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Expert Picks: Celebrate Puerto Rico with These Must-Try Rums
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Bad Bunny’s electrifying Super Bowl LX halftime show has sparked a significant surge in interest surrounding Puerto Rican rum. Data from Total Wine shows a staggering 261% increase in online searches for Puerto Rican rum following the performance. Additionally, searches for coquito, a traditional Puerto Rican beverage, skyrocketed by 504%.
Claudia Balanta, a bartender in Brooklyn, highlighted Puerto Rico’s rich rum culture, noting the island’s exceptional variety ranging from light and delicate to aged, complex styles. The performance featured Bad Bunny walking among towering sugarcane, symbolizing rum’s deep-rooted connection to Puerto Rican identity.
Jeremy Ortiz, a bartender from San Juan, echoed this sentiment by stating, "Rum has always been an established part of our cultural identity,” referencing the Piña Colada’s origins in Puerto Rico. Ortiz also pointed out the historical context of rum production associated with colonialism, which adds layers of pride and resilience to the beverage’s significance for Puerto Ricans.
The halftime show, coinciding with Bad Bunny’s Grammy win for Album of the Year, showcased elements of Puerto Rican culture and left many viewers, including Ortiz, feeling tears of pride. "It felt like a moment of reflection and a reminder that we need to love more," said Balanta.
Puerto Rican rum serves not only as a delightful drink but also as a source of cultural pride. On this note, expert bartenders shared their favorite rum recommendations, emphasizing the diversity and unique qualities of Puerto Rican rums.
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Bacardí Reserva Ocho: This rum, aged for eight years, delivers smooth hazelnut notes and serves as an excellent introduction to aged rum.
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Ron del Barrilito Three Star: Often regarded as a point of pride, this rum is characterized by rich flavors of caramel, almonds, and vanilla, representing the bartender’s connection to his roots.
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Ron Pepón Agricola: Made purely from sugarcane, this rum offers distinct vegetal notes that stand out among others, appealing to those interested in unique flavor profiles.
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Don Q PX Aged Cask: This rum distilled in PX sherry casks offers a rich, raisin-like sweetness that blends well for those who prefer whiskey.
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Palo Viejo: Despite being considered a value brand, this white rum is notable for its unique flavor and is commonly used in traditional Puerto Rican drinks like Chichaito.
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Rincón Rum: Blended from both molasses and sugarcane, this rum is known for its fresh, bright flavors that reflect the island’s essence.
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Ron Artesano White Rum: This handcrafted white rum, which is yet to be available on the mainland, showcases a distinct taste reminiscent of Agricole rum.
With Bad Bunny’s impactful performance at the Super Bowl and the subsequent celebration of Puerto Rican culture, now is an ideal time to explore the island’s remarkable rums. For those eager to dive deeper, a visit to Puerto Rico may be the perfect opportunity.
Wine on the Lake: A Weekend of Scenic Sips and Savory Delights
Wine on the Lake is set to return this Saturday at the Bayfront Convention Center, marking its 19th anniversary. The event will showcase 86 vendors, with 37 of them being wineries traveling from across Pennsylvania. Notably, Blue Mountain Vineyards is making the journey of over 400 miles to attend.
Attendees can enjoy two sessions: the first runs from 1:00 PM to 4:00 PM, and the second from 6:00 PM to 9:00 PM. Visitors will have the chance to sample wine from over 30 different wineries, alongside a variety of other vendors. Despite construction near the bayfront, organizers are keen to welcome guests to this cherished event.
Additionally, there will be workshops throughout the day. Tickets include a tote and a wine glass, making this a complete experience for wine enthusiasts.
For more details, you can find tickets and additional information on the official website: Wine on the Lake.
Toast to Puerto Rico: Expert-Recommended Rums to Celebrate the Island’s Spirit
After Bad Bunny’s recent Grammy wins and impressive halftime show, interest in Puerto Rican rum has surged. Search data from Total Wine shows a 261% increase in searches for Puerto Rican rum following the Super Bowl. The creamy national beverage, coquito, also saw a staggering 504% rise in searches.
Claudia Balanta, a bartender at Milly’s in Brooklyn, notes that Puerto Rico’s diverse rum styles—from light and clean to aged, complex varieties—highlight the island’s status as the rum capital of the world. Rum reflects Puerto Rican culture, symbolizing both pride and a rich history, including the sorrowful aspects associated with colonialism. LyAnna Sanabria, co-founder and beverage director at Papi Portland, emphasizes that rum is a point of pride amid Puerto Rico’s complex past.
