nuttiness and the merest hint of dried pineapple follow before being pushed away by a dominating dryness and light whiff of smoke that plays out to a longer than expected finish. The finish is dry and just allows the smallest hint of tinned pears to appear. Repeated visits to the glass are a must.

As mentioned in the linked article, this Rum is said to excel in and Old Cuban and an El Presidente. So rather than just assume that it does, and because I don’t tend to have champagne at home, the El Presidente was my only choice…..

I’m very happy to report (not only because it’s a pretty booze laden concoction) that Republica plays really well in this drink. It’s also pretty good in a Rum and Coke providing you go heavy on the Rum.

As mentioned elsewhere, I seem to be moving away from the Rums of Panama and Cuba as my tastes crave something a little more in your face, but there is no arguing that at £25…and if it was able to find good availability…I would buy more in a heartbeat. It’s also not a ‘mood’ Rum. I’ve tried it at various times of the day….sometimes before lunch too and it always works. I think that it’d be killer in a Pina Colada and would also make a tasty Daiquiri. With all of this in mind, I’ve hovered over which score to give this Rum…..I’ve attached a 4 and a 3 to the end of this article and repeatedly switched them both around. There is a lot to love in this bottle and it stands up to repeated visits. I’ve mixed as much as I’ve has straight, and it really does stand up against a lot of the Rum on my shelf. If it were on a supermarket shelf with some of the similarly priced (and also more expensive) Cubans, it would outdo all of them. Priced fairly and the bottle contents aren’t half bad at all….Get yourself some….

 

© 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.

Elements Eight Rum launch Republica

Elements Eight Rum launch Republica

Elements Eight will be a familiar name to most of the readers of this site. Over the course of the past 10 years it has always been their ethos to source pure, unadulterated rums. Known and extensively used by bartender’s, Elements Eight is continually looking at new areas to express their passion to deliver unique rums with outstanding quality and product integrity.

Following on from their welcome 2016 re-launch into a new, shelf friendly smaller bottle with foiled label packaging; the brand announces an intriguing proposition with the launch of the next instalment of Elements Eight.

Elements Eight Republica

Elements Eight Republica Rum is released at 40% and is a break from the other releases in the Elements Eight portfolio as it is a blend of two individual marques, each from a different distillery….one in Panama and one in Cuba. Each is a 100% multi-column distilled, non-chill filtered distillate, aged and authenticated for a minimum of 5 years in the country of origin. By sourcing column distillates from the two distilleries, Varela Hermanos in Panama and Distilleria Cubay in Cuba, Republica is said to debunk the myth that ‘quality’ rum can only be made as a blend of pot and column distillates. The character of the blend attests to the harmonious balance of two individual rums from two historically important rum making Caribbean Republics.

Carl Stephenson, Founder of Elements Eight Rums and creator of Republica, comments “Elements Eight is a framework, a step by step process to apply a handcrafted, balanced approach to creating rums with artisans.  I hold product integrity dear and consult heavily on the liquid with distilleries, bartenders and rum writers.  Cuba has always fascinated me and this respects the spiritual home of rum for its rich, romantic and unorthodox roots”.

Signature Drinks include the Old Cuban and El Presidente and the Rum will be priced at £24.99.

Additional information can be found on the re-vamped Elements Eight website.

Fortunately I’ve been one of the lucky few to get an early sight of this release and have been trying an early release of it for over a month now and have been in contact with Carl offering feedback and input. You will be able to read my thoughts shortly when the article is published……Watch this space.

© 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.