Diageo-owned Canadian whisky brand Crown Royal has released the Marquis blend which has been finished in Caribbean rum casks The new blended Canadian whisky will be available in select states in the US inviting consumers to connect with ‘Crown Royal Marquis Moments.’ said: “Crown Royal Marquis is a very special innovation for the brand one that truly brings to life our goal of creating exceptional whiskies for every occasion “Its layered flavours and strikingly unique bottle were crafted with everyday royalty in mind so consumers over 21 years can enjoy a spirit that makes a delicious cocktail and represents that inviting energy we want to see again in nightlife culture.” Marquis will pop up at Washington DC and Atlanta’s ‘most high-energy’ events to celebrate the launch inviting consumers to reignite nightlife over elevated cocktails and vanilla with dates and figs on the finish and soda for one of the brand’s signature cocktails The whisky is presented in a purple-hued bottle Crown Royal Marquis will available from this month in Georgia and select military bases where spirits-based beverages are sold Last year, the Canadian whisky brand expanded its portfolio with the launch of its first single malt and its oldest expression to date, a 31-year-old whisky In November, Crown Royal reimagined its Reserve blend as a 12-year-old We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Ask a Puerto Rican what their preferred rum brand is Named after the famous, fictional hidalgo Don Quixote – protagonist of the family’s favorite novel – the island’s signature spirit having maintained long-term family ownership Drinking Don Q is a pleasure like other spirits in the industry but to experience Don Q is to experience Puerto Rican tradition The distiller has been using the original rum recipe throughout its legacy The original distillery used to produce it was founded in 1865 and remains in use today Although the name of the brand was presented officially in 1936 the spirit has always been the same and is the oldest one from the island Puerto Rican law states that all rum must be aged for a minimum of one year in a barrel and that legislation has also shaped the production and identity of Don Q “One of the trends you see in the rum industry right now is other brands make these sweeter rums… That makes it a smoother rum and more attractive to a broader clientele but in Don Q we don’t do it like that.” Roberto Serrallés explained to Ark Republic While he emphasized his appreciation both for the sweeter drinks and the people behind them he noted that keeping the traditional set–unsweetened–is part of what maintains Don Q’s identity both in terms of taste and looks if you substitute vodka for Cristal in a drink you wouldn’t be able to tell the difference For areas without enough islanders to generate demand “You have this situation where the rum market is controlled by three brands … They have a force in the market that’s much larger than a small company from Puerto Rico trying to sell rum there They’ll put all sorts of obstacles in the way,” explained Serrallés While Serrallés spoke favorably of one of those companies thanks to having a distillery on the island he also emphasized the challenge in getting customers to try a new rum due to factors such as brand loyalty Convincing other Boricuas to choose their nation’s premier rum isn’t a challenge but convincing people unfamiliar with the spirit and its cultural significance – especially when they’re already committed to brands like Bacardí – is substantially more difficult and piecing that barrier with people who are not acquainted with the spirit is the key to growing the brand in other circles That importance that familiarity carries pervades within the company’s management The first words you read in the back of any Don Q bottle are “A family tradition.” In front of it the words “Crafted by Familia Serrallés” and “The Joyful Spirit of Tradition” are on each side of the logo These are leading principles that have defined the brand Serrallés was the latest of his pedigree to own the business having now retired from his position as Vice President of Business Development it is professionally managed–a shift which was ultimately a familial decision that shortly preceded Serrallés’ retirement His ownership marked the sixth generation of Serrallés to inherit the company “Family businesses are excellent but they’re also complicated,” Serrallés shared “We have to make the decisions to help the family business grow in an organized way and establish ourselves so we can keep going for six more generations.” it is more in line with the norm as several major rum producers across the globe have stayed lineage-owned The reason for this goes back to the American Prohibition era also around the time Puerto Rico went from Spanish control to the U.S Many spirit suppliers in the time were simply families with the resources and knowledge to make quality products Since it was a legal and social liability to outsource much of the work and management aspects families relied on those they knew they could trust the most: each other families like the Serrallés continue the tradition While these brands and family legacies may usually be competitors in the market this is not the only instance of cooperation between them Serrallés had no intention of inheriting the ancestral business he found his calling when his father sought help with an obstacle his son had gotten his Ph.D Rum making generates a substantial amount of waste water the wastewater contains biological matter from the yeast used for distilling so too did the necessity for a solution increase he officially began his work with the brand as a consultant it’s a bit of a cautionary tale for humans Too much of a good thing is a bad thing,” Serrallés joked For each liter of rum produced, around 8-15 liters of wastewater is generated Part of the challenge is that the byproduct is hard to treat as well as to meet legal standards for clean water it can be a healthy booster for dry-land plants thanks to its nutritional content; but in excess can be harmful to soil and plant growth; not unlike rum itself in a sense the brands and the family history is just as important as producing the rum itself That’s why environmental protection innovations are routinely shared amongst otherwise competing companies. In a small, tropical island like Puerto Rico, which is one of few biodiversity hotspots across the globe those safety measures carry a special kind of meaning “We share a lot of information in that part of the industry he explained”  “This is normal in the back end…One solution that helps me and helps you–we’ll share and you create this system of protection.” Puerto Rico is an outlier for many things in the U.S. which is 18 rather than the standard 21 across the rest of the nation leading to a more normalized drinking culture some parents introduce their children to liquor during their mid-teens Given the preference for rum and rum-based drinks Don Q ends up at the center of that culture Old San Juan’s bars are stocked with all sorts of mixers and cocktail essentials always having a wide selection of Don Q ready for any rum related request Be it a shower of shots amidst a boozy Friday night or a smooth sipping rum to accompany a cigar Don Q has options for all people at any time Although Serrallés said picking a favorite way to drink is like asking him to pick a favorite child “If I’m leaving work and I want something smooth to relax If it’s night time and I’m at a cocktail bar double aged casks on the rocks as a bit of a dessert is spectacular.” Serrallés divulged Serrallés even shared a special method from his friend to take the staple Rum and Coke to the next level colloquially known in the Caribbean as a Cuba Libre The distiller’s secret leads to the mixed drink feeling like a proper collaboration of the flavors The lime accents the cola flavor which has been enhanced with the crisp and sweet sensation of the rum is enhanced with those aspects by mixing it with the rum before adding the coke Don Q Cristal is ideal for this given its mixable qualities and uniquely clean finish Few things are quite as refreshing but relaxing on cool summer nights When it comes down to what makes Don Q special it is not just the unique craft or the homely flavor Akin to the Don Q brand having stayed in the Serrallés family rum has stayed in Puerto Rico’s genealogy for ages Generational involvement is not exclusive to the Serrallés legacy as other families in the company have been involved for decades the appreciation that goes into making this There’s people that are third generation in the team.” “We share with our local consumers all sorts of important events in their life Any social event has a bottle of Don Q.” Serrallés explained in all of the events in the life of a Puertoricans Sign up for Ark Republic's Weekly Check in Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" After years of resistance and holding the front lines Zelensky is now negotiating peace amidst complex Family retells their narrow escape from the Eaton Trail as they start to rebuild after losing In a quick Q&A with New York University environmental professor Dr After a record-breaking critique of the executive branch and an appeal to fellow Americans Email: buildwithus@arkrepublic.com Phone: 973-988-5881 Location: Newark In partnership with Haute Living, Hip-hop legend Fat Joe took over the iconic Fontainebleau Miami Beach to celebrate the official launch of Sonrisa Rum marking the start of Miami Race Week on May 2 Sonrisa is a super-premium rum born from the island’s vibrant soul Infused with the rich traditions of Puerto Rican music Sonrisa is more than a spirit—it’s a celebration of life well-lived Sonrisa offers a refined yet joyful drinking experience including the ‘Island Runner’ with Sonrisa Rum grenadine; ‘Pink Flamingo’ with Sonrisa Rum and mint; and the ‘Charred Pineapple Old Fashioned’ with Charred pineapple-infused Sonrisa Rum alongside Sonrisa Rum co-founders Jae Goodman and Shareef Malnik handed out Sonrisa hats and gave guests a personal taste of the brand’s smooth bold flavor that invites you to raise a glass and share the glowing spirit of Puerto Rico with the world The evening reached a peak when Fat Joe hit the DJ booth for surprise performances of crowd-pleasing hits like “What’s Luv?” and “All The Way Up,” igniting the dance floor and setting the tone for an unforgettable weekend The launch was a celebration not just of a new spirit but of the cultural energy and community Sonrisa Rum aims to embody Available in three distinct expressions including Sonrisa Platino a silver rum aged one year with notes of raw cane twice-finished in bourbon casks with rich layers of caramel zero-sugar rum aged three years that delivers complex notes of cacao Sonrisa is now available throughout the Fontainebleau Miami Beach IWC and Mercedes-AMG Petronas kicked off the 2025 Miami Grand Prix with a soiree featuring George Russell and the stars of the new F1 film Dionysus redefines NYC nightlife with Gen Z-led events blending culture Christian Dior Parfums ushered in a new era as it unveiled its second U.S flagship fragrance and beauty boutique at South Coast Plaza Miami’s elite gathered at The Moore to honor rap icon and entrepreneur Rick Ross the inaugural cover star of Haute Jets by Haute Living and Bacardi Reserva Ocho celebrated Emilio and Gloria Estefan at Five Miami Beach Effect Doctors brings doctor-led IV therapy to Saudi Arabia Receive Our Magazine Directly at Your Doorstep Embark on a journey of luxury and elegance with Haute Living magazine Subscribe now and have every issue conveniently delivered to your home Join Haute Black and unlock access to the world's most prestigious luxury events An ice cream van serving seafood instead of soft serve is touring the UK this week in a new street-level marketing campaign from Kraken Rum tentacle-topped van dish out gelato-style scoops of smoked mackerel pâté spicy tuna and creamy taramasalata in black wafer cones Each scoop comes with an unexpected garnish – including Monster Munch crisps caviar and octopus – along with bold drizzles like buffalo hot sauce and Kraken teriyaki glaze the campaign reimagines familiar seafood recipes in the visual format of ice cream surprise and attract attention on the high street The unorthodox concept was developed with the help of food professionals and leans into the brand’s taste for the theatrical The Sea Scoops van began its tour in Manchester on Tuesday (29 April) and will stop in Birmingham while over-18s are invited to try chilled Kraken cocktails designed to complement the savoury scoops Samples are available from 11:30am each day until they run out The van has recently been moored in Manchester and Birmingham; is in Battersea Power Station today (2 May) and heads to Brighton tomorrow (3 May) The campaign forms part of Kraken’s long-running strategy of darkly humorous high-impact activations that reflect its bold brand identity has built a distinctive presence in the spirits category through its rich spiced Caribbean blend and immersive storytelling which introduced the world’s first black spiced rum gothic imagery and surreal humour into its campaigns Previous activations have included limited-edition bottles themed around sea monsters As the brand puts it: “To not respect the power of The Kraken is to not respect the sea.” With seafood in cones and rum in hand it’s clear the Kraken remains committed to stirring the waters Download the Mint app and read premium stories Log in to our website to save your bookmarks You are just one step away from creating your watchlist Looks like you have exceeded the limit to bookmark the image In case you can’t find any email from our side This is a subscriber only feature Subscribe Now to get daily updates on WhatsApp The Peach State is experiencing a rum renaissance Julie Sheppard joined the Decanter team in 2018 and is Regional Editor for Australia New Zealand and South Africa & Spirits Editor she worked for a range of drinks and food titles including as managing editor of both Imbibe and Square Meal associate publisher of The Drinks Business senior editor of the Octopus Publishing Group