Aug 252015
 

Bloggers 1

Bloggers 2

 

“I don’t read a lot of blogs because, well, most of them are written by people who aren’t qualified to piss in the ocean,” remarked Ed Hamilton on his blog The Ministry of Rum on July 7th 2015.  To say I was surprised at such a blanket indictment of the majority of the rum blogging community would be an understatement.  He’s not the only one to make such a statement in the recent past: when I wrote a five part series on how to start reviewing rums earlier this year, in an effort to provide some advice on new bloggers who often cease operation after a short while, I got a snarling response from another writer, who suggested that there are too many incompetents writing as it is (myself among them) and more should not be encouraged.

I simply don’t understand this attitude.  It originates from persons who themselves write a lot, opiniate even more, and have a large body of words on their sites (which obviously pass muster by their own definitions of “qualified”), yet they seem to feel that almost all other websites, discussions, opinions and reviews, are a waste of internet space.  I can sort of understand Sir Scrotimus Maximus in Retirement Land, since he despises everyone (and spews a vomitus of condescending and negative opinions just about every day), but Mr. Hamilton, for whom I have a great deal of respect, is a more puzzling enigma.  Especially given his well-known dedication to rum, and the oft expressed moan abut rum not having enough visibility and fighting an uphill battle against other more established tipples.

To make my own position clear: I myself have nothing but distaste for short, ignorant, non-knowledgable click-bait written by writers for online spirits magazines (see here, here, here, here and here for some examples).  Too often they display an abysmal ignorance of rums in general, and make lists of rums that would be amusing if they weren’t so uninspiring.  But I don’t think this is what Sir Scrotimus or Mr. Hamilton were referring to.  Nor do I believe that they are talking about news stories.  Or cocktail sites and writers for them. No, when they refer to monkey mutterings and blogs, they are talking about reviewers.  And since I’m one of them, I think I’ll take up cudgels on behalf of myself and others in my field.

To begin with, who qualifies as a “good” writer?  For my money, this would be someone who writes with prose that engages the reader; who has a good understanding of the industry; who crafts decent tasting notes on the rums that are tried; expresses an informed opinion; has a body of rums to refer to, and self-evidently is involved in not only increasing his own knowledge but that of his readers.

Why do we need more of such people?

Because, dear reader, there aren’t enough. No really.  Excluding cocktail blogs which speak to rum as a secondary enterprise, there are less than twenty focused rum reviewing sites in the whole world. I can’t think of many which are run on a commercial basis.  And yet we constantly complain about rum taking second place to whisky in the minds of the tippling class, not having exposure, people not “getting” the variety it represents.  Well, having more writers who raise the profile would therefore be a good thing, wouldn’t it?

It is online writers like Johnny Drejer, Cyril of DuRhum, Dave of the Rum Gallery and Wes of TheFatRumPirate who are spearheading the fight against improper labeling, undisclosed sugar and additives and outright deceptive marketing practices. Would less reviewers have the same effect? Not at all.  Because then we’d just be left with the polarizing negativisms of Sir Scrotimus.

We also need more writers because they are the ones who call attention to the rums of the world in a time of declining advertising budgets and quality magazine writing about rums. Yes there’s the RumPorter, and yes there’s Got Rum…but there are scores of such publications on whisky or wine, so we’re supposed to be happy with a mere handful  on our tipple of choice? Hell no.  We need dozens, not just a couple. Reviewers, bloggers and online writers fill this void.

Even assuming the statements of these two gentlemen were correct (and I dispute that) they both ignore the obvious question: where are the “qualified writers”? No please, educate me.  Who are they?  For whom do they write?  What are their blogs?  Are they active and engaged in the rumworld? Are they the few book authors who exist? To toss out generalized comments about the chattering underclass who supposedly don’t know what they’re doing seems grossly unfair to me, without listing them and their opposite numbers who are worth reading.  If you are going to use your platform to diss someone, by all means provide a list of those who do fit your personal criteria.  More than two, please. Negatives are one thing, but if you have no positives to contribute then your argument lacks substance.

I think that part of the issue is that such qualified reviewers are somehow expected to spring to life overnight like Athena from Zeus’s brow, and wow us with their Kiplingesque prose, incredible depth of knowledge and scintillating wit, right out of the gate.  But in a world where nobody (well, almost nobody) gets paid for writing about rum  – and to my mind the greater proportion of rum writers write for love, not money – I think it says a lot for the dedication  and devotion of rum aficionados who are also reviewers that they do as much as they do for free.  This is somehow a bad thing?

So I think the two comments above do the writing community a disservice.  Yes there is an unmet need for more writers who provide their own perspective and writing style and knowledge. Yes we could use some more professional authors who do more than just blog about cocktails and the tiki culture.  We could have more reference materials and other information out there that raises the bar for the expected knowledge of a rum blogger. We need that kind of talent for those who write about rums specifically, not as an afterthought or a sideshow.  And the reviewers and bloggers that are so casually dismissed, are the ones that provide, as best they can, this level of commitment and growing expertise.  Because nobody else is.

In summary, it’s a shame that opinion makers and commentators like these two, instead of trying to raise the bar with mentorship and good advice for the new blood and existing writers, resort to such unfortunate takedowns.  But you know, Mr. Hamilton called it right: he doesn’t read those he doesn’t like.  Maybe there’s a word of wisdom for us all in that.

Mar 062015
 

Part 5

Part 5 – Keeping things going

So let’s sum up the preceding four parts.[Part 1] [Part 2] [Part 3] [Part 4]

  1. Understand what you’re getting into, and why you’re doing it
  2. Go with a comfortable writing style that suits you
  3. Design a nice look to your site
  4. Know how to taste, score, note and write (and practice a lot)
  5. Know your rums and the larger world around them
  6. Sample around extensively (safely!!! I am not advocating rampant boozing)
  7. Be courteous
  8. Be consistent

If you’ve made it to fifty or more reviews, passed a year of writing, then it’s reasonable to assume this is no longer a mere hobby, but something a shade more serious.  Still, as time and rums pass by, interest flags and it’s perhaps no longer as much fun as it used to be…more like work. God, do I have to do another one of these? Been dere, dun dat.

The most common comments I hear from other bloggers, and often experienced myself, are these:

(a)    Site hits are too few and too fickle, showing massive variations

The more you write and the more you are active online, the more hits come your way.  Of course, this presupposes some level of quality in your work, and a network of contacts who recommend your site and people who share taste, and your way of expressing it.

However, never underestimate the power of online “boosting” either. Now, if your perspective is one of “If I build it they will come” and you’re writing to speak of your experiences, your journey, without reference to how many others see what you’ve done…then letting your site sit there, idling gently, building word of mouth, is just as good as any other.

Online promotion is for people who can’t wait, are impatient to get visibility, and understand the hits multiplier that social networks enable. When you put something up, distribute and share on twitter, G+, post on the Rum forum on reddit, use Facebook to like and share, post to StumbleUpon, LinkedIn, Tumblr…these things can – in the short term at least – double and triple your site hits. The flip side is some people will inevitably see it as crass, whatever that means given the reputation of the drink we’re discussing.

(b)   Comments are few and far apart

Really, this is irrelevant. People comment when they feel like. You can certainly try to be controversial, write opinion pieces seeking engagement, create a forum for comments like the Ministry of Rum or the RumProject, be active on the FB fora, but here again, it simply takes time to get the volume.

(c)    The damn thing is too expensive

Good point.  It is pricey.  Go cheaper and build “review volume”, and remember this – you will never be able to taste them all, and there will always be an old monster you really wanted that will never be yours. At the forefront, keep in mind why you are here – if your goals have changed and this is not worth the cash, shutter the house and walk away. As a balm, I also refer you to my rather humorous take on affording your favourite tipple, which I name the “El Dorado Problem”, here.

(d)   It takes too much of my time

It can be done if you ration your time appropriately. And of course, if your commitment and persistence is there. Just for the record: I have a full time job in a foreign country; a family that has demands on my time; other interests and hobbies; a social life (such as it is); I’m studying for a professional accreditation; I’m learning another language.  I balance all this with my writing. If a lazy sod like me can do all this, there should be no reason why you can’t.

(e)   Bottles or samples acquisition sucks.  I’ve cleaned out all locals shops and bars

Create a sample-exchange network if you can (this suggests you have something someone wants and local postage laws permit it); interface with distilleries or brand reps; buy abroad and ship to yourself. Aggressive industry solicitation (“I’d like to review your products on my site…”) will work, and for sure, good relations with store owners is enormously useful – they often allow you to try heels for nothing, (like Dirk Becker’s store in Berlin, and Andrew Ferguson in Calgary always did for me, bless ‘em.)

(f)     People cannot be made to have an interest in rum no matter the effort

This is your job to fix. Consider yourself a rum ambassador.  Spread the gospel.  Those that don’t like rums are sadly misguided lambs in need of a shepherd to lead them to the cool green grass of the True Faith.

But all that aside, there are many ways to keep your interest from fading, and some of the things you can do at various times are:

1. Attend as many tastings or festivals as you can, and then write about them. Hell, run your own. At the very least you will meet people and get tasting notes for expensive rums you might not otherwise be able to afford or find.

2. Read the blogs from around the world; European ones often speak to rare and very old craft rums about which we can only dream.  Google translate does a decent job for those who are not multi-lingual, which is most of us.

3. Comment on others’ blogs (but really, do this if you have something to say, not just because you want to generate hits for yourself), join the Facebook page, start your own…make friends, even if only online.

4. Send and/or share samples on your own cognizance, of rums which you have that others might not. I’ve given away more than half of the Skeldon 1973, for example, and my PM 1980 is long gone down the gullets of the Liquorature Collective, including (to my utter delight) the Rum-despising Maltmonster and his Hippie acolyte.

