tag:blogger.com,1999:blog-32741822194489771602024-02-18T22:37:14.374-08:00Rum Bums UniteTHE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3274182219448977160.post-24042640444710181612013-04-16T12:54:00.002-07:002013-04-16T12:55:34.287-07:00Celebrate Earth Day at La Isla Seattle!<h2>
Earth Day - La Isla Seattle</h2>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>La Isla Earth Day</b> - </span>We're opening up our doors to promote Earth Day awareness! Join La Isla Seattle and <b>DonQ Rum</b> Monday, April 22nd from 7-10pm for delicious Earth Day Mojitos, food specials, and a raffle. <span itemprop="description"><span class="fsl"><span class="text_exposed_show">A
portion of proceeds from the event will go to </span></span></span><span itemprop="description"><span class="fsl"><span class="text_exposed_show"><b>Puget Soundkeeper Alliance (PSA)</b>, who takes action against water pollution in our beloved Puget
Sound. </span></span></span>Get to know PSA, whose staff will be on site to spread their mission of conservation! <br />
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Tickets are $20, you can purchase them when you arrive! <br />
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Don't feel like driving? Well check it out!<br />
FREE UBER Towncar rides for new users, complements of La Isla<br />
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Check out our full list of our raffle items, learn more about your Uber ride, and find all the event details <a class="valid-link validation-enabled" href="http://www.blogger.com/null">here</a>. Thanks to our sponsors:<span style="background-color: orange;"><span style="background-color: white;"><span style="color: orange;"> <a class="validation-enabled valid-link" href="http://www.pugetsoundkeeper.org/">Puget Soundkeeper Alliance</a>, <a class="validation-enabled valid-link" href="http://donq.com/">DonQ Rum</a>, <a class="validation-enabled valid-link" href="https://www.uber.com/cities/seattle#">Uber</a>, <a class="validation-enabled valid-link" href="http://www.calicherum.com/">Caliche</a>, <a class="validation-enabled valid-link" href="http://www.seattlegreendrinks.org/">Green Drinks</a></span></span></span>. <br />
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-67562394963035844862013-04-01T11:06:00.002-07:002013-04-01T11:27:29.689-07:00La Isla Rum Club - Dzama Rhum--><br />
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Dzama Rhum - Rum Club </h2>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>La Isla Rum Club March</b> - </span>For this month’s Rum Club, we were fortunate to get to taste
a variety of Dzama’s brilliant collection, starting with the citrusy <i><span class="irc_iis" dir="ltr" id="irc_pt" style="text-align: left;">Cuvée Blanche</span></i>,
then moving through the darker rums. Andrew Christianson, a very informative
Dzama representative was there answering questions and even helped serve rum
tasters and food. <br />
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<!--[if gte mso 9]><xml>
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</xml><![endif]--><span class="" style="font-family: Trebuchet MS; font-size: 14px;"><span style="color: orange;"><a class="validation-enabled valid-link" href="http://www.blogger.com/blogger.g?blogID=3274182219448977160">Dzama</a></span> </span>is an exotic African Rum which we enjoyed with some delicious food prepared by our own Chef
Lee. As usual, Lee worked to incorporate traditional ingredients of the region from
which the rum is produced into each dish. Dzama is from a
small island off the coast of Madagascar, ironically named Nosy Be, which
means big island! <!--[if gte mso 9]><xml>
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<tr><td class="tr-caption" style="text-align: center;"><i>Dzama Rhum; </i><i><i><span class="irc_iis" dir="ltr" id="irc_pt" style="text-align: left;">(Left to right) Cuvée</span></i> Blanche, Nosy Be Amber 104 Prestige,</i><span class="irc_iis" dir="ltr" id="irc_pt" style="text-align: left;"> </span><i><span class="irc_iis" dir="ltr" id="irc_pt" style="text-align: left;"><span class="irc_iis" dir="ltr" id="irc_pt" style="text-align: left;">Cuvée</span> Noire, Amber Cuvée Noire Prestige</span></i><span class="irc_iis" id="irc_hd"><a class="irc_itl" data-ved="0CAcQjB0wAA" href="http://www.rumgallery.com/dzama-rum-amber-cuvee-noire.html" id="irc_hol"><span id="irc_ho"></span></a></span></td></tr>
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It is common in rum production to use already used whiskey barrels for aging rum, which is why you can often pick up hints of bourbon in rum. It is also common in rum production to enhance flavor by adding fruit and spices to the rum directly. We learned that Dzama is unique in that they do not infuse their rum directly, but by soaking their wood barrels in citrus or vanilla bean water, and then letting the infused wood impart flavor into the rum during the aging process. With the darker rums, Dzama uses vanilla infused wood, which they re-cask, meaning the barrels are reused for aging, allowing each batch to have different levels of boldness. The first with strong notes of vanilla, and each batch that follows more mellow. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Alfonso entertaining some guests</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Guests taking notes on Dzama's unique flavor</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Spinach salad w mango dressing & garlic crostini</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Tripleta: ham, pernil & cube steak sandwich w swiss & mayo ketchup</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Romazavu: beef, pork & chicken stew w a thick tomato & sofrito base</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Deep fried banana & vanilla icecream</i></td></tr>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Mark you calendars Rum Bums, April 30th is our next Rum Club! </span>A big thank you to</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span>Andrew and Dzama Rhum, and everyone who came out Tuesday night.</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> To view the
full photo gallery, visit our facebook <a href="http://on.fb.me/X913gG" target="_blank">photo album</a>!</span><br />
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-91196871336828912242013-03-06T23:21:00.003-08:002013-03-07T09:50:05.539-08:00La Isla Rum Club - Angostura Rum--><br />
<h2>
Angostura - Rum Club </h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_-5cIGIZQi9kc3HYktGiEqWtAMglVHC8ByhXKZrnewY4m-JvfTNyko-_bwDw5wC_7auSuUHQq1e8moqnCkHEyst1FJ6BexxzbQMf4ZNC1apvPoJKwmS7M7BWVAY3B9LRvHuYQaxVddY/s1600/DSC_7790.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_-5cIGIZQi9kc3HYktGiEqWtAMglVHC8ByhXKZrnewY4m-JvfTNyko-_bwDw5wC_7auSuUHQq1e8moqnCkHEyst1FJ6BexxzbQMf4ZNC1apvPoJKwmS7M7BWVAY3B9LRvHuYQaxVddY/s400/DSC_7790.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Some fellow Rum Bums</i></td></tr>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>La Isla Rum Club February</b> - </span>Hey friends! What an amazing Rum Club that was. We got together last
Tuesday night with all of our Rum Bums to celebrate good food, good friends and great rum! We featured Angosura Caribbean Rum served aside
some tasty Puerto Rican dishes prepared by Chef Lee.<br />
<br />
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<tr><td style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMBfmNVHVeY35tGMaWGT_ZIGOgbHxY2APX6G_Q04tXpVI36Ul3sw5zQn-Bd8B8sTaJrbl42CqVhMT3MqghU_mpLMc3ZZJaajXeJvBMSKCaj2SKL1eGpv_idsDPYZVvEnrW0eCyuGWnIU/s400/DSC_7809.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Some fellow Rum Bums</i></td></tr>
</tbody></table>
<a href="http://www.angosturarum.com/" target="_blank"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Angostura</span></a> is an award winning Trinidadian rum proud to be made on one
island from one distillery. Their master distiller, John has been a key
player in the Rum industry, fine tuning his distilling skills for over a
quarter century! He is responsible for their multi-award winning
Angostura International Rum Collection which we got to taste.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUj3I_oLdSCgjcN_Qh2K0BDqkpBW3nHOk2cZ3MoGYB37ofbB_jBf9PHANLXQahct7BYTZPTHfTeLprTeD-wUN6s6UzA3S-ts6OGwQJzKfhndhxnvb2XMu2gkkT83A1NPbjvGbggmXc3I/s1600/DSC_7834.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUj3I_oLdSCgjcN_Qh2K0BDqkpBW3nHOk2cZ3MoGYB37ofbB_jBf9PHANLXQahct7BYTZPTHfTeLprTeD-wUN6s6UzA3S-ts6OGwQJzKfhndhxnvb2XMu2gkkT83A1NPbjvGbggmXc3I/s400/DSC_7834.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Angostura: (left to right) 1824, 1919, 7 Year Old, Reserva </i></td></tr>
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There were a few varieties of Angostura in rotation. The first was the <b>7 Year Old</b>, which has a rich full-bodied taste of maple, chocolate, honey and toffee. Next was <b>Reserva</b>, a rum with a rich and warm flavour of vanilla but
a finish that is incredibly smooth. Last and most interesting was the <b>1824</b> and <b>1919</b>. With hints of chocolate, honey and almond butter the 1919 is aged in charred casks of rum salvaged from a great fire! We also learned that the 1824 is aged in charred American oak bourbon barrels for a minimum of twelve
years before hand blended and re-casked. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG7Xt-6OQdgbMd8RLIH2mV3FMhywddBGeoDMYdIgnM2DP3fDznq6ExtxPSXPwmvy_r0ckpKXqvvoLJaVetGC5e6bxntEhuIFByA7xATsvuL7rqG_2hzJlFGIiz0p56DQrUsRsK5ML-DE/s1600/DSC_7829.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG7Xt-6OQdgbMd8RLIH2mV3FMhywddBGeoDMYdIgnM2DP3fDznq6ExtxPSXPwmvy_r0ckpKXqvvoLJaVetGC5e6bxntEhuIFByA7xATsvuL7rqG_2hzJlFGIiz0p56DQrUsRsK5ML-DE/s400/DSC_7829.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cameron doing what he does best!</i></td></tr>
</tbody></table>
Chef Lee prepared some incredible Puerto Rican dishes, starting with
carrot & potato croquettes stuffed with carne molida (ground beef).
