Round 1: We set the scene of Ernest Raymond Beaumont Gantt’s early days of travelling around the Caribbean and Pacific in search of new excitement. We compare this to Ian Anthony Valentine Burrell, who also travelled around the Caribbean in search of new rums, distilleries and exotic women. Round 2: Don was a former bootlegger during prohibition. Ian was a former illegal rum peddler in school, selling shots of Jamaican overproof rum to the English kids during lunch break. Round 3: Don set up his bar in 1934. It was an escape from everyday life and attracted the rich and famous. Ian took over Cottons Restaurant and turned it into the most Caribbean rum shack in the UK attracting the rich and infamous like Samuel L Jackson, Amy Winehouse, Jeff Beachbum Berry etc. Round 4: After the war, the Tiki fad grew and so did Don’s popularity. And after the spirits war of 2000, rum started a renaissance, revolution, redemption and Ian’s RumFest. Round 5: How did Don become a Rum Ambassador? How did Ian become a rum ambassador? Round 6: After the demos the audience votes on who wins the battle of the rum ambassadors.

Jeff "Beachbum" Berry is a noted author, rum expert and tiki demi-god Jeff Berry is well known for his dedication to the cause and his online publication, Beachbum Berry's Grog Blog. Jeff is the author of five books on vintage Tiki drinks and cuisine -- Grog Log, Intoxica!, Taboo Table, Sippin' Safari and Beachbum Berry Remixed -- which Los Angeles magazine called "the keys to the tropical kingdom." He has been profiled in the New York Times, Imbibe magazine, Salon.com and many other prestigious publications. Jeff created the cocktail menu for the Luau in Beverly Hills, co-created"Tiki+" for iPhone, a drink recipe app without equal.

Anthony Bento from English Harbour will be sponsoring some rare English harbour rums for the tasting. I have also got some exclusive rums (not yet released) from Mauritius to sample for the seminar, courtesy of Berry Brothers.
The Caribbean has always been seen as the epicentre of the rum world, but rum is a global spirit, made throughout the world. And while it is generally agreed that the best rums come from the America’s, other regions are making their mark on the rum map. Taste, compare and discover of rums from Antigua & Mauritius.

Ian Burrel a celebrated expert on the subject of rum. He is recognized as the GLOBAL Rum Ambassador and Founder of the world renowned UK Rumfest & the Annual Golden Rum Barrel Awards. As Global Rum ambassador, Ian travels the world, training, lecturing and promoting rum & cocktails and with over 25 years in the industry he is setting the pace for the promotion of the unique rum lifestyle globally. His celebrated rum bar and restaurant in London, "Cottons Camden" attracts an eclectic mix of world travellers, celebrities, adventurers and rum enthusiasts and is a constant feature in the media....

From the 1930s to the 1970s, America was swept away by a Polynesian-inspired revolution: The Tiki Bar. The feeling of a tropical escape during the Depression ignited the imagination of people across the country, and launched a fad that was to last four decades and expand to include art, architecture, and most importantly- cocktails. From the mind of one man in Hollywood in 1934 was born new kind of cocktail that owed its roots to the rums and spices of the Caribbean, the soda fountains of New Orleans, and much more. These complex, layered, and inspired rum drinks delighted and intrigued people everywhere for years. Prepare to travel back to a time when a night on the town meant drinks and dancing next to an indoor waterfall. When a tropical vacation was just down the street. And when incredible exotic cocktails had the power to transport you to a moonlight night in Waikiki.

Martin Cate is a San Francisco Bay Area based rum and exotic cocktail expert. In Fall 2009, he opened Smuggler's Cove San Francisco -- a bar designed to celebrate the incredible diversity and versatility of the world's most exciting spirit: Rum.
Smuggler's Cove offers a whole new approach to rum by featuring a vast array of traditional Caribbean drinks, classic libations of Prohibition-Era Havana, and famous exotic cocktails from legendary tiki bars- all under one roof. He is also a passionate rum collector. He is a tasting judge for international rum competitions, and has led seminars at Bourbon and Branch's Beverage Academy, Tales of the Cocktail, and Tiki Oasis.

Be it that you're starting your journey on becoming a rum connoisseur, or are already on your way, take a look at the fascinating history, diverse styles, and production processes that compose the wonderful world of "Cane Spirits". Along with the fundamentals, learn methods and exercises that can help you improve your palate and truly enjoy what's in the bottle!

