Rum has been positioned as the next big thing. The one to watch. The spirits category to steal market share from Scotch whisky and the sure-bet to clean up when that gin bubble finally bursts. These claims have been made for the past five years, if not longer. When you look at the figures, which don’t tell the whole story but are a good starting point, rum has been in rude health since 2018 when sales in the UK surpassed the £1 billion mark for the first time. This same year, a rum was named the best spirit at one of the most prestigious blind tasting competitions for the first time. Rum, for many, had finally arrived. “What has changed in the industry is what we can bring to market,” Master Distiller Richard Seale says, in a typically matter-of-fact and non-marketeer way. “So, it is not so much that we are changed in our rum making but today we can think to invest in very old rums, we can think to release cask strength rums, we can offer more specialised rums like pot still or pure cane juice rums and we can think about non-traditional markets – like the Far East. Twenty years ago the market for any of this was extremely limited.” Seale’s family-owned Foursquare Distillery in Barbados was the winner of the aforementioned 2018 blind tasting and the awards have continued to rain down on them since. While always destined to join the family business, Seale says that didn’t necessarily mean a career in rum, other than to sell. “What happened was the year I officially joined, my father made the biggest acquisition we had ever made in acquiring the Martin Doorly and Alleyne Arthur brands. This made for two big changes: one, we would have to invest in aged stocks as these were premium brands and two, we would start exporting. This naturally drew my focus.” Rum has been produced in the Caribbean for centuries. Historically, the new-make was sold to brokers and blenders in much the same way as Scotch whisky. Whereas Scotch distilleries started to bottle single malts from the 1970s, most rum producers wouldn’t have the epiphany to move away from a purely bulk model for another 20 years. It was from this time that rum brands as we know them began to appear in the European market. El Dorado from Guyana, for example, had been produced for centuries before it was marketed for the first time in the early 1990s. Similarly, Hampden Estate, which had been producing rum since 1753, only came to market in 2018. Legendary Trinidadian rum Caroni never actually saw the light of day as a brand in the traditional sense before it closed for good in 2003. “The rum category has changed out of all recognition,” Ken Grier, Creative Director at Colombian brand Dictador, says. “It has progressed from a white and dark mixable spirit to a premium spirit aged in good quality oak casks.” The reason for this progress is down to a multitude of factors – one of which is the realisation that rum has tremendous breadth and depth. “People have realised the rum world has a beautiful range of quality liquid to offer at the top end (rather than just the stock-standard ‘every bar has a bottle of this’ at the low end) and it has encouraged the rum-curious to be more adventurous,” Mitch Wilson, Black Tot Global Brand Ambassador, says. “We’re even starting to lead astray some of our more open-minded whisky brethren who are used to having to pay several times the price for a bottle of their favourite malts,” he adds. Wilson says better access to rums and rum makers have also contributed to this seed change. During the pandemic, the world in many ways got smaller and rum makers who had previously shied away from using technology were forced to embrace it (wifi permitting) to ensure their survival. He says thousands of people came together to discuss sugarcane spirits and meaningful connections were established between rum producers in the Caribbean and their ever-growing appreciators. Physical access to rums has also changed in recent years. Historically, French markets would predominantly sell rhum Agricole (made from sugarcane juice) from the likes of Martinique and Guadeloupe, and English speaking countries would typically sell rums from Barbados and other Caribbean