Sugarcane Spirits around the World

Posted on May 5, 2009
Filed Under Blair Reynolds | 1 Comment

Sugar, how sweet it is.  Put through a few industrial processes, you get molasses.  Put that same molasses in a still, and you get rum.  Since its purported first days in Barbados, the art of turning fermented molasses into Kill-Devil has roused the spirit and stirred the soul of man into acts both great and horrible, all in the name of (Demon) Rum.

But molasses is just a byproduct of the sugar industry.  What happens when you take some fresh sugarcane juice and use it to make booze?  That’s where the experts are stepping in this summer at Tales of the Cocktail, for the Sugarcane Spirits around the World seminar.  A panel of experts will be discussing the history, process, and distinct development and characteristics of each of the sugarcane-based spirits.  Spirits such as Cachaça and Rhum Agricole certainly have held their place in the cocktail world, but which will prove the next big name in sugarcane spirits?

The panel is led by the dynamic Angus Winchester, the “gin genius” and mix master behind Alconomics.com.  Angus also happens to be a man with access to a cache of 17 yr. Old J.Wray and Nephew, used in the original Mai Tai, and is certain to bring a staunch defense of molasses-based rum, should things turn ugly.

Next on the panel is the Canne Pimp himself, Benjamin Mélin-Jones, whose family tree may very well be a stalk of sugarcane.  Benjamin represents Rhum Clemént, a fantastic line of Martinique Rhum Agricole.  Rhum Agricole is a sugarcane spirit based on fresh sugarcane juice and made primarily in Martinique, one of the only places outside of France that holds an Appellation d’Origine which governs its process and place of origin.  When the Ti’Punch gets flowing, you can expect to understand what is meant by “chacun prépare sa propre mort.”

Not going down without a fight is Duggan McDonnell, owner of Cantina in San Francisco and self-described sugarcane whore.  Duggan will be representing Cachaça, a Brazilian sugarcane juice-based spirit.  Bringing a muddler and some Capoeira skills to the match, the street-tough Caiprinha will be making its way around the table in a head-on-head battle versus Ti’Punch.

Rounding out the panel is rum nut Lynette Marrero, representing Ron Zacapa.  This rich Guatemalan rum is based on sugarcane syrup, which is its own product, and not fresh cane juice or molasses.  Lynette will be bringing her knowledge fresh from the fields of Guatemala, where she studied rum from crop to bottle.

Which sugarcane spirit will reign supreme?  How many muddlers will be broken making Caiprinhas for 80?  How much fun will people have saying “TI POOOOOONSCH!“.  The answers to these questions and much more during Tales of the Cocktail, Thursday, July 10th from 12:30pm-2pm CST, in the scenic Riverview Room at the Hotel Monteleone.  Buy your tickets through ClicknPrint to secure your seat today.

See you there!