#Don Papa Small Batch

[rumshopboy]

Spiced / Flavoured "Rum" and Additives

Spiced / Flavoured "Rum" and Additives: What is the fuss about spiced rum? Does the image of rum have a problem? Did someone say "undisclosed additives"? 23 spiced/flavoured rums are reviewed, too.

Country: VariousABV: Various%Cost at Time of Purchase: £VariousType of Rum: Uncategorisable – S * (See End) Spiced Rum is everywhere in the UK.What is the fuss about? Does the image of rum have a problem? Did someone say “undisclosed additives”? The following is an article that started out focusing on spiced rums, but has evolved in to a commentary on the rum category, undisclosed additives…

[downtoearthmarkets]

It’s time to think about all things dad as we celebrate and honor the important father figures in our lives this Sunday, June 16th. When Father’s Day was still in its infancy in the early 1900s, the holiday held a tradition of daughters handing red roses to their fathers during a church service. To this day, the rose remains the official flower of Father's Day, with red ones symbolizing a still-living father and white ones for the deceased. By all means, bring dad a bouquet of flowers, but the farmers market offers a cornucopia of edible gift ideas that are also sure to delight and make the shop for pop a breeze this weekend:

Cheesy Dad You know the kind of dad we’re talking about. The one that likes to crack silly dad jokes at every opportunity he’s given and hasn’t met a cheeseboard he doesn’t relish. Well, game on, because your Down to Earth farmers market is the perfect place to shop for all your cheeseboard essentials! Dad will be wowed when you present him with his ready-to-eat, farm-to-table cheeseboard that’s been carefully curated to suit his personal tastes. Here are the basic components to include using a variety of fresh, seasonal ingredients from our vendors:

Cheese: Look to feature at least three different types of farmers market cheese with different flavors and textures – creamy, firm, aged and soft. Depending on the type of cheese, you can include the entire piece or cut it up into smaller cubes or slices to make it easier to serve.

Something Sweet: Fresh fruit such as hulled strawberries from the farmstalls, squares of slowcocoa's craft chocolate, and SOVA Farms drizzled honey will add just enough contrast to the savory and salty flavor profile you’re building.

Something Savory: Small touches of savory items can include cornichons, olives, roasted peppers, as well as tapenades and spicy condiments. Dr. Pickle’s jars of stuffed green olives come in Bloody Mary, Bleu Cheese & Almond, Garlic & Jalapeno and Cream Cheese Jalapeno.

Crackers and Bread: The goodies on dad’s tasty cheeseboard need a delivery mechanism in the form of sliced Wave Hill Breads baguette, crackers, toasty slices of Badass Bagels or crispy pita chips—select at least two.

Charcuterie: Make dad’s cheeseboard meatier with slices of charcuterie from Goode and Local By Don Rodrigo. Choose from salami, pate, mortadella, hot coppa, iberico persunto, mangalitsa jamon and more.

Crudité: Throw in raw crudité to add refreshing color and crunch and counterbalance the heavier, sodium-forward meats and cheeses. Radishes, carrots, celery, peppers, broccoli florets or anything cut into bite sized pieces will work perfectly.

Pie Guy If dad loves dessert, we’ve got his ticket!

Pick up a pie from the farmstalls made with fresh fruit and other seasonal delights. Don’t forget to pick up containers of sweet berries from Caradonna Farms, Great Joy Family Farm and Norwich Meadows Farm as strawberries are in peak season currently, while raspberries and blueberries are now starting to trickle into the market. 

Babka Paradise makes Babka, Challah, Knishes, Kugel, Halva, Blintzes and other homestyle kosher foods and baked goods that are sure to indulge dad’s sweet tooth. 

Wave Hill Breads treats include cookies, muffins, scones, pastries and monkey bread.

Pasta Papa When dad gets hungry, nothing hits the spot like a hearty bowl of tasty pasta. Gift him some handsome boxes of fresh pasta and jars of sauce from That Pasta Club along with a bottle of his favorite wine. That Pasta Club is an artisan producer of fresh pasta made using local grains and seasonal flavorings. They specialize in handmade stuffed pasta, bronze die extruded pasta and small batch sauces. Their pasta menu rotates on a weekly basis in line with the seasonal, balanced and delicious ingredients they use in their dishes.

Of course, the farmers market offers many more gift options for every kind of dad, whatever his tastes may be. No matter what direction you decide to go in, you simply can’t go wrong with something locally produced, seasonally grown and uniquely yummy that will make both his heart and belly full this weekend. We wish you a wonderful Father’s Day and look forward to seeing you in the market.

[dram-gazette]

Introducing Kilninian Drinks Co: Elevating UK Spirits Distribution (press release)

Today marks the launch of Kilninian, a new spirits distributor committed to bringing high-quality products to the UK. With a focus on the independent retail market, the Glasgow-based distributor promises to connect unique brands with discerning merchants and their customers.

Proudly representing a curated range of sought-after spirits, the Kilninian portfolio includes high-quality whiskies such as King’s Inch single malt, the sought-after Turntable blended scotch, and Liquid Oats, a unique vegan scotch whisky liqueur.

In addition to whisky, the collection also features two stand-out gin brands – Kirkjuvagr Orkney Gin and the bold Glaswegin, each notable for their distinctive packaging and award-winning taste. Several renowned brands are also due to join the portfolio in the coming weeks.

The mission of Kilninian extends beyond mere distribution. The company aims to empower independent retailers up and down the country, providing access to premium spirits known for creating enthralling narratives. Turntable is an excellent example, with the small-batch whisky blender committed to “flipping the record on ordinary” by creating memorable and experimental blends.

Kilninian founder Jamie Williamson has worked in the industry for over a decade, including a tenure as Business Development Manager for Marblehead Brand Development where he sold renowned brands Glen Moray Single Malt and Don Papa Rum. His experience also extends to representing family-owned wine brands with Barwell & Jones wine agency, managing gin sales with Old Curiosity Distillery, and latterly, a three-year spell with Douglas Laing & Co managing UK sales.

“Kilninian is more than a distributor – it’s a conduit connecting stories, heritage and unparalleled quality to the UK’s thriving independent spirits retail market,” says Jamie. “With each brand we bring onboard, we are curating a tapestry of tales waiting to be shared over a glass of exceptional spirit. I couldn’t be happier with the portfolio we’ve already assembled, and I’m excited to see what the future holds.” For those keen to embark on a journey of taste and tradition, Kilninian invites you to be part of the story.

