Rum has been moving away from its reputation as a liquor hidden in sweet, tropical cocktails, a result of those varieties that once saturated the market – chock-full of added sugar and artificial caramel, The Derby’s team lead and head mixologist Daniel Stepien says. “In my opinion, in a good rum, everything should come naturally during production, instead of adjusting a flavour or colour with additives.”
Through his work and by taking part in international cocktail competitions, Daniel has witnessed rum’s dramatic evolution in the past decade. “What first came across my mind when I thought of rum was the Caribbean, and therefore the classic Tiki drinks to go with it, like a Daiquiri or Old Cuban,” he says.
“To me, rum is a spirit of happiness, with a vibrant positive culture surrounding it. That impression still hasn’t changed,” Daniel says. But what has changed in recent years is the discernment for high quality ingredients used for production, and a more sophisticated distillation and ageing process that has made it more popular for whisky lovers, he says. “Ageing is what actually gives you a lot of enhancement in flavour, depending on the type of barrel or cask that it’s finished in.”
Similarly to whisky, most rums are aged or “rested” in casks, for anywhere between six months to six years, and in some cases even longer. The type of barrel used – typically oak that has previously housed other liquors – imparts notes that range from vanilla and cinnamon to butterscotch and citrus, as well as a richer hue depending on its age.
The biggest difference is in the source material. Rum is made from sugarcane juice or sugarcane molasses, and when fermented together with yeast, creates chemical reactions that result in the esters that provide unique aromas and flavours. Why whisky lovers might fall in love with rum, is due to similar aging process what’s gives comparable taste and flavour profile , Daniel says. Rum is also comparatively more approachable in price and more versatile in taste. “While drinkers can expect a certain flavour profile to come from whisky, there are fewer rules with rum production, meaning it can offer a greater range, so there’s always something new and surprising for whisky lovers to try.”
“I love aged rums, and the ones great for sipping include Pyrat, a Caribbean blended rum aged up to 16 years with flavours of molasses, caramel, and orange peel. There’s also Santa Teresa, a Venezuelan rum aged up to 35 years in bourbon oak barrels, which has a unique taste of spices and dark chocolate with a fruity aroma.”
The mindset shift and growing popularity of rum amongst consumers, meanwhile, is due to the increasing variety available on the market. “Varieties give more choices around the globe for young and older customers alike,” Daniel says. “I’ve seen rum consumed sip by sip, as well as in cocktails – it’s all about how we personally would like to enjoy it.”
Aged rums can also be excellent when paired with food, Daniel says. “Aged and spiced rums go well with red meat, smoky barbecue, while with white and gold rums I would recommend a mix of tropical fruit platters and ice cream desserts.”
If you’re getting serious about rum for the first time, try a variety of expertly crafted cocktails at The Derby first before delving into the vast world of aged and premium sipping rums. “You can’t go wrong with classic choices like the Old Cuban, Daiquiri, Mai Tai, or Dark and Stormy. Just ask the bartender and he will be more than happy to mix your new favourite drink to your liking,” says Daniel.
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Through his work and by taking part in international cocktail competitions, Daniel has witnessed rum’s dramatic evolution in the past decade. “What first came across my mind when I thought of rum was the Caribbean, and therefore the classic Tiki drinks to go with it, like a Daiquiri or Old Cuban,” he says.
“To me, rum is a spirit of happiness, with a vibrant positive culture surrounding it. That impression still hasn’t changed,” Daniel says. But what has changed in recent years is the discernment for high quality ingredients used for production, and a more sophisticated distillation and ageing process that has made it more popular for whisky lovers, he says. “Ageing is what actually gives you a lot of enhancement in flavour, depending on the type of barrel or cask that it’s finished in.”
Similarly to whisky, most rums are aged or “rested” in casks, for anywhere between six months to six years, and in some cases even longer. The type of barrel used – typically oak that has previously housed other liquors – imparts notes that range from vanilla and cinnamon to butterscotch and citrus, as well as a richer hue depending on its age.
The biggest difference is in the source material. Rum is made from sugarcane juice or sugarcane molasses, and when fermented together with yeast, creates chemical reactions that result in the esters that provide unique aromas and flavours. Why whisky lovers might fall in love with rum, is due to similar aging process what’s gives comparable taste and flavour profile , Daniel says. Rum is also comparatively more approachable in price and more versatile in taste. “While drinkers can expect a certain flavour profile to come from whisky, there are fewer rules with rum production, meaning it can offer a greater range, so there’s always something new and surprising for whisky lovers to try.”
“I love aged rums, and the ones great for sipping include Pyrat, a Caribbean blended rum aged up to 16 years with flavours of molasses, caramel, and orange peel. There’s also Santa Teresa, a Venezuelan rum aged up to 35 years in bourbon oak barrels, which has a unique taste of spices and dark chocolate with a fruity aroma.”
The mindset shift and growing popularity of rum amongst consumers, meanwhile, is due to the increasing variety available on the market. “Varieties give more choices around the globe for young and older customers alike,” Daniel says. “I’ve seen rum consumed sip by sip, as well as in cocktails – it’s all about how we personally would like to enjoy it.”
Aged rums can also be excellent when paired with food, Daniel says. “Aged and spiced rums go well with red meat, smoky barbecue, while with white and gold rums I would recommend a mix of tropical fruit platters and ice cream desserts.”
If you’re getting serious about rum for the first time, try a variety of expertly crafted cocktails at The Derby first before delving into the vast world of aged and premium sipping rums. “You can’t go wrong with classic choices like the Old Cuban, Daiquiri, Mai Tai, or Dark and Stormy. Just ask the bartender and he will be more than happy to mix your new favourite drink to your liking,” says Daniel.
Dive deeper into the latest trends in wine and spirits with Wine Circle