Nov 19 2013
The field of nutrition is rising in popularity and it’s about time. According to the Centers for Disease Control and Prevention, more than one-third of adults in the U.S. are obese (35.7%) and obesity-related conditions such as heart disease, stroke, type 2 diabetes and certain types of cancer are leading causes of preventable death. The focus of healthcare is leaning more towards disease prevention, rather than costly treatment. Registered dietitians (RDs) can play an essential role in implementing this strategy towards health promotion and disease prevention through diet improvements.
As an RD working in the field of food communications, I am often asked to give guidance for those who are considering a career in dietetics. My mom used to tell me I should be on TV to talk about food (thanks mom). It’s not that easy and here are some things you should know before deciding to become a registered dietitian.
Anyone can call themselves a nutritionist, but only a registered dietitian (RD) or registered dietitian nutritionist (RDN) has completed the required education and training set forth by American Academy of Nutrition and Dietetics. This includes a specialized college course track, a full-time internship program that lasts 9 to 12 month s (unpaid!) and a rigorous examination. Many positions also require that RDs hold a Master’s degree in nutrition or public health, which will likely become a requirement in the coming years.
There isn’t a quick fix to this, and many people become discouraged when they learn they will need to don protective eyewear and a white coat in a chemistry lab in order to become an RD. It doesn’t end there. To be able understand the importance of food safety, you must have a strong microbiology background. To fully grasp the chemical makeup of macro and micronutrients and how they function in the body, you have to comprehend basic biochemistry.
You will also need to acquire the skills necessary to interpret research studies and be able to apply them to your practice. Therefore, not only do you need to learn the science, you have to be able to communicate what you have learned in to everyday situations. For instance, when someone asks you WHY they should include more fiber in the diet, your answer should be science-based and applicable to their education level. Think “science geek” meets “people person.”
You can do that if you want, but there are so many different career paths in the field of dietetics. The opportunities are endless! RDs work in clinical settings such as hospitals or clinics providing medical nutrition therapy to those with specific health needs. They also work in foodservice, and in the public health sector. A growing part of the field is dietitians that write for media outlets and work with food companies to help translate their science to the public.
Finally, I have asked author and media spokesperson, Pat Baird MA, RDN, FADA (@PatBairdRD) to provide a few words of wisdom for those interested in the field.
“For anyone who is interested in becoming an RD, I’d recommend they be certain this is what they want to do. It’s challenging to get there. In addition to the academic curriculum, a one-year internship is required – and the internships are competitive. In the long run, it’s a career that is exciting and has many facets to it. That means many opportunities and different careers within the same discipline!”
Nov 13 2013
It’s been nearly a month since I downloaded, in the name of research, a handful of wine-oriented apps onto my iPhone and now it’s time to report my observations. People think that drinking wine and fiddling with your iPhone is all fun and games but I say, “Science!”.
So, the results: out of the 8 apps I downloaded, I’m going to discuss 5 of them. For the most part, across the board, this current generation of wine apps is a huge improvement. I still have some reservations about all the attempts at reducing the mysteries of wine and pairings down to an algorithm but feel that there are some apps out there that could prove genuinely useful for the average drinker. Let’s get right to it, shall we?
WineSearcher: WineSearcher.com is a website I go to all the time. It’s simple, has clear and singular purpose (where can I find X wine?) and, although it’s not the niftiest looking website out there it gets the job done. The app version opens up to a random stock image of a guy in a suit perched a couple of steps up a ladder that has been randomly perched in a nondescript dessert who is looking through a pair of binoculars. I could do without this lost gentleman. However, once I’ve made it into the app, the first page goes ahead and shows me all the nearby wine shops in descending order of proximity with a handy one to five star rating next to each shop. From there, I can also search for a particular wine nearby. This is a wine app that knows what its doing and does it well without a lot of gimmick (but with a random image of a guy in a suit who is lost in a dessert somewhere with a ladder. He looks nice. I hope he finds what he is looking for).
DrinFoo: Drynfoo is one of the prettier apps I downloaded, aside from the ads along the bottom that I suspect may be the app’s entire point, and its aimed at helping you find the perfect wine pairing with whatever you’re serving. One of the things that immediately sets this app apart is its bizarre choice of categorizing foods. Enter the “Veggies” section, for example and “Lentils” has its own category. As does, btw, “Eggplants” – as if there are so many choices in one’s day-to-day when it comes to eggplants. Where are the bell peppers? Carrots? Broccoli? You know… normal things that people eat frequently?
