Premium Rum Takes Centre Stage
James Atkinson chats to Hayley Dixon about using Angostura premium rums in classic cocktails and more.
When Proximo Spirits Specialist Hayley Dixon started out bartending a decade or so ago, rum was largely consigned to simple serves and stalwart cocktails like the pina colada and daiquiri. “Since then, we have seen it evolve into much more than that,” she says. “It is now often treated and respected like whisky, with premium products such as Angostura 1919 being reserved for sipping neat, or on ice.”
Today, the resurgent spirits category is increasingly finding its way into connoisseur occasions previously reserved for other spirits. “As consumers and bartenders become increasingly interested in the finer details of what they consume, its quality, and its processes we can expect to see this trend continue to grow.”
“Angostura 7-Year-Old is my absolute go-to for any rum cocktails needing a little more depth and character, with maple, chocolate, honey and toffee notes providing a lot of depth for experimentation.” – Proximo Spirits Specialist Hayley Dixon
In traditional cocktails where rum has always featured, more premium products are taking the place of simple house pours. “Rum has such a broad scope for flavour across different regions, barrels, and processes that something as simple as swapping a Trinidadian rum for an Australian rum can make an entirely different cocktail,” Dixon says. “As the category continues to grow and consumers become more aware of the regional flavours, I think this is something we will start to see more of.”
Distillers worldwide are banking on the continued growth of the rum category, with the IWSR forecasting premium rum volumes will climb 6% a year between 2021 and 2026, with value increasing by 6.5% (CAGR). Analysts earmarked Australia as being among the key growth markets as the category enjoys a strong post-covid recovery.
“A revitalised interest in the spirit here in Australia has seen bartenders’ experimentation continue to flourish,” Dixon says. The rum Manhattan – featuring Angostura 7 Year, vermouth, and a combination of Angostura orange bitters and Angostura aromatic bitters – is among her favourite intrusions by rum into non-traditional spheres. “You can even take this one step further into a riff on the Fanciulli and add a touch of Fernet,” she says.
“Angostura 7-Year-Old is my absolute go-to for any rum cocktails needing a little more depth and character, with maple, chocolate, honey and toffee notes providing a lot of depth for experimentation.”
An avid agave spirits fan, Dixon also suggests subbing in Angostura Reserva for tequila in a Paloma. “Simply drop the salt, and you have a tall and refreshing summer serve that is super simple to make,” she says.
And Dixon says white rum can easily hold its own as a replacement for gin in a Clover Club. “Fresh raspberry, citrus, whites, and Angostura Reserva make a very tasty drop that is good all year round,” she says. “Every bartender needs a quality white rum in their toolkit. Angostura Reserva is the perfect base for all your light and bright rum cocktails, packed full of ripe banana and tropical fruit notes.”
Dixon predicts familiar flavours will figure strongly this summer as drinkers flock back into venues. “I have seen the Miami Vice pop up in a few very well-known cocktail bars recently. What a genius drink – a tantalising mix of Frozen Strawberry Daquiri and Pina Colada!” she enthuses.
“Moreso than being specific rum cocktail trend, I think this hints towards the comeback of many older, classic, fun drinks and I for one, am all for it.
“Moving into a full summer with covid lockdowns behind us, this is exactly the type of cocktail consumers are after; drinks that just put a smile on their face with flavours they recognise and know they love.”