5. Start a rum club of your own with like minded souls.

I’ve been doing this since 2009, and my interest is maintained by new rums, new friends, correspondents, festivals, and being part of something I feel is of worth.  I find that staying in touch generates reciprocal goodwill and increases my engagement with the larger community. And the writing, of course, keeps me busy too.  At the end, it comes down to you and what you are prepared  to do, and how seriously, or long term, you view the activity. Like any long term endeavour, you should love what you do, know what you’re about, take pride in it, and be professional.  Have a sense of humour about it all, and keep the wheels turning.   It can, with some effort, be a pastime or vocation that stretches into decades.

Hopefully these comments will give a sense of what it takes to remain that way.

***

Thanks and a big hat tip for helping me out with parts of, and background to, this essay go to:

  • Henrik Kristoffersen of RumCorner for massive investment of time and effort to comment and make this better. I stole some of his remarks.
  • TheFatRumPirate for portions of his starter-rum list
  • Josh Miller of Inuakena for a read through and encouragement.
  • All the online rum writers who over the years have candidly discussed their experiences with running a blog.
  • The Little ‘Caner, nine-year-old scion of Clan ‘Caner, who helped me with the cartoons, lent me his pencils (“Colour inside the lines, Dad!”); and the beautiful, long-suffering  Mrs. Caner, who loves me still, even if I spend too many evenings writing stuff like this.

 

 

 

Mar 052015
 

 

Part 4

 

Part 4 – Which rums to start with

In conceptual and generalized terms, this series has so far covered the startup philosophy, the website and postings, and added pointers on sampling and reviewing.  Today I move into more familiar territory.

I have a feeling quite a few people were waiting for this post.  Alas, no, this isn’t entirely what you thought it would be, because making such a list is a tricky, even controversial, subject to opinions varying as widely as the Pacific.

I’d suggest that you begin with what’s available to you easily and at a relatively low cost – those that open a new site not unnaturally tend to begin with what’s already in the cabinet, for example, and it seems that one really great rum is usually what kickstarts the inspiration process.  Now yes, this will relegate you to reviewing the old standby rums everyone knows about and which have been written on by many before you…but it also provides you with a solid base from which to start, good writing experience, and a sense of the their relative characteristics, one to the other. More, if you begin from the low end then you’ll appreciate better, older rums more as and when they cross your path – you have a good basis for comparison.  And you can calibrate better – by seeing what others have written on the same rum, you see what you may have missed (or what they have), and gain additional perspective and confidence. It helps even more with rare or limited editions that have no precedent: try finding reviews of the SMWS rum bottlings, for example…what on earth can they reasonably be compared to, if you have ‘em right off the bat?

What this is about then, is getting a firm grounding in the core rums of the world and what they taste like, and how they differ: El Dorado, Flor de Cana, Appleton, Mount Gay, FourSquare, Havana Club, Bacardi (yes, Bacardi), Clemente, Abuelo, Goslings, Diplomatico, Barbancourt, St. James, as well as standard mixers like Lamb’s, Meyer’s, Trader Vic’s, and so on (this listing is merely illustrative).  It also introduces you to the various styles upon which some place enormous emphasis – Demerara, Jamaican, Latin/Spanish/Cuban, Bajan, Agricoles and what have you (the FatRumPirate has a good section on his website devoted to this kind of stratification). If the subject and the act of reviewing is at all important to you, you kinda have to know this stuff. Rum 101, folks. You cannot be a reviewer with street cred, demanding respect, if you don’t have the basics down.

I thought long and hard before deciding against providing  detailed list of rums one could begin with because no matter how extensive, I’ll either leave something out, or include one that others disagree with; and have compromised by providing a list of companies making rums that are well known, mostly available, reasonably well-regarded (at least they’re not hated) and fairly representative.  It’s up to you to decide what your palate and your wallet can stand, and which ones in the value chain to get.

So, the rums made by the companies below are not a listing of rums with which to start your reviewing life, or a rum bar – although you could do worse –  simply ones that gives a reasonably broad base of styles and makes.  They therefore comprise a key component of a reviewer’s mental arsenal for evaluating rums. (Note I am deliberately leaving out specific rums from the eastern hemisphere, and independent bottlers. This is not to imply that they are somehow less, however.)

  • Bacardi (no matter what you think of them, they make decent rums)
  • Angostura (Trinidad)
  • El Dorado (Guyana)
  • Appleton (Jamaica)
  • Flor de Caña (Nicaragua)
  • Mount Gay (Barbados)
  • R.L.Seale / 4-Square (Barbados)
  • Havana Club (Cuba)
  • Matusalem (Dominican Republic)
  • Diplomatico (Venezuela)
  • Brugal, Barcelo and Bermudez (Dominican Republic)
  • Travellers (Belize)
  • Goslings (Bermuda)
  • Cockspur (Barbados)
  • Pusser’s (BVI)
  • Abuelo (Panama)
  • Agricoles – Barbancourt, St James, Neisson, HSE, Karukera, J. Bally, Clemente, Karukera, are examples…there are many others
  • Soleras like Zafra, Dictador, Zacapa, Santa Teresa
  • Spiced Rums like Captain Morgan, Sailor Jerry’s, Kraken and so on
  • Overpoofs like the various 151 rums made by Appleton, Bacardi, Lemon Hart et al
  • Non Caribbean rums from anywhere (Australia, Thailand, India, Phillipines, Fiji, etc), even if they may not strictly be rums according to general accepted convention. The constant arguments of what constitutes a “true” rum is unlikely to be solved anytime soon, so you should also understand why the Phillipine Tanduay, Czech Tuzemak or Thai Mekhong raise the blood pressure of the puritans.

I tell all people asking me about what to begin with, to start the journey with one or two fantastic examples to show what rum can be, but then concentrate on writing initially about the low end of the market and work up. And I would strongly advise the prospective reviewer against going for, and writing about, the top end, oldest, most prestigious and/or most expensive rums right away, or those from independent bottlers who make rums that are often off the scale.  Even if you can afford them or your friends press them upon you, put them away for analysis and review later.  I know this sounds totally bat-bleep-crazy, but until you get your basics down and understand the rank and file of commercially available commonality, know your own tastes and how good sub-ten-year-olds can be, you will not be able to properly rate, appreciate or score a premium (or conversely, you may score it too enthusiastically).

Worse, it will colour all your perceptions of the good and commonly available rums forever, and this will be reflected in your writing. Buying top-end aged rums from their makers, or sourcing quality hooch from outfits like Rum Nation, Cadenhead, AD Rattray, Samaroli, Silver Seal or Velier and skipping entry-level grog altogether, is something of a one-way bridge; in comparison, more affordable and younger offerings will seem less, when in fact they really aren’t, just different, and are often good markers of their styles. From my own experience, I can freely admit that I should never have bought the Appleton 30 so quickly; or, much as I have always loved it, the English Harbour 1981.

Tomorrow – Keeping things going, and a wrap up

 

Mar 052015
 

Part 3

 

Part 3 – Sampling, and the review itself

In the first part of this series I discussed figuring out how to get your head around what to write, and followed that up in Part 2 with some general remarks on how to deal with your actual website postings. Today I continue in a similar vein about tasting, scoring and the conceptuals of a review.

***

When I taste I scribble my initial notes immediately; then I have to retaste, usually with other rums in play as controls or comparators, then score.  Then I have to turn the whole thing into a coherent essay, including research, background and photographs. The re-edits can sometimes take days. Then, and only then, do I post on this site.

Some pointers that work for me and which I’d recommend – the list is not entirely for more casual bloggers, but who’s to say what’s useful and what’s not? As always, find your own method with which you’re comfortable.

1. I’m not going to go in depth on how to nose and taste, hold the glass, dip your beak, etc.  The subject has been covered by many others before, and you’ll find a way that works for you. However, a good glass, not a tumbler, is recommended.  I used to needle my friend Curt of ATW about pinching his daughter’s Barbie glass collection, but there’s no question that a good tasting glass is part of a reviewer’s arsenal for really getting into a rum’s profile.  Sure you can use a whisky glass, plastic cup or tumbler, but remember: you’re a reviewer, not a backyard boozer gunnin’ ‘em down over the grill. It almost presupposes a slightly more structured approach to assessing a spirit.

2. Train yourself to know how to identify what you are tasting and smelling. (Practice in the kitchen, on the spouse’s spices, in open air markets, anywhere there’s a plethora of aromas to tease out of the air).  Pay attention to your nose, because that’s where most of the taste comes from.

3. Sample blind if you can, and in conjunction with other rums that are your personal baselines for the type.  In other words, have three or four glasses in front of you, but with different rums in them, including the current subject, and sample them together  without knowing which is which. The point is to be as democratic and unbiased as possible. I usually ensure that the comparators – all previously reviewed and scored – are of similar styles, or ages. Because the first time you try a really top-tier highly-aged rum costing upwards of two hundred bucks, your enthusiasm can really cloud your judgement, and you may be tempted to give it a free pass just because it is what it is, if no controls are in place to temper your exuberance.

4. Do the occasional vertical tasting of an entire distillery’s line, if you can get them (and afford them); or try horizontally, as with taking five ten year olds and run them past each other.  You don’t necessarily have to write about it – it does increase your experience and relative understanding, though, and there’s nothing at all bad about that.

5. Have or develop a taste memory for rums of similar types and your scoring for them, so you can assess the current sample against such previous reviews.  (Henrik from Denmark told me that he has a mental map of a control group of rums which he knows extremely well, and he uses those as reference points to do his scoring).

6. Learn and practice how to write quick notes (this works well in a public environment like shops or festivals, or perhaps your friends’ pads), and how to score on the fly, even if a little potted (be comforted, it gets easier).

