Dogfish Distilling Expands

Great news from our friends at Dogfish Head. After 10 years, their distillery is set for a big expansion.

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imageA number of years ago we had a chance to tour the distillery at Dogfish Head’s brewpub in Delware (read about it here.) At the time it was not much more that a tiny still set up in an old broom closet. They cranked out some pretty nice spirits from that little still though, including their popular Honey Rum.  We’re thrilled to hear about their plans for a BIG expansion project in the works.

Here’s the news direct from Dogfish.

Back in 2002, in a rural Delaware scrapyard, Dogfish Head founder Sam Calagione picked up a little stainless steel feed bin that he had big plans for.

Sam worked with engineers and welders to reshape the tank in the form of a pot still – lovingly named ‘Frankenstill’ – and Dogfish Head’s days of hand-distilling gin, rum and vodka began.

For a dozen years, Dogfish’s little “distillery that could,” perched on the second floor of our Rehoboth Beach brewpub, has been putting out an extremely limited selection of rum, vodka and gin. Most has been sold right out of the pub and at select retailers in Delaware. But now, after an expansion at our nearby Milton brewery, we will have the space to kick our distilling up a notch (or three).

“Dogfish Head’s distilling roots run deep,” says Sam. “We’ve been putting our off-centered thumbprint on the distilling world for over a decade, and I’m excited that we’re now able to take this project to the next level by broadening production and distribution.”

imageWith a twin 500-gallon copper pot still and a 26-foot column still from Louisville’s Vendome Copper & Brass Works, spirits like Brown Honey Rum (made with Delaware honey), Dogfish Head Jin (the O.G. hop-infused spirit) and some off-centered new recipes will finally make it beyond Delaware’s borders.

Dogfish rum, gin and vodka will begin rolling out in spring 2015 throughout Delaware, New York City and additional mid-Atlantic markets.
The new distillery will be led by award-winning Head Distiller Graham Hamblett. Graham, a horticulturalist with nearly two decades of experience running an artisanal winery and distillery, joined Dogfish in January.

“I am ecstatic to be part of the new chapter in the book of Dogfish Head’s spirits,” says Graham. “It is an honor and thrill to embrace the off-centeredness that Dogfish is so well-recognized for, and I’m eager to get this program up and running.”

But don’t fret for Frankenstill. Just as we use our Rehoboth pub’s pilot brewhouse to test beer recipes, we’ll continue to keep Frankenstill busy testing new spirits and distilling one-offs for our pub-goers.

Richland Rum Expands

Georgia’s own Richland Rum is set to expand distribution of their award winning products across the southeast.

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imageThe Richland Distilling Company recently appointed TAG USA to support the introduction of Richland Rum in key markets in the Southeastern US. TAG initially launched Richland Rum in Florida and South Carolina. The agreement anticipates that TAG will lead Richland Rum’s further expansion along the Eastern Sea border and into large markets such as Texas.

Richland Rum is hand-made in Richland, GA, using estate-sourced natural sugar cane syrup – not molasses – and water from the Georgia Aquifer as the only ingredients. Sourcing and processing of sugar cane syrup, slow fermentation, copper pot distilling in single day batches, aging in virgin American oak barrels and ultimately bottling are all handled in-house, creating a Single Estate Rum. In addition, the Rum is all natural, not blended or mass produced and does not contain preservatives, spices, taste enhancers, color agents or additives of any kind.

“Rum thrived in America long before Bourbon did. Good quality, aged Rum made from syrup is complex, delicious and worth to be sipped slowly. Actually, in the early days Bourbons tried to emulate good Rums!” said Erik Vonk, the Richland Distilling Company’s founder and proprietor.

“We are thrilled to see a rum renaissance and to be among a very few Distilleries in America dedicated to handcrafting domestic, authentic Rum, savored by Whisky & Bourbon fans and aficionados of aged spirits” Vonk continued.

Matt Keith, TAG’s National Brands Manager, added: “Richland Rum is a great addition to our spirits portfolio; its premium, award-winning quality meets the increasing demand for high-end, handcrafted products by sophisticated consumers. We are delighted to bring such an exquisite product to key markets.”

Recent accolades for Richland Rum include: Gold Medal-2014 International SIP Awards; Gold Medal-2014 International Crafts Awards; 94 points by Tasting Panel; Flavor of Georgia–2014 Winner.

