_{This post has been brought to you by Botran. All opinions expressed are my own. The following message is intended for those 21+. Please enjoy responsibly.}

Today we're sampling a pair of Guatemalan rums, Botran's No.8 Reserva Classica, and their Reserva Blanca.  In addition to reviewing the rum itself, we will be talking about how to spot a good rum, and some of the best ways to enjoy today's rum.

Now, let's get tasting.

Romancing the Sugarcane - The Basics of Rum

Rum is the result of fermenting sugarcane molasses or, conversely, sugarcane juice (called rhum Agricole).  The fermented liquid is then distilled.  The distillate is then - usually - aged.  Higher quality rums are aged in oak barrels, ideally used bourbon barrels.  However, aging can also be performed in steel vats as well as other types of wooden containers.

The aging process, provided it takes place in oak barrels or other similar wooden containers, is where rum derives its characteristic amber color.  Naturally, if rum is aged in steel vats, or other metal containers, it will remain colorless.  After aging, blending is typically done.  The blending process is essentially how brands or labels achieve a consistent taste.  This is also where the color of the rum is adjusted, either lightening dark rums by blending in lighter rums, or further coloring darker rums with caramel, or filtering out any remnant color from light rums that may have overly darkened during aging.

Most of the world's rum is produced in the Caribbean and South America.  However, rum - as well as other liqueurs that are almost indiscernible from rum - are produced pretty much everywhere sugarcane is grown.  Large quantities are produced, for example, throughout parts of Asia such as the Philippines, as well parts of Africa such as Madagascar and Reunion Island. 

Standards, regulations, and local preference means that there is a wide world of rum available for enthusiasts to enjoy.  However, this also makes nailing down precisely 'what' rum is almost impossible, since what qualifies as 'rum' in one jurisdiction might fail to make the grade in another.

However, rum is generally broken down and marketed via 'grades.'  These include such classifications as Dark, White, Premium, and Spiced Rums, the names of which are largely self-explanatory.  Light rums, however, tend to have very little flavor aside from sweetness, and are typically used in cocktails as opposed to being consumed on their own or paired with food.  White rums (such as the one featured today), in contrast to 'Light' rums, retain the full flavor of standard rum, but without any of the color, allowing it to be mixed into cocktails without affecting the color of the drink.  Other varieties of rum include Overproof Rums, which can contain in excess of 80% alcohol by volume.  Again, these rums are typically used in cocktails.  One interesting class of rum is Brown Rum, which is aged in charred barrels, and have a flavor closer to whiskey than the flavors one might typically associate with rum.

Finding a Good Rum - What to Look For

Unlike whiskey, it is intensely simple to know if you've got a 'good' rum on your hands.

To start, rum should never be 'cloudy.'  Cloudy rums are good for one thing and one thing only - pouring down the drain.  White rums should be clear, not unlike vodka, while darker rums should be varying shades of amber.  Some darker rums will appear redder others, while the darkest of rums can appear 'amber-brown,' with some bordering on 'black.'  Generally, however, regardless of how dark rum might appear, the color should fall somewhere along the 'amber spectrum.'

In terms of taste, rum should 'not' taste of ethanol.  Unlike vodka or certain astringent sakes, 'alcohol' should be at most a background flavor.  In the very best rums, alcohol should be barely - if at all - perceptible.  If rum 'burns' or is 'sharp' tasting, or has any astringency, this is indicative of a low-quality rum.  Instead, quality rums should be 'pleasant' or even 'festive' on the palate, with a complex bouquet of tastes ranging from sweet to smoky, carried on a delicate or 'smooth' texture.

The Review - Tasting and Aromatics

• The No.8 Reserva Classica introduces itself with a mix of earthy and spicy aromatics.  Think allspice, peppermint, and just a hint of chocolate.  The palate is dark and rich, and has surprising depth.  Think fresh vanilla mixed with cinnamon, think juicy cherries, and perhaps what I'll describe as 'nuts and allspice.'  This is not a sweet rum by any measure, but still what I'd describe as a 'sipping rum,' probably better reserved for sipping alongside appetizers as opposed to mixing into cocktails.
• The Reserva Blanca is best described as 'subtle.'  Aromatics are faint, but are chiefly 'barrel,' think smokey and woody, with just a hint of 'antique oak.'  The palate is sweet, with hints of cacao and either nutmeg or cinnamon, with just a hint of fruit towards the end.  This is a true-to-form mixing white rum.

How to Enjoy Today's Reserva Classica No.8

• The Best Way: Neat. Without any doubt, this rum is best enjoyed on its own, perhaps over ice.  Pair it with light starters, such as cheese and charcuterie, or dried fruit.  However, here are few cocktail suggestions all the same.
• Rum Runner.  Combine together one ounce of rum, an ounce of white rum, a half an ounce of banana liqueur, a half an ounce of blackberry liqueur, one ounce of orange juice, one ounce of pineapple juice, a half an ounce of lime juice, and a half an ounce of grenadine, in a shaker with ice.  Shake vigorously until the cocktail is cold.  Strain the drink into a highball glass, and serve.
• Rum Swizzle.  Combine one ounce of rum, one ounce of white rum, two ounces of orange juice, two ounces of pineapple juice, a dash of grenadine, and a few drops of bitters, in a highball glass with ice.  Stir and serve.
• Cable Car.  Into a shaker with ice, combine one and half ounces of rum, one ounce of lemon juice, three quarters of an ounce of curacao, and half an ounce of simple syrup.  Shake well, and strain into a coupe.  Garnish with an orange peel.

How to Enjoy Today's White Rum - Serving Suggestions

• The Classic Daquiri.  Often called 'The Sour Cocktail,' it's arguable that sour cocktails are only a thing because of repeated attempts to replicate the success of 'The Classic Daquiri.'  In a cocktail shaker, combine three tablespoons of White Rum, two tablespoons of lime juice, and one tablespoon of simple syrup.  3-2-1, and you're done.  Fill the shaker with ice, give it a good shake, and then pour it into a cocktail glass.  Simple, delicious, and pleasantly sour.
• The Mojito.  Another 'by the book' cocktail.  I'm only mentioning this one because it's pretty much impossible to talk about White Rum without talking about the Mojito.  In a cocktail shaker, or in a mortar and pestle, smash up a few mint leaves, then add in two tablespoons of lime juice, two tablespoons of simple syrup, and four tablespoons of White Rum.  Fill the cocktail shaker with ice, shake until cold, and then strain into a glass.  Top the glass off with about two to four ounces of club soda.
• Planet's Punch No. 2.  A spin on the classic Rum Punch, this recipe ups the fruit and adds a dash of mint.  To start off, fill a highball glass about two thirds of the way with crushed ice, then mix in two ounces of light rum, an ounce of orange juice, an ounce of lime juice, a half ounce of pineapple juice, and a half ounce of lemon juice.  Stir until the glass is frosted.  Add in one ounce of dark rum.  Stir.  Add in a quarter ounce of triple sec and two dashes of grenadine.  Garnish with confectioners sugar and a sprig of mint.
• Papa Doble.  In a cocktail shaker, combine four tablespoons of White Rum, one and half tablespoons of lime juice, one tablespoon of maraschino liqueur, one tablespoon of grapefruit juice, and ice.  Shake until cold, and strain into a cocktail glass.  Garnish with a peel of lime.
• El Floridita Daiquiri.  Combine two ounces of white rum, a quarter of an ounce of maraschino liqueur, three quarters of an ounce of grapefruit juice, a half an ounce of fresh lime juice, and a splash of simple syrup.  Shake well.  Strain into a chilled glass, and garnish with a cherry.

Print