Rum Connoisseur

Interview Of The Week

VINCE NOYCE
Portsmouth Distillery – Creative Director
(Head Distiller)

 

1. Who is Vince Noyce?

Vince Noyce is a Rum Distiller, passionate about his craft, with an ambition to show the world that just because the UK doesn’t have the climate to grow sugar cane, doesn’t mean we can’t create world class rum. After a naval career spanning 3 decades, he enjoyed a 5-year spell with Geest Line working in Port/Vessel Operations in the Caribbean, Europe and the UK. It was whilst in the Caribbean he started a business with his business partner Giles Collighan selling premium Rum in the UK, this was the prequal to The Portsmouth Distillery Co. which they now run. Vince is very creative and very much enjoys all aspects of taking products from concept through development on to market. If he has any freetime he enjoys oil painting, walking and researching the rum market.

 

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

Rum for me is not just a drink, it is a way of life, a culture. I first fell in love with rum in 1989 when visiting with my parents who lived in Trinidad. I was immediately struck by the importance of rum in the social fabric of this most vibrant country. Rum not only provides a living for those that make it, but life to those who enjoy consuming it, it brings people together with regional and patriotic passion, and yet it doesn’t cause unecessary rivalry between communities.

I have had the privilage of being able to immerse myself in many of these regions, and to date I have not been disappointed. My mission is to bring this to the people of the UK.

 

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

Rum for me should be genuine, made with love and with a sense of purpose. Not a spirit which is just churned out for the sake of it. That said I am not one of these rum bores who would like to see rum highly categorised, with people sneering at certain products because they don’t ‘fit’ into someones preconceived category. Rum is a drink of the people, for the people, so if the people like, comsume and enjoy your rum, then who cares what category it sits in.

 

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

I don’t believe I have, yet! I am honoured to have brought 1968 Rum to the people of the world and to have set up one of (if not) the first disitillery in the UK to make rum and age rum here in the traditional (albeit in a temperate climate) way.

 

5. Benefits that the rum industry has given you.

Rum has freed me, rum allows me to create, to dream, to bring joy to people.

 

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

Art, both creating it and enjoying looking at it. Art in all it’s guises and genres. To me this is very much like rum, because beauty is in the eye of the beholder – right?

7. What is your favorite place for drinking rum?

In a rum shop, anywhere in the caribbean. I love the community, talking and limin with the local old boys about their rum and their country.

8. Favorite drink + Recipe

Ti Punch, hands down this celebrates good unaged rum.

No measurements, just the ingredients and the chance to make your own to suit your taste.

A good slug of 1968 Rum, fresh lime juice (with squeezed lime pieces) cane syrup.

Mix the rum, juice and syrup over ice with the pieces of lime left in. If you prefer a dryer drink more lime and less syrup, for a sweeter version more syrup, less juice.

 

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

In short, because there is a lot of ignorance about rum, especially in the UK. I don’t mean this disingenuously, I mean you don’t know what you don’t know, and if your only undertsanding of rum is white Bacardi and Captain Morgan Spice, then you need your eyes opening.

 

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

Always taste neat, if a spirit is not palatable neat, you have to ask yourself one simple question – What am I doing putting this in my mouth in the first place? If a mixer is required, move on.

 

11. How can the rum contribute to improve the crisis in some countries?

Wow, this is a huge question, and perhaps just a little too heavy for rum! I would say though that where rum is prevelant in a society, in my experience, life seems to be much happier.

 

12. Is the commitment to sustainable development the key of success for the permanence of the rum industry in the world? Why?

Sustainable development of any industry is the key to performance, surely. I am pleased to see developments like Renegade Rum in Grenada, which can only be a good thing for the economy and people of that special country.

 

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

The farmers in Costa Rica that produce the dehydrated sugar cane juice we use to make our rum. I would say Thank You.

 

14. What are your next goals in the rum industry?

Bringing our 3 year rum out in mid 2022. This is rum made here in the UK in an ancient monument and aged in ex Jim Beam bourbon barrels 100m from the sea., it is a pretty special product.

 

15. Plans you have when you leave the rum industry.

Retire to the Caribbean, drinking rum.

 

16. Why is the role of the bartender important in the rum industry?

As ambasadors, as well as the creative force behind showcasing your product to the uninitiated – a good bartender is invaluable!

 

17. What is your advice for new generations in the rum industry?

Be true to rum, understand the culture, the life, the feel before you embark on production, this will ensure you make the best attempt you can.

 

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

www.theportsmouthditillery.com

Twitter: https://twitter.com/pompeystill

Instagram: https://www.instagram.com/portsmouthdistillery/

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

 

Or come and take a tour of the distillery, all welcome.