Longtime readers of this site know well that mad scientist Bryan Davis and his Lost Spirits distillery supply a steady stream of newsworthy stories to this little corner of the blogosphere. From a radical hyper-speed aging reactor (dubbed “THEA”), to an ambitious plan to license reactors to other distilleries, abandoning that, and moving operations to Los Angeles to create an ever-evolving “distillery as theme park,” Bryan has kept everyone guessing as to what’s coming next. It’s never predictable, frequently controversial, and always entertaining.
In this enlightened era of bespoke, high-end distilled spirits, we celebrate the soloist – the carefully nurtured, single estate gems rising to the top of category: Pappy Van Winkle 23 year bourbon, Fuenteseca Reserva 21 year tequila, Appleton 50 year rum, Macallan M Single Malt, and so on. Each represents a high point, a moment in time and the essence of a particular place. A pinnacle of individuality and greatness.
It’s no surprise to long time Cocktail Wonk readers that Tiki is a central pillar of what I do here. While most nights find me laboring over an elaborate concoction at my home bar, I never miss the chance to sit at the bar of a full-blown Tiki master. Last night, after many tortuous months of waiting, I slipped into a seat at the soft opening of Devil’s Reef, in Tacoma, Washington.
Posting this because the same four questions keep coming up on Facebook and elsewhere:
- What distilleries should I go to? (There are only 6 on the island)
- What bottles should I bring back?
- Where should I buy rum?
- Where should I drink?
Before getting to the answers to the above, if learning about Jamaican rums is your thing, start here with the Jamaican Rum Distillery Cheat Sheet.
Rick Steves, I am not. This is wallet-reference card level stuff, below.