To be fair, they’ve got you covered in the “Meat” section with Kangaroo and Ostrich as options. Whatever ingredient you’ve chosen, your next step is to choose its preparation. Was it Broiled? Grilled? Braised? From there, you’re asked to choose a sauce (herbs, cream, tomato?) and when you’ve finally inputted your dish you’re taken to a screen that shows you… not the suggested pairing! But instead! A list of countries! Ok… let’s try Chile! That should get me a wine! Nope. Now you’ve got to select a variety. Ok… Carmenere! Finally! A wine! Aaaand… nope. Now I’ve just got an info page that lists the characteristics of what a Carmenere is and those characteristics are “Red, Still, and Dry.” Helpful. Finally, I am led to an “Explanation page” that tells me that “A full red wine serves as a perfect marriage to my kangaroo.” Welp, I guess I know I should find a full red wine (but what kind?!) to serve next time I grab some Kangaroo meat. Overall, although it looks nice and hip, this is an app that won’t be making it through the next app cull.
WineQuest: WineQuest does things a little different. Rather than ask you to input foods for pairing, it starts you off with a fairly comprehensive “Taste Interview” that consists of about 20 questions about what you generally do and don’t like to eat and drink. Once you’ve finished your “Taste Interview”, the app pulls up a series of 10 red wines that are a mix of fairly commercial and famous wines (Silver Oak, Louis Jadot, Kendall Jackson) and asks you to rate them using a fun finger-controlled gauge that ranges from “Double Yuk: hate it (1)” to “Double Yum: love it (5)”. Now that you’ve got your Taste Profile set up, you can walk into any wine store or look at any wine list, select a wine, type it into WineQuest and, based on the information you’ve supplied, WineQuest will tell you whether you will love or hate that wine.
I tried it a few times to varying degrees of success but generally it was fairly correct. On top of that, once you’ve found the wine, WineQuest will find you and tell you the closest place you can purchase that bottle of wine. Bonus! You can add frequent drinking buddies, build profiles for them, and ask WineQuest whether they will also enjoy the bottle of Malbec you’re considering. Overall, I think it would be nice to have a feature where users can connect with one another and share profiles so that each user is not responsible for building their friends’ profiles. For me, this app is pretty useless only because my friends couldn’t care less what they’re drinking as long as it has alcohol in it.
Blush For Wine: This was another wine app that, similarly to DrynFoo, seduced me with a lovely millennial-targeted aesthetic. It looked clean, modern, and fun. Blush for Wine combines a couple of features that I liked in both WineQuest and WineSearcher and does a much better job of tailoring pairings based on another “Taste Survey” (How do you like your coffee? Lots of cream? A little cream? Black?) to find out what kinds of wines I like and also recommend specific bottles rather than generic grapes/regions. It will also pair my dish with wines that I like that are available nearby! Useful! You can also snap/scan wine for an in-depth description from the app. This is a keeper.
Delectable: Look at me, I’m the worst – I saved the best for last. Delectable is basically Instagram for wine geeks. That’s literally all it is – you have a profile where you take pictures of wines that you’re drinking, can write tasting notes, and can rate the wine on a cute sad-to-happy-face sliding scale. If people are following you’re your wines will show up on their “Feed” and visa-versa. Other Delectable users can “like” and comment on your wine. My only problem with Delectable is that there are not nearly enough people on it! The other problem? Some people… cough…. don’t quite have a handle on the etiquette of social media so rather than snap as they sip, my feed will get inundated by a flood of back-logged wines that are posted all at the same time – clogging my feed with 20 pictures from the same user. It’s annoying. Don’t do it. Also – get on Delectable!
Oct 30 2013
I just returned from my annual trip to the Academy of Nutrition and Dietetics’ Food & Nutrition Conference & Expo (FNCE) in Houston, Texas. The event was attended by approximately 8,000 Registered Dietitians (my peers!) representing all areas of the field. When I had a moment to sneak away from my client duties, I walked around the massive expo floor where hundreds of food companies and boards set up shop to sample and hand out swag. One trend that I noticed was the rise in popularity of seeds – specifically chia and hemp seeds. Here is an overview of these foods that marketers have labeled and the “next big thing.”
Nutritionally, Chia is rich in omega-3 fatty acids, high in fiber, contains protein as well as trace minerals (calcium and magnesium to name a few). According to the Academy of Nutrition and Dietetics, preliminary research has found that chia seeds may help may lower cholesterol, triglycerides and blood pressure.
