The Rumcast

Note: After you listen, go to rumcast.com/vote to help us determine the winner!We’ve got something quite different for you this week. In the spirit of the start of fantasy football season, we did the nerdiest thing we’ve ever done in Rumcast history—a fantasy rum draft!We competed head-to-head to “draft” rums from the selection of a single online liquor store for 11 different rum categories. The goal? To create the superior “desert island” rum bar. Now, we need you to determine which of us did the best job.Have a listen, and then head to rumcast.com/vote to help us determine the winner!We "drafted" rums for the following categories from a selection of 173 rums currently available at Pike's Liquors:UnagedLightly Aged (1-4 Years)Aged (5-14 Years)Long Aged (15+ Years)Cane Juice UnagedCane Juice Aged (Any Length)Multi-Country BlendNon-CaribbeanNon-CaribbeanOverproof100% Column100% PotP.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we checked in with a relatively new rum distillery in Scotland that's already received some impressive praise in its early history—Ninefold Distillery! Owner and distiller Kit Carruthers took us through the journey of starting a rum distillery from scratch at Dormont Estate, a 450-year-old estate in the south of Scotland. We discussed:The current landscape of rum production in ScotlandKit's journey from climate change researcher to becoming a rum distillerNinefold's production processReactions to Scottish rumCreating barrels from the estate's own treesThe unexpected history of Scottish rumThe ups and downs of starting a distilleryReleasing a rum with That Boutique-y Rum CompanyAdventures with Watson, the distillery catAnd more!You can learn more about Ninefold on the distillery's website. You can also check out some reviews of Ninefold's rums on The Fat Rum Pirate:Unaged RumAged Release #1Aged Release #2P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we're checking the final (for now!) Barbados rum distillery off our list with an interview with the owner of St. Nicholas Abbey, Larry Warren. Unlike the three much larger scale rum distilleries in Barbados (Mount Gay, Foursquare, and WIRD), St. Nicholas Abbey focuses entirely on small batch production that includes everything from growing the sugarcane to bottling the rum. We talked everything from production process to the latest updates with the Barbados GI and everything in between with Larry, including:What inspired him to not only purchase St. Nicholas Abbey in 2006, but turn it into a working farm and distilleryHow their rum differs from other Barbados rumsGetting rum advice and feedback from Richard SealeWhy they uses sugarcane syrup rather than molasses or cane juiceSt. Nicholas Abbey's current lineup of rums (and what that will look like going forward)What's next for the Barbados GI (and a response to recent criticism)And much more!Relevant Links:Learn more about St. Nicholas Abbey on their website.P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we're continuing what we started with The Rumcast Guide to Jamaican Rum by hopping over to a typically less familiar locale when it comes to sugarcane spirits: Mexico.Mexico has a relatively unique rum landscape that includes everything from small, family-run farm-to-bottle operations that have been producing fresh sugarcane juice-based spirits for generations, to larger scale operations producing rum more closely aligned with typical mass market products found throughout Latin America. There are way too many distilleries to discuss in one episode, so rather than attempting to be comprehensive, we chose to focus on the two Mexican rum styles that most interest us right now: aguardiente de caña and Charanda.After discussing some background on both rum styles—including a look at the Charanda Denomination of Origin—we dive into the following brands and distilleries:Uruapan CharandaSol Tarasco CharandaEl Tarasco CharandaGustoso Mexican RumParanubesDakabendTso'okCamazotzCañadaRon AconteAs noted during the episode, we are keeping a running list of all known Mexican rum producers (including the many not covered during this episode) on our website: https://www.rumcast.com/episodes/mexican-rum-guideFor more information on Paranubes and Mexican rum, check out Episode 24, featuring our interview with Francisco Terrazas of Paranubes.For a deeper look at the distillery behind Uruapan Charanda, check out this virtual distillery tour.P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we sat down with a veteran of the independent rum bottler world, John Barrett, owner of Bristol Classic Rum. The UK outfit has been sourcing, aging, and releasing rums since the '90s, giving John a rare perspective on how the category has evolved over the past few decades and where it's going next. He's been to all your favorite distilleries, he was among the first to purchase remaining Caroni stock, and he's full of stories from the better part of a lifetime in rum. You'll hear about:The path that took John into rum sourcing and bottling nearly 30 years agoThe delicate art and science of aging rumWhy John thinks cask strength rum is overratedHis process for determining the right bottling strengthWhere John thinks the next wave of great rums might come fromHow Bristol got in early on sourcing Caroni—and proceeded to make one of its biggest bets ever on their rumAnd much more!You can learn more about Bristol Classic Rum at their website. P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we sat down with Steffen Mayer, who spent the last five years writing the ultimate book on Caroni (Caroni: 100% Trinidad Rum). Caroni, of course, is the legendary Trinidad distillery that closed around 2003, leaving behind a cache of aged rum that subsequently became some of the most sought-after rum in the world after bottlers like Velier built up its legend. And that's before getting to the rum's entirely unique flavor profile.Steffen took us through his journey of writing the book and shared insight after insight that he learned from the 100+ interviews he conducted, including:Why Caroni closedThe truth about Caroni using Jamaican rum in some of their blendsWhich distilleries around the world have used Caroni rum in their blendsWhy the value of Caroni's aged rum was so heavily disputed following its closureCaroni's use of neutral spirit in its blendsThe differences in Caroni's rum marks (and which ones are more worth seeking out)Where Caroni's "dirty" notes come fromThe most memorable interviews and tasting sessions he had while writing the bookAnd much more!Here are links to some of the retailers carrying Steffen's book:https://www.spiritacademy.it/en/libri/caroni-book-100-trinidad-rum-5030.htmlhttps://www.whisky.fr/en/steffen-mayer-caroni-100-trinidad-rum.htmlhttps://www.armagnac.de/products/caroni-bookhttps://www.whiskyboeken.nl/en_GB/a-72158467/library/steffen-mayer-caroni-100-trinidad-rum/https://www.whiskytempel.de/shop/caroni-100-trinidad-rum-volumne-1-2-book-by-steffen-mayer.htmlP.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.

