The Tasting Panel magazine

March 2015

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56  /  the tasting panel  /  march 2015 WHAT WE'RE DRINKING T he most recent data on rum consumption in the United States is very promising. In 2013, 25.6-million 9-liter cases of rum were sold in this country, generating nearly $2.4 billion in revenue for distillers (source: DISCUS). Until the resurgence of classic cocktails and craft mixology about 12 to 15 years ago, rum had always been interpreted among bartenders and consumers as a loose spirit category, often confused with rum-based flavored liqueurs and spiced rums flooding the U.S. market, along with some "dark" styles and over-proof labels. The true unflavored sipping rum came a long way in this country recently, thanks to tiki bar culture and rum brand ambassadors but it has been a sought- after connoisseurs' spirit category in Europe—particularly in the U.K., Germany, Italy and Spain—for the past 30 years. Historically, Pusser's Admiralty blends have been heavily influenced by the Port Mourant (PM) double-wooden pot still located in the Demerara Valley, Guyana. This method yields 40% less than any other copper or stainless pot stills, a great compromise to deliver such a rare and flavorful style of rum. The association of rum with the British Royal Navy began in 1655. Pusser's Rum represents the style that became the official blend—regulated by the British Navy for centuries, until July 31, 1970, when the naval ration or "tot" was discontinued. Since 1980, the recipe has been sold under the brand name Pusser's (for the ship's purser) and is now a cult rum for fans of the genre. Today Pusser's is referred to by connoisseurs as the "single malt" of rums for its distinctive style and complexity. The product is still produced respecting the rules of the British Navy—no preservatives or additives, certifying a 100% natural product. With aromas quite rich in high esters and its full-body character, its bold flavor makes it a great choice not only in the signature proprietary Painkiller, but also in Rum Old Fashioneds and Manhattans, as well as Sidecar-style and Pegu cocktails with Pusser's Rum in lieu of gin. Tasting Notes Pusser's Rum Blue Label offers a distinctive amber color with hints of burnished copper, while on the nose promotes spicy molasses, caramel, hints of orange rooibos tea and vanilla with a whiff of banana bread. On the palate with its full-bodied texture, it delivers flavors such as molasses, spices, almond cake and espresso. The lingering, layered complexity promotes a long-lasting finish. Pusser's Old Fashioned #2 by Francesco Lafranconi ◗ 2 oz. Pusser's Rum Blue Label ◗ ½ oz. Pierre Ferrand Orange Curaçao– Bitters Mix ◗ 2 dashes Jerry Thomas Decanter Bitters ◗ ½ oz. iced water ◗ 1 large ice cube 2"x2" (made from silicon mold) ◗ Place the curaçao-bitters mix in an Old Fashioned glass, roll the glass to coat the inside, place the ice cube in the glass with ice tongs and pour the rum over. Add iced water and stir with bar spoon to mix the ingredients; twist a grapefruit peel on the drink and place the peel on the inside of the glass. Place a Luxardo cherry on top of the ice cube. Garnish with a slice of orange. Putting Pusser's on the Map THE BRITISH NAVY'S RUM OF CHOICE HAS BECOME THE CONNOISSEUR'S PREFERENCE by Francesco Lafranconi / photos by Mona Shield Payne CURRENT U.S. OFFERINGS Pusser's Rum Blue Label 42% Pusser's Rum Aged 15 Year Blue Label and Ceramic Commemorative Editions Ryan Kensinger, Bar Manager at Rhumbar in Las Vegas, and Francesco Lafraconi, Executive Director of Mixology and Spirits Educator for Southern Wine & Spirits Nevada, enjoying Pusser's cocktails on the patio.

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