ba­li­nese Rum of The gods

Epicure (Indonesia) - - BEST OF INDONESIA -

“We are four friends bring­ing back the for­got­ten story of In­done­sian rum,” Marc Ro­drigues tells me. To­gether with ex­di­a­geo ex­ecs Andy Gaunt and Joe Mil­ner, and bar­tender con­sul­tant Sam Jeveons, the team “love, live and breathe the en­ergy of our favourite is­land home”.

Wth years of re­search un­der their belt, they launched Nusa Caña in 2016, well aware of other spir­its in the re­gion. Says Ro­drigues, “Each of the rums from the re­gion have their own story, taste pro­file and craft we ad­mire. How­ever, as we un­cov­ered the cen­turies-old his­tory of In­done­sian rum, we re­alised the mag­ni­tude and sig­nif­i­cance of the spirt we are res­ur­rect­ing, known to spirit his­to­ri­ans Jared Brown and Anas­ta­sia Miller as the Fa­ther of Cachaça and the God­fa­ther of Rum.” The spirit in ques­tion was con­sumed in Euro­pean punch houses and tav­erns in the 17th and 18th cen­turies as In­done­sian ar­rack, be­fore the ar­rival of Car­ribean rum.

Nusa Caña’s recipe was de­vel­oped with the sup­port of their blend­ing part­ners E&A Scheer. They sourced and tasted over 30 blends of rums from Ja­vanese dis­til­leries, look­ing to achieve a taste pro­file that was rugged and funky – which is then blended with Caribbean rum, for a bal­ance of tra­di­tion and in­no­va­tion.

In all th­ese cases, the tim­ing has been no co­in­ci­dence. Ro­drigues sums it up best, “With­out doubt the rise of the Asian cock­tail and bar scene has been a cat­a­lyst for the re­gion­ally pro­duced spir­its mar­ket. It’s easy to plot the rise of bar cul­ture in the past seven years with the growth in Asian sprits that re­flect the craft, care and pas­sion in the re­gions in­dus­try. As a mar­ket we are still young and grow­ing, but with such a breadth and depth of skill and tal­ent the fu­ture holds end­less pos­si­bil­i­ties.”

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