The Rum Swedes – Barbados 2000

Bythefatrumpirate

Rum Swedes Barbados Rum Review by the fat rum pirateThe Rum Swedes Barbados 2000 hails from the West Indies Rum Distillery (WIRD) who are responsible for the Cockspur brand.

The Rum Swedes brand is part of Svenksa Eldvatten (Swedish Firewater).  They are independent bottlers of Whisky, Rum and Gin.  Ran by Tommy Andersen and Peter Sjögren,who both have a long history with Scotch Whisky.

Which may go some way to explain why they sought out and bottled this particular rum.  The Rum Swedes seek out single barrels of rum and issue them at Cask Strength.

The rum was distilled at WIRD in 2000 and was bottled in 2013 at a cask strength of 58.8%.  Only 215 bottles of this rum were available.  As is common with rum it was aged in ex-bourbon barrels.  In the UK this was available in very limited quantites and retailed at around £90 per bottle.  It is noted as being Cask Number 36.

Bottlings of independent rum from WIRD and Foursquare distillery on Barbados are not particularly uncommon, so without further information it would be easy to find this rum to be pretty unremarkable, aside perhaps from the Cask Strength issue.

The packaging is minimalistic but I like the stubby bottle and the cork stopper is always a bonus.  The presentation is clear and uncluttered a little like Mezan.  The name Rum Swedes would make it, for me jump off the shelf as its different and quirky.

At some stage (not sure when or by whom) this rum was identified as a “Rockley Still” rum which is what makes it more interesting to the Rum Aficionado.  It was Steven James of Rum Diaries Blog who sent me my sample – he has a great interest and love of the “Rockley Still” rums.  He also published an essay by Nikos Arvanitis regarding the mythical Rockley Still.  It’s well worth a read.  I would urge you to take the time to read over it.

Rockley Still rums offer an altogether different experience to most, if not all Bajan rums.  They are best described as a mixture of Heavy Caroni and St Lucian Pot Still rums.  There are tarry, petrol like notes but also elements of slightly salty/sour bourbon nuances. It nods in a couple of directions but comes down as very much its own style.  It has a kind of Marmite type appeal much like Caroni.  It’s as far from Plantation Barbados 5 Year Old as you can get!

RUM SWEDES LOGOSo lets see how this one goes down.

First up the colour of this spirit its very light a straw like colour suggesting no added caramel, it also has a few small particles and perhaps a little cloudiness suggesting no chill filtering.

The nose is big and immediately I am put in mind of St Lucia distillers 1931 series – turned up a notch or two.  Its intense.  A few drops of water allow less of the heavy Pot Still and the raw petrol like “fumes” to dominate giving way to some more gentle notes – vanilla and some more floral notes.

In the mouth the feel is very hot, with an almost pepper like heat.  It takes quite a lot of taming with water to bring out the full falvour of this rum. When you do hit the sweet spot though the rum becomes very intriguing, the entry is sweet apricot, vanilla a lot of Anise, which gives way to a spicy, oaked, oily and slightly peppered mouthfeel.  The finish is very long slightly salty and dry.

In many ways this rum defies logic – nose needs turning down to get all the notes but is best taken at full strength to appreciate all its flavours.  The anise notes are quickly lost.

It’s a beast all right and not for the faint hearted but if you like dry, unsweetened and intense rum this might well be for you.  This rum hasn’t enjoyed a Sherry Finish that the more recognisable Bristol Rockley Still 1986 bottlings have. As a result it offers a more intense slightly less refined and drier profile.

A very interesting rum to try and one with a lot going on.  Not everything might be perfect – it’s still a little to tarry and petrol like for me personally, but its is without doubt a very good rum.

4 stars

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  • Transcontinental Rum Line Australia 2014 TWE Exclusive

    Bythefatrumpirate

    Transcontinental Rum Line Australia 2014 TWE Exclusive rum review by the fat rum pirateI’m reviewing a rum from the Transcontinental Rum Line for the first time today. This release is in conjunction with The Whisky Exchange and is available exclusively via them (as the title of this review suggests!)

    This seems a little strange as the Transcontinental Rum Line is actually the Independent bottling arm of La Maison du Whisky. Which is a French physical and online retail store. It is of sorts the equivalent of The Whisky Exchange in the UK. They have have ties to Velier as well.

