In a recent thread, "Cavity Dept: Honey, are you listening?" (link), I was very impressed with the Artic Wolf's excited report that the Siesta Key Spiced Rum used actual, hand-measured real spices! I was impressed, so much so that I ran right out to buy a bottle, but when I noted the label stated "natural spice and bit of honey" my neck hairs began to raise, simply because the term "natural" in the flavoring business means just the opposite. Still I gave Siesta the benefit of the doubt.
Of course, I emailed Siesta Key to congratulate them to and to get confirmation from the distiller (who was quoted by Mr. Wolf).
As an aside, you can be sure that any distiller who actually goes to the time and expense to use real spices always - always - makes much of it. Naturally, I expected an immediate and glowing reply. Did I get one?Moi: "At The Rum Project (perhaps the largest non-commercial rum reviewing website on the net) we are big fans of artisan distilling of rum in the United States. We have a rich history of moonshining, and like many countries at one time home distilling was quite common, as it is in Australia and parts of Europe. One of my favorite distillers is Phil Prichard who actually built his own home still, which is still used to develop recipes. His rums are simply amazing.
Your Carl still is a top quality still, widely respected. But I digress..
I recently read a review which exclaimed your use of “real spices” and “honey” in your spiced rum. If true, you have joined a handful of distillers who do so. Think Foursquare and Richard Seale for example. Naturally, I rushed off to Total Wine & Spirits to find a bottle to review, but when I read your label I found it stated “natural spices” and “a bit of honey”. Forgive me, but I have to ask the following:
1. The flavoring industry, which is substantial, not only uses “artificial flavors” – which are considered, well, artificial – but accordingly then promotes “natural flavors” - a term which is intended to imply that the flavor is not artificial. As you may know, this couldn’t be farther from the truth. “Natural flavors” do indeed extract perhaps a single natural component (which doesn’t even have to be drawn from the named flavor, eg strawberry), which is then combined with artificial flavors and other components.
Bottom line: “Natural flavors” are hardly much different than the “artificial flavors”. Of course they are used on the basis of cost, consistency and profit. Designer flavors.
Real spices are a world apart, as you must know. Honey – if it is unfiltered – is too.
Question 1: I am bothered by your use of the adjective “natural” instead of “real”. Do you use real spices and only real spices, completely authentic and directly from nature? If so could you give an example or two? In what form do you get them, and how are they added?
2. Honey is yet another matter. Recently we discovered that millions of pound of honey sold in the US, is actually sourced in China and may contain lead and certain banned bee antibiotics. The Chinese hide their sources by using “ultrafiltration” – ostensibly to to provide a clear product – but actually to remove traceable pollen and wax. The Chinese also extend the product by adding other sweeteners and syrups, often with honey being the smallest component or not present at all!
Thus in our household we avoid all “ultrafiltered” products, and try to buy honey from Floridian producers. We are fortunate that Florida is famous for our orange blossom and other honeys which are absolutely real, and still affordable. Nothing at Walmart makes the grade.
Still your use of honey in any form is admirable and I commend you for the attempt.
Question #2: Is your honey ultrafiltered? What kind of honey (eg orange blossom, etc) do you use, if you can say?
Thanks...
If you do indeed use only real spices and honey, we look forward to buying and reviewing it."
Nope. So I wrote again, and yet again. Still nothing.
Bottom Line
When any distiller makes a rum using real spices (not designer artificial and natural flavoring) you can bet their marketing department will have virtual orgasms over the fact, and shout out how special this real spiced rum is. And they should. Example: "The Lash". This distiller not only answered my inquiry but provided tons of good information about which and how his real spices were used. Others have replied defending their use of so-called "natural flavors".
But Siesta? Not a word. Should we be concerned? You decide...
*****
Special Note: Siesta DID finally answer, and quite positively, after this thread was created. Please skip to the end and see what they had to say. Kudo's to Siesta Key!
I do need to keep some trade secrets.