“Redmond does low-lighting and “After Dinner Rums”
Cigars, rum and an amazing energy encompassed this months “After Dinner Rums” event in Redmond. In all the La Isla Rum Club events I’ve been apart of, I’ve never experienced or felt such an amazing energy radiate from our guests. Many new faces, many regulars, many smiles, good conversation and deep laughter made this one of the best Rum Club events ever…oh, and the rum was pretty great as well!
The first rum on this beautiful evening was Ron Zacapa Solera 23. Ron Zacapa rums are aged using a “Sistema Solera” process commonly used in aging Spanish sherry. Using stocks aged from 6-23 years and stored at 7,500 feet above sea-level, the Solera 23 proves to be a world-class rum. A great medium bodied rum, the Solera 23 projected aromas of brown sugar, orange zest and banana. In the mouth, toffee accents were followed by wood spice, tobacco and hints of cocoa in the finish. Joining the Zacapa were bacon-wrapped dates Stuffed with almonds and Cambozola cheese, our “Rum Bums” had a hard time hiding their delight.
Following up the Zacapa, the Zaya Gran Reserva was an instant hit. The nose on the Zaya was almost immediately dominated with scents of caramel and vanilla which then gave way to pleasant hints of banana and cocoa. On the palate, you again experience caramel and vanilla, followed by traces of nuts and oak. Enjoying the rum, one of our guest commented on the sweetness on the Zaya to which I replied; “Let’s hit it with some orange zest?” One orange peel later, the guest smiled and said; “perfect!” Thanks for that insight, Mallory! Dating the Gran Reserva on the evening was a mixed greens salad topped with cranberries, walnuts, blue cheese, avocado and raspberry vinaigrette. Both items became event favorites.
The final rum of the evening showcased Panama’s Abuelo 12 year Anejo. I cannot tell a lie…this rum is a favorite at both La Isla locations and has a difficult time staying on the shelves. Bound with aromas of caramelized brown sugar, tobacco and leather, the Abuelo is an assault on the senses. A seriously well balanced rum, molasses, spice and oak work very well together in creating terrific rum. Our last small plate was a tremendously juicy and tender Filet Mignon served with a balsamic and red wine reduction…no knife was needed for this delicacy.
Special thanks go out to Hernan, Eric, Kevin, Brett and the great staff at La Isla for accommodating rum club event goers who spilled over into the restaurant (we love it!). I’d also like to thank Emanuel Rivera Aleman and your friends for your amazing energy, humor and huge bag of cigars!
One last thing — If this is your first rodeo, we host monthly rum clubs every last Tuesday (in Ballard) and Wednesday (in Redmond) of the month. See you next month, Rum Bums!