Contact: Jamie Williamson E: Jamie@KilninianDrinksCo.com

[zecuddlyblumedic]

Soup with soul

Blue-gray eyes scanned the table in front of him. A myriad of objects and things were strewn about its surface, all lined up, all set up nice and proper and in a perfect little line: sacks of flour, a sack of cane sugar, an array of measuring cups and teaspoons, a rolling pin, a bottle or two of pure extracts...

A gentle sigh escaped him as he donned his cooking apron.

Abelärd was a whimsical soul. A real romantic who loved this time of year. It was a time of festivities and gatherings, of people coming together under the unified banner of love and peace. Foolish notions perhaps. But he was happy being a foolish old man with foolish notions.

He loved the joyous change in the air. He loved the cozy corners of rooms where one could retreat to and read a book. He loved the gentle lilting sound of music coming from the radio. He loved the smell of baked goods-- of cookies and challah-- heavy in the air. The sharp, comforting earthy sting to the nostrils of freshly ground cinnamon. A warm mug of tea in his hands, radiating warmth up his numbed fingertips.

He cooked and baked for a variety of reasons. To feed his loved ones, to feed the base. To pass time, of course. To make sure people ate a good, healthy, hearty meal and acquired a much needed boost of vitamins during the cold season. But, mostly, it because he enjoyed it. It made him happy. Not as much as painting a portrait, or sketching one’s likeness in charcoal, but he liked doing it, almost as much. And he enjoyed cooking because he was good at it. He made some of the best, heartiest stews, soups and meals you could ever imagine. His twin brother, Aldous, was always the better one when it came to baking. Aldous was a virtuoso when it came to concocting confectionery wonders.

He cooked kosher foods and non-kosher (seeing as how most at the base did not follow kosher requirements). He cooked with dietary needs in mind (he was a doctor; he had medical files on everyone on his base, including allergies and things they had to stay away from). He made vegetarian dishes. He made dishes for those who loved meat. He made dishes for those who were lactose intolerant, or gluten sensitive. No matter what he made, everything had one common link: it was made with love.

Today he had emerged from his infirmary, leaving his half-finished paperwork behind. He needed a break from his job. What better way to take a break than bake a little goodness? Stir in a little happiness? Give something to someone, feed them, spread a few smiles around. Pass on the love and care that this world so desperately needed.

His cookbook was placed off to the side, numerous multi-colored tabs marking each type of dish, side dish and dessert. Today he settled on a good classic meal: a basic potato soup with homemade bread on the side. The soup would be nice and creamy, heavy enough to stick with someone most of the day. Kosher, but with enough taste to keep one coming back for more. And for dessert, he’d make an apple cake, a closely guarded recipe passed down from none other than his own mother.

His base would be eating good tonight.

He diligently cut the potatoes into cubed chunks, diced onions set aside in a bowl. Music drifted lazily through the air; the radio station was running a series of Christmas-based music all day. A bit too early for the Medic’s tastes, but he wasn’t about to complain. Complaining did nothing. Only made one’s blood pressure rise.

A warbling coo caused him to momentarily pause. As he was reaching for the salt, he glanced over at the sack of flour. Engel, his beloved mourning dove, had taken roost on a canister of pre-ground nuts. The tiny pigeon had fluffed up its feathers, making it look nice and plump. Contentedly it watched the Medic, its beady little eyes blinking, the smear of blue around its eyes looking like a swath of expertly applied mascara.

“Ah, look at you,” he murmured softly in his native language. “Coming to watch your papa make some food for the team?”

“Coo-wooough, ooh, ooh.”

“It’s funny,” he went on, his smile becoming increasingly nostalgic with each passing moment, “cooking makes me remember mother. She used to cook for us all the time. Sang while she stirred the soup. Hummed while she tenderized the meat. She was always having a song in her heart.”

The plump little mourning dove craned his head a bit, looking up at the human who not only was its owner and caretaker, but, in a strange way...

“And,” Abelärd continued, picking up the cutting board before taking it over to a pot, soup base set to a low boil, “she loved making soup.” He slid the cubes of potato in, watching them bob up and down from the heat of the cream. “She said it was her favorite thing to make. That she loved making soup with soul.”

“Coo-wooo...”

“Admittedly, I didn’t understand what she meant. Even after our father died, and she taught us how to cook on our own, for the family... I didn’t understand it.” Picking up the dish of cut onions, he added that. “It wasn’t until I was older did I understand.”

In a calm, gentle voice he told a story to the content little mourning dove, softly cooing in the warmth of the kitchen. He told the bird of a mother’s love. Giselle Johanna Haswell, that was her name. And she made sure no one went without a meal.

Meißen was a nice tightly-knit community when he was a kid. A merger of French influence and German heritage. The streets were calm enough, and there wasn’t much trouble to be had. The Haswells weren’t a rich family, nor were they a poor one. A meager middle-ground. They made do. They had a garden out back where most of their fresh vegetables came from. They pooled together what money they had for the week to get fresh meat at a deal. Whatever they didn’t use right away, they canned or cured for later. It was a nice little existence.

Still, there was sadness on the street they lived on. There were two families who were worse off than they. The epitome of poor at the time. The children of those two families ran around in patched up rags. Dirty faces and scraped knees. They often went without food. The parents worked long, hard hours. Shivering in the cold of a factory building, barely able to make ends meet, blistered feet and worn out shoes with holes.

Abelärd remembered when their father, Friedrich Walfried Haswell, died. He fell ill when they were six, and died shortly after their seventh birthday. For the months following the family mourned. So stricken with grief was Giselle that she didn’t leave her bed for what seemed to be weeks.

One day, on her many trips out to try to get a fresh of breath air in her constant state of mourning, Giselle came across the children of the two families. She saw them stealing from the local marketplace, stuffing fruit into their pockets. They managed the steal the fruit without being caught, and she quietly followed them to see what they’d do.

She witnessed the children pooling together their goods, making sure each kid had an equal amount to take home.

Her heart, as she had told her children, felt as if it were being torn into pieces, and she felt grief anew. Not for her husband, but for the children who, so hungry were they, were stealing food for each other, for their families.

“After that,” Abelärd recounted, stirring in the rest of the ingredients, “she made it her purpose to make the world a better place. She returned to cooking, and she found a renewed sense of passion in it.”

“Cooo...”

“She taught us how to cook, and we often made big batches of food. Meals that we three could not eat by ourselves. I often went over with my brother to deliver the rest of our food, giving our ‘leftovers’ to the two families in need.” His expression softened, becoming sympathetically somber. “And I will never forget,” he murmured softly, “the gratefulness in the way they smiled. The tears in their eyes. The way the children hopped around their parents, excited to get some soup.”