In this episode, we're doing something new—a distillery-by-distillery guide to a single rum-producing country. And what better place to start than Jamaica? After a quick overview of the Jamaican rum category, we take a closer look at the rums of:Appleton EstateNew Yarmouth EstateWorthy Park EstateHampden EstateClarendon DistillersLong Pond DistilleryIn addition to offering some background and a look at what sets each distillery apart, we also recommend a couple of our favorite options from each distillery.For further reading on these distilleries, we recommend perusing the Jamaican Rum section on Matt Pietrek's website, Cocktail Wonk. (His Jamaican Rum Distillery Cheat Sheet is a good place to start.)Also, here's a link to the VinePair article on Coruba Rum recommended during the episode.P.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.

In this episode, we caught up Peter Holland, the man behind The Floating Rum Shack, Foursquare's UK brand ambassador, and general rum guy for That Boutique-y Rum Company. Peter has been writing and educating on rum since 2008, giving him a unique perspective on a ton of rum-related topics. We chatted about:Rum's evolution since 2008Developing new releases for That Boutique-y Rum CompanySpreading Foursquare throughout the UKThe exciting world of Madeira rumAlternate bottle size fantasiesThe perils of rum labelling and categorizationAnd more!Follow Peter on Instagram P.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.

In this episode, we caught up with Kate Perry and Johann Jobello of La Maison & Velier to learn about Arhumatic—a French brand that's quite different from anything else in the LM&V portfolio. Arhumatic specializes in rhum arrangé, a traditional preparation of rum in islands with French ties like Réunion, Martinique, and Guadeloupe. Rhum arrangé involves macerating rum (either rhum agricole or molasses-based rum, depending on the island) in fresh fruits and/or botanicals, typically for months at a time. While commercial brands are common in France, Arhumatic is possibly the first to become available in the United States. In the interview we discuss...The history and origins of rhum arrangéHow rhum arrangé varies between the French Caribbean and RéunionHow Arhumatic produces their rhum arrangé and develops new ideasThe perils of the term "flavored rum" (and why it doesn't feel fitting for products like this)Why La Maison & Velier decided to partner with a brand that's so different from the rest of their rum portfolioHow Arhumatic going beyond rhum agricole in their rhum arrangés with Jamaican rum, clairin, and moreThe challenges of bringing unfamiliar types of rum to new placesThe best ways to use rhum arrangéAnd more!Additional Resources on Arhumatic:Arhumatic websiteP.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.

In this episode, we sat down with Don Q's new master blender Liza Cordero and maestra ronera Silvia Santiago to dive deep into an iconic distillery of Puerto Rican rum. Although Liza only recently became master blender, she's worked at the distillery for nearly two decades, and Silvia has been there for 48 years. There's an absolute wealth of knowledge between the two of them, so we hit a bunch of different topics, including...Don Q's single barrel and cask finish releases (and what we'll see next)The distillery's production process and approach to blendingWhy they choose not to sweeten their rumsThe differences in their light rums and heavy rumsThe Sherry cask solera that's been at the distillery as long as anyone can remember (and how it gives them a unique blending component)The role of intuition in blendingThe perils of molasses sourcingA humble request for higher proof rumsAnd more!P.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.Check out the photo of the rum pilot plant scientists mentioned near the end of the episode at The Rumcast website (scroll down).

In this episode, we challenged each other to build our own personal budget home rum bars featuring 5 rums under $30. But wait! There were more stipulations!Each rum had to be from a different country, at least one rum had to be unaged, and at least one rum had to be made from cane juice.We laugh, we argue, we come to agreements to disagree.Listen in and let us know what your picks would be!P.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.

