Interview by Jenna Hemsworth and Jacob Cohen
Reàl Infused Syrups have been a bartender’s greatest good friend for practically 20 years. Utilizing Reàl fruit sourced from all over the world, Reàl ensures that each squeeze incorporates the best high quality product. After the success of their preliminary flavour in 2006, Coco Reàl, it was clear that there was a necessity for one thing extra. Mixologists and cooks from all over the world desired high-end, shelf-stable, fruit centric syrups. And thus, in 2014, Reàl’s full line of Premium Infused Syrups have been born.
Following the Reàl ‘Uncover a World of Flavour’ occasion at Sydney Bar Week, Jenna Hemsworth and Jacob Cohen sat down with Ian Burell, World Rum Ambassador, to speak
all issues flavour, Reàl, and the way forward for the rum class.
JH: Clarify your relationship with Reàl.
IB: I’m an unofficial ambassador for the model. I’m very lucky that I can decide and select which manufacturers I work with, so I solely work with manufacturers that I imagine get the message throughout. For me, it’s all about style and flavour which Reàl delivers. I at all times attain for Reàl after I make my Piña Coladas, and I’ll use their merchandise as a substitute of others as a result of it’s constant, straightforward to make use of but additionally flavoursome – it’s a win-win-win. Additionally, the truth that they love what they do as a lot as I do.
“I at all times Attain for Reàl after I make my Piña Coladas, and I’ll use their merchandise as a substitute of others as a result of it’s constant, straightforward to make use of but additionally flavoursome – it’s a win-win-win.”
JC: So, it’s a private partnership between your love of rum and their love of flavour?
IB: Precisely. The love for tropical cocktails and the recent flavour Reàl gives makes it the proper answer for any bar.
Once I began as a younger bartender, everybody emphasised utilizing recent fruit. However while you turn out to be a supervisor or bar proprietor, you notice the significance of consistency and lowering waste. Reàl achieves all of this: recent fruit, sustainability, consistency, options that assist the underside line.
Again after I found Reàl, I beloved the truth that I may make a cocktail utilizing Mango Reàl and I knew it was produced from the Alphonso mango from India, as a result of I couldn’t get that within the UK, however I nonetheless wished to have the ability to ship high quality mango flavour. One other plus is the pure colouring. Different firms will chemically make that color, however Reàl is all pure.
JH: What improvements excite you within the rum business? What’s subsequent for the class?
IB: The rum business is at all times evolving. Some criticize it, particularly within the Caribbean, however rum is in our DNA. We develop the cane, crush it, ferment the juice, distil it, and use the leftover bagasse for gasoline, fertilizer, or cattle feed.
Rum firms in creating international locations are beginning to incorporate extra western know-how. In Barbados, for instance, they use photo voltaic panels and reuse CO2 throughout fermentation to create dry ice. One in all my favorite sayings is that “innovation is simply custom that hasn’t occurred but.” In 10-20 years, what we see now as innovation will turn out to be custom within the rum business.
JC: You’ve been advocating for the rum class for a very long time. What’s one constructive change you’ve observed?
IB: An elevated respect for rum’s historical past. There’s no denying rum was constructed on the backs of enslaved Africans, particularly within the Caribbean. Embracing that historical past empowers right this moment’s rum firms and drinkers. That’s how we get whiskey and different spirit drinkers to respect rum as a craft.
There’s been a notion of rum of being low-cost and blended, however now it’s changing into a revered craft by means of custom and innovation. Extra high quality craft rum distilleries are rising, like Husk and Brix in Australia. Seeing these distillers thrive has helped reshape the rum class’s picture.
JH: You’re hardly ever in Australia, however let’s say it’s the peak of summer season, and also you’re at a yard barbecue. What can be your Reàl rum cocktail of alternative?
IB: That’s robust, given all the nice flavours Reàl gives. I’d select one thing refreshing however not too candy, with an unique flavour that enhances the climate and the meals. I not too long ago labored with cooks in South Africa on meals pairings with Reàl cocktails, and one restaurant did barbecue ribs with a Guava Reàl glaze, served with a daiquiri—it was unimaginable!
JH: So, do you suppose Reàl bridges the hole between foods and drinks with their flavour vary?
IB: Undoubtedly. I’ve stolen loads of recipes from cooks! I’m not a giant dessert fan, however I get pleasure from dessert cocktails, and Reàl is ideal for that as a result of its fruit flavours are generally utilized in desserts.
A number of years in the past, the one drink choices at eating places have been wine or beer, however now venues are providing extra cocktails, even non-alcoholic pairings. Reàl works nicely in these non-alcoholic choices, making them flavourful and attention-grabbing while not having alcohol.
Reàl can be splendid for large-scale occasions. Once I’m doing an occasion, I’m not making 5-10 drinks however extra like 5,000. Reàl ensures every drink tastes the identical, which is difficult with recent components. Consistency is vital, and Reàl delivers that each time.
With an array of flavours which can be dependable and ship high quality drinks, Reàl is a win for any bartender or occasion. It’s scalable, sustainable, and gives one of the best of each worlds—freshness and consistency.
Ian Burrell’s new ebook, A Flavour-Targeted Strategy to the World of Rum, is out there for buy in Australia from on-line retailers.
For more information on Reàl Infused Syrups, attain out to your native Southtrade consultant
This interview options on the quilt of the ultimate version of 2024, hitting bars proper now.