David Cid has 15 years in the beverage industry. He has dedicated the past 5 years to specialized traning under the supervision and mentorship of renowned Senior Global Brand Master, William Ramos, and Bacardi Master Blender Jose Gomez. David currently serves as Bacardi Brand Master and partakes with the sensory analysis quality control tasting panel, and consults on product research and development.

This discussion will cover the historical, philosophical, and flavor similarities between Sherries and rums, both varying in age, weight, and style. Each segment of the presentation will include a minimum of one rum and one Sherry for a parallel tasting.

• Brief overview on the history of Sherry and the region of Jerez in Spain
• History of the Solera sytem 
• Spanish colonialism in the Caribbean and South America 
• Overview of how the Spanish came to distill rum 

The philosophical similarities between the making of sherry and rum.

• Concept of the Solera system
• The effects of barrel aging to both Sherry and rum 
• Tasting of Sherry against a rum aged in Sherry barrels
• Working to obtain Ron Zacapa Sherry and Pedro Ximenez solera barrel samples to pair against classic expressions of Oloroso and Pedro Ximenez

Trevor Alberts got his beginning at Louis 649 in New York City. After working in cocktail-centered bar programs he moved to Miami to be present for the city's burgeoning cocktail renaissance.

Nicole Ciani, a trained wine professional whose experience in the field includes retail and fining dining facets. After years working at acclaimed wine shop Chamber Street Wines, she moved into the restaurant sector, from front server at Gramercy Tavern then becoming the opening general manager of acclaimed wine bar Terroir TriBeCa. She is currently a member of the Management team at The Cypress Room in the Design District

Join us for an in-depth look at – what else? – rum! In the manner of the inimitable one-one-one interview style of Inside the Actor’s Studio, join James Lipton, err we mean interviewer and RumXP judge Paul McFayden as he asks Alexandre Gabriel, proprietor of French spirits company Cognac Ferrand and maker of the Plantation Rum portfolio, in-depth questions any rum drinker would want to know while guests sip and savor some of the double-aged Plantation Rums from Barbados, Jamaica, Trinidad, Nicaragua, Panama and more.

Alexander Gabriel was recently named Rum Master Blender of the Year at the UK Rumfest Golden Barrel Awards and is the proprietor of Cognac Ferrand, producers of the award winning Plantation Rum, Pierre Ferrand Cognac, Citadelle Gin, Pierre Ferrand Dry Curacao, Mathilde Liqueurs and more. Last year for the first time in RumXP history, Plantation Rums won four “Best in Class” awards for a single brand at the RumXP International Competition plus an unprecedented nine medals for this unique portfolio of rums finished in Cognac casks.

If you’re a fan of Hemingway and a well-made drink, we recommend that you instead spend an afternoon with us for an event titled, “To Have and Have Another – A Hemingway Rum Cocktail Companion.”  Based on the newly-released book of (nearly) the same name, this is a scholarly but entertaining look at the rum drinks featured in the life and works of Ernest Hemingway, hosted by the book’s author, Philip Greene.  His book is a cocktail lover's guide to the life and works of Hemingway, featuring  biographical info, anecdotes, as well as general background about the drinks, bars and cafes, and related folklore.

Phillip Greene is an attorney, writer and cocktail historian.  He is Trademark and Internet Counsel to the U.S. Marine Corps, based at the Pentagon.  He is also one of the founder of, and legal counsel to, the Museum of the American Cocktail, based in New Orleans.  Phil manages the Museum’s robust D.C. monthly cocktail seminar program, and also does cocktail presentations around the world. Phil is also a Brand Ambassador and consultant for the Hemingway Rum Co., and their new line of rums under the Papa’s Pilar brand.  He has also served as a Brand Ambassador for Domaine de Canton French Ginger Liqueur, and offers consulting services for the bar and restaurant trade

Paul McFadyen
Navy Rum

You are invited to splice the mainbrace with Paul McFadyen, co-owner of the world famous Trailer Happiness tiki bar in London. With their voracious thirst and commitment to strong rums the British Navy had a huge hand in developing rums that are unique and still beloved today. This presentation will cover the rich, dark and sometimes downright dirty history of the British Navy and the development of their unique style of rums - featuring tastings of some of the leading naval styles and cocktails like the Painkiller, Zombie and Grog.