In this episode, we welcomed Carsten Vlierboom of E&A Scheer back to the show to discuss the single cask side of the business—The Main Rum Company. If you've ever enjoyed an exceptional independently bottled release, there's a good chance it was sourced from Main Rum.We dug into not only what they have in their aging warehouses, but what actually goes into managing such a large selection of rare and limited rums from all over the world. How do you know when to sell a particular cask? How do you decide which location to age each cask in? Which casks would Carsten most want to bottle for himself? And what exactly is an "infinity" cask?!You'll hear all this and a whole lot more.P.S. Did you know you can support The Rumcast on Patreon now and get cool extra stuff? You can! Head to patreon.com/therumcast to check it out.Relevant Links:Check out The Main Rum Company’s website hereListen to our previous episode with Carsten about E&A Scheer hereFor more background on The Main Rum Company, read Matt Pietrek’s article about it here

In this episode, we look back at the top 6 things we’ve learned about rum after recording 50 episodes of The Rumcast! Plus, we kick off the show with a special announcement—we’re launching a Rumcast Patreon so we can start doing more fun things with the Rumcast community and make the show even better!To join the community and support the show, go to: patreon.com/therumcast THANK YOU to everyone for listening!

In this episode, we chat with Jacklyn Broomes (Agricultural Manager) and Maggie Campbell (Estate Rum Manager) about all things agriculture and sustainability at Mount Gay (along with a few hints at what to expect from the estate rum program in the future). Topics covered include:How Jackie and Maggie both ended up working at Mount Gay (and a closer look at each of their roles)The vision behind Mount Gay’s agriculture and estate rum programsHow Mount Gay intends to use their sugarcane and the molasses that comes from itWhy sustainability should be more than a buzzword to rum enthusiastsHow to balance doing something totally new at a distillery with such a long history and established styles/traditionsThe life of luxury enjoyed by the estate’s pampered honey bees The other crops you might be surprised to find growing on the estate (it’s more than just sugarcane)What to watch for next from Mount GayRelevant Links:Get a closer look at the estate on Mount Gay’s InstagramFor a bit of Mount Gay history, check out our episode with former managing director Frank WardPer the discussion in the intro, here are links to several rum festivals around the world:Miami Rum CongressUK Rum FestRum Fest BerlinNew York Rum FestivalMiami Rum Renaissance FestivalChicago Rum FestivalCalifornia Rum Festival

In this episode, we go head to head trying to construct the perfect rum flights in three different categories: Caribbean rums for beginners, Caribbean rums for intermediate rum drinkers, and non-Caribbean rums. Along the way, we discuss and debate what makes a good flight, the pains of our toughest cuts from each category, and more.Relevant Links:Check out Will’s article on Cheramie Rum (mentioned in the intro) here

In this episode, we talked to Mitch Wilson of Black Tot Rum about the brand’s origins in British Navy rum, moving beyond the blends of the past, their unique approach to rum blending, and much more! Topics discussed include:How to define navy rum or navy style rum in the first placeMisconceptions and myths about navy rumThe making of Black Tot’s blendsThe importance of transparency in rum blendsBlack Tot’s unique “solera” blending componentWhat you might find right now in Black Tot’s aging warehouseWhat’s coming next from Black TotRelevant Links:Get the full breakdown of each blend at Black Tot’s website“Setting the Record Straight on British Navy Rum History” from Cocktail Wonk “The British Navy’s Rum Vatting System: An Inside Look” from Cocktail Wonk

In this episode, we talked to Justin Boseley, founder of Dead Reckoning Rum, one of the first (if not the only) independent bottlers in Australia. Justin has also imported rum into Australia for over a decade through his company La Rumbla Imports. Between the two roles, he’s had a front row seat to the evolution of rum in Australia in recent years, where everything to the imported products available to the actual rum being made in the country has changed dramatically. We discuss:The difference in Australia’s rum scene now versus the pastHow working on billionaires’ yachts led him into the rum businessWhat it looks like to come up with your first handful of releases as an independent bottlerHis philosophy on rum blendsAustralia’s unique aging environmentsWhy celestial navigation is cool as hellHow the pandemic motivated him to go from importer to independent bottlerGetting creative with cask finishes and secondary maturationsWhat to watch for from Australia’s recent boom of new rum distilleriesUpcoming Dead Reckoning releasesAnd more!Relevant Links:La Rumbla Imports website (Dead Reckoning releases can be found here)The Fat Rum Pirate’s review of Dead Reckoning MutinyThe Fat Rum Pirate’s review of Dead Reckoning The SextantAustralian rum distilleries mentioned:Husk DistillersCAVU DistillingLord Byron DistilleryRequiem RumDevils Thumb DistilleryYack Creek DistilleryBeenleigh Distillery

After revisiting the past in episode 44, we look to what the future holds for rum in 2022! Each of us looked into our non-existent crystal balls and made three rum-related predictions we believe will come true this year. Tune in for highly scientific prognostications on release trends, transparency, and even rum names.