7. Every review should have, at a minimum, a description of the rum (name, type, age if known, country of origin, producing outfit, and proofage); words relating to colour, possibly viscosity (“legs”); nose, taste (with and without water added) and finish.  Anything after that is an optional extra – stuff such as if it has been added to, filtered, how it makes a cocktail, company bio, what other rums it reminded you of; comparisons, price, source (pot still, column still, cane juice, molasses) and so on.

8. As noted before, whether you write in clipped sentences, brief notes, stream-of-consciousness or lengthy prose is up to you.

9. Have a score sheet. This would list the things you feel need to be evaluated: nose, taste and finish are the three most common.  Some add (and score) presentation, balance and/or overall enjoyment.  (My sheet has additional space for comments and the notes on the actuality of what I’m sampling…as well as what I’m thinking while I do it. Every now and then I go back through my old notes, but I’m odd that way).

10.   Score appropriately and consistently. Scoring is always an issue – many use a system which starts at fifty and goes to a hundred; others use a four star, or five-bottle or ten point system.  Mind, I started with the naive idea I could avoid scoring altogether and let the narrative speak for the product.  Yeah…but no. It’s really not a good idea to leave scores out. Sometimes that’s all people come to a review to see.

11. Jot down key words that occur as you try the latest subject.  Try and isolate specific aromas and tastes, the way it feels on the tongue, or when you slug it down.  How it changes as it sits for a while, after you add water, or an ice cube. Feel free to be as metaphoric as you wish – language should be pushed around a bit. Good writing in reviews is, I think, an undervalued art form, no matter how some people complain about excessive verbiage. (It’s also a personal belief of mine, unshared by many, that a review should say something about the author and his/her perspective on life, even express a philosophy, which is why I write the way I do).

The easiest reviews to write, the ones that just flow without seeming effort, are the ones you are most enthused about, whether for superlative rums or really bad ones.  This is because both your emotions and intellect are engaged and this makes for a better writing experience.  I’ve always found the hardest reviews to be the ones that relate a rum that is mid range…nothing special.  Only practice can take you beyond that hump, because most rums will indeed fall into this section of the bell-curve.

12. Do not be afraid to call a dog when you find one. Tasting is a subjective thing, true. You tend to get a sense for the good or great rums, and as time goes on your personal palate will likely bend you to one profile more than others, something which should also be noted up front (I have a thing for Demeraras and higher-proofed rums, for example, and the RumProject has made no secret of its utter conviction that un-messed-with rums that are in the mid-age sweet-spot range are the only ones anyone should be drinking). But you will find bad ones too.  We all do.

When you’re reviewing something from a new outfit you really want to succeed, tasting a rum about which everyone else in the blogosphere spouts ecstatic hosannas and encomiums; when you’re writing about some aged and rare and expensive dream-rum, even a so-called “exemplar of the style” — then if you disagree and dislike it, it absolutely does not means that you have to go with the flow, or even waffle around with weasel-words.

If you can take the time to describe why you love a rum, then the opposite holds true as well; you show respect to both the consumers and the makers when you can clearly explain why you think some well-advertised, supposedly well-made product, isn’t what it claims to be. Do not do the humble, self-deprecating cop-out of stating a dislike for a rum with the short comment about this being nothing more than an opinion, and “I’m-an-amateur-and-I-write-for-amateurs” – as if this somehow says all there needs to be said; if you have an opinion for good or ill, you must be able to argue your case.  An uninformed opinion is worthless, and people who do more than just look at scores do actually want to know why you feel this way).

Last note:

For four different styles of writing, compare the brutally minimalist ethic of Serge Valentin on WhiskyFun; the informative memoranda of Dave Russell on RumGallery; the utterly consistent verbiage and brevity of the RumHowler; and Barrel Aged Mind’s Deep Field of research. There’s a niche for everyone, depending on style. No one way will ever be correct, or please everyone.

Tomorrow: Which rums to start with

Mar 042015
 

Part 2

Part 2 – The Website, writing and your postings

Yesterday I wrote about getting the mental philosophy of what you’re doing straight, sort of like getting your battle preparations right. In this part, I speak to your website, your writing and the attitude towards interacting with the world.

In no particular order of importance, then:

1. Hardly needs to be said, but design your website for the long term, and organize your space neatly.  This is one of those elementary things that is often and surprisingly overlooked. Maximize useful space at the left and right with widgets, links, categories or what have you. Trust me, it’s hard to do this when you have a hundred posts or pages that need to be reorganized. And think about it – as a reader, don’t you want to easily locate the information you’re after?

2. Modern media influences content: I write for large screens, not ipods. If you think your target audience is the latter, shorter, crisper reviews are more likely your thing. My friend Henrik remarked to me “Consider using a platform that supplies smartphone or tablet apps for better mobile experiences.  That is the sole reason I chose Blogspot, which has an app that reformats the writing for mobile screens.”

3. Font should be large enough to be readable immediately, and pleasing to the eye (at the very least your own, since it’s yours). The same goes for color schemes, graphics overlays, backgrounds, and so on. Try not to put yourself in a situation where your site layout becomes a nuisance. That will just piss off or scare off readers, or, worse, makes your site seem unserious. On the other hand, be reasonable about it too, since you cannot possibly please everyone (this site was once impatiently accused of being “too busy”, for example).

4. If you must have ads on your site, keep them low-key and discreet. Speaking purely for myself, I don’t often visit “noisy” sites that have pop ups, graphics, gifs all over the place. They dilute my focus and detract from what I want to know, which is the rum itself..

5. Have more than just two or three reviews to start with.  A site populated with many reviews will be more interesting than  just a few.  I had twenty to start, and added three a week for the first few months through a blizzard of writing. Even this, in my rearview-mirror opinion, was too little. However, if you are just doing this to chronicle a personal journey and add notes and reviews and remarks as you experience them, then of course a more meandering path with less quantity is perfectly okay. Alternatively, go live with what you have but don’t advertise it, and get feedback from trusted sources, correct your inconsistencies and adjust as required.

6. Take decent pictures of the products you review.  Seriously, poor photography palls my overall enjoyment of a review (though crap writing irritates me more).  Take pride in what you do. No, you do not come off as One of the Lads by taking low-res, poorly composed, off-kilter, badly-lit photographs.  Because you’re not one of the lads: you’re holding yourself out to be something of an expert, someone whose opinion is worth reading – a poor picture does you no favours. It’s all about perception. Happily, it’s not really difficult to do.

7. Copyright everything.  You might think this is trivial, it’s free publicity when someone cribs your stuff — it’s really not. Without such protection, anyone can use the product of your mind and pass it off as his own without you being able to say or do anything about it. If you don’t care, then this is a moot point.

8. Do not let naysayers get you down.  There are always people who utterly disagree, pretend their opinions are the Lord’s Own Gospel, want to take you down a peg, leave a negative comment, or show off how much more than you they know.  They exist, they like doing it, so you must accept that and move on.  You’re in the public domain, and therefore fair game. Myself, I moderate comments on my site (my friend Curt on ATW does not).  My attitude is, if you don’t like, or disagree with, something that’s been written, comment courteously, without condescension and snarkiness, and don’t be patronizing…or don’t comment at all. Alternatively, you can use your own site to rebut and insult me (as one person already does, but in his defense, he despises everyone who doesn’t see the world his way, equally).

9. So, keep it civil, and refrain from constant negativity – in your responses, but also in your actual writing.  There are some bloggers in other liquor spheres that relish taking the low road, are big, brutish, oafish and in your face (one whisky blogger used so much profanity and was so abusive, it utterly appalled me, and I never went there again). I don’t see much percentage in this myself.  It’s shock therapy, it’s off-putting, and it alienates more thoughtful readers. And it’s those readers that engage with you, comment articulately and keep your interest from flagging.

10.  Know your field. Write about everything on the subject that catches your fancy.  Distilleries, wish lists, yuck-lists, thoughts on controversial topics, how-tos, tips&tricks…have a sense of the larger world around your passion. I have no particular interest in amarii, but Josh Miller’s excellent four-part series on the subject was fascinating and I was glad that he, a rum reviewer, took the time to take a left turn. The same goes for Steve James’s series on St. Lucia Rums and the ur-text of Marco’s work on Guyanese distilleries.

11. If you take a picture from the web, or a quote, attribute it properly.  Ask first if you can, it’s a simple courtesy – I’ve gotten caught out with this a few times, which is why I take my own photos, and put website links to quotes used.

12. Take the long view. Do not get upset by a lack of site visits.  It takes time to build an audience, even more for rums, which have nowhere near the extensive and rabid fanbase of whiskies (though it does have one self-annointed, self-appointed High Priest). Again, this goes to commercialism inherent or absent from your site, and your constant, occasional or indifferent promotion through social media. (See also Part 5, keeping things going)

Tomorrow – Sampling and the review itself

 

Mar 032015
 

Introduction

There are a lot of people who write engagingly and have an interest in rum, and some of them, not unnaturally, want to start their own website regarding matters of the cane. Some want to review rums; others want to blog about cocktails; in other cases the new bloggers address themselves to spirits in general.  After a while, hits go up, production goes up, and the site takes off.  And then, in some cases, it slides into a moribund state of somnolescence.

It’s because I wish we had more rummies out there that I decided to put together some thoughts on what it actually means to set up and contribute to a review site.  Because fair is fair, it’s always great to have new blood constantly providing their input – but I would like to have longevity as well.

See, it’s hard to stay the course for more than a few years. It’s easy to get sidetracked, and life has a way of getting in your way: it just…happens. So the interest is sometimes just lost, the new baby is born, the job gets more intense, the attacks too depressing, the expenditure too high, the site-hits too few. But you can always recognize the consistent long timers and know their websites, because not only do they turn up on every search you have, but they frequently blogroll each other.  Somehow they’ve achieved balance and harmony…zen you might say.

