In Half Two of my sequence of items on Transcontinental Rum Line, I proceed my dialog with model supervisor Johann Jobello and deal with one of many model’s blended rums.
Those who missed the primary half can discover it right here. Immediately, Johann shall be sharing his ideas on high quality, sustainability, and the method of product improvement. On the finish, I’ll overview the model’s Flying King expression.
Malt: With the range amongst rums that you just search for, I’m positive that your concept of high quality has developed all through time. How would you outline “high quality” in rum, and the way does this affect what rum you select?
Johann: “High quality” can imply many alternative issues for us, but it surely’s one thing we primarily consider by tasting the rum, no matter its origin or the way it was produced. For us, rum has high quality if it tastes good.
One factor we’re adamant about is that after we supply rum, we solely choose non-sugared and natural-color rums. That is one thing vital for us. Sooner or later, I’d prefer to additionally have in mind extra standards reminiscent of sustainability and employee’s circumstances, which aren’t at all times simple to include, however I’m making an attempt to work extra intently with distilleries, and this can assist me acquire extra details about these standards.
“High quality,” for us, additionally comes with the flexibility of rum to speak an amazing sense of place. Ultimately, except for tasting good, being complicated, or having a particular origin, the rum needs to be scrumptious and engaging, the sort you’d have a number of glasses of simply since you prefer it.
Malt: Why do you decide to searching for solely rum that’s “unadulterated”? In what methods does the thought of added sugar, spices, or coloring go towards what “high quality” is for you?
Johann: After all, our adamancy with this requirement is barely our viewpoint. A few of our competitor manufacturers promote rums with added sugar, and for me, it’s not an issue so long as these additions are reported on the labels and are simply identified to customers. Typically, sugar is added as a result of producers or manufacturers imagine it improves the rum. In my view, rums needs to be bottled “identical to they’re.” However that is solely my philosophy; I’m not saying that it needs to be the case for everyone.
Since I work for LMDW, Velier, and La Maison & Velier (LM&V) – manufacturers which might be identified for the standard of their alternatives – we’re skilled to have the identical requirements, whatever the spirit we’re bottling, whether or not rum, whisky, and even Armagnac. When folks see a bottling from us, they know that we’ve got constant requirements; for us, the will for non-sugared and natural-colored rums is a type of requirements.
Malt: Earlier, you talked about that you just’re trying into contacting producers based mostly on their sustainability and the working circumstances. How do you propose to think about these elements when sourcing rum?
Johann: That’s undoubtedly a troublesome query to reply, and it’s nonetheless one thing I need to take into larger consideration sooner or later. I used to be in Minnesota and Texas final month to do some coaching and tastings, and this was additionally a query that got here fairly often. That journey to the USA has satisfied me that we must always pursue this path.
I’m being sincere after I say that proper now, I can select to both purchase rums from brokers or distilleries. The previous is extra sophisticated as a result of I’m not in contact with distilleries themselves for entry, so I’d choose constructing relationships with distilleries. I imagine that this can assist me verify for info relating to their sustainability processes and dealing circumstances.
That is nonetheless fairly new for us, so I can’t offer you a report to explain these elements among the many distilleries that produce the rums we bottle, however I do imagine that that is one thing we and the rum trade, usually, ought to dive into.
Malt: In terms of rum sourcing, is there additionally a difficulty with rising prices? This has been a rising concern within the whisky trade due to a large number of things. Is that this an issue you encounter, too?
Johann: I’d say that everybody within the spirits trade is going through rising prices, and it’s the identical for each the liquid and the dry matter that we supply or purchase (like paper and corks). In terms of rum sourcing, I’d say that the rise in value will not be as pressing of a difficulty in comparison with whisky sourcing.
With TCRL, we goal to current inexpensive rums to our shoppers. After all, in terms of single casks, the worth is increased however nonetheless decrease than with whisky. Nonetheless, as I mentioned, we nonetheless encounter this subject not simply in sourcing however in different steps of the method like bottling and transportation. With that mentioned, I do really feel fortunate that rums are nonetheless inexpensive even when they’ve gotten a bit of costlier.
Malt: Inform us concerning the course of that takes place after you start to contact distilleries or brokers. Who tastes the rums? What steps do you are taking as you style and deliberate?
