ARTICLE: Belgian Rums 5 (HAVN Havana)

(Scroll down for English)

HAVN zal voor sommigen onder jullie geen onbekende zijn: afgelopen zomer, tijdens de Belgian Ginvasion, ging ik namelijk aan de slag met een van hun vier gins: HAVN Bangkok. Maar Steve Symons en zijn team hebben sindsdien niet stilgezeten. Kort na de zomer kreeg ik bericht van hem met de boodschap dat HAVN met vier rums op de proppen zou komen, net zoals de gins telkens vernoemd naar een legendarische havenstad. Ik kreeg uiteindelijk de kans om met een er van, de HAV (Havana), aan de slag te gaan, een rum geïnspireerd op de klassieke ‘Spaanse stijl’, een type rum gekenmerkt door haar lichtere, meer zuivere smaakprofiel. Daarnaast bestaat de line-up van het Antwerpse merk nog uit de Mauritius (Franse stijl), Georgetown (Engelse stijl) en een Overproof.

De HAV, genoemd naar de hoofdstad van Cuba, kan het best omschreven worden als een ‘spice infused rum’. Men vertrekt van een combinatie van 3 tot 5 jarige rums (op basis van melasse) uit Midden Amerika en het Caribisch gebied. Deze worden hier geblend en vervolgens gespiced. Katrien van HAVN wist me te vertellen hoe ze daarvoor te werk gaan: “Voor de spicing laten we zakken met kruiden macereren in onze rum. De maceratietijd hangt af van de kruiden, de langste duurt negen uur. Na die maceratie verwijderen we de zakken, de rum wordt niet meer gefilterd zodat de volle smaak behouden blijft, maar daardoor kan er wel licht bezinksel in de flessen mogelijk zijn.

De rum wordt vervolgens versneden met lokaal water uit de Bretoense Kleilagen. Hetzelfde water dat gebruikt wordt voor hun gins. Er wordt geen suiker toegevoegd, wel zullen ze wat bijkleuren met gebrande karamel voor de visuele ervaring.

Net zoals de gins komen de HAVN rums in een uiterst verzorgde fles. Een stevige kurk houdt hem dicht, een nieuw logo pronkt op de buik. Het concept van de coördinaten en sleutel-smaken blijft behouden: in het geval van de Havana gaat het om Raw Cacao – Vanille – Mandarijn. Tijd om te proeven.

Bij het ruiken krijg ik in de eerste plaats zoete citrus binnen, zowel schil als vrucht van mandarijn, bijgestaan door lichtbittere cacao en een lichte afsluiter van fraicheur, ik denk bijna aan limoen. In de mond krijgen we meer chocolade dan cacao, ook de vanille komt er bij en ik meen kaneel en wat tabaksplant waar te nemen. De mandarijnen blijven prominent aanwezig, ook zit er een pittigheid in, een lichte tinteling opzij aan de tong. De afdronk blijft in hetzelfde elan van de smaak, zacht en middellang waar te nemen. Eens ruiken aan het lege glas geeft voornamelijk cacaonibs weer.

Met de HAVN Havana maakte ik twee cocktails: de CUBAN HARBOR combineert de Havana met exotische smaken zoals gember en ananas, de ESCOPETA is een twist op the REVOLVER en combineert Koffie met Bitters en Rum. De volledige recepten kan je vinden op mijn Instagrampagina door te klikken op onderstaade afbeeldingen.

THE CUBAN HARBOR

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Havana is one of those cities many of us would love to visit.🇨🇺 We all have our own motives. For some it's the culture or the cigars, for others it's all about the vintage cars... And then there's Drinkstagram, dreaming about the classic Cuban Rum, or should I say 'Ron'.🥃 The Spanish style of rum is rather refined and often 'lighter' in flavor than the vegetal and grassy Agricole Rhums or the fuller bodied and fruitier English style rums. Mainly due to a different fermentation process and multicolumn distillation ⚗️ (Note: This classification ain't flawless and is merely one way to categorize the versatile world of Rum). . Steve Symons, from Antwerp (Belgium 🇧🇪), was also inspired by harbor cities all over America when he started producing his Rums, in this case by the Cuban Capital. In his 'Havana' he combines flavors of raw cocoa, tobacco, mandarin 🍊 and some vanilla, which is then balanced out in a lighter, highly mixable flavor profile. I combined the Rum with some bold liqueurs to create a sunny sipper, making me long for the holidays.🏝️ Fun Fact: If I ever start a rum-brand myself, I'd call it 'Sobe Ron'. 😂😎 Do you have a name for your non-existent brand as well? Please share! 🍸🍸 CUBAN HARBOR - 60ml Rum - ‎20ml Lime Juice - ‎10ml Homemade Ginger Liqueur - ‎10ml Giffard Carribean Pineapple - ‎3 dashes Angostura Bitters Shake all with plenty of ice for 12-15 seconds. Double strain in a coupe and garnish with some mint. 🍸🍸 #cocktail #mixology #mixogist #Rum #cubanrum #rumlovers #rumdrinks #craftcocktail #libations #cocktailporn #bartending #instadrinks #cocktailgram #imbibe #imbibegram #mixologyart #feedfeed #cocktailculture #cocktailoclock #cocktailoftheday #drinkstagram #liqpic