Anyway, the points here strike me as reasonable recommendations for those who are thinking of starting their own rum reviewing site.  It’s long, so I’ve broken it out into five parts. Feel free to comment on your own ideas, from your own experiences.

 

Part 1

***

1. Have a sense of how you want to write – clearly, concisely, briefly, starkly…or perhaps something more lengthy.  The briefer you are, the more frequently you will almost be expected to write.  Also, what do you want to write?  Just tasting notes, or something more? Opinion, price, star rating, distillery info…get this straight in your head first.

2. Understand why you are starting the journey.  Do you do this for love, to share your journey, for money, for freebies and the personal back bar, for street cred, to educate fellow rum lovers, to get a job, to round out a profession, to enhance your bartending skills…or simply because you enjoy writing and rum equally?  I know examples of all of these types. Be honest with yourself about why you started, because that impacts on both your writing style and your longevity. And your personal life, surprising as this may sound.

3. Be clear in your writing about your intentions, and, by extension, be honest when you write.  Your remarks will be valuable to others seeking assistance and clarity, but they will also want to know when you’re stating a fact, or expressing an opinion.

4. All impressions to the contrary, this is not a cheap hobby or pastime (and it’s my personal belief this eventually sinks a lot of potential bloggers who begin with such great hopes and intentions).  In spite of what you may think, store owners and distributors will not immediately rush in joyous exuberance to your house in order to ply you with samples, and your friends and family usually won’t provide you with the really top tier stuff. So it will cost you money.  If you are coming at this from the perspective that you’ll get free bottles to amend your purse and expand your home bar, that you will be invited on junkets to tour distilleries and attend tastings on someone else’s coin, well, you could be…eventually (or if you actively and aggressively engage with industry).  But you won’t get as many as you think unless you really write a lot and well.  So if you’re committed, you’ll be spending quite a bit of your own money at the inception in order to populate your site with reviews that hopefully others will find irresistible. My own recommendation would be to start small and see if you can keep it up (and to see if the spouse objects). Don’t go spending hundreds of dollars or Euros or whatever, on top-tier rums just because you can (see also part 4, regarding where to start).

5. Following from that, establish your personal policy towards free commercial samples early on and stick to it. This is always and only a matter of objectivity and perceived conflict of interest.  It’s human nature to distrust of positive reviews written about a company-supplied sample. At end, it comes down to whether you, in all honesty, feel you can write objectively about a rum – especially something that sucks – when presented to you for nothing by an industry rep (I do not speak of friends or family). Some of my friends see this as a way of defraying the inevitable expenses, others adamantly defend their objectivity, and this is fine – it’s their writing, not mine. I simply feel that if you do accept an industry sample (or the guy who runs your local liquor shop), then just be honest and state it in your review.

6. And you really should have a scoring system from the beginning (whether you publish the score or not).  There are quite a few different methods out there.  Pick one that you think you can work with for a long time, and start from your very first review (though I would also suggest sampling ten or twenty rums, then scoring them against each other first, just to see how the system works). This is more important than you think, because people really pay attention to scores and will ask questions; also, you can band your reviews together in ranges, as the body of work grows. (See also Part 3 where I go into scoring a bit more).

7. Don’t stop.  Build a rhythm and stick to it.  I’m not entirely sold on today’s blogworld where if nothing gets posted for three days, the site dies…on the other hand I do believe in regular updates.  The RumHowler can do three a week, the FatRumPirate is going great guns, and I try to do one a week, but no matter what, just keep ‘em coming.  And after you pass fifty, then a hundred, then even more, don’t get bored or discouraged, just keep on doing it (if you must take a break, as many of us do, put up a note saying ‘Out of Office’ for the faithful readers).  This has implications for the development of your personal style, your persistence, and your longevity – if you can’t keep up the programme you’ve set for yourself (whatever that might be), then maybe how you write has to be adjusted.

8. My personal taste is for adding information on the maker as part of the overall review.  Obviously this makes for a longer essay and gets redundant when you’ve reviewed several products by the same outfit.  If you are a master of the short form, then this method won’t fly. For myself, it adds to my knowledge and, I feel, that of the reader.  If you decide to go this way, ensure you state outright where your info is sketchy (especially when several sources are contradictory, as often happens)

Tomorrow – Part 2

Feb 052015
 

200

 

***

Who would have thought, that when Liquorature first started as a small club in 2009, that the rum reviews portion of its website would split off into its own, let alone ever surpass a hundred reviews? With the review of Rivière du Mât Rhum Vieux Traditionnel Millésime 2004, some three years after passing the 100th write-up and more than five years into it, I have reached the next milestone, the 200th, and I have to admit, it would have been faster if I had not stopped writing for a year when I moved to the Middle East.  It’s not the best in the world by volume (and never will be), yet it still gives me a small sense of accomplishment to have even done this much.

The opening of this site in 2013 was a major shift in the shared review philosophy we had followed on Liquorature.  It was inevitable: like anyone who produces a fair amount of mental product on his own time and with his own dime, I wanted a display case for that and that alone (I’m not much of a community person and don’t do things by committee — the “Lone” in my title is not an accident, and exists on several levels of meaning). The reactions and feedback from our small subculture and miscellaneous passers-by have been generally positive and gratifying, in some cases surprisingly so.  Even when I was on an extended absence in 2013/2014, the hits kept ticking over fairly constantly (if minimally), suggesting that there was a small audience for my eclectic and eccentric writing. I have made no major changes to the site design-wise, except for allowing people to find a rum by name, by maker and by country — I deemed ages, colour categories and styles to be too limiting, if not actually vague, and so stuck with simplicity.

Two developments on the 1st One Hundred which I noted at the time and which continue were the adding of scores and the cessation of accepting, let alone soliciting, industry samples, a policy which I have followed with exactly two exceptions ever since.  I don’t pretend this makes me better than anyone, it simply speaks to my fear of undue influence in the latter case, and (in the former) my desire for calibration and rankings in a collection that is now quite extensive.  Much to my chagrin, I found that descriptions alone didn’t tell the tale of any given rum, and developed a scoring system that worked for me, and which I use to this day. In the coming year, I know I will discard the 0-100 rating with 50 as a median, and move towards a relatively more standardized system whereby 90+ is top end, and an average score will fall around 70-80…I just have to recalculate and recalibrate two hundred reviews to do it, and that’s no small task. (Update March 2015 – I have now rescored and recalibrated all reviews to fall in line with the more accepted 50-100 system)

Also: I still write the same way, still put as much as I feel like into a review, and provide as much information as possible in a one-stop-shopping approach for the reader.  I am in awe of others’ pithy one-liners, and think Serge’s haikus of tasting notes on WhiskyFun are brilliant, but I lack their abilities in this area and must play to my own predispositions and abilities.

As time went on, my palate changed and moved more towards stronger rums.  At the very beginning I decried rums with too much burn and whisky-like profiles.  This approach had to be modified as I tasted more and more and built up a collection I was able to use to cross-taste.  I was already thinking that 40% was too limiting back in 2011, but in 2012 I went to Berlin and bought and tasted the rums of a spectacular company called Velier for the first time, and they convinced me that full-proof, cask strength rums in the 50-65% range, when made right, deserved their own place in the sun.  In 2014 that opinion was solidified at the Berlin RumFest, where so many rums were full proofed that finding a forty percenter was actually not that easy. These days, given my proximity to Europe, that’s most of what I can get anyway, and I’m not unhappy with it.

I also gained a fondness for agricoles and their lighter, cleaner profiles, though they will be unlikely to ever surpass my love for Mudland products, good as they are.  The really good agricoles from the pre-1990s are, alas, very rare and quite pricey. Still, I persevere – aside from Dave Russell’s Rum Gallery, too few reviewers outside France and Italy (L’homme a la Poucette and DuRhum come to mind) really push out or have serious quantities of agricole reviews. So there’s definitely some opportunity to champion them, I think, and who can call themselves rum reviewers and ignore such a wide swathe of product?  Availability might be the problem: Josh Miller from Inu a Kena bemoans his selection in the USA, for example and I know Chip in Edmonton has the same issue.

I started a new and very occasional series called “The Makers” inspired by a conversation the Hippie and I had many years ago, and which I felt had real potential to provide more information to the reader. With whatever information I can glean online and from my books and conversations, I try to put together a biography of the companies that make rums, and (if at all possible) a list of all their products.  To that I added another section called “Opinions” because there are many issues confronting the rum industry and general and bloggers in particular, upon which I at least want to comment.  Still a work in progress.

The one other aspect of the experience of reviewing rum and rhum that has taken off in the last couple of years is the friends I’ve made, the contacts.  To say I have been startled by this development is an understatement because in the first years I worked almost in isolation…but pleased and touched as well. Henrik, Cyril, Marco, Francesco, Luca, Fabio, Curt, Maltmonster, Gregers, Steve, Josh, Chip and all the others… muchas gracias to you all. I get helpful comments, offers to share samples, clarifications, info and all kinds of assist when stuck for a detail or a path forward.  Rum Folks…they’re great guys, honestly.

So here’s looking forward to my next hundred, then.  I know I’m playing a catch-up game with the guys like Serge, Dave and Chip, and it’s not always and only about the numbers.  The important thing is that it remains interesting to me, I like the writing and the research and the back-and-forth…and I still revel the pleasure at discovering a really great rum, previously unknown, about which I can craft an essay that hopefully makes people think about it, appreciate it and maybe laugh a little.

Cheers to all of you who’ve read this far and this long..

