In the spirits world, Geographical Indications, or GI for those who are conserving syllables, have recently been in the forefront of many nerdy conversations. This is especially true in the rum community. I’ve written extensively about certain rum-related GIs and have noticed that there’s a lot of confusion about what a GI is—and what it is not—as well as what it accomplishes.Continue reading “Geographic Indication Fast Facts”
The “Wonk” in Cocktail Wonk refers to digging deep to understand as much as possible about spirits and cocktails. Many of the stories here involve the chemistry of aging, as well as the different elements in a spirit – water, ethanol, and other compounds such as esters, aldehydes and higher (heavier) alcohols. It’s these compounds that give spirits their aroma flavor. Each spirit has its own ratios of these compounds, thus making that spirit taste different than any other spirit. The set of aromatic compounds in a spirit are impacted by many processes, including fermentation, distillation, and barrel aging.Continue reading “Privateer Rum’s Maggie Campbell on Barrel Aging Science – Tropical or Otherwise”
Since Prohibition, U.S. Consumers have long gotten the short end of the stick when it comes to getting many of the great spirits made in other countries.
One reason: The antiquated legal restrictions on the allowed size of distilled spirits bottlings. Legally, only the following bottle sizes can be sold in the US:
- 50 ml
- 100 ml
- 200 ml
- 375 ml
- 750 ml
- 1000 ml (1 liter)
- 1750 ml (1.75 liters)
Want to sell a 250 ml bottle of amazing rum? Too bad. US regulations won’t let you.Continue reading “Will We Finally Get the Good Stuff in the US? TTB Considers Fixing Bottle Size Problem”
In the course of researching various rum-related topics, there’s some recent history that I keep bumping up against. Between 1997 and 2009, one company purchased several extremely important rum companies such as Angostura and Appleton. It also acquired a few other well known spirits brands. It then went bankrupt during the world financial crisis that started in 2007. The echoes of this bankruptcy have been heard as recently as 2017.Continue reading “How the Financial Crisis of 2007 Reshaped the Rum World”
Researching distilled spirits history is a bit like panning for gold—lots of work for the occasional grain of gold remaining in your pan. But there are also jaw-dropping moments when a sizeable nugget suddenly appears. These “A-ha!” moments motivate you to keep dipping your pan in the riverbed and swirling away.
Over the past eight months I’ve become fascinated by the history of the rum arriving in the U.K. during the 1700s to 1900s. This was the era of London Dock rums and British navy rum. What I’ve uncovered is quite surprising and little known by the vast majority of today’s rum enthusiasts. In an upcoming book that Plantation Rum commissioned me to research and write, I tell many of these stories; it’s in the final production stages and should be available later this year. Still, with my enthusiasm for the topic quite high, I keep finding interesting tidbits that make for a more detailed picture.Continue reading “The Curious Tale of a Pineapple Press and the West India Docks”
Day in and day out, one of the most popular post here at Cocktail Wonk is Minimalist Tiki: What you truly need to make the classics at home.
At long last, I’ve finally heeded Mrs. Wonk’s wisdom that this article was a book needed to be written. Without further ado, we’re pleased to announce THE BOOK!
Minimalist Tiki is a hefty, no-compromises book—hardcover and in full, glorious color, with more than 300 pages of geeking out, photos and recipes. It weighs over 3 pounds! We hope it will sit proudly alongside the books that inspired it.Continue reading “Minimalist Tiki – The Book! For Sale Now!”