Rum News for March 9, 2013

[jankdc]

I'm putting this on one top, cause I think it's the most important:

TTB issues final rule designating Cachaça as type of rum

The Alcohol and Tobacco Tax and Trade Bureau (TTB) has issued a final rule designating “Cachaça” as a type of rum and a distinctive product of Brazil. Effective April 11, 2013, the final rule recognizes Cachaça as a distinctive distilled spirit made from sugar cane “in compliance with the laws of Brazil regulating the manufacture of Cachaça for consumption in that country.” In return, the Brazilian officials who petitioned TTB and the U.S. Office of the Trade Representative for the designation have reportedly agreed to recognize bourbon whiskey and Tennessee whiskey as distinctive products of the United States.

Under the final rule, products that meet the identity standards for Cachaça may be labeled as such and no longer need to include the term “rum” on the packaging. In addition, TTB has noted that distilled spirits containing corn or corn syrup will not be recognized as either rum or Cachaça and must continue to use “distinctive or fanciful names, as well as statements of composition,” that do not reference this class or type of product. Additional details about the Cachaça designation appear in Issue 438 of this Update. See Federal Register, February 25, 2013

Next is some news from Down Under and then other news:

Diageo Australia releases a special rum to help with flooding in Queensland: Bundaberg to release special flood relief batch of rum

Sydney Rum Club holding it's first ever rum showcase:'Sugarcane Sunday' coming to Sydney

Stolen Rum announces CFO hire

Spirit producers eye spiced rum potential

Pusser's moves to the USA: Rum company moves HQ to Charleston

An Artisan Rum Resurgence Gets Underway In Florida

Finally an article on White Whiskey:

Putting the White Dog to Sleep
Unaged whiskey helps young microdistilleries keep afloat. There’s just one problem: It tastes awful.

[Capn Jimbo]

Nice stuff once again, Jank...


Most interesting to me were first, the story about White Dog. This story drive home a number of good points. First, that it is marketing driven, and at least for now a way for micro-distillers to stay in business to transition until other spirits can be aged. Second, that the retail prices are completely the product of marketing. White Dog, aka new make, is really rather inexpensive to make, and could be sold closer to $10, as no real aging is required.

Still you may be surprised to know that the big boys have taken note and brought out their own product. And why do you think? Well, I don't believe it's because there's a real or lasting market out there. Rather, the Diageo's want to crush these microdistillers BEFORE they get a foothold. It is all too obvious to them what happened in beer, where microbrewers gained real ground and market share, and now whose superior products are preferred - along with their micro-sourcing - by those who really love and appreciate specialty and fine beers.

Those beer customers aren't coming back, mostly because the big brewers have no way to compete and/or serve the micromarkets. Diageo et al do NOT want the same to happen to microdistillers. It seems clear they have rushed into White Dog mini-market quickly and with the intent to crush the micro-movement in its birth.

I'm sure da'Rum can speak to the quality that a microdistiller can produce, so the Diageo's fears are appropriate, if their response is not. What bullies.

It was also good to note that Brazil's Cachaca has finally been officially recognized in the US. You can bet we will finally see some authentic cachaca's finally start to appear and challenge the crappy small selection now available. I have a hunch that the Martiniquean monkeys have taken note of a new competitor to join Barbancourt as a cause for concern.

Thanks again...