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SAG HARBOR RUM
Going around the Hamptons this summer, I discovered a bottle of rum on the shelves of a liquor store that really caught my attention. I decided to ask the salesman on duty more about it. He
explained that whether I was looking for some rum to sip by itself or one to mix in cocktails, this bottle could fulfill both uses. He also drew my attention to the fact that it was a local product. I trusted him and bought a bottle; I wasn't disappointed. From the first sip, I was amazed by its structure and flavors. I decided to learn more about this delicious local rum and contacted their team. Jason from Sag Harbor kindly answered the following questions.
French Sommelier: How did you guys end up making Rum on Long Island?
Jason: Well Long Island has a "long" history with rum dating back to colonial days with some of it being produced here but mostly with the area being a entrepôt or trading post for Caribbean rum -- while there has been an explosion of craft spirits there havent been any local rum so a few years ago we set about bringing it back -
FS: Without revealing your secrets, can you tell us a little more about the process?
Jason: Well we like to call our formula semi-secret - its a rum that we age in local bourbon barrels for a year and during that time we infuse it with coffee and ginger along with a couple fruits that we like to keep secret - we dont put any sugar back in (like most other rums do) so it gives it a nice sweet drinkability without any of the sugars.
FS: How did you end up with this modern packaging (bottle/label) ?
Jason: That was a long process of trial and error -- an illustrator friend did the label for us -- just drawing the whole thing by and and then found a nice square bottle to match.
FS: What is your total production since you started and are you looking to increase it?
Jason: Our production is rather small -- we actually run out every time we make a batch -- we would like to keep it small for now --.
FS: After over a year in business what is your next milestone?
Jason: Right now we are just trying to service the accounts we have -- we are in about 200 places in new york and a couple places in philadelphia and rhode island -- we will prob expand to Connecticut and New Jersey.
FS: If you were to pair Sag Harbor Rum with anything, which food would you choose?
Jason: Well its pairs well with dark chocolate as a desert - but another great choice is when mixed with a good ginger beer or light cocktail it works well with a fresh salad that bit of fruit in it.
Thanks to Jason for answering all of our questions. Do not hesitate to buy Sag Harbor Rum, as it is not only a special liquor but is also quite affordable. If you want to learn more about it you can visit their site at sagharborrum.com.
Fadi
Going around the Hamptons this summer, I discovered a bottle of rum on the shelves of a liquor store that really caught my attention. I decided to ask the salesman on duty more about it. He
explained that whether I was looking for some rum to sip by itself or one to mix in cocktails, this bottle could fulfill both uses. He also drew my attention to the fact that it was a local product. I trusted him and bought a bottle; I wasn't disappointed. From the first sip, I was amazed by its structure and flavors. I decided to learn more about this delicious local rum and contacted their team. Jason from Sag Harbor kindly answered the following questions.
French Sommelier: How did you guys end up making Rum on Long Island?
Jason: Well Long Island has a "long" history with rum dating back to colonial days with some of it being produced here but mostly with the area being a entrepôt or trading post for Caribbean rum -- while there has been an explosion of craft spirits there havent been any local rum so a few years ago we set about bringing it back -
FS: Without revealing your secrets, can you tell us a little more about the process?
Jason: Well we like to call our formula semi-secret - its a rum that we age in local bourbon barrels for a year and during that time we infuse it with coffee and ginger along with a couple fruits that we like to keep secret - we dont put any sugar back in (like most other rums do) so it gives it a nice sweet drinkability without any of the sugars.
FS: How did you end up with this modern packaging (bottle/label) ?
Jason: That was a long process of trial and error -- an illustrator friend did the label for us -- just drawing the whole thing by and and then found a nice square bottle to match.
FS: What is your total production since you started and are you looking to increase it?
Jason: Our production is rather small -- we actually run out every time we make a batch -- we would like to keep it small for now --.
FS: After over a year in business what is your next milestone?
Jason: Right now we are just trying to service the accounts we have -- we are in about 200 places in new york and a couple places in philadelphia and rhode island -- we will prob expand to Connecticut and New Jersey.
FS: If you were to pair Sag Harbor Rum with anything, which food would you choose?
Jason: Well its pairs well with dark chocolate as a desert - but another great choice is when mixed with a good ginger beer or light cocktail it works well with a fresh salad that bit of fruit in it.
Thanks to Jason for answering all of our questions. Do not hesitate to buy Sag Harbor Rum, as it is not only a special liquor but is also quite affordable. If you want to learn more about it you can visit their site at sagharborrum.com.
Fadi