Somehow it’s already time for our second annual year in review! As per tradition established one year ago, we take a look back at our favorite rums and podcast moments of the past year. Grab one of your favorite drams from 2021 and look back on the year with us as we discuss:Our personal favorite rums this year in the following categories…Unaged rumAged rum (4 years or less and over 4 years)“New to me” rumBest value rumMost surprising rumOverall rumSeveral of our favorite podcast episodes and moments (and a couple ideas on what we’d like to do in 2022)And a big surprise courtesy of the hidden musical talents of John Gulla

In this episode, Richard Seale takes us through the story behind the new high ester rum from Foursquare, and the larger vision for the Barbados distillery’s journey into cane juice rum production. We discuss:Where the idea to make a high ester rum at Foursquare came fromThe production process used to make the rum (and why he chose to make it a blend of molasses-based rum fermented with cultured yeast and cane juice-based rum fermented naturally)Why Richard isn’t a fan of “high ester” as a descriptor for this rum (but has accepted it)What the future of high ester and cane juice rum production looks like at FoursquareThe humbling experience of natural fermentationRichard’s view on the importance of S. Pombe yeast (and the myths that distort its perception)The evolution of the Barbados Rum Experience, a collaboration between Foursquare, Mount Gay, and St. Nicholas AbbeyThe doctoral scholarships that RL Seale and Company is funding for Barbados rum history research at the University of the West IndiesAnd a whole lot more!Relevant Links:Check out the Barbados Rum Experience hereGet more details on Foursquare’s investment in Barbados rum research at the University of the West Indies hereFor more discussion of S. Pombe, see Richard’s article titled “Yeast in Rum,” and our interview with Stephen Shellenberger of Boston Apothecary

In this episode, Stephen Shellenberger takes us on a deep dive into Boston Apothecary, his rum and spirits-focused blog that has become one of the largest digital repositories of historic research on rum production. We discuss:The origin story of Boston Apothecary The historical significance of Rafael Arroyo, and why Stephen is so fascinated with his workWhat’s the deal with “rum oil,” the aromatic body that Arroyo prized above all othersStephen’s presentation on grand arome rums at Lallemand and WIRSPA’s Alcohol School conference in JamaicaFission yeast in rumAnd a whole lot more!Relevant Links:Check out Boston Apothecary hereHere’s the “Top Ten Blog Moments in Rum” article mentioned in the show (a great starting place for exploring the blog)All of Arroyo’s available works online in one placeArroyo’s “The Aroma of Rum,” an excerpt from which is read during the showStephen’s presentation on grand arome rum (with annotated commentary) from Alcohol SchoolFurther reflections on the Alcohol School presentationAnother view on fission yeast from Richard Seale that is worth checking outStephen’s article on the single use glass issue in spirits mentioned at the end of the show

In this episode, Johann Jobello takes us inside the world of Transcontinental Rum Line, La Maison & Velier’s growing collection of rum releases sourced from all over the world. As product manager and U.S. market coordinator, Johann has a hands-on role at every stage of the process, from sourcing the rum, to aging it, to planning releases, and more. We discuss:Growing up in Martinique, the heart of rhum agricoleJohann’s experience working at the La Maison du Whisky fine spirits shop in Paris before his current roleThe finer points on tropical vs. continental agingThe making of a Transcontinental Rum Line releaseLabel transparency and how they decide what goes on a Transcontinental Rum Line label (and what doesn’t)A sneak peek at upcoming Transcontinental Rum Line releasesBalancing Transcontinental Rum Line releases with Velier’s numerous rum brands and releasesSourcing from distilleries vs. rum brokers like E&A ScheerWhere rum lovers should go in ParisAnd more!Learn more about La Maison & Velier and Transcontinental Rum line at the LM&V websiteLinks to Johann’s Paris Recommendations:La Maison du WhiskyBar 1802Dirty Dick

In this episode, we begin a conversation on the myths, misconceptions, and “marketing-speak” that create confusion in the rum category. From the all-too-common “rum is sweet” to eyebrow-raising marketing claims, we bounce around a variety of the stuff we’ve heard a lot lately and discuss what fuels it.

In this episode, Master Distiller Don Benn takes us behind the scenes at West Indies Rum Distillery in Barbados. Topics discussed include his 20+ year career in rum, how WIRD has changed over time, rebuilding the Rockley still, creating the Stade’s Rum brand, and more. Also, before the interview, we introduce a new segment (What Are You Buying?), and do a quick Rerum inspired by this episode’s guest.Links for Further Reading:”Rockley — Deconstructing the Myth” on Single Cask Rum“A Potted History of the Rockley Still” on Rum Diaries Blog“Bristol Spirits 1986 Rockley Still 26 YO Barbados Rum Review” on The Lone Caner“Stade’s — A New Barbados Rum Brand Emerges” on Cocktail Wonk“Barbados Rum Cheat Sheet” on Cocktail Wonk (for more WIRD history)

In this episode, a listener’s message about visiting St. Lucia Distillers inspires us to each pick three destinations for our rum travel bucket lists. Listen in on the discussion, then send us your own picks!