Bad Bunny’s halftime show resonated deeply with Puerto Ricans, showcasing cultural elements that incited a sense of communal pride. Jeremy Ortiz from La Factoría shared his emotional response to the performance, expressing gratitude for the representation of Puerto Rico’s identity.
As Puerto Rican rum serves as a vehicle for connection and celebration, bartending experts recommend several notable varieties for those looking to explore this vibrant spirit:
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Bacardí Reserva Ocho
An eight-year-aged rum known for its light, smooth qualities and hazelnut notes, making it a great introduction to aged rum. -
Ron del Barrilito Three Star
Celebrated for its rich flavors of caramelized sugarcane and almonds, this rum symbolizes both personal journeys and deep cultural significance. -
Ron Pepón Agricola
This unique sugarcane-based rum offers herbaceous funk and sweet vanilla essence, presenting a fresh twist that’s garnered attention for its distinct flavor profile. -
Don Q PX Aged Cask
Aged in PX sherry casks, this rum boasts raisin and orange flavors, offering complexity suitable for both beginners and seasoned rum enthusiasts. -
Palo Viejo
Although considered a value brand, this white rum plays an essential role in cocktails like Chichaito, embodying Puerto Rican drinking culture. -
Rincón Rum
A representation of Puerto Rican craft rum, Rincón offers bright, fresh flavors which are perfect for those seeking an uncomplicated spirit. -
Ron Artesano White Rum
Known for its handcrafted distilling process, this rum presents a unique profile that combines characteristics of traditional rums with a fresh finish.
The surge in interest for Puerto Rican rum highlights its importance in cultural identity and community bonding, encouraging both locals and newcomers to engage with these unique expressions of the island’s rich heritage.
Elevate Your Southern Comfort: The Crunchy Staple That Gets a Beer Boost!
Cooking with beer can enhance your recipes, adding a unique flavor profile that transforms dishes, especially fried foods. One noteworthy example from Southern cuisine is hushpuppies, which are deep-fried cornmeal balls known for their crispy texture and delicious taste. By incorporating beer into the batter, you can elevate this traditional dish to new heights.
The exact origins of hushpuppies are somewhat murky, but the term has been in use since at least 1927, originally referring to what was once called red horse bread. Today, various adaptations exist, with beer-battered versions often touted as the crispiest and most flavorful. Chef Josh Taylor, owner of Lost Isle on Johns Island, South Carolina, explains that beer contributes carbonation, which results in a lighter, crisper exterior, while also promoting a pleasing golden color.
To create beer-battered hushpuppies, consider using light lagers like Bud Light or Miller Lite, or blonde ales such as Victory Summer Love or Firestone Walker 805. These options offer a mild flavor that pairs well with the traditional hushpuppy ingredients. Chef Taylor suggests simply substituting some of the liquid in your batter with beer, ensuring to fold it gently to maintain the batter’s airiness.
To further enhance your hushpuppies, you can add complementary ingredients like jalapeños, cheese, or diced onions for added texture and flavor. Regardless of your choice, experimenting with these additions can turn this Southern comfort food into an even more delightful dish.
Denver’s Whiskey Aficionados Can’t Get Enough of Their Small-Batch Blender!
Colorado has been experiencing a whiskey renaissance in recent years, gaining accolades and recognition for its craft spirits. Among the latest to make waves in the scene is Onyx & Amber, a company that diverges from the traditional distillery model. Instead of producing its own spirits, Onyx & Amber sources whiskey from established distillers, ages it, and skillfully blends it to create unique offerings.
In December, they launched a special release that has caught the attention of whiskey enthusiasts. Named the Guest Blender Series Blend No. 1, the blend was crafted in collaboration with Ryan Negley, a respected figure in Colorado’s whiskey community, known for his work at Peach Street Distillers and Deerhammer. His prior blends have garnered awards from prestigious competitions, enhancing the excitement around this new release.
This particular whiskey has a robust 111.6 proof, but it surprises with its smoothness, featuring delicate notes of anise, violet, and maple on the nose, while the palate presents rich flavors of leather, caramelized sugar, and a hint of tobacco. The blend is designed to engage both seasoned connoisseurs and casual whiskey drinkers alike.
Ryan Negley expressed enthusiasm for the collaboration, noting that this project marked his first independent venture outside of established brands. He founded his consulting service, Will Whiskey for Work, last summer, aiming to assist craft distillers facing challenges in the post-distillation process.