and Supplements editor of Harpers Wine & Spirit she has over 20 years\u2019 experience writing about food drink and travel for a wide range of publications Time Out and national newspapers including The Telegraph and The Sunday Times Decanter is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission. Learn more Have you got a bottle of rum in your drinks cupboard? If so, you’re not alone. Rum is currently on a roll in the UK More people than ever are choosing to drink rum in bars as well as buying bottles to enjoy at home Rum sales in the UK overtook whisky for the first time in 2022 – and it continues to dominate Data from CGA by Nielsen IQ showed that last year rum accounted for 14% of UK spirits sales According to UK market analysis by Straits Research these sales are being driven by dark and gold rum A rise in premium brands is also driving the trend ‘Dark rum is an increasingly interesting category Over the last five or six years we’ve seen interest in rum hit an all-time high as drinkers have delved deeper into the category,’ confirms Dawn Davies MW Diplomatico’s sugar cane fields in Venezuela Distilled in roughly 50 different countries around the world It can either be distilled from sugar cane juice As a general rule molasses-based rums will have richer flavours while cane juice rums are fresher and fruitier Water and yeast are added to the juice or molasses to cause fermentation Typically rums that are destined to be aged are produced in pot stills while unaged rums are made in column stills But producers frequently blend spirits from both types of stills to create a particular flavour profile Worthy Park Estate rum distillery in Jamaica Typically the final dark rum is created by blending different barrels together – these can be various ages production methods and even from different countries who have trained and tasted extensively to hone their skills Checking barrels at Havana Club’s San Jose de las Lajas rum distillery in Cuba Credit: YAMIL LAGE / Contributor / Getty Images It’s important to note that not all dark rums get their colour from ageing in wood however caramel or burnt sugar as a cheaper alternative ‘We’ve seen more information on the production methods and flavour profiles being provided by brands, a charge we led for retailers with The Whisky Exchange Rum Classification that we created in 2019,’ notes Davies there’s still work to do to build the understanding that dark rum doesn’t necessarily mean aged rum with the colour achieved using additives and caramel colouring Credit: MarianVejcik / iStock / Getty Images Plus dark rum offers lots of options for drinkers ‘There’s so much variety in rum – one of the reasons we love it so much – which means there’s so much we can do with it,’ says Jamie Shields co-owner of specialist rum bar Ruma in Edinburgh Ruma is now home to the largest collection of rum in Scotland with over 170 different bottles – so Shields should know Because dark rums have a complex flavour profile sipping them neat – with or without ice – allows you to savour the layers of aroma and flavour vanilla and spices such as cinnamon and liquorice while the Dark ‘n’ Stormy or variations are perfect for a spiced rum.’ To make a Dark ‘n’ Stormy at home combine 50ml dark rum 25ml fresh lime juice and 100ml ginger beer in a highball glass filled with ice Add two dashes of Angostura Bitters and garnish with a lime wedge If you are using dark rum instead of whisky to make a Rum Old Fashioned 10ml sugar syrup and three dashes of Angostura Bitters to a mixing glass with ice Stir well for several minutes to chill and dilute the mix Strain into a rocks glass filled with ice and garnish with an orange twist I also enjoy using lighter styles of dark rum in a Daiquiri instead of the usual white rum – especially in the winter months – to create a more mellow 15ml freshly squeezed lime juice and 10ml sugar syrup into a cocktail shaker Half fill with ice and shake until your hands are cold Here are some suggestions – a mix of old favourites and new releases at different prices – to give you inspiration… Jamaica’s Black River is the water source for Appleton Estate’s rums including this long-aged blend of pot and column still rums created by Master Blender Joy Spence Caramel and vanilla nose with notes of dried orange peel Ron Barceló is a certified carbon-neutral rum producer is the first Dominican organic rum; it’s made from fresh sugar-cane juice extracted from 150ha of organically farmed sugar cane and aged in US oak mellow fruity aromas – banana and cherry – plus fruit cake The rich and velvety palate is layered with tropical fruit with darker hints of tobacco and chocolate on the finish A permanent addition to the Black Tot range since last October this is a solera-aged blend of rums from Guyana The blend begins with Black Tot Finest Caribbean rum which is aged up to two years in first-fill oloroso and Pedro Ximénez Sherry casks before entering the three-tier solera system Diplomático was acquired by spirits giant Brown-Forman in 2023 – becoming the first rum in the company’s global portfolio Diplomático’s flagship Reserva Exclusiva delivers rich smooth aromas with harmonious notes of dried fruit but with plenty of spicy punch and lots of depth: layers of golden toffee Made in Guyana on the banks of the Demerera River Produced using both wooden and metal Coffey stills lead to a smooth palate with a chocolate caramel core Mellow baking spices and light fruit cake; expansive finish with notes of shortbread candied orange and smooth dark chocolate and a hint of charred grapefruit Cuba’s Eminente is a newcomer to the world of rum This new 10-year-old release is a follow-up to Eminente Amber Claro (three years old) and Eminente Reserva (seven years old) it’s notable for a high percentage of aguardiente in the blend The spicy palate has notes of dark chocolate this Bermuda rum undergoes an ageing process at sea Barrels are shipped 59,920 nautical miles between Bermuda and the US which creates more movement of the liquid inside the barrel and helps to create a complex flavour profile Rich and luscious aromas of raisins and sultanas sweet baking spices and bitter dark chocolate hints on the finish leading to a long finish with notes of caramel sauce Mount Gay in Barbados is the oldest rum distillery in the world – and this special release is the sixth in its Master Blender Collection aged in bourbon casks for a minimum of 20 years then finished for an extra year in Pedro Ximénez Sherry casks – a first for Mount Gay – it was created by Master Blender Trudiann Branker complex and layered: give it a little time to open up in your glass and reveal fruity notes of plum and cherry The second-biggest Cuban rum distillery after Havana Club Ron Santiago has recently repackaged and relaunched its oldest expression woody aromas with notes of muscovado sugar dark Jamaica ginger cake and plenty of spice where you’ll discover rich creamy toffee plus tropical fruit – banana and mango – with star anise and clove notes lingering on the finish Produced on the island of Mahé in the Seychelles Takamaka rums showcase different production techniques making use of both molasses and cane sugar rums Pti Lakaz is a blend of two Seychelles rums – a pot-distilled cane rum matured in three types of oak and a molasses rum rested in ex-bourbon casks – with an eight-year-old molasses rum from Foursquare Distillery in Barbados the Transcontinental Rum Line series showcases rums that are shipped from their tropical origins and further aged in the cool continental European climate this latest release was distilled at Australia’s oldest distillery and spent four years in a single bourbon barrel before it was shipped to Europe for a further six years so add a few drops of water to open up its aromas of bananas with exotic hints of mandarin and dry oaky spice that lingers long on the finish Please enable JS and disable any ad blocker The spirit that defines the Caribbean is at the middle of a legal fight In Jamaica, rum is "more than just a drink", said Caribbean National Weekly It's an essential part of the island's identity and culture – "a symbol of national pride and craftsmanship" it's no surprise that a legal dispute over what makes a rum an "authentic" Jamaican rum is causing quite a stir National Rums of Jamaica (NRJ) is appealing a ruling made last year by the island's Intellectual Property Office that rum made on the island but "aged outside of Jamaica" can "no longer be called Jamaica Rum" From our morning news briefing to a weekly Good News Newsletter get the best of The Week delivered directly to your inbox It's true that strong GIs can "anchor production in that region" preventing a product from "becoming generic and losing its value" "successful and longstanding GIs" have benefited such products as "Scotch whisky The idea was that the same would happen for Jamaica Rum boosting "acclaim and business" and "pride in product so intimately linked to Jamaica's history" has a business model that's dependent on "exporting rum in bulk and ageing it overseas" Claiming that the amendment threatens the end of its business it argues that rum aged outside Jamaica is still Jamaican rum and that "the island has exported and aged rum abroad for centuries" The fight over the definition of Jamaican rum, then, is not overblown. It's about heritage as much as it's about business. SPA wants Jamaican rum to be "globally recognised and safeguarded" for generations to come, said Caribbean National Weekly. But, for now, it's hopeful that a "compromise can be reached", said the BBC, even if the outcome is that both sides are "not totally happy". A free daily email with the biggest news stories of the day – and the best features from TheWeek.com Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox" before pivoting into personal finance at the height of the pandemic and cost-of-living crisis and she has interviewed people from across the world and from all walks of life Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian the Press Association and local newspapers performance over the past few years in the US When looking at Jan-Aug performance in previous years: The pandemic ‘bump’ that the category received was a modest +4% 2019-2020 and +2% 2020-2021 (compared to total spirits which saw 5% growth for both years) Rum then slipped into decline from 2022 to YTD This downward volume trend for rum holds broadly true for all its sub-categories — dark rum Declines have been slightly worse for flavoured rum accounting for 43% of total rum volumes in the US This latest data comes from IWSR US Navigator the industry’s only trusted source of monthly volume data for the total US beverage alcohol market — across wine based on highly accurate local tax office data the top 8 States account for 50% of the volume share of rum accounting for 15% of the total rum consumed in 2024 Illinois and Wisconsin each holding a 4% share of the market Premiumisation in Florida has been impressive with the Standard price tier jumping from 15% share of the rum market in Florida in 2019 while Value went from 80% to 51% over the same time period where both Standard and Value price bands lost share to Premium-and-above which gained 5pts of share to represent 12% of the market in 2024 the largest gain of any of the top 8 states Premiumisation opportunities by rum segment:  but happening at lower price tiers than what we have seen for more premium categories like whiskey and tequila The vast majority of premiumisation has been evident between Value and Standard price tiers “The lack of a standardised framework for rum production makes it harder for brands to convey a quality ladder across rum products,” notes Marten Lodewijks are relatively more affordable than high-end products in competing categories,” he notes especially in the current economic climate.”   Despite frequent introductions of line extensions by major brands there is a shortage of completely new brands entering the market particularly compared to categories such as tequila and American whiskey An increased focus on rum-based RTDs may help drive excitement in the category – such as the launch of Captain Morgan & Vita Coco coconut water The above analysis reflects IWSR data from the 2024 data release For more in-depth data and current analysis New data from IWSR US Navigator shows shifts in Am.. IWSR US Navigator data shows no-alcohol beer is le.. Access complimentary insights and analysis to stay competitive and innovative Cookies help us best serve you and your company. By using this site, you agree to our use of cookies. Learn more and read our Privacy Policy here Kōloa Rum Company has crafted premium rums on the Hawaiian island of Kauai since 2009 The distillery’s name honors the region’s rich sugarcane heritage that began in 1835 with the establishment of Hawaii’s first commercial sugar mill in the nearby town of Kōloa “It all started here,” locals say of Kōloa where sugar drove Hawaii’s economy for generations this entrepreneurial success story seeks to celebrate the distillery’s historical connection infusing its rums with the spirit of the island’s agricultural traditions While Kōloa Rum Company honors Hawaii’s past an outdated federal law known as the Jones Act threatens its future this 1920 law requires all shipping between U.S The Jones Act’s purported intent was to prevent dependence on foreign shipping with a fortified domestic shipping fleet the Jones Act built trade barriers that forbid foreign competition with American shipping to this day The number of American cargo ships has shrunk dramatically since the law passed today there are less than a hundred—all with quality far worse than foreign cargo ships The remaining ships largely exist to maintain a monopoly on shipping between the contiguous U.S The Act’s harmful consequences to businesses and consumers are well-documented Goods shipped to Hawaii often cost twice as much as in other states—a daily obstacle for Kōloa Rum Company which must import essential materials like bottles and packaging that cannot be sourced locally it is nearly impossible for Kōloa Rum Company to compete with both foreign and domestic rum producers who aren’t shackled by the Jones Act The