In this episode, we talk to Kyle Reutner of Kō Hana Distillers about the Hawaii distillery’s approach to making fresh sugarcane juice rum from heirloom Hawaiian sugarcane varietals. We go deep into:How sugarcane’s journey to and role in Hawaii differs from other places around the worldWhy Kō Hana is focusing exclusively on single cane varietals in their rumThe distillery’s production process (and how it’s designed to isolate the sugarcane as the key variable outside of time and location)The differences between heirloom sugarcane varietals and sugarcane that was used for modern sugar refining before the decline of Hawaii’s sugar industryThe challenges of creating aged rums that highlight the sugarcane rather than obscuring itWhat the future of Hawaiian rum as a category looks likeKō Hana’s place in the larger category of sugarcane juice rums around the worldAnd more!Links to Explore After Listening:Check out Kō Hana’s website here Book Recommendation: Kō: An Ethnobotanical Guide to Hawaiian Sugarcane Cultivars by Dr. Noa Kekuewa LincolnBook Recommendation: From King Cane to the Last Sugar Mill: Agricultural Technology and the Making of Hawaii's Premier Crop by C. Allan Jones and Robert V. Osgood

Ever thought you had your mind made up on a certain rum, distillery, or brand…only to have another experience change the way you look at it? Yeah, us too! In this episode, we each share three experiences that caused us to look at a particular producer a little bit differently.

In this episode, we chat with Knud Strand about the rapid rise of Mhoba Rum, a single estate distillery making rum from fresh sugarcane juice in Malelane, South Africa. Over the last few years, Knud has worked closely with founder Robert Greaves to guide Mhoba’s development, bring the rum to new markets, and get it on the radar of rum enthusiasts around the world. Knud takes us through the distillery’s origin story, how he got involved, his own backstory in the rum and spirits world, the ever evolving production process at Mhoba (which includes everything from homemade pot stills to muck pits, unconventional aging methods, and more), how deals with independent bottlers like Velier and Holmes Cay came together, the magic of terroir-driven spirits, what’s next for Mhoba, and much more.Links to Learn More:Check out Mhoba’s website hereFollow Knud on Instagram

In this episode, we get caught up on everything new happening at Worthy Park with one of the Jamaica distillery’s newest team members—Craig Nicholson! As quality control manager and senior blender, Craig has a hand in just about everything the distillery puts out, from Rum Bar products to the distillery’s eponymous lineup of aged releases. Prior to joining Worthy Park, Craig spent over a decade working for National Rums of Jamaica in roles at both Clarendon and Long Pond distilleries. We discuss everything from Craig’s journey into the rum industry, to the differences between working at Worthy Park vs. NRJ, how he is acclimating himself to the many varieties of rums produced at Worthy Park, his preferences between the distillery’s marks, high ester rum production, Worthy Park’s latest releases (like Worthy Park 109 and Select), and much more.

In this episode, we each selected three rums we think rum drinkers are underrating right now and discuss why they’re worth giving a second (or first) look. There are so many factors that can contribute to a particular bottle being underrated, whether it’s price, style, design, category perception, lack of media coverage, lack of distribution, and more. Give it a listen and then email us at [email protected] to let us know what your underrated picks are!

In this episode, we chat with Jen Akin, general manager of Rumba in Seattle, about the ins and outs of managing one of the world’s top rum bars. Jen talked us through creating new rum blends, managing a 20-page rum list, tasting rum from 1892, where cocktail ideas come from, the opening of the new bar next door (Inside Passage), the challenges of presenting rum to a broad spectrum of clientele, what makes Rumba special, rum regions she’s most excited about, recreating an Amazon box as a drinking vessel, and much more.Relevant links:The official Rumba websiteThe official website for Inside Passage, the new bar next doorFollow Jen on InstagramThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we chat with Lance Surujbally of The Lone Caner about his Key Rums of the World series—one of our favorite pieces of rum writing online right now. It’s an essential series for anyone wishing to understand the rums that are defining the modern era, whether you’re new to the category or have enjoyed it for years. Lance talked us through the origin of the series, how he settled on his criteria for a key rum, the challenges of the project, why the series is important, which entries have gotten pushback, what we might see next in the series, and much more. At the end, we discuss the art of review writing, the importance of disclosure and transparency, the transience of rum discourse, and have a few laughs along the way.Relevant links:Key Rums of the World Series (you can explore every entry in the series from this page)The Rumaniacs Series (mentioned several times throughout the show)You can follow The Lone Caner on Facebook to keep up with new articles

Big news: we collaborated with Holmes Cay to co-create a new rum release! Meet Fiji Rum, a blend of pot- and column-distilled, molasses-based rum that was distilled at South Pacific Distilleries in Fiji. In this episode, we sat down with Holmes Cay founder Eric Kaye to take you through the unpredictable series of events that led to the rum’s creation, all the decisions that went into bringing the release to life, why we settled on this particular blend of rums (and others that we considered), what sets it apart from other rums you may have had from Fiji, and much more.Relevant links:Check out the Holmes Cay website for all the specs and details on the rum.If you’re looking to locate a bottle, check out this page on the Holmes Cay websiteListen to the episode that led to the creation of this rum, our interview with Carsten Vlierboom and Niels Benschop of E&A Scheer

