Premium Rum Takes Centre Stage
James Atkinson chats to Hayley Dixon about utilizing Angostura premium rums in traditional cocktails and extra.
When Proximo Spirits Specialist Hayley Dixon began out bartending a decade or so in the past, rum was largely consigned to easy serves and stalwart cocktails just like the pina colada and daiquiri. “Since then, we’ve seen it evolve into way more than that,” she says. “It’s now usually handled and revered like whisky, with premium merchandise similar to Angostura 1919 being reserved for sipping neat, or on ice.”
As we speak, the resurgent spirits class is more and more discovering its method into connoisseur events beforehand reserved for different spirits. “As customers and bartenders turn out to be more and more within the finer particulars of what they eat, its high quality, and its processes we are able to count on to see this pattern proceed to develop.”
“Angostura 7-Yr-Previous is my absolute go-to for any rum cocktails needing slightly extra depth and character, with maple, chocolate, honey and toffee notes offering loads of depth for experimentation.” – Proximo Spirits Specialist Hayley Dixon
In conventional cocktails the place rum has at all times featured, extra premium merchandise are taking the place of straightforward home pours. “Rum has such a broad scope for flavour throughout completely different areas, barrels, and processes that one thing so simple as swapping a Trinidadian rum for an Australian rum could make a wholly completely different cocktail,” Dixon says. “Because the class continues to develop and customers turn out to be extra conscious of the regional flavours, I feel that is one thing we are going to begin to see extra of.”
Distillers worldwide are banking on the continued development of the rum class, with the IWSR forecasting premium rum volumes will climb 6% a 12 months between 2021 and 2026, with worth growing by 6.5% (CAGR). Analysts earmarked Australia as being among the many key development markets because the class enjoys a robust post-covid restoration.
“A revitalised curiosity within the spirit right here in Australia has seen bartenders’ experimentation proceed to flourish,” Dixon says. The rum Manhattan – that includes Angostura 7 Yr, vermouth, and a mix of Angostura orange bitters and Angostura fragrant bitters – is amongst her favorite intrusions by rum into non-traditional spheres. “You possibly can even take this one step additional right into a riff on the Fanciulli and add a contact of Fernet,” she says.
“Angostura 7-Yr-Previous is my absolute go-to for any rum cocktails needing slightly extra depth and character, with maple, chocolate, honey and toffee notes offering loads of depth for experimentation.”
An avid agave spirits fan, Dixon additionally suggests subbing in Angostura Reserva for tequila in a Paloma. “Merely drop the salt, and you’ve got a tall and refreshing summer season serve that’s tremendous easy to make,” she says.
And Dixon says white rum can simply maintain its personal as a substitute for gin in a Clover Membership. “Contemporary raspberry, citrus, whites, and Angostura Reserva make a really tasty drop that’s good all 12 months spherical,” she says. “Each bartender wants a high quality white rum of their toolkit. Angostura Reserva is the right base for all of your gentle and vivid rum cocktails, packed stuffed with ripe banana and tropical fruit notes.”
Dixon predicts acquainted flavours will determine strongly this summer season as drinkers flock again into venues. “I’ve seen the Miami Vice pop up in a couple of very well-known cocktail bars lately. What a genius drink – a tantalising mixture of Frozen Strawberry Daquiri and Pina Colada!” she enthuses.
“Moreso than being particular rum cocktail pattern, I feel this hints in the direction of the comeback of many older, traditional, enjoyable drinks and I for one, am all for it.
“Transferring right into a full summer season with covid lockdowns behind us, that is precisely the kind of cocktail customers are after; drinks that simply put a smile on their face with flavours they recognise and know they love.”