shipping logistics required by the Jones Act are as absurd as they are expensive Because no international vessels may serve Hawaii directly Kōloa Rum Company must first ship products to Los Angeles And the trip from Hawaii to Los Angeles costs nearly three times more than shipping from Los Angeles to Australia With businesses trapped under high costs and crippled by impossibly unfair competition the economic damage inflicted on citizens in Hawaii and Alaska alone has already reached billions of dollars—and continues to mount The Jones Act isn’t just bad for business—it’s illegal The Constitution’s Port Preference Clause prohibits Congress from favoring ports of one state over those of another to ensure equal treatment in interstate commerce was specifically designed to disadvantage Hawaii and Alaska despite strong opposition to the law’s discriminatory effects from Hawaiian and Alaskan officials Despite many attempts to repeal or reform the Jones Act including the recent “Open America’s Water Act,” powerful entrenched interests maintain this protectionist scheme Represented at no charge by Pacific Legal Foundation Bob and Kōloa Rum Company are fighting back with a federal lawsuit challenging the Jones Act’s constitutionality under the Port Preference Clause Victory would restore equal footing among Hawaiian businesses and their competitors and finally cast away one of the nation’s most egregious examples of economic protectionism Subscribe to the weekly Docket for dispatches from the front lines The fight to protect liberty and justice never ends donor-supported PLF has successfully litigated to enforce the Constitution’s guarantee of individual liberty Your support empowers countless Americans to fight back and win at the same time you safeguard the liberties of everyone Stay up to date with a weekly highlight of PLF’s issues and cases Pacific Legal Foundation is a 501(c)(3) nonprofit organization Privacy Policy As rum producers fight for customers enduring the cost-of-living crisis this year’s blind-tasting event shows brands are creating a whole host of excellent drops with which to entice consumers In its Annual Economic Briefing, trade association the Distilled Spirits Council of the US shared insights into how the spirits industry fared in 2024 The sector was up in volume terms (1.1%) but down in value (also 1.1%) When it comes to the biggest-selling spirits in the US by volume rum sold 20.7 million nine-litre cases in the US this showed an 8.9% decline compared with 2023 Euromonitor data predicts year-on-year growth for rum with forecast volume sales of 164.7m nine-litre cases in 2024 to 170.2m by the end of 2025 which in the midst of cost-of-living challenges is becoming increasingly competitive A second panel was formed by journalist and broadcaster Joe Wadsack owner and director of Limestone & Jones The final panel consisted of Clinton Cawood drinks consultant and founder of Ruchira’s Table The tasting started with White Rum – Standard where rums priced up to £15 (US$19) were assessed Bacardí Superior collected a respectable Silver medal in this flight for being “a well-priced Two more Silver-worthy rums were uncovered in the next price contingent as the judges moved on to White Rum – Premium (£16-£20) Angostura Reserva and Kakira Silver Rum were the deserving medal winners As the tasting moved to super-premium rums (priced between £21 and £30) the judges were delighted to discover the first Master medal of the day: Worthy Park Overproof Cawood noted: “Classic overproof – very well balanced.” Neotia agreed If you were ever induced to make a rum Martini Five Gold medals were also awarded in this flight Recipients included Havana Club Original – Añejo 3 Años liked for its “bright tropical fruit” notes V Premium White Rum also secured a Gold medal and a workhorse one for the rum industry,” said Chambers “I was impressed with the consistency of the products and this was reflected in the high levels of Golds awarded despite there being rums taken in different directions White Rum – Ultra-Premium (£31-plus) – two Golds and a Silver were awarded complex” DropWorks Clear Drop Rum and Kyomi Japanese White Rum V Rum added to its medal haul with a Gold medal for its V Overproof White Rum expression Jones detected notes of “toasted marshmallows” on the nose “complemented by depth of character on the palate – herbal and spicy Really great alcohol integration at this ABV Starting at the most affordable end of the price table Angostura 5 Years Old received a Gold medal Angostura’s five-year-old impressed with “grassy/cane aromas” leading to “vanilla and muted tropical fruits” An even split of Gold and Silver medals were discovered in the following flight: Gold Rum – Super-Premium (£26-£40) The Gold winners included Ron Santiago de Cuba Extra Añejo 11 Years Old Planteray Isle of Fiji was also a Gold winner due to its “sugarcane syrup The ultra-premium portion of gold rums proved to be especially strong Island Company Rum proved to be deserving of the Master award with aromas of “salty sea air Master-winning Founders Release – Islay Pinot Cask and the higher ABV works really nicely,” said Kiely MacNair’s Boutique House of Spirits secured two Masters one for “complex and intriguing” Exploration Rum – Jamaican Peated savoury and saline profile with fresh cane juicy tropical fruit and a refreshingly sour finish” Stablemate Exploration Rum – Jamaica Unpeated was found to be deserving of a Master for being “elegant – but depth increases throughout the palate” Planteray Sealander Rum was also among the Master-winning cohort beautifully delicate spices and some rich stewed fruit A delicious showcase of the style.” Completing the Master run in this round was Worthy Park Single Estate Reserve enjoyed for “wonderful caramelised persimmon glaze and banana leading to a warm buttery palate” “A huge cornucopia of styles,” said Jones and Wadsack “with some excellent examples showing different sides of the category.” the judges cast aside price points and focused on quality in relation to the products’ respective age brackets Gold medallists included La Hechicera Reserva Familiar light backing spices and lingering fruity notes” One of each medal was awarded in the following round with the top Master award going to Phraya Rum Elements 8 Years luscious and will have a broad appeal,” said Jones who also detected aromas of “grilled peach and Exploration Rum – Panama 15 Years Old secured a Silver medal in the Gold Rum – Aged Over 13 Years heat A trio of Gold winners and a Silver medallist were celebrated in Gold Rum – No Age Statement (Solera) round charming and drinkable” Three Bees Dark Caramel Rum; “easy clean and very mixable” Island Signature Yellow Snake; and “tasty with a long finish” Flor de Caña 12 Years Old starting with premium rums priced up to £25 with “hints of dark chocolate and light coffee” and Angostura 7 Years Old Planteray Xaymaca Rum took home a Master medal with its “refreshing cane juice-forward palate Three Gold medals and one Silver closed the flight “An intriguing group of rums with a huge depth of flavour and some good dark horses (no pun intended) in the mix,” said Roddis the ultra-premium segment showed serious quality – resulting in six Master medals The first of these was awarded to House of Rum Single Cask Dominican 2000 found to have “nice depth of character with fruitiness Flor de Caña 18 Years Old collected a Master medal for its “dark cocoa and good level of complexity and balance for the price point” Barceló Imperial Premium Blend and Barceló Imperial Mizunara Cask both took home Master medals The latter was enjoyed for being a “proper spicy dark rum” rich and satisfying – a proper dark treacle toffee Master-winning Havana Club Tributo 25 impressed the judges with its flavours of “baked plums polished mahogany and ability to hold enough interest through to the finish” “Grows through the palate and gets better and better,” said Jones And the flight awarded a Master medal to Black Tot Master Blender’s Reserve 2024 The rum was described as tasting like “baking spices Four Gold medals and two Silvers completed the flight particularly people who already know the category,” said Greifer Jones was also extremely impressed by this round “Expressing the modern face of modern premium rums while harking back to more traditional styles with character and flair.” The age-statement dark rum segments also delivered positive flights Dark Rum – Aged up to 7 Years ended with three Golds and two solid Silver medals which Cawood said was “all you’d want from this category” Campari Group’s Trois Rivières X.O delighted the judges in the Dark Rum – Aged 8-12 Years heat bold esters – a great example of how to make a non-sugary dark rum.” Three Gold medals and two Silvers were also enjoyed in the flight The Master streak continued into the Aged Over 13 Years round where House of Rum Single Cask Panama 2004 won the top accolade this rum left a lasting impression on the judges Moving to no-age-statement dark rums and Havana Club Añejo Especial secured a Gold medal Ruchira found hints of “pineapple” and deemed it suitable for “rummy cocktails by the fireplace Two Masters were of interest in the following Dark Rum – Overproof segment The first was awarded to House of Rum Single Cask Trinidad 2012 enjoyed for offering strong “influences from the barrel and fermentation – hints of funk yet you get a nice amount of peppery hotness from the barrel and vanilla influences Master-winning Inner Circle Green Navy Strength Rum received its award for showcasing “so much character A Silver medal was presented to Millonario Numero 15 Reserva Especial in the Rum Spirit Drink heat Saint James Blanc 55° led the way with a Master medal The rum was described as “grassy with delicious notes of overripe fruit Eekh Agricultural Rum received the Master accolade for its aromas of “orange blossom light elderflower and gentle tropical notes” leading to “sugarcane juice Very approachable.” Among the four Gold medals in this heat were Saint James VSOP and Depaz Rhum Vieux Agricole Plantation VO A host of medals were awarded in the Spiced segment of the tasting characterful” DropWorks Spice Drop Rum; “crowd-pleasing” Anne Bonny Spiced Rum; Bacardí Caribbean Spiced with “Rubicon mango juice The Cane Spirit/Cachaça round that followed excited the panels resulting in five Gold medals and five Silvers Among the Gold scorers was Pacific Drifter Spiced Cane Spirit which was praised for having “plenty of fondant candied orange on the palate with cinnamon spice bottle sweets and tangy sherbet at the end” The remaining Golds were give to Dom Tápparo products but sweet” Cachaça Cabaré Extra Premium 15 Anos “An intriguing and interesting round of products that show the incredible breadth of the cane spirit category,” said Chambers As the competition headed into the last few flights the Flavoured Rum round delivered six Gold medallists and four Silvers Planteray Cut & Dry Rum secured one of the six Golds Fortitude Spirits Group gained three Gold wins in this heat including a medal for Hawksbill Mango Peel Spiced Rum plenty of rum character underpinning the fruit there was one more tasting challenge left for the judges as the Master medallists were resampled to award the Rum & Cachaça Taste Master 2025 title the judges left confident in their choice – thrilled to crown House of Rum Single Cask Dominican 2000 as this year’s champion It is evident that progress is being made throughout the rum industry to leave behind its outdated persona of a sweet this year’s tasting proved producers are embracing authentic and are more aligned than ever in their aim of bringing quality rums from around the world to curious consumers While there may be challenges ahead for the global spirits trade in 2025 if the quality of rums on the market remains high the category’s popularity will surely continue to grow Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInLAKE CHARLES (KPLC) - We all know Louisiana’s rich culture includes French and Spanish roots and that’s what the Rum Revival Festival is all about “We love this event for Lake Charles because the area has historical roots to the Caribbean; we think this is a fun and exciting way to engage history a bit and bring rum and tequila and other Caribbean foods to the area,” said Nathaniel Allured But the Rum Revival Festival is more than just a time to enjoy food and drinks as they have partnered with United Way to help fund the education of our kids “All of the events that we produce at S&B events Our partner has been United Way; they have a wonderful program that pays scholarship dollars to families to put kids who are ages zero to six and put them in accredited day schools to get their education started,” he said Allured encourages the public to come out this event “I encourage anyone to come out to Bubbles on the Beach or Rum Revival new sparkling wines and dishes that are not available normally It is a great opportunity to get creative and let your taste buds experience some new things,” Allured said “Come see us out here at Rum Revival; it’s going to be a great time.” For tickets, CLICK HERE. WorkBoat+ Membership – Free to Join You may unsubscribe from our mailing list at any time Diversified Communications | 121 Free Street NEWS: Long-Delayed USCG Polar Icebreaker Moves Into Full Production A Hawaiian distillery has filed a federal lawsuit challenging the Jones Act arguing the 1920 law violates a clause in the Constitution that prohibits Congress from favoring ports of one state over another.  argues that the Jones Act violates the Port Protection Clause – a line in Article 1 of the Constitution – and “inflates costs and severely disadvantages American businesses in Hawaii and Alaska.” “Hawaii and Alaska are forced to pay billions in extra costs because of a shipping law that Congress had no constitutional authority to create,” said Joshua Thompson a senior attorney at Pacific Legal Foundation a public interest group that goes to bat on property rights and conservative legal causes “The Port Preference Clause was designed to prevent this exact type of economic discrimination.”   