At FNCE, I found larger food companies such as Bob’s Red Mill offering up their line of seeds and Dole was there showcasing their line of milled chia seeds packaged in individual pouches. The idea behind these is that they make it convenient to add the seeds to your foods or beverages anywhere you choose. Just pop a pack of chia seeds in your purse and add them to your morning latte. Why not?
According to Wikipedia, Hemp seeds are derived from the same plant that produces cannabis, but are bred with only a trace (undetectable) amount of THC. Therefore the seeds that are sold in health food stores are safe to eat. Many of the hemp seeds that are sold in America come from Canada because it is illegal to grow hemp in the U.S. Nutritionally, hemp seeds are very high in protein – they contain all nine essential amino acids, a balanced amount of omega-3 and omega-6 fatty acids, plus fiber and trace minerals. As for flavor, they taste nutty to me and I think the easiest way to enjoy them is to sprinkle on salads, in smoothies or in yogurt.
One company at FNCE that was showcasing their line of hemp (and chia seeds) was the California-based natural foods company, Nutiva. If you cruise the aisles of your health food store, you are likely to find hemp seeds, hemp milk and hemp oil for baking.
While these foods are nutritious and convenient when added to other healthy foods, they might not be accessible to all. I think adding them to your already healthful foods may help give you a boost, but a good ol’ balanced diet rich in fruits, vegetables, and fish high in omega-3s, such as salmon and sardines, will also do just fine.
Oct 9 2013
Going on week two of the Federal Government shutdown, and this is getting real.
From support for needy mothers and their newborns to clinical trials for cancer patients to benefits for servicemen and their families, there are endless, heartbreaking stories of affected people, programs and agencies, each more horrifying than the last.
No industry is immune, including the one that puts your favorite libation in your glass. It may seem trivial in comparison to literal life or death situations, but the effects are hard to swallow (pun intended) to many businesses. Despite stories of Congressmen remaining well-boozed during the shutdown, here are three real life examples of how the government has brought the beverage alcohol industry to a screeching halt.
1. The Godfather of beverage alcohol is on vacation. With the Alcohol and Tobacco Tax and Trade Bureau (TTB) shuttered with the rest of the government, all label approvals are on hold. Wine labels, which provide the consumer key information about the product, must be approved before wineries can label their bottles. Bottling lines are built to label empty bottles, meaning the finished product must remain in tank or cask. No big deal, right? Just sell what you have for now, and let the wine in tank age a little longer. Well, not exactly.
Delay in label approval, and thus bottling, is a serious problem for wineries that need to free up tanks for new wine coming in from the harvest. Delay in this cyclical process would have devastating impacts on the wine itself, and serious financial implication for wineries. Breweries and cideries are in the same sinking boat.
2. Big beer won’t feel much pain, as Anheuser-Busch InBev and MillerCoors can just continue to produce their household name brews in bulk. Craft breweries, however, are definitely paying attention. The TTB shutdown means no new recipes can be approved, while craft beer is all about new, fresh and interesting labels coming to market. The AP reported Paul Gatza, director of the Brewers Association, which represents more than 1,900 U.S. breweries, as saying “one could think of this shutdown as basically stopping business indefinitely for anyone who didn’t have certain paperwork in place back in mid-August.”
From autumn seasonals awaiting labels to spring recipes needing approval, this shutdown has hit home for hundreds of small breweries and, indirectly, craft beer lovers. According to Bryan Simpson, spokesman for Colorado’s New Belgium Brewing in the AP article, the brewery has five new labels and three recipes on hold, and “everybody is frustrated in general. The whole way this has played out has been disappointing for the entire country.” We’re with you, Bryan.
3. No new permits from the TTB mean no craft brewer’s dream of opening a new brewery or production facility will be fulfilled anytime soon. This is serious news for the record breaking 1,300+ breweries in planning, according to Gatza. With an already overloaded TTB, due in part to the exciting boom of the craft beer industry, a total shutdown is a nightmare-come-true for brewers.
Aspiring Milwaukee-based craft brewer Mike Brenner, for example, hoped to open by December, according to the AP article. With his application and labels now on hold, “he expects to lose about $8,000 for every month his opening is delayed.”
Despite the shuttering of all services, the government will continue to get paid, in part. How ironic! Shanken News Daily reported that the TTB’s website will continue to accept “electronic payments and returns for federal excise taxes and operational reports.” Now that is going to chafe quite a few booze makers.
