skip to Main Content

WIRSPA CHAIRMAN KOMAL SAMAROO: ON THE RECORD

During a recent trip to Guyana, we interviewed WIRSPA Chairman Komal Samaroo. What follows are his thoughts on the WIRSPA, including its role in the rum world, its past and its future.
READ MORE

Americans Are Rediscovering Rum

Rapidly innovating technology is making our lives, our communication, and our means of production easier and faster, giving us unprecedented access to information, products, people, and cultures. While this is an amazing time to be alive, there is also a sense that we have lost, or are on the verge of losing something of value. We find ourselves longing for sense of place.  In this context of longing, Americans are populating their dining tables with grass-fed, farm-raised, or locally produced foods. And this trend is spilling over into our drinking culture.
READ MORE

Barbados; The Cradle of Rum

Seeing sugar cane fields in the flesh is a beautiful experience.  The green lush stalks lazily wave in the wind creating a feeling of relaxation just by watching the green waves gently rolling.  The fields of cane are green and crisp with a hint of sweetness in the air surrounding them.   The required use of sugar cane as the fermentable source for the production of rum has made this crop flourish since its introduction to the West Indies in the late part of the 15th century.  Although rum is made in many parts of the world, Barbados and the Caribbean are considered to be the cradle where rum has developed its rich history alongside the sugar industry.


READ MORE

German rum market – an analysis

The German rum market has been heavily influenced by its high ester rum tradition over hundreds of years. The city of Flensburg, in the northern coast of Germany, was a synonym for the so called "Rum-Verschnitt", the blend of heavy rums high in esters and neutral alcohol of different origins (wheat, sugar beets, potatoes).


READ MORE

DOMINICAN RUM (part I): VISIT TO BRUGAL

Over a year ago, I gave a bit of input on how rum is made in St. Lucia, and some of my peers did the same about other Caribbean rums. Fortunately, life has been good to me and let me stay in the Caribbean, where, of course, I've visited a couple more rum producers. This time I went to the Dominican Republic.


READ MORE

The First Rum Day in France 1931

My interest in Rum has grown in the last few years, and knowing that the history of France is linked to the history of rum because of the French Caribbean Islands, I wondered when rum became a popular spirit for the French consumers.
READ MORE

The Bermuda Yacht Club

This post is inspired by a question I received while working behind the bar at Tales & Spirits in Amsterdam a few nights ago. A guest said she was a big fan of the Daiquiri but wanted something with more of a spicy note and based on a dark rum instead of a white rum.


READ MORE

Falernum

Barbados is home to three of the Rum’s from the Authentic Caribbean Rum (ACR) family. It is a special Island that has Rum production at its heart. Barbados is also the reputed birthplace of a well-known Rum liqueur known as Falernum so let us delve into this interesting product.
READ MORE

From heavy-bodied to light and dry to spiced and sweet. The change in taste of German rum consumers.

The German rum flavour was developed hundreds of years ago with the rise of Rum-Verschnitt, a mixture of high-ester rums from Jamaica and bland neutral spirit that quickly became immensely popular. 

Nowadays this style of rum can still be found, but it is the drink of the elderly, certainly not the drink of the young anymore. This style of rum, though, was what you used to get when you ordered rum in Germany. 

READ MORE
Back To Top