Kōloa Rum’s case echoes longstanding complaints from Hawaiians about how the Jones Act requirement for cargo between U.S ports be carried on U.S-flagged and crewed vessels drives up the cost of living for island businesses and residents “The Jones Act doesn’t just hurt our business — it hurts all Hawaii residents,” said Bob Gunter in a statement announcing the federal lawsuit.  “We pay more for everything we import paying exorbitant costs for exporting our rum to our fellow Americans outdated law that discriminates against the citizens of Hawaii and Alaska.”   The Port Protection Clause – described by Pacific Legal Foundation lawyers as “a largely overlooked provision of the Constitution” – was rooted in the Founders’ debates over federal and state powers Ensuring equal protection for each state’s seaborne trade commerce was a critical consideration then “No Preference shall be given by any Regulation of Commerce or Revenue to the Ports of one State over those of another; nor shall Vessels bound to The Pacific Legal Foundation’s argues the port clause renders the Jones Act restrictions on Hawaii trade unconstitutional It echoes other attempts over the years by critics – notably the late Sen and various free-market and libertarian advocates – to change the law District Court for the District of Columbia.  Become a WorkBoat+ Member learns how to make a Dead Reckoning cocktail from bartender Tim Symes at Smuggler’s Cove cocktail bar Examiner reporter Natalia Gurevich learning how to make a Dead Reckoning cocktail from bartender Tim Symes at Smuggler’s Cove cocktail bar at 650 Gough St The Dead Reckoning cocktail is a drink created by Martin Cate general manager Christopher Ward and Examiner reporter Natalia Gurevich taste a Dead Reckoning cocktail at Smuggler’s Cove cocktail bar at 650 Gough St A Dead Reckoning cocktail — such as this one made by bartender Tim Symes at Smuggler’s Cove — includes rum The “rum bar masquerading as a tiki bar” aims to find the right spirit and cocktails for its customers — no matter how many ingredients or how much muddling it takes It takes a few moments for my eyes to adjust to the darkness after stepping through the front door of Smuggler’s Cove at 650 Gough St. That brief instant provides just the right transition for me — and I imagine the San Francisco bar’s other customers — to be lulled into the “fantasy” that Christopher Ward told me is part of what the staff at the “rum bar masquerading as a tiki bar” is trying to accomplish “A big part of tiki is whimsy — the fantasy of things that don’t actually really exist,” Ward said Standing in the entrance feels as if I’ve stumbled into the treehouse that Tarzan’s parents made when they were shipwrecked on the island that became their home at the beginning of the 1999 animated Disney movie The walls are rough wooden slats made to look like the hull of a ship bottles and maritime tchotchkes decorate beams and cubbies and a realistic full-sized anchor is tied across the ceiling But of course, I’m not there to feel as though I’ve been transported into one of my favorite childhood movies while Phil Collins serenades me in the background. I’m here to tackle the type of cocktails that have always intimidated me: tiki drinks and seemingly made from a million ingredients tiki drinks are admittedly fabulous — but they’ve always seemed like more trouble than they were worth Give me a drink a coal miner would have after a day in the mines But I didn’t set off on this mission to find The City’s best cocktails to be a quitter And San Francisco has a thriving tiki scene which makes it far from The City’s oldest tiki bar but what sets it apart is its dedication to rum the varieties it has available and the education it offers its patrons Owner Martin Cate created the Rumbustion Society to encourage customers to explore the bar’s rum collection It begins with a 20-chapter lesson plan comparing and tasting different types of rums the lowest rung on the society’s three-level membership ladder a member must sample more than 200 rums — although some have gone on to sample thousands “There are some things we don’t talk about here,” Ward said While I doubt I’ll go on to be that dedicated I was ready to take on the challenge of making a tiki drink even if the one they chose for me involved using a blender and peeling things would be able to capture any errors for posterity has been a bartender at Smuggler’s Cove for the last two years and worked at the bar for the last seven I felt I was in good hands with a man who said he has 27 Hawaiian shirts in his closet The Dead Reckoning was my cocktail to make which the staff said is one of the menu’s easier drinks: It includes rum Some cocktails have as many as 13 ingredients but difficulty making drinks can also depend upon technique the technique required to make the Dead Reckoning was pretty straightforward 1 ounce of seltzer water — which I somehow didn’t spray myself with — and 2 ounces of sweet molasses-based Hamilton 86 Demerara Rum Next comes 1½ ounces of a mix of vanilla liquor cognac and maple syrup called “dead mix” that also gets dumped into the shaker a few ice cubes — to “agitate” the concoction Symes said — and then a full scoop of shaved ice before blending for a few seconds to create a soft slush Proxy materials for Wells Fargo’s annual shareholder meeting show the financial services giant’s address as being 420 Montgomery St Studies indicate AI’s water demands for cooling servers and power plants are already huge and could more than double by 2030 The worth of a typical home in San Francisco has trended differently than peers in other nearby counties  The cocktail is poured slowly into a tall glass so a frothy head forms before it’s topped off with garnishes Add a handful of fresh mint leaves — the ends twisted off and then slapped against the glass to release the oils and activate the scent — placed atop the head and then a lemon peel — curled and twisted over the drink to once again release the oils and the scent — placed aloft After placing the straw and slapping the napkin on the bar with a flourish One sip sold me: The Dead Reckoning is a balance of sweet and acidic Ward chose this drink — an original created by the owner — out of the 80 on the Smuggler’s Cove menu because the staff wanted me to get a sense of the amount of care that goes into what it does every single night: making some 300 drinks for customers during a given shift “A lot of the best things in the world involve work “But a lot of businesses feel that one of the best ways they can fight the cost of labor is by cutting down the steps — consolidation Ward said it’s possible to still make great cocktails from batches But the Smuggler’s Cove bartenders feel that the effort that goes into their drinks can’t be beat “There’s nothing that I can say to diminish the importance of just the actual physical level,” Ward said Regulars Heather Robinson and Jonathan Gilbert said this is why they’ve kept coming back for the last 15 years after first stumbling on the place shortly after it opened and having little to no interest in rum beforehand and they’re really interesting,” Robinson said The two are third-level members of the rum club each having tasted more than 200 rums since they joined “That’s how I learned everything I know about rum,” she said “I think rum is kind of one of those spirits that most people don’t know anything about.” Gilbert said the program is always surprising them with what they wind up liking “You never know what the rum is going to be based on the name or the price,” he said Ward said the bar currently carries around 1,300 rums the staff wants to make sure each person who comes in finds the right rum for them “They want that one great rum they have on vacation they want the rum that they can drink and they can show their friends “They want something that they can only get here.” ngurevich@sfexaminer.com Email notifications are only sent once a day Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: Account processing issue - the email address may already exist Ben Pimentel’s new weekly newsletter covering the biggest technology stories in San Francisco Receive our newspaper electronically with the e-edition email Receive occasional local offers from our website and its advertisers Sneak peek of the Examiner real estate section We'll send breaking news and news alerts to you as they happen Invalid password or account does not exist Submitting this form below will send a message to your email with a link to change your password An email message containing instructions on how to reset your password has been sent to the email address listed on your account Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy Miami without spending a thing (as well as some options when you’re feeling flush) By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Miami and your list of must-visit new restaurants just got longer: Las' Lap Miami helmed by award-winning chef Kwame Onwuachi is scheduled to open in The Daydrift hotel in South Beach on June 10—and we are already salivating This will be the West Indian restaurant and rum bar's second location in the U.S. The first one debuted in New York City back in 2018 and still stands strong.  There will be plenty of vibes to choose from at Las' Lap Miami Picture yourself sipping something tropical on a velvet banquette in a moody plum-colored room accented with botanical wallpaper Head to the patio to watch the boats pass on the canal or get the evening going on the rooftop jungle bar putting a West Indian spin on the Las' Lap format "It's been a successful formula in New York, and Miami feels like the natural next step," Onwuachi told the Miami New Times this partnership felt like the perfect way to contribute to Las’ Lap’s story and be part of Miami's already dynamic culture." After competing on Top Chef season 13 in California back in 2015, Onwuachi served as a guest judge on the show. In 2019, he was named the James Beard Rising Star Chef of the year. In addition to Dōgon’s recent accolade, his restaurant Tatiana was named New York City’s top restaurant by New York Times in 2024 Onwuachi also found the time to write a cookbook, My America and a memoir that is set to be adapted into a movie, Notes from a Young Black Chef Did we mention that he serves as the executive producer for Food & Wine We’re here for Onwuachi to make his mark on Miami next Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterAbout us Contact us Time Out magazine A Daily News Service of the North Carolina Coastal Federation More Articles More Articles More Articles More Articles More Articles 10/25/2024 by Please let me go with thee.I long to see old England — From “The Rum Barrel Girl” by Gumbo Lily I was on a morning run in the crisp fall air with golden aspen leaves littering the ground like an abstract mosaic The crunching of leaves under my footsteps caused a red fox to raise its head then the fox went about its business mousing for rodents are perfect habitat for a variety of animals such as foxes This is why I seek them out; the older the better I abandoned my run and began walking the pathways between the headstones looking for wildlife a raven scolded an oblivious great horned owl The entire gravesite was a memorial covered with mementoes The gifts spoke of an adored and obviously beloved young girl Related: Special tour to give voices to Beaufort’s oldest residents Curiously out of place at the base of the grave was a seashell ocean-tumbled helmet shell that you would find along the beaches of the East Coast The North Carolina coast is spectacular! When you purchase a North Carolina Coastal Federation license plate, you help keep our coast healthy and beautiful, and support the nonprofit journalism you’re reading now. Learn more the grave and the seashell caused synapses to fire in my brain like a pinball lighting up memories I was teleported back to the Old Burying Ground in Beaufort Here I have searched the live oak trees for the great horned owls near the grave of the intriguing “rum keg girl.” the Old Burying Ground is on the National Register of Historic Places Primordial looking live oak trees drape their branches creating a canopy of shade over the headstones Twisted arms of wisteria grip any surface like a rat snake climbing a tree while patches of ivy and ferns fill unclaimed ground Time and weathering have erased the etchings on some headstones Moss and lichens have colonized most stonework throughout the grounds in a patina of time Surrounded by concrete and wrought-iron fencing tombstones and monuments stand low and tall Placement of family plots and individual graves appears helter-skelter resulting in a maze of paths that weave among the graves visitors can soak up the history while taking a self-guided tour “naval hero of the War of 1812,” a British officer reported to be buried standing up in full uniform the crew of the shipwreck known as the Crissie Wright a soldier who died during the siege of Fort Macon people are stunned when they come upon the resting place of a young girl buried in a keg of rum “Girl in Barrel of Rum,” this story has captivated people for years I have read numerous accounts of the story and here is what I have pieced together arrived from England to Beaufort with his wife and infant daughter where he built a stunning house on Front Street with a splendid view of the water her homesick mother regaled her with stories of England the child dreamed of visiting there someday The captain often set across the ocean to England and his darling daughter pleaded to take the voyage with him the journey for a young child was just too risky Sloo pledged to return with his dearest daughter The voyage to England was uneventful and she delightfully reveled in the land of her birth tragedy struck and the girl fell ill and died he was unable to slide his sweet daughter off a plank into the cold Atlantic for a burial at sea There isn’t really any documentation on record that can authenticate the burial of a child named Sloo in the Old Burying Grounds the captain pickled her remains in a keg full of rum the distraught mother did not want to disturb her baby’s body The captain’s wife agreed to bury the little girl still encased Records do show that a Nathaniel Sloo did own a lot on