It’s an annual Cocktail Wonk tradition to holistically examine the last twelve month’s writings and pick the ten stories most deserving of highlighting and after-the-fact commentary.Continue reading “The Cocktail Wonk Top Ten Stories of 2018”
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 malted barley can’t be a rum, no matter how hard someone might wish it to be.
While sugar plays part of rum production (and actually, part of all spirits production), the real story is a tad more complicated than most people realize. So, let’s get just a bit geeky and clear up some misconceptions about rum and sugar.Continue reading “Is Rum Made From Sugar or Not?”
When it comes to whiskey, most imbibers assume that categories like bourbon, single malt Scotch and Irish whiskey have been around since the dawn of time. However, the official, legal recognition of these categories is a relatively recent phenomenon. If you were to go back to 1950 to survey the global whiskey market, you wouldn’t find single malt Scotch whisky for sale. However, you might be surprised to find Mexican and Canadian “bourbon” on the shelf.
One of the joys of my jumping headlong into the world of distilled spirits is meeting highly educated and passionate people who change your perspective and point out rabbit holes you didn’t know existed. One such example was this past October, when I had the pleasure of meeting Nicholas King of the Wine & Spirit Education Trust (WSET). Nicholas and I were on the same ACSA judging panel for American whiskies. Fancy me, a rum-fixated writer judging whiskey!
When Maison Ferrand (parent company of Plantation Rum) purchased the Barbados-based West Indies Rum Distillery in 2017, it came with a bonus: One-third ownership of Jamaica’s Long Pond and Clarendon distilleries. While master blender Alexandre Gabriel is no stranger to Jamaican rums – witness Plantation’s Jamaican vintage rums and blends like O.F.T.D. Overproof–in the past year he’s ventured deeply down the Jamaican rabbit hole. The first visible sign just hit the wires today with Plantation Xaymaca Special Dry announcement – a 100 percent pot still, blended rum from the two aforementioned distilleries.
During my recent visit to Maison Ferrand (home of Cognac Ferrand and Plantation Rum) I posted a picture on Facebook that seemed innocuous enough. The caption read: “If you’re going to drink a cask-strength, 18 year Long Pond marque, the ITP (280 g/hL AA) is highly recommend. Even Mrs. Wonk loved it.”
A few minutes later, someone extremely knowledgeable about the rum industry posted a comment that caught me completely off-guard. The gist of the comment: Long Pond’s ITP marque is known to be in the 90-120 g/hL AA range. How can it be 277 g/hL AA?