Here’s to hoping our currently ineffective and frustrating government finds a way to play nicely together in the sandbox soon. Cheers.
Oct 4 2013
Photo credit: Wikipedia, Antonio Litterio
I guess I’ve always been a writer. For some reason, the process of translating the thoughts in my head into words on a page is one I’ve found I must go through in order to make sense of the world.
So, one of the things I love most about my job is that each week brings a new writing assignment — from blog posts and brochures to press releases and creative briefs. But rarely am I forced outside my comfort zone the way I was this summer when I took a “Writing From The Senses” course with former New York Times writer Molly O’Neill.
Every Tuesday evening for six weeks, I’d dial in to a conference call and, fighting brain-fog from a full day of meetings and emails, would do my best to complete Molly’s free-writing challenges, spewing as many sensory descriptions as I could onto the pages of my trusty moleskine.
It was not easy.
But the experience was a good one, and it armed me with several new writing tricks I’ve already put to use in my personal and professional projects.
Want to do the same? Here are a few simple tips to help hone your craft:
1- Write now, think later – Our desire for order, efficiency and perfection often tempts us to edit as we write, but doing so is a bit like donning a lead suit before attempting to swim across a lake. It makes the writing process much more arduous and is likely to leave you feeling beat-up and exhausted just a few paragraphs into your project. So, don’t worry about your words sounding silly or your first draft being crappy. Just get your thoughts on paper – as many as you can – and then come back to them later with a fresh set of eyes and finish the shaping process.
2- Attempt an out of body experience – One way to conjure up rich illustrations is to frame things as if you’re describing them to someone who’s never encountered them before. Lean on your old friends from English class, simile and metaphor, to help you draw comparisons that pain a more vivid picture of everyday objects or practices. Here’s what I came up with to describe that singular summer pleasure of steaming crabs to someone who’s never experienced it.
When they go into the pot, they are grayish blue with a tinge of orangey brown, legs floundering and claws snapping all the way. Their scent is not quite fishy, but a little like garbage, rotting and festering in the sun. As they steam, that scent becomes more potent, and oddly enticing.
Vapor from the pot seeps out and crawls in a stream into my nose. Suddenly, I’m back at the beach as a little girl, relaxed and carefree, skin crispy from the sun and salt water. This is an exciting treat. Not just a meal, but an event. A shop class project, as evidenced by the array of tools laid out on the newspaper-covered table top.
As the near-decaying mass is poured onto the table, the scent is overpowering, intoxicating … deep, salty and spicy hot, like someone has barbequed the ocean.
3- Separate the senses – If you want your writing to draw on all the senses, start by taking them one at a time. Spend 5-10 minutes treating your subject through the lens of each sense: sight, smell, sound, taste and touch. So, if you’re covering baby carrots, you might end up with something like this.
Sight: It sits there on the plate looking naked, like a snail without its shell and stripped of its antenna, rubbed clean and bald like an old bar of soap that’s somehow managed to not quite dry up.
Smell: Fresh and fleshy, wet and watery, like the smell of the mouth of a garden hose … and soapy, a bit, like a child’s wet head after he’s just had a bath.
Sound: Dropped on the floor, it sounds like child’s wooden building block – wood hitting wood. When I break it in half it releases a loud pop like a broken bone. Ground between my teeth it creates a rumbling, like a factory in the back of my cheek.
Touch: It lies hard, wet and cool in the palm of my hand, slippery with the algae-like film that’s formed around it. It crunches between my teeth like I’m chewing soft wood with splinters that get stuck in the back of my throat and make me fear I’ll choke, but somehow dissolve before I do.
Taste: Before I bite into it, it tastes like soggy cardboard. As I dig my front teeth in, a little sweetness seeps out, a soapy sweetness that gets more intense as I grind the meat between my back teeth. I’m like a paper mill, grinding, grinding, grinding the solid mass into a pulp, squeezing every last drop of moisture out of it. Each new grind releases a little more flavor, sometimes sweet, sometimes soapy, sometimes a little spicy. Now, a mouthful of chlorinated pool water seeping down my throat.
Once you’ve viewed your subject through each individual sensory lens, you can pull out the relevant phrases or ideas and weave them together in a way that presents a 360 degree picture for your readers.
Tuck these reminders away near your keyboard or notepad and pull them out before you dive into your next writing project. You’ll be surprised how interesting your work becomes when you’re willing to try writing outside the lines.
Sep 20 2013
It’s Friday! That means it’s time for the BuzzLine, a weekly “six-word” contest, which gives you a chance to win a Starbucks gift card.
Congrats to Desiree, last week’s BuzzLine winner for her first six words for an alien encounter. Check out her response and all the others here.
On to this week!
The crisp morning air. Kids back in school. Comfy, cozy sweaters and jackets finally out of storage. Football! There is no mistaking the heralds of fall.
Another sure-fire sign that fall is in the air is the return of Starbucks’ aromatic and deliciously intoxicating Pumpkin Spice Latte, which celebrates its 10th anniversary this year. Starbucks devotees have made the drink the company’s most popular seasonal beverage of all time with more than 200 million sold since 2003.
Even “Late Night with Jimmy Fallon” had to acknowledge America’s obsession with the Pumpkin Spice Latte this week, in its “Pros and Cons” bit.
But not everyone is euphoric about the return of this pumpkin spice confection.
“There is currently no vegan option for this drink mix, which is a total bummer,” Caldwell’s petition states.
In response, Starbucks says it offers a few vegan-friendly alternatives to the Pumpkin Spice Latte.
“We have our VIA Pumpkin Spice coffee that does not contain dairy. We also have our Pumpkin Spice Topping that you can finish the beverage with if a customer wanted to add that hint of fall,” a company rep said.
Not the same, Starbucks … not the same.
Think fast … if you were in charge of recipe development at Starbucks, what new delectable drink would you come up with? How about:
Leave your six-word response in the comments. We’ll choose a winner on Wednesday!
Remember, six words. … no more, no less.
Aug 28 2013
…Everything You Were Curious About But Afraid To Ask
When I was 19 and studying in England, I had my first encounter with cider. It was love at first sip. And when I came home, there was barely any cider stateside with the exception of the big boys with big money. Until now! Here’s a little Cider 101 for those of you who are ready for fall’s flavors.
What IS cider?
Cider is fermented apple juice with varying flavor profiles, just like wine and beer, and is touted as one of the most food-friendly beverages. Here are some quick points for the cider newbie (thanks to Virginia Cider Week):
Aug 14 2013
The wine publicist is a creature as frequently misunderstood as the product we find ourselves representing. PR professionals occupy an interesting position within the hierarchy of the wine industry; we don’t traffic in sales in the same way as the distributors or importers who haul suitcases of samples during the slow hours of the day. Nor, generally, do we hold the same level of knowledge as the sommelier, gliding through a sparkling dining room, head held aloft despite the weight of all his insight into phenolic compounds and barbaric acid.
Our knowledge and efforts fall somewhere between the work of the trade and the sommelier. Our ultimate goal, of course, is to help our clients sell more wine – aligning us with the sales side – but our means of achieving that goal have more commonality with the tactics employed by the sommelier. If we’re doing our job right, we are educating as often as we are shilling.
Most people who work in wine usually haven’t just fallen into it – it is a passion or, at the very least, an interest. This is important in an industry that doesn’t pay particularly well. Despite the persistent aura of wealth that clings to the world of wine, high-end restaurants are really the only place in the industry where a high level of wine knowledge correlates to better pay.
Inversely, outside of the restaurant industry, it’s not surprising to find the level of wine knowledge dropping as pay rises. Case in point: anybody remember the story about Costco’s head wine purchaser comparing wine to toilet paper? Oy.
While that was certainly an extreme case, we wine publicists sometimes do find ourselves in a position to be the go-between for the higher-ups with expertise in marketing and sales rather than oenology and the in-the-trenches sommeliers, retailers and writers who live, breathe and drink wine. What we do in that in-between space is myriad – and often involves passing through the membranes of three worlds: the trade, the sommelier, and the consumer – and forging connections across those worlds. We work with sommeliers for pairings, with retailers for tastings, with distributors and importers for positioning, and with consumers to share our brand’s messaging. We have so many facets of work that we do, that I’m really just barely scratching the surface!
Often, I think our role is misunderstood because it is assumed by the rest of the industry that the only brands that can afford us are the behemoths producing by the millions of cases – the wines that it would seem, hardly even need us at all, because they’re so ubiquitous! This, in fact is very much not the case! There are many small producers that have PR and tons of boutique agencies dedicated to serving them.
