The ACR is a distiller’s association. A group of distillers from the Caribbean Islands plus Belize in Central America and Guyana and Suriname in South America got together and decided that they wanted to set up some standards and a have a seal of quality and integrity. And also they of course they promote their rums and rum education.
Jason Cousins was the presenter. We have an interview with Jason recorded after the event.
Cocktail of the week is an autumn drink made with hard apple cider: Orchard Flowers
3/4 oz. Gin
3/4 oz Elderflower Liqueur
Splash Freshly Squeezed Lime Juice
5 oz. Hard Apple Cider
Shake Gin, Elderflower & Lime Juice. Add cider. Strain into Chilled Cocktail Glass. Garnish with Lime.
We are also talk to Washington DC Bartender and listener of Bartender Journey Walter Raubeson. Walt is also a member of the DC Craft Bartenders Guild
BarSmarts Advanced is coming to San Diego on Wednesday, October 28, 2015 and Minneapolis on Wednesday, November 11, 2015. BarSmarts Advanced is a full-day of instruction, education, hands-on mixology, testing and certification that takes place in select cities each year. Hosted by Pernod Ricard USA, and BAR, LLC, these events are a day of challenge, learning, and fun.
"Take aways" from the ACR Rum seminar.
Rum is made in many different countries and even in this one particular region – The Caribbean – there is a large spectrum of cultures and even languages. And as a result, the rums are quite diverse. There are many things of course that effect the outcome of the final product, but probably the biggest influences are:
Whether it was distilled from Sugar Cane Juice or Molasses
Distilled in Pot still or Column still
Aging / Wood
Interestingly where the sugar cane is grown does not seem to have much influence.
In very general terms, Rums made from Sugar Cane Juice will be a little lighter (or delicate?) and Molasses rums will be richer (and to me tastier!)
Coming up on future episodes of Bartender Journey: