Four easy infusions with which to spice up your home bar

During our trip to the Seychelles in 2011-2012, we discovered an incredible spiced dark rum made by the local Takamaka Bay distillery. With its strong vanilla hit, this rum was something new to me, and got me thinking a bit about how alcohols are flavoured. When we got home—with a few bottles of that amazing rum, I might add—I was inspired to experiment with infusing some of the regular contents of our bar cabinet with some new flavours.
Continue reading Four easy infusions with which to spice up your home bar

Five great dark rums to try while travelling the world

I’ve long thought that rum doesn’t get the respect it deserves. In India, especially, rum is considered the ‘poor man’s’ or ‘student’s’ liquor, something people start out with before moving on to whiskey. I suppose this is understandable, considering that most rums are cheap and relatively easy to produce. But just because rum is affordable doesn’t mean it doesn’t have flavour and complexity, and can’t be enjoyed as much as any other drink. Subtle variations in the production process—from what kind of sugarcane product is used as a base, to whether it’s spiced  or not, and how it is aged—can result in an incredibly sophisticated end product that would arguably not feel out of place among the best whiskeys.

Continue reading Five great dark rums to try while travelling the world