Category: Rum Running

Favorite Five Rums of 2021

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There is little doubt, in my mind and opinion, that 2021 was one of the best rum years for the state of Florida in recent memory. There were a ton of new rums brought into the state as well as a great slate of limited run rums… not to mention the insane lineup of Single Barrel releases that the Florida Rum Society brought us all.  After much deliberation, here are my Favorite Five of 2021 (with some honorable mentions thrown in there for good measure).

#5 – Worthy Park 109: This new standard offering from my favorite distillery had been anticipated for over year.  Whispers of it started at Miami Rum Congress in February of 2020 and it finally touched down Fall of 2021. This, for me, has become a cocktail staple in my bar and has replaced a number of different rums, some not even Jamaican. It is versatile and is now my standard Mai Tai rum. To quote myself, “It is like Worthy Park Single Estate Reserve and a Demerara 151 had a rum baby and it was crowned king of the Rum Gods!”

#4 – Appleton Estate Hearts Collection 1994: The wild ride of Appleton Hearts in the U.S. was a little crazy and I still don’t fully understand what happened.  These 3 initial bottlings were released in Europe about a year ago with the anticipated launch in the U.S. in March however March came and went without a whisper.  The last I had heard from a Campari rep was that they weren’t planning on even releasing them here.  Then, kind of out of the blue, they started to drop in November. Finding the set is like hunting a unicorn but they have shown up in some unexpected places.  I was lucky enough to secure a set and I actually love all three of them for how different they all are, but the 1994 is the stand out in my mind.

#3 – Ko Hana Koa Barrel: The Hawaiian Agricole Style rum coming out of Ko Hana is a wonderful breath of fresh air. I love everything they are doing with single cane varietals however this Koa Barrel Aged rum is, far and away, the most unique rum I had the pleasure of experiencing this year.  The endemic Koa wood gives this rum its deep red color along with some fantastic tasting notes of buttered toffee and cocoa. They only release 1-2 barrels a year and you can only buy it directly from the distillery so be on the look out and grab one when available.

#2 – Holmes Cay Australia 2012 (FRS Single Barrel): The first and only Australia release from Holmes Cay, this Beenleigh rum packs a punch!  Originally planned to be proofed down slightly, a happy accident had this rum bottled at full 67.5% and I, for one, am thankful that it is. It is bright with spicy chocolate, rose and eucalyptus and opens up with just a drop or two of water. This first FRS/HC collaboration really knocked it out of the park and I look forward to more in 2022! (There are a few bottles of this pick available exclusively at Five Star Liquors in Longwood, FL.

#1 – Worthy Park Special Barrel – FRS Gemini Barrels: Anyone that knows me is probably not surprised by this selection as my #1 rum of 2021!  This 13 year 100% Worthy Park Medium marque is one of the most special rums I have ever had the pleasure of experiencing. The wait was well worth it and I will continue to give non-stop accolades to Zan Kong from Worthy Park, Michele Willard from Backbar Project, and Broc Smith for all their hands in making this a reality for the rum lovers of Florida.  This rum gives a full mouth feel and a bouquet of flavors that go along with the WPM marque including burnt pineapple, black cherry and olive oil.  It has an amazing finish that lingers for hours if you let it. There are an EXTREMELY limited number of these bottles available exclusively in the FRS Online Rum Shop. I have been known to say that I want this to be the last rum I experience before my time on this earth is over!

Here are few honorable mentions that just missed the cut: Hamilton Single Barrel (FRS): Enmore Wooden Coffee Still, Hampden Great House 2020, Grander FRS #2 – Toasted Oak Finish

And there we have it… my favorite rums of 2021.  Do you have a list of Top 5? Would love to see it either in the comments or in the FRS Facebook group!  Here’s to seeing what comes next in 2022!!!  Cheers!

Meet Johann Jobello – Transcontinental Rum Line

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Johann Jobello is a Product Manager for sugarcane spirits at La Maison & Velier.

As part of our month long celebration of Transcontinental Rum Line and their new 2021 release, we wanted the Florida Rum Society to meet Johann and have a change to learn more about him…

Johann was raised back and forth between France and Martinique, he’s been a promoter of the Caribbean culture, most recently working at the iconic LMDW shops and currently on the LM&V global team. With his Caribbean heritage and passion for high quality spirits, rum naturally became the perfect field for him to share his passions and expertise.