And then it struck him. Abelärd ceased his stirring, and he looked down at the soup he was making. He hadn’t used a small pot, or a medium one. He had used the largest one he found, making the biggest batch he could. Of course he made food for the base and his loved ones-- he always had. But he never realized why he did it, the natural desire to do so. The realization now dawned on him, like the cresting sunrise over snow capped mountains-- sparkling, crystalline, clear.

He was picking up where his mother left off. He was making soup with soul.

“...Cooo...”

“...yes, yes. Of course. I didn’t forget you!”

Turning his attention back to the plump little mourning dove, he moved away from the pot, letting it simmer for a bit. With a merry twinkle in his eye, he picked up a bit of freshly baked bread. He pinched a bit off of it, rewarding his little dove for being oh so patient during that story.

Watching the hungry little bird gobble it up, bobbing its head in delight, the man couldn’t help but chuckle in amusement.

“Such a patient little child. Did you enjoy the story?”

“Coo-woooh... ooo, oo, ooo...”

“Good.”

Wiping his scarred hands off on a dishtowel, he gave the bird a fond little pat before returning to the soup. He was going to make the best soup he could, and he was going to make sure everyone was going to leave that dining hall full and happy.

...Maybe he’d save some of it aside, in a bowl, and take it over to his brother later on. He was sure his brother would enjoy it. After all, with the family recipe, it was sure to be a trip down memory lane.

Abelärd knew how much Aldous still missed their mother.

[vinninliquors]

Can Liquor Be Shipped to My House?

Spring is rapidly turning into summer which means that outdoor festivities are in full swing. And with holidays like Father’s Day and the Fourth of July approaching, as well as a flurry of weddings and graduations, having liquor, beer, and wine shipped directly to your home is an essential, convenient step in your party planning.

Some events are planned with meticulous detail and others may be just some spontaneous fun. No matter the size or theme of your party, having your liquor delivered to your door eases the burden of your to-do list by allowing your favorite full-service liquor store to do the heavy lifting for you.

You make your selections and we deliver. What could be easier?

Make Father’s Day Festive

Your dad or any father in your life deserves the very best. Is he a bourbon man? Or maybe he loves the smoothness of a single malt scotch. Whatever he prefers, there is an enormous variety of options to match his discerning taste. And think of the enjoyment your dad will experience when he receives a bottle of his favorite beverage especially chosen for him by you.

A few choices for Dad…

· Don Papa Small Batch Rum

· Redwood Pipedream Bourbon

· Johnnie Walker Gold Reserve Scotch

· And a huge selection of bourbon, scotch, gin, and vodka

Wedding Showers and Receptions

It won’t matter if you expect 50 or 500 guests- shipping liquor to your home or venue is the most practical option for these events you want to be perfect. You can check off a huge task on that long to-do list by consulting with our experts to determine what choices to include and how many bottles. Let us do the math- you have enough to do! And we won’t let you forget the important bottles of champagne so you may toast to the couple’s health and happiness.

A few choices for your shower and wedding reception…

· Korbel Extra Dry

· Summer Sault Rose

· Clos du Bois Buttery Chardonnay

· And a vast selection of white, red, rose, and sparkling wines

Backyard Barbecues

Think of us as your own personal beer run. Our delivery service will let you concentrate on manning the grill and preparing all the fixins’ by making sure you have enough cold beer to wash down all of your amazing summer cooking. Your guests will thank you!

· American and imported beer

· Craft beer

· Cider, mead, and hard seltzer

· And a familiar selection of your favorite brands

These days it seems like almost anything can be ordered online and delivered to your door from gourmet chef-inspired meals to even cars! Why do we do this? Because we all want to save time that can be spent with the people most near and dear. We lost a lot of time during these last couple of years and it is fair to say we are ready to enjoy each other’s company with a fine cocktail or a cold beer. But there are other advantages to liquor, wine, and beer delivered to your door:

· There’s no guesswork. Our extensive inventory is literally at your fingertips with our experts close behind.

· Have you noticed gas prices? There are no multiple car trips to the liquor store.

· Last-minute birthday present or hostess gift? We have you covered!

· Local folks can get same-day delivery for online orders received by 5:00 pm and we will deliver until 7:00 pm.

It is the season of festive events and summer holidays, not to mention a few birthdays and anniversaries in-between. Delivering liquor, wine, and beer directly to your home or venue is the easiest and most practical part of any occasion. Check out our extensive selection and make your choices. That knock on your door is the sound of your party starting!

[rumverliebt]

(Werbung aufgrund von Markennennung) . Weitere Informationen zu dem Produkt und eine Bestell-Möglichkeit findet Ihr unter folgenden ℹ️ Link: . 🥃🥃 Don Papa Rum 7 Jahre "Neue Rezeptur" 40% 0,7L 🥃🥃 . https://www.rumverliebt.de/don-papa-rum-7-jahre-neue-rezeptur-40-07l.html . Ab Mitte März 2022 ist der neue Don Papa 7 Jahre auf dem Markt, denn aufgrund der aktuellen Regularien für Rum in der EU wurde der Zuckergehalt im neuen Don Papa 7 Jahre reduziert und entspricht jetzt den Mindestanforderungen von maximal 20 Gramm pro Liter Rum. Man erkennt den neuen Don Papa 7 auch an dem kleinen Zusatz im Schriftzug „Single Island“ auf der Flasche. Bisher stand dort „Small Batch“. Eine einfache Kennung am Flaschenetikett, durch den man alten vom neuen Don Papa 7 Jahre, auch ohne ihn zu probieren, unterscheiden kann. Ihr dürft gespannt sein, was euch auf Zunge auf Gaumen erwartet 😉👍🥃 . ⛔️Verkauf nur an Personen über 18 Jahren⛔️ . #donpapa #donpaparum #donpaparhum #donpapa7 #rum #rhum #ron #tasting #rumtasting #rumlovers #rumcocktails #drinks #drinkporn #cocktails #cocktail #bar @donpaparum @sierramadregmbh (hier: Hude) https://www.instagram.com/p/CdBofcHL0wo/?igshid=NGJjMDIxMWI=

[therumbarrel]

Artificial spiced rum in a premium packaging, Nope.

[wineanddinosaur]

We Asked 10 Bartenders: What Is the Most Underrated Rum?

Rum is best known as an essential component of warm-weather classics like the Daiquiri and the Piña Colada. But the sugar cane-derived spirit is actually quite versatile and can hold its own in all seasons, swapping in for whiskey in an Old Fashioned, or for bourbon in a Boulevardier. Though the spirit has a deep tradition in Central America and the Caribbean, it is made in dozens of countries around the world, from Sweden to the Philippines.