Front Street in 1768 This is the only documentation that can reliably place a man named Sloo with a presence in Beaufort Nathaniel Sloo is referenced as the seafaring captain and father of the rum keg girl there is no archival provenance that references the name of his wife The grave is marked with a primitive looking wooden plank with the words “Little Girl Buried in Rum Keg” carved into the surface I read in one publication that the wood is a “slab of cypress more than two hundred years old.” Even assuming that this is the original marker I don’t think that any loving parents would omit their child’s name on the marker The wording on the marker just seems to sensationalize the burial and not honor the deceased there are other accounts of people being buried in a barrel of spirits The Oakdale Cemetery in Wilmington has its own “girl in the barrel” who died in 1857 sailed with her father on a lengthy trading excursion Nancy is thought to have fallen victim to yellow fever and died at age 24 in Cuba her body was placed in hogshead of liquor for the return trip to Wilmington for burial in the family plot Jeanette Corbett is said to also be buried in a cask filled with rum in 1873 Known as the “Lady in a Rum Cask,” Corbett died while with her merchant captain husband on a trading trip to Cuba she insisted to be buried in her home state of Maine she was preserved in the intoxicant for the passage home Fearing that she might have died of yellow fever and could infect others there are other accounts of people spending their eternal rest soaking in a barrel of alcohol the rum keg girl grave gained some unwanted notoriety when the Beaufort police and fire departments responded to a report of a fire on the Old Burying Ground Set ablaze for some cryptic reason by a vandal Her story has intrigued the interest of musicians, inspiring the haunting song, “The Rum Barrel Girl” by the North Carolina Americana band, Gumbo Lily. A chance visit to the grave site influenced writer Katy Simpson Smith to pen the 2014 novel, “The Story of Land and Sea.” executive director of the Beaufort Historical Association which offers guided tours of the Old Burying Ground She more than hinted that it is entirely possible that the rum keg girl story could be a fanciful fabrication She stated that the story could have been conjured up and given life by a storytelling group called the Fishtown Liars in the 1960s The group conducted tours on the history of Beaufort including the Old Burying Ground it is said they never let the truth get in the way of a good story I think it is fair to say that this story is now part of the town’s oral history Pilgrimages are made to adorn the grave with stuffed animals there was even a colorful kite propped above the vaulted grave these tributes need to be regularly removed by the site managers the decorations will again quickly accumulate Stories persist that she comes out at night and runs around the cemetery Gifts left at her grave mysteriously move around to different locations Listen closely and you can even hear her humming It is a captivating story weaved into the fabric of Beaufort’s cultural heritage It is an enduring story that will continue to fascinate people for years to come – a story too good not to be told I like to think that the story is true and that her spirit drifts high through the tangle of branches hovering above the graveyard Many cultures believe that owls are the spirits of people that have passed on Perhaps she lives on through the generations of great horned owls that glide through the twisted moss-covered limbs of the ancient oak trees in the Old Burying Ground Sam Bland spent much of his life out in the field as as a park ranger and park superintendent at the N.C Most of his 30 years with the division was spent at Hammocks Beach State Park near Swansboro where Sam specialized in resource management and environmental education He also worked from 2009-18 for the North Carolina Coastal Federation where he helped develop programs at the education center on Jones Island in the White Oak River Winner of seven North Carolina Press Association awards in 2024. © 2025 North Carolina Coastal Federation. All rights reserved.↑ Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey Sailor Jerry always had the look working for it established around the turn of the millennium right about when his protégé Ed Hardy became the aesthetic of a decade There was one of Norman Collins's -- Sailor Jerry himself -- old hula girl tattoos right on the label more pinup girls would emerge from the back label peeking above a brown reservoir of spiced rum but we weren't sniffing anything that came in actual glass bottles at that point When a work trip to Bermuda to cover sailing introduced me to dark n' stormies (I understand my go-to for at-home imitators was $12 handles from Costco seeing a life in which I'd never been adorned in anything Ed Hardy decided I had not escaped the 2000s just yet The folks at Sailor Jerry sent me a bottle to review because 20 years ago my back didn't hurt all the time Arrested Development was still on the air (sorta) and my facial hair was all (mostly) the same color My rum experience is mostly limited to mixed drinks because that's where rum shines (and not because I'm lazy But any solid barrel-aged spirit should be smooth and complex enough to work on its own It smells like sweet vanilla and caramel with just enough of a boozy sting at the end to ensure this is not a dessert drink But that sweetness lingers through each sip While there's a bit of a medicinal sting at the end solid expressions of caramel and a minor burn as it hits the end point at the back of your throat There's not much to dig for; it's a spiced rum which makes it a cannonball in a mixed drink and slightly basic on its own But what it does it does well; it's light for a dark spirit and while I probably won't sip it on its own too often it's still solid as hell for $25 per handle The caramel of the sugar inside melds effortlessly with a sweet soda The vanilla shines for anyone who grew up pounded flavored colas (or who loses their mind when they see a Coke Freestyle machine in the wild) but that's what rum and Coke is supposed to be I want a spirit that enhances my soda and gets me a little drunk but otherwise Sailor Jerry hits that target dead-on this would have been a dark n' stormy if my dumb brain could remember to buy limes but tend to stick to the sugar free variants; just this 7.5 ounce can of Barritt's is 119 calories on its own That's worth it in small doses; the sugar is rich and leads to a denser 12 ounces of that is effectively two hard seltzers of calories even before you add booze the spice of the ginger makes this an even better fit than Coke this adds some balance to the mix in a way that lets the vanilla and spice of the rum stand out even more but the two work in harmony -- two good drinks intertwined in tribute to something better is an overdramatic way to tell you I dropped a shot of Sailor Jerry into my ginger beer That minor rubbing alcohol sting that lingers in the back of each Sailor Jerry sip remains no -- but that's not really what Sailor Jerry is for Give me some ginger beer and a lime and I'm all in Pure Protein has so many protein options and most of them are solid as heck Slingers Cocktails are big, slightly concerning De La Calle's tepache is vibrant at its best and a smidge too weird at its worst The Official Spiced Rum Sponsor of the NFL is Serving Up More than Delicious Cocktails for Football Fans in New Orleans and at Home Welcome to Rum Street: the unofficial official most fun destination for Super Bowl LIX delicious cocktails and epic celebrations await around every corner Captain Morgan's Rum Street celebration is a toast to the place where celebrations are born and the spirit of New Orleans beats loudest Follow the Captain to an all-out celebration of the French Quarter's favorite spirit culminating with a show-stopping performance on Saturday February 8 from GRAMMY® Award-winning artist whether it's a Hurricane or Daiquiri you're craving toast to the spirit of NOLA as you embark on an adventure like no other when Bourbon Street becomes Rum Street for the first time in history "Captain Morgan is taking Bourbon Street to another level Rum Street is going to bring the party like no other." Captain Morgan is calling all crews 21+ in NOLA and at home to Follow the Captain to Rum Street for a weekend filled with super-sized fun and surprises To join the crew and stay on top of all the fun Captain has in store, head to FollowTheCaptain.com "Fans have been able to unlock epic adventures all season long when they Follow the Captain From tailgates at sea to our first-ever merch drop collab with KidSuper and Victor Cruz it's all been leading up to this moment," said Anne Nosko "We're celebrating the biggest weekend in sports with our biggest adventure yet on one of America's most iconic streets People come to Bourbon Street for memorable experiences with their crew and that's what we'll give them when they step onto Rum Street."  For fans 21+ at home Captain Morgan is bringing the spirit of Rum Street directly to their doorsteps with an exclusive second merch drop with KidSuper giving you and your crew a gameday fit for whatever adventures lie ahead The celebratory New Orleans-themed crewneck will drop on February 7 on KidSuper.com While Rum Street will be the epicenter of Captain's Super Bowl LIX festivities Captain Morgan will keep the party rolling helping fans 21+ celebrate the Big Game in style across New Orleans From the 14th Annual NFL Honors where the Ultimate NFL Fan of the Year will be revealed to the ultimate Gameday Experience at the Captain's Yard at Caesars Superdome Captain is bringing all the vibes of Rum Street to fans on the ground throughout the weekend the iconic Captain Morgan ship will make an appearance at the Bullseye Tailgate where fans 21+ can sip on delicious Captain cocktails while cheering on their team And the adventures don't end in New Orleans Captain Morgan is continuing to bring its signature flavor to a celebration near you Keep up with @CaptainMorganUSA on Instagram for more adventures ahead No matter how you decide to celebrate Super Bowl LIX this year 21 years or older with mobile device w/ text messaging capability e-mail address & U.S.-based bank account Winners – SUBJECT TO VERIFICATION -- are the 1st 3340 entrants on 2/7; the 1st 3330 entrants on 2/8 & the 1st 3330 entrants on 2/9 See Official Rules at URL for odds and full details Diageo is a global leader in beverage alcohol with an outstanding collection of brands including Johnnie Walker Crown Royal, Bulleit and Buchanan's whiskies Follow at Instagram for news and information about Diageo North America: @Diageo_NA Media ContactsTAYLOR[email protected] Michelle Gattenio, DIAGEO[email protected] For T-PainLinda Carbone & Katie Leggett, PRESS HERE[email protected][email protected]  Introducing Captain Morgan Sliced: Sweet vs... Welcome to the mind-blowing world of mouth-blowing flavor New Captain Morgan Sweet Chili Lime delivers a one-of-a-kind taste Retail Beers, Wines and Spirits Beverages Sporting Events Do not sell or share my personal information: and worlds better than the store-bought stuff Most of us have a family recipe or two (or maybe a whole file of them) that we break out during the holiday season for others it’s that perfect side dish that rounds out a holiday dinner Making eggnog at home is easier than it sounds It also allows you to control the ingredients which means you can personalize the flavor You’ll also avoid preservatives and artificial flavors Homemade eggnog is so far away from most store-bought versions that they’re barely the same drink I use a simple recipe that’s been in my family for a few generations (but I make no claims to its provenance) We’ve modified it over the years depending on which ingredients are on hand and taste preferences One tip I heard from my mom was to always use the freshest eggs possible meaning the least amount of time from hen to recipe She always said the yolks in farm eggs were “yolkier.” I have found using eggs from the farmers market yields a better nog Not exactly, says Lisa Steele, a fifth-generation chicken keeper, host of the American Public Television series Welcome to My Farm, and author of The Fresh Eggs Daily Cookbook the less chance that any bacteria has gotten into it or bacteria inside it has had time to multiply,” Steele explains Eggnog also tastes better with fresh eggs (in this cook’s opinion) so if you can buy your eggs from a local farmer or farmers market Another option is to ask at your grocery store what days the eggs are delivered the world won’t end if your eggs didn’t just fall out of a chicken One of the best things about eggnog is that while the base flavors are pretty classic or vanilla bean paste (which has a thicker consistency than extract) or sprinkling a little cardamom instead of nutmeg I’ve also added good vanilla extract or a splash of maple syrup Cinnamon or maple cinnamon sugar sprinkled on top of each serving are nice options as well It’s also fun to play around with the flavor by switching or adding different types of alcohol such as swapping rum for a splash or sherry or brandy I’ve also skipped the bourbon entirely and made a batch of eggnog with a dark rum If you want to try your hand at making your own eggnog It yields about five or six good-sized cups of nog Be sure to have plenty of candy canes on hand for garnish divided 1 pint heavy cream1 pint whole milk (2 percent is okay too but the recipe needs some fat to work)1 ounce dark rum1 pint bourbonGrated nutmeg (for garnish) Step 1: Separate the yolks and whites of the eggs into separate bowls and beat each (I use a hand mixer) until the yolks are ribbony Add ½ cup sugar to the yolks while you’re beating them add the remaining ¼ cup of sugar to the whites after beating them until they’re stiff and airy Tanya Edwards is a freelance writer based in coastal New England The freshest news from the food world every day Guyanese rum brand El Dorado is hosting its second annual global cocktail contest this week from 9-10 April the competition brings together 10 bartenders from