Edit ModuleShow Tags

Quality Rum Makes a Comeback at Catamaran Resort

The Mission Bay hotel partners with Malahat Spirits Co. for some seriously tasty kill-devil


Published:

Whiskey gets all the American glory. But the booze that built the first part of America was rum. In 1770 before the Revolutionary War, there were 150 rum distilleries in the colonies. Rum was used as currency in trading with the Native Americans. In his book And a Bottle of Rum, author Wayne Curtis estimates that the average colonial was drinking up to seven shots of rum a day at the time of the Revolutionary War. In fact, in that whole “taxation without representation” thing that started the war, the colonists made a list of items that were essential to their daily lives—and rum (aka “kill-devil”) was on that list.

They’d drink it straight, or put it into drinks like Black Strap (rum and molasses) or Hot Buttered Rum (rum, sugar, spices, butter).

As with much American history, rum’s story is stained with slavery. Columbus brought sugar to the Caribbean in the 15th century (his father-in-law was a sugar planter in Madeira). The Caribbean became sugar central, but no one knew what to do with the sludgy byproduct—molasses. They fed it to slaves and livestock, even tried using it as a shoddy “treatment” for syphilis, or just tossed it into the sea. When they figured out they could make booze (rum) from the sweet sludge, hosannah!

The colonies would buy molasses from the Caribbean, bring it home and distill it into rum, then trade rum for slaves in Africa. During the war, soldiers were given rations of it to keep their spirits up. George Washington served it to guests straight from the barrel at his first inauguration.

But the war made sugar harder and harder to source. And, as American farmers eventually moved deeper into Kentucky and Tennessee, they realized they could make a much cheaper alcohol using the wheat that was growing all around them. So, whiskey took over and most rum in America became a shoddy, mass-produced product that really only tasted good when drowned in a pina colada.

Now, with the return of tiki cocktail culture, quality rum has made a comeback. With spring in step, I headed to the water and found one hell of a delicious example of that at the Catamaran Resort. The director of outlets, Jono Tapp, partnered with local distillery Malahat to create their own exclusive spiced rum. You can absolutely drink it straight, since it’s thick with vanilla and cinnamon and star anise. Or taste it in what’s possibly the best mai tai I’ve had in town. They mix 1.5 ounces of the spiced rum with lime juice, orgeat almond syrup, and then barrel-age the cocktail for a month in a mini oak barrel. 

Whereas with normal mai tais, the ingredients can be disjointed (a sharp burst of lime, a boozy rush of rum), barrel-aging blends the flavors into a cohesive flavor, rounding out any sharp notes. To finish the drink, it gets a float of Myers Rum. Garnished with a lime wheel and a tiny umbrella, naturally.


Catamaran Resort Hotel & Spa, 3999 Mission Blvd., Mission Bay

Malahat Spirits Co., 8706 Production Ave., Miramar

Edit ModuleShow Tags

More »Related Stories

Stop Cheapening Mexican Food

Just stop it.

In Praise of Beer Fests

April and May have been filled with sudsy celebrations

We chat with Mark ‘Mud’ Grant at Petco Park, plus some exciting restaurants come to Liberty Station

We also discuss whether fake meat is taking over real meat on Happy Half Hour Podcast: Episode 144
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

 
Edit ModuleShow Tags


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

Athena’s Pinnacle Awards Showcases Leaders in Diversity and Inclusion

Here are the winners from the event on May 7

What One San Diegan Is Doing with a Life Without Disease

Dr. Melanie McCauley went to Nepal to help build a local research infrastructure.
Edit Module
Edit ModuleShow Tags