A recent online piece from Bon Appetit, Why We’re Drinking Black Rum, a Caribbean Spirit Even Whiskey-Drinkers Can Love, really got my dander up. Not that Bon Appetit is on my regular reading list, but when the linked passed by in my Google News alert for rum, I naturally had to see what a “mainstream” and respected food and drink magazine had to say about rum. As it turns out, the same-old blatantly incorrect “conventional wisdom.”
Quoting the article: “So, what separates black rum from its lighter counterparts? For one, it’s aged for much longer than white rums. The aging process takes place inside a well-charred barrel, where the molasses-based spirit takes on the smoky characteristics of its environment. The result is that black rum shares taste characteristics with your favorite whiskeys, but with a touch more sweetness.”
Say it with me: No, no, no, no, NO!