[2] Ready for its close up: Facundo Neo rum.

[3] The Facundo Bacardi Rum Collection.

If we were lucky enough to have a bottle, we’d sip it straight as the rum was intended, and substitute another white rum in the cocktail.

Bacardi’s Facundo Bacardi Rum Collection, introduced in 2013, is the distiller’s commitment to the emerging category of premium sipping rums. The rums are made from the company’s private rum reserve: the finest batches of rum aged for very long times.

The line was championed by Facundo L. Bacardi, who strongly felt that the company should be a player in the emerging category of premium rums.

The four expressions range from $45-$250 a bottle. They are made in different styles and produce a wide range of flavor experiences.

For example, the first rum in the collection, Facundo Neo, is a blend of rums that have been aged for up to eight years.

It’s not exactly your basic quality brand white rum, used to make a Mojito or Piña Colada. Regular white rum is aged for a year, sometimes more.

The result of the extra aging and the fact that the “best” barrels were aged: Neo’s flavor profile is beautifully balanced, with notes of banana, almonds, and freshly cut grass. To experience them, sip them neat or on the rocks.

If you’re a person for whom money is no object, you can use whatever rum you like in mixed drinks. But truth to tell with the recipe below, after you mix vermouth and two liqueurs with the rum, only the most professional palate could articulate the difference.
 
 
A NOTE ABOUT AGED RUM

It’s easy to understand the age categories of tequila, scotch, and other spirits. The producing countries have laws that govern, among other things, how long the spirit has been aged prior to bottling.

For example, Mexican laws govern how many months a tequila can be aged in order to be called silver, reposado, anejo, extra anejo tequilas (details).

With rum, aging can last from one to thirty years or more, but you often won’t find a number on the bottle*. There are exceptions, such as Appleton (the top expression is 50 years old!) and Flor de Cana.

The Facundo expressions include Facundo Neo Rum, Facundo Eximo Rum, Facundo Exquisito Rum and Facundo Paraiso XA Rum. Each is aged longer than the next. But as with most rums, don’t expect to know how long that aging period was.

That’s because, unlike other spirit-producing areas, Caribbean countries did not stake their claim to exclusivity by passing appropriate laws to protect their rights, i.e., that only alcohol distilled in the Caribbean can be called rum. (Scotch can only be produced in Scotland, bourbon can only be produced in the U.S., tequila in Mexico, etc.)

That makes any rules and regulations hard to enforce. Even proofs vary (40 proof vs. 50 proof for white rum, for example).

Thus, Mexico requires white rum to be aged a minimum of 8 months. The Dominican Republic requires one year. Venezuela requires two years.

Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Barbados calls them white, overproof, and matured. The U.S. defines the categories as rum, rum liqueur, and flavored rum [source].

Some distillers use the word “premium” to describe their best-aged spirits. Another common description is the word “anejo,” old. “Gran anejo” is even older.

But none of these terms tells you how long the rum has aged. It’s the blender or distiller who decides what to call it.

In their marketing literature, you’ll find terms like aged, aged even longer, and aged extensively—without explanation. Here’s an article that tries to explain what cannot be explained.

So don’t try to figure it out: Just enjoy it.
 
 
RECIPE: BANANA CHOCOLATE COCKTAIL

Beyond the Banana Daiquiri: a banana-chocolate cocktail for those who like to drink their dessert.

Ingredients

 
Preparation

In a mixing glass, stir all the ingredients with plenty of ice. Strain into a rocks glass with a large ice cube. Garnish with a dry banana chip and a lemon peel.

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*Age is beginning to appear in some rum bottles, such as Appleton and Flor de Cana aged rums. But again, statements of age may vary by country. For example, a Scotch may be a blend of ages from 8 to 15 years, but by law it has to specify the youngest Scotch in the blend, e.g., 8 Year Old. It’s too soon to tell what will happen with the rum category as a whole.
  
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

March 27th is National Paella Day. Many people think that paella is a complex, time-consuming dish—and classic recipes can be.

But you can make this simplified version from Good Eggs easily on any weeknight.

After 20 minutes of prep time, 20 mins active time plus 40 minutes simmer time.