Rum is made in several styles, ranging from clear through many shades of amber to dark brown. This variation opens up a broad range of possibilities for cocktails. Darker rums give spice, vanilla, and caramel notes. Lighter rums give more subtle flavors. Rhum agricole, which is made with sugar cane juice instead of molasses, offers grassy notes.

With a practically limitless range of rums to choose from, making a choice can be tough. We narrowed the selection process by asking bartenders to weigh in with their picks for the category’s most underrated bottles. From surprise discoveries to tried-and-true favorites, here’s what they had to say.

“To me the most underrated rum is Barbancourt 5 year rum, a Haitian Rhum made in agricole style. It is distilled from fermented cane juice and aged for eight years. A balanced, smooth rum tasting of vanilla and smoky oak. It mixes well in a variety of cocktail styles.” — Lynnette Marrero, bar director, Llama Inn, New York

“The Funk Jamaican Pot Still is the most underrated rum because I think that people may get a whiff of it and write it off because it is really aromatic, as its name suggests. However, I would urge people to try it as a split base in a Daiquiri with a more neutral sugar cane spirit or even try substituting it where you would use rhum agricole. It’s super fun, really affordable, and well made.” — Andra “A.J.” Johnson, bar director, Serenata at La Cosecha, Washington, D.C.

“Copalli Barrel Rested Rum from Belize. This product is high quality and flavorful. But also I appreciate their ethos and how they consider the well-being of their employees. I feel this is significant in today’s rum industry.” — Christopher Longoria, bar director, Che Fico, San Francisco

“I feel that Don Papa Small Batch Rum is one of the underrated rums out there. It is a rum from the Philippines that persuaded me — a person who is known to be a stern frenemy of banana in cocktails — to appreciate the dried fruit, trail mix, and strong banana chip vibes that you get from the first sniff and sip of this rum. I have given in and ended up loving the very tropical tones that were achieved in creating this rum and the unique flavor profile it has. It is fun and interesting on its own, almost acting as a pre-bottled cocktail with the right garnish, but I would also recommend it in a rum Old Fashioned as well as a dark rum Daiquiri if you are looking for a treat.” — Antoine Hodge, bar and spirits director, Baccarat Hotel, New York

“Plantation Xaymaca is my vote for this. It has so much body and character. I’m a huge fan of it in tiki drinks and it makes a killer Daiquiri.” — Ezra Star, general manager, Drink, Boston

“The most underrated rum in my opinion is anything that Richard Seale at Foursquare Rum Distillery [in Barbados] makes. Everything is super complex and the blends are always so well balanced and also super affordable for the quality.” — Al Thompson, bar director, Hanumanh, Washington, D.C.

“For lighter workhorse rums, I have long loved Don Q Cristal. It’s very light in body (rum purists might argue it belongs in the vodka category), but to my mind every tool has its place. This rum is aged for three years before being filtered of its color, so for me, it still has a bit of the roundness that comes with barrel aging. And in addition to being family owned and sustainably produced, there really is no better time to be supporting our brothers and sisters in Puerto Rico, possibly the most magical place in the world and one that has consistently gotten the short end of the stick in its treatment by the U.S.” — Chris Elford, co-owner, No Anchor, Navy Strength, and Rob Roy, Seattle

“Batavia Arrack van Oosten. Its funk, brought by the red rice, is such a sleeper on the back bar. I love to layer it in tiki drinks with the fresh fruits of spring and summer.” — Mercedes O’Brien, bar manager, Cold Beer, Atlanta

“So many people veer away from cheap booze because they feel it means lesser quality. In the case of rum, that’s not always true, and that’s why I’d have to say the most underrated rum is Flor de Caña. It has a very cheap price point but it’s very smooth, crisp, and has a great history dating back to 1900. You can drink it on ice, or mix in about anything and be happy with the outcome.” — Kevin Robida, lead bartender, Bar Marilou, New Orleans

“Cruzan Blackstrap. It’s just delicious. It has a deep molasses flavor and makes the best Jungle Bird.” — Ian Alexander, head bartender, The Dead Rabbit, New York

The article We Asked 10 Bartenders: What Is the Most Underrated Rum? appeared first on VinePair.

source https://vinepair.com/articles/10-most-underrated-rum-brands/

[isaiahrippinus]

We Asked 10 Bartenders: What Is the Most Underrated Rum?

Rum is best known as an essential component of warm-weather classics like the Daiquiri and the Piña Colada. But the sugar cane-derived spirit is actually quite versatile and can hold its own in all seasons, swapping in for whiskey in an Old Fashioned, or for bourbon in a Boulevardier. Though the spirit has a deep tradition in Central America and the Caribbean, it is made in dozens of countries around the world, from Sweden to the Philippines.

Rum is made in several styles, ranging from clear through many shades of amber to dark brown. This variation opens up a broad range of possibilities for cocktails. Darker rums give spice, vanilla, and caramel notes. Lighter rums give more subtle flavors. Rhum agricole, which is made with sugar cane juice instead of molasses, offers grassy notes.

With a practically limitless range of rums to choose from, making a choice can be tough. We narrowed the selection process by asking bartenders to weigh in with their picks for the category’s most underrated bottles. From surprise discoveries to tried-and-true favorites, here’s what they had to say.

“To me the most underrated rum is Barbancourt 5 year rum, a Haitian Rhum made in agricole style. It is distilled from fermented cane juice and aged for eight years. A balanced, smooth rum tasting of vanilla and smoky oak. It mixes well in a variety of cocktail styles.” — Lynnette Marrero, bar director, Llama Inn, New York

“The Funk Jamaican Pot Still is the most underrated rum because I think that people may get a whiff of it and write it off because it is really aromatic, as its name suggests. However, I would urge people to try it as a split base in a Daiquiri with a more neutral sugar cane spirit or even try substituting it where you would use rhum agricole. It’s super fun, really affordable, and well made.” — Andra “A.J.” Johnson, bar director, Serenata at La Cosecha, Washington, D.C.

“Copalli Barrel Rested Rum from Belize. This product is high quality and flavorful. But also I appreciate their ethos and how they consider the well-being of their employees. I feel this is significant in today’s rum industry.” — Christopher Longoria, bar director, Che Fico, San Francisco

“I feel that Don Papa Small Batch Rum is one of the underrated rums out there. It is a rum from the Philippines that persuaded me — a person who is known to be a stern frenemy of banana in cocktails — to appreciate the dried fruit, trail mix, and strong banana chip vibes that you get from the first sniff and sip of this rum. I have given in and ended up loving the very tropical tones that were achieved in creating this rum and the unique flavor profile it has. It is fun and interesting on its own, almost acting as a pre-bottled cocktail with the right garnish, but I would also recommend it in a rum Old Fashioned as well as a dark rum Daiquiri if you are looking for a treat.” — Antoine Hodge, bar and spirits director, Baccarat Hotel, New York

“Plantation Xaymaca is my vote for this. It has so much body and character. I’m a huge fan of it in tiki drinks and it makes a killer Daiquiri.” — Ezra Star, general manager, Drink, Boston

“The most underrated rum in my opinion is anything that Richard Seale at Foursquare Rum Distillery [in Barbados] makes. Everything is super complex and the blends are always so well balanced and also super affordable for the quality.” — Al Thompson, bar director, Hanumanh, Washington, D.C.

