Whether you’re looking for something refreshing on a sunny day, or something to sip while you warm up inside, now that it’s getting cold and grey, rum has got you covered. Recently we went to the Calabash Bistro, (which has an extensive and exotic rum list), to ask owner, Sam Willcocks, and bartender, Alex Dickinson, to pair some food and rum-based drinks together and about the different kinds of rum, and why aged rums (like the Havana Club Year 3 Old White Rum pictured above) stand out.
Words & Photos by: Christine McAvoy
VIA: What makes a good rum?
Alex: “The overall feeling that you get from it I think. Rum to me, generally, brings warm feelings, and reflects where it comes from.”
Sam: “It’s pretty complex as well.”
VIA: Why are aged rums better?
A: “With aged rums, the complexity of the flavours really changes. Depending on how they are aged and where they came from, you get a real variety. In short, they are more complex and have a greater flavour profile.”
S: “Rum, unlike a lot of other spirits, is one that you’ll have a whole spectrum within itself. All sorts of different flavours in one type of spirit.”