The spectacular rum weekend begins on Saturday, November 9, at the Courtyard By Marriott in Coral Gables with a series of in-depth seminars dealing with rum production, tiki cocktails and a bit of rum history, sailing the high seas with the British Royal Navy.

This year’s seminars include “The Cave Above The Clouds,” focusing on production and aging techniques of Guatemala’s legendary cane spirits; “Tiki Evolution,” which explores the historic rums and iconic cocktails of the legendary Mai-Kai Polynesian Restaurant and Molokai Bar; and the creation of “Mister Fogg,” discussing the re-birth of an authentic and historically accurate Navy rum by Alexandre Gabriel.

On Sunday, November 10, the rum education weekend continues with a Grand Tasting event at the historic Coral Gables Woman’s Club from 12:30 to 5pm, featuring several hundred rums on display for sampling, with exhibits by several dozen rum companies and a Caribbean-theme catering menu with special offerings made to pair with the rum.

On Monday, November 11, a special session is held at the Woman’s Club from 12:30 to 5pm just for members of the spirits trade, attracting bartenders, food and beverage managers, importers, brokers, distributors, buyers for liquor store chains, and liquor retailers. Also, members of the spirits press will be in attendance.

Advance tickets are available online for $49 to $59 before Friday, November 1. After that date, and at the door, ticket prices are slightly higher.

For more details and ticket information, call 707-278-6736 or visit https://www.rumrenaissance.com/

Rum Renaissance Festival (photo: Loren Moss)

The seminars will be held at the Hyatt Regency Coral Gables Venetian Ballroom, 50 Alhambra Plaza, Coral Gables, FL. 33134. Tickets must be purchased in advance, by clicking here or by calling 305-350-0764.

In addition to copious opportunities to taste, discern and discover the best rums, attendees of the world’s most interesting rum festival are invited to sign up for informative, entertaining, and illuminating rum seminars and expert classes taught by some of the leading experts in the world.

Featured presenters:

• Alexandre Gabriel, Maison Ferrand Owner and Master Blender
• Don Benn, West Indies Rum Master Distiller
• Gabrielle Hinds, West Indies Rum Distillery Quality Control

Cane to Glass

A complete journey through the rum production process

Part 1: Cane Culture and Fermentation

12:30pm to 1:15pm

We begin with a in-depth look at the seminal West Indies Central Sugar Cane Breeding Station, one of the two oldest (Java being the other one) sugar cane breeding institutions in the world, with a continuous breeding program since the rediscovery of seedlings in Barbados in 1888.

Tickets for the academic sessions must be purchased in advance by clicking here.

The key to developing desirable flavor profiles in rum production begins in the fermentation process — from light bodied rums to richly complex and flavorful distillates, we explore the theories, techniques and methods of fermentation developed and refined in the Caribbean region over the centuries.

Part 2: Distillation Using Traditional and Modern Methods

2pm to 2:45pm

The range of styles and marques created using various distillation methods and equipment varies greatly. From traditional alembic style copper pots to hybrid specialty stills and modern, efficient column still equipment, the contemporary production facility assimilates a myriad of varied processes and methods to create unique marques — enabling a vast variety of rum distillates to be produced.

Part 3: Wood Management and Blending

3:30pm to 4:15pm

The process of maturing spirits in wooden barrels has a long and storied history, based on the craft of cooperage and the management of the aging process. Producing carefully curated and elevated spirits is an artful endeavor that requires intimate knowledge and experience of the materials, the interactions, and the chemistry of wood management.

Likewise, the blending of various marques, developed to deliver specific styles and properties, are merged to create complexity, intensity, balance and depth of flavor. The art of blending requires specific talents and organoleptic skills that can take decades to master. When targeting specific flavor profiles and product specifications, the master blender must intrinsically understand the unique qualities of each marque and the values of each component to create a masterful blend.

At the end of each seminar presentation segment, an interactive question and answer session will follow. Rum tastings are included in the seminars. Light snacks will be served at the end of the third session.