islands, limiting the discovery of rums. As this has shifted, so too has the understanding and appreciation of rum. Similarly, social media has narrowed the gulf and empowered distilleries and rum enthusiasts to disseminate accurate information on rum and campaign against perceived wrongdoings. “In any spirits category there are many different levels of quality available,” Wilson explains. “I firmly believe that anyone who loves spirits but doesn’t love rum yet, just hasn’t tried the right rum for them. Perhaps their perceptions are skewed by some cheap bottle of rum they had when they were younger, or the fact that the average pub or supermarket might not offer a particularly premium selection (especially when considered next to the other spirits offerings).” Now things are changing, Wilson believes everybody has the chance to explore the very best of each spirits category and not just the “commercial rank and file” if they are willing to spend a little more on quality liquid. And rum is no different. “There are some exceptional rums that are of comparable quality to their favourite spirits,” he adds. In the same way whisky has its hard-core enthusiasts who are authorities on the subject in their own right, certain rums have developed a cult following which has driven up the cost of bottlings of certain styles from certain distilleries. High ester rums, for example, are a source of great fervour among rum fans. Jamaica is arguably the godfather of this style, with Réunion Island and a few other French territories also famed for this funky rum that in many cases wasn’t produced for consumption. Part of its appeal, according to Daniele Bondi from La Maison & Velier, is that high esters satiate in a way that whisky currently does not – on the matter of fermentation. “Historically, whisky has never spoken about raw materials or about the fermentation,” Bondi says. “Whisky normally speaks about the ageing, the master blender, and the magic. Here it is more a matter of raw materials so it is another point of view.” This point of difference and palate-altering taste is gaining in popularity. Bondi and others are quick to caution that it might be unwise to follow high ester count alone, in the same way whisky fans have pursued age statements. “It’s important not to chase the highest level of ester regardless the quality,” he says. “Esters are classified by quantity, and we know that connoisseurs love numbers on label, like for the ageing, where the worst mistake is the highest number equals the best. Also in ester amount this is a mistake: what is important is the balance of the product.” Another comparison that can be drawn with the whisky world and collectability is mothballed and closed distilleries. There have been several significant closures in the rum world – Caroni arguably being the most devastating to rum enthusiasts almost 20 years ago. Blends from closed distilleries, proprietary bottlings from a single distillery, and rums that have been produced via methods that have long since been lost have all become collectors’ items and driven scarcity in the category. While there is a market for these collectors’ items, Wilson feels true excitement towards rums that are currently flying under the radar. “You can get tremendous rums for incredible value and have something really enjoyable to explore,” he adds. “This may not always be the case though – we are already starting to see incredible demand for rums like Foursquare, Velier, and Caroni bottlings, all of which command multiple times their retail price at auction mere days after they are launched and sold out. “Even with the demand for rum going up, it is still incredible value when compared to liquid of a similar quality from the whisky categories.” For many reasons, we’re in the eye of a perfect storm for rum. Its high quality credentials, point of difference, and the tireless campaigning of certain individuals to put an end to the nefarious practices of some, ensure that rum is finally having its time in the sunshine. “If ever there was a time to build your rum collection, it was 10 years ago,” Wilson says. “The next best time is right now.” Explore rum or read more Editorial

