With the British Winter drawing in and the nights getting longer, what better way to get through a damp and chilly night in November then to curl up next to a fire with a glass of excellent rum. Now granted the fire at Portobello Road’s Trailer Happiness is more of a rum soaked flame show on the copper ceiling, but the warm atmosphere of the bar and the Tiki mad bar staff are just as good.

So the evening of Monday 7th November 2011, found a small group of us enjoying Ron Botran Reserva and Solera 1893, in the company of Maya and Francis from Ron Botran’s UK distributor – Distillnation. We also got to say hello to the latest addition to the Trailer bar team – Alex, who recently left Mahiki to find his Happiness in Portobello Road. Among many things, Alex did a great job throwing together the evening’s opening rum punch, featuring Ron Botran Reserva, a rinse of absinthe, some pineapple juice and “other good shit”. In all honesty I lost the plot as to what was in it exactly, but it actually was “good shit”…

So punch in hand, we sat down like the good little boys and girls we are to listen to Aunty Maya tell us a story of distant volcanic shores, Dominican Monks and the Solera rum production…

Although relatively new to the UK market, Ron Botran is every bit a part of Guatemala’s history of rum production, which dates back over a hundred years. Of the four distilleries that make up Industrias Licoreras de Guatemala, the Botran family’s Industria Licorera Quezalteca was the last to be established in 1939.

Migrating from Spain in the early part of the 20th century, the family brought the Spanish sherry production techniques with them to Guatemala. Initially making a name for themselves for their sugar cane production, the Botran family started producing rum using a technique similar to the production of sherry and called it “Sistema Solera”.

Unlike most other rums, which use either sugar cane juice or molasses, Botran uses virgin sugar cane honey, which still contains 72% – 76% of the sugar. This gives a much higher sugar content for fermentation, which is also unusual in that the fermentation period is approx 120 hours as opposed to the usual 24 – 72 hours for most other rums. This much longer fermentation period is possible due to the use of yeast derived from pineapples. Because of the unusually long fermentation process, more of the sugar is converted into alcohol, giving the resultant distillate from the column still a much fuller taste.

As shown in the diagram below (courtesy of Rones de Guatemala), the distillate is then put into American whiskey barrels, that have previously been used in the production of Jack Daniels, where it is left to age. After a period of time, this aged rum is then married in a 400 liter intermediate vat with older rums, before it is put into re-charred American whiskey barrels to continue aging. Before final marrying, the last vat of blended intermediate rum is then put into either ex-port barrels or ex-sherry barrels and aged for a period of time to impart additional flavours. Finally and depending on which Botran rum is being produced, the final marrying will take a blend of rums from the port barrels, sherry barrels and older lots of previously aged rum.

All of this marrying and aging takes place at the Industrias Licoreras de Guatemala warehouse in the city of Quetzaltenango, which is at a height of over 7,000 feet above sea level which also means that unlike most other climates in the Caribbean, the temperature is cooler. Both the higher altitude and the lower temperature have a major impact on the aging process and therefore the taste of these fine rums:

Reserva -A Solera blend of rums aged between 5 and 14 years, using some sherry barrel aged rum, with a larger proportion of port aged barrels. This is a complex, dry, slightly woody rum with hints of chocolate, almonds and caramel. Although smooth to start, it still has a slightly peppery bite on the finish. This makes for a great pouring rum, while still being approachable enough to sip.

Solera 1893 – Again and as the name suggests, a Solera blend of rums aged between 5 and 18 years, but using a higher proportion of blend from the sherry barrels. This is sweeter and richer in taste and makes for an excellent sipping rum. Like the Reserva, it has aromas and tastes of chocolate and caramel, but also has notes of dried mixed fruit.

To finish the evening’s tasting off, Maya treated us to a little trick she’d been taught by the guys and girls at the distillery and had Francis pour us all out a measure of chilled Solera 1893. Knowing that the addition of ice to neat rum often makes it easier to drink, due to both the chilling effect and the dilution, it didn’t come as much of a surprise that chilling this particular rum made it even easier to sip.

Both the Reserva and Solera 1893 are bottled at 40% ABV / 80 Proof. With both rums being aged for a minimum of 5 years and using the same production techniques, it’s fundamentally the time spent aging in the sherry and port barrels along with the proportion of each in the final blend that sets these rums apart from each other.

