December 2020 "Got Rum?" Team Interview

Putting together a monthly magazine is not an easy task.  Thankfully for us, we have the world’s best contributing writers, who tirelessly produce content for us, month after month.  It is easy, however, for readers to lose track of the people behind the stories, so each December we reserve space for all contributors to share a bit of information about themselves, their achievements, goals and observations.

Here is a quick update from Luis and me:

• Rum Central continues to grow, increasing the number of aged bulk rum offerings and specialty casks available for finishes.
• 2020 had a rough start and we, like the rest of the industry, were thrown into a world of unknowns, having to quickly learn the ins-and-outs of sanitizing gels and their commercialization.
• The Rum University remains committed to make an impact on the distillation front.  It continues to collaborate with Moonshine University, taking part of the 6-Day Distillers Course and also conducting the annual 5-Day Rum Course (next course is in May 2021).
• In 2021 “Got Rum?” will celebrate 20 years of circulation!  We are extremely lucky to have attracted and kept the most amazing team of contributors in the world.  They all make the magazine possible and for that we’ll be eternally grateful.
• Most of our consulting and bulk rum clients are still in business, which is great for the industry.

A large number of bartenders and service industry people are still unemployed.  Please think of ways you can reach out and help those in need.  

And last, but not least, please read pages 30-35 for an overview of the four winners in this year’s 3rd Annual Rum And The Environment Awards.

I wish all a very happy holiday season!

Margaret

Q: How did the Covid-19 pandemic affect you this year? 

Unfortunately, the restaurant I worked for since 2002 was shut down in March, along with all of the others in Ohio.   Many restaurants reopened in May but mine did not.  I spent 7 months doing virtual cocktail classes, rock climbing and doing my best to stay safe.  

Q: The service industry has been hit very hard by the pandemic.  What can our readers do to help those in need? 

It has indeed and my best suggestion is to support the restaurants you love!  If you do not feel comfortable eating indoors, you can still get take out which helps them out a lot.   Most restaurants these days are doing take out cocktails as well (in states that are allowing it) so you can order your favorite drinks too.  

Q: Rock climbing is a challenging sport but is also a metaphor for overcoming obstacles in our lives.  Could you describe the feeling, for those who’ve never tried it before? 

It is physically and mentally challenging and now that I have been doing it on a serious level I can’t imagine my life without it!  There is a huge sense of community as well and a real level of trust between climbing partners.   If you aren’t afraid of heights, and love to be active and outside, I highly encourage you to try it.   

Q: Which of your articles did you enjoy the most and why? 

One of my favorites was the “Bartending 101” article I did in March.   I was newly unemployed and had friends and regulars texting me with questions on how they could make the favorites that I had been making for them behind the bar.  It was a fun article to help people who were quarantined in their homes at the time.   I also loved the on going monthly astrology column I had the pleasure of writing, pairing rum cocktails with each of the astrological signs.  

Q: What are some of the things you are looking forward to in 2021? 

Well like most people I am praying for life to get back to “normal”.  I miss traveling, and because my entire family is out west, I have been unable to visit anyone.   I also look forward to continuing to write about rum, and rum cocktails, and learning all I can about the category.  

Q: Do you have any special message you would like to share with your fans? 

I have good news, after 7 months of unemployment, I have just started an incredible job as the Brand Educator for Diageo Brands in Columbus.  You all know I love to teach (and learn) so this job is ideal for me.   I am thrilled to work for such an amazing company and am excited for the future.   

Cris

Q: How did the Covid-19 pandemic affect you this year?

It taught me the lesson that nothing is guaranteed. When given the opportunity do not take for granted how soon you might see people.  All we really have is the moment we are in and do not take that for granted.  When I shared time with friends in the industry in February it was with the expectation of seeing them at least a few more times this year. Due to Covid-19 that did not happen and I have missed them greatly.

Q: We know you’ve enjoyed traveling to and participating in rum festivals, but this has not been an option this year.  Have virtual events/conferences made up for the lack of interaction?

Tales of the Cocktail certainly did, I got so much out of that conference.  Whiskey Exchanges Black Tot day marathon was another excellent online experience.  Other events I have participated in have been hit and miss.  It is nice to see people I respect in the industry discuss their work even if it is in a virtual meeting.

