A few posts ago I deconstructed a new craft rum made by "Privateer Distillery" (link). This post was mostly positive in that this rum's backstory is at least partially real. But there was plenty of hype too, the kind that begs mythbusting. To my great surprise I got a challenging email from none other than the CEO, Andrew Cabot, the president and founder:
The last president to write me was the CEO of Ron de Jeremy who turned out be a fearless and confident marketer, who managed to roll with my critiques and even feature my tongue-in-cheek review on the opening page of the Ron de Jeremy website.Jimbo,
Happy to answer some of your questions outlined in your posting if you are interested. Let me know,
Andrew
Andrew L. Cabot
President, Privateer International, LLC
As for Andrew, I liked his "...you got questions, I got answers..." attitude. So I took him at his word and actually asked a few:
I didn't get an immediate reply, so I resent the email just to be sure his idiot filter hadn't screened it out. I can now safely say that Andrew ain't gonna respond. I guess he expected some softball, Wolfboy type questions, rather than the kind of questions seeking information that real spirits afficianados want to know.Moi to Andrea: "Andrew, thanks for your email. Please note that I already submitted a list of questions about a month ago, prior to the article. See below. To these I'd add the following:
7. Your promo material states "Our proprietary approach combines the best of old and new world practices, resulting in levels of character and complexity that often are not found in ultra premium rums today".
That's a pretty bold statement. What specifically are the "old" and "new world" practices, and how do propose these will result in levels of character/complexity "not found" in ultra premium rums of today?
8. As far as the Carl (it is a Carl, yes?) how is it used? With the column or without? And why? Do you intend to make other spirits? Have you?
----- Original Message -----
From: Capn Jimbo
Nice backstory, congratulations on your endeavor. At The Rum Project we have a great deal of respect for small and independent distillers, especially of rum.
But a backstory really doesn't tell your story - we'd like to know more of what counts, how the rum is actually made. Here's a few questions...
1. It appears you're using a Carl modified pot still with a column extension. Of course early rums were all pot stilled, and the best modern rums still use classic pot stills. Think Phil Prichard, and a few others.
Why did you choose the Carl pot/column? How do you use it? How large a batch will it handle?
2. What is your raw material - molasses or cane sugar? How and why did you choose this material and what can you tell us about your fermentation?
3. Is the rum a single run distillation, or multiple? How do you approach the cuts if applicable, or do you use the column to draw off your fractions?
4. What kind of oak will you be using? New? French or American? Used bourbon? Etc. How long do you plan to age your rum?
5. Speaking of sales, it appears your rum is available only by the barrel, though I see some bottles as well? How do you intend to sell your rum?
6. Competitively speaking, who do you consider you main competition? Charbay? Others? How does your profile compare?
Last, we'd be happy to taste and review your rum, but we do not accept free samples. Can it be purchased here in Florida?
Best regards...
Jim
Now to be fair, I'm going to forward the email just one more time but Andrew - and I'm speaking to you - do you or do you not have the cajones and honesty to keep your word?
The world is waiting...
*******
Update! I just received a couple of emails from Andrew who states his messeges to me were rejected. But although these emails somehow got through, he still managed to not answer the questions.
Are you confused? I am.