    I’m not entirely sure of the reasoning behind them teaming up with The Whisky Exchange.Transcontinental Rum Line’s offerings are quite readily available in the UK. I’m sure there will be some kind of reciprocal agreement of some kind which benefits all involved.

    The TCRL, if memory serves me correctly initially started bottling quite young rums at reasonable prices. Rather than longer aged more expensive bottles. I also seem to remember them releasing similar rums at differing ABV’s. “Drinking strength” of around 40-46% ABV and “Cask Strength”.

    Anyway, back to the case in hand. Transcontinental Rum Line Australia 2014 TWE Exclusive is an 100% Pot Still Molasses Based Rum which has been aged for almost 10 Years in Cask AU14SB01. The cask is an ex-bourbon barrel. There is none of your fancy wine cask finish for this one cobber. The rum has been aged for 4 Years in Australia and nearly 6 Years in Europe.

    It has been bottled at 64.2% ABV, I would assume this is Cask Strength but as a very “rounded” 400 bottles have been produced, it may have been “watered down” slightly. Or someone had it away with some of the juice. Either way its still at a pretty punchy ABV!

    Transcontinental Rum Line Australia 2014 TWE Exclusive rum review by the fat rum pirate

    The rum is from Australia’s Oldest Distillery. Which points us towards Beenleigh Distillery in Queensland even though TCRL can’t say. It retails direct from The Whisky Exchange at £89.95.

    So without further ado lets get on with the fun part………..

    In the glass we have a medium gold coloured rum. Nothing out of the ordinary here. As the ageing profile would suggest.

    On the nose this has a lighter profile than you might expect of a 100% Molasses based rum. Thoughts of Foursquare and English Harbour come to mind. This is rum very much in that style. It is also a rum which for 4 years at least enjoyed an equally tropical climate.

    Familiar aromas of Vanilla, Coconut, Banana and a lightly charred oak all come into play on the initial nosing. It is very much “English” style rum.

    Further nosing really doesn’t bring much more to the fore this is very much a rum which is “as is”. No faffing around trying to do anything fancy or too complicated.

    It’s a comfy old arm chair or a safe pair of hands.

    SIpped at full ABV it is certainly more “beefy” than the nose suggested. However, although the flavour intensity has ramped up a little it still has a very nice balance.

    I’m still surprised there is no column distillate in this one to “dial it back” a little. Such is balance – quite surprising for a single cask 100% Pot Still rum.

    On the sip I am  initially getting a more concentrated version of the nose – so all the familiar notes are present and correct.

    This rum does though develop as the sips progress. Certainly it gets more fruity with notes of Apricot and some candied peel coming into the mix.

    Transcontinental Rum Line Australia 2014 TWE Exclusive rum review by the fat rum pirateAs we move towards the finish the mid palate gives a slightly waxy mouthfeel and a oily kind note which is hard to explain. The vanilla and oak spices come to the forefront as we move toward the finish.

    The finish is really very nice and a good length. The key with this rum is balance. It’s not going to offer anything new to an experienced rum drinker – sure. What it will do is open eyes towards Beenleigh’s offerings. Now whilst the distilleries own bottlings may sometimes contain some “special sauce” the Indie offerings don’t. It’s a good way to get an alternative to Foursquare or English Harbour.

    As I mentioned the finish is really nice – the oak, vanilla and all spice really meld nicely together and it has a slightly leathery note.

    A really solid rum which grows on you.

  • Dead Reckoning Mutiny – South Pacific 20 Year Bourbon Cask

    Bythefatrumpirate

    Dead Reckoning Mutiny - South Pacific 20 Year Bourbon Cask rum review by the fat rum pirateDead Reckoning Mutiny – South Pacific 20 Year Bourbon Cask. Finally the team over at Dead Reckoning Rum have released a rum outside of Australia. Rum fans in mainland Europe and the UK (if you can negotiate the horrors of Brex-shit) will now be able to source a Dead Reckoning release.

    There are actually two Dead Reckoning Rum’s available in the European market – this one and a 10 Year Old also from South Pacific Distillery.

    Dead Reckoning have previously released a rum from the South Pacific Distillery, Fiji which was aged for 11 years. You can find my review here.