Privateer Expands

Following a year of accolades, Privateer Rum expands into New York, California and Colorado.  Read on…

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Two years after its successful launch in Massachusetts and Rhode Island, Privateer Rum has announced its expansion into three new major markets: New York, California and Colorado. The brand’s presence at this year’s Manhattan Cocktail Classic (May 17th-20th) served as the venue for the official Privateer launch in New York.

“This event is the perfect forum to launch our rums in Manhattan,” says Vice President and Co-Founder, Nelse Clark. “It is filled with knowledgeable and enthusiastic Spirits industry professionals.”

The company currently has two award-winning rums: Privateer Silver Reserve and Privateer True American Amber. Wine Enthusiast Magazine named the Silver Reserve a “Top 50 Spirits of the Year 2012” and the highly regarded F. Paul Pacault, editor and publisher of the Spirit Journal, rated both spirits with four stars. The renowned regard for Privateer’s rums has led to a growing demand for the products nationwide.

“Our expanded distribution marks the transition from local distillery to emerging brand and can be directly attributed to the team’s relentless focus on quality and adherence to highest distilling standards and practices,” said Andrew Cabot, president and founder of Privateer.

Maggie Campbell, Privateer’s head distiller explains, “The rum category is filled with examples that have been adulterated and/or rushed. Our goal is to create great American rums by applying fine spirits techniques, and to no longer dismiss the rum category from excellence. We ferment, distill, barrel and bottle every drop ourselves, and go to great lengths to honor both our spirit and customers. ”

For more information about Privateer, visit http://www.privateerrum.com.

Dogfish Head Spirits

Dogfish Head has been brewing high-quality beers for years, but now their small batch spirits are gaining notoriety.

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Rumming @ Rehoboth Beach

Tucked into a busy commercial strip on Rehoboth Avenue in Rehoboth Beach, Deleware sits the Dogfish Head Brewpub.  At first look this seems to be the traditional, if not stereotypical brewpub.  Upon entry, loud classic rock ‘n’ roll blasts from the stereo, waitresses speedily carry orders of pub food to hungry customers as sunburned tourists and frat-guys swill beers at the bar.  But upstairs, in a tiny corner space, is the epicenter of Dogfish Head Spirits.

It’s true that you don’t need a massive amount of square footage to create quality booze and the Dogfish distillery is proof of that.  Their system is squeezed into an area that was surely once little more than a storage room.

When I arrived, a staff member was busy checking pressure gauges, dials and temperatures.  She had a look of intense focus which I didn’t dare interrupt, so I just observed and enjoyed the process.  When she was through, I asked her about the setup and what they produce.  At the moment, they distill gin, vodka and three varieties of rum.  The room smelled of molasses and I presumed that a batch of rum was bubbling away.  I was right.

She brought out samples of their line; Brown Honey, White Light and Wit Spiced.  The white and spiced were both quite nice and fine for mixing cocktails, but the Brown Honey stood out.  It is their top selling rum and for good reason.  It is sweet and very approachable.

Dogfish Head Brown Honey Rum is twice distilled and aged in American Oak casks for a short time before bottling.  The addition of honey is evident and helps mellow out the taste.  The seasoned rum snob may turn up their nose at a spirit this sweet and this young, but I think it’s a great effort and one that will introduce rum to a whole new audience.

Dogfish Head has long been known for their non-traditional beers.  With continued tinkering and mastery of their gear, they will soon be known for their “outside the box” spirits as well.  Check ‘em out!

Dogfish Head Brewhouse
320 Rehoboth Ave.
Rehoboth Beach, DE 19971
www.dogfish.com

 

Prichard’s Expansion

Breaking news from Tennessee! Prichard’s Distillery plans a big expansion to the Nashville area.

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Nashville’s Fontanel Mansion has enthusiastically announced their new partnership with Prichard’s Distillery, makers of fine spirits including award winning whiskeys and rum.  Prichard’s second Tennessee distillery will open on the 136 acre Fontanel property in the spring of next year.

Five generations ago in 1822, Grandaddy Benjamin Prichard of Davidson County, TN left his still, tubs, utensils and techniques of the craft to his son Enoch. Suffice it to say that long before they became a “legal” distiller, the Prichard family was known to make the best whiskey in the area. 15 years ago, descendent Phil Prichard opened Prichard’s Distillery in Kelso, TN, restoring a lost art form and producing some of the finest tasting rums and Tennessee whiskey in America.

