Maddie Salters hits the Rum Experience Week launch party.
London’s Rum Experience Week kicked off last night at Voltaire, the elegant and edgy prison-come-champagne bar in Blackfriars. Global Rum Ambassador, Ian Burrel, was on hand to help merrymakers work their way through tasting notes and toast to the upcoming festivities.
Rum Experience Week will be taking over London until the 18th of October, with citywide venues giving their usual menus a makeover to celebrate the sugarcane sipper. Restaurants, bars, and supper clubs will be releasing exciting new limited edition cocktails and rum-infused foods, and sommeliers will be on hand to recommend bold pairings. Pop-ups, tastings, and mixologist masterclasses will be helmed by industry giants, with rum being served alongside everything from cigars to cinema. RumFest, a dedicated portion of the week committed to highlighting new global brands will also be hosting a slew of DJ’d events with a chartable twist.
At last night’s launch party, I had a preview of what’s to come. The evening was presented by Lamb’s Spiced Rum, a UK brand with Caribbean style and flare. It seemed a fitting way to kick things off here in the capital. Lamb’s coined two cocktails for the occasion: Lamb’s Punch, and Old Lamb’s. The latter, made with agavero, figue, and agave syrup was gently sweet, but with bite to it. The tang jerk spice and musky annatto in the rum gave it a punchy note, while the fruity counterpoints provided a clean, bright finish. The Old Lamb’s was definitely designed for a more experienced palette. The blend spiced rum with Italian date vermouth and angostura bitters came off thick, with a surprisingly smooth finish. Intense at first, it mellowed along the tongue, leaving behind hints of nutmeg, cumin, and ginger.
I decided I had to try a straight shot of the Lamb’s, just to see what it was like unadorned. (At an easy 30% proof for a liquor, I felt I could afford to.) I found the notes of coriander and all spice hit the nose at once, festive and warming. The mild spiced rum served neat might go well with a zesty fish dish, or anything with a complex flavour profile that it can compliment and brighten. Otherwise, this is definitely one is for the cocktail. Mix it with pineapple juice for something tropical, or heat it with some cranberry juice for a cold-weather appropriate cup.
After a night out with Lamb’s, I am looking forward to the rest of Rum Experience Week. In particular? I’m stoked for Tiki on the Thames, which offers an unbeatable venue and view.
If you’d like to find out more about the Rum Week events, you can visit rumexperienceweek.com for a list of tickets, tips, tipples.