Following that we had pelau, which are chicken thighs, pigeon peas with
carrot & rice! Last but not least was the desert. Lee put out some
tierritas, which are ground chocolate cookies covering a thick vanilla
pudding. Yum! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW4cighy_obYAiH36MAIiblAcifEwQL2oBoO1NCC1K5Ajd8b5YaO2_xgcBEeVxgBhRKSZmGZJ5vKhJJEllaSW2T2woNqIZJqUnw6-bLARIyKiVwXV41E0qn7aQV4Q0eS0TQOmFZe6CPA/s1600/DSC_7787.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJW4cighy_obYAiH36MAIiblAcifEwQL2oBoO1NCC1K5Ajd8b5YaO2_xgcBEeVxgBhRKSZmGZJ5vKhJJEllaSW2T2woNqIZJqUnw6-bLARIyKiVwXV41E0qn7aQV4Q0eS0TQOmFZe6CPA/s400/DSC_7787.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Carrot & potato croquettes stuffed with carne molida</i> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs9eaKuVjf3zP11f2jtoMeHPv84zsrUYjZ55z1icw-4VPfCUaQ_FJStpxwLpp3n86wVjApOrlTQZFnC0KTmJEzVZ_k59EwOT9NqBkMlYGAuOBsWj9YZ0akYljR2sfBxxV1DYruYFyjzM/s1600/DSC_7822.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNs9eaKuVjf3zP11f2jtoMeHPv84zsrUYjZ55z1icw-4VPfCUaQ_FJStpxwLpp3n86wVjApOrlTQZFnC0KTmJEzVZ_k59EwOT9NqBkMlYGAuOBsWj9YZ0akYljR2sfBxxV1DYruYFyjzM/s400/DSC_7822.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Pelau: Chicken thighs, pigeon peas with carrot & rice</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Tierritas: Ground chocolate cookies covering a thick vanilla
pudding</i></td></tr>
</tbody></table>
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Thank
you so much for those who joined us Tuesday. It was great to have
everyone and we will see you next Rum Club on March 26th. To view the
full photo gallery, visit our facebook <a href="http://www.facebook.com/media/set/?set=a.10151520021226215.1073741825.101757901214&type=1" target="_blank">photo album!</a></span><br />
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-17228366359732719482013-02-04T18:04:00.000-08:002013-02-05T15:57:31.890-08:00La Isla Rum Club - Old Monk Rum<style>
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<h2>
Old Monk - Rum Club </h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLvpSHrqjKl8yoX5lD2okZ2fpE93CecHnegA1NsZcuDnjZntEOGbOEwIrGrBgmT5DdbqZ-1txWzTnPbQaEbPnx-9SgpfPpZHP8uvlCD1hRO882saiZf9cncLCMeFikqUiIFuyXEbL6mw/s1600/Rum+Club-24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Isla Rum Club" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLvpSHrqjKl8yoX5lD2okZ2fpE93CecHnegA1NsZcuDnjZntEOGbOEwIrGrBgmT5DdbqZ-1txWzTnPbQaEbPnx-9SgpfPpZHP8uvlCD1hRO882saiZf9cncLCMeFikqUiIFuyXEbL6mw/s640/Rum+Club-24.jpg" title="La Isla Rum Club" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Alfonso chatting it up!</i></td></tr>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><b>La Isla Rum Club January</b> - Well, that
was fun. It was a packed house Tuesday night for our monthly Rum Club, with by
far the largest turnout we have ever seen. What better time to have so many
patrons and rum lovers j<a href="http://www.blogger.com/blogger.g?blogID=3274182219448977160" name="_GoBack"></a>oin us than for Old Monk Indian
dark rum, our featured rum this month. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyr83DnbONfARtpnEoyi6auDeJ0_jLglX8im2JVt2ZRAIVozggyZVaI9MCH_3k78CBA0Hv7mNMeCTWY5MmQq5F0PIomRBjy_qPInVufj6J8lD2IU8TtGYmwWoRuzIz22hvM7_QR_Lij4/s1600/Rum+Club-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Isla - Old Monk Rum" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyr83DnbONfARtpnEoyi6auDeJ0_jLglX8im2JVt2ZRAIVozggyZVaI9MCH_3k78CBA0Hv7mNMeCTWY5MmQq5F0PIomRBjy_qPInVufj6J8lD2IU8TtGYmwWoRuzIz22hvM7_QR_Lij4/s640/Rum+Club-2.jpg" title="La Isla - Old Monk Rum" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Old Monk: Premium (Left) XXX (Center) Reserve (Right)</i></td></tr>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><a href="http://www.oldmonkrum.ee/en/index.html" target="_blank">Old Monk</a>
is aged for a MINIMUM of 7 years, and is known for its pronounced vanilla
flavor. After a good conversation with our friend John Ueding, the Old Monk
spirit representative, the rum gets its caramel/butterscotch/coconut flavor
from the American oak barrels it is vatted in, and oh how it went down smoothly!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ7FzYEtLYZH0-t9fsR4n0hSJ8AGsp1-z1CNJRa9dRCdQhMRqD0drhw9g3ZC8XR0TdN8rJ86Eqi3GjMwom2DCXOmFFRCdR8QSGi01IH3XO4XnVGtUo_2zkBrEJrsp3VRLOzQrrWIfNpM/s1600/Rum+Club-10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Isla - Rum Club" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ7FzYEtLYZH0-t9fsR4n0hSJ8AGsp1-z1CNJRa9dRCdQhMRqD0drhw9g3ZC8XR0TdN8rJ86Eqi3GjMwom2DCXOmFFRCdR8QSGi01IH3XO4XnVGtUo_2zkBrEJrsp3VRLOzQrrWIfNpM/s640/Rum+Club-10.jpg" title="La Isla - Rum Club" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Old Monk Spirit Rep John Ueding</i></td></tr>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">There were
three varieties of Old Monk tasters (XXX 7 yr, Reserve 12 yr, and Supreme 18 yr) to go aside our
delicious Puerto Rican dishes, made from scratch by our wonderful Chef Lee. To
better accompany this Indian-made rum, Chef Lee incorporated a nice fusion of
sofrito and curry into the chicken marinade tying the flavors together nicely. Following
that, we enjoyed an exceptional salmon salad topped with a sweet passion fruit glaze
that would feel at home in either Puerto Rico OR India. Que Bueno! </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2lf2ZoPP7Le6Z2KpHqnr3zr777btqEkTm4ZnY43ZPIhusZAOgWl7j70crKXo_77gDDMtZEC7rTb8uAYeQOELUj-pS1ujTCE2wFUHUTa4TgeuoiLw9sSucuyqM9hiyBc_e_iuCJRqlic/s1600/Rum+Club-31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="La Isla - Tres Leches" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2lf2ZoPP7Le6Z2KpHqnr3zr777btqEkTm4ZnY43ZPIhusZAOgWl7j70crKXo_77gDDMtZEC7rTb8uAYeQOELUj-pS1ujTCE2wFUHUTa4TgeuoiLw9sSucuyqM9hiyBc_e_iuCJRqlic/s640/Rum+Club-31.jpg" title="La Isla - Tres Leches" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>House-Made Tres Leches and Budin de Pan</i></td></tr>
</tbody></table>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> A big
thank you to all of those who made it Tuesday night! We absolutely love seeing our regular
‘Rum Bums’ as well as all of those new faces. Catch you next month for out next
Rum Club which will be on February 26th. To view the full photo gallery, visit our facebook <a href="http://www.facebook.com/media/set/?set=a.10151460936806215.535193.101757901214&type=1" target="_blank">photo album</a>!</span><br />
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Again the rums from the evening were:</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Old Monk XXX - Aged 7 years</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Old Monk Reserve - Aged 12 years</span><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Old Monk Premium Supreme - Aged 18 years</span><br />
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-41475179650324087892012-12-26T13:25:00.002-08:002013-01-10T00:21:38.295-08:00Chairmans Reserve - Rum Club<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y4kqhhkQzeUAQQNaNZwWUmRnrOQ70-xq92HM2vVXhtgJGEbdcBK53yzjV-XkY6UIRw0V_CvYz6RbLwUumPpV2v7ia2mwuc2rqSXekSv304AVnT8xk2KNcCPvhQW_GKfbgO6RW8tu-0o/s1600/IMG_7693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_y4kqhhkQzeUAQQNaNZwWUmRnrOQ70-xq92HM2vVXhtgJGEbdcBK53yzjV-XkY6UIRw0V_CvYz6RbLwUumPpV2v7ia2mwuc2rqSXekSv304AVnT8xk2KNcCPvhQW_GKfbgO6RW8tu-0o/s400/IMG_7693.jpg" height="" width="500" /></a></div>
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Hey Rum Bums! This months <b>Rum Club</b> was super fun, with <a href="http://www.chairmansreserve.com/" target="_blank">Chairmans Reserve</a>
in the glasses and new<span style="mso-spacerun: yes;"> </span>“old style”
Puerto Rican meals on the plates; there’s no way you couldn’t have a good time.
