Category Archives: Fine Rum

Spiced Rum

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There are some incredible flavor-manufacturing companies in existence. One that I highly recommend is Food Arom.

I recently asked Food Arom to send me some sample vials of Rum Spice flavor so I could experiment with making a spiced rum.

The vials are shown in this photo.

I took 20 mls of rum ( the bottle in the photo is 63% alc Hi Proof rum from Jamaica) and added 10 mls of a spice solution. The next result was a mixture that measured 42% alc.

I repeated this exercise with each of the other vials.

This is a very efficient way to arrive at a recipe formulation.

For the record, two of the vials had what I detected to be a high AllSpice/Clove content. A little over the top for my taste buds. The third vial however, was bang on ! It was aromatic and the spiciness was smooth. When I mixed my 30 ml sample with a splash of Egg Nog, I was in nirvana.

Food Arom has the N. American continent divided into sales territories. Here in Saskatchewan, I end up dealing with a sales guy in St. Louis. Wherever you live, Food Arom will look after you.

If a flavored beverage libation is your goal, let Food Arom take care of you…..

In my upcoming 5-day Workshops I will go into more detail on flavor additives.

Admiral Rodney

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I am always on the look-out for unique Rum. On a recent trip to Calgary I went to one of my favorite liquor stores – Craft Cellars on 32nd Ave just off Deerfoot. There I found a Rum from the island of St. Lucia called Admiral Rodney.

What intrigued me was the description of the distillation method on the packaging. The distillery uses a Coffey Still, the basic design of which extends back to Anneas Coffey in the late 1800s. Coffey Stills are used at a number of locations around the world today and owing to their 2-column design the distillate coming off the still will be in the range of 95% abv.

But, in St. Lucia, the distillery pulls the distillate off at a point lower down on the 2nd column which means more of the higher molecular weight alcohols are retained in the distillate rather than getting stripped away by being allowed to travel higher up the column.

In my Workshops I talk about the Coffey Still and the principles behind the use of columns versus pot stills. Anyone who has taken my Workshops will tell you I am a huge proponent of leaving the higher molecular weight alcohols in the final distillate. If you don’t, you are creating a distillate stream comprised of ethanol and de facto almost a Vodka. The consumer will then mix the spirit drink with cola or ginger ale to give it some semblance of flavor. What a waste!

Coffey Still design

Admiral Rodney Rum is a blend of Coffey Still-produced Rums that are between 5 and 9 years old. All I add to my dram of Rum is a dash of water. Admiral Rodney Rum is a divine pleasure to sip.

Author Dave Broom in his book Rum: The Manual claims that Admiral Rodney Rum is good with a wee dash of coconut water. I have not tried this technique, but will aim to do so.

Gotta’ Get Some of This

As 2021 dawns, treat yourself right. Invite the Admiral into your house…..