Jamaican Rum on Acid: How Vinegar Brings the Funk

The learning never stops. For several years I’ve endeavored to understand the flavor science and history behind Jamaican rum’s unique hogo. As part of that I’ve visited every Jamaican rum distillery, save one, and documented what I learned. One such article I wrote was perhaps the first to clearly define what dunder is, and differentiate... Continue Reading →

Ooh LAA LAA – What’s It Mean?

A member of my High Ester Rum Geeks Facebook group recently asked what LAA means in the context of distilled spirits. For instance, if purchasing rum in bulk, you might be quoted a price per LAA rather than in gallons or liters, as you might expect. So, what’s the story? What is LAA? The concise... Continue Reading →

Bourbon vs Rum: Technical Head to Head

To my great delight, interest in rum from bourbon enthusiasts has gathered steam recently. As a writer I’m keenly aware that many topics in the bourbon world are well-tread ground, while rum has far more undeveloped land, so to speak. Many of the recent stories here on Cocktail Wonk have focused on rum, but it... Continue Reading →

Is Rum Made From Sugar or Not?

A recently published “Rum 101” article caught my attention because it asserted rum can be made from sugar beets, as well as from sugar cane. This is simply not the case. While you can certainly make a distilled spirit using sugar beets, the end product is not a rum--just as a distilled spirit made from... Continue Reading →

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