Rum in Our Time

The rum comes in both a dark and a blonde variety. The blonde is not silver, as Plutzer is quick to point out, where the color is stripped along with much of its inherent flavor, or “rum back to it roots” as he puts it…Think of the difference between a white and a champagne diamond, gems come in many grades, and some just have a little more character.However Jimmy Engle, head bartender at CJ’s is partial to the dark variety. “Oh it’s a delicious rum, no question,” says Engle. “I just don’t think many folks out here have discovered it yet.”On a hot Saturday afternoon, some CJ’s patrons overheard our conversation, became intrigued by the signature canteen shaped bottle, and heartily agreed after ordering a couple of shots.Much of the unique flavor comes from the wood that the rum is aged in, including ex-bourbon and port wine barrels, and then finished off in sherry casks and aged in the “solera” process in which new batches are blended with older barrels – some as much as 24 years old, until the desired blend is reached. The process gives it distinct notes of maple, vanilla, cinnamon, and citrus that goes down smooth with minimal burn. This is truly an artisan’s rum, and only about 15,000 bottles of it are produced each year, yet it’s surprisingly affordable when compared to other top-shelf varieties.