“Guyana has managed to adjust and grow with the world around it and continue to make rum that is both interesting and delicious. It also is home to some of the world’s only remaining working wooden stills, both pot and continuous, The Port Morant and Enmore stills. Over 200 hundred years old and still going.” – Jono Carr
Meet The Lobo Plantation’s Daniel Hilton. He’s known as Paris by local bartenders, and has an energy and passion for the trade that few can match. Here, he shares with us his journey into management, and what he’s learned along the way.
What is a solera system? It’s a fractional blending system — but what the hell is that? Well, let’s look at the history of the solera and from whence it came.
What makes it interesting is the lack of rules in the category as to what can be called rum; as for what makes it infuriating, well, look toward that lack of rules again.
Created in the late 1800’s at the Queen’s Park Hotel in Trinidad, the Queen’s Park Swizzle was made with big, fragrant dark rums from Guyana, known as Demerara rums.
Today we’re asking the question: what is rum? Here’s your guide to the basics you need to know about this spirit that pops up wherever sugarcane is grown.
Could we be entering an age of the hyphenate bar? Take PS40, for instance: it’s a soda factory-bar; Archie Rose in Sydney is a distillery-bar; and so too is this new venture, Brix Distillers.