Tuesday, September 15, 2015

Hunting Rum By State

 The interesting thing (actually one of many interesting things) about writing all about American Made Rums, is the locality of brands and how some are strictly local, other spreading country-wide (perhaps even internationally). I try not to differentiate, but when you are travelling or are intending to travel -- come to this blog (we should already be in your favorites bar -- or register and you'll get reminders to come read us) and see what may be out there for you to experience and bring that experience back to us. I would LOVE you to drop me an email and tell me about your tasting experiences at Craft Distillers of American Made Rum. 
However, you can just plan a trip with Rum as a target along the way or at your destination. PLEASE use our guide and let me know if we missed any!!
So Connecticut was pretty much a bust. I am still looking into the solitary Distiller I found, but nothing much to report. That said -- we continue. Today's state?
INDIANA
Being the state right to my east, this one is interesting. I have not "stumbled" upon a Distiller, but I have not searched either. Until Now.
The first inkling of Rum-like activity is found on this article in the Indianapolis Business Journal (IBJ). Below are highlights of the article and the link will take you to the writing in its entirety.

rop-sorghum-082012-15col.jpg"Talk about irony: Two central Indiana entrepreneurs are making a new spirit from an old crop—supplied largely by an Amish farmer who doesn’t drink alcohol.
The product is Sorgrhum, a distilled liquor made from the syrup of sweet sorghum, a stalk-like grain used as a sweetener before sugar cane became widely available.
It’s the brainchild of Matt Colglazier, marketing director at Big Red Liquors in Bloomington, developed in partnership with Stuart Hobson, founder of Indianapolis-based  Heartland Distillers.
The partners launched Colglazier & Hobson Distilling Co. a year and a half ago. Their challenge: making and marketing a spirit in an industry dominated by major brands. ..."

So there it is Sorghum, once again being used as a cane substitute (I believe to be legal Rum in the US -- you must use cane sugar or cane based products (molasses). This is the third Sorghum based rum I have found. Having tasted it -- I kind of like it. But lets be clear, while good and rum-like, it really isn't rum.

Next we find Cardinal Spirits. They list a Rum... Here is what they say about TIKI Rum:
"We've crafted this rum especially for our ever popular Tiki Tuesdays. Tiki drinks are epic creations, and the masters of tiki needed a light rum
with lots of fruity esters like pineapple and citrus to stand up in such complex cocktails. Using two different sugars and two different yeasts, that’s exactly what we made. It also happens to be delicious in tons of other rum cocktails.
We ferment this rum using a balance of mostly evaporated cane juice mixed with some light molasses. We pitch a mixture of Hefeweissen yeast and a yeast strain that was discovered growing wild on sugarcane. We let it go slow - keeping it cool in the beginning as the Hefeweissen likes it that way. Then we distill to just under 150 proof, leaving a lot of fruity and sugary flavors in the spirit before proofing down to 80 for bottling."

It seems to be a pineapple infused rum. I will write them, see what we can find (and maybe taste) and I will get back to you!!

Those seem to be the only ones I can find. As usual -- the search will continue and I will report back.
When I hear from these Distillers I will report back to you. In the mean time if you should visit -- please let them know I am looking for them and please email me to tell me about the rum!!

No comments:

Post a Comment