Rum is made from Sugar – And so are Bourbon, Cognac, Vodka and Tequila

A recent article in Harper’s, The Rise of Rum Part 2: Reaching new sugar highs, has been making the rounds in the rum community, and not in a favorable way. While purporting to educate, promote and document rum’s recent rise in popularity, it actually does quite the opposite, with inane, and misleading passages like this:

Rum is sugar-based so it is more of an upper rather than downer. It’s suited to late night bars and rum-based cocktails like mojitos and daiquiris….

Rum has a broad appeal because its ingredients are sugar cane and molasses,” he explained. “I’ve noticed that the younger generation like a lot of sweetness in their drinks”

It’s not stuffy like cognac, overly traditional like whisky, depressing like gin, or superficial like vodka. It’s made of sunshine.

No, to be quite honest, rum is made from fermented sugar, and so is every other distilled spirit. Surprised? Read on.

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Cognac Ferrand’s Paradise at Tales of the Cocktail 2016

You know you’ve got a good seminar on your hands when David Wondrich drops by and decides he wants to sit in on the panel–and first thing on a New Orleans Saturday morning at that. Such was the (wonderous) state of affairs at Cognac Ferrand’s Tales session, An Exclusive Tasting of Rare Pierre Ferrand Cognacs. Of all the offerings at Tales this year, Ferrand’s was the only one I purchased a ticket for in advance, rather than depending on my trusty media credentials and the standby line. Surprised? Read on.

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Lagavulin Brings its Ultra-Rare Whisky And Stories to Tales of the Cocktail

The early bird catches the worm. It’s day five of Tales of the Cocktail 2016, and the penultimate sessions have just wrapped up. An 8 AM alarm clock rings—what? In New Orleans?–to taste precious Cognacs from 1975, 1969, and oh… 1914, aged for 72 years. But that’s a story for another post. A brief spell back in the hotel room would be luxurious. Idly flipping through the options for the final sessions of the event, I suddenly froze: The Ultimate Lagavulin Seminar! Having visited Lagavulin on Islay just six months earlier on my fiftieth birthday, I feel a connection to the distillery, and suddenly I wanted nothing more than to go to this session. My Tales media credentials had been great the past five days, getting me into sessions by way of the standby line, after all the paying ticketholders got their rightful first shots at the good seats.

Reading the Lagavulin session description again, I realized to my concurrent joy and dismay that it’s an Exclusive Tasting session. These are the crème de la crème of Tales events. Costing in the $130 range, they’re limited to just twenty people and sell out fast, sometimes even during the Tales365 presales, before they open to the public. The spirits at these sessions are exceptional and very hard to come by. Given Lagavulin’s popularity with the whisky crowd, it was a foregone conclusion that all the tickets had been sold. And who drops $130 on a ticket and doesn’t go?

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Tales of the Cocktail 2016: The Agony & the Ecstasy, in Pictures

“Are you going to Tales this year?” If you’re connected with the spirits and cocktail industry, it’s a question you’ll hear more than once in the months preceding Tales of the Cocktail, held mid-July every year in New Orleans. For veterans of Tales, there’s an unspoken understanding that this isn’t just a few days having fun in New Orleans, popping into a few bars with friends and enjoying the occasional free cocktail, courtesy of the hundreds of brand sponsors.  No, going to Tales is a commitment. You will push your body to its limit. You will race from event to event in the sweltering New Orleans heat, knowing that for every tasting room, pool party, or French Quarter bar reception you arrive at, there will three other concurrent events that you’ll miss. The FOMO (Fear or Missing Out) can loom large at Tales.

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