FRS: Tell us about your personal rum journey and background.

Johann: Rum has always been more or less present in my life. In the West Indies it is an integral part of our heritage. I wasn’t necessarily aware of it when I was younger– my journey has been far from linear. When I returned to live in Martinique in 2016, the idea of working in this sector gradually emerged. I had no experience in spirits and finally in early 2018, I started at La Maison du Whisky as a spirits vendor  in one of the two Parisian boutiques. I joined the LM&V global team in 2019 and had the opportunity to become deeper involved in production management at the beginning of this year.

FRS: What brought you to join the LM&V team?

Johann: My experience in the store was decisive: in contact with the thousands of references that we had, I deepened my knowledge day after day. Having already a passion for rum, I became intimately engaged with the sugarcane spirit projects from Velier—my passion was multiplied tenfold! When the opportunity to join the LM&V team presented itself, I made my interest known to work more closely with these amazing companies, producers and bottles.

FRS: How would you explain the TCRL concept to people unfamiliar with it?

Johann: The rum category is very broad and diverse. Everyone works differently. For me, the most important thing is that the consumer knows what he is drinking in full transparency. TCRL is the independent bottler range by La Maison du Whisky to offer the experience of tasting across many island and producer styles, with full transparency on where it was aged and for how long, and retaining the integrity of the spirit with no additives or flavoring.

FRS: Specifically, what is it about the TCRL line that you find most interesting?

Johann: Beyond the concept of the range and the values we want to transmit, I like the diversity we have shown in our bottlings. This is for me the most exciting challenge!

FRS: Do you have a personal favorite from this year’s line up?

Johann: Not surprising but the Trinidad 2001 is exceptional. One of best TCRL I ever tried! I think that the Australia 2013 can also a be great discovery for people who never heard about Australian rums.

FRS: Give us your favorite rum cocktail recipe.

Johann: I love Jamaican Negroni! We are less used to drinking rum with bitters but it works very well! My specs are 1,5 oz of Jamaican rum for some extra funk. TCRL Jamaica WP 2015 is perfectly suited. With 1 oz red bitter and 1 oz red vermouth, and big ice cubes.

FRS: When travel starts to be welcomed back to the world, is there anywhere that you just cannot wait to pack your bags and head off to?

Johann: Martinique! My whole family lives there. And I have to go around to visit the distilleries (again)!

FRS: Our members are itching to start traveling again and some have expressed interest in going to Martinique. Do you have any “Can’t Miss” things on the island you can share with us?

Johann: It all depends on what you want to do. Martinique: we obviously think about the beach, but I love to go to the mountainous part in the north or to the countryside far from the hustle and bustle of the city. Gorges de la Falaise in Ajoupa-Bouillon is an outstanding site.

FRS: Have you had the opportunity to visit Florida?  If so, where did you go, and do you have any specific memory that stands out?

Johann: Unfortunately not. I wish that I’ll be able to visit Florida in the future. Florida is a great mix of cultures; I would love to this that.

FRS: Sometimes FRS members will get jealous seeing all the special releases that Europe receives and which never make their way over to The US. Are there any releases that we have gotten here that have made you, living in Paris, jealous?

Johann: I think that from now on this will be less the case with the authorization of the 70cl format. Even if it was our own decision, I’m a bit jealous that you guys have this Trinidad 2001. We didn’t keep anything for us in Europe.

FRS: Do you have any hobbies or passions outside of rum?

Johann: I’m a huge fan of sports in general. I used to work in that field before, for several sports media. I would love to attend to a Miami Heat game. In another life, I would have liked to be an economist.

FRS: What are you most looking forward to over the next year or two?

Johann: Let the world regain a semblance of stability above all. My case comes second, I’m really not to be pitied!

Join the Florida Rum Society and Johann on our upcoming Virtual Happy Hour (Register)

Shop the Johann’s NEW line of TCRL rums in the FRS Rum Shop

Rumdemic from Privateer

On By traderjaysIn florida rum society, Rum RunningLeave a comment

One of the early goals of the Florida Rum Society was to ensure that the best rums make their way to Florida. One of the best, if not THE best, rum made in the U.S. is from Privateer in Ipswich, MA.

Maggie Campbell, the President and Head Distiller, is one of the best in the world and Andrew Cabot, CEO, is an all around wonderful human being! Read more about Privateer on their site.

