It is true that there is a lack of clarity concerning the amount of sugar in certain rums (which could soon be improved by nutritional information labels on spirits), and equally that one often imagines that rum producers use local sugarcane juice, or molasses from local sugar refineries, even though the molasses could, in fact, have come from several thousand kilometres away as many islands no longer have refineries.
Tag: cocktail à base de rhum
When is rum no longer rum? To respond to the ritual question of 2016, François Longueteau decided to choose a positive angle and to spin it differently. His responds by saying “this is what rum is for me”.
Boosted by the success of this first competition, which attracted 200 barmen from all over the globe, Trois Rivières is dusting off the shakers and launching the second edition. And we’re delighted!
With all the enthusiasm created by Plantation Pineapple stinggin’s fancy, we had a lot of fun asking a group of french bartenders what they thought about the star product of 2016. we continue with Yannick Bucco of willie carter sharpe, a wonderful bar in Montpellier, inspired by The Speakeasy.
With all the enthusiasm created by Plantation Pineapple stinggin’s fancy, we had a lot of fun asking a group of french bartenders what they thought about the star product of 2016. We continue with the modest Nico de Soto, the founder of two renowned bars, in Paris and New York.
With all the enthusiasm created by Plantation Pineapple stinggin’s fancy, we had a lot of fun asking a group of french bartenders what they thought about the star product of 2016. We’re kicking off with the so tiki duo, made up of scotty and guillaume of dirty dick.
This is the question which was posed by Ian Burrell during a conference and debate at Tales of the Cocktails in New Orleans.
Case file – The great debate on the redefinition of rum : Olivier Couacaud – Commercial Director of the Rhumerie de Chamarel, Mauritius
This is the question which will be posed by Ian Burrell during a conference/debate at Tales of the Cocktails in New Orleans. For our summer series, we have chosen to give the floor to those who make rum. We will ask each of them the same questions and will start off with a strange bird from Grande Terre: Hervé Damoiseau.