“The unique character of Prichard’s spirits can be directly attributed to its production in small batches using classic copper pot still techniques and rigid quality control standards”, stated Prichard. “By comparison, today’s modern distilleries use continuous run, column stills, spewing out millions of gallons of whiskey almost daily, removing flavor and invading the American palate. These whiskies bear little similarity to the hand crafted pot distilled whiskies of ages past.”

“I fully understood upon sampling Prichard’s fine line of distilled spirits why they have received so many awards, published reviews and even accolades from their competitors,” stated Marc Oswald, co-owner of Fontanel. “We have long wanted to partner with a craft distillery here at Fontanel, and until meeting the Prichard team, just could not find partners who would fit in with our historical area. We are beyond delighted with what the future holds for our two companies and the co-promotional opportunities the partnership represents.”

The Fontanel Mansion is a 27,000 square foot log home formerly owned by Country Music Hall of Fame member Barbara Mandrell, and is Nashville’s only country music mansion tour, giving visitors a sneak peek into the lives of country music greats.

Prichard’s Distillery, noted for its awarding winning handcrafted products since 1997, currently has distribution in 48 states and 8 European countries. The expansion promises to be economically beneficial to the company, for the Fontanel Mansion and to the Nashville area.

Made in NYC

Bridget Firtle brings small batch rum back to New York from her Brooklyn-based distillery, The Noble Experiment NYC.

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With a cool new space in East Williamsburg, Brooklyn, a shiny Kothe still from Germany and a passion for high quality spirits, New York native Bridget Firtle, opens the doors to her new distillery, The Noble Experiment.

The first item on her agenda is to make and sell a high quality white rum called Owney’s NYC Rum, named after Owen Madden, a Prohibition-era rum runner from Hell’s Kitchen.

With New York leading the way in the global resurgence of craft cocktail culture, we’re sure that The Noble Experiment is going to do quite well.  We can’t wait to pay them a visit next summer.  Here’s more…

Love for Montanya Distillers

Montanya Rum Distillers of Crested Butte, Colorado was named “Best Après Adventure Bar” in Outside Magazine’s 2012 Global Travel Awards. 

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Montanya Distillers of Crested Butte, CO has been selected by Outside Magazine as a recipient of its first-ever Active Travel Awards.  Montanya Distillers was honored as Best Après Adventure Bar. The full list of award winners will be published in the April issue of Outside Magazine, now available on newsstands and online at OutsideOnline.com.

To select this year’s awards, Outside tapped their global network of correspondents to showcase a definitive roundup of the best new adventures, exotic retreats, beaches, local food, on-time airlines, gorgeous islands, and more. The awards reflect more than just a collection of unforgettable trips—it’s a road map to life-changing experiences. The issue also highlights a list of the best online travel tools as well a roundup of Outside’s all-time favorite destinations.

 “Montanya Distillers’ Tasting Room has been a favorite rum cocktail joint in Colorado for three and a half years now.  We were delighted that our new location in Crested Butte, in the historic Powerhouse, caught the attention of such seasoned travelers as the correspondents of Outside Magazine.”  says Karen Hoskin, President of Montanya Distillers.

“Outside Magazine has long been one of the world’s most trusted advisors for active and adventurous travelers,” says Outside editor Christopher Keyes. “This year we’ve bottled up 35 years of collective wisdom to select our first Outside Travel Awards, an annual edit franchise that honors the best trips, hotels, lodges, luggage, islands, and new destinations that will be an invaluable travel resource for years to come.

Montanya Distillers is one of Colorado’s original craft distilleries, founded in Silverton, Colorado in November 2008.  The company relocated its operations to Crested Butte in May 2011 and took over one of the town’s most beloved, historic buildings downtown, along with several bays in the local industrial park.  The 4,000 sq. ft. historic Powerhouse building on Elk Avenue houses the company’s Distillery and a Tasting Room for its award-winning Montanya Oro and Montanya Platino rums.  Bottling, warehousing and shipping takes place at their second Crested Butte location.  

Montanya has become well-known for its distinctive and genre-bending rum cocktails like The Maharaja Martini (Montanya Oro rum, North Indian spices, fresh ginger and lime) and The Basil Paradisi (Basil infused-Platino rum, fresh grapefruit and lime). The company currently distributes its rums in thirty US states including widely in Colorado, and will expand to all fifty states within the next 36 months under a new contract.   

