The Tasting Panel magazine

November 2014

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Page 103 of 136

november 2014  /  the tasting panel  /  103 KIOWA BRYAN: RHUM CLÉMENT Produced and estate- bottled at Habitation Clément in Le François, Martinique—the birthplace of Rhum Agricole—Rhum Clément produces a wide range of rums and is made directly from freshly-pressed sugarcane juice. Aged a minimum of four years in virgin Limousin barriques and re-charred bourbon casks, Clément V.S.O.P. Rhum Agricole Vieux exhibits flavors of coconut and banana, crème brûlée, nut and dried fruit. What the Mixologist Loves: "It's a category of spirit that is very up-and-coming within our community. Rhum agricole is made directly from sugarcane, so you get a lot of the terroir of the soil in its flavor profile, much like an agave spirit. Specifically, with this you get a lot of banana, and when it's aged, you get a very caramel/toasted-banana flavor." BRIAN KLEMM: SELVAREY RUM Crafted by Master Blender Francisco "Don Pancho" Fernandez—one of the most respected Master Blenders in the world—in Chitré on the Gulf of Panama, Selvarey Rum's two ultra-premium expressions feature wonderfully complex and elegant flavor profiles. With Don Pancho's expertise and the finest sugar- cane—grown in Panama's volcanic soils—Selvarey elevates rum to a whole new level. What the Mixologist Loves: "It's incredibly special because it's a blend of 3-year-old and 5 year-old rum, which gives it young vibrancy and also complex maturity. Rich and lush—I just love it. The cocktail stays true to the spirit's blend as the lime and apricot augments the 3-year-old, while the whiskey bar- rel aged bitters enhances the maturity of the 5-year-old." Brian Klemm, Bartender at Los Balcones in Hollywood, CA. Kiowa Bryan, Bartender at The Eveleigh in West Hollywood, CA. The Mah'Tina Turner ◗ 1 oz. Clément Mahina Coconut ◗ 1 oz. Clément VSOP Rhum ◗ ½ oz. cream ◗ ½ oz. Clément Canne Sirop ◗ ½ oz. lime juice ◗ ¼ oz. Montenegro Amaro ◗ Whip (shake with few pebbles of crushed ice), dump into a Julep cup and top with more crushed ice. Float with amaro. Sunset at Selvarey ◗ 2 oz. Selvarey White Rum ◗ 4 oz. pineapple gomme ◗ ½ oz. Coco López Cream of Coconut ◗ ¾ oz. lime juice ◗ ½ oz. apricot purée ◗ Dash of whiskey barrel aged bitters ◗ Combine ingredients. Shake and pour into a coupe glass. Dust with nutmeg.

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