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

ESCOPETA

View this post on Instagram

What bitters, apart from 'classic Angostura', are essential in your homebar?❤️ There are countless amazing bitters out there, but to me, there's no way around Peychaud's and Orange Bitters.🍊 Today's creation is called the 'ESCOPETA', (Spanish for 'shotgun'), it's my Cuban inspired twist on the 'REVOLVER' (hence the name).🔫 The Revolver itself is an early 2000's creation by San Francisco based bartender Jon Santer 🇺🇸 who combined Bulleit bourbon with Coffee Liqueur and Orange Bitters to twist on the Manhattan. It's rich, dark and decadent, yet bright thanks to the essential use of orange bitters 😍 a modern classic you need to try. . The base spirit for my version is 'HAVN Havana', a Spiced Rum created by the Belgian @havnspirits ⛵ a brand that releases gins and rums inspired legendary harbor cities around the world.🌍 This rum is the fifth in my weekly published series of 'Rum Ramblings' about Belgian Rum Brands.🇧🇪 Find the link to the article in my bio. In my 'Escopeta' it's supported by @conkerspirit Cold Brew Liqueur and Angostura Orange Bitters.🌹 Btw, which sweet child o' mine can guess the little Easter Egg band quiz in this picture? 😇 Drinkstagram, cheers to the weekend! 🍸🍸 ESCOPETA - 60ml Spiced Rum - 20ml Coffee Liqueur - 3 dashes Orange Bitters Stir all with plenty of ice for 45-60 seconds and strain in a pre-chilled coupe. Express and discard two orange peels. 🍸🍸 #cocktails🍹 #cocktailoclock #drinkstagram #cocktailgram #cocktailart #foodblogger #homebar #cocktailparty #imbibe #imbibegram #drinkoftheday #itsfiveoclocksomewhere #thirsty #craftcocktails #cocktailporn #its5oclocksomewhere #cocktailhour #cocktailtime #cocktailsofinstagram

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Schol,
Matthias

Website: www.havn.com
Richtprijs: €55-€60 voor een fles van 70cl

ENGLISH 🇬🇧


HAVN might ring a bell for some of you, since last summer, during the Belgian Ginvasion, I presented one of their gins: The Havn Bangkok. Yet Steve Symons and his team didn’t rest on their laurels. It wasn’t much after that Summer I got a message from Steve, telling me that HAVN would be releasing four rums, and that they would be named after legendary harbor cities around the world, just like the gins. It didn’t take long for a bottle of ‘Havana’ to find its way to me. The rum is inspired by the classic light and smooth Spanish style, representing the more full bodied and bold English style is the Georgetown and the French fresh and vegetal style is represented by Mauritius, last but not least, there is also an Overproof Rum.

My bottle, named after Cuba’s capital, can best be described as a ‘spice infused rum’. It starts with a combination of 3 to 5 year old rums (molasses based) from Central America and the Carribean. They’re blended here and then finally spiced. Katrien, of the HAVN team, gave me some insight on the production process: “The spicing of our rum is done by steeping bags with spices in our blend. The maceration time varies, the longest stays in for about nine hours. When the maceration reaches its desired flavor extraction, the bags are removed. The rum doesn’t get filtered afterwards to maintain its full bodied character, though it’s possible this leaves some sediment.

Finally, the rum gets cut to 40%, with sourced water from the Breton Clay layers, the same water being used for the production of the HAVN gins. There is no sugar added, yet Katrien told me that there is some caramel coloring for the visual experience.

Just like the range of gins, the HAVN Rums come in a neat looking bottle. A sturdy cork keeping it closed and a newly designed logo proudly presenting the new range of products. The concept of the coordinates and the three key flavors are kept, Havana features ‘RAW COCOA – VANILLA – MANDARIN’. Time for tasting!

