Rum Connoisseur
Interview of The Week:

CYRIL MALD

Co-Founder & CEO of Rum Intelligence SAS

1. Who is Cyrille Mald?

CEO of Rum Intelligence SAS, the organizing company of the International Sugarcane Spirits Awards, the international competition covering the combined expertise of the Rum Fest Paris and Rum Fest London, proud to bring together the skills of the world’s leading specialists in the field.

Writer (Iconic Whisky, Iconic Rum – soon), columnist (La Revue du Vin de France the leading Wine & Spirit magazine since 1927, Rumporter, etc.) and judge in international rum & spirits competitions (Spirits Selection, Rhumbellion, RhumFest Awards, Cocktail Spirits, México Selection by CMB, Kura Master, etc.)

 

2. What does the rum mean for you? What made you fall in love with rum and when did it happen?

The love for Rum came to me, thirty years ago, when sailing in the Caribbean Sea between Les Saintes and Grenadine Islands.  An old Bielle from 1990 and a River Antoine (Royale Grenadian), on a 44’ classic wooden Ketch: everything was in place to start an exceptional experience.

 

3. Three essential characteristics that define the rum according to your perspective.

Under one and same name, the most multifaceted spirit (with the widest possible range of distilling processes) which brings, at the same time, human history and pleasure of life.

 

4. What is the most important contribution you have made in the rum industry?

Be part of the Team that created ISS-Awards, the most modern sugarcane spirits contest where the whole process has been dematerialized: a competition that speaks to the new aspirations of both professionals and consumers, where jurors would have to be guides.  We have selected amongst the best experts and offer them the best possible conditions so that they could deliver a message that would truly speak to consumers.  This competition is different in the way it functions and the way it interacts with producers, purchasing advisers and end-consumers, to whom the competition results are eventually destined.

 

5. Benefits that the rum industry has given you.

Discovering amazing people around the world, with an impressive culture and the willingness to share it.

 

6. What’s another thing you are passionate about, in addition to rum? Why?

Discovering countries from the inside, like if I were a local people, which is of course impossible.

 

7. What is your favorite place for drinking rum?

As close to the sea as possible. The greatest moments? A Neisson 1996 directly drawn from Alex Bobi’s favorite cask, tasted stood poised on the shore of Du Coin Beach, in Martinique, where complex architecture of the reef and volcanic terroir coincide.  More recently, The Last Caroni 1996, 23 yo from Velier tasted alone nearby the Corrywrekan of Sound of Jura.

 

8. Favorite drink + Recipe

Rum neat, without adding anything, at least initially.  However, if rum seems to require opening up, I enjoy adding fresh, mineral water drop by drop until the perfect amount of dilution is reached, in order to release the rum’s aromas without altering its structure or texture.

 

9. Why is it important to educate the rum consumer?

To paraphrase Galileo, I would say that you cannot teach a rum consumer anything, you can only help him find it within himself.  One key groundbreaking dimension of the ISS-Awards is to place the final consumer at the heart of the project, by categorizing labels according to market expectations and anticipated evolution, & by freeing the competition from geographical location constraints.  Moreover, each juror’s evaluations will be translated into detailed visual charts, and all the jurors’ charts will be aggregated to yield the most objective result possible for each tasted product.  Final consumers will be able to consult the visually aggregated organoleptic analysis and encouraged to give their opinion, eventually making our public database the most accurate sugarcane spirits purchase guide.

 

10. Any tips to train the palate and taste good premium rum?

The most important thing is clearly the Horizontal Tasting: turn the glass on its side so that it is perpendicular to your face.  Now move your glass upwards in a straight line to assess the different aroma strata.  In fact, the aromas from heavier volatile compounds (earthy, woody, etc.) will remain concentrated at the bottom of the glass.  Then gradually moving up towards the rim, you will notice that the more volatile the particles, the higher they are in the glass: fruity, floral etc.

 

11. How can the rum contribute to improving the crisis in some countries? Is the commitment to sustainable development the key of success for the permanence of the rum industry in the world? Why?

It´s possible with greater respect due to nature and human work.  Sustainable development is a proven catalyst for any improvement in cultivation.

 

12. Who would like to meet in the rum industry? What would you say to him/her?

Joy Spence at Appleton, Trudiann Branker at Mount Gay, etc.: women are rising through the ranks, proving themselves as very effective and bringing new visions.  Rum is having a revolution and women (not only master blenders) are crucial.  So I really look forward to meeting the new generation of women that will be the future of rum.

 

13. How can people learn more about you? Website? Social media page?

Website: www.iss-awards.com

Facebook : https://www.facebook.com/issawards

Twitter : https://twitter.com/ISS_Awards