Jan 292015
 
Photo copyright morealtitude.wordpress.com

Photo copyright morealtitude.wordpress.com

In December 2014, Ian Burrell put a survey up on FB’s The Global Rum Club Page.  It read: “If you had to pick 5 people who have been a major influence for the rum category, who would you pick ? It can be brand founder, distiller, blender, brand ambassador, bartender, promoter, blogger, marketer, etc. Vote for your pick or add your own major influence. I’ll throw 5 (pre 1950’s) into the mix (in no order) Don Facundo Bacardi Massó ; Ernest Raymond Beaumont Gantt AKA Don the Beachcomer; Admiral Edward Vernon aka Old Grog; Constantino Ribalaigua Vert and James Man (ED & F Man)”

I both love and hate lists.  Perhaps because I’m into the numbers game as part of my day job, I love the exactitude of things nailed down and screwed shut, copper-bottomed and airtight.  And so I devour top ten lists, readers favourites, drinker’s grails and all the various classifiers we humans enjoy creating so as to rank the objects of our passion.  As a reviewer of rum, I dislike them intensely.  Because in any subjective endeavour – be it art, literature, film, food, drink, the perfect significant other – taste and experience and quirks of personality dictate everything, and what one person might enjoy and declaim from the rooftops, another vocally despises (both with flashing eyes and elevated blood pressure).  So for me to create a list of any kind is problematic, and I try not to.

Still, this one piqued my interest.  Until I saw it, I sort of thought I was reasonably knowledgeable about matters of the cane (even if it’s possible I’m the only one, in the country currently called “home”).  But as I went down the list, I could tell that I  was as green as a shavetail louie, and my own knowledge, while extensive, couldn’t come near to figuring out who all these people were, or how they could rank in terms of influence.  And of course, loving a challenge, I decided to create a small glossary for that one person who might have a question.  Indulge my sense of humour as I go along…I’m kinda stoked up on hooch-infused coffee right now.

***

Don Facundo Bacardi Masso – you’re kidding right?  Who doesn’t know the Catalan-born founder of Bacardi, the bête noir of those who prefer premium rums, that guy who founded the company which whips up a gajillion barrels of dronish tipple a year, and has a market cap that eclipses the GDP of small nations.

Don the Beachcomber – actually named Ernest Raymond Beaumont Gantt, hailing from Texas, he was the founding father of tiki restaurants, bars and nightclubs, often with a Polynesian flavour.  A bootlegger and bar-owner (he opened Don’s Beachcomber Café in 1933 in Hollywood), he was increasingly referred to by the name of that bar.  He actually changed his name several times to variations of this, until finally settling on Donn Beach.  He was a lover and ardent mixer of potent rum cocktails, God love him. Supposedly created the Zombie cocktail, Navy Grog, Tahitian Rum Punch, Mai Tai and others. Trader Vic was a competitor of his (the rivalry was reputedly amicable). Died in 1989

Victor “Trader Vic” Bergeron – much like Don the Beachcomber, Victor Jules Bergeron Jr., a California native, founded a chain of Polynesian themed restaurants, which he named after his nom de guerre, “Trader Vic,” the first one way back in 1932 as a pub, which moved into alcohol in a big way as a as soon as Prohibition ended (that one was called Hinky Dink’s, renamed Trader Vic’s in 1936  and it did not have the tropical décor and flavour it later acquired). The first franchised “Trader Vic’s” restaurant/bar opened in 1940 in Seattle.  It supposedly created the franchise model which many other restaurants – not the least MacDonald’s – subsequently emulated.  It hit its high point in the 50s and 60s when the Tiki culture fad was at its height. Both The Trader and the Beachcomber claim to have invented the Mai Tai.  There are a line of rums of the same name that are readily available in the US.

Ian Burrell – London based drinks enthusiast with his own bar not too far from Camden Town.  Instrumental in organizing the annual UK Rumfest, and holds the Guinness Record for largest single tasting event (in 2014).  And he started this list going.  I meant to go visit his rum bar in December and hoist a few rarities with him, but got drunk on Woods 100 and ended up in Greenwich.

Ernest Hemmingway – Also known as “Papa” Hemmingway; journalist, war correspondent, writer, deep-sea fisherman, Nobel Prize winning author of superbly spare, masculine tales.  Popularized rum and rum cocktails during his later life when he resided in Cuba, with the amusing side-effect of having every Cuban rum – and quite a few others – claiming to be his favourite and the one he liked best.  Alas, he killed himself in 1960, but one hopes he had a good rum or three before deciding there was no better rum to be had and he’d better go out on a high note.

Christopher Columbus – nope, not my Italian neighbour across the way, nor a film director of fluff puff pieces. A Genoese mapmaker from the 15th century who legend has it, was looking for India when he accidentally bumped into the Caribbean islands in 1492, and promptly named the natives “Indians.”  Sure glad he wasn’t looking for Turkey.

Admiral Edward Vernon (“Old Grog”, died 1757) – popularized the sadly discontinued practice of issuing rum diluted with lemon juice on board Royal Navy ships partly to ward off vitamin C deficiency (scurvy), to make shipboard drinking water more palatable, and – we can hope – to boost morale.  You could argue he therefore created the first cocktail. We still, call rum “grog” because of his being affectionately named after his frock coat, called a Grogram.  As a nice bit of trivia, George Washington’s estate, Mount Vernon, was named after him.

Aeneas Coffey – inventor (or perfecter) of the single column still in 1830 — he enhanced a previous 1828 design of Robert Stein’s , and this led directly to the industrial mass-production of rum; previously, pot stills were the main source of rum production, but suffered from higher costs, wide batch variation and small batch sizes of lower alcoholic content.  The Coffey still addressed all these issues and kicked off the explosion of rum production (and, one can argue, the 20th century resurgence in craft pot still products).  I suspect he was more interested in whisky than in rum, but nobody’s perfect.

Constantino Ribalaigua Vert – Catalan immigrant who began working in the famous Floridita fish restaurant and cocktail bar in old Havana, back in 1914…four years later he became the owner.  Constantine is on this list because he invented what is one of the most famous rum cocktails ever made, the Daiquiri, somewhere in the 1930s, and it became inextricably linked with Floridita’s, which even today is known as La Cuna del Daiquiri. The bar became known for producing highly skilled cantineros whose expertise lay in crafting cocktails made with fresh fruit juices and rum, which he may have been instrumental in promoting.  Hemmingway supposedly frequented the joint.

Homère Clément – founder of one of Martinique’s better known distilleries and rum houses, Clemente, which makes superlative agricoles to this day. Clemente was mayor of La Francois and purchased a prestigious sugar plantation Domaine de l’Acajou in the 1880s, just when the introduction of sugar beets was decimating the Caribbean sugar industry.  He instigated the practice of using sugar cane juice to create rhum agricole, and modeled his rhums after the brandy makers and distillers of Armagnac in southwest France.  I haven’t done enough research to test the theory, but Old Homere might have saved the French sugar islands from utter ruin with his rhum.

Jeff “Beachbum” Berry – Jeff is a bartender, author, contributor and cocktail personality who specializes in cocktails and Tiki culture; thus far he’s written six books on vintage Tiki drinks and cuisine, and he is referred to by the Los Angeles Times as “A hybrid of street smart gumshow, anthropologist and mixologist.”  He’s created original cocktail recipes and been published in many trade, liquor, bartending and cocktail magazines.  He doesn’t exclusively focus on rum, but it’s certainly a part of his overall interest, and he has raised the profile of rums in the published world like few others have.

Richard Seale – 3rd generation rum-maker; owner and manager of 4-Square distillery in Barbados, and therefore the maker of rums like Doorly’s and 4-Square brands, as well as providing barrels for many craft makers in Europe.  He provided the initial distillate for St Nicholas Abbey, as they waited for their own stocks to mature.

Hunter S. Thompson – No idea why he would be on this list, except insofar as he is the author of “The Rum Diary” which is less about rum than it is about a lustful, jealous men stumbling through life in an alcoholic daze, indulging in violence and treachery at every turn (much like my Aunt Clothilde after a pub crawl). Of course, Thompson was known for imbibing colossal amounts of coke and alcohol (he was, like many young authors of the time, trying to copy the uber-mensch lifestyle of Hemmingway), so maybe this is where the connection arises.  As a man with influence on rum as a whole, I’d say he’s more road kill than idol.

Rumporter – publisher of a French language magazine “Rumporter” which is dedicated like few others to the culture of rum.  Too bad there isn’t an English version around, but then, I grumbled the same thing about Luca’s book.  Maybe I should learn a seventh language.

The average British Navy man – also known as a Jolly Jack Tar; he needs no further intro.  Lovers of Navy rums, these boys, and retired or not, keep the names of Watson’s and Woods 100 alive and well in their memories. And mine.

Don Pancho Fernandez – well known Cuban maestro ronero who worked initially for Havana Club.  Developed the Zafra line of rums that are a perpetual staple in many liquor cabinets. Additionally acclaimed for the work he has done in raising the quality and profile of Panamanian rums like Varela Hermanos’s Abuelo line, Panamonte, Rum Nation and his own line of Don Pancho.  Also the man behind the irritatingly named, but better-than-you-think rum Ron De Jeremy. I met him briefly in 2014.  Nice guy, very courtly.

Edward Hamilton and the Ministry of Rum webpage (combined entry) – founder of the Ministry of Rum website where many rum noobs (myself among them) got their start in networking with other rum lovers. Still a very good resource to start researching producers and distillers and rums in general. Ed is also the author of “Rums of the Eastern Caribbean,” and has recently issued the Hamilton line of rums.  Holds tastings and seminars all over the place. As a guy who started to pull Rummies together into an online whole, his influence cannot be underestimated – almost all rum bloggers in some way derive from what he started.

All The Poor Slaves – and damn right too.  We should never forget the backbreaking labour under inhuman conditions that slaves had to undergo to work in the fields that allowed our ancestors to sweeten their tea and create rumbullion. It is the original sin of rum.