Q: There is a trend to use more diverse casks for finishing rums (Cognac, Port, Sherry, Wine, etc.).  Do you think real rum needs these added flavors in order to be enjoyed, or are they simply fashionable/seasonal additives designed to satisfy consumers’ unrealistic expectations?

I think it is safe to say that rum consumers love diversity and choices.  I do not believe rum needs cask finishes, but they have been proven to be profitable niche for the rum brands and done correctly can create an elevated tasting experience.  Unfortunately done badly they can create a combative train wreck of an experience that can damage a brands reputation.  Sometimes the difference lies with rum that is finished in dry casks where the flavor is pulled naturally from the wood, and those that have remnants of the previous spirits in them, side by side you really can tell the difference and it comes down to consumer preference  at the end of the day.

Q: Which international destination do you want to visit first, when travel restrictions are fully lifted?

I will head to the Caribbean and have a wish list of islands to visit as much to see friends as to visit distilleries.  Going to the United Kingdom is also high on my list.  However I will not travel out of the country until I am vaccinated.

Q: Is there anything else you’d like to share with our readers?

I want to say thank you to everyone who takes the time to read my reviews and other writing.  Even with COVID going on it has been great to connect with the community and I love it when readers reach out with questions or want to discuss something going on in the industry.  Let us all hope the New Year brings better experiences and new opportunities for all of us.  Cheers to your continued good health.

Paul

Q: How did the Covid-19 pandemic affect you this year?

Well, this year caught me by surprise, as it happened to everyone else.  We are still learning how to adapt ourselves, fortunately none of my relatives have been affected and I hope none are in the future.  Economically, the impact has been very big, I haven’t received any financial help from the government, so I’ve had to rely on my savings and I’ve reduced my monthly expenses.  It is easy to cut back on many things, as long as there is enough rum!

Q: How is business at your bar, Red Frog?

The virus affected us all and some sectors where hit harder than others.   My business is one of those most affected.  Keep in mind that we were hit pretty hard last year with curfews and protests, which pushed many businesses to the brink of bankruptcy.  As soon as the social unrest stopped, we were then hit with the pandemic.  Having the bar closed meant constant visits, to make sure no one would try to break in, as well as, to try to sell some of the liquid inventory to friends, at our cost, just to recover some of our expenses.  My business partner and I also had to get a loan from the bank, to avoid bankruptcy and to keep some of our staff members.  There is a lot of uncertainty when you have to request a loan and you don’t know when or how long the government will allow you to open your business.

As of today, the bar has been open for 5 weeks, abiding by the maximum occupancy limits and all the health requirements.

Analyzing the reopening, we had to make a lot of changes.  One of them is offering a digital menu, which is very practical and convenient.  What I mean is that our digital menu is constantly updated to reflect only what we have in stock, such that if I break a bottle, I simply remove it from the menu and clients only see what is really at hand.  I think this approach is here to stay.

We’ve also corrected many prices; we’ve adapted our operations to new schedules and have eliminated marketing practices that don’t apply to our current environment.  Overall, the changes have been good.

Q: During the pandemic, people have consumed more alcoholic drinks at home than before.  Do you know if consumption of cigars has also increased or did it decrease?

True, alcohol consumption at home increased, I think it simply shifted from the on-premise channel.  Sales from liquor stores and grocery stores skyrocketed, which would normally be seen as a bad sign, but alcohol and tobacco consumption cannot stop.  I did notice on social networks that cigar smokers continued doing pairings during the pandemic, I would even suggest there was an increase of such activity.  Personally, while at home, I would increase consumption of both whenever I had company.

Q: Every month you share a great cigar pairing with our readers.  Do you have a favorite from 2020?

I have to say it was the Erythromycin pairing (“Got Rum?” June 2020), the idea of adapting a contemporary, well-liked whiskey cocktail, giving it a rum twist, was great.  It is a recipe that many of our bartender readers can personalize according to their preferences.  I thought it was an innovative cocktail with the whiskey touch characteristic from the Penicillin. 

Q: Rums are always experimenting with aging/finishing in different types of barrels (Sherry, Port, Cognac, etc.)  Are cigar brands doing the same?  