Rum is one of the most misunderstood spirits categories. Burdened with less-than-premium associations of pirates and insipid cocktails, it’s taken a long time for the authentic, remarkable liquid to break through the malaise

Exploring how rum has grappled with misconceptions and finally started to be taken seriously for its authentic, remarkable liquid.

The evolution of rum

In the conversation about terroir in spirits, rum arguably has a stronger position than most. There are numerous cane-to-bottle rums and many more with a credible claim to the dictionary definition of the term typically associated with wine. However, as is often true in the rum world, this isn’t an open and shut case. “Wherever unique spirits are found I think there is an opportunity to discuss the influence of terroir on the liquid,” Mitch Wilson, Black Tot Global Brand Ambassador, says. “How people interpret terroir in wine versus spirits is often different – wine terroir focuses on transmission of flavour from the land and the region into the final product. Spirits can be a much broader interpretation of terroir – here we often look at local ‘method’ and ’savoir-faire’ or know-how – how the local traditions together with production choices of the distiller and blender help to create a sense of identity in the final spirit.” Foursquare Master Distiller Richard Seale picks up the point: “Terroir is an interesting question in rum and you will get a different answer in different rum producing countries.” At the Barbados distillery, Seale ferments with added cultured yeasts in one section and pure cane juice natural fermentations in another. When it comes to the latter, Seale says “terroir in the traditional sense of the word is everything”. “The rum depends on the year of harvest, the time of harvest and the field from where it is harvested. It is 100% natural input. [There’s] not even a cultured yeast to give us some consistency or predictability,” he adds. Daniele Bondi, Export Manager at Hampden Estate's global distributor La Maison & Velier, is a staunch believer that terroir exists in rum and is perplexed by any arguments to the contrary. “I never understand when people think that spirits don’t preserve the characteristics of the fermented wash,” Bondi says. “Obviously, the terroir is respected and expressed only if the whole process of production is carefully preserved.” Wilson says sugarcane juice-based rums are undoubtedly the best examples of terroir in its “classical interpretation”. “Their flavour is almost entirely dependent on the local raw material used, and helps illustrate the vast array of differences between different genus of sugarcanes,” he explains. “Sugarcane juice is not easily transportable – when cane is crushed, the natural yeast on the outside of the cane is immediately brought into contact with the fermentable sugars in the juice, meaning fermentation happens spontaneously within a short period of time. This tends to encourage much more local distillation, often on the same estate where the cane is produced, allowing us to more easily focus on environmental terroir in these specific regions.” He says the fact rhum agricole, as well as their sugarcane-spirit cousins clairin and cachaça, are often found unaged means they are excellent examples of terroir. The purity of the raw material is preserved all the way through to distillation and ultimately glass. The climate of ageing has an enormous impact on terroir, according to Seale. He points to the fact a rum will age very differently in Martinique, which is approximately 140 miles away from his distillery in Barbados. Bondi says this crucial stage can negate terroir entirely. “If a product is aged far from the rest of the production, terroir doesn’t exist anymore.” This is something Dictador has played with in its 2 Masters series. Creative Director Ken Grier says rum, arguably, has a more diverse terroir influence than any other spirit category and this is about the influence of culture rather than soil. “Simplistically, the role of the original colonists has the biggest influence on rum production,” he explains. “The rhum agricole style found in ex-French colonies is derived from the juice of the sugarcane. In former British colonies like Jamaica the predominant style has been pot still, drawn from molasses. Ex-Spanish colonies have been more about column stills and finally Cuba is a tapestry of styles. Of any spirit, rum really reflects the history of the place where it is produced.” Sugarcane honey is used as the spirit base for Dictador. A blend of column and pot still rums are matured in oak casks on the coast by the Caribbean Sea. Grier says these factors all contribute to a particularly elegant, well-aged and complex rum. For the 2 Masters series, Dictador laid down between 10 and 20 casks with prestigious partners from the spirits and wine world. The rum was transported for maturation in the partners’ warehouses to benefit from their terroir, according to Grier. From there, the partners have the creative freedom to choose, in conversation with Dictador Master Blender Hernan Parra, which age and style of rum to use and what to do with it. These partners have included the likes of Glenfarclas, Royal Tokaji and Niepoort. The Royal Tokaji project, for example, took a 1977 rum and matured it in 12-year-old 300-litre Zemplen barrels for seven months in Hungary. These barrels had previously been used to age the producer’s 2016 Tokaji Aszu 6 Puttonyos.
 While there is a general consensus about ageing and sugarcane-juice rums, there is less accord when it comes to the role of molasses in the terroir conversation. “Molasses tends to be a fairly homogenous product,” Seale explains. “When discussing the contrasting styles of molasses rum from Barbados and Jamaica, the terroir element is more about the process and the know-how and less about the agricultural input. Much like a lot of Scotch whisky in that sense,” he explains. The decline of sugar production in many regions has understandably presented a problem when it comes to supply and demand. For this reason, many distilleries have resorted to importing their molasses. The same is true of grain in Scotch whisky production, which is often where the wheels come off in the debate around terroir in whisky. “It might be tempting to consider molasses-based rums as lacking a sense terroir (certainly in the wine sense), but this would be unfair,” Wilson says. “I’d be tempted to bet that given the opportunity to taste a line-up of single origin molasses from around the world that there would be enough variety to contribute to the idea of local terroir.” Ultimately, he says, it’s down to the producer at each stage of the production process to decide to what extent to allow the terroir to influence the final liquid. And, lest we forget: their savoir-faire. Explore all rum or read more Editorial 

The concept of terroir in spirits is a comparatively new one. And, in the case of rum, takes on a very different meaning to wine. Holly Motion explores

Exploring the comparatively new concept of terroir in spirits via the lens of rum – and how it takes on a very different meaning to wine. 