nine different countries North America will be represented by Shelley Bowers from House of Bamboo in California Steven Huddleston from Stir by SQ1 in Florida and Erick Lerch from Mother Cocktail Bar in Ontario European competitors include Benedetta Paris from Happiness Forgets in London UK; Fabio Kaufmann from Residenz Heinz Winkler in Germany; Charles Portail from Sauvage in France; and Andreas Ording from Boho House in Norway Daniel Hilton from Kitty Hawk brings his Australian flair to the competition while Nizel Waldron from Ace Bar Services in Trinidad represents the Caribbean islands will be represented by Romel Persaud from the country’s Therapy Cocktails bar Mike Dojcsak from Canada won the inaugural competition The 10 finalists have received an all-expenses-paid trip to the renowned Diamond Distillery home of El Dorado Rum and Guyana’s last remaining distillery located on the banks of the Demerara River competitors will receive an in-depth experience of Guyanese culture and heritage before showcasing their final creations to the panel of judges The judging panel will include Shaun Caleb master distiller of Demerara Distillers Limited an international rum and cocktail specialist from the US; and Timo Janse participants will present their winning cocktails reflecting their legacy finalists will present a different creation that highlights the character of El Dorado’s single still rums using ingredients sourced from their visit to the local market The winner will be announced on 10 April and awarded a US$5,000 cash prize along with a rare collection of El Dorado rums Last year, The Spirits Business spoke to Caleb about the company’s investment in sustainability was tucked away neatly on the very small street Extra Place People were playing catch with their dogs in front of it when the unassuming signage “Bar Kabawa,” floating on a green vestibule door I immediately felt the warmth of the spot—not only the literal heat that I appreciated (I’m telling you From the smiling waitstaff who ushered me in and gave me the low-down on the menu to the folks plating the food opposite of me as I sat at the bar who greeted me as he made his own entrance from out of the cold “I just want people to feel good and feel like when they’re in there but it’s sunny inside,” he tells ESSENCE As I sat and enjoyed an atmosphere being filled with some reggaeton here sipping on the Pineapple & Coconut daiquiri as I bopped to “Murder Dem” by Ninja Man I made conversation with the people around me I watched as small groups quickly began to pack in the place for happy hour impressed by the concoctions brought to their tables pickled okra with salt cod on top shuffled out on stylish plates and the golden-brown patties (baked or fried for your pleasure) filled with everything from Trinidadian-inspired Geera goat to pepperpot duck and foie “That bar has been in my head for the last decade because I love cocktails,” he says. “The entire bar, when I sat down, I wrote the entire menu, drinks, food. I knew exactly what I wanted to have in that space.” He adds, “I knew I wanted to do something with patties as a core menu, but as far as what I was going to put inside of them? No clue. But I was just like, okay, I want it to be easy cold things plus patties, plus a special or two whenever we get there. And it all started with literally the daiquiri. That’s what’s been in my head for a long time: I want to have a bar that focuses on one thing. And that thing is the daiquiri.” One of his must-haves? The Black Pudding, a Bajan dish made “very traditional,” Carmichael remarks. “It’s a taste adventure every time,” he says. “It’s sweet, but then you get that salty, sour cucumber action. You get a piece of pig ear, you get the texture of some tongue, you get some fat; it’s one of my favorite dishes.” All of these cheery things came together under Carmichael’s watchful eye in an effort to share the region with people. And what better place to center Caribbean culture than in a city filled with people from many islands? He worked with a number of them to bring the space to life, its doors opening at the top of February. Next up for Carmichael is the opening of Kabawa the restaurant, which will be next door to Bar Kabawa and continue “weaving through the region” with a full menu. Guests will likely tiptoe over to Bar Kabawa for an impeccable after-dinner drink and, of course, good vibes, with a side of education. “Everything we do here, for me at least, needs to represent and honor the Caribbean region. So I’m like, the music has to do that, the way we move through the space, the way we talk to people,” he says. “I need it to feel like we could live there. It’s a living, breathing thing that the majority of people would experience living on the islands.” “I also want people to see that there’s more things out there in the region than just Jamaican food,” Carmichael adds when noting the way people see and think about Caribbean fare in the States. “There’s other islands that have amazing things to offer, whether it’s music, whether it’s the way people dress, the way people speak. There’s just a lot more than the two or three countries everybody knows.” I tried both the baked and the fried patties and haven’t stopped talking about them. The baked options include the Geera goat, chicken criollo and mushroom, curry crab and squash and eggplant with tomato and raclette. The fried ones have even more unique flavors, including short rib with conch and bone marrow, pepperpot duck and foie, lobster and red herring, as well as kale and oats. Pair anyone you choose with the fresh coco bread if you want to eat it right! As mentioned, I loved the combination of pineapple and coconut in my daiquiri, which I threw back faster than expected. Also, if you’re someone who enjoys a good mocktail, Bar Kabawa has a great one in its Leeward Spritz, which centers sorrel, a very Caribbean fruit. You know, I’d never had oysters before, so I was a bit shook when these, from Jersey, were brought to me. But what better way to get introduced to the taste than with some flavorful ones with pineapple mignonette? I’m an expert now. My palate is still longing for this smoked mackerel pate. His rendition has mullet roe with smoked red herring and burnt sugar on top, inspired by crème brulee. Bar Kabawa serves it with homemade cassava chips. There are two kinds, including one chip made with turmeric. “It’s all these little textures that you’re getting while you’re eating that dish.” Reporting by Nelson Acosta in San Jose de las Lajas editing by Dave Sherwood and Rosalba O'Brien Our Standards: The Thomson Reuters Trust Principles., opens new tab , opens new tab Browse an unrivalled portfolio of real-time and historical market data and insights from worldwide sources and experts. , opens new tabScreen for heightened risk individual and entities globally to help uncover hidden risks in business relationships and human networks. © 2025 Reuters. All rights reserved Ron Barceló has created an in-depth video platform that walks viewers through every detail behind the rum world and its brand Many point to the key in unlocking rum’s potential as a leading premium spirit as education an area that the Dominican Republic’s Ron Barceló has honed in on through its Barceló Rum Academy as the world’s first free video educational platform from a rum brand the essence of the series is to dive into the brand’s production process while acknowledging its long history – a proud part of the DNA which began in 1929 when it was founded by Julián Barceló the beauty of the spirit is that every brand has its own qualities and tale to tell to learn the full story over the course of the academy series the series begins with Barceló’s global brand ambassador Flores then takes viewers to the sugarcane fields and local landscapes for a behind-the-scenes look at what brings Barceló Rum to life how to taste rum (like a proper connoisseur of course) and the brand’s portfolio of premium rums including those aged above eight years and its Rare Blends Collection Everything is explained in practical terms – the aromas that come from the liquids and which are better suited for cocktail mixing for English speakers and those of other languages Videos are also supported with illustrations and drawings to bring in an interactive aspect The final episode then stops at cocktails and how premium rum can be implemented as a twist in classic serves – another way of taking rum to that next level mixologist Eleazar Herrera makes a guest appearance to show viewers how to craft a cocktail with rum from home More episodes of Barceló Rum Academy will drop over the coming year – stay tuned on the brand’s YouTube and Instagram (@ronbarcelo) channels for more We may receive a commission on purchases made from links you know that rum is serious business there Different islands in the Caribbean developed production methods that gave rise to rums with unique properties To get a better sense of exactly what these properties were and how they relate to each place's history and cultural identity a self-described "Global Rum Ambassador" whose life has been steeped in rum for decades "Rum is going to be different in each region of the Caribbean and that's why it's important to distinguish rum by geography," Burrell told me It's hard to overstate just how embedded rum is in Jamaican culture told me he had his first sip of rum when he was just four days old which I gather is not altogether uncommon on the island meaning there are certain regulations that distilleries must follow in order to call their product Jamaican rum "You have to use water from a certain region in Jamaica," Burrell told me "and if you're using pot stills they have to be one hundred percent copper." While these rules regulate aspects of Jamaican rum there is still a wide spectrum of styles and flavors that the category encompasses While there's no single style of Jamaican rum, there is, Burrell said, a stereotype. "The stereotype Jamaican rum is the funky, heavy, tropical fruit that's seen as something you put into a punch that's really strong," he told me. If you're wondering which type of booze belongs in eggnog Jamaican rum may be a contender because of its intense flavor and a rum punch can be deceptively delicious Lucia was once a sugar-producing British colony sugar is no longer a financially viable crop in St so bananas and cacao have become the island's main exports There is just one rum distillery on the island and it's the largest employer in St The distillery produces a variety of brands all of which are made using molasses imported from Guyana Barbados punches way above its weight when it comes to rum the former British colony is considered by many to be the birthplace of rum in the Caribbean a smaller distillery that's swept the rum world with its complex award-winning rums since it was founded in 1996 Ian Burrell called Foursquare "the Pappy Van Winkle of rums," a reference for any whisky fans out there There's a wide variety of Barbadian rum styles Rum producers on the island use both molasses and sugarcane juice as raw materials and each factor influences the final product Barbados rum is generally "not as funky [and] a bit more rounded" compared to rum from Jamaica "It's a lot more palatable to the general consumer," he continued So if you're new to rum and you're looking for something that's easy to sip and goes down smooth Martinique is in a uniquely privileged position as a rum-producing Caribbean island "Because rum is made in lots of developing countries like in the Caribbean," Ian Burrell explains "it just doesn't have that financial or political might to protect its local product yet." Unlike most Caribbean island nations that gained independence from European powers This association affords the island more resources to protect its cultural heritage with respect to rum Geographically specific French products can earn an AOC designation a legal protection that guarantees that certain products are made according to strict regulations Martinican rum must be made from locally sourced sugar cane juice to earn an AOC designation They also must use column stills as opposed to copper stills All of this results in a unique product called "rhum agricole" that's known for its fresh "Some find them quite strong," Burrell added "Their weak rums are like a hundred proof." getting your hands on a quality Cuban rum won't be easy you're prohibited from bringing rum back home even if it's for personal consumption This may be confusing because you've probably heard of one famous Cuban rum brand that's easy to find at liquor stores in the States is actually produced in Puerto Rico and distributed by Bacardi the island of Trinidad is known for its beautiful beaches After centuries as a lucrative sugar producing colony of Spain and then Britain the island shuttered its last sugar plantation in 2003 is now the only distillery left in the country and it makes rum with imported molasses Angostura is one of the largest rum producers in the Caribbean multi-column behemoth of machinery," Ian Burrell told me "It's similar to Bacardi's types of stills so they'll make a rum similar to Bacardi – quite light "Their rum is one of the most sought-after vintage rums," Burrell explained A quick search revealed that a bottle of Caroni can sell for hundreds and sometimes even thousands of dollars Rum connoisseurs celebrate Caroni's rums for their oily "That's definitely not a Trinidad style anymore," Burrell said of Caroni's intense flavor "but it's associated with Trinidadian rums of a bygone era." Guyana is unique among the places on this list in that it's not an island While it may not have the bustling tourism industry of some Caribbean islands this South American country produces rum that rivals its more famous neighbors Guyana was once home to over 300 sugar estates Nowadays that number has shrunk to just one: Demerara Distillers Dominica is an island nation sandwiched between the French territories of Martinique and Guadeloupe with a population of just under 75,000 you won't find it at your local liquor store That's because most of the rum produced in Dominica is black market rum or "bush rum" also known locally as "Mountain