#rum agricole

[frenchspiritinberlin-blog]

Rum Neisson ist eine kleine Rum-Destillerie in Le Carbet im Nordwesten der Insel Martinique, ungefähr zehn Kilometer südlich der alten Hauptstadt Saint Pierre

Rum Neisson is a small rum distillery located in Le Carbet, in the northwest of the island of Martinique, about ten kilometers south of the old capital Saint Pierre

[goodroom]

Saturday Sip: Rum, Ron, Rhum!

The last days of summer are upon us; I am not quite ready to let go and move on. No matter, in a way, the season, like age, is a mentality or a worldview. (Exhibit A: the enduring popularity of the Beach Boys - yes, I, too, am a fan and I even wrote a paper on Brian Wilson as an undergrad - but that is another story). With that in mind, If I can't arrest the passage of time, I can at least slow down to enjoy what's left of it, and nothing says summer like rum, a spirit derived from sugar that has it's roots in ancient Asia but is most widely known by the brands produced primarily in the Caribbean. Rum - few three letter words have the power to evoke so many pleasantly diverse images and associations - of the beach, intense, equatorial sunlight, fun and light hearted celebration, any and all things tropical. It's allure over the years has a lot to do with rum's ability to hint at far away places, a carefree if not morally lax or downright criminal approach to life (think drunnken sailors and pirates.) Given it's nautical, criminal, swashbutckling connotation, and recent resurgence as a mainstay in tiki culture, rum has, for better or worse, remained popular and widely consumed over the years, albeit in an increasingly monolithic market (I have one word for you: Bacardi). As with any spirit, there are several distinct styles and approaches to production, owing in large part to the various places and cultures in which rum is made: while most are derived from either cane juice or molasses, similarities end there. Some are distilled in small pots, and exhibit gig, bold, and funky flavors that came to be collectively called 'hogo'. Rhum Agricole, from French speaking islands, most notably Martinique, are made from cane sugar wine, and like brandy or cognac, offer a silky and velvety texture that invites slow sipping and discourage the addition of anything beyond ice and bitters. Still other rum are spiced for the addition of body and flavor. With that said, forget about mass produced, characterless rums that almost beg to be mixed with artificial and cloying sweetners (Malibu, the one substance I have vowed never to consume, comes readily to mind as a chief example), or the idea that the only way to enjoy rum is to pair it with fruit juices and lime. While the Daquiri, Mojito and Bacardi Cocktail are all lovely drinks, they are not necessarily appealing at all times to all people, and they only represent a small part of what is possible with rum. If you are curious to explore the range of flavors and styles both classic as well as new in rum, I recommend trying Angosotura Riserva, Caña Brava, Rhum J.M., Owney's, Smith and Cross, and Wray and Nephew - they are all bold and distinctive, and if you can try some of these side by side you will more easily see how try differ. This is by no means and exhaustive list of what I consider the best, but rather bottles that balance quality with affordability and accessibility. If you are not inclined to buy several bottles of rum or are unable to find the ones I mention here at your local liquor store, try visiting a bar with a focus on higher end spiris (and a friendly bartender) to try out a few rum straight or mixed in a simple drink to discover which ones appeal to you. Following are a couple of my favorite rum drinks from this summer: RUM DAISY 2 oz Caña Brava Panama Ron 3/4 oz Clement Creole Shrub 1/2 oz lime 1/2 oz Luxardo marashchino Combine all in a shaker with ice. shake and strain over large rocks onto a highball, garish with cherries, mint, and a lemon twist, and serve. CREOLE RASPBERRY SHRUB 2 oz Rhum BBarbancourt 7 year 3/4 oz Creme de Cassis 3/4 oz lime 1/4 oz Creme de Menthe Fresh raspberries In a shakers, muddle raspberries and Creme de Menthe. Add remaining ingredients and ice. Shake and strain into a rocks glass over large rocks, garnish with raspberries, and serve. BITTEREST PILL adapted from a recipe by Richard Swan 2 oz Gosling's Bermuda Rum 3/4 oz Fernet Branca 3/4 oz demerara syrup 3 lime wedges METHOD In a shaker, muddle lime and syrup, add remaining ingress and ice, shake and strain into a highball over lump ice. Add 2 dashes of Angostura bitter, garnish with a grapefruit strip, and serve. TI PUNCH 2 oz Rhum J.M. Lime wedges 1/2 oz simple syrup METHOD Muddle 2 -3 wedges with simple syrup. Add rhum, 2 -3 pieces of lump ice, and stir until chilled. Garish with a fresh lime wedge if desired and top with additional rhum to taste. I hope you enjoy these and feel inspired to create rum drinks of your own - I would love to hear about your ideas, discoveries, and recipes. Until then, enjoy! best, Shannon