In Spring, right before COVID 19 turned the world upside-down, we were fortunate enough to be selected to relaunch Privateer’s “single barrel” program (now known as their Letter of Marque series).

Letters of Marque were issued during the Revolution to authorize merchants to act as Privateers. Our Letter of Marque collection comprises single batch spirits from the Privateer cellar, selected in cask by our trade partners as stand out expressions and bottled to specifications in partnership with the Privateer distilling team. This bottle is one of a limited release, never to be available again.

From the Privateer Letter of Marque bottle label

Samples were provided to us in April and six members of the Florida Rum Society connected virtually with Maggie Campbell to walk through six different rum expressions.

It was nearly unanimous that we selected a 109.2 proof New England Rum. It was aged 2 years and 10 months in a New American Oak Barrel. Because of the timing of the selection we decided that it should be known as “Rumdemic” (we think it fits).

The new oak gives it the character of a bottled-in-bond bourbon with a depth of flavor and tastes of oak, caramel, toffee, black cherry, dried pineapple and hint of cinnamon. It is fantastic neat, on the rocks or even in a simple cocktail like a classic daiquiri.

I’m thrilled to be able to bring this once in a lifetime rum to the rum lovers of Florida! There are only 214 bottles of it so don’t wait if you want to grab a few. It is only available at Five Star Liquor & Wine in Longwood, FL. You can visit to call (407-389-0710) for orders.

Black Tot Day turns 50!

On By traderjaysIn florida rum society, Rum Running1 Comment

For those that follow rum, there is a good chance you’ve heard about “Black Tot Day”. For those that haven’t, I’ll give you the short version…

From 1655 to 1970 the British Navy gave their sailors a daily rum ration or tot. This was until July 31, 1970 when the last tot was distributed. This day became known as Black Tot Day (ready more here).

This year was the 50th anniversary of Black Tot Day and was marked by a 24 hour Virtual Rum Event hosted by the Black Tot Rum company. The Florida Rum Society was asked to join said event and made the video below. ENJOY! Up Spirits!

Rum + Dinner = Perfection

On By traderjaysIn Rum Running, Visiting TikiLeave a comment

A few weeks ago Mrs. Trader (Nautical Nina) and I had the opportunity to experience the Sapphire Falls Rum Dinner. The Universal Orlando Loews Resort puts on this event 2-3 times a year. Each time they feature a different rum brand and pair their multiple offerings with a five course dinner. This past evenT starred Plantation Rums. From start to finish it was a Rum-Riffic evening! SPOILER ALERT: We LOVED this event and will be back for the next one and would HIGHLY recommend it to anyone who is a Rum Lover or a Foodie (or BOTH, like us)!

Upon arrival at Sapphire Fall, we were directed downstairs to Amatista Cookhouse.  There we checked in and were welcomed to the patio for beer, wine or, of course, rum.  They had a punch pre-made with Plantation Three Stars rum. I will say that while good, the punch could have benefited from being served over crushed ice like a Painkiller.  There were some passed appetizers while everyone waited to be welcomed in the dining room.

We had the pleasure of talking with Phil, Assistant Director of Food and Beverage, before the doors opened to welcome us to our tables. Phil is an amazing host and definitely is one that will go above and beyond to make you feel welcome.

Prior to entering the dining room we were assigned a table. Nautical Nina and I joined Rum Master Eddie, his wife, son and brother all at Table #1. As we entered and found our table, we settled in for dinner. The rum punch from outside was also available at each table but the best was yet to come.

We started with Sticky Santiago Spareribs which were agave braised with a pineapple mango chutney. The ribs were paired with a Carnaval featuring Plantation Stiggins’ Fancy Pineapple Rum. I already knew I was a big fan of Stiggins’ Fancy rum and this drink was wonderful.

It had a little charred pineapple in it, which was a nice touch. It was during this first course we were introduced both to Aaron, our mixologist for the evening from Sapphire Fall, and Rocky, Rum Ambassador for Plantation Rums. During the course of the evening Aaron would share how he built each rum drink and Rocky would give great information on each Plantation rum. (Rocky had amazing stories about the lengths that the Planation team goes to in order to ensure a premium, quality product. It was really wonderful to have the opportunity to hear those stories first hand.)