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As Mentioned, our featured rum this month was Chairmans
Reserve Spiced Rum and White Label which was served alongside four courses of
yummy classics: Mini Bacailitos, Pechuga, Mofongo, and a sweet moist Tres
Leches. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpFu-7RPuJRKk8eGGUeSN5YtW7413skL0j8zbpOKdpt_D-0f4na0N4vhoVqEHU-NOOrL0r-_sLK5xjGmthoK02ZXuKxSo1rNclIILCW7VlaijURrgWiezi9YN4wWXW6vjeQnfeW2sd5o/s1600/IMG_7585.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpFu-7RPuJRKk8eGGUeSN5YtW7413skL0j8zbpOKdpt_D-0f4na0N4vhoVqEHU-NOOrL0r-_sLK5xjGmthoK02ZXuKxSo1rNclIILCW7VlaijURrgWiezi9YN4wWXW6vjeQnfeW2sd5o/s200/IMG_7585.jpg" height="133" width="200" /></a>The Menu was so tempting; the owner of Chairman's Reserve,
Clyde Davis Jr. had planned on coming out to Seattle specifically for this event! His flight was canceled by inclement weather but that did not stop the rest of us from enjoying his wonderful rum. With award winning
blends and pot still rums averaging five years, six different types of “hand-blended”
rums, and using only Rainforest water there’s no question why or how this rum
has made it to our Rum Club.</div>
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We want to thank everyone who came out regardless of all the
holiday shenanigans, we love your company and can’t wait to see you all next
month for Rum Club on January 29<sup>th</sup>!</div>
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-72681797577371978902012-12-05T12:04:00.002-08:002012-12-13T09:37:00.900-08:00Holiday Rum Guide - Feat. "DonQ Holiday Coffee Break" <br />
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<span class="amount"><b> DonQ Holiday Coffee Break </b></span></div>
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After decorating and sending out Seasons Greeting cards, you'll need a little reward... a coffee break if you will. That's why we're sharing DonQ's <a href="http://donq.com/recipes/holiday-coffee-break/"> Holiday Coffee Break</a> for our first Holiday Rum Guide series! We here at La Isla hope this helps you get through the winter season with a smile on your face and rum in your tummy!</div>
<ul>
<li>
<span class="amount">1 1/2 oz. <span class="dots">......................................................</span></span>
<span class="ingredient">DON Q GOLD</span>
</li>
<li>
<span class="amount">1 1/2 oz. <span class="dots">......................................................</span></span>
<span class="ingredient">TIA MARIA COFFEE LIQUEUR </span>
</li>
<li>
<span class="amount">1/2 oz.<span class="dots">......................................................</span></span>
<span class="ingredient"> CHERRY HEERING LIQUEUR </span>
</li>
<li>
<span class="amount">3/4 oz. <span class="dots">......................................................</span></span>
<span class="ingredient">FRESH LEMON JUICE </span>
</li>
<li>
<span class="amount">1 tsp. <span class="dots">......................................................</span></span>
<span class="ingredient">ST. ELIZABETH'S ALLSPICE DRAM </span>
</li>
<li>
<span class="amount">1 stick <span class="dots">......................................................</span></span>
<span class="ingredient">FRESHLY GRATED CINNAMON </span>
</li>
</ul>
Pour Don Q Gold and the Tia Maria into a cocktail shaker full of
ice. Shake well and strain through a fine mesh strainer into a chilled
cocktail glass. Garnish with fresh cinnamon.<div style="text-align: justify;">
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To watch the video of how to make this drink go on over to the <a href="http://vimeo.com/16396926#at=0">DonQ site</a>!</div>
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-64312084354809735252012-11-30T09:47:00.000-08:002012-11-30T15:11:34.289-08:00Flor de Cana - Rum Club<style>
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<br />
La Isla Rum Club<br />
11.27.12<br />
Featured Rum: <b style="mso-bidi-font-weight: normal;">Flor de Caña</b><br />
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It may have been chilly and damp outside, but inside La Isla was warm and cozy - probably due to all the people drinking delicious rum and enjoying good company! Rum Club was another great success with <a href="http://flordecana.com/">Flor de <span style="mso-bidi-font-weight: normal;">Caña</span></a><span style="mso-bidi-font-weight: normal;"> serving up some tasty samples of their award winning rum next to our authentic puerto rican dishes made by the talented Chef Hernan</span>! Flor de Caña, Spanish for sugarcane flower, has won over 100 awards internationally in the last decade and
we were excited to host their rum and introduce another great product to our wonderful customers and friends.<br />
<b style="mso-bidi-font-weight: normal;"><br />
</b>The first course was <b style="mso-bidi-font-weight: normal;">Guineitos en
Escabeche (Pickled Green Bananas) </b>served with <b style="mso-bidi-font-weight: normal;">Flor
de Caña Extra Dry 4 years</b>. The 4 year carried hints of mint, caramel,
banana peel, and butterscotch.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXQO3Z64BMNX4j5uY_js581SzEDCEQ8F4RiM2If8bwJT2Bpr2zilmz47bPeKW02uO91QZ6GGkye48BKZLMIEDbewrKKvw4AQ5rGuo75Xpy4IgKhOSFZzzZnStt8Woeh2s8ZdzEMcXmcc/s1600/Platanos+en+Escebeche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXQO3Z64BMNX4j5uY_js581SzEDCEQ8F4RiM2If8bwJT2Bpr2zilmz47bPeKW02uO91QZ6GGkye48BKZLMIEDbewrKKvw4AQ5rGuo75Xpy4IgKhOSFZzzZnStt8Woeh2s8ZdzEMcXmcc/s400/Platanos+en+Escebeche.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Guineitos en
Escebeche </b></td></tr>
</tbody></table>
Our second course was <b style="mso-bidi-font-weight: normal;">Crèma de
Platano</b> served with <b style="mso-bidi-font-weight: normal;">Flor de Caña
Grand Reserve 7 years</b>. Plantains and bananas were a reoccurring item Tuesday, this time
blended up into a hot soup with crispy fried cod fish fritters as a very necessary garnish.