“For lighter workhorse rums, I have long loved Don Q Cristal. It’s very light in body (rum purists might argue it belongs in the vodka category), but to my mind every tool has its place. This rum is aged for three years before being filtered of its color, so for me, it still has a bit of the roundness that comes with barrel aging. And in addition to being family owned and sustainably produced, there really is no better time to be supporting our brothers and sisters in Puerto Rico, possibly the most magical place in the world and one that has consistently gotten the short end of the stick in its treatment by the U.S.” — Chris Elford, co-owner, No Anchor, Navy Strength, and Rob Roy, Seattle

“Batavia Arrack van Oosten. Its funk, brought by the red rice, is such a sleeper on the back bar. I love to layer it in tiki drinks with the fresh fruits of spring and summer.” — Mercedes O’Brien, bar manager, Cold Beer, Atlanta

“So many people veer away from cheap booze because they feel it means lesser quality. In the case of rum, that’s not always true, and that’s why I’d have to say the most underrated rum is Flor de Caña. It has a very cheap price point but it’s very smooth, crisp, and has a great history dating back to 1900. You can drink it on ice, or mix in about anything and be happy with the outcome.” — Kevin Robida, lead bartender, Bar Marilou, New Orleans

“Cruzan Blackstrap. It’s just delicious. It has a deep molasses flavor and makes the best Jungle Bird.” — Ian Alexander, head bartender, The Dead Rabbit, New York

The article We Asked 10 Bartenders: What Is the Most Underrated Rum? appeared first on VinePair.

source https://vinepair.com/articles/10-most-underrated-rum-brands/ source https://vinology1.tumblr.com/post/611581716991246336

[johnboothus]

We Asked 10 Bartenders: What Is the Most Underrated Rum?

Rum is best known as an essential component of warm-weather classics like the Daiquiri and the Piña Colada. But the sugar cane-derived spirit is actually quite versatile and can hold its own in all seasons, swapping in for whiskey in an Old Fashioned, or for bourbon in a Boulevardier. Though the spirit has a deep tradition in Central America and the Caribbean, it is made in dozens of countries around the world, from Sweden to the Philippines.

Rum is made in several styles, ranging from clear through many shades of amber to dark brown. This variation opens up a broad range of possibilities for cocktails. Darker rums give spice, vanilla, and caramel notes. Lighter rums give more subtle flavors. Rhum agricole, which is made with sugar cane juice instead of molasses, offers grassy notes.

With a practically limitless range of rums to choose from, making a choice can be tough. We narrowed the selection process by asking bartenders to weigh in with their picks for the category’s most underrated bottles. From surprise discoveries to tried-and-true favorites, here’s what they had to say.

“To me the most underrated rum is Barbancourt 5 year rum, a Haitian Rhum made in agricole style. It is distilled from fermented cane juice and aged for eight years. A balanced, smooth rum tasting of vanilla and smoky oak. It mixes well in a variety of cocktail styles.” — Lynnette Marrero, bar director, Llama Inn, New York

“The Funk Jamaican Pot Still is the most underrated rum because I think that people may get a whiff of it and write it off because it is really aromatic, as its name suggests. However, I would urge people to try it as a split base in a Daiquiri with a more neutral sugar cane spirit or even try substituting it where you would use rhum agricole. It’s super fun, really affordable, and well made.” — Andra “A.J.” Johnson, bar director, Serenata at La Cosecha, Washington, D.C.

“Copalli Barrel Rested Rum from Belize. This product is high quality and flavorful. But also I appreciate their ethos and how they consider the well-being of their employees. I feel this is significant in today’s rum industry.” — Christopher Longoria, bar director, Che Fico, San Francisco

“I feel that Don Papa Small Batch Rum is one of the underrated rums out there. It is a rum from the Philippines that persuaded me — a person who is known to be a stern frenemy of banana in cocktails — to appreciate the dried fruit, trail mix, and strong banana chip vibes that you get from the first sniff and sip of this rum. I have given in and ended up loving the very tropical tones that were achieved in creating this rum and the unique flavor profile it has. It is fun and interesting on its own, almost acting as a pre-bottled cocktail with the right garnish, but I would also recommend it in a rum Old Fashioned as well as a dark rum Daiquiri if you are looking for a treat.” — Antoine Hodge, bar and spirits director, Baccarat Hotel, New York

“Plantation Xaymaca is my vote for this. It has so much body and character. I’m a huge fan of it in tiki drinks and it makes a killer Daiquiri.” — Ezra Star, general manager, Drink, Boston

“The most underrated rum in my opinion is anything that Richard Seale at Foursquare Rum Distillery [in Barbados] makes. Everything is super complex and the blends are always so well balanced and also super affordable for the quality.” — Al Thompson, bar director, Hanumanh, Washington, D.C.

“For lighter workhorse rums, I have long loved Don Q Cristal. It’s very light in body (rum purists might argue it belongs in the vodka category), but to my mind every tool has its place. This rum is aged for three years before being filtered of its color, so for me, it still has a bit of the roundness that comes with barrel aging. And in addition to being family owned and sustainably produced, there really is no better time to be supporting our brothers and sisters in Puerto Rico, possibly the most magical place in the world and one that has consistently gotten the short end of the stick in its treatment by the U.S.” — Chris Elford, co-owner, No Anchor, Navy Strength, and Rob Roy, Seattle

“Batavia Arrack van Oosten. Its funk, brought by the red rice, is such a sleeper on the back bar. I love to layer it in tiki drinks with the fresh fruits of spring and summer.” — Mercedes O’Brien, bar manager, Cold Beer, Atlanta

“So many people veer away from cheap booze because they feel it means lesser quality. In the case of rum, that’s not always true, and that’s why I’d have to say the most underrated rum is Flor de Caña. It has a very cheap price point but it’s very smooth, crisp, and has a great history dating back to 1900. You can drink it on ice, or mix in about anything and be happy with the outcome.” — Kevin Robida, lead bartender, Bar Marilou, New Orleans

“Cruzan Blackstrap. It’s just delicious. It has a deep molasses flavor and makes the best Jungle Bird.” — Ian Alexander, head bartender, The Dead Rabbit, New York

The article We Asked 10 Bartenders: What Is the Most Underrated Rum? appeared first on VinePair.