Next we moved to a Simple Seared Scallop paired with a Voodoo Lemonade made with Plantation Three Stars.  The lemonade was nice, light, made for pool side enjoyment. 

Then the soup course was a Bahamian Bouillabaisse (with snapper, shrimp, calamari and mussels) which was paired with a Plantation Original Dark Overproof “Red Tide”.  Since first coming out I have enjoyed the O.F.T.D. Overproof from Plantation and Red Tide was very nice… had an Old Fashioned feel to it, slightly sweeter.  It was a good contrast to the seafood soup.

The main course was an amazing Caribbean Rubbed Ribeye which was matched with, in my opinion, the highlight of the evening… The Smoke Show with Plantation Original Dark. Aaron served it “trapped” in smoke and then released the drinks and smoke to fill each table. The aroma of the smoke paired perfectly with the drink and steak. This was so enjoyable that Phil, and our wonderful waiter Henry, were kind enough to grab us another round.

We “ended” with a Autumn Spiced Cheesecake and Plantation Barbados 2002 Gran Terroir rum for sipping.  The cheesecake was fantastic with hints of cinnamon, clove, allspice and more.  The Barbados 2002 is a great sipping rum… it is how a Barbados Rum should be… a little “lighter” than a full Jamaican rum but able to stand on its own and represent Barbados with a slightly sweet finish.

The good news was that the evening was not even over yet… we ended back on the patio with hand-rolled cigars, coffee and one of Plantation’s newest offerings, their Xaymaca Extra Dry.  I have had the opportunity to become very familiar with this wonderful offering from Plantation… so much so that it actually is part of my “Mai Tai Rum Blend”.

I would be remise if I didn’t call out the fact that I had the opportunity to meet “Typhoon Tommy” (designer/builder of the beautiful Suffering Bastard tiki bar) and his fiancé, Kari (creator of Magical Tiki Meet Up). It was wonderful to chat with them about all things rum and tiki, and I hope that our paths will continue to cross in the future.

It is hard to put into words just how fantastic the Rum Dinner was. Phil’s team hosted an amazing evening and Aaron did a wonderful job building and pairing the drinks. (Shout out to Henry too… he was attentive and personable and has a true eye for guest service!) It was wonderful to hear the stories from Rocky and have the opportunity to chat with him thought out the evening (how do I get his job?!?!). Fernando, the incredible manager of Strong Water, also made an appearance and, like always, it was a pleasure catching up with him.

(Special THANK YOU to Rum Master Eddie who is always a wonderful host and makes sure we don’t miss the invites these events!)

While the next hasn’t been scheduled, Nautical Nina and I will definitely be joining!  Keep your eyes on my Instagram (@trader_jays) and I’ll be sure to post as soon as the next one is announced… I’d love the chance to taste some rum and eat some amazing food with everyone.

Summer of Rum: Islamorada Distilling

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Every year for 39 years my family has taken a pilgrimage down to the Florida Keys for the opening of Lobster Season. While I have missed years here and there, my parents have continued the tradition without a break. This year myself, the Junior Traders and my lifelong friend Sailor Rick joined the trip.

While fishing/lobstering was the overall focus, I’m always on the hunt for a Tiki Bar or new Rum. As I was about 12 miles from the end of my drive south, Islamorada Beer Company caught my eye. I noticed something that I maybe didn’t notice on my last trip two year previous… the side of the building also says “Distillery”. I immediately reached out to the Islamorada Distilling Team and scheduled a visit with Master Distiller/Brewer Stephanie Harper.

Upon arrival, Sailor Rick and I were given a warm welcome by the Manager Larissa. She invited us to the tasting bar and went through our rum lineup.

The set up is very unique… on one side of the building is the Beer Co, with full bar and high tops and merchandise then “next door” is the Distillery where you can do tastings and purchase their liquors. Some information that Larissa provided us is that under Florida law you can’t combine a Brewery and Distillery, so they have to remain separate.

Larissa explained that the Distillery has been in business since 2017 and they currently have four rum profiles for sale to the public (as well as two gins and a vodka). We strapped in to try the Silver, Spiced, Select Barrel Aged and Dark Barrel Aged. While the Dark Barrel Aged uses black strap molasses, the others all use Pearl Select Molasses, which includes a blend of sugars from throughout the Caribbean.

We started with the Silver rum, which is aged over oak chips. It was very smooth and light. It is a great mixing rum that still holds a lot of its oaky flavor. Stephanie later explained that originally they were aiming for a 100% clear rum however the filtering was removing too much of the unique flavors. They settled on a more silver color as to not lose the heart of the rum.

We next moved on to the Barrel Aged Rum. This rum is under a continued journey and will soon be re-branded as their Select Rum. It is first distilled in a copper pot still and then run through the column for the spirit run. It is then barrel aged in new white oak barrels at a medium toast and, at the moment, aged for 8 months (soon will be a minimum of a year). The flavor profile had nice hints of vanilla and, of course, a tinge of oak. It reminded me of a lighter bourbon.

Their Spiced was next… I will say that for quite some time I haven’t really been a fan of spiced rum. I know that some on the market have a lot of additives and some are of a high quality but I tend just to avoid them all together. If I want cinnamon or cloves or vanilla in a drink then I like to just added it separately using a homemade syrup. But I went into this with an open mind and I was pleasantly surprised. Islamorada’s Spiced Rum was very “spice forward” and well balanced. It starts with vanilla and ends into a great cinnamon but without the burning of something like Fireball. I would actually almost compare it to St. Elizabeth Allspice Dram. It is a spiced rum that I wouldn’t mind having around.

Finally, we stepped things up a notch with the Dark Rum. This rum is, in my opinion, their best offering. (It won a gold medal from the International Rum Expert Panel in 2018.) Like the Select Barrel Aged, it is currently being aged at 8 months but soon will be at a year. They are using New Oak barrels with a Char 3. The Dark has gone through a revolution. Currently you can purchase batch 9 and Master Distiller Stephanie loves its “richness”. We were fortunate enough to have the opportunity to also try batch 6, which used Hungarian Spiced Oak Chips, as well as batch 10, which was BOTTLED THAT DAY.

I have to say that I loved the batch 10! The butterscotch and caramel shine and it makes it a good sipping rum. It is fun that they are bottling all their rums as Single Cask so you get a slightly different experience each time you dive in. While blending is essential for the big distilleries, single cask allows smaller, independent shops to offer some wonderful flexibility and different experiences.

After our tastings, Stephanie invited the Sailor and I back into the distillery! She was an amazing hostess and really has learned her craft (and loves to share it, which is wonderful). Stephanie was a dive instructor who really took the job of Brewer on almost a dare (“you think you can do better, then come in here and show me”). She then migrated to Distilling when, without much warning, Islamorada Beer Company was granted their Distilling license.

Currently they are doing all their distilling and barrel aging and bottling and labeling right on the premises but soon will have an additional location further north in Ft. Pierce, FL. While I like the thought of having everything happen in Islamorada, I get the need to grow and I know that having more storage space will allow for longer aging and more profiles. The plan is still to distill everything in the Keys but then use the extra space in Ft. Pierce for storage and aging. Stephanie told us that they have a Queen’s Share (saw the barrel) and Reserve in the works as well as a Rye and a Bourbon.

We were fortunate enough to be there while a spirit run was working through the column still and even were able to sample some still strength rum which, while STRONG, was extremely delicious. Not sure if an overproof rum in in their future however, I’d purchase it if it comes to pass.

We spent over 2 hours with Stephanie and Larissa and we could have stayed even longer! Their hospitality and information was invigorating and infectious but we knew they also had jobs to do. Before leaving I knew I needed some of the Dark to bring back to Trader Jay’s (and some Hibiscus Gin for Mrs. Trader) however, batch 10, my favorite, was not quite ready. Stephanie invited us next door for beverage from the Beer Company and offered to wax a few bottles of Dark Batch 10 for us. (As a side note, I tried the No Wake Zone Key Lime Coconut Ale and it was delicious and refreshing.)

For one final treat, Stephanie invited us back to watch our Batch 10 bottles be waxed and presented us with bottles 1-4. It was an extremely kind gesture and now I’m kind of hesitant to open bottle 1.

I cannot speak highly enough of Islamorada Distilling! While still very young, they are well on their way. They have an amazing staff down there at Mile Marker 82 who all offer a wonderful, casual Florida Keys hospitality. If you are in the area then I would definitely recommend stopping in to say hi and for a taste, I do not think you’d be disappointed.

Mahalo Stephanie and Larissa! We will be back!