In this episode, we start with a quick review of recent rum and cocktail experiences before getting to an interview with Martin Cate (18:30), owner of the bar Smuggler’s Cove (among other ventures) and author of the rum and tiki book by the same name. Martin catches us up on the planned June 15th reopening of Smuggler’s Cove and then we hop around a variety of rum- and bar-centric topics, including the evolution of rum selection in the U.S., the making of the Smuggler’s Cove rum categorization system, what an updated edition of Smuggler’s Cove might look like, secret recipes in the modern era, the state of rum’s perception, what makes his bars different, and more.Relevant links:Learn more about Martin’s bars and projects:Smuggler’s Cove (San Francisco, CA)Hale Pele (Portland, OR)False Idol (San Diego, CA)Lost Lake (Chicago, IL)Max’s South Seas Hideaway (Grand Rapids, MI)Get a copy of the book Smuggler’s CoveThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

It’s not uncommon to find rums that were distilled in Belize, but how much do you know about the distillery that many of them come from? In this episode, we chat with Amanda Perdomo and Myito Perdomo of Travellers Liquors to get the deeper details on one of the biggest sources of Belizean rum. You’ll get a window into the Perdomo family’s history in the rum business (which dates all the way back to the 1950s), the production process at Travellers, the distillery’s approach to bulk sales, their upcoming releases, and much more.Relevant links:The Travellers Liquors websiteRum Revelations’ article/review on Belizean rumThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we share thoughts on some recent rum experiences (including the Appleton Hearts collection) before jumping into a roundtable discussion Will hosted with three rum producers in the U.S. and Puerto Rico that are growing sugarcane for the purpose of making rum (Erik Vonk of Richland Rum in Georgia, Pepe Alvarez of San Juan Distillers in Puerto Rico, and Steve Jefferson of Kuleana Rum Works in Hawaii). Erik, Pepe, and Steve give insight into the unique challenges that come with operating sugarcane farms while running distilleries in regions not historically known for producing the style of rum they’re making (or for producing rum at all, in some cases).As mentioned on the show, this roundtable discussion was originally broadcast via livestream with Zavvy.co and American Rum Report. Relevant links:San Juan Distillers websiteRichland Rum websiteKuleana Rum Works websiteThe original livestream broadcast of the roundtable discussionThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we answer a listener question everyone has as they get deeper into rum: now that you’ve experienced most of the initial wave of recommended rums for those getting into the hobby, where do you go next? We came up with our top three picks for what to look for (while staying under $100) and revealed them to one another live. If you’ve already dipped a couple toes in the water and are looking to expand your rum horizons, this episode is for you! Thanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we kick things off with a quick discussion of some rums from KōHana Distillers in Hawaii before jumping into our interview (18:44) with Kevin Crossman, the creator of UltimateMaiTai.com. Kevin has spent the last couple of decades drinking his way toward the ultimate mai tai, both in bars and at home, and documenting the process on his website. We pick Kevin’s brain on a little bit of mai tai history, the cocktail’s evolution over the years, an ingredient-by-ingredient breakdown (with recommendations for each component), finding the right combination of rums, the bars that’ll make you a great one, and much more. Links to learn more:Kevin’s website, Ultimate Mai TaiKevin’s history of the Mai TaiFollow Ultimate Mai Tai on InstagramKōHana Distillers (mentioned during the intro)Thanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we kick things off with a listener question on additives in rum, along with a quick rerum, before jumping into our interview with Francisco Terrazas of Paranubes. Paranubes is a fresh sugarcane juice rum distilled in Oaxaca, Mexico, by José Luís Carrera, a third generation sugarcane grower and distiller of aguardiente de caña. Not only does Francisco share the backstory behind the brand and all the details of the unique production process that gives Paranubes its distinctive character, he also gives an overview of the broader category of Mexican rum—which is much bigger than you might realize. We came away from this interview with even more excitement for a region that is often overlooked by rum enthusiasts, and think you will, too. Topics covered include:Paranubes’ history as a brand and how their partnership with José Luís came togetherRum vs. aguardiente de caña (and why you see both on the label)How the relationship with Paranubes has impacted production for José LuísThe full details on the rum’s production process (including the four months-long rolling fermentations)Growing awareness of Mexican rum as a categoryRegional differences in rum production across the countryAnd lots more!Links to learn more:The Paranubes WebsiteFollow Francisco on InstagramThe Imbibe article on Paranubes mentioned in the episodeThe Punch article mentioned in the episode