Upon smelling I’m greeted by warm citrus, both the peel and fruit itself from the mandarin is apparent. Supported by cocoa and a tiny hint of freshness, reminding me of limes. When tasting, there’s more chocolate than cocoa, vanilla follows and if I’m not mistaken, I seem to recognise some cinnamom and tobacco leaves. The mandarins still up front, a slight spicy kick at the end. The aftertaste follows the same pattern. Smelling the empty glass reminds me of sweeter cocoa nibs.

With HAVN Havana I made two cocktails: The CUBAN HARBOR, which cmbines exotic flavors like ginger and pineapple with the rum, and the ESCOPETA, a twist on the modern classic REVOLVER, combining the rum with Coffee Liqueur and Bitters. Find the recipes on my Instagrampage by clicking the pictures below!

THE CUBAN HARBOR

View this post on Instagram

Havana is one of those cities many of us would love to visit.🇨🇺 We all have our own motives. For some it's the culture or the cigars, for others it's all about the vintage cars... And then there's Drinkstagram, dreaming about the classic Cuban Rum, or should I say 'Ron'.🥃 The Spanish style of rum is rather refined and often 'lighter' in flavor than the vegetal and grassy Agricole Rhums or the fuller bodied and fruitier English style rums. Mainly due to a different fermentation process and multicolumn distillation ⚗️ (Note: This classification ain't flawless and is merely one way to categorize the versatile world of Rum). . Steve Symons, from Antwerp (Belgium 🇧🇪), was also inspired by harbor cities all over America when he started producing his Rums, in this case by the Cuban Capital. In his 'Havana' he combines flavors of raw cocoa, tobacco, mandarin 🍊 and some vanilla, which is then balanced out in a lighter, highly mixable flavor profile. I combined the Rum with some bold liqueurs to create a sunny sipper, making me long for the holidays.🏝️ Fun Fact: If I ever start a rum-brand myself, I'd call it 'Sobe Ron'. 😂😎 Do you have a name for your non-existent brand as well? Please share! 🍸🍸 CUBAN HARBOR - 60ml Rum - ‎20ml Lime Juice - ‎10ml Homemade Ginger Liqueur - ‎10ml Giffard Carribean Pineapple - ‎3 dashes Angostura Bitters Shake all with plenty of ice for 12-15 seconds. Double strain in a coupe and garnish with some mint. 🍸🍸 #cocktail #mixology #mixogist #Rum #cubanrum #rumlovers #rumdrinks #craftcocktail #libations #cocktailporn #bartending #instadrinks #cocktailgram #imbibe #imbibegram #mixologyart #feedfeed #cocktailculture #cocktailoclock #cocktailoftheday #drinkstagram #liqpic

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

ESCOPETA

View this post on Instagram

What bitters, apart from 'classic Angostura', are essential in your homebar?❤️ There are countless amazing bitters out there, but to me, there's no way around Peychaud's and Orange Bitters.🍊 Today's creation is called the 'ESCOPETA', (Spanish for 'shotgun'), it's my Cuban inspired twist on the 'REVOLVER' (hence the name).🔫 The Revolver itself is an early 2000's creation by San Francisco based bartender Jon Santer 🇺🇸 who combined Bulleit bourbon with Coffee Liqueur and Orange Bitters to twist on the Manhattan. It's rich, dark and decadent, yet bright thanks to the essential use of orange bitters 😍 a modern classic you need to try. . The base spirit for my version is 'HAVN Havana', a Spiced Rum created by the Belgian @havnspirits ⛵ a brand that releases gins and rums inspired legendary harbor cities around the world.🌍 This rum is the fifth in my weekly published series of 'Rum Ramblings' about Belgian Rum Brands.🇧🇪 Find the link to the article in my bio. In my 'Escopeta' it's supported by @conkerspirit Cold Brew Liqueur and Angostura Orange Bitters.🌹 Btw, which sweet child o' mine can guess the little Easter Egg band quiz in this picture? 😇 Drinkstagram, cheers to the weekend! 🍸🍸 ESCOPETA - 60ml Spiced Rum - 20ml Coffee Liqueur - 3 dashes Orange Bitters Stir all with plenty of ice for 45-60 seconds and strain in a pre-chilled coupe. Express and discard two orange peels. 🍸🍸 #cocktails🍹 #cocktailoclock #drinkstagram #cocktailgram #cocktailart #foodblogger #homebar #cocktailparty #imbibe #imbibegram #drinkoftheday #itsfiveoclocksomewhere #thirsty #craftcocktails #cocktailporn #its5oclocksomewhere #cocktailhour #cocktailtime #cocktailsofinstagram

A post shared by Served By Soberon || Matthias (@servedbysoberon) on

Cheers,
Matthias

Website: www.havn.com
Price: €55-€60 for a 70cl bottle

 

 

 

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