This past Tuesday Mount Gay Barrel, in operation since 1703, launched the Black Barrel label at the Soho Grand. Spotted in the crowd: Gene Song of Remy-Cointreau; Campbell Rudder, Vice President of Marketing, Barbados Tourism; artist Hideki Takahashi; East Village Live blogger David Barish; Lily Hoagland, Executive Editor at Quest; Lauren Kinelski, PR magazger at Remy Countrau USA; Emily Venugopal and McArthur Joseph. The sophisticated media heavy crowd was treated to mixed drinks and well-matched hors d'oevres like lamb sliders and tuna tartare that paired well with such a fine, complex rum.
Matured in charred oak barrels, double distilled, Mount Gay Black barrel was the star of the evening. Master Blender Allen Smith has done a fantastic job, crafting an elegant, luxurious product made from sugar cane molasses from -- where else -- Barbados. To the taste spicy, woody notes notes; to the nose Mount Gay Black barrel comes across as sweet, with aromatic notes of caramel and vanilla. And it goes -- as I found out last night, serendipitously -- quite perfectly with a nice cigar. We have had, of late, big moments for vodka, gin -- every summer is always about the gin -- single malt and, most recently, tequila. Is this now rum's moment? Has Mount Gay found the perfect moment to introduce us to a luxurious rum every bit a competitor to other high end spirits? All involved, myself included, came away from the evening with a new respect for what rum, when done right, can do.
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