The 7 year had notes of caramel toffee, vanilla, walnut, and chocolate.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdY2YvrBsLNi5bBwzH2fma06tVfkc4jqgadbZZ5XNE8TUOWsnYsOhzy3FHaiOXd4ExjryFvDD7Tdjw1KLIN6eJaPtc8O6kNR3dqeDfe9cLLQyDOcDKkb34VksUrSNmWAY58TQf2P_FjM/s1600/Cre%25CC%2580ma+de+Platano.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdY2YvrBsLNi5bBwzH2fma06tVfkc4jqgadbZZ5XNE8TUOWsnYsOhzy3FHaiOXd4ExjryFvDD7Tdjw1KLIN6eJaPtc8O6kNR3dqeDfe9cLLQyDOcDKkb34VksUrSNmWAY58TQf2P_FjM/s400/Cre%25CC%2580ma+de+Platano.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Crèma de
Platano</b></td></tr>
</tbody></table>
<br />
The third pairing was <b>Pavochon</b> <b style="mso-bidi-font-weight: normal;">Relleno de Trifongo (Pork marinated Turkey Roast stuffed with Mashed Tubers)</b>
alongside the <b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;">Flor de Caña</b> Centenario 12
years</b>. This sample
is made with walnut, pecan, caramel, honey, vanilla, and has some mellow
oakiness. The stuffing (also made with plantains) was incredible.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6IFWpnrye3m4NmKpnSpweg2Q6FOqM5jJUauAkys3uyxda0DjS3vwyCLi1jGhNPw9GRAqufCeVewA12wkrXDqUjzucVl11x-A5AeewrlC8KjXgIr-ZuVhGFsqMdoyO4634kzCdGIChJw/s1600/Relleno+de+Trifongo.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6IFWpnrye3m4NmKpnSpweg2Q6FOqM5jJUauAkys3uyxda0DjS3vwyCLi1jGhNPw9GRAqufCeVewA12wkrXDqUjzucVl11x-A5AeewrlC8KjXgIr-ZuVhGFsqMdoyO4634kzCdGIChJw/s400/Relleno+de+Trifongo.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Pavochon Relleno de Trifongo</b></td></tr>
</tbody></table>
For dessert, we had <b style="mso-bidi-font-weight: normal;">Arroz con Dulce and Rum Chocolate balls (</b><b style="mso-bidi-font-weight: normal;"><b style="mso-bidi-font-weight: normal;">Flor de Caña of course)</b></b>
paired nicely with La Isla’s <b style="mso-bidi-font-weight: normal;">Porcelain
Doll</b>, which is vanilla rum, 151, Kahlua, and cream. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsD3H0jclWSLAScFQTohGP7DGuzR6m0EUw9WUCueRA3HHr5A9_LyEvgdwo9pEL8Avzm7ydEA_678kYXFcxe2CY3blZ3wxM8cCREHhbrhuxvuOM4X8YjD8hyphenhyphenL-xQzVz6uGFMIXSx-aLV8/s1600/Arroz+con+Dulce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsD3H0jclWSLAScFQTohGP7DGuzR6m0EUw9WUCueRA3HHr5A9_LyEvgdwo9pEL8Avzm7ydEA_678kYXFcxe2CY3blZ3wxM8cCREHhbrhuxvuOM4X8YjD8hyphenhyphenL-xQzVz6uGFMIXSx-aLV8/s400/Arroz+con+Dulce.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="mso-bidi-font-weight: normal;">Arroz con Dulce</b></td></tr>
</tbody></table>
Again, thank you thank you thank you! We love seeing all of you here at La Isla smiling, having fun and of course enjoying good rum and good food! Make sure to mark your calendars for the next Rum Club, Tuesday,
December 25<sup>th</sup>!<br />
<br />
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For more photos check out our Facebook album! <br />
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-56536156611294171732012-11-02T11:37:00.004-07:002012-11-29T12:45:42.692-08:00Centenario Rum Club at La Isla <style>
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<tr><td style="text-align: center;"><a href="https://picasaweb.google.com/115178598753888109900/20121101#5805973831767237154" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKV6P_2dOovlzo2v9Ouw1d_nDK8cnn64ewH5BrhJ8qcILG3r_64zdwAmJkU4RvMLsUUnH9vynvrbo-vz64I-yiCwR65Aa-mjF01HVlEMQiCYAhezPhz822eCxYfI3t-EkudD_B7fTCuY/s400/IMG_5350.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salute!</td></tr>
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For those of you new to Rum Club, once a month we hold
a food and rum combo night where you’re able to try an ensemble of rums that
are paired with complementing side dishes. If you enjoy good people, good food
and particularly good Rum – Rum Club at La Isla is the place to be! For those of you who have been to Rum Club before, you know exactly what we're talking about. </div>
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<tr><td class="tr-caption" style="text-align: center;">yum, yum, rum!</td></tr>
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This month’s rum club was sponsored by Centenario.
Our friend Ben, the Centenario rep, came down and shared some background on the brand and how it’s most
popular in Mexico but fresh to Washington State. <span style="mso-spacerun: yes;"> </span>The rum flight included the 5yr, 7yr, 12yr, and 25yr with delicious
food pairings. We started out with a squash and walnut soup followed by Costa
Rican native Gallo Pinto Frittata and finished with a decadent Pumpkin
Pie-esque dessert. </div>
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Alongside good rum and good food - we
here at La Isla, make it our personal duty to ensure you’re enjoying yourself
and having a good time; that’s what its all about right? <span style="mso-spacerun: yes;"> </span>We were excited to see so many of you
show up! So make sure next month you mark your calendars for Rum Club and come
have a fun filled evening with friends while, most likely, making new
ones!!<span style="mso-spacerun: yes;"> </span></div>
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mollyhttp://www.blogger.com/profile/06059465561279003634noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-57972815442453068612012-06-24T21:04:00.003-07:002012-06-24T21:27:13.431-07:00Rum Dinner on Thursday, June 28th<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0px;">Saludos Rum Bums! Join us to celebrate our recent crowning of Don Q as our house rum. On Thursday, June 28th at 8pm, we will host a rum dinner that will feature a five-course meal accompanied by five courses of Don Q rum (and a surprise cocktail). Our very special guests will include Don Q representatives Esteban Ordo</span>ñez, D'Shawn Jackson and Barclay Webster, who will be flying in from the three other corners of the globe. </span></div>
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<span style="font-size: small; letter-spacing: 0px;">We are limiting this dinner to 40 people (10 tickets have already been sold). Tickets are just $45 and can be purchased in advance at La Isla. We hope to see you on Thursday night!!</span></div>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-90377674156839078332012-06-13T23:00:00.000-07:002012-06-24T21:11:29.518-07:00May 2012 recap ~ Islands, islands, and more islands...<span class="Apple-style-span" style="font-family: 'times new roman', 'new york', times, serif; font-size: 16px;"></span><br />
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<span style="letter-spacing: 0px;">Sometimes, rum tasting is as much a lesson in geography as it is an exercise of indulging the palate. In May, the Rum Bums got a taste of three island spirits. Alfonso and Hernan were manning the kitchen and served up delicious Caribbean-style dishes. </span></div>
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<span style="letter-spacing: 0px;">Our first round of the night was a taste of Cruzan Estate Diamond 5-year rum from St. Croix. Cruzan prides itself on using virgin rainwater to cut this blend of 5 to 10-year rums that are aged in a single oak barrel. This rum smelled as sweet as brown sugar and had a lingering, spicy finish. The Cruzan 5-year was accompanied by crab and sweet plantain patties, served with a garlic-infused cream sauce and mango salsa. </span></div>
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<span style="letter-spacing: 0px;">Up second was Scarlet Ibis rum from Trinidad & Tobago. A blend of 3 to 5-year rums, Scarlet Ibis is distilled in copper pots and aged in small white oak barrels. This rum came across to me as a sweet cherry flavor with a fiery finish. The food pairing for this spirit was a plantain and cod croquette (somewhat reminiscent of a crab cake) served with a tangy cream sauce and slice of lime. </span></div>
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<span style="letter-spacing: 0px;">The final taste of the evening was Sea Wynde rum. Sea Wynde is a unique blend as it marries rums from both Jamaica and Guyana. The rum is produced using a traditional pot distilling method and bottled in small batches. it is smokey yet sweet with hints of vanilla. Sea Wynde is offered on the La Isla whisky flight - which is a great way to taste it if you weren’t able to make it to rum club! We finished the food pairings with a decadent summertime treat featuring mojito gelato topped with a breaded sweet potato croquette. </span></div>
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<span style="letter-spacing: 0px;">Stay tuned for details regarding our special rum dinner in June which will feature Don Q rum. </span></div>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-41399263493849210082012-04-23T22:05:00.000-07:002012-06-24T21:12:15.494-07:00Rum Bums on Tuesday night<span class="Apple-style-span" style="font-family: Helvetica;">The Rum Bums will be island hopping on Tuesday, April 24 with featured spirits from Barbados and St. Lucia. </span><br />
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<span style="font-size: small; letter-spacing: 0px;">Top billing will be given to Plantation rums, which are born of a unique double-aging technique. These rums are first aged for several years (generally in bourbon casks) in the Caribbean and then shipped off to France where they are transferred to oak casks and aged for up to one year. We will be sipping the Plantation 5-year blend as well as one of the 2000 rums. </span></div>
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<span style="font-size: small; letter-spacing: 0px;">We’ll finish off the night with a taste of the Chairman’s Reserve rum, which is billed as being a versatile spirit that can stand alone or make great cocktails. </span></div>