Bartender – a good bartender is the aristocrat of the working class, knows his stuff backwards and forwards, and can whip up any cocktail you want.  A great one not only knows your first name, but that of all the rums on his shelf.

Dupré Barbancourt – Founder of the eponymous distillery and rum maker on Haiti.  He was a Frenchman from the cognac producing region of Charente, immigrated to Haiti and founded the company in 1862.  To this day, they make some phenomenal agricoles.

Don Jose Navarro – A former Professor of Thermodynamics (ask him, not me), Don Navarro is maestro ronero for Havana Club (the Cuban one, or the “real” one).  We should all  be lucky enough to be able to take a right turn from our day jobs like he did in 1971.

Peter Holland – Curator, writer and owner of the website “The Floating Rum Shack.”  The gentleman attends tastings around the worlds, acts as a judge of rum festivals, and is a consultant to various companies in the field.  His site deals with primarily rums and cocktails.  Apparently he was in Berlin in 2014, just as Don Pancho, Rob Burr and some of my other correspondents were, but we passed like ships in the night and never met each other.

Martin Cate – A San Francisco-based rum and exotic cocktail expert who collects rum like a bandit, conducts seminars and judges rum and cocktail competitions around the world; aside from that, he’s the owner of Smuggler’s Cove San Francisco, which specializes in rum cocktails, and was named by the Sunday Times of London some time back, as one of the 50 greatest bars on earth; Drinks International Magazine thought so too…three years in a row, and several other magazines think the same.  I’m beginning to think I should move and crash over at Josh Miller’s place. Or just across the road from the bar.

Robert Burr –A promoter and lover of rum (and Hawaiian shirts), he is the organizer of the premier North American rum expo, the Rum Renaissance in Miami. He and his wife and son publish “Rob’s Rum Guide”, as well as hosting the Rum Renaissance Caribbean Cruise. He created the collective of judges from around the world called the RumXPs and he travels around the world judging and consulting. I met him briefly in Berlin in 2014, but he didn’t recognize my hat, which is something I really have to work on.

Father Pierre Lebat – This should probably be spelled Pere Labat; I’ll assume we’re talking about the man, because there is a rhum by that name still made on Marie Galante (Guadeloupe), where a French missionary polymath called Jean-Baptiste Labat was stationed.  He was a clergyman, mathematician, botanist, writer, explorer, soldier, engineer, landowner – and slaveholder (lest we get carried away with admiration).  A Dominican friar, he became a missionary and arrived in Guadeloupe in 1696 at the age of 33.  While he was the procurator-general of the Dominican convents in the Antilles, he was also an engineer working for the French government; in this capacity and as proprietor of his own estate on Martinique, Labat modernized and developed the sugar industry, building on the pot still of Jean-Baptiste Du Tetre (see below).  His methods for manufacture of sugar remained in use for a long time. The white agricole produced on Marie-Galante is named after him.

Luca Gargano – an exploding comet in the skies of rum, Luca made his bones by sourcing what is arguably the best collection of Guyanese still-specific rums in existence, the largest surviving Trinidad Caroni hoard any one company possesses, and in between that, issuing rums at anything between 50-65% ABV. I speak only for myself when I say that he is upping everyone else’s game, and showing that there is a market for full proof rums, just as there is for that obscure Scottish drink.  And he’s a great guy.

Pirates – These guys sang shanties, shivered their timbers, pillaged, raped and plundered (and were knighted in at least one case), and drank rum.  Lots of it. They may be long gone, them and all their cutlasses and pistols and sailing ships (maybe they migrated to Somalia and the South China Sea), but their shades hang around and inform the culture of rum like nothing else.

Joy Spence – The Nefertiti of the Noble spirit, Joy is the creative force behind J. Wray & Nephew, who make Appleton Estate rums in Jamaica.  Since we’ve all swigged Appleton rums for decades, I’m not sure there’s much I can add here, except to note she was the first female master blender ever, and that’s quite an accomplishment in a rather male-dominated industry. With degrees in Chemistry, she took a job as a developmental chemist with Estate Industries (they produced Tia Maria) but got bored and moved on to J. Wray and Newphew, which was right next door..and there she stayed ever since.  Owen Tulloch, the master blender for JW&N at the time, took her under his wing and when he retired in 1997, she became the master blender herself.  So her hand is behind many of the Appletons we know and admire today.  You could argue that the Appleton 50 is her and Mr. Tulloch’s love child.

Captain Morgan – The rum or the pirate?  The rum is a world famous spiced baby which in some cases is not too shabby at all, and to some extent sets the bar for decent (read “non-lethal spiced overkill”) flavoured rums.  The pirate did himself well.  Henry Morgan, who lived and freebooted across the Caribbean in the 17th century was a privateer, not a pirate (meaning he sailed and pillaged under letters of marque issued by the English crown).  He acted as an agent to harass Spanish territories and shipping, taking a cut of all plunder and ransoms. Knighted in 1674 and made Lieutenant Governor of Jamaica in 1675.  He was replaced in 1681 and then gained a rep for being extremely fat and extremely drunk and extremely rowdy, like many friends of mine (and they’re all fun to hang with). Died 1688. His connection with rum is tenuous at best – about all you can say is he was a licensed pirate and a drunk.  Come to think of it, so is my lawyer.

Alexandre Gabriel – the force behind Cognac-Ferrand’s magnificent Plantation double-aged line of rums.  Not all of them are top end, but many are, and they have been instrumental, along with other European craft bottlers, in raising the bar for rums in general.

Christian Vergier – Cellar master of New Grove rums, which is based in Mauritius.  And there was me thinking the gentleman dabbled only in wines.  Not much I can say about man or rum, since I’ve never met either of them.  I’m sure that will change.

Oliver Rums – Created by Juanillo Oliver a Catalan-Mallorcan immigrant to Cuba in the mid nineteenth century. After the revolution in 1959 the family departed, but later re-established a sugar plantation and rum making concern in the Dominican Republic in the 1990s. They make Opthimus, Cubaney and Quohrum rums with what is supposedly the original rum recipe of the founder.

Tito Cordero – who doesn’t love the Venezuelan rum range of Diplomatico?  The Reserva Exclusiva in particular receives rave reviews across the board (although I can’t speak to the ultra premium Ambassador…yet).  And it’s all due to this maestro ronero, who, like Joy Spence, has a background in Chnmistry (chemical engineering to be exact). And, oh yeah, he received the 2011 Golden Rum Barrel award for Best Rum Master in the world.  Not too shabby at all.

Andres Brugal – the founder of Brugal and Co from the Dominican Republic.  Also a Catalan, he migrated from Spain to Cuba and then to the Dominican Republic in the mid 1800s…but not before soaking up equal quantities of rum and expertise.  He introduced the first dark rum from his company in 1888, and over a century later, his descendants repaid the favour by naming one of their top end rums the 1888 (I liked it a lot, as a totally irrelevant aside).

James Man – Ever since I bought my Black Tot bottle, I see references to Navy rums wherever I go.  And so it is here: James Man was a sugar broker and barrel maker who in 1784 secured the exclusive contract to supply rum to the British Navy.  And now, more than two centuries later, his descendants, running a company called ED&F Man still trade in sugar and molasses (they are a general merchant of agricultural commodities).  By the way, Man held the rum contract for 186 years – although not exclusively so for that whole time – which ended on…yup, Black Tot Day.

Silvano Samaroli – Silvano, an Italian craft bottler who started with whisky in 1968, makes this list because he may have been the first bottler to source rum, age it and issue it under his on label as a craft product in its own right.  To this day I have never tasted a Samaroli (many of my correspondents wonder what my malfunction is), but by all accounts, the man’s work is superb.  Fabio Rossi and Luca Gargano are his intellectual heirs.

John Gibbons – a RumXP member, rum judge, bar-trawler, independent spirit ambassador, cocktail enthusiast and rum lover.  Moved to UK in 2010.  Started the website Cocktail Cloister (no updates since 2011) and the Glasgow Rum Club.  Does not appear to have been very active since 2013, but maybe the XP page has simply not been updated

Leonardo Isla De Rum – another XP member, Leonardo Pinto has been a rum enthusiast since 2008, and curates his rum-themed website Isladerum.  Nothing unusual with all this; but Leonardo has gone a step further, developing the Italian Rum Festival (ShowRum) as well as acting as a consultant for brands that wish to enter the Italian market.  Honestly, I feel like a rank amateur next to people with such commitment and drive.

Muhammad ibn Zakariyā Rāzī – this guys gets my vote for sure.  A Persian polymath, doctor, chemist (or alchemist, if you prefer) and philosopher, who lived around 854-925 AD.  Why is he influential, and why should he be in the list?  Well, leave aside his contribution to experimental medicine (he wrote a pioneering books on smallpox and measles as well as treatises on surgery that became de rigeur for western universities in the middle ages); ignore his many philosophical books, his work in chemistry and his desire for factual information not tied to traditional dogma; but just consider that he created (or at least popularized) the forerunner of all modern distillation apparatus – (drum roll) the alembic.  We may now know it as a pot still and he’s the guy who is credited with spreading its usage. I’ll drink to him.

Ron Matuselam – one of the best brands of rum coming out of the Dominican Republic, and, like others, an exile from Cuba after the revolution.

Pepin Bosch – The man who could be argued to have saved Bacardi…twice. Jose M. Bosch, who died in 1994, was born in Cuba, and married into the Bacardi family.  He was instrumental in rescuing Bacardi from bankruptcy during the Depression, and again in the 1960s when Castro seized all the company’s assets.  Mr. Bosch ran the company from 1944 to 1976, when he retired.

