Issue link: https://digital.copcomm.com/i/113109
PHOTO: ROB BROWN Brandon Lieb, co-founder of Atlantico Rum. released two new expressions, Platino and Reserva, while the lagship Private Cask won ���Best of Show, Brown Spirits��� at the Wine & Spirits Wholesalers of America (WSWA) Convention & Exposition. ���We���re very proud of that award,��� says Azqueta, who is based at Atlantico���s headquarters in Miami. (Lieb relocated to Los Angeles as the company continued its national expansion.) ���It���s a great indicator of rum���s resurging popularity. When Aleco and I started this, there were only a couple of rum bars in the U.S. Now they are opening up all across the country, which certainly helps customers explore different types and syles of rum.��� ���We���re also seeing a lot of bars bringing back the Tiki cocktails,��� says Aleco. ���We���re trying to help fuel people���s rediscovery of what rum is about, how versatile it is, and how it���s part of the artisanal craft cocktail movement. We think we came along at the perfect time in the spirits industry.��� MIAMI: The Broken Shaker I PHOTO: TOM CLARK f this country has a rum epicenter, then it must deinitely be Miami. ���There are a lot of people in Miami who know a lot about rum, says Elad Zvi, co-founder of bar management service Bar ��� Lab. ���The rum renaissance is taking place here in Miami; we take it very seriously. ��� Along with his business partner Gabriel Orta, Zvi is also managing partner at the Broken Shaker, owned by the Sydell Group and located at the Freehand Miami Hotel. The clientele frequenting this ���bohemian cocktail bar��� are mostly locals and New Yorkers, who appreciate the relaxed atmosphere, the homegrown ingredients and the house-made syrups used at the bar. They also appreciate Broken Shaker���s expansive list of rums���between 40 and 50���that are only top-shelf spirits. ���It is hard for a new rum to make it in Miami, but when you have a good product like Atlantico you can go anywhere, ��� Zvi says. He���s especially enamored of the Platino, which he describes as a high-end white rum that���s light and refreshing in cocktails. ���The balance, the lavor, the aroma���you can tell that someone who knows the craft made this rum. ��� The Rum Diary Elad Zvi and Gabriel Orta, co-founders of Bar Lab, at The Broker Shaker in Miami. ��� 2 oz. Atlantico Platino Rum ��� �� oz. homemade hibiscus syrup with cardamom�� ��� �� oz. fresh��kafir lime juice ��� Add all ingredients and��shake. Strain into glass. Garnish with��fresh sage, rosemary and basil. 104 / the tasting panel / march 2013 PHOTO: TOM CLARK On-Premise with Atlantico Azqueta and Lieb traveled to several different countries for their rum research, ultimately settling on the Dominican Republic for production facilities for several reasons including its long rum history, the amount of sug- arcane being grown and the climate. ���It was also about the country���s clear expertise in making rums,��� says Aleco. ���And that���s where we found our amazing Master Blender, Omar Ramirez.��� Saurez enticed Azqueta and Lieb to go with an innovative blend of both sugarcane juice and molasses for Atlantico Private Cask, additionally adding low-alcohol aguardiente to bolster the deep lavors. The components are aged individually in lightly charged bourbon barrels in a solera system before the inal blending. The mix produces a smooth, lavorful and well-balanced proile, with the cane juice providing fresh, clean, loral notes while molasses provides a heavier, bolder body. ���We���re the irst rum out there that we know of that uses a blend of both cane juice and molasses,��� says Lieb. ���It makes Atlantico a unique product, with a unique story among super-premium rums.��� Last year, in addition to expanding distribution to all 50 states, Atlantico