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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Inside Jamaica’s Clarendon Distillery: Home to Monymusk Rum and a Certain Captain

In early 2016, I toured a number of Jamaican rum distilleries as part of a tour organized by WIRSPA and their Authentic Caribbean Rum (ACR) program. What follows is my take on one of the distilleries we visited–in this case, Clarendon, part of National Rums of Jamaica.

Rum isn’t always pretty. Awash with images of tropical islands, sugar cane glistening in the morning sun, majestic pot stills, and silent warehouses full of angels taking their share, most people rarely encounter the mass scale and industrial process side of things: Stainless steel fermentation tanks holding 50,000 gallons of molasses. House-sized heat exchanger units. Towering multi-story column stills that look they wandered off from an oil refinery.

Much as we might imagine that all rums are made in picturesque distilleries like St. Nicholas Abbey in Barbados, with barrels resting a few yards away, the reality is that the vast majority of rums–even highly regarded ones–are produced in almost unimaginable bulk and shipped around in tanker trucks. Nary an aging warehouse in sight.  This is the side of the rum world we got to see at Clarendon Distillers Limited (CDL) in Jamaica.

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