E&A Scheer – A Netherlands-based ship owning company formed in the 18th century, heavily involve din the triangular trade between Europe, the West Indies and Africa – they therefore were instrumental in shipping bulk rum to Europe, at a time when (pause for loud cheers) rum was the primary tipple, and whisky wasn’t.  They were also involved in shipping Batavia Arrack from the Dutch East indies at that time.  By the 19th century, the company specialized in just shipping rums and then started their own blending and bulk distillation processes.  To this day, they still concentrate on this aspect of the business (dealing in distillates), though they have expanded into other shipping areas as well.

Retailer –where would we be without the retailers?  Too bad most corner store Mom-and-Pops don’t know half of what they sell, or speak knowledgeably about it.  But then there are more specialty shops like Berry Bros & Rudd, Willow Park, Kensington Wine Market, or Rum Depot, and these guys keep the flame of expertise burning.  Online retailers are going great guns too (this is where I buy 90% of what I taste these days), and if Canada were ever to get its act together regarding postage, I l know a lot of guys who would be buying a helluva a lot more.

Pat O’Brien – creator of the Hurricane cocktail in the 1940s (it’s a daiquiri relative), which he made in order to rid himself of low quality rum his distributors were forcing him to accept before they would sell him more popular whiskies.  At the time O’Brien was running a tavern in New Orleans (it was known as Mr. O’Brien’s Club Tipperary” and required a password to get in during Prohibition). It is still served in plastic cups (New Orleans allows drinking in public…but not from glass containers or glasses).  The name of the cocktail derives from the shape of the glass it was originally served in which resembled a hurricane lamp. O’Brien’s still exists to this day.

Bertrand-Francois Mahe de La Bourdonnais – (1699–1753) French Naval officer and administrator, who worked in the service of the French East India company, primarily in Mauritius and Reunion.  His inclusion on this list stems from his introduction of a free enterprise system on the islands, and the concomitant launch of commercial sugar (and therefore rum) production.  This generated great wealth for Mauritius and Reunion, and sugar and rum have remained pillars of their economies ever since.

Jean-Baptiste Du Tertre – (1610-1687) A French blackfriar and botanist, he spent eighteen years in the Antilles and wrote many books about indigenous people, flora and fauna.  His written work created the concept of the “Noble Savage”.  Why is he on this list? Because he designed a rudimentary pot still (an alembic variation) to process the byproducts of sugar mills on the French islands, and thereby indirectly spurred the development of agricole rhum production upon which Pere Labat built.

Lehman “Lemon” Hart – Like Alfred Lamb and James Man, a purveyor of Navy Rums in the 1800s and liked to boast that he was the first to get such a contract but I think his license, issued in 1804, is eclipsed by Man’s (above).

George Robinson – Another master blender/distiller makes the cut, deservedly so.  George Robinson was the Big Kahuna at DDL in Guyana and was in the company for over forty years (he passed away in 2011 but DDL hasn’t gotten the message yet, because their El Dorado website still has him alive and kicking.  Maybe they think he’s faking it).  The man was a cricketer in his youth, but it was his ability to harness the lunacy of the various stills DDL possesses that made his reputation and places him here. RIP, squaddie.

Capt William McCoy – I’m hoping I have the real McCoy here because no glossary of rum could be complete without at least one or five pirates, in this case a bootlegger who paradoxically never touched alcohol. The guy was unique, that’s for sure: he called himself an honest outlaw, never paid money to organized crime, politicians or the law for protection.  He thought the Prohibition was daft (as do I) and made it his mission to smuggle likker from the Caribbean.  He finally got collared in international waters in 1923, spent less than a year in clink, and ended his smuggling activities.  He died in 1948.

Helena Tiare Olsen – Ah, Tiare. Runs one of the most comprehensive, long running and detailed cocktail blogs out there.  She does rum reviews (always with the angle of what it would do for a cocktail), and until Marco of Barrel Aged Thoughts took the crown, had one of the best online articles on the stills of Guyana.  Her site is an invitation to browse, there’s so much stuff there.  She attends various rumfests around the world as and when she finds the time.

Daniel Nunez Bascunan – Danish blogger, rum enthusiast, owner of RumClub bar in Copenhagen and micro-brewer. Don’t know the gentlemen personally, but that bar looks awesome.

Joe Desmond – Rum XP member and mixologist.  Lives in New York, acts as a judge to various festivals, collects rums and is reputed to have one of the most extensive collections in New York.

José León Boutellier – You’d think Bacardi ran out of entrants, but no, here’s another one from the House of the Bat.  Sometime after Facundo Bacardí Massó came to Cuba in 1830, he inherited (through his wife) an estate of Clara Astie; this included a house, and a tenant, the French Cuban Mr. Boutellier, who ran a small distillery there which produced cognac and sweets.  After hammering out the rental agreement, the two joined forces and Facundo was granted use of the pot still, creating the Bacardi, Boutellier y Co. in 1862.  By 1874 Don Facundo and his sons bought out Boutellier’s stake as he declined in health.  But it is clear that without Boutellier’s pot still and the happenstance of him being in that house, Bacardi would not be the same company.  Small beginnings, big endings.

Jennings Stockton Cox – American mining engineer who is said to have invented the Daiquiri, perhaps because at the time when he made it, he had been working in Cuba, close to the village of Daiquiri.  Supposedly running out of gin and not trusting local rum served neat, he added lime juice and sugar.  Some say that Cox just popularized an already existent drink, but whatever the case, he’s now associated with it.

Rafael Aroyo – Author of an ur-text of rum-making in the 1940s – “The Production of Heavy Rum.”  It is used by many home brewers as a veritable bible on how to make home-hooch.  I wish I’d had it when I was a young man working in the bush.  The white lightning we made could have used some expertise, and I could have saved some IQ points.

José Abel y Otero – founder of Sloppy Joe’s in Cuba just after the First World War. Immigrated from Spain to Cuba in 1904, then moved to New Orleans in 1907, then again to Miami, and returned to Cuba in 1918, where he worked in a bar called The Greasy Spoon before founding his own bodega called Sloppy Joe’s.  In 1933 another bar with the same name opened in Florida (and Hemmingway was a patron…the guy sure did get around) which specifically referenced the original from Old Havana.

Alvarez & Camp – the two families who united to form Matusalem.

José Arechabala y Aldama – Founder of the Havana Club rum and the company that made it, before being expropriated following the 1959 Cuban Revolution

Robert Stein – inventor of a columnar still subsequently refined by Aeneas Coffey (see above).  Stein’s 1828 still was itself inspired by the continuous whiskey still patented by Sir Anthony Perrier in 1822

George Washington – Possibly one reason the first president of the USA is on this list is because he liked rum – so much so that he demanded a barrel or two to be on hand for his inauguration.  On the other hand he did operate a distillery himself on Mount Vernon, and it was the largest in the country at that time.  Alas, it mostly produced whiskey.

Owen Tulloch –Joy Spence’s mentor in Appleton, he was the master Blender until 1997. I hope he and Mr. Robinson are having a good gaff somewhere up there, smoking a good Cuban, playing dominos on a plywood table, and arguing about the relative merits of El Dorado versus Appleton.

Alfred Lamb – creator of Lamb’s Navy Rum and London Dock rum in the 1800s.  Another pretender to the crown, if either Lemon Hart of James Man are to be believed.

John Barrett – Managing Director of Bristol Spirits.  They may not be THE name in craft spirits, but that doesn’t stop ’em from trying to grab the brass ring.  Their excellent series of classic and limited edition rums are characterized by bright, eye-catching labels, great enclosures, and a quality not to be sneezed at. Their PM 1980 remains one of my favourites.

Charles Tobias – Founder of Pusser’s  in the BVI in 1979 after he bought the rights and blending information for Navy Rum from the Admiralty, with the first sales beginning in 1980. They have trademarked the “Painkiller” cocktail to be made with only their rum. Mr. Tobias has always ensured that a portion of the sale of every bottle goes to charity.

Cadenhead’s – Possibly Scotland’s oldest independent bottler, founded in 1842 and a family owned and managed concern until 1972, when they were taken over by J.A.Mitchell, proprietors of Springbank distillery.  While they are more staid whisky boys than rabid rummies, their unadulterated, unfiltered rums are excellent and date back to the successor of founder W.Cadenhead (Mr. Robert Duthie) who took over in 1904, and added Demerara rums to the stable. Because of bad business decisions made in the years following the death of Mr. Duthie in 1931, Christie’s auctioned off the entire stock of whisky and rum in 1972 (the same year the fixed assets and goodwill went to Springbank)…so any Cadenhead rums from this era may well be priceless.

Tony Hart – Brit rum enthusiast, run expert, trainer of barmen, lecturer, taster, who has worked for Tia Maria and Lemon Hart, and all over the globe.  Conducts tastings, workshops and seminars and spreads the gospel

4finespirits – online German rumshop which also has a pretty interesting blog. Not sure what it’s doing in this list since it’s a recently established site (2015).  Somebody must sure like them.

Andres Brugal – full name Andrés Brugal Montaner, a Spaniard who migrated from Catalonia in Spain to Cuba (where he learned the fundamentals of how to make rum), and thence to the Dominican Republic, where he established Brugal and produced his first dark rum in 1888.  The first warehouses for ageing there were built in 1920, and the company exists, making good rums, to this day.  However, it is no longer owned by the Brugals, but the Edrington Group out of Scotland, who bought a majority shareholding in 2008.

Bryan Davis – This man may change the rum world, or be conning it.  Opinions are fiercely divided on what the man behind Lost Spirits Distillery has accomplished.  Short form is that by using chemistry and molecular analysis to build a molecular reactor, he can churn out rum which shows the profile of a 20 year old spirit…in six days.  I’ve heard his rums are pretty good, but never tried any. A good article on Wired is here.

Got Rum? – online rum magazine run by Luis and Margaret Ayala

Samuel Morewood – British etymologist who wrote an essay in 1824 on the origins of the word “rum” in  An essay on the Inventions and Customs of both Ancients and Moderns in the use of Inebriating Liquors.  It’s actually quite a fascinating read, even now.

