The world is getting smaller. That notion has been reiterated more and more these days as the speed with which we transport information, and ourselves, has increased exponentially over the last century. But this ease of transmission certainly isn't shrinking our surroundings, and in fact, the mass availability of travel, both around the globe and over digital networks, has afforded the current generation an unprecedented opportunity to explore any curiosity and make even the smallest interest larger than life. In the same way, the words we use to describe our craft spirit world can be a tad misleading. Small batch distillations, Micro brews, these terms refer to scale of production, but their diminutive tone runs the risk of undercutting the immense effort that goes into filling each barrel and bottle with a labor of love. The batches are not all small, so much as they are rare, and worth seeking out. The brews are not all micro, so much as they are regional, and draw from their unique locale like a prized wine. The experience of discovering and enjoying these craft spirits happens on a personal, intimate level, and while such an encounter may be brief or limited to a single serving, the impression they leave on the taster can be enormous.
As amusing as these discoveries are to make on your own, they are always better with a few savvy friends, and so it happened that a smart little shipping box from Papa's Pilar rum made its way to my mailbox and found its final destination on the bar of Redd's Uptilly Tavern, where a couple of old colleagues from my days behind the stick gathered round to sample the goods. Sliding open the snug cigar box revealed a bottle of each of Papa's offerings, one Dark and one Blonde. The Blonde variety, it turns out, falls under an entirely new category of rum, created to distinguish Papa's Pilar from the far more common Light rums, and reflecting the great lengths to which the distillers went to add more character and flavor to their product. This rum was well received immediately by the whole group. Straight from the bottle, it was smooth and sweet, with a creamy vanilla feel in the mouth, but finished with a smoky warmth that really lingered on the palate. One of my bartender buddies, Joel Fernandez, was particularly impressed with the Blonde and we challenged each other to mix up a fitting cocktail. Ultimately, we found it’s best compliment was simply ice and fresh lime juice. With the depth of flavor present in the rum, plus it’s naturally sweet profile, the tart citrus and chilled toss over ice essentially whipped up a simple daiquiri that was as good as any either of us had made or tried before.
In the other corner of the straw-filled box, was Papa's Dark Rum. While both varieties are finished in Spanish sherry casks, the Dark Rum takes more cues from the American Bourbon-making process, and the influence is apparent. With a sharper kick and a deep caramel flavor, the subtly syrupy spirit was a bit too strong to sip straight for some, but another good pal and veteran mixologist had just the trick up his sleeve for clearing that minor hurdle. Leaning on decades of bar experience, Eric Orlando was quick to reach for an often overlooked bottle of Crème de Noyaux, and soon produced his truly tasty version of a Mai Tai. The fruit juices and sweet liqueur blended perfectly with the rum's rich candied notes, while leaving just enough of its bite.
Between the New Orleans heat, the tropical themed cocktails and the Caribbean-sourced rum, we could have just as easily been in the Florida Keys enjoying our afternoon, and that ambiance was ideal, as Papa's Pilar strives to instill the adventurous spirit of Ernest Hemingway into their products and business philosophy. Having thoroughly enjoyed the bold and uncommon characteristics of both the Blonde and the Dark, we all agreed that Papa was definitely hitting the mark on their mission statement. The two offerings can be enjoyed in drastically different ways, but simply put, they are both high quality craft spirits, and having a couple of good friends to share them with is all the enhancement you really need.
Ian Gregory is a product of the 80's and a Tulane graduate, with a BA in History. Born and raised in Manhattan, NYC, he has called New Orleans his home for the last 13 years.
With many nights behind a bar under his belt, Ian has appeared in the Where Y'at Best Bartenders of New Orleans Guide on 3 separate occasions. Now writing spirit reviews for MicroShiner, he doesn't have a twitter handle, but feel free to find him on Facebook