Luckily, I get to work for a brand that falls in the sweet spot between those two kinds of producers – Les Vins Georges Duboeuf is visible, widely available and makes a product that I have a personal connection to and that I genuinely enjoy. You can go read something I wrote in 2010 as proof that I’m not BS-ing. The visibility and distribution that allows me to work with Georges Duboeuf, sometimes leaves a sour taste in the mouth of wine-geekier colleagues on the restaurant and retail side of the industry, who are dubious that quality and quantity can coexist at a certain point.
I am relentless in my argument that, indeed, it can! And it is in moments like this, sipping something weird and going glass-to-glass with even the geekiest wine geek while holding my own, that my role in the industry, as a wine PR pro, is clearest. I am where the complexities of wine meet the simple economics of supply and demand; I am where the sommelier’s expertise and the sales rep’s profits are distilled into the stories we tell that start with a glass of wine.
Jul 3 2013
My spirits obsession persists year-round, but nothing says cocktail season like the summer. Yes, I’m partial to delicious bourbon side cars in the fall, and gin with muddled berries in the spring, but summer is the season that most strongly screams for slow sipping on my front stoop.
Cinco de Mayo kicks off the season with the ever-tasty margarita, while Labor Day weekend is the sad closing to another epic summer with the liquor du jour. Tomorrow marks summer’s crescendo with the popping 4th of July festivities, and as always, I’m planning the ultimate cocktail for watching the fireworks. Perhaps a red, white and blue mojito… mmm, rum… and, well, my mind begins to wander.
As someone who used to work on a rum brand, the category is notoriously turbulent (sadly, I worked on the down slope when rum wasn’t as popular). But now, it’s on everyone’s tongue! Rum is enjoying its renaissance, and its prominence on top New York City cocktail menus shows rum is making huge sales strides on the shelf and at the bar.
A few years back, tiki bars were all the rage, from Julie Reiner’s Lani Kai in New York (which sadly, closed last fall) to Smuggler’s Cove in San Francisco, and delicious Mai Tais, Hurricanes and Zombies took center stage. The craze has since died down, leaving a happy medium of well-sculpted rum drinks causing a stir among sophisticates. Jonathan Pogash of The Cocktail Guru agrees rum is undergoing a renaissance. “Finally, rum brands are taking note and releasing more new and unusual bottlings of their old standby brands. You’re seeing aged bottlings, as well as unique flavors that add depth and uniqueness to cocktails.” Cheers Magazine featured rum as June’s cover story, including mixologists playing with aged rums cocktails to add that extra intensity of flavor.
Some are adamant, however, that rum never went out of fashion. Esteban Ordonez, Don Q Rum National Brand Ambassador (a fantastic rum as well!), thinks that while rum, in his opinion, never went away, “it has always been one the most popular spirits… The category is expanding at a much faster pace and there is a revolution and a re-evolution in the world of rum… The proliferation of brands hitting the market, more than eight brands in the last six months… [There is no] other category that has developed more flavored, infused, or is used more as a base for a liquor than rum.”
Category giants like Bacardi (which remains the best-selling light rum in the category) recently released a few new rums, and the highest selling spiced rum on the market, Captain Morgan debuted a new Black Rum in 2012. Hailing from all over the world, there are also smaller premium brands that have become the rum darlings among bartenders and savvy patrons alike.
One that maintains a low profile, and my personal favorite, is Zacapa Rum from Guatemala. Last summer, I passed afair hour on my stoop with a pitcher of Zacapa, ginger beer and lime. Regarded as a top notch rum, Zacapa has been around for quite some time and still, lucky for me, graces quite a few cocktail menus around Manhattan.
There’s more to this summer than rum, with spin-offs popping up around town. Rhum Agricole comes to mind, and in particular, cachaças are incredibly popular. “The flavor profile, heritage, story and the quality of Rhum Agricole seems to be what is attracting many bartenders to this subsection of the category,” says Andy Seymour, owner of Liquid Productions. “Rhum Agricole and rum is parallel to Mezcal and tequila, that same attraction to quality and smaller produced spirits.” Bartenders continue to experiment, but return to classic rums with an ever-faithful audience (myself included).
And thank goodness. For me, rum means summer. So, fire up the grill and light the sparklers. Remember, this is the halfway point with plenty more rum cocktails in your future, from the newbies to classic standbys; from daiquiris to piña coladas; and from dark and stormys to rum punch. Enjoy it while it lasts, because bourbon season is just around the corner… stay tuned! Cheers!