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<span style="font-size: small; letter-spacing: 0px;">We look forward to seeing you on Tuesday night!</span></div>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-69767930749181579662012-02-27T07:31:00.007-08:002012-02-27T07:38:42.446-08:00January 2012 re-cap ~ don't miss out on Vizcaya or the February Rum Bums celebration!<div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">Rum Bums, please forgive me for the delayed re-cap of the January gathering. It surely was not for the lack of a great experience - we tasted some delicious rums!</span></div><div style="text-align: center;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIA8UlKCSLdbraTBrG9HboKWxDs6ZwsYxYfnkHBjQ00Pp22KegL5eJSE01U69JmafqLz_GPAl07VBQASghuW3aaWLQhxJOdQGsUYkY24q2OZKLyI4TTFHe93Bha70KFO8Td7NveHP7_8B/s320/IMG_2236.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713838561045202050" /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">Rob Ahrens was in the house to introduce us to Vizcaya, a label that is distilled and bottled in the Dominican Republic. The folks over at Vizcaya employ the solera method of aging their rums, which means that they are continually filling the barrel to replace the rum that dissipates in the tropical climate. This results in a rum that is a mixture of ages, with the average age increasing over time. Vizcaya recycles charred white oak bourbon barrels from distillers in Kentucky, which makes for sweet and flavorful spirits. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">I was shocked by Vizcaya Cristal - aged only an average of two years, this rum was amazingly smooth and vanilla sweet. Although perfect for mixing, the Cristal could definitely stand alone as a sipping rum. Rob said that the Vizcaya Cask 12 was a favorite with the ladies and that held true with me. It was a caramel delight that ages an average of seven years. The final taste of the night was the Vizcaya VXOP. The average age of this big daddy is 18 years and it proved to be consistently sweet with a scotch-like finish. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">Lee provided another delicious spread for the evening. The starter was a garlic-infused <i>papa rellena de queso </i>(potato filled with cheese). The main course was a savory treat of pork and garbanzo bean soup with a side of coriander buttered toast. If it sounds decadent, that is because it was! This was some of the most flavorful soup that I have ever tasted (side note: all of the soups that I’ve had at La Isla are really tasty - you should order one the next time you stop by!). For dessert, we enjoyed a chilled arroz con leche. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "><br /></span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgVEV85iqMoRrtS-I-zfzXgpWj-mXPwq3CEjouA8YKtzoSInyirYlaqAmAz7Zb0eQSQtqsy0iA7opiqqxPeW_TcezAXslYYldW5zbjoOlyRih4uTvBhxpsoC_kk0SLnmXsNtkJhebdWB3/s1600/IMG_2719.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgVEV85iqMoRrtS-I-zfzXgpWj-mXPwq3CEjouA8YKtzoSInyirYlaqAmAz7Zb0eQSQtqsy0iA7opiqqxPeW_TcezAXslYYldW5zbjoOlyRih4uTvBhxpsoC_kk0SLnmXsNtkJhebdWB3/s320/IMG_2719.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713839280370152850" /></a><div style="text-align: left;"><br /></div></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">The Vizcaya Cask 12 has a firm spot in my rotation of sipping rums. These rums were not just a hit with me - Cameron, Ramon, Dustin and Jesse (all of the friendly faces that you see working behind the bar) were talking them up before I even grabbed a seat at the bar. </span></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; min-height: 14px; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></div><div style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal Helvetica; font-family: Helvetica; font-size: medium; "><span style="letter-spacing: 0px; ">Just a reminder - Rum Club is coming up tomorrow night, Tuesday, February 28. We will be celebrating La Isla’s seventh anniversary by tasting some seven-year-old rums as well as a glass of Don Q Gran Añejo. Join us as we raise a glass!</span></div>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-37759636114377607642012-01-13T13:21:00.001-08:002012-01-13T13:37:25.244-08:00December 2011 Rum Bum re-cap<div style="text-align: center;"><br /></div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;">The Rum Bums closed out 2011 with a four-round tasting of Clément Rhums. I had the pleasure of chatting with Rocky Yeh, the portfolio master that represents Clément, both before the tasting and as he made his way around the bar to enlighten us about Rhum Agricole.</span><div><span class="Apple-style-span" style="font-family:Helvetica;"><br /></span><div><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_O65nMFok65nCFJ5vDxtIIizWvIzJeliJ2wWnX8dHhyphenhyphen79pL0ILzAvk4rNUAV7diIQI44YCY3NIno4nGsZjaCqU2vothkHCGu0maD4v-n_NHLZ0rdDiHKgmdbHRyXJrpR8m87zONzLOSH/s320/IMG_2282.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5697230659061623442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span><div style="text-align: center;"><span class="Apple-style-span" style="font-family:verdana;font-size:78%;">Rocky Yeh in action</span></div></div><div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;"><div style="text-align: center;"><br /></div></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;">We kicked off the tasting with Clément VSOP. Clément ages the VSOP for an average of five years in a similar fashion as they would a cognac. It was dark, silky and sweet - a great rum for sipping. We followed the VSOP with a taste of the Premiere Canne. Served with a lime wedge for squeezing, the Premiere Canne was smooth and dry, which Rocky attributed to the high water and alcohol content in this barely-aged spirit.</span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family:Helvetica;"><span class="Apple-style-span" style="font-size: medium; ">If sipping rum is not your thing, I would recommend ordering a millionario (Cameron’s choice on the drink menu). This cocktail is a delightful mix of Clément VSOP, vermouth, orange bitters and an orange twist. The millionario was chilled and crisp - really refreshing!</span></span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:Helvetica;"><br /></span></div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;">We finished up the night with a taste of the Clément Creole Shrubb paired with a mini passion fruit cheesecake. The Creole Shrubb is a rum-based orange liquor that is über sweet for sipping. The La Isla crew got creative with this gem and instructed us to create a tiny well in the cheesecake to hold a small serving of the Creole Shrubb. It was a tropical fruit explosion!</span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><div><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"></span></div></span></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;">Lee knocked the food pairings out of the park in December. He served up Puerto Rican-style ‘potstickers’ filled with pork, shrimp, shredded carrots, green onions and flamboyan (red pepper garlic sauce) alongside vegetable escabeche. This was a light plate that was a great lead in to the passion fruit cheesecake. One of the things that I love about Rum Bums is that we get to try small bites of dishes that are not always on the regular menu.</span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"> </span></div><div><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><br /></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><div><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmNWmwgTzA9SONQxVvlLItL9nQynzzFA5lt1KzabSfv2dtvXvsBgdyDjGuh64qBRRoqwEmgM-lWKXjcxzlG2qxwGYDFdhQrtH46Ibi4chFLIHaTgVzjKUwNyYzj0tvtRQT0Mj3NTAoQ1t/s320/IMG_3064.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5697231382246912882" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div></div></span></span><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"></span></span><span class="Apple-style-span" style="font-family:Helvetica;font-size:medium;"></span></span><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:medium;">Thanks to Rocky for introducing us (or, at least, me) to Clément and to the La Isla crew for hosting another great evening of Rum Bums.</span></div></div></div>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-83419850705497832792011-12-25T13:48:00.000-08:002011-12-25T13:56:31.735-08:00Rum Bums December 2011 ~ a taste of Rhum Clément from Martinique<p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">“I love rum because it is one the most unique spirits around. It can be light and neutral like vodka or rich and woody like bourbon.” So says Rocky Yeh, a self-described <i>bon vivant </i>and lover of all spirits. Yeh will headline the upcoming Rum Bums gathering on Tuesday, December 27 at 9pm. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Yeh represents Rhum Clément, the leading producer of Rhum Agricole in Martinique. You may be wondering, ‘what is Rhum Agricole?’ - don’t worry, I have cliff notes. Rhum Agricole is the process of distilling rum from sugarcane juice (rather than molasses, which is a sugar by-product) that was first adopted by Homère Clément in Martinique in 1887. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">In the late 1800’s, the French began to produce sugar from sugar beets. As a result, Caribbean sugar producers had to find a new stream of income as sugar prices plummeted. The French islands in the West Indies began distilling and fermenting fresh sugarcane juice in to rum. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Yeh says that Rhum Clément embodies both the history and culture of Martinique. “Un-aged Clément is pretty indicative of the Rhum Agricole style with its funkiness.” In addition, the rich notes and evolution of the aged spirit reflect its distinct interaction with the climate and premium wood.</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">The rums that we will be tasting on Tuesday sound delicious. The Clément Créole Shrubb is a rum-based orange liquor, while the Clément VSOP is described as an aged rum with a smooth, mellow flavor. As if that wasn’t enough, La Isla’s crew will be mixing a couple of rum-infused cocktails as well as serving up appetizers. </span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span style="letter-spacing: 0.0px">Please join us as we make our last toast of 2011!</span></p>Heidihttp://www.blogger.com/profile/12540764283996466900noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-63392874852471479442011-11-28T13:35:00.000-08:002011-11-28T13:35:09.997-08:00Appleton Lovers!Tomorrow, November 29th, marks the last Tuesday of the month, and we are proud to be offering samples of Appleton rums! Come early and get to know your fellow Rum Bums!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-38359165823308921352011-06-03T14:56:00.000-07:002011-06-03T14:56:22.521-07:00RUM OF THE MONTH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-_D2K_QNwy2_c7RVZjqmfrkXd6kGRV4EGUiovl_ZvmnmSxuNWVdxh_fKALF5fcSi9Pi27LkApUrZc6LsDc0jeH-uZ9But_a8A77z6VZv5SzcAj3YqA9mw31fgd9z5499qWOs02k7tpA/s1600/0001qn.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-_D2K_QNwy2_c7RVZjqmfrkXd6kGRV4EGUiovl_ZvmnmSxuNWVdxh_fKALF5fcSi9Pi27LkApUrZc6LsDc0jeH-uZ9But_a8A77z6VZv5SzcAj3YqA9mw31fgd9z5499qWOs02k7tpA/s640/0001qn.jpeg" width="494" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">CHESTERFIELD BROWNE</span></td></tr>