The Original Micro-Distillery

Our research trip to the Virgin Islands continues with a jaunt to Cane Garden Bay, Tortola and a tour of Callwood Distillery, the oldest distillery in the region.  Enjoy.

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Cane Garden Bay is one of those idyllic little bodies of water in the Caribbean.  The lush green hills of Tortola roll steeply from the turquoise waters below and give way to bright blue sky above.  The beach is a perfect crescent and dotted with colorful shacks that sell stiff rum drinks, Caribbean beers and rent beach chairs.  On either end of this stretch are a few decent beach bars and the setting is laid back 365 days a year.

We slowly approach the anchorage at Cane Garden in the Naughty Nymph, the boat that has been our rum research vessel for the last week.  We’re not here for the beach, though it makes a beautiful backdrop.  We’re here to visit Callwood Distillery, the oldest facility of its kind in the region.

The weather is a bit breezy today and our captain, Bahama Bob, waves us off and decides to stay with the Naughty Nymph in these unsettled waters.   We pack our gear and cameras into my bright yellow dry bag and jump in for the quick swim to shore.  We hit the beach and walk parallel to the water’s edge for a hundred yards, duck between a few houses out to the main road through town and take a left at the Callwood sign.  We’re there….. wait, are we? Callwood is an OLD distillery and doesn’t look like much on approach, but is indeed cranking out Arundel Rum the old fashioned way and is a must-visit spot for anyone traveling through the area.

There were once over twenty rum distilleries in the British Virgin Islands, but now there is just one. This property was constructed more than 400 years ago and has been in the Callwood family since the 1800s.  The old stone buildings that house the distillery have seen better days, but the ruin-like motif adds a lot to the feel of this weird little place.  The Callwoods have been distilling rum on this property for more than 200 years and it shows. 

We enter a dark doorway of the main distillery and immediately smell the sweet aroma of rum.  Aging barrels are stacked around the small room and racks of shelves hold several demijohns, blown glass containers that hold unaged rum.  

We meet Curvan, the gentleman who makes the rum, gives distillery tours and runs the tasting bar.  He tells us about their simple and traditional method of making rum.  They use local pressed cane juice that is boiled, settled and naturally fermented without yeast.  The “wash” or “wine” is then distilled in an ancient pot still and barreled for a minimum of four years before it is ready for bottling.  

Curvan pours samples of their line of rums and we immediately become fans of this old place.  Their white unaged rum is surprisingly smooth and I imagine would be great for mixing cocktails, but the 10 year Cane Rum really stands out. He is generous with the samples and we joyfully buy a couple of bottles for the boat ride back to St. Thomas. 

We bid farewell to our new friend and make the quick walk back to the beach at Cane Garden Bay.  The Naughty Nymph crew is anchored out and wave to us as we pack the dry bag and ready for the swim back to the rum research vessel.  It’s only 10:30am, we’ve sampled 5 different rums at an ancient distillery (one of them several times) and the whole day is ahead of us.  We take one last sip of Arundel 10 year and all agree that life in the BVIs is treating us very well.  Cheers!

Stay tuned for more island rum action…

Rumming it up in Tortola

What’s not to like about an old rum distillery just steps from the beach on a beautiful island in the BVIs?  Here’s a look at Callwood Distillery in Cane Garden Bay.

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A Look at Callwood Distillery

Our friends at Travelers in Paradise really have got the life.  They sail the Caribbean, stop off at beautiful beaches, drink and document the whole thing for all of us to enjoy.  Their videos are filled with great info about sailing, island fun and good livin’.  Our favorite is the one they recorded at Callwood Distillery in Cane Garden Bay.

If you’ve ever been to Tortola, it’s likely that you stopped in at Callwood.  This is an old distillery that continues to make rum the old fashioned way.  They grow their own cane, press it manually to extract the juice, ferment it on site in old wooden barrels, distill it in an antique pot still and, of course, drink it at their very own rum shack.  You’ve gotta see this.  Enjoy!

[youtube]http://www.youtube.com/watch?v=ns4UFQaNju8[/youtube]

As you can see, this is an attraction not to be missed.  For more videos and island info check out the Travelers in Paradise page on YouTube…. and don’t forget to LIKE them on Facebook.

Cheers!

Coffee Rum from Deco

Portland, OR seems to be a hot spot for craft cocktails and spirits these days, so it’s no surprise that a local micro distillery is making super-interesting rums.

