In any city worth its cocktails, there’s at least one or more person who cuts a wide swath of influence across the local bar scene and rises to national prominence – a person whose name becomes linked with the city and its drinking culture. Seattle has many, including Andrew Friedman, Jamie Boudreau, and Anu Apte. In Portland, Jeffrey Morgenthaler fills that role, while Huston has Bobby Heugel. In Indianapolis, Crossroads of America, Ed Rudisell is on track to join that club.
At the recent California Rum Festival, I presented a session about my experiences in building a large social media following for the Cocktail Wonk brand, plus observations on what works and doesn’t work for other social media feeds.
With two more months in the rearview mirror, it’s time for another methodic scan of the TTB site for new rum releases–or more accurately, TTB approvals for new releases. The list at the end of this post contains my curated picks for new rums with a good chance of appearing on U.S. shelves and in your local watering holes later in 2016. I’ve previously written about searching the TTB site for recent label approvals; if you’re not familiar with the TTB and/or the approval process, that post is a good place to start before diving in here.
To the uninitiated, a spirits festival, especially one focused on rum, might seem like an exercise in debauchery with faux pirates swinging from the chandeliers. As appealing as that may sound to some, a well-run rum event like California Rum Festival dispenses with the antics and serve two important purposes. First are the stated goals of educating consumers, those within the bar industry as well as enthusiasts. Educational seminars provide in-depth information on rum-related topics, and brands pour their products for attendees to taste a wide variety of rums. The second, unstated purpose of rum festivals is a rum family reunion. Thanks to the Internet and social communities on Facebook, producers, influencers, and enthusiasts from all over the globe have the chance to talk rum nearly 24/7. But rum festivals are where large groups of the family get together for a few days to really wonk out.
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.
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.