Secrets serves up ‘rum-arkable’ tasting experience

For most guests, the activities a resort offers are a significant part of the experience. At Secrets Wild Orchid Montego Bay and Secrets St James Montego Bay, they’ve managed to keep popular activities like live music and dance going strong, while adding some unexpected treats. Recently, they invited Food to enjoy a delightful rum-tasting session set against the lively backdrop of their shared Jamaican-themed Piano Bar. The late-afternoon session kicked off with a party of five guests and the resorts’ sommelier, Fenton James, for an evening of ‘spirited exploration’.

James, with over a decade of expertise in his speciality and a little over two years at Secrets, set up his version of a rum-tasting station, laying out five rums and liqueur– inclusive of Wray & Nephew White Overproof Rum, Bacardi Gold, and Wray & Nephew Jamaica Rum Cream; a cup filled with coffee beans; and two small plates of dried green and black teas.

“Welcome home all, today you’re in for a treat,” he began.

The sense of smell plays a predominant role in spirit tasting, contributing to the majority of the sensory experience. And, according to James, one must know how to properly smell the rum before tasting it.

“You’re not able to smell rum directly from the glass because of the high alcohol content,” James shared, while pouring a small amount of Bacardi Gold into a shot glass. He then transferred the rum from the glass to his hands, rubbing it in and explaining, “You use the atmosphere to break down the alcohol content of the rum in your hands.”

And, just when we thought a quick whiff was enough, James shared something that intrigued and puzzled us all at once. “First, in your palms it’s the primary smell, here the alcohol isn’t hitting you, so you can pick up the dominant aromas from the rum, such as molasses or honey. Then, on the back of your hands is called the secondary smell, which is more faint, allowing you to pick up [notes like] the sugar cane. Lastly, the tertiary smell is beneath your nails, [capturing lingering aromas].”

Now, on to the actual tasting. James demonstrated how to manage the first few sips, indicating that “when tasting rum, [it’s recommended not to] rely solely on the tongue, as taste buds can be quite sensitive. Instead, place a small amount of the liquid in the bottom lip area, close to the teeth, and move it around your mouth before swallowing”.

The less experienced members of the group definitely felt the burning sensation on their lips, suggesting they might not have done it quite right. However, the comical, scrunched faces that greeted the first sip – even from the more seasoned tasters – playfully redeemed the group’s collective effort. To quickly relieve the burn, one coffee bean was offered to each guest to slowly chew on. And, in order to cleanse their olfactory senses before moving on to the next rum, guests took turns sniffing dried black and green teas.

Moving onto the final bottle, James introduced a sweeter treat with a cream liqueur. He joked that, unlike the rums, smelling this one by pouring it into the hands would probably just make a sticky mess – clearly, cream liqueur, though tasty, doesn’t lend itself to the same delicate sniffing.

With a proud smile at the end of the hour-long session, Fenton James shared that he loves imparting his knowledge of rum and wines. Though, ironically, becoming a sommelier wasn’t his original plan.

“When I was around 18 going on 19 [years old] I started working at a property in Jamaica where my director said that because I am really young and inexperienced, he’s going to send me to do [a few] sommelier courses so I could learn about wines,” he shared, admitting that he had no prior knowledge of alcohol, outside of enjoying a little rum cream.

Nine months later, he completed the courses but was encouraged to learn more, expanding into cigars, whisky, rum, and additional wines. Despite some initial reluctance, he eventually embraced the opportunity, and now every chance to serve, recommend or teach is a plus.

“Rum-tasting sessions are a good experience for adults to take part in. I always look forward to sharing [my knowledge] with guests at Secrets [whether at the bar or during a session], getting them as excited about learning [and trying], as I am about teaching.”

rollesha.laing@gleanerjm.com