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We received a bottle of Deco Distillery’s Coffee Rum last week from a friend who hails from Portland, Oregon.  To be completely honest, we’re not necessarily partial to rums of the flavored variety, but this one is definitely worth a try.  Stay tuned for a full review and more about Deco Distilling, but in the meantime here’s the skinny on Coffee Rum.

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Deco Distilling Releases Coffee Rum

Portland’s craft distilling movement strikes again with the launch of Deco Distilling’s Coffee Rum. The strong coffee flavored rum landed on area shelves in May and is already drenching the Northwest in caffeinated splendor. Deco’s master distillers, Lenny Gotter and Bill Adams have created a combination of quality molasses rum, locally roasted coffee and other secret ingredients to form a delectable and delicious spirit that could only come out of Portland.

In a city well known for its craft distilleries and coffee shops, what better way to combine two of the city’s best features than to craft a coffee flavored spirit? The melding between the dark, strong coffee and the smooth, quality rum is bound to delight the senses and provide the right amount of cocktail and caffeine. In fact, Deco Coffee Rum has so much rich, coffee taste and complex flavors that it won the Silver Medal at the 2011 World Spirits Competition recently held in San Francisco. Coffee Rum is the perfect ingredient for a Sunday morning brunch libation or a bold pick-me-up cocktail in the evening.

Long-time friends, Bill Adams and Lenny Gotter formed Deco Distilling in 2008 in Portland, Oregon out of their passion for fine quality spirits, and rum in particular. The pair started from the ground-up, developing the recipes and products that they previewed in Oregon in November of 2009. Their spicy Ginger Flavored Rum has been a big hit among cocktail enthusiasts and mixologists since its launch in 2010. Deco Distilling Products are available in Oregon bars and liquor stores and online in select states.

If you happen to be from Portland or plan to visit, Deco Distilling is now open 12-5pm on Saturdays and Sundays for tastings at 1512 SE 7th at Hawthorne. Deco Distilling is a member of Distillery Row, a group of six craft distilleries located in Portland’s Southeast Industrial District that offer tours and tastings of their unique range of handcrafted spirits.

The Research Continues

Today we’re touring two of the top micro distilleries in the country. Details about Drum Circle and Florida Caribbean Distillers coming soon.

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The Rum Connection crew leaves Key West this morning on a short flight up to Sarasota, Florida.  We’re in for a treat.  Troy Roberts of Drum Circle Distillery has invited us up to take a tour of his facility, the very place that produces the award winning Siesta Key line of rums.  We’re anxious to see Troy’s operation and hear about the future of his brand.

After that, several members of the Rum XP group plan to keep the research going by visiting the Sarasota Trader Vic’s location.  Tiki drinks are in our future.  Then we head out to Longboat Key Marina to wind down with a few drinks under the stars on a friends boat.

Tomorrow we head east about an hour to Lake Alfred, Florida where we’ve been invited to tour another distillery.  Florida Caribbean Distillers are the producers of Black Roberts Spiced and the Ron Carlos line of rums.  This is a big operation with a 10 million proof gallon annual capacity and they also produce a full line of vodka, gin, whiskey and cordials.

We twisted an arm or two and have talked a few RUM XP members into returning to Key West with us on Tuesday for more rum fun.  This is going to be an interesting week.  Stay tuned for details.

85 Lashes Rum Review

The micro-distilled spirits movement is in full swing in the US and new products hit the market every week.  The latest addition to our collection is 85 Lashes Rum.

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Picture 685 Lashes Rum Review
by Mike Streeter

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In a hip St. Louis neighborhood full of coffee shops, old brick homes and cozy corner bars sits The Stable, a brewpub and distillery that’s cranking out great products.

Open for nearly two years, The Stable is housed in a giant old brick building with iron-work framed doorways and beautiful architectural detail throughout.  The outdoor patio is a popular hangout spot during good weather months and gives way to the airy interior bar and restaurant space.  The wooden bar dates back to the days when Anheuser-Busch actually owned bars throughout the neighborhoods of this beer town.  The space is filled with large wooden dining tables, dark wood paneling, original fireplaces, antique chandeliers and character galore.  It’s awesome!

The brewery is housed in a large glass paneled room next to the bar and has an impressive array of gadgetry.  The Stable is known for their Lagers, but believe me, they brew whatever kind of beer suits your taste buds and also keep a nice selection of about 35 guest beers on tap and another 50 in bottles.