Cédric Brément – French maker of flavoured rums, and owner of the company Les Rhums de Ced.

Frank Ward – Chairman of the West Indies Rum and Spirits Producers Association and Managing Director of Mount Gay in Barbados.  This gentleman has his work cut out for him. First to try to save the smaller Caribbean producers from the massive subsidies the big guns get, and secondly to impose some order on the crazy patchwork of rum via trying to get agreement on standards.  Part of the solution is to create the Authentic Caribbean Rum Marque.  An interview with Got Rum? magazine is here.

Enrique Shueg – Brother in law of Emilio, Facundo and Jose Bacardi, the three sons of the founder. Born the same year as the company was founded (1862), he steered the company almost single-handedly into the modern area, and was the key link between the small family firm and the eventual corporation it became. He played a leading role in the company for fifty years, expanding the reach of Bacardi to jet set visitors, tourists and even gangsters and making Cuba the home of rum before moving to Puerto Rico.

Dean Martin – drinker of rum, singer and film star and member of the 1950s era Rat Pack.

Reviewers – there are so very few reviewers out there for rum (versus the hundreds who blog about whiskies).  Those that enter the field have their work cut out for them, not least because of the paucity of selections which they can review on the budget they have. They serve a useful purpose in that they raise rum awareness as much as any brand ambassador or festival/competition organizer and provide useful (if free) advertising for many small outfits who might otherwise never be heard about outside their state, province, canton or country.

And there you have it.  All the reference points people have made on the list.  This took me the better part of a day to hammer together under the influence of both coffee and some homemade hooch, so please forgive any errors I’ve made in the spelling.  It was fun to do, and I hope you who have had the stomach to read this much and have reached this point (drunk or sober), walk away with a few laughs and a bit of extra trivia.

Oh, and one other influence on rums…

All we drinkers: it is we as drinkers, writers and exponents, who make the industry. Cheers to us all!

Mar 312014
 

Poor rums. They always get a bad rap. That piratical background, the snootiness of the whisky world (and my friends, who cast me the pitying glances reserved for congenital defectives, every time I trot out a new and favoured libation). The classiness perceived of all things British. The purported complexity of the Scottish brew, the Russian tipple, or the Mexican hooch. We who sing of the pleasures of the cane just don’t get no respect. Sometimes I feel like a go-player in a chess world.

But you know, for a long time whiskies, tequilas, vodkas et al, took back seat to rums, and were merely regional and not global favourites. Rums were for a long time more popular than whiskies (but that may be because whiskies were all crap at the time, or cheap blends for the proles before they woke up and realized everyone was speaking Jamaican or Guyanese patois, and this had to stop). Washington supposedly rolled in a keg or two for his first inauguration. Rums were among the most smuggled and traded goods in the West Indian trade. Hemmingway immortalized them, trumpeting his favourite cocktails.

And then the Scots started to make standardization and rigid rules the name of the game, upped their ante a jillion-fold, appealed to the nouveau riches and freshly affluent middle classes, and suddenly it became chic, genteel, well bred – even cultured – to be into whisky, specifically the single malts. Or, for yuppies these days, craft vodkas, at which I kind of scratch my head and say okay, whatever. Like a strumpet past her prime, rum was relegated to a dismissive back corner with a dunce cap on its head. Even Larry Olmstead, when he wrote for Forbes some years ago, made it sound like rum was undergoing a resurgence, as if they had ever been away. It’s gotten so bad that when I can convince a dedicated and committed Scotch guy like the Hippie to even try an aged and powerful expression of the cane, I consider this a major victory in my undending battle against the forces of Mordor (where, as we all know, the orcs swill tequila, and the Nazgul are really into Scotch).

But whatever the case, rums have always been glorious creations, avatars of mankind’s seemingly inexhaustible desire to get hammered in new and inventive ways.

And therefore I present my favourite reasons why I think rums are a preferably drink to all the others. This of course comes to you courtesy of a famously impartial judge who would never dream of introducing bias of any kind. Or, for that matter, of convincing my friends to switch their allegiance….’cause you know, that ain’t ever gonna happen.

1. They are cheaper. Oh come on, is this even in doubt? I can pick up ten-, twelve-, twenty-year old rums for a few hundred each (maximum), while an upscale tequila-taster or single-malt-loving schlub who wants to have his collection dandified will drop five hundred a pop easy on some of the better ones. Poor Hippie, who did a Moonlight Graham on the G4, mournfully had to concede that while his palate was up to scratch, his wallet sure wasn’t. Come to the dark side, Hippie.

2. More sites with rums escape the censors’ net. Okay, I’m a little biased that way. ATW, Liquorature, various whiskey fora and all the online shops, are blocked not only in the sere desert where I work (tell me again what the hell am I doing here?), but from far too many company servers these days. But The Lone Caner? The Howler, duRhum, Inu a Kena, Ministry of Rum? They’re all up and sparkling and easily accessible in a way too many other likker based sites specializing in other drinks, are not.

3. They display all the hallmarks of great drinks in any of the other categories. Insanely aged, single barrel expressions. Port finished, wine finished, whisky finished, double aged, soleras. Terroire specific, national or regional styles. Sweet or dry or salty, briny or rubber-laden, floral, fruity, and just spanning the gamut of any palate whatsoever. You got a peculiar taste of any kind, there’s guaranteed to be a rum for you out there.

4. Yes, they also have long defunct distilleries producing rums off the scale. So please stop weeping about Port Ellen and shed a tear for Caroni instead. You’ll feel better and may even have some success in re-opening it.

5. Are produced around the world, and always have been. Whiskies are now in Japan, and Bangalore and a few other places, but rums? Friggin’ everywhere. The variety this introduces is simply astounding. I won’t go so far as to say all varieties are great or even pleasing, but the fact that there are as many kinds as there are is reason to cheer. Nobody has a lock on rum, and nobody gets to set the tone.

6. Nobody looks at you as if you were a moron (or should be guillotined), were you to add a rum to a cocktail. In fact, I posit that soft drinks were invented to add to rum cocktails. Rums can be had neat or mixed or dandified, all depending on palate preference and peculiarity. The only other spirit to which this can really apply is vodka.

7. No rules (bit of a double edged sword, this one) and therefore easier to make. Sugar, yeast, maybe molasses, wooden barrels and off you go. And it’ll even be legal!!! And you can call it a rum!!. Try doin’ that with a tequila or a scotch whisky and the claymores will be out in Caledonia before you can say “Maltmonster likes rum.”

8. Few excellent, lovely, massively aged rums ever got poured into a mixing vat to make “just another blend” (an accusation often hurled at conglomerates who make, oh, Johnny Walker). Hippie once grumbled that far too much excellent tipple of his preference got made into cheap blends rather than being issued on its own…I feel for you buddy.

9. You’ll always be at home in any tropical clime, and maybe all the cold ones, and have loads of new friends, the moment you crack a bottle, yours or his. It won’t even be the best, but maybe some high wine or white lightning made in the man’s backyard. He’ll offer you his sister and be your friend for life. Plus, you’ll get hammered. I simply can’t praise this attitude enough.

10. If you’re a writer on alcohol like me, you won’t have to compete with ten thousand other websites dedicated to your passion, but merely a few ten or so. Instant recognition! You’ll be well known, faster! Girls will like you, wives will leave you. Against that, you have gimlet eyed lawyers making sure you don’t infringe some obscure cocktail’s trademark, or idjits who always think they know more than you taking pot shots, but whoever said public websites were problem-free?

I’m aware I’ll never swing lovers of other drinks to the side of the good stuff. I mean, like, ever. Gents who have their favourite tipples are as fanatic about their drinks of choice as fundamentalists biting the heads off snakes while speaking in tongues. I’m more likely to find the English Harbour 25 year old selling for twenty five bucks (though there was this one time…). I expect my fellow Liquorites and their malty friends (who may also be my friends) to take up arms here and post long winded, sarcastic diatribes about how I’ve lost my mind, my senses and maybe even my friends if I continue to spew such twaddle. Sorry guys. I miss my drinks over here. I’d even drink a Glen Muddy 1957 if I could ever find one, I’m that down about the whole situation (this may be punishment enough for the sedition and heresy I’m peddling, so spare a sad thought for me when not thinking about the Caroni).

Did I mention my last point?

11. Yeah…they do taste better

(NB: The author wishes to state categorically that he does indeed drink all the other spirits mentioned here, and has no special beef for or against any of them, except in so far that rums are the best).

 

 

 

 

Aug 122013
 

Those who know me personally (both of you, ha ha) are aware that I’m upping anchor to another part of the world. After living and/or working on five continents, I’m relocating to the Middle East as of August 2013. This implies not only a total readjustment of my family life, but a consideration of the impact it will have on the updates I can make to this site.

In fine, I will have to cease writing rum reviews on a consistent basis for the foreseeable future, as sourcing alcohol of any kind will be next to impossible (and I don’t review unlabelled, home-brewed moonshine). This is not to say I will stop forever, but at least for a while this site will have to be somewhat moribund, with updates few and in between, usually when I’m out on holiday somewhere, I guess.

It pains me to have so much effort relegated to standing still for a long period (especially as I was approaching my 200th review slowly and steadily)…but them’s the breaks. I’m working on solving the El Dorado problem, you see.

I hope that one day, for those who will pass by to check in, another post will be up, another rum will be reviewed, and you’ll know that the Lone Caner is back in business. Until then, thanks to all of you for reading and looking at these reviews, and, now and in the future, I hope you had and have as much fun with them as I did when I wrote them.

Goodbye for a while…but not farewell.

Ruminsky, “The Lone Caner”

 

error: Content is copyrighted. Please email thelonecaner@gmail.com for permission .