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</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span><span class="Apple-style-span" style="font-size: large;"><br />
</span><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> A COUPLE OF WEEKS AGO WE HAD THE HONOR AND PLEASURE OF HOSTING CHESTERFIELD BROWNE FOR OUR LATEST EDITION OF RUM BUMS. HE CAME OUT TO TALK ABOUT THE HISTORY AND PROCESS OF MAKING MT. GAY RUM. CHESTER IS THE INTERNATIONAL AMBASSADOR FOR THE MT GAY COMPANY AND TRAVELS THE WORLD TO TEACH AND INFORM PEOPLE ABOUT THIS WONDERFUL SPIRIT. HIS BIO IS AS FOLLOWS:</span></span></span></div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 15px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: normal;"> </span>Chesterfield Browne joined Mount Gay Distilleries Ltd 15 years ago as the bartender at the Mount Gay Rum Visitors’ Centre. He has created many recipes which have left lasting impressions with his guests, including his own rum punch which has become known as the best tasting rum punch in Barbados. In 1997 he was nominated in the Barbados Minister of Tourism Awards and won the coveted title of ‘Bartender of the Year’. This outstanding achievement was accomplished again in 1998, making him the only bartender in Barbados to have ever won bartender of the year on two occasions. Today, Chester is the International Brand Ambassador & Mixologist for Mount Gay Distilleries’ brand, Mount Gay Rum and travels throughout the world promoting this fine rum. At home, he continues to represent the passion and pride of the people who work at Mount Gay Distilleries and adds a personal touch par excellence!</span></span></b></span></div><div style="font: 15.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><br />
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<tr><td class="tr-caption" style="padding-top: 4px; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: x-small;">CHESTERFIELD BROWNE<br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 15px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="display: inline !important; font-family: Times; font-weight: normal; margin-bottom: 0.5em; margin-left: 1em; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: right;"><tbody style="display: inline !important;">
<tr style="display: inline !important;"><td class="tr-caption" style="display: inline !important; padding-top: 4px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: large;"> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">THIS MONTH WE ARE FEATURING MT. GAY XO AS THE RUM OF THE MONTH. THIS IS AN EXCELLENT RUM FROM BARBADOS THAT IS COMFORTABLE REGARDLESS OF ITS COMPANY. AND BY THAT I MEAN IT SITS JUST AS WELL IN A MIXED DRINK AS IT DOES AROUND SOME ICE OR JUST ALL BY ITSELF WHEN BEING DRANK NEAT. IT IS AN 8-15 YEAR OLD BLEND THAT STANDS OUT FOR ITS FULL BODY AS WELL AS BALANCE WITH A NOSE AND PALATE THAT’S SPICY AND FRUITY ALL AT ONCE. WE HAVE FOUND IT GOES REAL WELL ON A MANHATTAN IN CASE DRINKING RUM NEAT IS NOT YOUR THING. :</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">)</span></span></span></td></tr>
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<div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 14px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> IN ADDITION, WE HAVE BEEN GIVEN THE RECIPE TO CHESTER’S RUM PUNCH AND ARE GOING TO BE OFFERING IT AS A DRINK AT THE RESTAURANT DURING THE SUMMER. WE ARE VERY EXCITED ABOUT HAVING IT BE A PART OF OUR DRINKS MENU, IN FACT SO EXCITED WE ARE GOING TO BE OFFERING IT IN PITCHERS AS WELL AS INDIVIDUALLY. </span></span></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-39819532086167448852011-06-03T14:03:00.000-07:002011-06-11T00:23:27.431-07:00MT. GAY RUMS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHRfjS5dINd79tiy2k8KfaMo8Z1AYXd2HdmOz6QaazbtNdtR1li2fj9m2obbYLXfzsoN3DXPywK-QJJfsKU3MGQEgjpP0Bc25QvlcpJwxYtaXCMeRca1A9qNNalZq_XqyRsAhlYAzuRA/s1600/0001rn.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHRfjS5dINd79tiy2k8KfaMo8Z1AYXd2HdmOz6QaazbtNdtR1li2fj9m2obbYLXfzsoN3DXPywK-QJJfsKU3MGQEgjpP0Bc25QvlcpJwxYtaXCMeRca1A9qNNalZq_XqyRsAhlYAzuRA/s640/0001rn.jpeg" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"></span></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> Imagine this for a moment. You have all the time in the world, money is no object and you are just beginning to discover what rum is all about. You realize that there is more to rum than a mixer for simple cocktails. A lot more... You are experiencing a new itch for this wonderful spirit but you are not sure where to scratch. You would be wondering just what the history behind this concoction is and where to obtain further knowledge. Imagine then the thought of something that you may not normally be able to do. Call it a Rum Journey if you will. And for the sake of simplicity, this journey would be one without boundaries or limitations where you could pretty much go anywhere you would like and for as long as you cared to. </span></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> If this was a real scenario and we were to have everyone here ponder how to plan such a journey, the options would be pretty close to limitless. Rum is being produced in almost all the corners of the world and if you were to follow that path you would become a well seasoned traveler very quickly.</span></span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> </span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Can you think of where you’d like to go? We could argue about all this to no end. I can’t tell you where to go because we all have different flavors when it comes to traveling. But I sure can tell you where you </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">should start.</span></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> Many places like to lay claim to their own little part of rum history and with good reason. There is a lot of great rum out there and there is so much to learn about it. </span></span><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">However, only one place can lay claim to being the cradle of rum. The birthplace of rum is called Barbados. And the oldest brand in the world is called Mt. Gay. Today, we drink history</span></span>.</b></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-29071520965671108822011-03-31T16:35:00.000-07:002011-03-31T16:43:34.068-07:00RUM OF THE MONTH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXzjq2VsgGYsNHVDX9zTQVxMpDEvce90uXZTuvWsY3o0jZwGQ6vzioF1kWbsvxulruwL6XEtLFktqBnZT4GY0HK1UYnCfTUKG4q3qK08x7AwZC6Dm-1pO_HP0i6Qek03WSqRtkTRbucM/s1600/zaya+for+the+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXzjq2VsgGYsNHVDX9zTQVxMpDEvce90uXZTuvWsY3o0jZwGQ6vzioF1kWbsvxulruwL6XEtLFktqBnZT4GY0HK1UYnCfTUKG4q3qK08x7AwZC6Dm-1pO_HP0i6Qek03WSqRtkTRbucM/s640/zaya+for+the+blog.jpg" width="492" /></a></div><br />
<div style="font: 12.0px 'Helvetica Neue Light'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Someone once said that nobody knows how to party like the people of Trinidad. Spirits expert Dave Broom is quoted as saying “Very few places in the world take such pleasure at just being alive” </span></span></span></div><div style="font: 12.0px 'Helvetica Neue Light'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></span></div><div style="font: 12.0px 'Helvetica Neue Light'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Being Puerto Rican and used to the joys of living, I'd take exception to this. That is until I met my friend Vern. Many of you may know him and if you do then you understand the quality and truth of the original statement. If you do not, you should get to know him. This may help you understand the Trinidadian lifestyle as well as give you a better perspective of the world overall. Vern and company are like no one else in these parts (the Seattle area that is) and we are much better off knowing them. </span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Now, the main reason for that statement is I feel a good segue into the discussion and merits of Zaya rum. Our featured rum of the month at La Isla. </span></div><div style="font: 12.0px 'Helvetica Neue Light'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"><br />
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<span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">You see, Zaya used to be from Guatemala. More importantly, the Zaya company would contract the rum out to be distilled and bottled at the Zacapa plant. Unfortunately, (to a lot of fans of Zaya from Guatemala) when the Diageo company purchased the Zacapa company, Zaya (being the main competition) was left out in the cold. They then turned to Angostura distillers in search of another place to continue their own production and thus the new Zaya was born. It is somewhat similar to the older version and (I'm told) it in fact uses the same formula. But since it is using a different type of aged rum from a different company and region, it has changed quite a bit. Unfortunately we do not have an original bottle of the Guatemalan version to compare it with but that is besides the point. The new rum is exquisite and stands very well on it’s own when compared to similar products. The similarities between it and Zacapa are readily apparent. Just take a look at the bottles side by side and see what I mean. Someone at the last Rum Bums meeting described them as step brothers. I'd like to think of them more like half brothers. </span></span></span><br />