Dew." "Most of their rums will be based around cane juice because they're not making any sugar," Ian Burrell said "It'll be made in small little tiny stills locally." Because it's produced locally and illicitly each bush rum is going to have a distinct flavor It's often infused with different herbs and spices including cinnamon There is one small distillery still on the island called Shillingford Estate and they produce a brand called Macoucherie The estate has been around for centuries and they make rum the old fashioned way using locally cut wood to power the distillation process and hydropower from an old aqueduct to crush sugarcane and exports of the rum are virtually nonexistent "They're more blenders now," Burrell told me "They're buying rums from Guyana and they're also buying rums from the French Caribbean" and blend them to create their own rums which takes up the eastern part of the island of Hispaniola is one of a few Caribbean islands still producing sugar commercially the Dominican Republic is said to produce "the largest selling brand drunk by Caribbeans in the Caribbean," which is called Brugal "They make their rums with local sugar cane," he said and "they'll make their rums very similar to how rums are made in Cuba and Puerto Rico." The Dominican Republic is a former Spanish colony and this heritage still influences the way their rums are made Spanish-style rums tend to be lighter and the flavors are often derived from the barrel-aging process "They like to use old barrels," Burrell explained "so it's not giving too much of a wood influence in their rums." Also because of the Spanish connection some of their rums are aged in former sherry casks If you're an American with any history of drinking alcohol chances are you've been acquainted with Puerto Rican rum Partially due to the island's unique (and controversial) status as an American territory Along with the island's other big distilleries Ian Burrell explains that the stereotype of a Puerto Rican rum is "very very subtle in flavor." But the island produces such a massive quantity of rum in different styles so this isn't the only style you'll find in Puerto Rico The piña colada was invented in Puerto Rico, so it's no coincidence that the island's signature light rum pairs well with its sweet, tropical flavor.  A Christmas drink that tastes great with Puerto Rican rum, coquito, offers comfort, joy, and every tiding in between Because the Puerto Rican rum industry is so well-developed many of the island's distilleries offer tours and tastings Visiting a distillery is a great way to learn how rum is made and to get acquainted with the different production techniques that influence a rum's flavor With aspirations of one day establishing a geographical indication (GI) for Louisiana cane juice rums Olivia Stewart shares how family-owned Oxbow Distillery is pioneering the American rum category “My family has been making raw sugar in Louisiana for more than 160 years,” says Olivia Stewart I grew up on the farm and my dad runs the mill a cousin of mine opened the rum distillery with the mindset that if we have all this sugar cane and access to molasses and cane juice who has a masters in art business from Sotheby’s Institute of Art in London was brought into the fold at the start of the Covid-19 pandemic and I was more on the art dealing side of things and that’s what I wanted to do with my life and [my dad] asked me to move home and help him make something of the distillery That’s what I’ve been doing for the past five years.” Although this may seem like a dramatic swerve away from the career trajectory she was on Stewart believes this is the path she was meant to take just questioning whether I was on the right path and feeling like I wasn’t being challenged to really do something to my fullest potential I definitely got what I wished for and more taking over an already struggling facility in a difficult industry during a pandemic While the spirits market was booming during the pandemic, Stewart explains this only really rang true for already established brands, and that opportunities to grow Oxbow were limited. “We weren’t allowed to go out there and sample people and educate the bartenders – those are our storytellers and our education spaces but really tough on the little guys who didn’t already have their name out there.” her team and the brand through to the other side and once the Covid vaccine was rolled out and the trade started to reopen “It was the swift shot in the arm that we needed,” she says Oxbow’s spirits portfolio is made up of all single estate rums “We’re one of the few in the country with that status,” she confirms “That means my family owns the cane fields which is potentially even rarer than fresh cane juice.” Grade A after boiling syrup just once under vacuum meaning the sugar has been pulled out only once from this solution “Not many people have access to such a high grade of molasses,” she says Oxbow boasts both cane juice and molasses rums “I have two lines under the Oxbow Rum Distillery umbrella We’re really proud of our raw ingredients and how much work went into planting the cane and so we really want the raw ingredient to shine through in the bottle – we don’t want to mask it The Oxbow Estate line includes unaged and aged varieties of both types of rums Stewart has created the False River range of flavoured rums an aged spiced rum and a Caribbean-style dark rum Stewart says the spiced rum is very popular and it’s sweeter – and the southerners love their sweet drinks Then I would say the white rum is popular – people are familiar with what white rum is We’re really surprised by how well the Louisiana agricole-style is performing.” Stewart says she has found consumers to be really intrigued by how different rum can taste but it can also hurt the category in some ways But it’s exciting to be able to educate people about how many different types of rum are out there and styles and what you can make it from.” It’s not just the broader rum category that Stewart wants to educate consumers about “I would like for American rum to be a buzz – an idea that people are familiar with – and for Oxbow to be one of the first brands that comes to mind when you hear ‘American rum’ I think it’s an untapped category with a lot of potential.” There are approximately 100 or more distilleries across the US that currently make rum “I think it would be hard to nail down a singular characteristic – it would have to be more regional I know that with my fellow distillers down here in Louisiana we’re very interested in and have been discussing the potential for a GI for Louisiana cane juice It’s a very specific cane-growing region here in South Louisiana – we have the Mississippi River Delta that provides incredibly fertile soil for the region and we have cool nights that really increase the sugar content of the cane The cane loves cool nights in the fall when we harvest Stewart describes the sugarcane produced in Louisiana as boasting a “juiciness” which she attributes to being grown in “super thick alluvial soil” made of loose clay and sand in close proximity to the Mississippi River Delta along with a humid climate and no ocean nearby Stewart believes the terroir really comes through – something that doesn’t always happen with other spirits’ raw ingredients “The fact that you’re just crushing the cane and immediately fermenting means you’re so close to the land and the earth that it came from I think that’s exactly what makes for a denomination of geography for a product but you taste the commonality between all of our different cane juice rums The pride Stewart and her team have for their raw ingredient has influenced the casks chosen for the brand’s aged products “We age in new charred American white oak.” This as most are aged in used oak for a number of reasons one being that you can age for longer without the spirit becoming overpowered by the oak “and consumers tend to want that older age statement” not as much colour is imparted from the wood because it’s already given its colour out to the first spirit it housed “That’s why most often aged rums have caramel colour added to make it look older I was willing to sacrifice those older eight- to 10-year-old age statements for younger rums with no additives starting from the ground and all that hard work We don’t want to mask it with the flavour of another spirit We want you to be able to taste our raw ingredient The reasoning behind the new American oak is extensive but really important to our brand identity.” as Oxbow is aiming to pioneer an American style of rum it has chosen to follow similar rules to a straight Bourbon “We actually have ‘straight rum’ on our label not an official nomenclature in the Alcohol and Tobacco Tax and Trade Bureau (TTB) so we’re actually the first distillery to use that term since the 1930s.” As well as being a pioneer for the American rum category Stewart would also like to see a change in the labelling of rums in the US specifically in terms of allowing for vintages to be stipulated within the sector but the TTB said there was no precedent for that in spirits we can only make our cane juice style of rum during harvest.” In Louisiana the harvest is much shorter than in Hawaii and the Caribbean leaving Oxbow with only 90 days to produce its entire year in supply Drought will stress the cane out and increase sugar yield It’s also going to affect how much water is in the stock and and that’s something I would definitely love to change for our labelling here.” While Oxbow is currently distributed in only a handful of southern states in America Stewart hopes to expand the brand’s reach in the coming years “I would love to be able to educate people using the rum brand, but I don’t like to pinpoint a number of states or where I want to be. That should be dictated by the market in the industry, and as we know, the industry is experiencing a weird downturn. We’ve got tariffs on the horizon We’ve got RTDs and CBD and all of that shaking things up I don’t like to assign any minimum number of markets or countries to [our five-year plan] “We’ve been making sugar for more than 160 years and the idea with the rum is to have it also be a generational Forbes contributors publish independent expert analyses and insights I write about wines and spirits and the hidden corners of the worldFollow AuthorDec 19 04:57pm ESTShareSaveComment@font-face{font-family: "Schnyder"; src: url("https://i.forbesimg.com/assets/fonts/schnyders/schnyders-bold-webfont.woff2") format("woff2") url("https://i.forbesimg.com/assets/fonts/schnyders/schnyders/schnyders-bold-webfont.woff") format("woff"); font-weight: 700; font-style: normal;} @font-face{font-family: "Merriweather"; src: url("https://i.forbesimg.com/assets/fonts/merriweather/merriweather-bold-webfont.woff2") format("woff2") url("https://i.forbesimg.com/assets/fonts/merriweather/merriweather-bold-webfont.woff") 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.subhead3-embed.color-body #article-stream-0 .subhead3-embed .color-body{color: #333333;} #article-stream-0 .subhead3-embed.color-body-border{border-top-color: rgba(51,51,51 #article-stream-0 .subhead3-embed .color-body-border{border-top-color: rgba(51,51,51 0.8);} .bg-body{background-color: #333333;} #article-stream-0 .subhead3-embed.font-accent #article-stream-0 .subhead3-embed .font-accent{font-family: Euclid,"Noto Sans","Droid Sans","Helvetica Neue",Corbel,Helvetica,Arial,sans-serif;}Dark and Stormy Rum Cocktail with Lime and Ginger Beer to talk about the year’s major trends and top rums O’Kennard points out that “in the drinks business the rum category is known as the wild west of spirits,” adding “With very few exceptions like the Martinique AOC regulations for Rhum Agricole there are no global or even local official standards for rum production and especially quality designations Rum producers have national and regional traditions and styles this makes the category confusing for consumers and opens the door for many marketing shenanigans that ultimately don’t help advance the growth and understanding of the rum category The “wild west is getting buttoned up,” however it’s refreshing to see many producers and brand owners adopting high standards and transparency.” whether it’s venerable distillers like Hampden Estates educating consumers about the character of the component rums they use for blending (their tasting kit with all of their component distillates is a must-have for rum nerds) the flavor effects of the different historic and legendary stills used by El Dorado the social and rainforest protection mission of Copalli or Coconut Cartel’s innovation of using coconut water to proof their rum these producers want consumers to know that they are authentic and intentional and that that makes a difference in your glass.” Below are tasting notes on BevTest’s Top 10 Rums of 2024 Wooden rum barrels stacked up and aging in a dark warehouse in Puerto Rico Hampden Estate’s HLCF Classic Single Jamaican Rum was BevTest’s 2024 Rum of the Year The term HLCF stands for Hampden Light Continental Flavored It refers to a particularly aromatic and intensely flavored rum with a high ester concentration of 400 to 600 grams/HLPA The BevTest Judging Panel described the rum as expressing: The flavors feature overripe banana dipped in caramel The proof and the dunder high-ester funk assure that this is not for the faint of heart or amateur imbiber but hot damn is this delicious and complex reflect on the best cigar pairings or cocktails and then discover that the whole bottle ‘accidentally’ disappeared.” Kuleana is a perpetual medalist at international spirit competitions The BevTest Judging Panel described the rum as exhibiting: The flavors feature notes of sea salt on caramel but the cane flavors still shine and are delicious all around: rich El Dorado is one of the world’s classic rum expressions and the basis for many classic British Navy Rum versions The BevTest Judging Panel described the rum as showcasing: grilled pineapple dipped in chocolate sauce The flavors feature aromas with nuances of chocolate crème brûlée it is delicious; it also has estery funk with tons of complexity and then navy strength The BevTest Judging