An Open Letter to Authors Writing About Rum

Hey there! I hear you're working on an article about rum for a beverage/food/lifestyle magazine/blog/podcast. Rum has certainly become one of the "it" things to cover, so welcome to the party! There are many folks who are passionate about rum, including a few of us rum-focused writers. We all love rum and are working in the... Continue Reading →

Important New US TTB Rule Changes (Notice 176)

The US TTB (Alcohol and Tobacco Tax and Trade Bureau) is the federal agent responsible for regulating alcoholic drinks, including distilled spirits, wine, beer. Among their many roles is regulating how these drinks are labeled. Every distilled spirit legally sold in the U.S. (imported or not) must get TTB approval for their label. The regulations... Continue Reading →

The Age of Angostura – Part One

You might think what follows is yet another story about Angostura Bitters. Sure, the iconic skinny bottle with the over-sized white label is as essential as shaker tins in cocktail bars around the globe. Hands stained red from the Trinidadian-made bitters are a sure sign of a professional bartender. And of course, there’s the story... Continue Reading →

Begone “Overproof” Rum!

With the help of many passionate rum enthusiasts doing a lot of ongoing education, we’re finally starting to make progress in disabusing people of the idea that categorizing rum by color (White, Gold, Dark, Black) makes any sense at all. (Hopefully, brands also get the message.) There’s simply no correlation between a rum’s color and... Continue Reading →

DDL’s Komal Samaroo: On the Record

Komal Samaroo has played a pivotal role in the extraordinary changes in the rum industry over the fifty years he’s been a part of it, starting with Booker’s Rum Company in 1969. Today, he’s the Executive Chairman of Demerara Distillers Ltd. (DDL), one of the largest Caribbean rum producers, and home of El Dorado Rum.... 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 →

Inside the Uitvlugt Sugar Factory

Without sugar cane, there is no rum. While some rums are made directly from fresh pressed sugar cane juice, the overwhelming majority of rum comes from molasses, one of the outputs of sugar cane processing. An extremely simplified description of sugar cane processing is: Input: Sugar cane stalksOutput 1: Sugar crystals – The primary output,... Continue Reading →

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