Today, Industrias Licoreras de Guatemala is responsible for the production of Ron Botran, Ron Zacapa, the bulk rum used in Plantation’s Gran Añejo Rum, as well as several other rums and spirits from Guatemala.

So with Maya having finished her wonderful impersonation of Jackanory, the more astute among you may be wondering what happened to the Dominican Monks, the tales of adventure on volcanic shores and what either of these things have to do with  Guatemala rum production. In a nutshell, if it wasn’t for the Dominican Order of Monks, who it is believed first took sugar cane and planted those same canes in the fertile volcanic soils of Guatemala, we probably wouldn’t have the rums of Industrias Licoreras de Guatemala. So next time you’re drinking Ron Botran, Ron Zacapa or Plantation Gran Añejo Rum, remember to raise your glass and offer a toast to those Dominican Monks.

As usual, my thanks to Max and Damien for yet another great Rum Club and to Distillnation’s Maya and Francis for a great evening with Ron Botran. The next London Rum Club is scheduled for Monday the 5th December and will be featuring Shervene Shahbazkhani, the UK Bacardi Brand Ambassador, along with some of their fine rum. For those interested in learning more about the London Rum Club, please either visit the website or pop into Trailer Happiness and speak to the bar staff.

With RumFest 2011 slowly becoming nothing more than a wonderful rum-soaked memory, the lovely Maya Weier from distillnation will be heading to Trailer Happiness on the 7th November, to remind us of how good Ron Botran is.

Starting at 7pm, Maya will talk us through the history of Guatemalan rum, the Solera process and in particular Ron Botran.

If RumFest is anything to go by, expect to have a chance to try both the Botran Reserva and the Botran Solera 1893. Both rums are made from virgin sugar cane honey and then aged for a minimum of 5 years using the Solera process.

Further details on next week’s tasting can be found on the Ron Botran Rum Club Facebook page. For those interested in learning more about the London Rum Club, please either visit the Rum Club website or pop into Trailer Happiness and speak to the bar staff.

Although not quite as hidden away as the Hidden Trails Speakeasy at this year’s RumFest, the Floridita Rare Rum Club has gained it’s place on the London Rum scene as much by whispered conversations and as it has by mailshots to the Floridita regulars.

Hosted by Head Bar Manager Richard Woods, each last Thursday of the month Floridita plays host to some very special and rare rums. So far Bacardi Reserva Limitada; El Dorado 25 Year Old; Havana Club Maximo and Plantation Rum Guadeloupe have all made an appearance and this month’s Rare Rum Club, on Thursday 27th October 2011, will be no less exceptional.

The following excert is taken from Floridita’s latest mailshot:

Floridita’s Rare Rum Club aims to be both informative and entertaining; it is a club that is designed to keep its members in the know, with useful inside information in the field. This club is designed for both Hospitality Industry people and Rum enthusiasts who want to expand their knowledge in the field… by sharing opinions, receiving information from experts and revel in all things Rum related.

The next bottle to be opened is 1703 Mount Gay Rum. This 1703 cask selection is a true symbol of the unique, centuries-old excellence of Mount Gay Rum.  Blended entirely from the treasures of Mount Gay’s prized reserve, each aged for 10 to 30 years; it is a masterpiece of perfect sumptuousness, a deliciously complex nectar created by the oldest producer of refund rum in the world.

The cost is £25pp; this will include the tasting, a rum cocktail, entrance to Floridita Live and a Rare Rum Club sharing platter for the group.

Places are limited, so to reserve a place please email Hannah Sakellariou – hannahs@danddlondon.com. Details on Floridita’s Rare Rum Club can also be found on the Floridita Website.

With less than a week to go, the UKRumFest 2011 promises to be bigger and better than ever. Back for its 5th year and with over 400 rums to see and sample, RumFest is the biggest rum festival on the UK drinks scene, if not the world. In the words of the Global Rum Ambassador and founder of the UK RumFest, Ian Burrell, it’s “Probably the greatest rum festival and selection of rum, rhums & rons under one roof..”

Organised by The Rum Experience, ‘UK RumFest is an international celebration of rum & cane spirit’. Headed by Ian Burrell, The Rum Experience aims to promote rum & cane spirits in both the UK and around the world. And if the continued penetration of premium rum and Cachaça in the UK is anything to go by, I’d personally say that they’re succeeding in that aim.

Still misunderstood by many, rum and cachaça continue to enjoy a rise in popularity both in the trade and retail sectors and show’s like RumFest continue to promote the positive range and versatility of cane spirits.