    Dead Reckoning Mutiny – South Pacific 20 Year Bourbon Cask is a Limited Edition Single Barrel release. I have bottle number 153 of only 220 bottles. It has been released at Cask Strength of 68% ABV. It has been Tropically Aged in Fiji for 20 years in ex-Bourbon cask. The rounded stubby style bottle keeps up the understated black and white colour scheme of previous Dead Reckoning bottlings. It is sealed with a chunky wooden topped synthetic cork stopper. As usual information on the actual liquid in the bottle makes up most of the bottles label. Rather than fairy tales.

    To add further interest this is also 100% Pot Still rum. It is non-chill filtered with no additives or colouring.

    So straight away it is ticking a lot of boxes for what Rum fans are looking for at present. South Pacific isn’t as fashionable as say Hampden or Caroni but the rums from this distillery have a lot of similarities with both.

    Previously when reviewing rum from the South Pacific Distillery I have found that once the rums get into double digits in terms of age, they do seem to become more rounded and less “fiery”. The younger offerings can be a bit hitty-miss and sometimes don’t meld well together.

    If you are looking to purchase a bottle of this rum then it is available here. I can vouch for the store and Richard the owner is a great bloke and will bend over backwards to get people their rum. The rum retails at €175 for a 700ml bottle. From what I understand it is selling pretty well and Richard has re-ordered from the distributor. So you might need to move quickly for a bottle.

    Dead Reckoning Mutiny - South Pacific 20 Year Bourbon Cask rum review by the fat rum pirate

    I don’t think there is much else to tell you all about this rum so I may as well get stuck in………….

    The nose is very bourbon-esque with a lot of white oak and vanilla. It’s quite Foursquare esque as well. There are hints of Pineapple, Red Apple and Banana.

    Beneath this is a strong medicinal note – Navy Tablet and Menthol cigarettes. A slight tarry-ness and a little diesel oil.

    That said it has a really nice balance to it and by South Pacific standards its pretty easy going. Kind of…..

    Sipped it is quite fierce – as expected sipping something at Cask Strength of 68% ABV. There is a lot of flavour going on. Pretty much everything from the nose transfers onto the entry. Its oaky and full of Vanilla, Pineapple, Red Apple and Banana.

    It’s quite Bajan on the initial entry but it quickly moves onto the more medicinal and challenging notes the South Pacific is known for.

    There is no doubt that 20 years in the barrel have mellowed and rounded the profile but there is still a fair amount of “funk” as we move onto the mid palate.

    Stewed Apples and slightly fermented Pineapple chunks make an appearance on the mid palate along with bruised bananas and some creme brulee.

    The oaky notes continue throughout the profile giving a nice warming flavour to the rum. I’m not sure I would have guessed that this was a South Pacific only rum it is a bit more like a blend. A very good one at that mind!Dead Reckoning Mutiny - South Pacific 20 Year Bourbon Cask rum review by the fat rum pirate

    The finish is long and very warming. Again the medicinal notes come out more on the finish. Cough mixture and Peppermint mingle alongside the slightly smoky oak profile which has a very long fade out.

    This is a big rum. Lot of flavour and a good amount of complexity to it. It’s one to savour and to sip slowly. I was told that the distillery has “forgotten” about this cask and they didn’t really intend it to be aged for 20 years. The Angel’s Share on this was something like 73%. Which is nuts really.

    Dead Reckoning are getting a hold of some really good stuff and its great to see them getting into the European market. With releases like this I wish them every success going forward.. This is a great rum and you would pay far more from one of the more fashionable distilleries.

    Great stuff.

     

     

  • Diplomatico Planas

    Bythefatrumpirate

    Diplomatico Planas Ron Rum Review by the fat rum pirateDiplomatico Planas. This is a white rum from the famous Venezuelan rum brand Diplomatico. Most wll known, without doubt for their Reserva Exclusiva. In a slightly different rum world to the one we know today,seen as one of the world’s best. In some circles, it perhaps still is.

    For many rm enthusiasts though the Diplomatico name is synonymous with “added sugar”. The popularity of the Reserva Exclusiva was due too its smooth and sweet profile. Prior to any reliable testing being carried out, this was thought to be down to some exquisite blending techniques, that others simply could not replicate.

    In todays rums world it is more commonly known that it is due to the 40g/L of added sugar. Please note, at this stage I have never tested the rum myself. My bottle was long gone before I had even thought (or known) about Hydrometer tests.