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<span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">In this blog we can debate similarities to no end, but the truth is that the rum is just terrific like so many other things Trinidadian. This is one you should enjoy as you should life, one sip at a time. Thanks for sharing this time with us and... SALUD!!!</span></span></span></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com1tag:blogger.com,1999:blog-3274182219448977160.post-41662128081492967592011-03-26T09:46:00.000-07:002011-03-26T09:48:05.951-07:00<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyG2fwcuT15AqjMgFa57FyBg0hrQK-OiWjdjuFQG4SSR4AOS5v1r_oDOlHDs-xCpoN-hyFnRetoYsJOjWiaceDaon_QtII0WMh16dePG4CJxYhwNEEX_cy8B82G8TxHoEnvgUQcwK0HQ/s1600/AFTER+DINNER+RUMS+image+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyG2fwcuT15AqjMgFa57FyBg0hrQK-OiWjdjuFQG4SSR4AOS5v1r_oDOlHDs-xCpoN-hyFnRetoYsJOjWiaceDaon_QtII0WMh16dePG4CJxYhwNEEX_cy8B82G8TxHoEnvgUQcwK0HQ/s640/AFTER+DINNER+RUMS+image+for+blog.jpg" width="492" /></a></div><div style="color: #0045df; font: 36.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span style="letter-spacing: 0px;"><b><br />
</b></span></div><div style="color: #0045df; font: 36.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span style="letter-spacing: 0px;"><b>AFTER DINNER RUMS</b></span></div><div style="font: 12.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: normal normal normal 12px/normal 'Hoefler Text'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The breadth of rum encompasses many different dimensions. One of the things that makes it so interesting is the fact that one rum can fall in many different categories. For example, you may like one particular rum for many different reasons. It may be a rum that on a normal night you’d like to sit back, relax and sip it neat. But maybe on some occasion, you’d rather mix it in a drink. Or maybe you’d rather use it as a cooking ingredient. Personally speaking, I think rum is so varied in flavor that doing specific categories may beget pigeonholing. It does not do it justice and thus I am hesitant to say this rum is for this and that rum for something else in specific. As with a lot of things in life, it is all in the eye of the beholder. We are here to help guide you through certain paths by making suggestions we think are good when it comes to rum, not to tell you what to do with it. Thus the theme of this Rum Bums meeting. These are rums that are not only really good on their own but they can certainly fit into the category of after dinner rums (if there ever was one) I like to say they are also great beginner rums because of their elegance and smoothness going down. If you have a lady you’d like to impress with rum, go ahead and choose one of these for her to try. If it does not work, please, try the next one in line and so on. At the very least, you are sure to have some fun with this experiment. </b></span></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>In short, these are some of the great rums in the world of such spirit. There's one from Guatemala (Pampero Aniversario) one from Trinidad & Tobago (Zaya) and and finally one from Venezuela (Zapcapa Centenario) Some of you may already know how good these rums are. If you do, you are probably already excited to come drink with us. If you do not, this is one rum club you do not want to miss. So when you come out remember to sit back, relax and enjoy the ride. We hope you like them as much as we do. SALUD!!!</b></span></div><br />
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</div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com2tag:blogger.com,1999:blog-3274182219448977160.post-90432939104398360292011-02-23T23:27:00.000-08:002011-02-24T21:27:24.060-08:00Rum of the Month<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrBMu22gfRVNtD8WldxlMeelbZ69hGQps8ciKoP77CvJYXsydM1zlU2R_OxwyEwpT4GDszLmBpic5JgoI-iBK_KcCSoGZHIbEoTsRyyWW5b81ALh1UdcsOtHgVnifHmsh0e-nqENZP54/s1600/MEKHONG+PICS+RUM+OF+THE+MONTH.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrBMu22gfRVNtD8WldxlMeelbZ69hGQps8ciKoP77CvJYXsydM1zlU2R_OxwyEwpT4GDszLmBpic5JgoI-iBK_KcCSoGZHIbEoTsRyyWW5b81ALh1UdcsOtHgVnifHmsh0e-nqENZP54/s400/MEKHONG+PICS+RUM+OF+THE+MONTH.jpg" width="381" /></a><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS',sans-serif; font-size: large;">For this month we will be featuring Mekhong as our rum of the month. Mekhong is a surprising rum from Thailand. Named after the 10th largest river in the world and one of the largest in Asia,. The name translates to the “Khong, mother of water” We say surprising not just because of where it originates, but also because it is a pretty tasty rum. There seems to be a lot of debate on what type of distilled spirit this is. Some people call it whiskey, others just call it a Thai spirit (on the company’s website there is no mention of it as rum) From what I understand, there are no clear standards in Thailand as to how to classify liquor. The locals call it whiskey. However, because of what is used to distill it, in the US it needs to be called rum. It is made mostly from sugar cane 95%(molasses) and some fermented rice. Now, if there was anymore need to explain why rum is one of the most versatile spirits in the world, Mekhong is a perfect example of that. Rum’s scope is not limited to the Caribbean or Latin America. Rum is distilled pretty much in every region of the planet. The rum itself is supposed to go well with spicy food (in Thai tradition) and we concur. The website also claims that the sugar cane used is from Thailand which these days runs counter to most other types of rums known throughout the world. A lot of them import their sugar cane and/or molasses. This one (according to their website) has a smooth flavor of spicy ginger, toffee, citrus and vanilla. We found it to have a nose of baby’s breath (yes the flower) along with a grassy and vegetal notes. The palate has hints of allspice and mint. It finishes spicy yet smooth. From our point of view, this is a rum that mixes real well with a lot of our cocktails. Substitute it in any of your favorite drinks or try it out in the Thai Daiquiri. Hint: It has passion fruit in it and it is terrific!!! Check them out and give us your feedback when you can. Enjoy!!!</span></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-37685095987204593862011-02-21T13:34:00.000-08:002011-02-24T17:59:18.662-08:00<div style="color: #0045df; font: 36.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span style="letter-spacing: 0px;"><b><br />
</b></span></div><div style="color: #0045df; font: 36.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_moo3TXXnuRVhdPWvvcYOa73UVqOHF-11Au5K-79ADFPl946wfn8WuAs7qc4r9WPQqVKNvhPbOBMlu42wVWpb1o4_bcvU8yDYp4onfG9T2i-_DX9fr5OT7MluYRAxFSCdzDoB_FCrm0/s1600/rums+from+asia+pics.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_moo3TXXnuRVhdPWvvcYOa73UVqOHF-11Au5K-79ADFPl946wfn8WuAs7qc4r9WPQqVKNvhPbOBMlu42wVWpb1o4_bcvU8yDYp4onfG9T2i-_DX9fr5OT7MluYRAxFSCdzDoB_FCrm0/s400/rums+from+asia+pics.jpg" width="400" /></a></div><b><br />
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</b></span></div><div style="color: #0045df; font: 36.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span style="letter-spacing: 0px;"><b>RUMS FROM ASIA</b></span></div><div style="font: 12.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 12.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When people bring up how varied rum can be, they are usually talking about a few things that most people already know. They could be talking about the different flavors it imparts. For example you can have rum that is just plain simple and tastes like vanilla. But you can also have rum that is incredibly complex in its form, balance, and can taste like a dozen different things all at once (maybe even more) Or they may be talking about the different styles of rum out there. Light clear rum or dark and heavy rum. Or maybe the talk will even turn into the history of rum which is so rich and deep you could probably turn it into a very challenging yet incredibly interesting college major. The one thing most people do not bring up when they talk about rum is how it can pretty much come from any part of the world. </span></span></span></div><div style="font: 12.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></span></div><div style="font: 12.0px 'Hoefler Text'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In this edition of Rum Bums, we are exploring rums from a region which is more known for it’s liquors distilled from fermented rice than anything else. Asia is not a place you’d think of for rum. But from here we have found rums originating in India, Thailand and The Philippines. It may be difficult to delve into it with an open mind because so little is known about this area when it comes to rum. But we figure if we don’t try different stuff, we’ll never know what we are missing. It’s a pleasure to have you here. Sit back and enjoy the ride. And thanks for joining us.