Exploring what terroir means in the rum world

Rum: the raw deal

Of all the misconceptions about rum – and there are many – the belief that there aren’t any rules is arguably the most rife. “There is not a lack of regulation in rum,” Mitch Wilson, Global Brand Ambassador for Black Tot, says. “Rum is an umbrella term for an entire category, it does not specify a particular locale like ‘Barbados Rum’, ‘Jamaican Rum', 'Guyanese Rum’ would. Just as there is no 'one rule' for all the different whiskies around the world, there is no one rule for all of the different rums either.” Industry legend Richard Seale picks up the point. “Rules do vary from country to country in rum but that is no different to any spirit. What is different about rum is that it is rarely protected in export markets with a generic rule applying to all origins. “For example, rhum Agricole is a protected term in the EU, but in the US, you can use the term agricole with impunity. Jamaica excise law has protected its rum from adulteration for as long as Scotch whisky [regulations have existed] but you can find Jamaican rum with added sugar for sale in the EU and there is nothing at the moment to stop it.” Herein lies one of rum’s greatest problems and a source of the most heated debates: abuse. “Many rum brands have got away with misleading age claims and egregiously adulterating their products,” Seale explains. “There is little impetus to regulate. I am quite sure if similar happened with whisky, the Scotch Whisky Association would be pressing authorities to act.” Instead, it’s been something of a people’s movement and Seale says consumers are demanding more transparency. “I think huge progress has been made at the level of enthusiasts and industry professionals,” he adds. “Of course, there are many duped consumers but they are typically at a level that they do not care, so we do not care. “We have a mantra: ‘drink what you like, know what you are drinking’. Simply put, make an informed choice.” Daniele Bondi, who works for Hampden Estate's global distributor La Maison & Velier, agrees and says it’s only fair that people are made aware of the content in their glass. He adds: “You can keep adding whatever you like but tell me please. If there is a lot of sugar in what you buy, you should at least know about it like other food categories.” There are countless examples of European entities buying rum in bulk and adding sugar before bottling. They are not lawfully required to declare this and can brandish the words “Jamaican rum” on the label. This, argues many, is deceitful and incredibly harmful. “It’s important to limit this sort of practice and preserve the rum style and not create confusion,” Bondi adds. The Export Director says people will taste a sweetened Jamaican rum and not realise the liquid isn’t true to Jamaican style or that it has been adulterated. The need to disclose these practices extends beyond the consumer’s welfare and is of vital importance to the preservation of rum heritage and production methods. While valiant efforts are being made, the vested interests of some, who wield great power, are thwarting progress. For this reason, the team at Foursquare has created #saveBarbadosRum and are working towards getting the EU to recognise a Geographical Indication (GI) for rum from Barbados and Jamaica. “This would protect our rums from the adulteration that currently happens,” Seale says. “While the US does not recognise GIs, we could communicate to consumers which are the certified rums.” Seale says this is not universally popular. “At the moment, a single foreign interest who bottles adulterated rums sourced from distilleries in which they have a financial interest is taking whatever action they can to effectively derail the process.” The campaign hopes to raise awareness of this and what he calls the “long-term threat to the integrity of our rums”. He continues: “The hubris of some European companies towards rum is astounding. They continue to have an extraordinary sense of entitlement notwithstanding Barbados and Jamaica are sovereign countries.” The ethos at Foursquare and many other distilleries, including Mount Gay in Barbados, is to produce unsweetened, unadulterated rum in the centuries old tradition. Beyond the skulduggery that occurs, rum has struggled with another image issue and this is largely due to classification. Wilson says an insistence on grouping all rums as the same thing, irrespective of who made them – and their local laws, know-how and traditions – perpetuates the myth and undoes a lot of hard work over the past five to 10 years. The only way for this to truly change is through better education. “Without a doubt rum’s greatest struggle is to catch up our education with that of the whisky category,” he says. “On one hand you have hundreds if not thousands of whisky aficionados able to rattle off dozens of distilleries and their corresponding nuances throughout each Scottish region and the rest of the whisky world, with well-established whisky shows and dozens and dozens of books on the subject. Meanwhile, most people still think of rum as ‘white, gold, dark, or spiced’ and have very little understanding of the various regions of rum, raw materials or the differences that lay within.” He says there are undoubtedly a brave few who bang the “rum drum”, but they are “vastly outnumbered”. Another key difference, he says, is the way the rum world is set up compared to the whisky world. There are considerably more whisky distilleries than rum producers, and the majority are owned by behemoths with deep pockets to fund whisky education on various styles and regions. By