Via https://vinepair.com/articles/10-most-underrated-rum-brands/

source https://vinology1.weebly.com/blog/we-asked-10-bartenders-what-is-the-most-underrated-rum

[delfinamaggiousa]

We Asked 10 Bartenders: What Is the Most Underrated Rum?

Rum is best known as an essential component of warm-weather classics like the Daiquiri and the Piña Colada. But the sugar cane-derived spirit is actually quite versatile and can hold its own in all seasons, swapping in for whiskey in an Old Fashioned, or for bourbon in a Boulevardier. Though the spirit has a deep tradition in Central America and the Caribbean, it is made in dozens of countries around the world, from Sweden to the Philippines.

Rum is made in several styles, ranging from clear through many shades of amber to dark brown. This variation opens up a broad range of possibilities for cocktails. Darker rums give spice, vanilla, and caramel notes. Lighter rums give more subtle flavors. Rhum agricole, which is made with sugar cane juice instead of molasses, offers grassy notes.

With a practically limitless range of rums to choose from, making a choice can be tough. We narrowed the selection process by asking bartenders to weigh in with their picks for the category’s most underrated bottles. From surprise discoveries to tried-and-true favorites, here’s what they had to say.

“To me the most underrated rum is Barbancourt 5 year rum, a Haitian Rhum made in agricole style. It is distilled from fermented cane juice and aged for eight years. A balanced, smooth rum tasting of vanilla and smoky oak. It mixes well in a variety of cocktail styles.” — Lynnette Marrero, bar director, Llama Inn, New York

“The Funk Jamaican Pot Still is the most underrated rum because I think that people may get a whiff of it and write it off because it is really aromatic, as its name suggests. However, I would urge people to try it as a split base in a Daiquiri with a more neutral sugar cane spirit or even try substituting it where you would use rhum agricole. It’s super fun, really affordable, and well made.” — Andra “A.J.” Johnson, bar director, Serenata at La Cosecha, Washington, D.C.

“Copalli Barrel Rested Rum from Belize. This product is high quality and flavorful. But also I appreciate their ethos and how they consider the well-being of their employees. I feel this is significant in today’s rum industry.” — Christopher Longoria, bar director, Che Fico, San Francisco

“I feel that Don Papa Small Batch Rum is one of the underrated rums out there. It is a rum from the Philippines that persuaded me — a person who is known to be a stern frenemy of banana in cocktails — to appreciate the dried fruit, trail mix, and strong banana chip vibes that you get from the first sniff and sip of this rum. I have given in and ended up loving the very tropical tones that were achieved in creating this rum and the unique flavor profile it has. It is fun and interesting on its own, almost acting as a pre-bottled cocktail with the right garnish, but I would also recommend it in a rum Old Fashioned as well as a dark rum Daiquiri if you are looking for a treat.” — Antoine Hodge, bar and spirits director, Baccarat Hotel, New York

“Plantation Xaymaca is my vote for this. It has so much body and character. I’m a huge fan of it in tiki drinks and it makes a killer Daiquiri.” — Ezra Star, general manager, Drink, Boston

“The most underrated rum in my opinion is anything that Richard Seale at Foursquare Rum Distillery [in Barbados] makes. Everything is super complex and the blends are always so well balanced and also super affordable for the quality.” — Al Thompson, bar director, Hanumanh, Washington, D.C.

“For lighter workhorse rums, I have long loved Don Q Cristal. It’s very light in body (rum purists might argue it belongs in the vodka category), but to my mind every tool has its place. This rum is aged for three years before being filtered of its color, so for me, it still has a bit of the roundness that comes with barrel aging. And in addition to being family owned and sustainably produced, there really is no better time to be supporting our brothers and sisters in Puerto Rico, possibly the most magical place in the world and one that has consistently gotten the short end of the stick in its treatment by the U.S.” — Chris Elford, co-owner, No Anchor, Navy Strength, and Rob Roy, Seattle

“Batavia Arrack van Oosten. Its funk, brought by the red rice, is such a sleeper on the back bar. I love to layer it in tiki drinks with the fresh fruits of spring and summer.” — Mercedes O’Brien, bar manager, Cold Beer, Atlanta

“So many people veer away from cheap booze because they feel it means lesser quality. In the case of rum, that’s not always true, and that’s why I’d have to say the most underrated rum is Flor de Caña. It has a very cheap price point but it’s very smooth, crisp, and has a great history dating back to 1900. You can drink it on ice, or mix in about anything and be happy with the outcome.” — Kevin Robida, lead bartender, Bar Marilou, New Orleans

“Cruzan Blackstrap. It’s just delicious. It has a deep molasses flavor and makes the best Jungle Bird.” — Ian Alexander, head bartender, The Dead Rabbit, New York

The article We Asked 10 Bartenders: What Is the Most Underrated Rum? appeared first on VinePair.

source https://vinepair.com/articles/10-most-underrated-rum-brands/

source https://vinology1.wordpress.com/2020/03/03/we-asked-10-bartenders-what-is-the-most-underrated-rum/

[yoorekka]

Have That One of A Kind Island Living Experience While In Southern Negros

Along from just enjoying its culinary delights, what are the other best things to do in Bacolod? Relax, learn, sunbathe, swim, dive, and trek, of course! All these can be accomplished 150 kilometers south of Bacolod at Punta Bulata Resort & Spa and Danjugan Island.

Punta Bulata Resort & Spa

Punta Bulata Resort & Spa is can be seen at the end of a wide stretch of white sand beach. Amazing sunsets are usual here. The last two kilometers of the drive can bring one through a unpaved roads adjacent to fantastic views of the sea and nearby islands one can practically swim to.

For the first time after landing in Negros, you finally get the scene of being in an island set up. This area is the start of the prime beach view in southern Negros. Once you arrive in Punta, you are right away transported to a relaxed tropical setting away from the clichéd bustle of city life.

At the beachside restaurant, you have another drink, for which the calamansi (calamondin) slush is highly recommended. You may also want to add to your drink a shot of Don Papa rum, a small batch of rum distilled at the foothills of Mount Kanlaon, Negros.

There are accommodations by the spa that are just perfect for couples with its bathroom set up like an arboretum, complete with waterfalls. There are also Cabana rooms by the garden, which is great for families with children. It is located near the dining area amid grassy lawns fronting the beach.