Onyx & Amber’s founders—Ben Rosen, Brian Vaught, Matt Krumholz, Kenneth Bunn, and Cascade LeSage—view their brand as a passion project. They aim to democratize whiskey, enabling consumers to choose from a wider selection than what has become customary in today’s competitive market. Rosen, who has been building a whiskey community since he took over the Colorado Bourbon and Rye Collectors club, emphasized the importance of allowing stores to sample from multiple barrels for their selections.
The company has been proactively building its inventory, acquiring barrels from the renowned MGP Ingredients and aging them in Colorado to leverage the state’s distinct climatic conditions. This strategy has resulted in a diverse storage of over 260 barrels among various locations.
In April, Onyx & Amber debuted a tasting room near Empower Field, allowing whiskey fans to explore their offerings firsthand. The first release from the Guest Blender Series is priced at $87.99 and is available for purchase online and at local establishments.
This initiative celebrates both established and emerging blenders, giving them a chance to shine by creating expressions that reflect their unique identities while also putting the blender’s expertise front and center, rather than obscured by branding.
Savoring French Cuisine and Quality Cocktails: Claude’s New Offering in Iowa City’s Northside Lounge and Boutique
IOWA CITY — The newly opened French lounge, Claude, invites patrons to experience a blend of curated cocktails, distinctive French cuisine, and an ambiance of elegance that pays homage to nostalgia. Launched in the Northside neighborhood on January 10, Claude offers a refreshing addition to Iowa City’s dining scene, highlighted by its stylish atmosphere, reminiscent of early 20th-century French bars.
Designed by former Vogue fashion stylist Adélaïde Subtil and ear, nose, and throat surgeon Dr. Thomas Heineman, Claude aims to ignite a sense of conviviality, encouraging patrons to linger over conversation and small bites amid vintage decor and dim lighting. The intimate 28-seat lounge features plush velvet couches and an array of small tables, fostering a social environment where strangers can become friends.
Culinary and Cocktail Offerings
Claude’s menu showcases French small plates, inspired by the concept of apéritif dinatoire — akin to Spanish tapas. Guests can delight in a range of offerings, from radish carpaccio and tapenade tartines to country pork terrine. The sophisticated yet approachable fare is served on vintage plates, enhancing the experience with a touch of authenticity.
Complementing the dining experience is an expertly crafted drink menu, designed by former Rodina staffer David Basinger. The menu features both classic cocktails and innovative new creations, with highlights including the Le Fizz Parfait and Grand-Dad’s Cardigan. Additionally, the lounge boasts one of Iowa’s most extensive champagne selections, showcasing bottles from esteemed French producers, including the notable Doyard, an established label with nearly 350 years of history.
The Lounge Experience
Claude occupies a historic building dating back to the 1870s, recognized for its original storefront, which adds a unique charm to the venue. With an aesthetic that merges vintage and modern influences, the lounge captures a relaxed yet vibrant energy. Accessories like framed D-Day newspaper clippings and a 1960s McIntosh sound system playing jazz create an atmosphere akin to attending a friend’s gathering in their elegantly decorated living room.
As the owners envision the lounge’s future, they plan to host special events featuring rotating chefs, aiming to deepen community engagement while introducing new flavors and perspectives into Iowa City’s gastronomic scene.
For those seeking a sophisticated yet convivial dining experience, Claude promises to deliver quality cocktails and memorable culinary experiences that invite patrons to explore the essence of French culture right in the heart of Iowa City.
Visit Claude:
- Address: 215 N. Linn St., Iowa City
- Hours: Tuesday to Sunday, 3 PM – 12 AM
- Website: claudeic.com
Is It Harder to Buy Beer Than to Vote? Unpacking a Viral Talking Point
As discussions around a national photo voter ID law gain traction, a familiar claim has emerged: if people need an ID to buy alcohol, why shouldn’t they need one to vote? The Save America Act, which recently passed the House, has revitalized this viral assertion. U.S. Rep. Bryan Steil, a supporter of the act, expressed frustration over the perceived discrepancy, stating, "I think it’s nuts that we protect our beer in this country more than our ballots."
However, the comparison between purchasing alcohol and voting is far from straightforward. The criteria for verifying age when buying beer varies widely by state law. For instance, in Oklahoma, retailers have the discretion to ask for ID, which contrasts with Utah’s law that mandates ID checks for all customers. In Wisconsin, where Steil is from, IDs are requested mainly from those who appear underage, but the specific requirements can differ.