contrast, many rum distilleries are independent or government controlled. In the instances where big multinationals do own rum distilleries, Wilson says, they typically only own one or two and understandably finance education on their offerings rather than the wider rum world. For the most part, he says this different structure is a positive thing, resulting in a “fiercely independent style” from each region and act as a “great preventative against homogenisation in the industry”. But the cost is felt by others who have struggled to get their message to the masses. “It’s like wine,” Dictador Creative Director Ken Grier explains. “Pinot Noir from the New World tends to be lighter but with a higher abv. Those from Old World producers are often darker and lower strength. It’s the same in rum; you really need to look beyond the headlines on the label. We have to explain the differences between rums from different regions and the distinction between brands. “We need to educate about provenance (cultural influences, stories), production, maturation etc. They will all become key.” One way to educate consumers, in Wilson’s view, is through conversations about blends. “The very essence behind blending rum from different regions is because each distillery’s flavour profile can be so unique and so varied,” he says. “If we choose to tell the customer why we picked the rums we did, and why each region has its own unique flavour profile and is individually important, I think we can give people a great snapshot of the wider rum world, and at the very least give them a starting point as to where to look should they be interested in researching further.” During the pandemic, Black Tot has – via the medium of technology – hosted tastings to do just this. “Rather than just let them taste our finished blend, we also deconstruct the blend into its individual components, allowing people to try rum from Barbados, Guyana, Jamaica individually, and understand what each one brings flavour wise to our blend. I believe this is the future of blends, to not just look at the finished product, but to really celebrate the provenance of where the rum is coming from.” In a similar vein, Venezuela’s Diplomatico has championed alternative production methods with its Distillery Collection. “The concept behind the collection is to produce, in limited quantities, rums from a single distillation method that are subsequently aged for a certain number of years,” Maestro Ronero Nelson Hernandez says. “The objective is to offer the opportunity to connoisseurs and rum lovers to discover the very own character of each one of these rums, in a collection that reflects our distillery’s wealth.” It might sound simple but tasting the liquid and reading the label can be the difference between cutting this misconception off at source or continuing down the sticky road. Bondi says it is sometimes easier for him to speak with single malt drinkers rather than “rum drinkers” who are used to a lighter and sweeter liquid. He often gets them to try the Hampden 8 Year Old – the most approachable rum – and asks what they think, and if they thought rum could taste like this. The reaction is instantaneous and incredibly satisfying for the Export Director when he gets to explain that this style is rum, in the authentic sense. Historically, “global” rums have tended to be lighter and sweeter, and far removed from the authentic liquid that is recognisable to the rum purist. To satisfy the global market, sugar has been added to sweeten the taste and in many cases caramel to darken the colour. “The first conversation is always – no, this is rum and all the other sweeter stuff, what you think is rum, maybe is not. At least from a historical point of view,” Bondi adds. “If you speak with single malt experts, they are normally super happy because there is sort of a resistance among the single malt community because ‘rum is sweet’, so when you approach with something like this [Hampden] they say wow, this is something that I can easily recognise because it is dry, it’s full-bodied, it’s funky, it’s flavourful like all the single malts they like.” Bondi finds adopting his boss, Luca Gargano’s – the man responsible for the classification of the same name – production-driven terminology helpful when introducing people to real rum. In the same way whisky drinkers understand Scotch whisky has regional styles – Speyside, Highlands, Islay etc – rum can be communicated in the same way. “Like a different category within a category,” he adds. Hampden is famous for its funky, high ester style, that Bondi says appeals to the peated whisky fan. “It’s more for the adventurers”, he says. “They love this crazy taste of Lagavulin and Laphroaig and maybe they will love to try rum with a different, funky taste.” Undoubtedly, the conversations and appreciation for rum are maturing. The category is shedding its skin of these unhelpful labels that have besmirched its reputation and the right questions are now being asked. Thankfully, there’s a formidable cohort armed with the answers and willing to speak truth to power in order to protect something that is truly sacred. Explore rum or read more Editorial 

Rum isn’t regulated. It is either dark or white. It all comes from the Caribbean. It’s nowhere near as high quality as Scotch. These are just some of the misconceptions that hang around the category like a millstone. Holly Motion speaks to some of those fighting to be heard among all the mistruths

Exploring some of the greatest misconceptions that hang around rum like a millstone, including miscategorisation and questions concerning quality.

