I am a Kentuckian now living in Florida whose love for bourbon influenced the creation of Grander Rum. I grew up in Kentucky and have always admired the tradition and artistry that goes into creating Bourbon. However, it was when I moved to Florida where I began exploring “sipping” rums and learning that I could drink rum just like I drank bourbon – neat, over ice or in a great cocktail. This is also when I became educated on the differences between bourbon and rum. The obvious differences are the ingredients and aging but the not so obvious (at least for me) is the use of additives. I then decided to create a rum that spoke to me – aged in bourbon barrels, bottled at 45% ABV and not using additives (sugar, coloring or flavoring). With the support of my wife Jill and our three kids, I left the corporate world and partnered with a talented team in Panama to create something …. Grander.
Convincing an individual to disregard any ill perceptions they may have of rum and try Grander. It is priceless to witness an unsuspecting individual react so positively after trying a fine rum.
The year was 2001 when Jill and I went sailing in the British Virgin Islands. The company we chartered our boat from gave us a bottle of aged, premium rum. At that point, I had resolved myself to strictly bourbon and was shocked, after trying this rum, that I could drink it like bourbon and I enjoyed it!
Knowing that there are many folks across the USA who have yet to realize that they will love fine rum.
I must give three answers and of course it all includes Grander!
#1 choice is Grander Rum neat.
#2 Grander Old Fashioned.
2 oz Grander Rum
¼ oz simple syrup
2 dashes orange bitters
Stir ingredients over ice and strain over large ice cube. Garnish with an orange peel.
#3 Grander Blackberry Basil.
2 oz Grander Rum
¾ oz blackberry basil syrup
1 oz fresh lemon juice
Shake ingredients and serve over ice with a dash or two of Fernet (or Angostura bitters).
Blackberry basil syrup (it’s an investment, but well worth the effort): In a food processor, blend 2 cups of blackberries (can substitute with raspberries), 25 basil leaves and 2 cups of sugar. Separately, add 2 cups of water to saucepan and bring to boil. Slowly pour the blackberry, basil and sugar mixture into boiling water and let reduce. Cool, strain and bottle the syrup. Store syrup in refrigerator when not in use.
d. Like Gin or Vodka:
Oh boy… I honestly don’t know but I will suggest Brugal Especial Extra Dry because Ian Carrey says so.
e. Likes Cognac:
Grander Rum 12 Year. Also aged in bourbon barrels and bottled at 90 proof. Some barrels are sherry seasoned which adds a nice additional layer that is quite exquisite!
I am a firm believer the focus will be on the premium category where we will see continued growth as more people are introduced to fine rums.
It’s all about the consumer.
The first step is getting US consumers to try premium rum. Most just don’t understand how elegant and wonderful fine rum can be and are generally blown away once they taste.
The second step is the need for suppliers to be more transparent. Consumers who typically seek premium spirits have a thirst for knowledge on how a spirit is produced, aged, etc. They want to learn about the spirit they fall in love with and we need to give them that.
James Herrick – An Englishman who, unknowingly and probably against his better judgment, planted the seed in my head that I can do this.
Kate Latts – A Kentuckian, who has more on her plate than most, yet always seems to find time to answer my questions.
Jill DeHart – Without her support for my crazy ideas, this would never be.
1. Spend more time with my family.
2. Celebrate my mother’s 80th
3. Introduce as many individuals to a premium rum…mainly Grander!
Wherever your adventures take you, reach for something Grander and you will be rewarded.
@granderrum or www.granderrum.com
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