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Rum has long been relegated to second-class status in bars. Its flavor is typically masked by strong mixers like grenadine, coconut, pineapple and lime juice. Really, it's no wonder considering the harshness of the standard rums available.
That is, until now. On the heels of upscale vodka, distributors are experimenting with upscale sipping rums. It makes sense. The premium rums are aged like whiskies to mellow the infamous burn. Still, they remain sweeter than whiskies, more flavorful than vodka, yet not as cloyingly sweet as liquers. Imported from countries around the Gulf of Mexico, these exotic new imports are just starting to show up on the bar menus.
Liquid Kitty, home of The Best Martini in Los Angeles, set up a private rum tasting for Caroline on Crack, Bob Thompson and myself last weekend. Although the bar is owned by Dave, it's Damien who is the master mixologist. He set us up and gave us a little run-down on each rum before we got down to the tasting. Cheers, Damian!
(Caroline on Crack and Bob Thompson contributed to this post. Happy Blogiversary, Caroline!)