The Tasting Panel magazine

June 2016

Issue link:

Contents of this Issue


Page 110 of 132

1 10  /  the tasting panel  /  june 2016 For the past decade, rum lovers have opined that rum is back, that it's finally shed the shackles of its unsavory past and jumped away from the frozen Daiquiri and into the craft cocktail shaker. Their hopes were never realized, but they've renewed their faith every year like somebody making "getting in shape" New Year's resolutions. That might be changing. Outside investment is enter- ing rum at an unprecedented rate. New brands are pop- ping up, buying delicious juice from Central and South America and Caribbean distillers, while craft distillers are rebirthing American rum. In many respects, rum is trending the same as bourbon in the early 2000s. Premium brand sales are increas- ing and the modern rum cocktail is finally leapfrogging the crusty old blender and the ubiquitous rum and Coke. Not any one brand is responsible for rum's return or its dynamic ten-year-old sales hike. Rather rum's rise is really the story of individual brands pursuing shelf space one backbar at a time. R um R um R AND GET IT THE RUMS THAT ARE MAKING A BIG SPLASH THIS SUMMER BY FRED MINNICK R um

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - June 2016