How sugarcane spirit mistruths are coming unstuck

Rum: the sticky issues

Daniel Humm is the iconic chef behind Claridge's new fine-dining establishment, Davies and Brook. His incredible resume includes setting up Manhattan’s Eleven Madison Park, which surely has one of the greatest wine lists in the world. We were thrilled to ask him and Wine Director Cedric Nicaise the following questions: Davies and Brook is your first venture in London. What was the attraction to set up a restaurant here? Daniel Humm: "I’ve always considered London to be a sister city to New York in terms of
its energy and food culture, so I’ve always been drawn to it. I also used to work at Claridge’s over 25 years ago as a commis, way at the beginning of my career. It’s a real full-circle moment to come back to one of the places where it all started for me, especially when I consider how lucky I am to open a restaurant in one of the most highly-regarded grande dame hotels in Europe." 
How does it differ from Eleven Madison Park?  Daniel Humm: "Though there is a lot of influence from Eleven Madison Park to be found
at Davies and Brook, it is definitely its own project with its own personality. We are really influenced by the culture of London and how it is truly a global city, and I am also inspired by my own travels over the past few years.  "We wanted to look at what fine dining is and then try to imagine what it could be – our menu is more flexible and accessible here, with a la carte and tasting menu options. We serve lunch every day and have an all-day bar menu where you can order small dishes throughout the day and into the evening. Being at Claridge’s really inspired us as well – we wanted to create a restaurant that respected and extended the history of one of the world’s most storied hotels." What are the key signature dishes you have brought over to Davies and Brook and what new creations are you most excited about? Daniel Humm: "We of course brought our classic lavender and honey duck dish from Eleven
Madison Park to London, and it has been received really well by guests. Our team in London, led by Chef Dmitri Magi, has done an incredible job making sure that the quality is consistent on both sides of the ocean. I’m really excited to have the opportunity to work within the culinary traditions and with local produce here in the UK." 
You grew up in Switzerland. What were your favourite dishes growing up? Daniel Humm: "I grew up in a place where what we ate was determined by what my mother
found at the market that day. Of course, one dish that has always inspired me
wasn’t really a dish at all – the milk and honey that my mother used to make me before I went to bed every night has inspired so many desserts at all my restaurants and remains one of my favourite flavors." Who has been your biggest influence in your cooking and why? Daniel Humm: "I am lucky to have had many mentors in my career and people who looked
out for me and inspired me. Gerard Rabaey taught me discipline early on in my career and that has had an impact on me my whole life. Many artist friends like Roni Horn, Daniel Turner and Rashid Johnson have inspired me and helped me find my voice and understand my own philosophy about cooking." The wine list at Eleven Madison Square is mind-blowingly epic! How long did it take to collate such a collection? Cedric Nicaise: "Thank you, that means a lot. The cellar at Eleven Madison has been a labour of love since 2006/2007. Before then the restaurant had invested some resources, but nothing like it would moving forward. The one thing that should be noted is that the cellar at EMP has only had three caretakers in that time and at least 2 have had tremendous impact.   First was John Ragan who became the wine director around the same time that Daniel
Humm became the chef. John is the one who started the growth of the list. When he took over the list was a few 100 wines. When he left towards the end of 2011 the wine list had grown to 2500+ wines. He was replaced with Dustin Wilson. Dustin had much less overall growth to do, by the time he was done after 3.5 years the list was at most 4000 wines.  "But Dustin added a cool factor to the list, before him the wines were very classic, Dustin placed an importance on some of the things happening around the wine world, things with a natural bent, “new Spain”. Things like that. He also developed the Northern Rhone section to being a world-class section. I took over for Dustin in May 2015.  My job has been the easiest.   "The list has grown to 5000 wines and I have tried to keep up with the ideals of my predecessors. While also adding my fingerprint.  I have developed white Burgundy the most, but also represented back vintage California Cabernet to a greater degree.  "Red Burgundy has also been fleshed out quite a bit. Overall I have not actively tried to grow the list, even though it has grown, but I have been buying with an eye to the future. Trying to keep wines in the cellar for longer. Hoping to have more wines that are 3-5 years old, instead of just old wine and young wine. I have also, like my predecessors tried to keep a great deal of value on the list.  Right now we have roughly 350 wines under $100."
 Was it always the plan to have such a comprehensive fine wine list? 
Cedric Nicaise: "I don’t think that it was a spoken intention. I know that when Chef Humm took over the kitchen, his goal was to have a world-class restaurant, and part of that was to have a world-class wine list. When the restaurant started speaking openly about being the best in the world, on the wine team we spoke about having the best wine list in the world.  I think we are far from that, but you have to have goals." How important is matching the restaurant dishes with the right wine, or do you see them as separate entities?  
Cedric Nicaise: "I believe that those two ideas are not mutually exclusive. I think that it is very important to have wines that go with the food. And I think we do. But the wine list is not for me, or for Chef Humm, the wine list is for our guests. And if our guests want to drink young Cabernet with their oysters, or white burgundy with their steak, who am I to tell them that they are wrong, even if I thought they were.  "Wine should be egalitarian, and not pretentious. Drink what you like. Ideally, if the wine is good, and the food is good, isn’t that a good pairing? However, if a guest wants us to choose wines to go with their food, its so important to have wines that can do that." What was the lightbulb moment for you with wine – what wine blew your mind? Daniel Humm: "For me, it wasn’t that I had a lightbulb moment – from the early days, wine was always a big part of my life. Wine was always on the table at every meal, and I love that part of the European culture. Because of that, I always find myself drawn to wines that have a sense of place and tradition." 
How important is wine in your life? Would you call yourself a collector? Daniel Humm: "No I am not a collector, but wine is something that I am always thinking about when we are developing a dish or a menu. It’s a central thought to me, what wine does to food and vice versa. That dialogue is so essential to the way that I cook and the way that I eat. Wine is so important because it carries a real sense of place and culture – you can taste the soil, the appellation, everything.  "When you are drinking wine you are informed about a place and a time, like reading a book or eating a meal. There is pleasure there, but also information. I believe that wine is one of the best ways to get to know a place." 
What would be your desert island wine?  Daniel Humm: "Probably a Dauvissat Chablis." Explore more Editorial 