Activities ranging from scuba diving, jet skiing, day and sunset cruise boating, and many others, are offered at the resort. Horseback riding and hiking are also available for the adventurous and tranquil in spirit, respectively.

READ MORE>>>

[forskolindroz21-blog]

Bali Day Tours - But not Yet another Tourist on the horizon

Existing along with doing work in Bali, it is easy to end up in a new schedule and that is less than unique via existing anywhere else. Often My spouse and i forget about precisely why We are below, that is certainly while i please take a trip, looking to pay a visit to spots i sometimes haven’t attended ahead of, as well as haven’t attended for a long time.

Yesterday My spouse and i determined it turned out time for it to accomplish a number of looking at.

Our 1st end ended up being a number of km's beyond Amed, for the eastern side seacoast involving Bali. I had created find about an area named Bangle Yeh Masem - your 5 Holy Spgs along with thought we would shell out the idea a try. Immediately after making the auto with the park your car, a new 5 instant go over the small town goes for you to the beginning of your stroll. A new slim, evasive course really agitates into a new pond which in turn should be intersected, consequently never don your current bouncing sneakers. Conversely one particular goes in a good looking bamboo bed sheets do. Your audio involving bamboo bed sheets whispering inside piece of cake, in my opinion, can be natural miraculous. Somewhat even more in I stumbled onto children which has a very small newborn, maintained in a very sling with the papa, along with happily proven to us. Many of us satisfied a well used gentleman, little by little meandering coupled, naturally ending while they found us, wondering our driver/guide the standard concerns throughout Balinese - wherever can be the girl via along with wherever can be the girl planning? While i responded throughout Indonesian they ended up being pretty shocked, while only a few expats converse your words. It is usually probable that they would not recognize us in any respect, mainly because it is pretty widespread pertaining to elderly Balinese to never converse Indonesian, nevertheless merely his or her community words.  台東包車

Though this is the small walk/hike, in needed us with regards to 1 hour possibly even, when i kept on ending to look at images in the lovely Balinese landscape - almond terraces, foothills shrouded throughout misting, along with acquiring spectacular fresh fruits, similar to custard oranges, expanding inside untamed.

While i located a smaller temple, I had created an escape after which it made all-around, for you to get back to the auto. Since our subsequent desired destination in the morning, ended up being with regards to a pair of a long time travel out.

Pura Pasar Agung

Though a fair long distance out, your Pura Pasar Agung Class, based in 1600m, for the larger hills involving Mt. Agung, Bali's nearly all sacred huge batch, can be thought to be perhaps the Besakih Class, the mother Temple involving Bali.

Through the park your car My spouse and i discovered measures, plus much more measures, primary steeply way up towards temple. Not staying your youngest, not your fittest man or woman, My spouse and i commenced rising which has a impression involving trepidation, unclear i would likely help it become on the temple. Nevertheless I did, along with the good news is My spouse and i merely found after it is a number of more than 200 measures to acquire generally there. On how way up many of us satisfied a gaggle of young men decreasing through the temple, even now donning his or her lovely temple apparel. The idea certainly not ceases to make an impression us precisely how tightly religion can be interwoven using day to day activities throughout Bali.

Pura Pasar Agung is surely an extraordinary gang of wats along with shrines, using Install Agung a new really pressence inside qualifications. It is usually the beginning of one of several Install Agung walks - i got zero intent of performing. On how household My spouse and i quit along with ordered a number of fresh farmed salak, your renowned and intensely scrumptious community berries which in turn many of us call up snake berries.

Not in Bangle Yeh Masem in close proximity to Amed, not in Pura Pasar Agung does My spouse and i meet up with just about any travelers as well as souvenir dealers, which has been a true advantage, along with My spouse and i again recalled precisely why My spouse and i are in Bali.

[mobelmatz]

Don Papa, einer der weniger bekannten Helden der philippinischen Revolution. Als Vorarbeiter auf einer Zuckerrohrplantage, schloss er sich dem Kampf um die Unabhängigkeit seines Landes an. Er wurde der Anführer seiner Landsleute bei der Vertreibung der Eroberer aus seinem geliebten Land. Don Papa stammt von der Insel Negros im philippinischen Archipel. Mit diesem außergewöhnlichen Rum werden die Helden der Revolution geehrt. Er wird aus hochwertigem Zuckerrohr raffiniert, der auf äußerst fruchtbaren vulkanischen Böden wächst. Der Don Papa Rum 10 Years Old reift 10 Jahre lang in verkohlten Eichenfässern und wird in limitierten Small-Batches abgefüllt.

via Produkte – easy-shoppen.de

[whiskyleaks1]

Comme tous les ans on fait notre liste au père noël. Cette année on y met un rye, un bourbon, 5 whiskies, un rum, deux livres et le désormais classique pull moche, le tout entre 10 et 359€. De quoi trouver le cadeau parfait pour joli papa, le cousin débile ou les potes.

Whisk(e)y

Lot n°40 rye whiskey, 43%, 33€ le canadien qui bastonne

    On vous en parlait déjà ici mais ce merveilleux rye n’était à l’époque pas encore disponible en Europe. Avec les canadiens il faut faire gaffe, les bougres ont la fâcheuse habitude de donner le nom de rye à tous leurs whiskies, qu’ils soient produits avec du blé, de l’orge du maïs, du seigle ou du crottin de caribou. Avec ce Lot n°40, pas d’embrouille ! C’est du 100% seigle qui tabasse. Malgré son taux d’alcool plutôt raisonnable, le bazar ne manque pas de caractère. Un jus racé qui envoie les épices et les abricots dans la tronche. Avec un tel rapport qualité prix on n’hésite pas et on passe au canadien. Dispo ici

       W.L. Weller Antique 107, 53,5%, 43€, le Pappy du pauvre

  Buffalo Trace distille ses bourbons depuis plus de 200 ans. Cette vénérable institution du whiskey américain produit une grosse dizaine de bourbons dont E.H.Taylor, Sazerac ou Stagg. Pour W.L.Weller, la distillerie utilise la recette du légendaire Pappy Van Winkle mais le vieillissement est plus court. Ce wheated bourbon a une forte teneur en blé, cela lui apporte délicatesse et gourmandise. Embouteillé à 53,5% le Weller Antique 107 a passé environ 7 ans en fut, il se caractérise par un nez très complexe. En bouche son équilibre impeccable fait mouche et sa puissance se prolonge sur des notes d’épices et de caramel. A défaut de pouvoir s’offrir un Pappy, ce Weller fera parfaitement l’affaire ! Dispo ici

