Don't
get me wrong, I love aged rums. I love their dark, mahogany hues and wafting
aromas of Caribbean fruit, vanilla and molasses. That's why as of 6:15am this
morning I've officially declared sipping barrel-aged rums from snifters the
new, cool thing in bars. When people ask you why dark rums are so hip, so
happening, here's a point-by-point breakdown of the approved response. Read
through the talking points and commit them to memory. Let their irrefutable
logic secure foothold in your mind and wash all other conscious thoughts away.
August 2006 Archives
Reports
of gin's imminent demise have been greatly exaggerated. Not only have I
actually spoken with gin recently (last evening, in fact), but at
establishments where people still appreciate civility and style, gin is
thriving and basking in the attention.