Once plagued by a tarnished reputation as the favored poison of sailors on layovers and the final libation of the condemned, rum has undergone a remarkable transformation. It has evolved into a formidable contender in the realm of premium spirits, standing shoulder to shoulder with whisky, cognac, and armagnac. This resurgence has notably favored agricultural rums hailing from the French Overseas Departments and Regions (DROM), which had previously played second fiddle to molasses-based counterparts. For an extended period, rum was burdened with a negative association, known as the go-to drink ..read more

The Indian Ocean region boasts a long-standing tradition of rum production, with distilleries pushing the boundaries to create authentic, cane-to-glass experiences coupled with innovative twists, including Indian Ocean rum. Historical Significance Sugarcane, the cornerstone of this fiery elixir, has been cultivated for millennia in India, forming the foundation of this storied beverage. The art of rum distillation has been practiced for centuries in Réunion and Mauritius, each contributing its unique touch to this age-old craft. While the local rum industry remains relatively modest, it’s rapi ..read more

The Indian Ocean region boasts a long-standing tradition of rum production, with distilleries pushing the boundaries to create authentic, cane-to-glass experiences coupled with innovative twists, including Indian Ocean rum. Historical Significance Sugarcane, the cornerstone of this fiery elixir, has been cultivated for millennia in India, forming the foundation of this storied beverage. The art of rum distillation has been practiced for centuries in Réunion and Mauritius, each contributing its unique touch to this age-old craft. While the local rum industry remains relatively modest, it’s rapi ..read more

Over 20 years, brothers Richard and Bernard d’Offay have been making a rum for the people of their home to be proud of. We chat the journey of the Seychelles’ number one rum – Takamaka When brothers Richard and Bernard d’Offay launched Takamaka rum on the island of Mahé in the Seychelles, they had one simple goal: to create a rums their fellow islanders would enjoy. Little did they know that 20 years later they would hold the title of being the number one spirit across the 115 islands. What started with a home distilling book, a makeshift condenser and a bubbling curiosity for making good qual ..read more

And the question arises… how to serve a sipping rum properly? Apart from cocktails, we can appreciate this spirit neat. According to experienced bartender Maelia Gellusseau and ambassador, these are some ways to drink rum and pair it, and of course, serve it.   How to serve a sipping rum? Follow these advice   Aged rum Aged rum is complex and it is recommended to serve it slowly. Rum can also be mixed in cocktails, but these should be cocktails that do not influence the aging years of the rum. For example the Canchanchara cocktail. Dark Rum Mead Gaze water Fresh lime juice 5 lime wed ..read more

The bartenders: jugglers behind the bar, magicians, but beyond that creators. Here we show you creations by bartenders, spirits, liqueurs and ingredients. For bartenders, there is a world beyond the invention or preparation of a cocktail at the bar. There are custom creations born from the ingenuity of the profession, countless inventions such as spirits for cocktails, liquors and ingredients. For this they use their experience traveling around the world, discovering new flavors. Fresh juices, homemade syrups and alcohols created with quite dedication.   Some brands of spirits, liquors an ..read more