So over the weekend of the 15th to 16th October 2011, between the hours of 12pm and 6pm, Kensington’s Olympia 2 will be transformed into a tropical island paradise. Along with the rum tastings; rum masterclasses; live cocktails demonstrations; live Caribbean music; competitions and the opportunity to be among the first to try new rums to the UK market, several new additions this year include a new Tropical Food Market, the Tiki Bar Tender of the Year competition, as well as the trade-only Boutique Rumfest.

This year’s exhibitors include: Angostura, Appleton Estate, Atlantico, Bacardi, Banks, Ron Barceló, Ron Botran, Bristol Classic Rum, Ron Brugal, Bundaberg, Captain Morgan, Chairman’s Reserve, Rhum Clement, Cruzan, Doorly’s, Ron Diplomático, Don Q, El Dorado, Flor de Caña, Germana Cachaça, Green Island Rum, Havana Club, La Mauny, Lamb’s, Leblon Cachaça, Koko Kanu, Mahiki, Mount Gay, Mount Gilboa, Myers’s, Pink Pigeon, Plantation, Pusser’s, Pyrat, Rhum J.M, Ron de Jeremy, Ron Santa Fe, St Barth, Rum Fire, Sailor Jerry, Santa Teresa, St Aubin, St Nicholas Abbey, Toz, Trois Rivieres, Wray & Nephew, XM Royal, Ypioca Cachaça and Ron Zacapa. This isn’t an exhaustive list and I’d certainly expect to see many other brands on show between the Boutique RumFest and RumFest itself.

With RumFest being such an important event on the rum calendar, you can expect to find many of the top people in the rum industry attending, including many of the rum brand ambassador’s, distributors, a number of master distillers and of course several of my fellow rum bloggers. With many of the brands showcasing their latest bottling’s at RumFest along with the many rum tastings and seminars, the Tiki Bar Tender of the Year competition live on stage and the results of the Golden Rum Barrel awards, it really is the place for any rum-lover to be.

Of course, tropical culture isn’t just about drinking rum and in true Caribbean style, the weekend will also feature live bands, playing a mixture of reggae, salsa, samba and zouk. For those who find the tropical beats and rhythms too much, relax with Bacardi at the Dominoes and Daiquiri Zone and try your hand at one of the tropics most relaxing pastimes. To complete the party why not head to the new Tropical Food Market, featuring some of the finest delicacies and cuisine from the tropics. Here you’ll find chef’s competing in the Rum Experience Chef of the Year competition, hoping to win an all expenses trip to Barbados, as well as demonstrations and seminars from the highly acclaimed rum chef Paul Yellin. Having travelled the Caribbean discovering many tropical dishes, let Paul show you how to use rum in your cooking.

Tickets are available in advance online at £22 per day or for a weekend pass at £32 per person. Tickets purchased on the day will cost £25 on the door. For your money you will recieve “Access to the world’s biggest Rum Festival, with over 400 rums to sample, 5 Rum sampling vouchers, Live musical entertainment, cocktail master-classes and demonstrations, Free rum master-classes &  rum seminars*, salsa lessons and your exclusive goody bag with branded tasting glass and show guide. *subject to availability.”

For those new to RumFest, the sampling voucher is the show’s currency and will need to be handed over for each sample. 1 voucher = 1 sample. Additional vouchers can be bought from the front desk for £1 each.

There’s also a limited number of VIP tickets for both days, priced at £40 per day, giving: fast track entry into the show; entry into the V.I.P Aged Rum Experience room; an exclusive Rum tasting masterclass; an exclusive rum & chocolate master class; a V.I.P goody bag, including a world exclusive new ‘Burrell Rum Glass’; Caribbean Canapes from Cottons Camden Restaurant and Cocktails from Appleton Jamaica Rum.

Those in the drinks trade can also attend The Boutique Rumfest, where you will have the chance to explore a range of new and boutique distillery rum, as well as attend seminars and tastings such as: Santa Teresa Tasting; Let’s Talk Rum; Diplomatico Tasting; Don’t Fear the Blender; The Art of Distillation; The Grand Tasting; El Dorado Tasting and the Bacardi Legacy Seminar. So make sure you register for the show and head down to the Hilton Olympia between 12pm and 9pm, on Friday 14th October.

So for more rum than any one man or woman could handle, live Caribbean music, great food and a totally tropical weekend, make sure you finish the London Cocktail Week by heading to the UK RumFest 2011.