StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions
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StateWays ■ www.stateways.com ■ September/October 2015 10 T R I P R E P O R T Persevering after disaster Founded in 1862, Barbancourt uses sugar cane—no molasses—for its rum, which is distilled twice and aged in French Limousin oak casks. When the massive earthquake devastated Haiti in Janu- ary 2010, the Barbancourt distillery in Port au Prince lost nearly half of the rum it was aging, says owner Thierry Gardere. Barbancourt was out of commission for months due to damages from the quake. But the distillery has come roaring back in the past fi ve years, with a rebranding and new products, including Pango, a pineapple-mango expression. Barbancourt is also planning a major facility expansion. Five generations of rum making "Water is the most important raw material in making rum— besides sugar," says Gustavo Ortega, a fi fth-generation mas- ter distiller with Brugal. The water used to make Brugal's rum comes from the Puerto Plata mountain springs in the Dominican Republic. Founded more than 125 years ago, Brugal rum has been owned by The Edrington Group since 2008. The company has introduced a number of new rums and styles, including Brugal 1888 rum in 2011. The fi rst rum as a result of working with Edrington, 1888 is aged in white American oak casks, followed by two to four years in fi rst-fi lled Spanish sherry oak casks—the same casks used to age the parent company's Macallan Scotch whisky. WIRSPA MAKES ITS MARQUE The West Indies Rum and Spirits Producers' Association (WIR- SPA) this year launched a rum education campaign. A key part of the initiative is the Authentic Caribbean Rum Marque, a stamp of authenticity, provenance and quality for rums produced in 13 Carib- bean countries. In the short-term, WIRSPA aims to use the marque to promote the development of Authentic Caribbean Rum as a distinct sector within the beverage alcohol industry. But as usage increases, the group expects the marque to serve as a visual symbol to help trade customers and consumers identify ACR brands. WIRSPA's program also includes a rum education campaign for bartenders and trade professionals in Europe and North America. The initial stage involves training sessions led by WIRSPA's inter- national panel members across Europe, the U.S. and Canada. Indi- viduals who complete the training receive the Authentic Caribbean Rum Diploma. After obtaining the Diploma, trade professionals can apply for the full Certification Program, which includes a one-week training program with rum producers in the Caribbean. Trainees will have the chance to visit different distilleries and experience the full rum- making experience, from the region's sugar cane fields to fermenta- tion, distillation, aging and blending. The program aims to increase knowledge among trade profes- sionals on the diversity and quality of Caribbean rum, according to WIRSPA chairman Dr. Frank Ward. Authentic Caribbean Rum is produced in nearly 30 distilleries around the Caribbean. Full Disclosure: WIRSPA covered the cost of travel and accommodations during this visit to the Caribbean. Charring barrels at the bottling and aging facility of Barcelo rum in Santo Domingo, the Dominican Republic. Barbancourt bottles get their fi ll of rum.