Interview by Jenna Hemsworth and Jacob Cohen

Reàl Infused Syrups have been a bartender’s best friend for nearly 20 years. Using Reàl fruit sourced from around the world, Reàl ensures that every squeeze contains the highest quality product. After the success of their initial flavour in 2006, Coco Reàl, it was clear that there was a need for something more. Mixologists and chefs from around the world desired high-end, shelf-stable, fruit centric syrups. And thus, in 2014, Reàl’s full line of Premium Infused Syrups were born.

Following the Reàl ‘Discover a World of Flavour’ event at Sydney Bar Week, Jenna Hemsworth and Jacob Cohen sat down with Ian Burell, World Rum Ambassador, to chat
all things flavour, Reàl, and the future of the rum category.

JH: Explain your relationship with Reàl.
IB: I’m an unofficial ambassador for the brand. I’m very fortunate that I can pick and choose which brands I work with, so I only work with brands that I believe get the message across. For me, it’s all about taste and flavour which Reàl delivers. I always reach for Reàl when I make my Piña Coladas, and I’ll use their products instead of others because it’s consistent, easy to use but also flavoursome – it’s a win-win-win. Also, the fact that they love what they do as much as I do.

“I always Reach for Reàl when I make my Piña Coladas, and I’ll use their products instead of others because it’s consistent, easy to use but also flavoursome – it’s a win-win-win.”

JC: So, it’s a personal partnership between your love of rum and their love of flavour?
IB: Exactly. The love for tropical cocktails and the fresh flavour Reàl provides makes it the perfect solution for any bar.
When I started as a young bartender, everyone emphasized using fresh fruit. But when you become a manager or bar owner, you realize the importance of consistency and reducing waste. Reàl achieves all of this: fresh fruit, sustainability, consistency, solutions that help the bottom line.
Back when I discovered Reàl, I loved the fact that I could make a cocktail using Mango Reàl and I knew it was made from the Alphonso mango from India, because I couldn’t get that in the UK, but I still wanted to be able to deliver quality mango flavour. Another plus is the natural colouring. Other companies will chemically make that colour, but Reàl is all natural.

JH: What innovations excite you in the rum industry? What’s next for the category?
IB: The rum industry is always evolving. Some criticize it, especially in the Caribbean, but rum is in our DNA. We grow the cane, crush it, ferment the juice, distil it, and use the leftover bagasse for fuel, fertilizer, or cattle feed.
Rum companies in developing countries are starting to incorporate more western technology. In Barbados, for example, they use solar panels and reuse CO2 during fermentation to create dry ice. One of my favourite sayings is that “innovation is just tradition that hasn’t happened yet.” In 10-20 years, what we see now as innovation will become tradition in the rum industry.

JC: You’ve been advocating for the rum category for a long time. What’s one positive change you’ve noticed?
IB: An increased respect for rum’s history. There’s no denying rum was built on the backs of enslaved Africans, especially in the Caribbean. Embracing that history empowers today’s rum companies and drinkers. That’s how we get whiskey and other spirit drinkers to respect rum as a craft.
There’s been a perception of rum of being cheap and blended, but now it’s becoming a respected craft through tradition and innovation. More quality craft rum distilleries are emerging, like Husk and Brix in Australia. Seeing these distillers thrive has helped reshape the rum category’s image.

JH: You’re rarely in Australia, but let’s say it’s the height of summer, and you’re at a backyard barbecue. What would be your Reàl rum cocktail of choice?
IB: That’s tough, given all the great flavours Reàl offers. I’d choose something refreshing but not too sweet, with an exotic flavour that complements the weather and the food. I recently worked with chefs in South Africa on food pairings with Reàl cocktails, and one restaurant did barbecue ribs with a Guava Reàl glaze, served with a daiquiri—it was incredible!

JH: So, do you think Reàl bridges the gap between food and drink with their flavour range?
IB: Definitely. I’ve stolen plenty of recipes from chefs! I’m not a big dessert fan, but I enjoy dessert cocktails, and Reàl is perfect for that because its fruit flavours are commonly used in desserts.
A few years ago, the only drink options at restaurants were wine or beer, but now venues are offering more cocktails, even non-alcoholic pairings. Reàl works well in those non-alcoholic options, making them flavourful and interesting without needing alcohol.
Reàl is also ideal for large-scale events. When I’m doing an event, I’m not making 5-10 drinks but more like 5,000. Reàl ensures each drink tastes the same, which is challenging with fresh ingredients. Consistency is key, and Reàl delivers that every time.
With an array of flavours that are reliable and deliver quality drinks, Reàl is a win for any bartender or event. It’s scalable, sustainable, and provides the best of both worlds—freshness and consistency.

Ian Burrell’s new book, A Flavour-Focused Approach to the World of Rum, is available for purchase in Australia from online retailers.

For more info on Reàl Infused Syrups, reach out to your local Southtrade representative

This interview features on the cover of the final edition of 2024, hitting bars right now.