    So along with Plantation, Diplomatico do get a bit of a bashing from time to time from more serious rum enthusiasts.

    Whilst I am seen as one of the “anti sugar” brigade, I like to try to keep an open mind as well. Though some might suggest I don’t. Many people who critique me on Social Media focus on the Hydrometer Tests, as if they are some kind of witch hunt. They are not. They are there for information. I’d like to think I have always been fair and honest when reviewing rum – additives or not.

    Anyway back to Diplomatico Planas, the rum up for review today. Diplomatico originally had Diplomatico Blanco, in a tall thin orange and see through bottle. You can still find the odd bottle lurking online. It was a filtered rum aged up to 6 years and bottled at 40% ABV.

    In 2017 Diplomatico replaced Blanco with Planas – they also replaced their Reserva with Mantuano, around the same time. Diplomatico Planas comes in a more familiar stubby bottle complete with the picture of Don Juancho, a 19th century traveller and rum lover. The presentation is sleek and modern. The  synthetic cork stopper is a nice touch for a Diplomatico Planas Ron Rum Review by the fat rum piratewhite rum.

    Diplomatico Planas will set you back around £30. One of the most noticeable differences, between Planas and Blanco is the ABV. We are now getting a 47% ABV rum.

    Planas is in with Mantuano and Reserva Exclusiva as part of Diplomatico’s “Tradition Range” on their website.

    Planas is a blend of Pot, Column and Batch Kettle distillates aged up to 6 years. So it does not appear much has changed from the old Blanco, apart from the name, bottle and ABV. Planas refers to the name of the Valley where Diplomatico’s distillery is housed.

    It also should be noted that Diplomatico provide some nutritional information on their website which does identify sugar (grams per 100ml) present in their rums. This is noted as having 0.25 grams per 100ml. It is not noted if this is “added sugar” or not. Either way it works out at less than 5 grams per litre. This is backed up by a Hydrometer test. So if this had additives they are at the low end of the the spectrum.

    Let’s get on with the tasting for this one, as I think I have exhausted all my information!

    In the glass the liquid is pretty much as clear as you can get. There may be a slight yellow tinge to it but not much at all.

    Nosed Diplomatico Planas is quite sweet and vanilla forward. It’s a “classic” style of white rum. Custard and White Chocolate mingle alongside some young sweet alcohol. I like the slightly aggressive boozy nature of this rum. Don’t get me wrong it’s not a huge punchy white rum but it does have enough alcohol on the nose to suggest it will stand up in mixed drinks.

    Which to be fair is how it is likely to be used by most people. As I understand it – it has been given extra ABV as that is what bartenders indicated they wanted from a white rum.

    It’s not a hugely complex nose – the vanilla is complimented nicely by desiccated coconut and some toffee. It’s light and quite inviting.

    Sipped Diplomatico Planas is surprisingly tasty. It has a nice aged note to it – some peppery spice and a bit of chilli. That said the younger rums in the blend make their presence felt as does the ABV. Sweet boozy alcohol mixes alongside the vanilla and coconut.

    Finish wise it isn’t huge but it does leave a decent hit of booze and some nice spicy oak notes. Peppery and slightly heated – notes of red chilli. It’s quite a refreshing rum.Diplomatico Planas Ron Rum Review by the fat rum pirate

    Mixed – which is I daresay who this white rum will be used, it works really well. The extra ABV gives a nice kick and the sweeter notes of the rum pair themselves nicely with most mixers. Ginger Beer is perhaps the only mixer, where it can’t quite punch above its weight. A rum and coke with Planas is very pleasant.

    It reminds me of Chairman’s Reserve White Label or Elements Eight Platinum due to the sweeter coconut notes.

    This is a really nice, well balanced white rum. It’s not a high ABV grassy Agricole or a unaged Clairin. It’s not a funky Jamaican Overproof. It’s a lighter “ron” style of white rum with more flavour and balance, than most manage.

    At £30 and with the extra ABV this is certainly a good option if you are seeking a “classic” white rum.

     

  • Sampan Rhum Vietnam

    Bythefatrumpirate

    Sampan Rhum Vietnam. I aways like it, when I am reviewing something from a distillery that I haven’t touched upon previously. It makes the “introduction” section so much easier. Today, I am reviewing my first ever r(h)um from Vietnam.

