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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7 StateWays n www.stateways.com n September/October 2015 T R I P R E P O R T molasses, was likely first distilled in Caribbean sugarcane plantations in the 17th century, after Christopher Colum- bus brought sugarcane to Hispaniola (now Haiti and the Dominican Republic). WIRSPA hosted a group of North American spirits jour- nalists in the Dominican Republic and Haiti this past June to provide some insight and education on the rums of the Caribbean. Here are some of the highlights. The local flavor of Dominican rum Ron Barcelo was founded in 1930 in Santo Domingo, Dominican Republic; Barceló Export Import, S.R.L (BEICA) was created in 2002. Its rum is produced by Al- coholes Finos Dominicanos (AFD), a plant that generates its own electricity from the bagasse (dry residue from the sugar cane milling). Barcelo rums are aged a minimum of one year in Ameri- can white oak barrels; the barrels are toasted to protect the alcohol and the wood. The company, which has several ini- tiatives to support the local community, opened a visitor's center and museum at its processing plant in 2012. An Education on Caribbean rum By Melissa Dowling W hile many recognize the Caribbean as the home of rum, few understand the nuances of the spirit and what's unique about the rums of the region. The West Indies Rum and Spirits Producers' Association (WIRSPA) aims to change that with a new rum education campaign. The program includes a certification program for bar- tenders and trade professionals in Europe and North America. The group also unveiled the Authentic Caribbean Rum Marque, a symbol of a spirit's provenance, authenticity, quality and diversity earlier this year. The region boasts a rich and diverse heritage of rum pro- duction. The spirit, which is made from sugarcane juice or " Water is the most important raw material in making rum— besides sugar " – Gustavo Ortega Fresh-cut sugar cane arrives at the Barbancourt distillery for processing in Port au Prince, Haiti.