In this episode, we talk to Jay West (whom the Internet may know better as t8ke), prolific spirits reviewer and founder of the Aficionados Group, the collective behind the XXX Series of rum releases and a recent string of high ester bottlings, including that DOK release you probably saw everyone talking about. Jay takes us through the stories behind those releases, what he’s learned from reviewing nearly 2,000 spirits, his approach to analytical drinking, techniques for improving your ability as a taster, spirits recommendations for rum fans, what’s next rum-wise for the Aficionados Group, and more.Links to learn more:The Aficionados Group WebsiteWhiskey Raiders, where Jay is Managing EditorFine Drams, where you can find many Aficionados releases for saleReddit’s r/rum communityThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we start with some more chatter on Hampden’s latest Great House release and revisit a defunct rum produced in Trinidad (though probably not the one you’re thinking). From there, we jump into our conversation with Ian Burrell, the Global Rum Ambassador and co-founder of Equiano Rum (the world’s first African and Caribbean rum) among other ventures.In signature fashion, Ian takes us on an entertaining ride through discovering the rums of Mauritius, his relationship with Richard Seale, how the first Equiano rum blend (Mauritius rum and Barbados rum) came to be, what to expect next from Equiano, developing the International Sugarcane Spirits Awards, adventures in awards categories, overlooked or underrated rum distilleries, his basketball and music careers, and more!Links to learn more:Ian Burrell’s websiteEquiano RumThe International Sugarcane Spirits AwardsInternational Sugarcane Spirits Awards results from Year OneThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we start with John’s impressions of the new Great House release from Hampden Estate before jumping into our interview with Christelle Harris, marketing director at Hampden. Christelle’s family purchased the legendary Jamaican distillery at auction from the government in 2009, and she has been instrumental in developing the brands now associated with the distillery itself. In a wide-ranging conversation, Christelle shares how she decided to take on a role with the distillery in the first place, Rum Fire’s evolution (and the lessons learned from it), the process of discovering how truly special Hampden is, introducing the world to the first rums aged at Hampden, becoming friends with Richard Seale, the infamous Luca Gargano story, the Great House releases, Hampden’s endemic bird series, some exciting news for Hampden fans in the U.S., and more. Plus, cameo appearances from her grandma.To learn more about Hampden Estate, check out:The Hampden websiteHampden InstagramThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we start with a quick edition of Rerums (revisiting rums we haven't had in awhile) before moving into our St. Lucia Distillers interview. In the interview, we talk with CEO Margaret Monplaisir and Master Blender Deny Duplessis about the wide variety of rums produced at St. Lucia Distillers. Known for brands such as Chairman’s Reserve, Admiral Rodney, and Bounty (and Denros Strong Rum if you’re local), the distillery uses its unique combination of stills, base ingredients (both molasses and fresh sugarcane juice), casks, and aging environment to create a style of rum unlike any you’ll find elsewhere.Margaret and Deny discuss their personal rum journeys, the qualities that define St. Lucia rum, the complexity of the distillery’s approach to rum making, the advantages and challenges that come with producing such a wide variety of distillates, the distillery’s many stills, the Chairman’s Reserve Master’s Selections, the development process of a rum blend, the legacy of Laurie Barnard and his enduring influence on the distillery, and more.Thanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we each do a top 3 list of essential mixing ingredients that we think every rum lover should have in their home bar to better explore their rum collection —and to take their rum cocktail game up a few notches. Also, don’t miss our intro topic discussion debuting a brand new resource for the rum community we are excited to put on our website: a current list of geographically-based rum groups, clubs, or societies. We hope everyone will either find and join a local group in their area, or be inspired to create one if it doesn’t exist! Head over to rumcast.com/rum-societies to check it out.Thanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming this year.

In this episode, we talked to Dr. Frank Ward, an icon of Barbados rum, about his time as managing director at Mount Gay, the sought-after pot still rums released under the Mount Gilboa brand (and via various independent bottlers), his time as chairman of WIRSPA, the development of the Authentic Caribbean Rum marque, his thoughts on the Barbados rum GI, and more. Before the interview, we kick things off with a short new segment called Rerums in which we each revisit a rum we haven’t had in awhile and share our impressions. Links from this episode:The Authentic Caribbean Rum MarqueMatt Pietrek’s article on the history of Mount Gay, which contains further insights from Dr. Frank WardSan Juan Artisan Distillers, the makers of Ron Pepón (Dr. Ward mentioned his experience consulting the distillery)The Lone Caner’s review of Mhoba Rum’s French Cask Rum (mentioned during Rerums)Friends of Rum Tennessee, the new rum society in Tennessee mentioned during the introThanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming in 2021.

In this episode, we take a look back at our favorite rums and rum-related experiences of the year, while also revisiting some of our top highlights from the Rumcast’s first year. Pour yourself a glass of something you fell in love with in 2020 and listen as we discuss:Our personal favorite rums this year in the following categories…Unaged rumAged rum“New to me” rumBest value rumMost surprising rumOverall rumOur favorite podcast moments of the year in the following categories…Favorite interviewMost surprising interview momentMost awkward interview momentAnd a few more surprises!Note: The Hamilton Florida Rum Society Blend mentioned in the episode is 65% Guyanese rum from Demerara Distillers Ltd. (aged 3-5 years) and 35% Jamaican rum from Worthy Park (aged 1 year).Thanks to Holmes Cay for sponsoring this episode. Explore their current releases at HolmesCay.com and keep an eye for new ones coming in 2021.

