Rum Connoisseur
Interview of The Week:

CAROL HOMER-CAESAR
Angostura Master Blender

 

1. Who is Carol Homer-Caesar?

Carol Homer-Caesar- Master Blender, presently Ag Executive-Operations but substantive portfolio is Senior Manager- Quality Assurance, Blending & New Product Development. Joined Angostura Ltd. in 1995. Carol grew up in South Trinidad and attended Naparima Girls’ High School. She studied in Trinidad at the University of the West Indies (UWI) St. Augustine where she attained a Bachelor of Science (BSc) degree in Chemistry, Master of Philosophy degree in Chemistry and Executive Masters of Business Administration (EMBA) at Arthur Lok Jack School of Business.

Carol is a qualified auditor in Quality Management systems, Food Safety Management systems, Environmental Management Systems and Lead Assessor in Laboratory Accreditation. With a background in Chemistry she joined Angostura Limited armed with technical laboratory knowledge, which is fundamental when working with complex spirits and knowing the processes involved in creating rums. Carol was trained at the Alcohol School of Technology in the US and at the Scotch Whiskey Research Institute (SWRI) in Scotland. During this time, she also ventured into the sensory side of the rum blending process, carrying out sensory evaluations and chemical testing on the aged rums.

Carol’s training in Scotland exposed her to different technical processes in spirits manufacture. She was also trained in brewing and distilling in the USA, which helped further develop her knowledge of the spirits business. She created the Angostura Rum Flavor Wheel for Angostura Rums which is highly specific to Angostura rum manufacture -Fermentation, Distillation, Ageing and Blending rum components which exude both flavor and aroma of Angostura rum blends.

2. Biggest achievement you personally feel you have accomplished for the rum industry.

Mentoring and developing my Laboratory staff from Lab Quality Analyst to Production Managers in Bottling, Blending, Waste Water Treatment Plant, Quality Control and New Product Development. Also I created the International Rum Range which has won over 186 International Spirits awards. I also created the most expensive rum – Legacy in 2012 and the three Limited Edition rums of the No. 1 Cask Collection.

 

3. What made you fall in love with rum and when did it happen?

I started blending rums based on my understanding of the chemistry of these rums and my fascination of the phenomenal transformation which takes place when colorless unaged rums go into once-used bourbon casks, and this golden-bronze flavorful complex aged rum emerges after years of ageing in large dark musty ageing warehouses. I enjoy creating blends at 6 am on mornings when the place is quiet; I am alone with a very clear mind and free spirit to innovate and smell, feel and taste every single component of that rum blend.

 

4. What is that thing that makes you want to continue in the rum industry?

I thoroughly enjoy creating and innovating new products -rums, alcoholic beverages, non-alcoholic beverages, products with bitters. I love experimenting and pushing the boundaries as Angostura Ltd is the only Caribbean spirit producer which produces rums and this unique product – Angostura Aromatic bitters and related product extensions such as Lemon Lime & Bitters (LLB), Amaro di Angostura and Angostura Orange Bitters.

 I am always preoccupied with developing strategies for continuous improvements in   Operations department- plant efficiencies, process improvements, ISO certification, regulatory & statutory compliance, personnel training & competence building.

 

5. Favorite Drink + Recipe

-Angostura 1919 and coconut water.

-Angostura 15 year old neat or paired with 75% cocoa dark chocolate.

 

6. Where do you see the rum industry today and in the next 5 years?

Undoubtedly the Premium Rum market will continue to grow globally and the emerging markets which have been dominated by younger Rums will see the Premium category continue to grow.  Demand for Spiced Rums will continue to drive volumes in this fast emerging sub-category as also innovation on Finish styles (from a much lower volume base) and Overproof products expanding the spectrum of Rum available to the Consumer. There is still plenty of opportunity ahead for Premium Rum to grow and the next 10 years at least should see this trend continue.

 

7. What do you think needs to happen to grow the premium category of rum?

A global communications campaign. One was implemented in 2008 – 2010 to promote Authentic Caribbean Rum in Italy, Spain and the UK. The campaign was focused around the theme ‘True Rum’ and made use of several advertising media – consumer and trade press, posters and online sites. In addition, the campaign used public relations, trade shows, consumer events, bartender training and a website to communicate with trade customers and consumers. A defining feature of the campaign is the use of powerful portrait photography of real individuals with a true connection to Authentic Caribbean Rum. The people featured in the ads are all involved in the rum industry in some way. Definitely Social media to promote and educate not only our Caribbean people but everyone globally this is a powerful tool once it is used responsibly.

 

8. Which rum would you recommend a person that?

• Sipping a premium rum for the 1st time – Angostura 7 year old
• Likes Scotch Whisky- Angostura 1919
• Likes Bourbon- Angostura 1787 – 15 year old rum
• Likes Gin or Vodka- Angostura Reserva – 3 year White Rum
• Likes Cognac- Angostura No1 in Cognac finish

 

9. Share some (2-3) of your mentors and how they have helped you.

-Dr. Ivan Chang Yen- University lecturer at post graduate level, who encouraged and guided me in the development of technical and scientific research.

-Mr. Ousik Yu- Past consultant at Angostura who coached me on technical processes in spirits’ manufacture.

-Gabriel Homer- my father who inculcated the values of good work ethics and commitment to strive to achieve your goals with passion.

 

10. What 3-5 things do you have in your bucket list for the next 12 month?

To create two special rums in a new category

To complete the training of my NPD team members

To create product extensions.

To implement the other areas of my succession plan.

 

11. Any last words?

Education is important to raise awareness of our rum brands and Caribbean heritage. A trade campaign to target all the key EU, US, Canada, Australia, South Africa and emerging markets in Asia. If I had the resources I will most definitely support and finance our WIRSPA education and rum promotional campaigns. West Indies Rums and Spirits Producers Association (WIRSPA) have been working actively for decades to promote and raise the recognition of Authentic Caribbean rum. The Authentic Caribbean Rum (ACR) marque was developed as a symbol of authenticity, provenance and quality for rums within the WIRSPA family. As usage of the marque grows it will act as a visual symbol to help trade and consumers identify ACR brands, but in the short-term it will be used to promote the development of Authentic Caribbean Rum as a distinct sector within the drinks industry, again both for trade customers and consumers.

 

12. How can people learn more about you? Website? Social Media Page

Google: Carol Homer-Caesar

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Published by: TheRumLab.com
Author: Jose Hoffmann
Phone: +1 513-426-8813
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