</span></span></span></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com1tag:blogger.com,1999:blog-3274182219448977160.post-50972720679776379812011-02-02T00:43:00.000-08:002011-02-02T00:52:04.505-08:00Our rum of the month<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadOIZFyusMCA9Hi_U7D1UZn9Qk3N9Pe76ck1yHpy4gNaU9Vcl-aQ8tpoNfXCskKIL5pjaEN0TH0ACENSrrLtlk9pJ8tEbC9rs-Ek4GuXrlzzCJRXT1CaVOAom3eFb1lzWoGoKnHWV_Sw/s1600/ORONOCO+RUM+BUMS+LOGO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadOIZFyusMCA9Hi_U7D1UZn9Qk3N9Pe76ck1yHpy4gNaU9Vcl-aQ8tpoNfXCskKIL5pjaEN0TH0ACENSrrLtlk9pJ8tEbC9rs-Ek4GuXrlzzCJRXT1CaVOAom3eFb1lzWoGoKnHWV_Sw/s400/ORONOCO+RUM+BUMS+LOGO.jpg" width="400" /></a></div><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;">Oronoco</span></span></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: large;"> rum is our featured rum until the next edition of Rum Bums. We are hoping to do this after every Rum Bums meeting so that we can focus on a single rum and learn from it as we try it out more and more. Read below and hopefully it will all make sense. </span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There are so many different types of rum out there you'd have a hard time counting them. And once you are done counting them all, you'll probably have to start over because by that time there may be a few more on the market. The majority of rums are silver (or clear) rums followed by gold rums. There's also overproof, aged, flavored and dark rums. But we'll leave that talk for a different post. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Silver rums are almost never sipping rums. Back home in Puerto Rico the old school way of taking on a silver rum is as a shot with just the right amount of fresh squeezed lime juice. At least that's how they do it in the countryside. Go to a Christmas party featuring a pig roasting on a spit and you'll see what I mean. It is an adventure unlike any other and part of that adventure is the mass consumption of rum. Mixing is probably the most famous way to drink a silver rum though. The thing is, silvers usually don't really have much flavor and tend to be somewhat harsh on the palate when drank on their own. Hence the routine of trying to tone them down with a mixer. However, there are a few exceptions out there that although simple and silvery, they stand alone pretty well on their own. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And thus the reason for this post. Oronoco rum from Brazil is one of those exceptions. This is one silver rum that stands apart from most silvers. Some say it is the way the sugar cane is grown (on hills of the Brazilian forest) Others attribute the great flavor to the aging process. Amendoim (Brazilian oak) casks nurture the liquid until it is ready to be born. It is very smooth and soft on the palate and will go down without so much as a fight from your taste buds. Now, when people talk about Brazil the spirit that comes up in conversation is cachaça. I heard someone once say that Scotch and Whiskey are like cousins in the world of spirits. If I was to apply the same analogy here then cachaça and rum are like fraternal twin brothers. They are alike in so many ways but sometimes hard to tell apart AND in the end they are technically not the same. I must admit that cachaça is relatively new to me and I have not been able to find many people who agree on what makes it cachaça instead of rum. But the few things that most people tend to agree on is that cachaça can only be distilled up to 54% ABV, can only be made in Brazil and it can only be distilled from sugar cane juice. Contrast that to rum which can be made from either sugar cane or molasses, can be distilled pretty much anywhere in the world and has no strict universal distilling laws and you get the whole family picture. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the US a spirit that has been distilled from sugar cane must be labeled as rum so cachaça is actually labeled as Brazilian rum out here. But Oronoco ultimately does not fall into the relabeled category. Yes, it is made from sugar cane instead of molasses but before it is finished, it is blended with some aged Venezuelan rum and then aged in casks some more. The finished product is just delightful. Seriously, try it out by itself first and then add it to one of your regular rum drinks. The difference is very noticeable. So far we have found that Oronoco is usually better mixed in simple drinks with just two or three ingredients and featuring the rum as the only liquor. But of course, we are constantly trying out new drinks and are hoping to stumble upon some new gems that will blend well with Oronoco. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For now, try it out in an old school daiquiri or a madras and see what we mean. If you lack the "skills" :) to do this at home (or are just more inclined to have someone do it for you instead) come to La Isla and try them out at our bar. If you are into creating new drinks, please do share some knowledge. We would love to feature other drinks as well. And of course, if you just have an idea, maybe you can let us know so that we can try it out during our next edition of Rum Bums. Make sure to share it all right here on the comments section of the blog.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wherever your next rum excursion finds you, please be well</span><br />
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</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salud!</span>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com0tag:blogger.com,1999:blog-3274182219448977160.post-41225146098819208962011-01-24T12:30:00.000-08:002011-01-26T12:44:50.256-08:00<div style="text-align: center;"><img src="webkit-fake-url://DE0915E1-911B-4C3D-AE6B-CA2A8BBD3DC1/image.tiff" /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 36.0px 'Hoefler Text'; color:#0045df;"><span style="letter-spacing: 0.0px"><b>RUMS OF SOUTH AMERICA</b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Hoefler Text'; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><span class="Apple-style-span" style="font-size:medium;"><br /></span></p> <p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: large;">To most people the mention of rum conjures up memories of the Caribbean and times of old. It also provides the image and backdrop to the laid back attitude that is so pervasive in the region. But the fact is that rum would not be what it is today without the influence of Latin America. </span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px"></span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">Latin America produces more spirit from sugar cane than anywhere else in the world. Aguardiente, Cachaça and rum are the main culprits, but there is plenty more. </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">More specifically, s</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">ince the 1700’s </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">South America has been one of the biggest producers of sugar cane in the world. As such, it provides the biggest base of raw ingredients to manufacture the spirit. </span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><br /></span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;">As you will see, (with the biggest exception being Guyana) Latin American rums fall into the light and gentle rum category. Mostly balanced and refined and pretty smooth and easy on the palate. That is a generality that can be knocked off with a few specific regional examples but that’s a theme for a different Rum Bums night. As you are about to experience, rums from South America can be very varied in styles. Hopefully this edition of Rum Bums will help you understand a little more about rums from that region as well as bring a little more overall knowledge about the region itself. Welcome to a small part of South American rums. Sit back and enjoy a tour of some great rums from Brazil (Oronoco) Venezuela (Santa Teresa) and Guyana (El Dorado) We hope it is an interesting and entertaining experience. And thank you for coming to explore the world of rum with us.</span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><span class="Apple-style-span" style="font-size:medium;"><br /></span></p><p style="text-align: justify;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Hoefler Text'; "><br /></p></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com1tag:blogger.com,1999:blog-3274182219448977160.post-44530881578894812252011-01-23T12:00:00.000-08:002011-01-26T12:03:43.709-08:00In the Beginning<span class="Apple-style-span" style=" ;font-family:'Lucida Grande';font-size:19px;"><b>Hello my fellow Rum Bums<br /><br />And welcome to our blog. The main purpose of this blog page is for it to be an extension of our rum club called Rum Bums at La Isla Restaurant and Bar.<br /><br />We hope we can add to the discussion by bringing our own little piece to the gigantic puzzle that is the world of rum. We are not pretending to be experts by any means. If anything, we are just but mere students of this wonderfully humbling spirit. And we hope that you will engage in our topics as we explore and learn about it at our leisurely island pace. The last Tuesday of every month we get together to explore, learn, discuss and more importantly drink at the bar of La Isla. And in doing so we hope to achieve a little bit more knowledge.</b></span><div><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';font-size:19px;"><b><br />Rum seems to have been a forgotten spirit for a while, but it is making a strong comeback. <span class="Apple-style-span" style="font-weight: normal; "><b>We are trying to help that comeback in our own little part of the world one guest at a time. </b></span>It has one of the most diverse flavor profiles among the spirits known today. </b></span><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';font-size:19px;"><b>So come join us this and every last Tuesday of the month. Come enjoy rum the way we think it should be enjoyed. We look forward to being able to share some new and/or old rums as well as our little piece of Puerto Rico with everyone.</b></span><div><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';font-size:19px;"><b><br /></b></span></div><div><span class="Apple-style-span" style=" ;font-family:'Lucida Grande';font-size:19px;"><b>Are you ready?</b></span></div></div>THE RUM BUMhttp://www.blogger.com/profile/00077135602903228944noreply@blogger.com0