    Located right on the seafront, just metres from the beach stands Distillerie d’Indochine. The Owner and Master Distiller Anotine Poircuitte has over 35 years of experience in the field of wine and spirits so the website tells us!.

    The sugar cane used to distil Sampan Rhum Vietnam is sourced from within 40km of the seafront distillery. It is delivered within 12 hours of being harvested and is crushed immediately.

    The Sugar Cane Juice is then fermented for 3 to 4 days. Distillation takes place in a 11-plate copper column still, at a strength of around 70% ABV. The resulting rhum isn’t bottled immediately. It is rested in steel tanks for between 8 to 12 months.

    Labelling of Sampan Rhum Vietnam gives the date of distillation and the bottling date. I am reviewing from a sample, I purchased from The Whisky Exchange. So unfortunately I do not know exactly what batch this is from. I could guess going from their most recent listing but I can’t say for definite its from that batch. If you zoom in the photo you can find out more.

    If you have clicked on the link above you will see that a 70cl bottle with an ABV of 43% retails at around the £45 mark here in the UK. A little pricy for unaged white rhum but obviously it has to make its way from Vietnam for starters. Which is never going to be cheap…….

    Presentation wise the rhum comes in a 3/4 stubby style bottle. Complete with a nice chunky cork stopper. You also get a nice cardboard presentation box to house the rhum. I like the simple pared back design and the information on the bottle (from what I can see) seems to concentrate on what is in the bottle rather than fairy tales. Another tick in the box for Rhum Sampan Vietnam.

    Sampan Rhum Vietnam rum review by the fat rum pirateI have tested Rhum Sampan Vietnam for any additives using the Hydrometer and it came up clean. With such production methods in place I would have been extremely surprised (and hugely disappointed) had this not been the case.

    So without further ado I think I will crack open my sample and see how this one goes down!

    In the glass Rhum Sampan Vietnam is as expected crystal clear. The nose reveals some traditional “agricole” like notes but it isn’t as grassy as you might expect. Whilst the “resting” in steel tanks shouldn’t age the rhum – it certainly seems to have had an influence here. It’s a very dry, very mineral heavy kind of nose. Pebbles from the sea – with a salty briny note but a very definite “stony” note.

    It’s very clean and fresh. Hints of sea salt and and freshly cut hay. Mixing nicely alongside a slightly “Parma Violet” like note. Parma Violet are a brand of very “perfumed” sweet  – that personally I detest but in this rhum it seems to work nicely. Adding an extra layer to the overall experience.

    It’s not a huge grassy agricole style of cane juice rhum. Maybe a little more clinical but I do lenjoy the nose.

    Sipped the rhum is very approachable. Very agreeable with a nice balance. Nice grassy almost fruity notes, mingle very nicely alongside the more floral and “perfumed” notes. It’s not as pungent or as rough as a lot of younger Agricole Rhum. It is more refined overall.Sampan Rhum Vietnam rum review by the fat rum pirate

    The mid palate becomes quite perfumed and flowery but you still get a nice kick and bite of the unaged rhum. Fruitiness is in place with notes of peach and lychees for a more instense flavour. It has however a little bit clean and clinical and lacks any real funk. Which is a little disappointing.

    Finish wise it is a long fade of flavour and it all stays very nicely balanced. It’s not pulling up any trees but its got a lovely balance to it and is clearly a well made product.

    As a mixer it delivers nicely in lighter cocktails and makes an decent enough Ti Punch without really quite hitting the heights some other young Agricole can reach,

    Sampan Rhum Vietnam is clearly a very well made product and a lot of care has gone into its production. Personally I would like a bit more bite and funk for it to really mix alongside other unaged “Cane Juice” or Agricole style rhums. It’s good but not quite great.

  • Bristol Reserve Rum of Jamaica – 8 Year Old Worthy Park

    Bythefatrumpirate

    Bristol Reserve Jamaica Worthy ParkBristol Classic Rum have certainly increased their portfolio over the past few years.  This rum represents an aged expression from the rejuventated Worthy Park Estate.

    I was fortunate enough recently to make contact with John Barrett who runs Bristol Classic Rum.  So I have a little more information on this rum than what is noted on the bottle.

