Recently, a document from Oliver & Oliver got into my hands. It contains some interesting company information and I am looking forward to share this knowledge with you. Thanks to Orlando, Maria and Kierstin for translation and correction help.
I first tried Maui Dark Rum at the UK RumFest 2008 at a tasting seminar by Paul Artrip and as I recall it had a plethora of rich aromas and flavours that I immediately wanted to experience again. I even managed to grab a bottle of the stuff for later tasting, cheers Paul!
This particular bottle spent a lot of time on the shelf before I decided to crack it open for this review.
Everything started when i discovered the Vizcaya rum about a month ago. I contacted the company right away and asked if there is a possibility of visiting their rum facility. Nancy de Blanck, the sales and export manager of the company without any hesitation agreed to my proposal. 10 emails, 2 phone calls and two weeks later I was there...
I decided to go there with Ramon the bartender from Hilton bar "Sol y sombra" who has a good knowledge about spirits, Kierstin our official DRA group photographer (good job) and Maria the beginning rum enthusiast.
All Maui Rums, as explained in the previous Maui rum review, begin with the same fermented molasses base distilled into high proof spirit, used in all Haleakala Distillers rum products and aged in Jim Beam barrels for less than a year with the exception of the Maui Gold Reserve rum.
Exactly how long each individual rum spends in the barrel is not revealed, nor are any other techniques that might have been used to create a slightly different kind of rum.
Maui, the second largest island in Hawaii measuring 1883.5 square kilometres, has a variety of landscapes ranging from the arid volcanic terrain to lush jungles and has equally diverse climatic conditions.
Maui also happens to be the largest sugarcane producer in Hawaii, and of course we all know what that means – RUM!
Experts believe they have uncovered a secret drinker on Sir Ernest Shackleton's polar expedition after opening a crate of whisky buried under Antarctic ice for 100 years. The whisky, bottled for the renowned British explorer's 1907 expedition, was excavated from beneath his Antarctic hut earlier this year and taken to Canterbury Museum in Christchurch, New Zealand.
31st July 2010 will see the launch of a limited edition piece of Royal Naval history, the very last remaining stocks of Royal Naval rum from 1970.
On July 31st 1970 a 300 year old Royal Naval tradition ended at precisely 6 bells in the forenoon watch, when the last rum ration was issued aboard ships of the British Royal Navy, a day to be forever known as Black Tot Day.
To celebrate 40 years since the last rum ration was issued to the British Royal Navy, the very same rum that has been stored away since 1970, is being re-launched under the name Black Tot - Last Consignment.
Brugal is the world's third largest producer of rum, ranking behind only Bacardi and Captain Morgan. In the Dominican Republic, if you're drinking rum, you're probably drinking rum from Brugal.
The Brugal family inadvertently started the movement for entrepreneurship in the Dominican Republic when Andrés Brugal Montaner settled in Puerto Plata on the northern coast of the island and started a small rum distillery in 1888. Today tourists travelling to Puerto Plata can tour the Brugal facilities there, where the family still ages, blends, and bottles their rum.