Originally published on Tue December 30, 2014 6:45 pm
The first time I evergot tipsy was during a champagne toast at a cousin's wedding reception.
All was good, until the room started spinning — and the sight of my cousin's bride dancing in her wedding dress was just a whirl of lace.
Of course, if you're an uninitiated teenager, any amount of alcohol can go straight to your head. But, decades later, bubbly wine still seems to hit me faster than, say, beer. It turns out there's a reason.
South Florida may not have the valleys and vineyards of Napa Valley nor the hollows and oak barrels of Kentucky but the wine and liquor industry is here in its own unique way. Think mango wine not chardonnay, rum not bourbon and you've got the idea.
South Floridians can talk about rum the way oenophiles go on about wine. There are the aromas of the rum, the notes and the finish. There may be hints of chocolate, berries or citrus. For many outside of South Florida rum means one company: Bacardi.