    For anyone unfamiliar with Bristol Classic Rum they are an English Independent Bottler based just outside of Bristol.  They offer a very distinctive and ever so slightly home made feel to the presentation of their rums.  They represent single cask offerings, often as little as one single cask yielding just a few hundred bottles.  They do not bottle at Cask Strength (they typically bottle at between 40-46% ABV) and this is reflected in their pricing.  They rarely hit the heights of Velier, Samaroli and Silver Seal for example.

    A 70cl bottle of this rum will set you back around £45 – for that you get the traditional Bristol bottle and canister in a very nice royal blue color scheme.  43% ABV

    This 8 year old Jamaican rum from the Worthy Park Estate has been tropically aged on Jamaica for 7 years.  At which point John bought the casks and had them shipped over for another years ageing in the UK, prior to bottling in 2013.  The rum currently represents some of the oldest available Worthy Park rum as the Estate’s distillery only became functional again in the mid 00’s.  It is worth noting that rather than reviving the old distillery, which stopped producing rum back in the 1960’s it is a new state of the art distillery.

    Worthy Park use an 18,000 litre custom Copper Pot Still made for them by Forsyth’s in Rothes, Scotland.  It can produce 4000 litres of rum per day.  This is one of very few automated pot stills in the world and the entire distilling process is controlled and monitored by a touch screen.

    I’m a big fan of Worthy Park Gold (a rum aged for around 5 years) so I was very keen to try this 8 year old expression.

    The nose on the rum is unsurprisingly very reminiscent of Rum-Bar Gold.  There is a very distinctive creamy/nuttiness that runs through the aged Worthy Park rums.  It sets them apart from the Hampden and Monymusk rums and places them more alongside the more refined Appleton Estate line of Jamaican rums.  Yet they still manage to retain their own very individual identity.

    BRISTOL WORTHY PARK rum review by the fat rum pirateNice notes of toffee, caramel and a nice creamy nuttiness all line up alongside a slight hint of ginger.  A strong noseful of sweet alcohol gives it all a nice rummy kick.

    Sipped the rum is slightly more vegetal than the Rum Bar Gold and has a slight edge to it.  You definitely get more spicy oak and despite the extra ageing it seems to burn just a little bit more.  This may be a result if this is a single cask rather than a blend of rums.

    The sip is quite sweet – nice toffee and sugar notes initially fading out to a nice rounded and long lasting finish.  Worthy Park rums are very distinctive and this rum also has a nice hit of spicy almost szchezuan style heat – its like spicy Thai food especially on the finish.

    I’ve noticed that a couple of the rums which have been bottled by Bristol have a slight licorice note to them – this also has this feature.  I guess this may be something to do with the years ageing in the UK.  It could of course just be a coincidence.

    It’s very good – slightly different to the Rum Bar Gold.  Not a huge step up but certainly a very interesting rum to try.

    Thoroughly looking forward to more aged product from Worthy Park in the future.

    4 stars

  • An Interview with Karen Hoskin – Montanya Distillers

    Bythefatrumpirate

    An Interview with Karen Hoskin - Montanya Distillers by the fat rum pirateAn Interview with Karen Hoskin – Montanya Distilers. The World Wide Web throws up all kinds of opportunities for a blogger. So here I am compiling an interview with none other than Karen Hoskin of Montanya Distillers, Colorado in the US of A.

    I have actually met Karen (at last years London Rumfest) and Karen was also present at the first European Online Rum Festival earlier this year. I decided to revive the interviews during lockdown to try and help out less “established” brands and those who are just getting their feet here in the UK.

    Montanya Distillers rum has been on the radar for some time but unfortunately has been unavailable here in the UK. That has now been taken care of with Skylark Spirits who recently began distributing the brands full portfolio here in the UK.

    So let’s hand over to Karen and here her and Montanya Distillers story……

    1. Firstly please give a brief introduction on yourself and your role in the rum world. 

    When I first started Montanya Distillers in 2008, there wasn’t an American Rum tradition, craft cocktails were barely getting a foothold in bars, and I was one of few women in a very male-dominated industry. I have spent a decade championing rum as a premium spirit and educating consumers about the distinguished tradition of rum in the mountains. Finally after many years, rum is having its day. More and more people understand that rum is better when it is not overly sweet and it need not come from or be consumed at the beach. Montanya has played a vibrant role in this transformation.