     (D’un) Verre printanier, 46%, 54€, le whisky français subtil et floral

  Benjamin Kuentz n’est pas qu’un nouvel embouteilleur indépendant. Il revendique, légitimement, son titre d’éditeur de whisky français. Pour sa collection il a travaillé en étroite collaboration avec Rozelieures afin de produire un whisky aux notes florales ahurissantes. Assemblé à partir de jus ayant vieilli 4 à 6 ans dans des fûts de Cognac et de bourbon, ce whisky étonne par un nez d’une fraîcheur enivrante. On se balade entre les notes de fruits blancs, de céréales et de fleurs. En bouche les fruits, les agrumes et les amandes se tirent la bourre et des notes plus herbacés apportent un peu de complexité. Avec ce verre printanier, Benjamin Kuentz propose un superbe whisky d’apéritif , facile mais pas faiblard ! Dispo ici

  Wolfburn small batch n°128, 46%, 89€, la tourbe en mode chill

  En quelques années d’existence, la distillerie s’est taillée une belle réputation chez les amateurs. Si les distillats nous avaient emballé on n’avait pas sauté au plafond après avoir goûté le premier single malt sorti en 2016 (ça se passe ici). Depuis, Wolfburn a sorti pas mal de nouveaux embouteillages pas tous égaux devant les dieux du malt. Pourtant avec ce small batch n°128 Wolfburn justifie les critiques flatteuses et livre un whisky très réussi. Marqué par un nez très doux (vanille, tarte aux pommes) rehaussé par des notes de fumée subtile, ce Wolfburn donne sa pleine mesure en bouche avec une vague de chocolat noir et une bonne dose d’agrumes. D’une belle complexité, on le dégomme avec plaisir après un gros repas. Dispo ici

    Chivas Ultis, 40%, 175€ pour marquer des points avec beau papa

Si beau papa est un amateur occasionnel de whisky et qu’il n’a que peu d’estime pour vous, ce Chivas Ultis devrait remettre les compteurs à zéro. Avec son flacon luxueux et son bouchon qui n’est pas sans rappeler le manche du sabre de Dark Vador, ce blended malt ne fait pas les choses à moitié. Assemblé à partir des jus de 5 distilleries, Tormore, Longmorn, Allt A’Bhainne, Strathisla et Braeval, Ultis est un bonbon qui vous mettra joli papa dans la poche. Marqué par les fruits et le miel, le jus passe tout seul et devrait faire un carton à l’apéro de Noël. Un bien bon whisky dont vous oublierez le prix une fois que beau papa vous aura pris dans ses bras. 

        Yoichi & Miyagikyo Rum cask, 46%, 395€, pour ce cousin débile

    Pour ce cousin débile qui fanfaronne et crie à qui veut bien l’entendre que le whisky japonais est largement supérieur à l’écossais, on opte pour ce merveilleux coffret signé Nikka. Pour la modique somme de 395 € vous offrirez à ce cousin l’occasion de faire le beau avec un whisky plutôt fade mais qui a l’immense avantage de coûter beaucoup trop cher. Une occasion unique de rendre un imbécile heureux.

      Pour ceux qui n’aiment pas le whisky

Foursquare Criterion, 56%, 63 €, le bon plan rhum

    Digne successeur du 2004 don on vous parlait ici, ce Criterion est peut être le meilleur rapport qualité prix du monde du rhum. Vieilli 10 ans en futs de bourbon et de madeira ce Foursquare a des chevaux sous le capot. Malgré sa puissance il reste très facile à boire avec ses notes de bananes et de noix de muscade. C’est gourmand, complexe, riche et intense. Du très gros matos dont on ne se lasse pas, peut être encore plus réussi que le 2004. Ce Foursquare réussit la synthèse parfaite entre le bois, les épices et le fruit. A acheter les yeux fermés. Attention à ne pas traîner, ça devient compliqué à trouver…

    Des cadeaux qui ne se boivent pas

Un abominable pull pour bouteille, 12$

L’année dernière Laphroaig avait tapé très fort avec un pull de Noël qui piquait les yeux et grattait le cou. Malheureusement cet objet de culte est désormais introuvable; les whisky geeks se sont certainement rués dessus comme la chtouille sur le bas clergé. Cette année on se rabat donc sur un pull pour bouteille du meilleur effet créé par Maker’s Mark. Avec sa laine soyeuse et ses couleurs chatoyantes, il égaiera votre intérieur et gardera votre bourbon au chaud. Si l’on n’est pas sûr de l’intérêt d’une telle démarche on ne peut que saluer la réussite visuelle. Pour couronner le tout, cet objet parfaitement inutile ne vous coûtera qu’une dizaine d’euros. On n’a pas essayé mais le pull doit également convenir aux teckels pré-pubères. Dispo ici

      Un peu de lecture

Si vous ne buvez pas mais que le monde des spiritueux vous passionne vous pouvez soit consulter un spécialiste soit acheter l’un des ouvrages suivants.

Pour le  Guide Hachette des rhums sorti le mois dernier Christine Lambert s’est donné beaucoup de mal. Elle s’est enfilé pas moins de 400 rhums des 4 coins du globe et nous en donne ses impressions. Avec son style unique elle s’intéresse également à l’histoire, aux méthodes de fabrication et aux tendances de ce spiritueux qui excite pas mal de monde. Un ouvrage de référence, complet et quasi exhaustif,  écrit avec un style chill et relax qu’on lira au coin du feu en sifflant l’un de ses coups de cœur. Prix : 24,90€

Si beau papa ne veut pas entendre parler de canne à sucre et qu’il ne jure que par le malt vous pouvez lui prendre la nouvelle édition d’Iconic Whisky coécrit par Alexandre Vingtier et Cyrille Mald. Avec cet ouvrage revu et augmenté, les deux compères de la RVF réinventent la roue des arômes et livrent, à travers une approche très visuelle, leurs notes de dégustation sur des milliers de références. Prix : 24,90€

Whisky de noël 2017, guide d’achat

Comme tous les ans on fait notre liste au père noël. Cette année on y met un rye, un bourbon, 5 whiskies, un rum, deux livres et le désormais classique pull moche, le tout entre 10 et 359€.

Whisky de noël 2017, guide d’achat

Comme tous les ans on fait notre liste au père noël. Cette année on y met un rye, un bourbon, 5 whiskies, un rum, deux livres et le désormais classique pull moche, le tout entre 10 et 359€.

Whisky de noël 2017, guide d’achat Comme tous les ans on fait notre liste au père noël. Cette année on y met un rye, un bourbon, 5 whiskies, un rum, deux livres et le désormais classique pull moche, le tout entre 10 et 359€.

[michaelgabrill]

Don Papa is a traditionally aged rum, made in small batches and now available in the United States.