RECIPE: SPRING SHRIMP PAELLA

Ingredients For 4 Servings

 
Preparation

1. PLACE a large pan over medium heat (a skillet or roasting pan will do). Add in 2-3 Tbsp of olive oil, and add the onions. Crush the saffron threads between your fingers and sprinkle over the onions. Cook, stirring occasionally until softened. Add in the garlic and cook for another minute.

2. ADD the rice, broth, lemon juice and zest, and stir until well combined. Turn the heat to high and bring liquid the to a boil. Cover, turn the heat to low, and simmer for 25 minutes.

3. ADD the peas and 1 teaspoon salt, and stir to blend. Cover and simmer another 10 minutes. Taste and season with more salt if desired.

4. PLACE the shrimp in an even layer on top of the mixture. Don’t stir, but cover and cook another 10 minutes.

5. REMOVE the cover and turn the heat to medium. Continue to cook without stirring until the shrimp are fully cooked. Watch carefully to avoid burning the bottom, although a golden-brown crunchy, crusty rice bottom crust—called soccorat—is ideal.

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*Save the parsley stems: They add excellent flavor to soups and stews. Parsley stems also prevent artichokes from browning. Just drop them in a bowl of water with the cut artichokes. You can store the stems in the freezer.
 
MORE ABOUT PAELLA

This medium-length, round-grained rice is named after the town of Arborio, in Italy’s Po Valley, where it is grown. The grains have a more beige color with a characteristic white dot at the center of the grain.

[2] You don’t need a special paella pan like this one; but here’s why it helps—plus other uses for it (photo courtesy Imusa). [3] Arborio rice: more beige, and much more creamy when cooked (photo courtesy A Sassy Radish).

Arborio is a cultivar of japonica rice, the same variety that produces the other “sticky rices” including mochi and sweet rice.

Pricier, creamier rices developed by Italians for their beloved risotto are canaroli rice and vialone nano.

Rice pudding fans: These three rice varieties make creamier rice pudding, too.

Here are the different types of rice.
  

[2] Just a taste, from Tsunami Sushi in Lafayette, Louisiana (photo © Tsunami Sushi).

[3] A quart of oysters from our favorite oyster grower, Willapa Oysters. They’re grown in the cleanest waters in the USA (photo courtesy Willapa Oysters).

We like to serve fried oysters as a first course, on a bed of greens with remoulade sauce, which also dresses the salad.

There are different approaches to fried oysters. Some people dredge them in flour, then an egg wash, then bread crumbs.

If the oysters are good, they should release their flavor as close to your palate as possible. No extra layer of breading is required…or desired.

That’s also why we won’t turn the oysters into a po’ boy: The bread gets in the way of tasting the gems of the sea.

The remoulade recipe is a spicier variation of the French classic: a version you’d find served with fried oysters in New Orleans.
 
 
RECIPE: FRIED OYSTERS

Ingredients Per Quart Of Oysters (32 Meats*)

For The Oysters

For The Louisiana Remoulade Sauce

You can make the remoulade 1 to 2 days in advance to let the flavors meld.

 
For Serving

You can use a pot or a deep skillet to fry.

1. MAKE the remoulade sauce: Combine the ingredients and refrigerate until ready to serve.

2. DRAIN the shucked oysters. Season the milk with garlic powder, paprika and hot sauce, and soak the oysters for 30 minutes before frying.

3. PREHEAT the canola oil to 350°F. While the oil is heating…

4. WHISK together the flour, cornmeal, salt and pepper together in a separate casserole dish. When ready to fry, drain the oysters and dredge through the flour mixture, coating completely. Tap off the excess flour.

5. FRY in batches of 4 or 5 (the oysters need space between them), using tongs to place the oysters in the hot oil. Cook until golden brown, about 2 minutes (“rare” is better for juicy, succulent oysters).

6. DRAIN for a minute on a paper towel-lined plate. Serve hot atop the greens with a lemon wedge and ramekin of remoulade sauce.

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*There are approximately 32 medium-large shucked oysters per quart (4″ across in the shell before shucking).

†Creole seasoning is a mix of paprika, cayenne pepper, oregano, dried sweet basil and other spices, depending on the producer. Cajun seasoning is a mix of garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes. If you don’t want a spicy remoulade you can leave it out; or mix some of the ingredients you have to get the 1-2 teaspoons for the recipe.