GERMAN RUM AWARDS 2022
BEST OF THE SHOW
Rum Malecon Rare Proof 20 years
German Rum Awards – the most important national and international award for Rum & Rhum! An international jury, consisting of rum experts, tastes in a multi-day blind-tasting rums of the same categories against each other and evaluates them according to a recognized points system. In each category gold, silver and bronze are awarded.
Plantation Rum Isle of Fiji 40%
Bougainville VSOP 40%
Hampden Estate Aged 8 years 46%
Louis Santo 12 years old 40%
The Real McCoy 12 years old 40%
Santo Cristo 12 years old 40%
Rum Malecon Rare Proof 20 years old 48,4%
Louis Santo 18 Jahre 40%
Excellent & Rare Singold Gold Edition 50,3%
Dillon Rhum Blanc Agricole 55% vol.
Baie des Tresors Plein Soleil 50%
Rhum Depaz Cuvee de la Montagne 45%
Rhum Depaz Plantation 45%
Rhum J.M Epicés Créoles 46%
Baie des Tresors Fleur du Vent 49,8%
Dillon VSOP 43%
Rhum Depaz VSOP 45%
Rhum J.M VSOP 43%
Rhum Depaz XO 45%
H.S.E. XO 43%
Opportune 1791 Rhum Agricole XO 40%
Delicana Silver 44%
Opportune 1791 Bresil Blanche 45%
Novo Fogo Silver 40%
Delicana Balsamo 42,5%
Novo Fogo Barrel Aged Cachaca 40%
Delicana Putumuju 45%
Worthy Park Select 40%
Black Tot Rum 46,2%
Bumbu XO 40%
Navy Island Navy Strength 57%
Ron Esclavo Gran Reserva Overproof 57,5%
Pusser’s British Navy Rum Black Label Gunpowder Proof 54,5%
Companero Ron Elixir Orange 40%
Delicana Zimt 28%
Ron Ron – Elixir de Caribbean 34%
Matusalem Gran Reserva 15 years 40%
Centenario Gran Reserva 25 years 40%
Tres Hombres Ed. 58 Dom. Rep.
Koloa Kaua’i Coffee Hawaiian Rum 34%
Remedy Pineapple 40%
Koloa Kaua’i Coconut Hawaiian Rum 40%
Veritas White Blended Rum 47%
The Real McCoy 3 years old 40%
Bougainville White Rum 40%
Rumult Signature Cask Selection 43%
Rumult Blanco 43%
Robinson Kuhlmann Rum 40%
Renegade Rum Dunfermline 50%
Renegade Rum Pearls 50%
Oaks & Ames White 43%
Tres Hombres Ed. 52 La Palma Suave
Louis Santo Rum 7 Jahre 40%
Tres Hombres Ed. 51 La Palma Fuerte
La Fabrique Ginger Menthe 31%
Ti Arrangés de Ced´ Fraise Carambole Yuzu 35%
Ti Arrangés de Ced´ Banane Cacao 32%
T. Sonthi Panama 12 YO 44,3%
Ron Cristobal Nina 40%
T. Sonthi Barbados 10 YO 40%
What does “professional jury“ mean? All participating jurors have many years of experience in spirit tastings and are experts in all things rum. They participate in international competitions and hail from various different countries. To have a good mix in the panel, there’s always at least one jury member with excellent sensory but not necessarily subject-specific training. We also invite bartenders to the jury as they bring additional aspects to the overall assessment.
“However, what makes the jurors truly special is the fact that they work for free. We only cover their food & lodging” – The Untouchable Jury!
burns passionately for good distillates, works in the distillate manufactory fine distillery Simon’s, is trained Edelbrandsommelieré and experienced taster at various awards, including for Bayernbrand and the Bavarian Institute of viticulture and horticulture. Has a penchant for rum and barrel-stored fires.
Since 2015 Helmut Barro writes on his blog “schlimmerdurst.net” about spirits of all kinds and cocktails. For several years, he has been a juror in various spirits competitions and a writer for trade magazines on the side. It all started with rum for him, and the love for this very special brand in all its forms accompanies him to this day.
From New Zealand, Richard is currently on a 12 month world tour of rum distilleries and related activity. In June 2022 he was a panel judge for Spirits Selection (by Concours Mondial de Bruxelles), held in Guadeloupe.
He is the founder of New Zealand Rum Society and consults on private collections and trading, and with Independent Bottlers.
Johnny has been a rum enthusiast for many years and has visited several distilleries as a photographer for
the Danish Whisky & Rom magazine. Previously been judging rum competitions in Miami, Berlin and Copenhagen.
Primarily known in the rum community for publishing the “Hydrometer method” on the Internet.
A method that allows people, in a cheap easy way, to measure how much assumed sugar that has been added to some rums.
Occasionally you will find Johnny assisting one of the largest Danish rum importer at rum festivals.
started his professional Spirit carreer behind a Cocktailbar 1985, during his studies of sociology. Some years later he began giving lectures on different spirits, mainly Whisky. Where he got the highest accolades as he became a Keeper of the Quaich in 1996, and a Master in 2007.
Rum judge, consultant, promoter and retailer…
Jerry is co-founder of The Rum Embassy, a society in charge of the promotion of the Agricole Rhum of Guadeloupe and Martinique around the world
is a rum enthusiast living in Copenhagen, Denmark — known as “Rum Thomsen” by his friends.
Ingvar has been writing about rum for the Danish “Whisky & Rum Magazine” since it started I 2011. It a 100-page magazine which is published five times a year.
is Bar Manager and Head Bartender at Green Door Bar Berlin.
As a consultant, she is also involved in product development, content creation and signature drinks for the beverage industry.
With her extraordinary sense of flavor and aromatics, she is the ideal fit to lead the Mixology Taste Forum and serves as a writer for Mixology Magazine.
John Barrett, MD of Bristol Spirits Ltd who for the last 20+ years has been promoting a selection of the finest rums under the Bristol Classic Rum label. Well known as a supplier of fine rums from around the world John is recognised as an experienced taster and promoter of rums in their most natural state especially those matured and bottled in the UK. He has selected a bottling of the cult Caroni rum, now a closed distillery to show as well as a bottling from Haiti, two totally different styles of rum each with their own special story to tell.
has many years of experience in high-end restaurants, specialist retailers, in seminars, as a member of culinary associations, trade visitor at conventions, juror of any number of competitions and last, but certainly not least, as Master of Tasting.