We chat to the man behind one of the world's greatest wine lists (Manhattan’s Eleven Maddison Park) about his new venture at Claridge's, Davies and Brook

Exploring Eleven Madison Park's wine list

In conversation with Eleven Madison Park's Daniel Humm and Cedric Nicaise

Wilson Winery

United States

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Due to the quantity requested, you won’t be able to select a shipping date at checkout. Please submit your request, and we will liaise with our warehouse and confirm the delivery date with you directly.

For up to 499 bottles in storage, the rate is 39¢/bottle per month or a $50 minimum monthly charge (this covers up to 142 bottles). For over 500 bottles, the storage rate is 35¢/bottle per month.

Storage is charged at HKD 40 per 12-bottle case per month. A minimum monthly storage fee of HKD 80 applies, covering up to 24 bottles.

Standard storage rate

By selecting third-party shipping, you will take full responsibility for all aspects of legal compliance and authorize Vinfolio to transfer the items to the party specified in your instructions. Items shipped via third parties will remain in their original packaging.

Collection times are between 8:30am - 12pm & 1:30pm - 4:30pm, Monday to Friday. Wines at Will Call, that are not picked up within 10 business days, will be transferred to storage and subject to a $1.50 per bottle stocking fee.

Items to be sourced and shipped to our state-of-the-art fine wine storage facility for the best possible safe-keeping where you can arrange collection from our warehouse address in Napa.

Will Call (Napa)

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We're in the final stages of upgrading to our brand-new trading platform. As part of this transition, we're currently migrating all customer-owned inventory to ensure a smooth and seamless experience.

