THE RUMBLES
New Zealand Rum Awards 2023
Welcome to the New Zealand Rum Awards, The Rumbles were created with the primary objective to grow the rum category and celebrate the best worldwide rum on offer in the New Zealand Retail market.
Super Liquor are proud to be the principal sponsor.
RUM CATEGORIES
White Rum
Definition:
White Rum must be matured in wooden casks must be clear in colour and exhibit characteristics generally understood to meet the definition of “white rum”.
Aged Rum 5+ years
Definition:
Rum that has been produced from the fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar and then aged in wooden barrels or vats for a minimum of 5 years. Only natural colouring (E150a) may be used or caramels from sugar.
artificially.
Other Rums (botanical, flavoured or otherwise contemporary)
Definition:
Flavoured rum is rumthat has been produced from the fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar and then aged in wooden barrels or vats for a minimum of 1 year, to which has been added natural flavouring materials. Flavours may be with or without the addition of sugar (less than 100g per litre). If botanicals or flavours are added to the rum, it is required to be labelled as a “Spiced”, “Botanical” or “Flavoured” rum. Alternatively, the predominant flavour may be labelled on the front. Flavoured rums may be coloured by other means than natural colouring or caramels from sugars.
Aged Rum 1 - 4 years
Definition:
Rum that has been produced from the fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar and then aged in wooden barrels or vats for a minimum of 1 year. Only natural colouring (E150a) may be used or caramels from sugar.
Overproof Rum 50%
Definition:
Rum that has been produced from the fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar and then aged in wooden barrels or vats for a minimum of 1 year. Bottled at 50% abv or more.
Rum Liqueurs
Definition:
Rum liqueurs have been produced from a rum base that has been produced from the fermentation and distillation of sugar cane molasses, sugar cane syrups, sugar cane juices or cane sugar and then aged in wooden barrels or vats for a minimum of 1 year. To this, additional sugars (minimum 100g per litre) and flavours may be added. Bottled at no more than 35% abv.
MEET SOME OF OUR JUDGES
Tash Mcgill
Soren Crabb
Soren is the owner and distiller at 1919 Distilling who incorporate New Zealand’s finest ingredients with kiwi ingenuity to produce innovative, first-rate spirits.. Soren has created multi-award winning products to complement the NZ and overseas markets.
David Hawk
David Hawk is a 30-year veteran of the hospitality industry. In his former on-premise life he managed many of Aotearoa’s most popular venues, winning New Zealand Bar Operator of the Year twice, and multiple Lewisham Awards, including Outstanding Hospitality Personality. David is also a commercial lawyer with broad commercial acumen, as well as Health & Safety and compliance experience related to distilling. To many, David is best known as the owner of Suite and Crow Bar, as well as for his work pioneering the premiumisation of spirits in New Zealand and galvanising the bartending community, something which remains important to him. His recent work with local distilleries brought him back to the spirits industry, and he currently owns Parched Garnishes, a premium garnish manufacturing business supporting the New Zealand spirits industry. David is passionate about taste and flavour and perfectly balanced drinks. He has been both a competitor and judge on many national cocktail competitions over the years, and was recently one of the Head Judges at the DSA New Zealand Spirits Awards. He is committed to the continued strategic growth and standardisation of the spirits industry in New Zealand, placing it amongst the best internationally.
Richard Wilson
Richard is currently distiller and owner of Sandymount Distillery in Dunedin. Over the last 15 years Richard has been director of a commercial property company, an operations manager in the arts and culture sector and has been working in governance in the facilities management industry. Richards experience is specialising in building plant and equipment. with a masters degree in professional practice, and board member of the Facilities Managers Association NZ, Richard is also a member of the Institute of Directors. Since 2018, Richard spends his time on his farm on the Otago Peninsula where he runs his distillery. Richards ambition is to work with the DSA to drive advocacy and collaboration within the industry in New Zealand.
PRINCIPAL SPONSOR
If you are interested in becoming a sponsor contact us at: ahian@superliquor.co.nz