The Stable
The Stable
Antique bar
Antique bar
Dining space
Dining space

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The distillery at The Stable (Amalgamated Distilling) sits across the bar room from the brewery in an equally impressive space.  A window gives patrons an opportunity to watch the distilling process.  A 60 gallon copper pot still that was custom made in Arkansas takes up a good portion of the area.  They can turn out 2000 bottles a week with the right crew.  They make gin, peach brandy, grappa, and rum.  All spirits are sold in-house and at quality spirits shops in St. Louis, Kansas City and throughout southern Illinois.  They’re working with a craft-spirits distributor who plans to bring their products to other cities within the year.

Vaughn Pot Still
Vaughn Pot Still
Aging containers
Aging containers
Packaging
Packaging

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Their rum is called 85 Lashes and is made in small batches using half sugar cane juice and half molasses.  It is fermented for up to 21 days then twice distilled and aged for nearly a year using a French Oak spiral infusion technique.  The result is a very nice, mildly-dry gold rum with strong oak and whiskey notes.  It’s 85 proof and is far more complex than we expected for a rum of its age.

85 Lashes is packaged beautifully.  The attention to detail is amazing and results in a very unique looking product.  The 750ml bottle is short and has a shape reminiscent of an antique bell.  It is sealed with a high density cork and then covered in wax.  The label, which was designed by former bartender and artist Angela Merlot, depicts a female pirate figure with a bull whip and barrel of rum.  Really unique presentation.

Hand signed and numbered
Hand signed and numbered
Wax sealed
Wax sealed
Original label art
Original label art

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85 Lashes is medium amber in color and leaves long thin legs when swirled in a snifter. It hosts aromas of caramel, light vanilla, cinnamon, bourbon and has an earthy quality to it.  My first sip is very inviting and the rum is silky on the tongue with a small amount of heat.  It’s a bit on the dry side and has a surprising amount of oak up front followed by hints of allspice, butter and bourbon.  The finish is warm, smooth and notes of whiskey and oak resinate and eventually fade.

Nearly 3000 bottles of 85 Lashes Rum have been sold over the last 6 months and that number is sure to grow significantly in the coming year.  We highly recommend it to both rum and whiskey enthusiasts or anyone who appreciates hand-crafted spirits made without modern tricks and flavors.  As for cocktails, 85 Lashes mixes superbly in an Old Fashioned.

The increase in micro-distilled spirits on the market surely occurred as a natural progression from the microbrew scene and there are some wonderful products out there.  It’s great to see the guys at Amalgamated Distilling doing their work with such a high level of enthusiasm.  These are true artisan distillers and the pride and passion for their product is evident.  Keep up the good work, guys.  See you soon!!

Jake and Jesse Jones
Jake and Jesse Jones - Masters of The Stable universe

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The Stable and Amalgamated Distilling
1821 Cherokee St.
St. Louis, MO 63118
(314) 771-8500
http://www.thestablestl.com

Downslope White Rum Review

Chip Dykstra takes on Downslope White Rum, yet another new high-end small batch spirit from Colorado.  How does it rate?  Read the entire review here.

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DownSlope Distilling White Rum

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Picture 8DownSlope Distilling White Rum 78/100
a review by Chip Dykstra (Aka Arctic Wolf)

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DownSlope Distilling, Inc. of Centennial, Colorado was incorporated in May of 2008 and began production about a year later after they received their Federal Basic Permit to produce distilled spirits.  Their sugar cane vodka and a white rum hit the market in August of 2009.  All of the Downslope products are distilled using a Double Diamond Pot Still created for them by Vaughn Wilson in Arkansas.

The white rum produced at DownSlope is made from dried Maui cane juice rather than molasses.  The cane juice is fermented in 300 gallon tanks and distilled twice in 220 gallon batches. Production from cane juice results in a drier, less sweet rum than would be produced from molasses.  After two runs through the still, the distillate is filtered through an instrument called the Lichtenstein.  This is a device designed by Master Distiller Mitch Abate who is responsible for the entire distillation, filtering, and cellaring process.  DownSlope White Rum is bottled at 40% alcohol by volume.

In the Bottle  4.5/5

DownSlope’s White Rum is presented in a short squat clear bottle.  It is sealed with a nice high density cork which provides that satisfying ‘pop’ when opened.  The labeling is clear and uncluttered and the entire presentation is professional and attractive.