Panel described the rum as showing: The flavors feature warm apple pie with caramel sauce It is a super clean and lightly aged rum with ample natural sweetness and just enough barrel character to make it a sipper and cigar pairing option.” The BevTest Judging Panel described Club Kokomo rum as expressing: A Jamaican-style white rum will be as delicious in a daiquiri as in a rum and coke.” Milk chocolate with nuts and raisins with dark Jamaican rum The flavors feature mashed plantain with pineapple juice I love the delicate and sweet cane juice flavors with vibrant fruit and interwoven earthy and grassy funk.” Bold and unabashed tropical flavors swirl around with sugar cane juice making a delicious drink full of character.” The funky and fruity fresh cane is bright and flavorful with some dusty but tasty oak influence a contemplative sipper to pair with a medium-bodied spicy cigar.” Barbancourt is a Haitian classic that has consistently proven itself one of the world’s great rums Cognac’s practice heavily influences its production protocol Barrel forward with a touch of tannins but just a very nicely aged rum with layer upon layer of flavor.” The BevTest Judging Panel described the Zacapa Rum as showing: Complex and sweet with a nice savoriness on the palate dessert in a glass with enough heft for cigar pairings.” These ten rums hail from all over the world and range in price from under $30/bottle to slightly more than $100 They reflect an incredible variety of aroma and taste profiles: from the funky high-ester trademark of Jamaican rum to the delicate complexity of Haitian rums Whether you mix rum into cocktails or drink straight up there is a rum within BevTest’s Top Ten Rums that you are bound to like These are all outstanding and worth trying You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed Best in Travel is here! Discover 2025’s destinations The 30 best countries, cities and regions to visit in 2025 Plan your trip with Elsewhere, by Lonely Planet See where a Lonely Planet Membership takes you Subscribe to our weekly newsletters to get the latest travel news, expert advice, and insider recommendations Explore the world with our detailed, insightful guidebooks Stay ahead of the curve with our guidebooks Uncover exciting new ways to explore iconic destinations Every month, we release new books into the wild Search Search Close search menu Explore Best in Travel 2024 Africa Close menu Countries Antarctica Antarctica Close menu Regions Asia Asia Close menu Countries Australia & the Pacific Australia & the Pacific Close menu Countries The Caribbean The Caribbean Close menu Countries Central America Central America Close menu Countries Europe Europe Close menu Countries Middle East Middle East Close menu Countries North America North America Close menu Countries South America South America Close menu Countries Here’s how to make the most of your desert adventure at Wadi Rum Dune – parts one (2021) and two (2024) – and multiple Star Wars films.  Though the Wadi Rum desert is now an official protected area, visitors are welcome to come and explore this UNESCO World Heritage Site. Don’t expect name-brand resorts and touristy stores like Aqaba has but do prepare to be wowed by the dramatic natural beauty and rich Bedouin culture that make Wadi Rum the ideal place to experience real slices of authentic Jordanian life.  For the fewest crowds and lowest prices, January and February are the best months to visit. If you do go during the winter months, prepare for some cold weather, and maybe even some snow at higher elevations near the Saudi Arabia border.  The summer months of June and July typically mark another slow season for Wadi Rum But if you decide to visit during this time you’ll likely need to schedule most of your activities early in the morning or during the evening hours as daytime highs often surge past 100°F (or 37°C) The spring months of March and April and the autumn months of September and October tend to provide the best weather for Wadi Rum but these are also the region’s busiest times of the year If you’re hoping to hit the “sweet spot” of fewer crowds and nicer weather aim for the shoulder seasons that occur late in February and during November.  an overnight camping trip should provide enough time to reach the places you most want to see Most visitors opt for a four-wheel drive truck (4WD) tour with a Bedouin driver and guide to cover maximum ground along with an overnight stay at a Wadi Rum camp to experience the desert at its most enchanting.  and even plan ahead to ensure all necessary supplies will arrive at camp just before you do.  and it’s possible to find some local buses running to Wadi Rum.  If you’re doing a Wadi Rum tour with an official operator as they may include private car transfers or taxi rides between Aqaba and Wadi Rum you can rent a car at King Hussein Airport and do the roughly hour-long drive from Aqaba to Wadi Rum (Just make sure to take the turn off the highway at Rashidiya to reach Wadi Rum Visitor Center.) Though it’s generally a good idea to do Wadi Rum with an experienced tour guide Dropping in at the Wadi Rum Visitor Center to register your arrival is always advised and it’s strictly required if camping overnight or exploring in your own 4WD vehicle.  from a two-hour journey to Khazali Canyon to a full-day circuit around the protected area these tend to trace an established pair of loops through the reserve: Operator One follows the central approach to the south while Operator Two wraps around the ridge eastward to explore more outlying but similarly stunning terrain.  it’s usually less than a 15-minute drive back to the Visitor Center.   Near the southeastern corner of Wadi Rum Protected Area, just beyond Abu Khashaba Canyon, you will find the more remote and impressive Umm Fruth and Burdah Rock Bridges while the latter entails a several-hour hike.  you will cross the white sands to reach the rugged Jebel Hash Nuqra Canyon overlooks the edge of the reserve with sweeping views across the desolate Wadi Sabet you’ll make out the crags of Jebel Umm ad-Dami Wadi Rum Village has the area’s central cluster of shops and restaurants It’s the perfect launchpad to reach the towering sandstone and granite mountain at Jebel Rum the village places you close to key landmarks like the Anfashieh Inscriptions and Lawrence’s Spring.  clear skies and low light pollution make it especially ideal for gazing up at the cosmos a night in Wadi Rum often tops lists of travelers’ most cherished memories in Jordan – whether camping in an air-conditioned pod a classic Rum camp or the most basic of bivouacs: simply spreading a mat on the sand Planning tip: For the best stargazing conditions visit in July The Perseid meteor shower typically peaks around mid-August and Wadi Rum is a phenomenal place to catch it.  Further afield is the easy half-hour walk through Abu Khashabah Canyon three-hour climb to Jebel Burdah provides eye-watering vistas over the Khor al Ajram.  Another classic route is the two-hour walk through Barrah Canyon to the north a three-mile corridor cutting through the heartland of Rum in the shadows of pyramid-shaped peaks also boasts a number of hiking and scrambling routes full-day circumambulation of its southern half Deep in the silent south is a further pair of easier yet rewarding hikes: Jebel Hash near the Protected Area’s edge Planning tip: While you can probably do the short hikes around Wadi Rum Village on your own, it’s always a good idea to go with a guide if you’re planning hiking excursions into more challenging terrain like Rakhabat Canyon and the Jebel Burdah Rock Bridge Even if you decide to stick to easier routes that don’t require a guide you need to stop at the Visitor Center and register before you hit the trail.  There’s no more time-honored nor sustainable way to experience the rhythms of the desert than by camel Camels remain a fixture of Bedouin life and most Bedouin families have at least one camel.  camel excursions can be arranged in advance or at the Visitor Center where per-person pricing is listed for various distances covered – from the walk to Ain Abu Aineh (listed as Lawrence’s Spring; JD10 (US$14) for two hours to the overnight trek to the foot of Jebel Burdah (for JD60 ( US$85) It’s well worth covering the cost of an additional camel for your guide so that you can steer your own camel rather than having it led Wadi Rum’s residents have managed to scale its sheer cliff faces in pursuit of ibex or medicinal plants modern climbers come equipped with ropes and carabiners to reach the top of Wadi Rum’s wondrous rock formations and enjoy the views from above.  With its sheer eastern face conveniently rising just behind the village Jebel Rum is among the area’s most outstanding and conveniently located climbs and it’s typically combined with a bivouac near the summit prior to a multi-pitch abseiling descent Other excellent climbs not to miss are found on the slopes of Jebel Burdah Planning tip: Book ahead to secure the services of the area’s most experienced guides, the IFMGA-qualified crew at Wadi Rum Jordan Guide the Wadi Rum Protected Area had a few rustic campsites for the most adventurous explorers to rough it out in the open desert Bedouin-style camp comprising a huddle of cubic along with a separate block of shared toilets and showers fitted with solar-powered heaters A night at one of these starts around JD26 (US$36) per person and includes breakfast they will also serve a traditional Bedouin dinner – typically zarb (or Jordanian-style barbeque) cooked under the sand and served in a large Return transport from the village is generally included as well.  Wadi Rum also has a growing inventory of luxury glamping options While they’re not a perfect match for the posh contemporary resorts of Aqaba these Wadi Rum luxury glamping sites do offer larger tents with full en-suite bathrooms (including showers) and sometimes even coffee machines and teapots inside All this luxury doesn’t come cheap - think JD142 (US$200) per night minimum – but the extra cost might be worth it if you want to do a Wadi Rum overnight stay and enjoy the stay in your tent.  The Wadi Rum Visitor Center’s ATM is your last chance for withdrawing cash Vendors prefer to be paid in Jordanian dinars opt for bench-seating in the back of your 4WD then hold tight for a bumpy yet very scenic ride Once you’re ready to leave the 4WD tracks behind take a hike in the lonely silence of a siq (canyon) or on a windswept summit.  To catch the most striking colors and beat the worst of the heat get an early morning start on any hikes or other physically demanding activities you can enjoy an afternoon rest during the hottest hours of the day then set out again when the temperature starts to cool down Make sure to book tours and camps that are actually based in Wadi Rum as some “Wadi Rum” tours arranged elsewhere in Jordan might have you stay at a camp outside the protected area in Diseh and provide little time (if any) to explore within the protected area  No matter where you stay at Wadi Rum always make sure to dress modestly and show respect for local Bedouin customs and culture.  Dozens of Bedouin camps are nestled in the crags surrounding the town of Diseh on all sides from the northeastern fringes of the Protected Area to the foot of Jebel Armud across the sands to the north These offer a range of bases for exploring this spectacular swathe of desert You can start by heading north of Shakriyeh where a worthy answer to Wadi Rum’s Mushroom Rock marks the entrance to a valley embellished with inscriptions Tracing the honeycomb cliffs of Abu Rashrasha will bring you to the Valley of Colors where a summit of sand around the ridge to the east offers panoramic views.  Remotely set about five miles north of the Valley of Colors is the area’s gem: Jebel Kharazeh (not to be confused with Kharazeh Canyon inside the Wadi Rum Protected Area) natural rock bridges arch over the desert floor More petroglyphs speckle the elephantine ramps that burrow into the sands of the Hisma here while there’s a third and smaller arch nearby as well as the ruins of a Nabatean cistern Among Diseh’s unique activities is a bout of time travel aboard a refurbished Hejaz Railway train. During the Great Arab Revolt of 1916, Prince Faisal’s forces launched dozens of explosive raids to sever this line, a vital link for Turkish communications and supplies. Nowadays, semi-weekly re-enactments (usually on Sundays and Wednesdays) arranged by the Jordan Heritage Revival Company revive the old locomotive for an hour The passengers sit among armed and uniformed Ottoman soldiers nervously eyeing the hills for lurking rebels poised for an ambush.  An utterly rousing perspective of Southern Jordan’s otherworldly desert landscape is one from the basket of a hot-air balloon Pick-up from Wadi Rum Village or the Visitor Center is generally an hour and a half before sunrise you’ll be amply rewarded for the early rise you’ll watch with coffee or tea in hand as a gas jet flame lights the sky you’ll lift off the sand to be greeted with a sunrise view that you won’t soon forget.  This article was adapted from Lonely Planet’s Jordan guidebook, published in December 2024. Her top advice for rum-based tropical cocktail crafting is simple "The most common mistakes in tropical cocktails are using low-quality rum and making the drink too sweet." Popular tropical cocktails like rum punch and strawberry daiquiris feature fruit flavors that need to be delicately balanced usually in the form of sugar cane or molasses Although the sweetener is mostly removed through distillation so keep that in mind when picking up a bottle or two for mixing purposes Robyn Smith emphasizes the importance of choosing high-quality rums for your cocktails the way a rum is distilled and refined will affect its quality less refined stuff can have a harsher flavor and impact on your mind and body rums with lots of added sugar will spoil a cocktail's flavor profile you don't need to break the bank to get a great bottle of rum "Smith & Cross Jamaican Rum is one of my go-tos for tropical cocktails and punches," she adds which makes use of both light and dark rums for a perfectly balanced flavor profile.