    I am the proud founder of The Women’s Distillery Guild, which is now part of the Women of the Vine and Spirits (WOTVS).I’ve also been operating an environmentally sustainable business from the start and stewardship is a lifelong passion–we are the most sustainable rum distillery in the world, and I’m determined to set an example in this critical arena. I have mentored many female founders and distillers over the years, to improve gender diversity and help other industry women feel less isolated than I did when I started my company. 

    2. Obviously COVID-19 has been devastating to the hospitality industry, we cannot avoid this fact it has had a huge impact on us all. How damaging has it been to your business/role and what have you done to try and minimise this?

    Our mountain community was an early hot spot for the virus so the public facing parts of our business, like our Tasting Room, closed in mid-March. We’ve continued to distill and bottle rum, even adding a new labelling machine ordered before the pandemic, and we were as creative as possible to maintain our revenues during lockdown, adding takeout food and cocktail options, cocktail kits, online bartending resources, and online retail options.

    We hope to reopen all parts of our business in June, though what that looks like remains to be seen based on local COVID regulations and our customers’ comfort levels as they resume normal activities. 

    There is no doubt that the closure of our Tasting Room and the shutdown of bars and restaurants affected our bottom line and may still in the coming months, but there is still a high demand for Montanya rum from liquor stores and online retailers. We never shut down distilling or bottling, and we recently expanded distribution in the United Kingdom and Europe through Skylark Spirits and in Texas through Republic National.

    It keeps us optimistic and hopeful for the future, and helps me meet my number one priority: keeping staff on payroll and weathering the storm so that we come out stronger on the other side. It has not been an easy journey, but we’ve been inspired by our local community, which has rallied together and shown tremendous resilience.

    To do our part, we’ve made surface sanitizer for those on the front lines responding to coronavirus. We’re able to make it using alcohol we already produce but can’t use in our rum, so it was an easy pivot to make and a no brainer in order to support the true heroes of this pandemic. We recently expanded distribution of this to preschools, daycare, churches and therapist offices.

    I have also been collaborating with our county government to assist and mentor local companies through the storm, including helping them to apply for federal stimulus funding. Montanya was fortunate enough to receive Payroll Protection Program (PPP) and EIDL funds, which has helped tremendously in keeping our reserves from becoming too depleted –this means we’ll have the capital to return to full operation as restrictions end.

    It’s also been a huge boost to everyone’s morale to offer a takeout menu of cocktails, cocktail kits and food. It’s no substitute for having drinks and food in our Tasting Room, but we’ve enjoyed coming up with new offerings for our local customers, and it has become so wonderful to see neighbors and friends again.

    3. Have you set up any Initatives during COVID-19 Lockdown?

    Sure we have been producing a santizer

    To learn more about our surface sanitizer, check out this blog post: https://www.montanyarum.com/blog/2020/3/25/making-surface-sanitizer-to-support-groups-responding-to-covid-19.

    4. What first attracted you to the Rum World? What were your first experiences with rum?

    I had my first sip of rum while traveling in India in 1988, and instantly loved both the spirit and the way I felt the next day. Because I have celiac disease, I’m not able to drink many spirits. (Check out our blog post to learn more: Setting the Record Straight on Gluten in Spirits.)  In rum I found something I loved that didn’t make me feel sick, and it was the beginning of my 30+ year love affair with the spirit. When I decided to switch careers in 2008 and start my own brand, distilling rum became a way to merge what I loved with my goal to use business as a true force for good.An Interview with Karen Hoskin - Montanya Distillers by the fat rum pirate

    5. How do you think the Rum World has changed over the past 5 years? Where do you see the Rum World in another 5 years? Where would you like to be in 5 years?

    The biggest change is that consumers now understand that rum can be as high quality as any bourbon, whisky, rye or scotch. They have begun to understand the complexity and history of the spirit, the geographic indications, and are using terms like esters and congeners with much greater authority. Online forums have sprung up which can really help educate, although they can also cause alienation when newcomers feel judged for not yet knowing enough. I am a fan of cultivating the knowledge base of newcomers rather than making them feel uninformed.  

    6. What is your stance on additives in rum? Would you like to see more Universal Regulation?

    I’m less concerned with one particular approach – I like interesting variety – and more concerned with transparency. A consumer should be able to be very clear on what they’re drinking, how it was made, and what is added. Labels rarely tell this story and some companies rely on smoke and mirrors.

