The Wolf recently posted a glowing review of Siesta Key Spiced Rum, made in our own state of Florida (Sarasota). In it he noted and exclaimed about the "pumpkin pie" spices he found in this rum, and made much of the distiller's claim of using "real spices", which are alleged to be hand measured and added to a vat of their Gold Rum to produce one of the very rare, authentically spiced rums (if true). Of additional note is the Wolf's claim that the distiller uses "...no corn syrup or other industrial sweetener", but rather honey.
If true, I too would join in giving great credit where credit is due, and thus posted the following on the Wolf's site:
Moi to Wolf: "Bravo to Siesta for using real spices and to you for drawing attention to this best practice!
My question: does the label state “real spices” or “natural flavoring”? The former would be admirable (and expected), the latter would not be consistent, as “natural flavoring”, while perhaps containing a natural component, consists of mostly artiifical or imitative components."
Let me make a prediction...
For some reason the Artic Wolf seems not to like me, despite my gladly allowing him to pick my brains in a series of private emails. Gentlemen can disagree with respect, with the obvious exception of the Republicans, lol.
I call 'em as I see 'em, and the Wolf deserves credit for promoting the best practice of using real spices in an honestly labeled rum. Good for Siesta Key! Doing so is a legitmate way to distinguish the distillery from the mass of major distillers who have no problem whatever in adding all manner of both labeled and unlabeled artificial additives to both rums labeled flavored or spiced - and - even to those that are not.
So again - kudos to the Wolf and to Siesta. Still, you can be sure he will not post the comment.
But to be fair...
In closing the Wolf held forth...
I am impressed... the quality that I taste is well beyond many other spiced rums... (based on) two factors... real spices and honey for flavouring... (which) perhaps is a direction which (other companies) could follow... (and second) the quality of the base rum...".
What? Distillers should "perhaps", maybe, possibly consider using real spices? Is there any doubt in your mind? And I'll disagree to the extent that insofar as a spiced rum, it is the artful blending of real spices and honey, and the spices themselves that make the difference. If artificial flavoring and corn syrup were used I'm afraid the "base spirit" wouldn't stand a chance. Again - "real" congrats to the Wolf for finally accepting the position I recommended to him years ago (to which he howlingly objected) , namely the deceptive use of both labeled and unlabeled additives, usually including artificial and so-called "natural" flavorings. His position seemed to be "...if it tastes good, I don't care".
It's about time. Still I've given the Wolf only half a nut on this one, for left unknown is whether he will finally begin outing and criticizing the generally deceptive and artificial alteration of rums in general.
Changing the mind of a Canookie - most of whom add coke to their spirits - is a very trying and time-consuming endeavor. It is ever more difficult when one is dependent on distiller freebies and good will to run what for all appearances, seems very commercial in nature.
Surver sez? You decide...
*******
Capn's Log: Forgive me yet again, and still, good on the alleged use of "real spices". But "honey" is another matter. The Wolf compares "honey" to more typical sweeteners (such as corn syrup). But the real truth is that most - yes most - of what is sold as "honey" contains these sweeteners too. There are but a handful of organic and special honeys that are completely pure and natural.
Sadly these real honeys are very expensive and hard to obtain. Even ordinary (modified) honey is not cheap. I rather doubt that any distiller would use the very expensive, unmodified form. Still, even the use of ordinary honey is a terrific step forward and quite admirable.
