Issue link: http://digital.copcomm.com/i/1013885
august 2018 / the tasting panel / 85 A s spirit categories seek to further entrench themselves in the minds of both newcomers and veteran consumers, producers have found more room for inventiveness within their portfolios. With rum experiencing this shift, Serrallés, a brand that's honored the tradition of excellent rum-making since 1865, has developed a number of dynamic new expressions to help consumers savor the spirit in a modernized way. Based in Ponce, Puerto Rico, and currently managed by sixth-generation rum producer Roberto Serrallés, Destilería Serrallés has a rich history of producing incredible rum. While the company's most popular product line, Don Q, has long been a favorite on the island since it launched in 1934, it's seen increased popularity and distribution in the U.S. over the past few decades. Named after Don Quixote, Don Q includes aged, single-barrel, and flavored releases. The company recently began aging and finishing these rums in different barrel types. Master Blender Jaiker Soto Bravo, who has a background in chemical engineering and 17 years of experience in the rum industry, notes that this change in philosophy allows Serrallés to "bring out unique notes in the rums and create a dynamic flavor profile in these expressions." To produce Don Q, Destilería Serrallés utilizes water from the Río Inabón—which has served as the company's water source since its founding—and its proprietary yeast, utilizing a five-column still to distill the rum. The distillery team then transforms the resulting spirit into new expressions built for contemporary palates. Don Q Spiced Rum ($30) elevates what consumers expect from a spiced rum while bringing out the best of the ingre- dients themselves: rums aged a minimum of three years in American white oak barrels until they're tinged with notes of vanilla, cinnamon, nutmeg, and clove. Don Q Double Aged Vermouth Cask Finish Rum ($50), meanwhile, begins with rum rested in American white oak barrels for five to eight years; once it reaches the flavor profile Soto Bravo desires, he finishes it for four to six weeks in Mancino Vecchio Vermouth barrels made from Italian oak. With layers of cherry, honey, raisins, dark chocolate, and vanilla, the vermouth's flavor profile seamlessly melds with Don Q to develop a complex and outstanding spirit. While Soto Bravo says Don Q can be enjoyed in a variety of ways, he encourages guests to always try the expressions neat in order to discover the beautiful and distinctive notes in each offering. For mixologists, the Don Q Spiced Rum works perfectly as the base for a Spiced Daiquiri (see recipe below), bringing an unexpected punch to a beloved classic cocktail. The Vermouth Cask Finish Rum also plays well as a twist on the crowd-pleasing Manhattan. As for what's next for this legendary rum producer, Soto Bravo mentioned soon-to-be-released barrel-aged expres- sions. If the past 150 years have taught us anything about Destilería Serrallés, industry insiders can expect they'll be nothing short of remarkable. Finished for four to six weeks in Mancino Vecchio Vermouth barrels, Don Q Double Aged Vermouth Cask Finish Rum puts a twist on the classic Manhattan. For mixologists, the Don Q Spiced Rum works perfectly as the base for a Spiced Daiquiri, bringing an unexpected punch to a beloved classic cocktail. The Vermouth Cask Finish Rum also plays well as a twist on the crowd-pleasing Manhattan. Spiced Daiquiri ◗ 1½ oz. Don Q Spiced Rum ◗ 1½ oz. lime juice ◗ ¾ oz. vanilla simple syrup ◗ 2 drops Angostura bitters Shake the rum, juice, syrup, and bitters with ice. Strain into a coupe glass.