Paul McFadyen is the Brand Manager for Plantation Rum. Bibendum Spirits imports Plantation rums in the U.K. Spanning eight different countries of the Caribbean, both islands and mainland, their rums have received some of the highest accolades available in the industry, including Master of the 'Rums under 7 years', 'Premium Rum', and 'Super Premium Rum' categories in the 2010 Rum Masters. In demand for his media and drinks knowledge, Paul is acknowledged as a leading rum expert and presenter, delivering training and seminars for the West Indies Rum and Spirit Producers Association in UK, Spain and Italy, as well as various shows and events from Miami to Moscow.

Phil Prichard, Prichard's Distillery
What criteria do the rum producers abide by to describe the many rums produced throughout the world?

Perhaps intentionally vague, the nomenclature provided by the US Government does nothing to describe the enormous number of rums finding their way to markets throughout the world nor does it address the wide variety of flavored rums produced at an assortment of proofs and flavors. It is time for the rum producers to address how rum can be described to a growing population of rum enthusiasts, many only recently tasting the expanding variety of rums not usually found on the rail at local establishments.

Phil Prichard built the first distillery in Tennessee which was no easy task. But with an idea, a dream and tenacity, Prichard’s Distillery commenced operation in Kelso, Tennessee in 1999. Phil, his wife Connie were joined by sons Philip and Seth in a true entrepreneurial venture. Phil has seven expressions and some awarding winning rums on display at Miami Rum Fest.

One rum in particular put rum on the map as a sophisticated beverage recognized the world over, and it continued to lead the pack for the next 200 years - from the 1750’s until the entire style disappeared on the night of September 6, 1941 when a lost Luftwaffe bomber dropped a blockbuster far off target on the Rum Quay of the East India Docks in London. The development of the trade in this rum, the old English houses which aged and blended it, and the great brands which were recognized everywhere are the subject of this seminar. For as long as records have been kept, London Dock Jamaican rums brought a premium price in every market in which they were sold. They were the rums Don the Beachcomber turned to create the tiki genre in the 1930’s. Is there is future for them again?

A happily retired New Orleans attorney, Steve Remsberg, has been collecting rum since the 1960’s. His collection is now over 1,000 bottles. Articles about him and his collection have appeared in Imbibe and Food & Wine, and he has been quoted as an authority on rum topics by the New York Times and the BBC World Service.

An explanation of the different styles of rum and the diifferent styles of perception, due to experience, level, environment, etc. There will be a compairson of rum to some other spirits. The influence of the glass, temperature, water, surroundings.

Bernhard Schåafer started his professional Spirit carreer behind a Cocktailbar 1985, during his studies of sociology.
Some years later he began giving lectures on different spirits, mainly Whisky. Where he got the Highest accolades as he became a Keeper of the Quaich in 1996, and a Master in 2007. He is a co-founder of ENSE (European Network of Spirit Experts). Since 1997 Bernhard is a panel Member at different Spirit Competitions in Europe, and since 2010 in the US. And became a proud RumXP 2012. His friends say of him,: “I would once like to pass holidays as what you are calling work” and “why are you wearing Hawaiian Shirts all Summer

Ram Udwin
The Rum Drinker's Guide to Bitters

Bitters and tinctures are designed to aid home and professional bartenders in bringing balance and zest to their cocktails – adding perhaps the perfect final element to a well-crafted rum drink. In this class, you will get an introduction to cocktail bitters and the bitters creation process. A brief synopsis on the history and use of cocktail bitters will be followed by a demonstration on how to make your own bitters. During the class bitters will be available to taste and potentially take home, as well as a selection of rum recipes featuring cocktail bitters.

Ram Udwin is a bitters maker, a booze blogger and a cocktail man, dedicated to the study and better enjoyment of spirited libations. Enthusiastic about all things related to drinking well, Ram makes numerous infusions and bitters as well as homemade syrups, cherries and liquors, although he is fond of saying that the two best cocktail ingredients are research and practice. When he’s not in the bar or in the kitchen, you can find Ram at BoyDrinksWorld.com, so named to honor the constant sense of wonder felt by trying to drink the world in.

Ram Udwin is a bitters maker, a booze blogger and a cocktail man, dedicated to the study and better enjoyment of spirited libations. Enthusiastic about all things related to drinking well, Ram makes numerous infusions and bitters as well as homemade syrups, cherries and liquors although he is fond of saying that the two best cocktail ingredients are research and practice. When he’s not in the bar or in the kitchen, you can find Ram at BoyDrinksWorld.com, so named to honor the constant sense of wonder felt by trying to drink the world in.