Johann: I do the rum alternatives, so I’m the one in contact with the distilleries, brokers, and so forth. Then, after I obtain the samples I requested for, I style with my workforce and choose the perfect samples based mostly on our ranking course of. It’s a blind tasting, and I’m the one one with info on the liquid.
I’d additionally invite my colleagues which might be extra into the whisky world or the Cognac world as a result of in addition they have nice palates; completely different from me, sure, however I’m not bottling rum for myself however for folks, so I would like suggestions from completely different folks.
More often than not, we’ve got unanimous opinions on the samples we strive as a result of having been doing this a very long time, it’s fairly simple to know which rums are good or not. Within the occasion that sure rums have the identical scores, my workforce trusts me and my palate sufficient to let me select.
Malt: Inform us about how TCRL creates its blends. How does decision-making happen in that course of?
Johann: We now have two blends to this point in a variety that we named “Transcaribbean Rum Line,” and these merchandise had been created by my predecessor, Arthur. There’s the Evening Rambler, which is a mix of Clairin and white Jamaican rum. The concept for this product was to create a cool rum for mixology.
The second mix is Flying King, which is a mix of aged Jamaican rum and aged Dominican Republic rum – a mix designed to be extra traditional. I didn’t create these blends, however I do know them very effectively.
We’re producing a brand new mix, and the thought I’m engaged on is that will probably be for mixology, too, however fairly completely different from the 2 blends we’ve got – to create one thing in between; not as progressive and far-thinking because the Evening Rambler however not as traditional because the Flying King. It’s a unique course of altogether.
In comparison with the core vary (TCRL) – the place I can create a small batch by mixing many casks from the identical age and origin – and the only cask bottlings – the place I simply bottle instantly – the blends are our personal creations. Right here, we’ve got to discover a steadiness between completely different rums from completely different origins and do a number of tastings and assessments. It’s one other technique to derive a product, however I actually prefer it. It takes extra work and analysis, but it surely’s gratifying. Our vary advantages from having SKUs for mixology.
This sequence on TCRL shall be concluded in Half 3. Keep tuned!
I used to be lucky sufficient to have had a pattern of the TCRL Flying King in one in all John’s tastings, in order that’s what I’ll be reviewing in the present day. As Johann started to clarify, this can be a three-year-old mix of high-ester Jamaican rum and Dominican Republic rum. Based mostly on how every nation’s rums are sometimes made, I’m guessing that the previous underwent batch distillation, whereas the latter underwent steady distillation. It’s bottled at 42% energy.
It’s value noting a couple of contextualizing particulars about this rum and my tasting of it: 1) Since this can be a pattern, I won’t be able to touch upon the rum’s worth in relation to its worth. 2) For a similar purpose, I used to be not in a position to conduct the method I usually take for tasting, which entails a number of periods taken throughout completely different days. 3) This rum, as indicated by Johann, was designed to be used in cocktails. Whereas this doesn’t imply that it shouldn’t be tasted nor evaluated neat, it’s nonetheless vital to pay attention to the producer’s intention.
Transcaribbean Rum Line Flying King- Assessment
Coloration: Wild honey.
On the nostril: Pungent and a bit of sharp. Predominantly funk, cubed pineapples, and chocolate flakes. The chocolate develops into Maltesers, digressing into salted caramel earlier than settling down into bananas and bread.
Within the mouth: Surprisingly smooth in character and texture, although not essentially in a disappointing approach. Fruit bowl vibes, particularly with kiwi, lanzones, and delicate cherries. Accents of chocolate wafer sticks, earth, and oyster sauce. The end has vivid echoes of funk, semi-rotten banana peels, and apple skins.
Conclusions:
The “traditional” character of this mix comes by means of, particularly within the funk and fruitiness. There’s a quick spike of ethanol on the nostril that I wasn’t too enthusiastic about, however thankfully, the thematic thread of chocolate took over, and the palate was way more balanced. A qualm that I’ve with many blends is that they’re typically skinny and one-dimensional. Whereas the feel of this isn’t probably the most gripping, it’s far sufficient from linearity. Since Spanish-style rums haven’t been my favorites to this point, I’ll simply go forward and say that the complexity comes from the Jamaican rum. Haha!
Rating: 5/10
The lead picture was taken from casadevinos.com.au, whereas the picture of the label was taken from expert24.com.