Years ago, some brands started conducting experiments, aging tobacco leaves in barrels previously used for aging spirits.  Some of the cigars I smoked that were made with those leaves had a more intense note than should have been present.  While it is true that tobacco leaves are hygroscopic (meaning that they can absorb nearby aromas), some of the brands went beyond natural limits.  I understand this is for commercial reasons and that they have their audience.

Q: Is there anything else you’d like to share with your fans?

I sincerely wish everyone is safe.  It’s been many difficult months, possibly a year for some, and there are things we cannot control.  I honestly hope all our readers and their families are healthy.  Our families are our most valued assets.  I hope the losses and troubles being experienced by all are not enough to keep us from enjoying a good rum.  When all these problems are in the past, get together with your friends, smoke a long-lasting cigar and pull out a bottle of rum, there will be many stories to share.

Philip

Q: How did the Covid-19 pandemic affect you this year?

Regarding my private life, I am among the lucky ones that have not been affected very much. There has been no contagion among my family and close friends. Moreover, I usually like to spend most of my time at home, reading and writing, and I have my family with me; so my everyday life did not change very much. Regarding my rum-related life, on the contrary, it has been a disaster. I have planned many trips abroad to attend rum festivals,  visit distilleries, meet rum friends and do research in some libraries. And of course all of this has been impossible. 

Q: You just finished your articles on Navy Grog.  Did you uncover any surprises while researching for this series? 

The most important result of my research is that a true Navy Grog never existed. There existed many different types of Grog that the British Navy distributed to its sailors, made with different rums, different ratio of rum to water and also different ABV. Frankly, it has not been a genuine surprise for me because I already had some doubts about this issue, but now I am sure.

Q: What will you write about next?

First of all, I ‘d like to write some articles on my favorite topic: the origin of rum. Not a new, groundbreaking research, but simply to put in order the results of the studies I have carried out in almost ten years of doing research on the history of rum. Then I’ll begin to publish a series of articles about my new field of interest: Cuban rum.

Q: The internet is full of incomplete and misleading information.  Unfortunately, many young (and old) people are happy to accept what they find on-line as truth.  As an academic, you understand the value of research and validation.  What advice do you have for your readers, when they stumble upon new information?

The Internet is wonderful, it is a potent tool available to (almost) everyone. I live in a small town in Italy, very far from the large libraries where the sources I need can be found; I would not have been able to work on the history of rum without the Internet.  But, as with every tool, it must be handled with care. We must not settle for the first result of an internet search, but we must compare more results and always validate the sources. Moreover, we must remember that bare information is never true knowledge: we have to put the piece of information in its context, thinking it over by ourselves. 

Q: Is there anything else you’d like to share with our readers?

My grandfathers in their life experienced WWI, the Spanish Flu and WWII!  We can deal with the Covid-19 pandemic for a couple of years. When it ends, we could return to live as usual, to travel and to meet each other everywhere in the world. I really miss the Rum Family. But meanwhile, please, let’s respect the safety rules, stay safe and enjoy some good rum at home.

Marco

Q: How did the Covid-19 pandemic affect you this year?

I feel very fortunate. Unlike so many people, I did not lose my job, or my house, or my health or a loved one. Covid robbed millions of people of birthday celebrations, sports, vacations, graduations, weddings and even proper funerals. We were able to get food, and even cocktails to go, but missed the fun of a good dinner with friends. When things opened up in Colorado, we could dine in at restaurants, but only in small groups, six feet apart.

We could meet friends for a drink, but could not sit at the bar and talk to our favorite bartender. In 2020, I turned 70 and retired, both without the big parties I had planned. We could not see the grand kids for ten months, so we sold our house in Colorado and moved to Arizona to be closer. We pray that 2021 will be a better year and everyone will be smart and safe and the Covid beast will disappear.

Q: What are some of the most noteworthy rum stories (news) you reported to our readers during this year and what made them so relevant to you?

I think the terrible effects that Covid had on our brothers and sisters in the service industry and our friends in the spirits world is the top story. Thousands of people lost their jobs during the shutdown. Many of our favorite bars and restaurants closed, then tried to stay open and then finally closed forever. They will be missed. Many distilleries started making hand sanitizer to help stop the spread of the virus.

Another big story of the year was the possible name change for Maison Ferrand’s Plantation rum line. Founder Alexandre Gabriel originally named the brand ‘Plantation’ due to its meaning – a large farm, since Gabriel grew up on a farm.

