Actually the 'old' dark rum from N.O. Rum is/was my
inspiration for making run. It had a nice finish with
a little edge. Bacardi, Myers, et al were not even
close to the flavors. I was told the they are
continuing the dark rum but in reality is an amber
(Golden). Needs to be mixed and not the same product
as of old. The 'Clear' should only be consumed neat
or with ice. Mixing it should be considered criminal.
I have about 200 mls left of the old N.O. Dark Rum
that I keep as a 'reference' for my own.
My understanding is that Celebration only lost a few
barrels, which is a miracle in itself. I went past a
few weeks after the water subsided.
Alas, they are now back in business!
The 'Missing' Link
--- pint_o_shine <pintoshine@...
> > >Your going to start a business selling booze and
> > trying to get by using
> > second best stuff and u telling someone it's the
> > money will buy bull
> > shit
> May be you should back up before you are so
> judgmental. Recovering from
> losing everything is not so easy.
> A rum story
> The very bad news is that Celebration Distillation
> <http://www.neworleansrum.com/> went under in the
> flood that followed
> Katrina. In response to a Rainy Day e-mail, Lynae
> LeBlanc wrote:
> "Unfortunately, our distillery and the rum in it was
> submerged in the
> toxic flood water when one of the levees broke. The
> future of our
> company is uncertain, however, the employees are
> safely evacuated. We're
> glad you enjoyed [Cane]
> <http://www.neworleansrum.com/> what we did,
> we don't know if or when we'll be making rum again."
> This is a tragedy.
> Celebration Distillation was the oldest premium rum
> distillery on the US
> mainland and was located in the Chantilly section of
> New Orleans, near
> the corner of Frenchmen and Abundance (Google Earth
> can do wonders for
> one's powers of urban navigation). It was owned by
> artist James
> Michalopoulos <http://www.michalopoulos.com/> .
> Celebration made light
> and dark rums using molasses from sugar cane grown
> in Edgard, in
> south-eastern Louisiana. The dark rums were aged in
> oak-charred barrels
> bought from Jack Daniels, but it was the white rum,
> called simply Cane,
> that attracted most attention.
> Experts have described is as possessing strong
> vanilla flavours in the
> nose and distinct notes of molasses in the
> aftertaste. Fans prefer to
> sip it on its own over ice and not go the Bacardi
> way of mixing it with
> Coke, but the locals prefer to blend it with Abita
> root beer
> <http://www.abita.com/brew/rootbeer.html> , which is
> also distinct to
> Coincidentally, the Southern Foodways Alliance
> <http://www.southernfoodways.com/sym_05.shtml> is
> devoting this year to
> the history of sugar in the South. "The Sweet Life
> Sugar and the
> South" seminar from October 27 to 30 should be a
> treat. The alliance
> tells us that the industry was built on the backs of
> slaves and such was
> its wealth-generating power that Louisiana was one
> of the two richest
> states per capita in the 1850s. The Civil War put an
> end to all that and
> when Scottish and Irish immigrants demonstrated
> their ability to make
> whisky from locally-grown corn rum was done. Its
> associations with
> slavery ensured it a place on the periphery, where
> it has stayed ever
> since. Still, it has a fascinating history and until
> Katrina arrived a
> glass of Cane from Celebration Distillation was one
> of the few remaining
> ways left of tasting Louisiana sugar. And now that's
> gone. Damn! You
> have to hate water sometimes, don't you?
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