Training

Back to the Club

Well, its taken me a full week to get around to it, but I thought I’d quickly run through what went down at Rum Club last monday.

It was the Ron Zacapa tasting, and the team from Diageo’s Reserve brands did a great job, (although, when you pour Zacapa over ice, there is very little else you have to do really) We tasted the 23yr old and the XO. Before the tasting a little lesson on where the rum is made and what makes it special, with a freshly charred barrel stave and some botanical samples passed around, activating the nose before the tasting certainly improved the flavor of the spirits. I have a draft of a post on the XO going so I won’t go into too much detail, but suffice to say it was a truly fine experience.

There were a few new faces there. James Hudson, of the Rum Diaries and Curtis York from Quittin’ Time. Curtis imports a stack of rums from around the world. Brinley (St.Kitts), El Dorado (Demerara), LA Mauny (Martinique) and Riviere Du Mat (Madagascar) to name them. Prices go up quite high, but you’re getting top quality for your dollars.

Standard
Bar, Sydney, Training

Rum Club November

jug-rum-two-sizes-01-s

Join the Sydney Rum Club on Monday 16 November, 2009 for an in-depth, interactive presentation from rum guru and Reserve Brands Ambassador Nick van Tiel.

This Rum Club will give members the opportunity to taste one of the world’s finest rums, Ron Zacapa, as well as learn about the intricacies of the spirit.

Rum Club has been running for over five years and has members in London, Adelaide, Sydney and Melbourne. Session host Nick van Tiel has previously worked at London’s Trailer Happiness Bar where Rum Club was founded.

Come along to learn, ask questions and enjoy a few drinks with other like-minded rum aficionados.

The Rum Club will meet at Eden Bar & Restaurant at 6.30pm. The session costs $10, which includes membership.

Eden Bar & Restaurant

Shop 2, Level 8

MLC Centre

19 Martin Place

Sydney

http://www.therumclub.com/the_sydney_rum_club.phtml

To RSVP for the evening, email info@edenbarandrestaurant.com.au

Standard
Spirit, Sydney

Name the Rum

Barrels_Warehouse C

The Sydney Rum Club have an interesting little contest going at the moment. They have turned their hand to making Rum, and have produced a barrel of the stuff to help Sydney’s drinking public to understand the process of making and aging the sugar spirit. You can purchase a share of the barrel for $50, getting you access to tasting as the Rum ages and a personalized bottle at the end of 12 months when the Rum is deemed ready. If you want a shot at saving yourself $50, you can submit a name for the Rum, and win yourself a share. Send in your names to rharris@intermedia.com.au and get in the draw.

I’ve submitted an entry.

Governor’s Downfall.

Rum has been a part of the Sydney tradition for as long as european settlement. By the start of the 1800’s,  free settlement was creating pressure for the Australian penal colony to be treated as a partner in Britannia’s realm. The Governor, William Bligh, failed to convince her Majesty’s Treasury to provide appropriate currency to provide liquidity to the fledging economy. A barter economy quickly developed, teasing development outside the mandate and tax system, culminating in the Rum Rebellion and the early demise of Governor Bligh.

In 2009, New South Welshmen are once again faced by a crisis of liquidity, and while one barrel might not be enough to bring about open rebellion it should at very least soothe the tensions.


Standard