However, the conversations around racism following the death of George Floyd, a black man who died in Minneapolis in the US while being arrested by police, has led to an “evolution” of the brand’s name, which has links to slavery.

2020 also brought the new Renegade Rum Distillery, located on the north eastern side of the Windward Island of Grenada, into operation. This has been a ten year project for Mark Reynier, the former managing director of Islay’s Bruichladdich distillery, and the developer of the Waterford Distillery in Ireland. Reynier has always been fascinated with local terroir and started this project by creating a sugar cane plantation in Grenada to provide fresh cane juice for the distillery. Then his team designed and built an energy efficient/environmentally friendly distillery to ferment and distill the juice. 

Q: You are always on the quest to find new rum books.  Are there any hard-to-find books you are struggling to get?  Which has been your favorite this year and why?

This November was a tough time for the book collection. The move from Colorado to Arizona involved considerable downsizing, as the new office/library is considerably smaller. Even after many ‘gifts’ to friends, ebay sales and donations to Goodwill, there are still over twenty boxes of books in the garage that need sorting. Although not all rum books, they do include other subjects like distillation, brewing and photography.

Q: Have you had a chance to check out the craft brewing and distilling scene near your new home?

I am anxious to visit the Desert Diamond Distillery in Kingman and the Elgin Distillery, appropriately in tiny Elgin, Arizona. Both are three hours away, in opposite directions, so they will make great day trips. Desert Diamond rums have won awards at the International Wine and Spirits Competition. Elgin Distillery’s Ron Regalo de Vida won Best of Class for Extra Aged Rum as well as the coveted Best in Show at the World Spirits Competition in San Francisco. 

Q: Did you brew any new beers this year or are you working on any rum blends?

I have been trying to create the perfect ‘Mai Tai’ blend, but have not hit the mark yet. Since I don’t have a bottle of Wray & Nephew 17-year old in my basement, I have been trying to find the perfect blend of funky Jamaican rums and grassy Martinique rums. Hopefully, retirement will provide more time for experimentation.

Mike

Q: How did the Covid-19 pandemic affect you this year?

This year has been a year like no other. By day I work for New England Biolabs, a manufacturer of life science reagents that are available for research. What feels like 24/7 support this year we have been supplying and supporting customers globally who are working diligently to develop better diagnostic tools and vaccines for the SARS-CoV-2 virus. This work has allowed us to partner and support additional customers that are developing diagnostic tools for lab-based and point-of-care. The demand for time and effort has been so demanding I was unable to find time to write a featured article in the April 2020 issue of Got Rum? Magazine which I was deeply disappointed I did not have time to do.

Q: Do you think enough young people are interested in science and are ready to face future challenges, such as we are facing now?

The Covid-19 pandemic has not only highlighted the importance and power of science in our world today, but also served as a global call for more scientists and global citizenship. The pandemic has bold printed and underlined that all communities are linked to one another, no matter what the geography, and it is important that we begin training the innovators and thought leaders of tomorrow with a deep focus on science. With more focus on STEM education and global citizenship I feel we can make the greatest impact on innovation and shared futures.

Q: Last year you shared news about your new rum brand, could you bring our readers up to speed?

This past year I was blessed to be part of a wonderful team in Austin, Texas that launched ROCK SOUND Rum based on my mission to understand the science behind rum and what makes the cocktails we know and love taste so great.  ROCK SOUND, which was equally inspired by adventure as it was by phenomenal rum cocktails, sold out 40 cases in 4 independent stores this past year, and we are currently preparing for a larger case run in 2021. Stay tuned!

Q: You always do quite a bit of research as part of writing your articles.  Which of your articles have you enjoyed researching the most?

This may sound cliché, but I thoroughly enjoy researching and writing generally about rum cocktails. Every time I put pen to paper, read articles online, dive into chemistry and flavoring, or hunt for long lost recipes or origin information I feel I satisfy this passionate thirst to keep learning. It is quite addicting I must admit!

Q: Do you have any special message you would like to share with your readers?  Is there anything that they can look forward to in 2020?

I really look forward to continuing to balance understanding iconic cocktails and new modern craft cocktails that are emerging. I love observing and researching how modern craft mixologists are pushing the envelope and I absolutely love paying homage to the classic and iconic cocktails that have brought us to where we are today.

Joel

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