Episode 023

Show Notes

We covered a lot of really interesting factoids about rum during this interview, so we’ll leave a few of the highlights here for you to revisit if ever you need to.

Definition of Rum

Rum is any spirit distilled using a bi-product of the sugar cane plant, which can be raw cane juice, sugar, or molasses. You can use any type of still, and you can even add outside flavoring if you’d like. The other rule is that it has to be 40% ABV or greater, so it HAS to pack a punch.

There are two basic takes on rum: the British version and the French Version. British colonies in the West Indies (like Jamaica) used primarily sugar and molasses, and they are notorious for having a signature “funky” taste.

French rum is known as “Rhum Agricole,” and is distilled using sugar cane juice. This style is famous for its savory smell, but luscious, grassy flavor.

Dunder

Dun…Dun…Dunnnnnnnder. What the heck is this stuff? Well, if you’ve ever encounterd the solera method of aging, where old spirits are blended with younger spirits, the incorporation of dunder into a rum is kind of similar, but it happens at the mash level, before the spirit is distilled.

Dunder is basically a master sauce comprised of small portions of old mash boils that all get mixed together in a “dunder pit.” Then, when the distiller is ready to make the next batch, a small portion of that dunder is added to the new mash to help impart flavor characteristics.

According to Ben, the reason why this dunder doesn’t go rancid is because of how acidic molasses tends to be before distillation.

Rum Cocktails

Classic Daiquiri

• 2 oz Rum
• 1 oz Lime Juice
• 1/2 oz Simple Syrup

Shake all these ingredients over ice, and then strain into a coupe glass and enjoy.

Rum Negroni

• 1 oz Rum
• 1 oz Campari
• 1 oz Sweet Vermouth

Stir these ingredients over ice, then strain into a coupe glass and garnish with an orange twist.

The Stopping by Woods

• 2 oz Dark Rum
• 1 sugar cube
• Embitterment Aromatic Bitters
• Fresh Rosemary Sprig

Muddle the sugar, bitters, and rosemary in the bottom of a mixing glass with a splash of water. Then add ice and rum, stir until chilled, and strain

Favorite Cocktail

Jaime: The Negroni.

Favorite Spirit

Ben: Maryland Rye Whiskey

Jaime: Mezcal

Cocktail with Anyone, Past or Present

Jaime: Myself in the future.

Ben: Arctic explorer Ernest Shackleton

Influential Books

And a Bottle of Rum – by Wayne Curtis

Advice to New Home Bartenders

Jaime:

Don’t let the idea of a cocktail recipe get in the way of a drink being a culinary experience. Don’t think within the confines of what’s normally in a glass. Think about flavors that you like, and then use those to inspire your cocktail experiments.

Also, not all rum drinks should be sweet.