    There are never any artificial ingredients in Montanya rums and we’ve never once in our twelve year history added sugar. We tell our customers exactly what we do and what ingredients we use.

    We share as much information as we can, including certifications, accurate age statements, information about the aging process, barrel numbers for our single barrel process, and more. We are really aware of the variety of distilling methods, sugar cane derivatives, still types, cane growing locations and historic practices that influence the final liquid. I don’t believe there is only one perfect way to make rum. Truth is my ethos, first and foremost. 

    7. Speaking of rules and regulations what is your opinion on the current issues over the Barbados/Jamaica rum GI proposals?

    I respect and believe in tradition, and I really understand the motives behind these important conversations, especially when there is a term on the line 

    An Interview with Karen Hoskin - Montanya Distillers by the fat rum pirate

    like “Barbados Rum” or “Jamaican Rum”. You want people to know what they can expect from those terms, as we do with Scotch, Tequila, and Champagne.

    It wasn’t long ago that a Colorado company was promoting the term “Colorado Rum” made with Colorado grown beets. I almost lost my mind for all the reasons one can imagine. I have avoided speaking up too much about these Jamaica and Barbados discussions mainly because there is so much I may not understand. The vitriol can make me sad, but I love that it elevates the conversation about transparency and sweetening.  

    8. How do you view your role within the Rum World? What do you hope to “bring” to the rum community? Do you reach out beyond your day job in rum?

    I see my role as a premium rum advocate. I’m passionate about educating others about the category and I use Montanya’s blog, my speaking engagements (now online), magazine columns that I write, books I publish, and social networks to do this. I also want those who haven’t always had a place at the table in the rum world to find their voice and feel at home.

    At Montanya, you’ll find women in 65% of all positions of the company, including management and leadership, and 35% of the staff are people of color (in a community that is 96% white). I recently became aware that so much of what I love about rum traces back to the black community around the world. I am in love with the diversity of my work life.   

    An Interview with Karen Hoskin - Montanya Distillers by the fat rum pirateAs a certified B Corporation, I am also an advocate for the environment and social responsibility. This ethos is considered with every decision we make. This has meant saying no to some large scale events because of the waste and carbon footprint left behind. I strongly believe it’s our responsibility and privilege to be good stewards of the planet and our people, and to show not only the rum world, but other businesses, that you can be a force for good. 

    9. Do you actively use Social Media to reach out with other Rum Drinkers and Enthusiasts? If so where might we find you?

    Yes, we love interacting with rum fans through social media. We’re active on Instagram and Facebook, have two newsletters (Life Distilled and our monthly newsletter), a blog, and we’re also on Twitter. 

    10. Which rum producers are your current favourites?

    I personally love rums made from the entire cane plant, whether fresh juice or cane syrup or the way we make it, with crystalized unrefined cane and molasses in the same proportions that exist in the original plant. Every rum fan has their favorite profile. I feel strongly that there is no absolute right or wrong as long as the liquid is made with care and transparency. I even like some spiced rums, which can get me dirty looks but I don’t mind. 

    I am a fan of Worthy Park rums. I love the deep history and humility of the brand. I also recently discovered William George rum, which I really like. La Hechicera from Colombia, which translates as “The Enchantress”, is another favorite.

    11. Which rum producers/brands do you think are currently flying under the radar? Name 3 rums people may not have tried but really should give a go

    William George, Damoiseau and Ninefold

    An Interview with Karen Hoskin - Montanya Distillers by the fat rum pirate12. Finally, what is your idea of the perfect rum and/or rum drink/cocktail?

    It’s hard to pick just one cocktail, so I’ll go with a couple. I really enjoy one of our signature cocktails—the Basil Paradisi. It’s been my go-to for years. We infuse our Platino with basil and mix that with freshly squeezed grapefruit and lime juice and a touch of simple syrup. We serve it shaken and straight up in a martini glass. I also adore our Ti’ Exclusiva (a variant on a Ti’ Punch). It’s an easy one to make, a delicately balanced “martini”, with just fresh lime, simple syrup and our dark Exclusiva rum.

    So there you have it some really interesting and very comprehensive from someone who is clearly very passionate about the rum category but also about doing things in an environmentally and sustainable manner which will only help this planet in the long run.

    Thanks very much for your time on this Karen and I wish you every success with the launch of Montanya Rum here in the UK.

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