rum

Latin America Report
10:57 pm
Tue April 22, 2014

Why Caribbean Rum Is The New Cognac – And Why Miami Is Its Showcase

Bye-bye Blackbeard: Aged rums in snifters waiting to be tasted at the Miami Rum Fest.
Credit Miami Rum Fest

There was a time when rum was rotgut. Blackbeard the pirate liked to mix his cane alcohol with gunpowder and light it. Rum and croak.

Fast forward a few centuries to rum respectability – specifically, to Rob Burr’s patio deck in Coral Gables.

From the waterfall pond to the tiki bar, it sets a mood not for swilling rum but for tasting it. Not the way spring-breakers chug Captain Morgan but the way cognac drinkers sip Napoleon. Not with Coke (or gunpowder) but neat, in a snifter.

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Sunshine Economy
9:31 pm
Sun March 16, 2014

Bottoms Up: The Liquor & Wine Business In South Florida

Miami Club Rum began distilling in the Wynwood neighborhood in 2012. Founder and CEO Matt Malone uses Palm Beach County sugarcane byproducts and Miami-Dade County public water to make his rum.
Credit Tom Hudson

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.  

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