If you’ve been around these parts or the Cocktail Wonk Instagram feed for any length of time, you know Tiki drinks play a big role in the Wonky lifestyle. I revere the classics like the 1944 Mai Tai and the Jet Pilot, while celebrating modern recipes from my Tiki Monster friends like Jason Alexander, Martin Cate, Justin Wojslaw, and Zac Overman. Every so often I dip my toes into crafting my own concoctions using elements of the Tiki pattern and Minimalist Tiki principles. So hereby I present an original Tiki recipe that we’ve been enjoying the hell out of lately: The Tonga Thunder.
In his 1895 book, The Time Machine, H.G. Wells posits a tabletop device that takes people backward and forward in time. Even if you can’t literally travel through time (yet), the ability to compress it has nearly limitless appeal. With his disruptive, rapid aging technology for spirits, Bryan Davis is doing just that: A way of forcing the chemical reactions that occur during barrel aging to happen orders of magnitude faster than Mother Nature would allow in her own sweet time.
It’s no surprise that Davis has latched on to a time machine metaphor for his rapid-aging spirit reactor (“a time machine for booze”), even using it as the title of his TEDx presentation about it. Now, I realize this may be old news to many of you, as the story of Lost Spirits and Bryan has spread far and wide. Stories in Wired, the Huffington Post, and numerous other spirits publications (including yours truly) have told the story many times over.
Banana. Chocolate. Rich aged rum. Gentian root. Peppery spice. Intrigued? These are just some of the flavors dancing together in Seattle bartender Cameron George’s Havana Hustle, a semifinal-winning entry in the Bacardi Legacy Global Cocktail competition. In a few weeks, he’ll be taking his entry to the U.S. Finals in Miami, and if he dominates there, on to Berlin for the Global finals in the spring.
For spirits wonks, one of the great joys of travel is seeking out new and exotic bottled treasures and returning home with them in tow. It’s the thrill of the hunt – what will you find? Maybe it’s a bottle you never knew existed, or perhaps it’s one you’ve been stalking for years. Here in the U.S., the three-tier system makes it royal pain sometimes to find what you’d like at your local stores. So hunting for liquor while you travel, both domestically and internationally, can be highly rewarding.
When it comes to bringing liquor back into the U.S. from international travel, the biggest source of fear and confusion is “duty,” aka the duty free exemption. Generally speaking, U.S. residents can return to the U.S. with one liter of spirits, duty free. The U.S. Customs and Border Patrol (CBP) site says this:
So many cocktails! So little time! Such is the nature of Speed Rack–a bartender-organized charity competition, now in its sixth year. It pits an all-female set of contestants in head-to-head competitions to make four drinks at once, called for at random by a panel of judges. Thanks to sponsorship by some of biggest names in the spirits world, one hundred percent of the event’s proceeds go to breast cancer research.
Battling side-by-side in a bracket format, pairs of contestants race to make all four drinks in the shortest time possible while keeping their creations up to the highest craft cocktail standards. Each contestant is timed as they make their drinks, and afterwards the four judges evaluate the cocktail they called for, as made by the two contestants. The judges may add additional seconds to the contestant’s timings based on how well the cocktail meets their standards. A perfectly executed drink yields no time added, while a disastrous showing can add up to thirty seconds. Continue reading “Northwest Speed Rack 2017 in Pictures”
If you’ve paid any attention to the high-end rum world as of late, you’ve no doubt noticed a large upswing in the number of special, limited-edition releases by the major players. Guyana’s El Dorado has a healthy handful of special “finishes” (red wine, white port, Madeira, Sauternes) for their twelve- and fifteen-year mainstays. Mount Gay has its Origins series (pot vs. column, virgin cask vs. charred cask), and a pricey, limited edition XO cask strength. Ron Zacapa’s Reserva Limitada 2014 claims to have spent two additional (?) years aging “…in a herb garden created high above the clouds…”
On one hand, special releases are a good thing for the rum category, providing enthusiasts like yours truly with more collectibles for their shelves. Equally important, they provide strong evidence outside of the rum world that there’s more to the category than millions of liters of Bacardi silver and Captain Morgan. On the other, some of these releases feel like gratuitous money grabs. Sure, they may be limited release, but do they really warrant the 2x or 3x premium for similar products from the same producer? Into this maelstrom of special, limited release products steps The Real McCoy, a relative newcomer to the rum world, that recently released a limited-edition twelve year rum. Let’s put it up on the rack and take a look.