In contrast, voting regulation is more uniform, with varying states requiring some form of identification. As of now, 36 states demand that voters show ID at polling stations. While 14 states and Washington, D.C. do not necessitate ID, they employ alternative methods to ascertain voters’ identities, such as matching signatures.
The argument that it’s easier to buy beer than vote overlooks a few crucial points:
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Rights vs. Privileges: The right to vote is protected under constitutional amendments, whereas purchasing alcoholic beverages does not carry the same legal weight. Barry Burden, a political scientist, emphasizes that voting is a public act, while buying beer is private.
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Purpose of ID Checks: Regulations regarding alcohol purchases exist to prevent underage drinking—a significant health concern. Conversely, voter fraud is incredibly rare compared to incidents of youth alcohol consumption.
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Integrated Security Measures: Voting laws embed more protections than merely requiring identification. Voter registration is mandatory in most states, ensuring that all participants have verified their eligibility, including proof of citizenship. This contrasts sharply with the casual verification that occurs when buying beer.
In an amusing twist, the inquiry into Steil’s beer purchase revealed that he was buying a Potosi Czech-Style Pilsner when asked for ID.
This fact check highlights how easily assertions become simplified catchphrases in political discourse, while the reality behind voting laws demands a more nuanced understanding.
The Durand: A Pricier Solution to Effortlessly Enjoying Corked Wine
If you’re a wine enthusiast with a collection of older bottles, you may have faced the frustrating issue of crumbly corks. While this doesn’t indicate that the wine has spoiled, opening such bottles can be quite the hassle. Nobody wishes to strain their cherished wine through cheesecloth or fish out cork pieces from their glass.
Nearly two decades ago, Atlanta engineer and wine collector Mark Taylor realized the need for a better tool to handle fragile corks. This led him to create The Durand, a remarkable corkscrew designed to extract even the most brittle corks without causing damage.
The Durand is a unique, two-part device that combines a traditional corkscrew with an Ah-So opener. The Ah-So features two slender metal prongs that fit between the cork and the neck of the bottle, providing support as the corkscrew lifts the cork out, ensuring it comes out intact. This method simplifies the process compared to relying solely on the Ah-So, which often requires practice to master.
Priced at $145, The Durand is undeniably an investment. For most bottles, a basic waiter’s corkscrew suffices, but The Durand’s weight and sculptural design attract admiration among wine connoisseurs who appreciate their mature vintages.
The product’s name carries significance as well. Taylor chose to name it after Yves Durand, a prominent master sommelier and restaurateur from Atlanta, known for his entertaining presence in the wine community. He was a larger-than-life figure in the international wine scene until his passing in 2019.
Janet Taylor, Mark’s daughter and co-manager of the company alongside her sister, recalls how her father’s passion for wine was nurtured through his connections with Durand. Mark Taylor often vacationed in France, joined by his parents, famous for their wine-tasting trips.
Yves Durand’s credentials were impressive: he was awarded Best Sommelier of French Wines in the U.S. in 1985, excelled as a blind taster, and authored "The Connoisseur’s Guide to Bordeaux Wines," among other achievements.
Not only does The Durand come in an elegant cork box, but it also carries a rich legacy in the world of wine appreciation.
The Durand is available at various wine retailers, including Bonde Fine Wine Shop in Cambridge, Marty’s in Newton, Lighthouse Wine and Spirits in Beverly, and Post Road Liquor in Wayland. You can also find more details at thedurand.com.
Revolutionizing Wine Culture: How Black Wine Visionaries in Chicago Are Making Their Mark
The emergence of a wine and charcuterie bar in the historically Black neighborhood of Park Manor, Chicago, highlights a growing movement to redefine wine culture. Opened by Jacare Thomas and Charlette Stanton-Thomas, Park Manor 75 serves as a community hub, intentionally designed to foster connection and conversation among neighbors.
The establishment notably features a menu where every wine—ranging from Champagne to Sierra Foothills grenache—comes from Black producers or is sourced through Black-owned négociants. Thomas describes it as a "much-needed third space" for the community that rejects the traditional Eurocentric wine culture, positioning itself as a corrective space that emphasizes inclusivity and representation.
This endeavor aligns with broader trends in Chicago, where approximately one-third of residents are Black, creating fertile ground for a distinct Black wine culture. Thomas emphasizes the importance of elevating Black brands: “We’re putting Black brands at the forefront because it’s important for us to be a point of reference.”