Rum enthusiasts may be used to seeing new rum brands launch with the aim of challenging misconceptions of the category and showcasing everything we love about it to a wider audience—but it’s unlikely you’ve seen one created by anyone with the unique background and experience of Marc Farrell. Born and raised in Trinidad, Farrell attended MIT at the age of 16 before going on to graduate from Harvard Business School and become the youngest VP at Starbucks in the company’s history (with a few other interesting stops along the way). In 2019, he launched Ten To One Rum with the aim of showcasing not only Caribbean rum, but the Caribbean itself, to a wider audience that has often misunderstood both.Ten To One started with two flagship rum blends, one featuring unaged rums from Jamaica and Dominican Republic, and the other featuring aged rums from Barbados, Trinidad, Dominican Republic, and Jamaica. More recently, the company put out its first limited release, a selection of four single barrels of 17-year-old rum from Trinidad.On this episode, we start by talking through some gift ideas for rum lovers before jumping into the interview with Marc, which covered everything from the intention behind the brand (and what makes it unique) to the rum itself, including topics like:What rums were around during Marc's upbringing in Trinidad?Caroni perception in TrinidadThe process of creating the rum blends that became Ten To One's flagship products at launchWhat sets Ten To One apart from other rum brands and independent bottlersWhat goes into creating a rum brand that's representative of the entire Caribbean rather than just one nationBroadening people's perceptions of the rum categoryThe factors that make a brand authentic rather than contrivedTen To One's new limited release: four single barrels of 17-year-old Trinidadian rumAnd more!Links mentioned in this episode:Ten To One Rum WebsiteSpirits Flight Palate Development Tool

Rhum Barbancourt is a square peg to the round holes of rum categorization. It’s made with fresh sugarcane juice in a nation with historic ties to France, but it is not rhum agricole. It hails from Haiti, but there is a world of difference between it and clairin. Its production has aspects associated with all three of the colonial-based French, Spanish, and British categories. To get to the core of what makes Rhum Barbancourt unique, we sat down with the company’s new CEO—and fifth generation member of the family that started the brand—Delphine Gardère. We discussed:The aspects of production that make Barbancourt distinct from other rumsBarbancourt’s relationship with the 3,000+ farmers that supply the distillery’s sugarcaneDelphine’s vision for the company, and the relationship between maintaining tradition vs. trying new thingsWhat it means as a company to be an ambassador for HaitiThe importance of elevating women in the spirits industry and transitioning from a male-dominated environmentBarbancourt’s approach to aging with a combination of vats and different cask typesBringing pot still production back to the distillery (and what kinds of releases it might yield)And much more!Links mentioned in this episode:Netherlands Rum Society Facebook GroupNetherlands Rum Society InstagramMaggie Campbell’s interview with Delphine Gardère for the Daily Beast Watch Rhum Barbancourt’s livestream with WIRSPA and Zavvy.coRhum Barbancourt Website

Societies, groups, collectives—whatever you want to call them, communities that bring rum enthusiasts together, whether in person or online, are a big part of furthering rum education and driving conversations across the category. But what goes into actually starting one? How do you find people interested in participating and sustain excitement and involvement? And wait—how do you get to do all that cool stuff like private barrel picks from beloved rum makers around the world? As founder of the Florida Rum Society, Jay Cocorullo has experience with all of the above. We brought him on the podcast to share his experience growing the FRS, his tips for others looking to start local rum groups, the FRS’s work to bring a better rum selection to Florida rum consumers, barrel picks, and more. Oh, and as a long-time member of the FRS, John had a thing or two to add as well!Note: This episode was recorded back in September. It’s been a hectic few months for The Rumcast, but we’ll be back with regular episodes soon!

Even if you’ve never heard of Amsterdam-based E&A Scheer, you’ve probably had rum that came from them. Or through them, rather. As rum blenders, they source rum in bulk from distilleries all over the world and create custom-made blends for customers who then sell it under their own brands. Walk down the rum aisle in your local liquor store and you’ll likely pass multiple brands who sourced their rum from E&A Scheer (Denizen is one of many examples you may be familiar with).On this episode, we sat down with CEO Carsten Vlierboom and CCO Niels Benschop to discuss what it takes to source massive volumes of rum, how they work with customers to create blends, their views on the evolving rum landscape, and much more. Carsten and Niels also guided us through the process of using their rum blending tool to create our very own Special Hypothetical Rum Blend for Rumcast listeners!Links:E&A ScheerE&A Scheer Blending ToolArticle: “The Most Important Rum Company You’ve Never Heard Of: E&A Scheer” by Matt PietrekArticle: “Liquid & Logistics: Inside E&A Scheer, Master Bulk Rum Blenders” by Matt PietrekArticle: “The Main Rum Company: Vintage Cask Valhalla” by Matt Pietrek