In the Glass 8/10

The rum displays itself as a clear spirit with no haze or hints of colour.  A very light oil is present on the sides of the glass when it is swirled, but legs do not form and run down the sides of the glass.  The aroma is slightly vegetal and medicinal at the same time.  A light caramel rises from the glass with hints of banana.  The impression one receives from the glass is that of a very young spirit fresh from the still, reminiscent of cachaca.

In the Mouth 46.5/60

The cachaca style continues into the mouth as the rum carries light caramel and no apparent oakiness.  I taste banana peel and orange zest.  Sipping it straight is not really preferred.  This is not meant to be a criticism, rather it is a straight forward assessment as very few white rums are meant to be enjoyed neat.

In tasting this rum over several days I discovered that it mixes quite well in most traditional rum drinks.  The rum and coke I tried tasted great at a ratio of 50 % rum to 50% coke, and the mojito I mixed was very enjoyable.  I then, went out on a limb, and mixed a cachaca style drink, the caipirinha.   In this form the rum really excelled.  I should not have been surprised, as the rum is made from cane juice and bottled with little or no aging.  This is similar to Cachaca (a cane juice spirit from Brazil) which is perhaps a closer cousin to the DownSlope white rum than the traditional molasses based rums most of us are more accustomed to.

In the Throat 11/15

When sipped straight, the rum has a pronounced burn in the throat which forces me to sip very slowly.  Banana peel and light caramel slide down my throat in about equal degrees of dominance.  The medicinal quality I noted on the nose seams to reappear in the finish but is not present when mixed in a cocktail.

The Afterburn 8/10

My final score of 78/100 represents a rum which I consider to be a solid mixing rum.  I do not recommend sipping the rum straight, but I think it’s perfect for creating high quality cocktails.  Because the rum is made from cane juice rather than molasses, the flavour is less sweet, more dry, and has very little oakiness.  This means that cocktails made with DownSlope rum will have a slightly different flavour than you may be accustomed to.  However, they are every bit as enjoyable as cocktails made with sweeter white rums.

Suggested Cocktail

The bar drink I am going to recommend is a Caipirinha made with DownSlope White Rum instead of Cachaca.  For those interested, the Caipirinha is the national cocktail of Brazil and is in fact one of the most popular cocktails in the world.  The Downslope White Rum flavor profile lends itself perfectly to this classic drink and is particularly nice on a hot summer day.

Picture 23Downslope Caipirinha

1 1/2 oz Downslope White Rum
Juice of 1/2 lime
2 teaspoons crystal sugar

In an old fashioned glass place the lime cut into four wedges and the sugar.
Muddle (mash the two ingredients together using a muddler or a wooden spoon).
Fill the glass with crushed ice and add the Rum.

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To read more from Chip, check out The Rum Howler Blog.

Ragged Mountain Rum

The growth of the micro-distilled spirits industry has exploded in the US over the last few years and we’ve had the pleasure of sampling a few very nice new rums. So, when we heard about the first rum distilled legally in Massachusetts since the days of prohibition we had to try it. The folks at Berkshire Mountain Distillery were kind enough to send us a bottle of their Ragged Mountain Rum and upon arrival we cracked it open with great anticipation. I’m happy to report that we were not disappointed.

The story of Berkshire Mountain Distillery is an interesting one. In a nut shell, Chris Weld, founder and CEO, has a lengthy background in biochemistry and dreamt of distilling his own variety of spirits for longer than he can remember. He set up shop in the loft of a barn in Western Mass. with an entrepreneurial spirit, science know-how and a brand new, custom made pot still. After a period of intense testing and mastery of new equipment, Chris and the gang started turning out three really nice spirits. Their gin and vodka have won awards in small-batch competitions around the country and Ragged Mountain Rum is rapidly earning a good reputation.

Ragged Mountain is a medium amber colored rum and is presented in an old school bulge neck bottle stamped at the crest with BMD. Great packaging! The aroma is of straw, roasted nuts, cinnamon and is quite inviting. The initial taste has a bit of heat and the cinnamon is most pronounced. The finish is quite dry and moderately long. Our second tipple of Ragged Mountain was with a few ice cubes and it became quite a bit smoother and sweeter. What we found was an exceptional new small batch rum that is far more complex than other micro-distilled spirits on the market.

BMD’s line-up, including Ragged Mountain Rum, is now available throughout New England and my guess is that distribution will continue to grow to other regional markets. This is a unique product and one that you should definitely seek out. Cheers. www.berkshiremountaindistillers.com