Park Manor 75 is not alone in its mission. Just a few miles away, the Bronzeville Winery, opened by Cecilia Cuff and Eric Williams, similarly emphasizes a wine program centered around minority, women, and LGBTQ+-owned producers. Cuff aims to create a cultural narrative through wine that resonates with the community’s history and identity. She envisions the winery as both a destination and a sanctuary, where visitors can comfortably explore wines in a setting reflective of their cultural experience.
The challenge of promoting Black wine culture goes beyond creating physical spaces; it involves addressing the biases ingrained in wine education. Kiana Keys, a Chicago-based writer and educator, highlights the need for a language of wine that resonates with Black communities. Her efforts focus on making wine accessible and relatable, moving away from traditional jargon that can alienate newcomers.
Another pivotal figure in this movement is Marsha Wright, a corporate wine director whose purchasing power allows her to influence wine selection at scale. Wright notes the assumptions faced by Black professionals in the industry and relishes the opportunity to challenge stereotypes when she demonstrates her extensive knowledge of wine.
The growing visibility of Black wine culture in Chicago signals a shift in consumer perceptions as well. With Black buying power significantly increasing, the demand for diverse wine experiences and educational resources is on the rise.
As Park Manor 75 and Bronzeville Winery continue to shape this cultural landscape, the question becomes not whether Black wine culture exists, but how Chicago will further cultivate it, creating spaces where everyone, regardless of background, can appreciate and participate in the wine experience.
Park Manor 75 is located at 600 E. 75th St.; more information at parkmanor75.com.
Bronzeville Winery is located at 4420 S. Cottage Grove Ave.; more information at bronzevillewinery.com.
Global Cocktail Adventures: Exploring the World’s Best Drinks with King 5’s Rich Marriott
Rich Marriott, King 5 Meteorologist, enjoys concocting cocktails inspired by countries participating in the Olympic Games. This segment features three delightful drinks hailing from Peru, Kenya, and Italy.
The first cocktail is the Pisco Sour, which Marriott first encountered during his graduate studies at the University of Washington. The cocktail carries a debated heritage, claimed by both Peru and Chile. Generally agreed to have originated in Lima, Peru, in the early 1900s, the Pisco Sour was crafted by an American bartender who replaced whiskey with Pisco, a local grape brandy. The modern recipe features pisco, lime juice, sugar, and egg white to create a frothy top, enhanced by a few drops of bitters.
Next up is the Dawa, meaning "medicine" in Swahili. Created in Nairobi in the early 1980s, this cocktail is often associated with safari culture, typically prepared fresh by a “Dawa Man.” It resembles the Brazilian Caipirinha, using honey instead of sugar and vodka instead of cachaça. A unique feature is its wooden “Dawa stick,” used to mix the honey and lime within the drink.
Lastly, Marriott presents the Negroni, a classic Italian cocktail believed to have been invented in Florence in 1919. County Camillo Negroni asked a bartender to strengthen his usual Americano, which led to the enduring Negroni made from equal parts gin, sweet vermouth, and Campari.
Cocktail Recipes
Pisco Sour
Ingredients (1 serving)
- 2 oz (60 ml) Pisco (preferably Peruvian)
- 1 oz (30 ml) fresh lime juice
- ¾–1 oz (22–30 ml) simple syrup (to taste)
- 1 fresh egg white
- Ice
- 2–3 drops aromatic bitters (such as Angostura)
Instructions:
- In a shaker, combine pisco, lime juice, simple syrup, and egg white. Shake vigorously without ice for 10–15 seconds to build foam.
- Add ice and shake again for another 10–15 seconds until chilled.
- Double strain into a chilled glass and garnish with bitters.
Kenyan Style Dawa
Ingredients (1 serving)
- 2 oz (60 ml) vodka
- 1 fresh lime
- 1–2 tablespoons honey (to taste)
- Crushed or cubed ice
Instructions:
- Cut lime into wedges and place in a rocks glass.
- Add honey and muddle gently to release lime juice and dissolve honey.
- Fill glass with ice, pour vodka over, and mix with a wooden Dawa stick to blend.
Negroni
Ingredients (1 serving)
- 1 oz (30 ml) gin
- 1 oz (30 ml) sweet vermouth
- 1 oz (30 ml) Campari
- Ice
- Orange peel (for garnish)
Instructions:
- In a mixing glass filled with ice, stir together gin, sweet vermouth, and Campari for 20–25 seconds.
- Strain into a rocks glass over ice.
- Garnish with an orange peel, twisting over the glass to release oils.