This weekend we taught an Introduction to Rum Class and Tasting for a few friends.  Hosted at our home, we went through the basics of what alcohol is, a brief history of rum, the different types of rum, and how they are processed. After warming up the group with the talk, it was time to  walk the walk.  Out came the line up rums which the class was then eager to try and sample.

The classroom

We poured, enjoyed and discussed the following rums;  Old New Orleans Crystal (light), Koloa Spice (spiced), Shellback Silver (light), Bacardi 1909 (light), Clement 6 (aged agricole), Dillon Blanc (light agricole), Bayou Spiced (spiced), Selvarey Cacao (flavored), Selvarey Rum (light), Pitu (cachaca), Zaya 12 (blended aged), Zafra 21 (blended aged), Smith & Cross (blended aged), and Diplomatico Reserva (blended aged).

A fine assortment of rums to introduce the class to.

Most of the class, like many people that we run into, were not familiar with the rum scene.  Many know very little about rum beyond what you will usually find on the shelves of a grocery store or your standard bar. Most people just aren’t aware of the plethora of drinks you can enjoy with different styles of rum.

We started off with sampling the light rums, which overall the class enjoyed. We then took a turn and sampled agricole, spiced and flavored rums to introduce them to the complex flavors of this spirit. We then saved the best for last and and went into tastings of aged and blended rums.  Being   the true sipping rums, they are the most fun to deconstruct in terms of flavor notes.

The Dillion Blanc was the least favorite. A young agricole rhum is usually not a crowd pleaser unless mixed in a Ti Punch. Though, the Clement 6, an aged agricole, did seem to turn the class around to that style and was one of the favorites. The Koloa Spice came off a bit too sweet for some, even though Jen Marie and I have always enjoyed it.  The surprise bottle of the night was debuting the Bacardi 1909, a limited edition, which “maintains the same flavor profile as it did in 1862” – Bacardi.  I’m looking forward to trying it in a future daiquiri blind tasting using different light rums.

The four rums that were enjoyed the most were the Clement 6, Zafra 21, Diplomatico Reserva and the Smith & Cross. The blended and aged rums beat the lighter flavors.

The favorite four

After the walk with the samplings, I mixed for the group three different drinks using rum. First, the Pina Colada, by using the the Ramon “Monchito” Marrero Perez recipe that was used at the Caribe Hilton, Puerto Rico.  I’ve made this drink a few times and it’s amazing to see the surprised reaction people have comparing it to the premixes or drinks in name only to the Pina Colada.  Second, I made a Cuba Libre Cooler from the 1939 recipe found in Charles H. Baker’s book, The Gentleman’s Companion.  For these I use only sugar cane Coke and key lime juice.  (I recommend never to use American Coke or persian limes). Last on the list,  I made a Mojito Collins. This drink definitely can get responses of oohhhss and ahhhss. The key is not to muddle the mint which can introduce bitter flavors, especially if you leave the stems on. Concussing (slapping the mint between the palms of your hands) the mint brings out the oils which is where the delicate flavor lives.  Because guests have enjoyed this version so much, I wanted to share it with you…

Here is the recipe from Andrew Willett’s Elemental Mixology book:

In a 10 1/2 fl-oz tall glass tumbler add-

• (4) ice cubes (1 1/4″ sided)
• 1 1/2 oz of plain carbonate (seltzer water or soda water – chilled)

In a glass mixing tumbler add-

• 1 jigger of light rum (Cuban if available)
• palmful of mint leaves (concussed)
• 1 oz of key lime juice
• 2 dsp. (20ml.) of superfine sugar or 1 oz of 1-1 simple syrup
• Fill tumbler with ice cubes 1/2 the size of the ice cubes in the glass. Cover with a metal mixing tumbler and shake for 20 seconds.
• Strain using a Hawthorn & mesh strainer into the glass. Insert a straw and garnish with a notched key lime wheel and a sprig of mint.

Delicate, light and delicious.

Enjoy!