The New Rum

February 12, 2018
Bauer (Gentlemen Bootleggers) delivers a lively and informative study of rum and its production. After a spin through the 400-year-old spirit’s history and its geographical diversity—it’s been distilled in, among many other places, Guyana, Barbados, Jamaica, Colorado, and Georgia—Bauer embarks on a wry and witty tour of the rum brand spectrum, ranging from Bacardi, the “light and cheap” spring break staple, to the citrus- and oak-tinged Richland Rum, a craft rum produced in the tiny town of Richland, Ga. Bauer doesn’t skimp on details about production, outlining the types of stills used as well as the way that barrels and other containers affect the aging process and taste of the liquor. Bauer includes a tempting rum cocktail recipe at the conclusion of each chapter, generating a diverse list that includes the El Dorado Mai Tai, a sophisticated version of the tiki bar standard, and the Rabo de Calo, a lesser-known blend of two types of rum and sweet vermouth. Perhaps the most humorous part of the entire tale is the author’s adventure in mixing, with Appleton Estate, a rum producer, his own brew (“that won’t be appearing on liquor store shelves near you... ever”). Fast and funny, this offering is like a craft cocktail—delightfully conceived and executed.