Our new and improved platform will be ready for you on Friday, April 4.

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About description for demonstration purposes

shows all the items you currently store with us. These items can be sold, delivered or transferred.

At {shortName}

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represents all the wines that are in your possession and have been consumed.

This is the price you paid for this item.

Cost price

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The lowest price you're willing to sell at. If the net price goes below this value your listing will be removed.

shows all the items that you have pre-ordered, including en primeur wines, and all the items on your watchlist.

Futures

You can set a floor price on items you're selling based on a % of current unit net value.

You can set a market price on items you're selling based on a % of current unit net value.

shows all the actions that you have taken on items in your Portfolio.

groups every action by type - Purchase, Sale, Delivery, and Inbound Transfer - so it's clear at a glance what happened to each item.

History

shows all the items that are currently in transit to or from {shortName}.

In transit

Local delivery is free for orders over HK$1,800 (to a single location). For orders below this value, delivery is HK$150 for up to four cases and HK$50 per case thereafter.

Shipping starts from €15 within Italy and €45 to Switzerland and the rest of Europe for up to 48 bottles (75cl). Costs vary by destination. Larger shipments can be quoted on request.

The date shown below is when your order will ship from our local warehouse. Your final delivery date, along with full tracking details, will be provided once our team has processed your request.

You can arrange collection from our Retail store on 22nd Floor, 8 Wyndham Street, Central Hong Kong.
Collection times are between 9:30am-13:00 and 14:00-18:00pm, Monday to Friday. We are closed on public holidays.

You can arranged collection from our warehouse STI INTERNAZIONALE SPA, on Viale del Lavoro, 57, 37051 Bovolone, Verona.
Pick-up hours are between 8:30 AM to 12:30 PM and 1:30 PM to 5:30 PM, Monday to Friday. We are closed on public holidays.

This is the current estimated market value for this item.

Manually set prices will be overwritten. Already listed wines are not affected.

Updates all unlisted wines to current market price.

Set all at market

represents all the wines you currently have in your Portfolio that aren't stored with us. Press the

My cellar

Name

Net price

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New portfolio

You do not have any invoices at this time.

shows all the items from your Portfolio that are currently on the market.

On sale

shows all the items you currently have in your Portfolio. You can perform individual actions on them from this page.

Overview

shows any items that are currently awaiting user action.

Pending

This is the dynamic market price of the item with trading margin removed.

This is the amount of profit you will receive if your listing sells.

Pre-authorised payments enable automatic transactions on your behalf, ensuring seamless and hassle-free payments. This allows recurring charges, subscriptions, or scheduled payments to be processed without manual approval each time.

The number of cases you wish to place on sale

Your catalogue item will be archived. Are you sure you want to continue?

Your catalogue items will be archived. Are you sure you want to continue?

Before you request delivery, you can adjust the quantity for each item in your selection below.

*Market price is dynamic and may change. At time of sale a 10% trading fee will be deducted from the final sale price.

Total market price*

The fixed custom price you wish to sell each item for.

Split into {caseSize} individual {bottleSize}cl bottles.

Title

shows all the items you currently store with us. These items can be sold.

Available for sale — items stored with {name} eligible to be listed on the marketplace.

Profile

This item is at FINE+RARE, available for storage, transfer or delivery.
 Most UK deliveries can be made within 3-5 working days, with next day delivery for London;
 an exact date will be available when arranging delivery.
 International deliveries have longer lead-times, please contact us for details.

This item is at FINE+RARE HOME Hong Kong, available for delivery or local pickup. Most Hong Kong deliveries can be made within 3 working days, an exact date will be available when arranging delivery. International deliveries have longer lead-times, please contact us for details.

Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Your wine will then be stored by FINE+RARE in a bonded warehouse until you decide to take delivery.

We will source this item at the guaranteed price from our network of suppliers and arrange expedited shipment to FINE+RARE.
 The lead-time depends on many variables, but 2-4 weeks is typical for expedited sourcing.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

We will source this item at the guaranteed price from our network of suppliers and arrange shipment to FINE+RARE.
 The lead-time depends on many variables, but 6-12 weeks is an average estimate.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

Wilson Winery

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