Edible South Florida Spring 2012 : Page 17
Mix two parts Old and New World history, one part Caribbean culture, one part rich caramel, spice and vanilla flavors, and a generous dash of international intrigue. Add a few drops of exotic abandon. Serve with ice and sip outdoors, under a rustling palm moved by a briny breeze, paper umbrella optional. The story of rum is a true South Florida cocktail. Rum Diary Thoughts on this cane spirit Why does rum seem to garner less respect than other spirits? Is it rum’s shady past or its association with frozen drinks? Maybe it’s the kitschy pirate, tiki-party marketing that makes it hard to take rum seriously. Then there’s the price. Upper-end rum is often cheaper than other premium spirits, so it seems like less of a luxury than a blue bottle of scotch – even though the price has to do with lower production and import costs, not the quality of the booze lurking within. “Rum is accessible, palm tree, sailboat, sand-in-your-toes kind of fun,” says Miami rum expert Robert Burr. But it’s also a spirit that’s equally comfortable dressed up for a night on the town. As editor of the Gifted Rums Guide, founder of the annual Rum Renaissance Festival and judge in many international rum competitions, Burr gathers connoisseurs to explore, discern and savor the world of premium rums. When bourbon was having its moment in the 90s, rum producers started seeing rumblings of future progress and began aging rums in anticipation of its rise. Now, these rums are peaking in the barrel. They’re being released at a time when sipping spirits is in vogue again. The range of this versatile spirit, made from molasses or sugarcane, spans bold and brash, smooth and delicate, sweet like dessert or rich like cognac. “Rum has wonderful flavors. People respond to these delightful tones of caramel, butterscotch, vanilla and spices that come from the interaction with the wooden casks,” Burr says. And no two rums are the same. “Rum has no rules,” says rum ambassador Bahama Bob Leonard of the Rum Bar at the Speakeasy Inn in Key West. Unlike bourbon, scotch or other spirits made according to strict standards, “rum can be whatever it wants to be. It fits the pirate image.” As a result, there are myriad rums to fit any palate. Says Burr: “If you think you don’t like rum, you simply haven’t tried enough of them.” By Daniel Treiman | Photography by Robert Parente edible SouthFlorida.com | spring 2012 | 19
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