Your dad deserves the best. He’s the one who taught you how to tie your shoe, how to whistle, how to drive, and how to cherish a quiet moment at the end of the day while appreciating a drink of something genuinely special. This Father’s Day, consider expressing your gratitude with a bottle of Zacapa ultra-premium aged rum—and maybe something extra that convinces him to share.

These opulent aged rums are an ideal gift for any enthusiast of dark spirits. Regardless if your dad fancies a meticulously crafted old-fashioned or savors the simplicity of a neat pour, aged rum brings a nuanced touch, blending beautifully in cocktails typically made with whiskey. Aficionados of aged tequilas will find aged rums intriguing as well, enjoyed on the rocks or solo.

Initiated in 1976, Zacapa aged rums hail from Guatemala and are crafted by Lorena Vásquez, one of the few female master blenders globally. Vásquez’s process is methodical: firstly, virgin sugarcane is harvested in southern Guatemala and pressed into a syrup used for distillation, introducing the rum’s base flavor notes. Subsequently, the rums are diligently blended before aging them ‘above the clouds’ at 7,545 feet in Zacapa’s “House Above the Clouds”. Here, they develop intricate aromas and flavors from the array of casks they are conditioned in. Vásquez has devised an innovative barrel-aging system known as the “Sistema Solera”, letting the rums circulate through a diverse range of hand-selected casks, formerly used to age whiskey, cognac, sherry, and Pedro Ximénez wines.

The final touch that embellishes every bottle of Zacapa aged rum is a band of petate, artisanal matting woven from dried palm leaves, dating back to the Mayan civilization. Starting from 1999, Zacapa Rum has been providing jobs for Guatemalan communities impacted by challenging times to weave the distinctive petate band. This craft passed down through generations generates income for these families. Presently, Zacapa Rum employs over 700 women to weave the petate bands, which have become synonymous with the aged rum; the brand truly values its association with the community.

Show your appreciation towards your dad for the influential role he played in your life by introducing him to an indulgent aged rum, Zacapa Rum. Zacapa Rum is available for delivery at ReserveBar, or locate a store near you through the Zacapa Rum website. You never know, Dad might reciprocate your gesture with a bottle of your own. Gather inspiration from the subsequent gift pairing ideas with Zacapa No. 23, Zacapa Edición Negra, and Zacapa XO Rum—including a limited-edition decanter by Zacapa Rum and Luar.

Zacapa No. 23 Rum

Gift: Deluxe Guatemalan Chocolate

Delve into the complex flavors of the Zacapa aged rum, encompassing hints of coffee, vanilla, and dried fruits by pairing it with high-quality gourmet chocolate, particularly dark chocolate. The harmonious blend of corresponding profiles, as well as their contrasting nuances, will help accentuate the optimal flavors in both.

Zacapa Edición Negra Rum

Gift: Cut-glass tumblers

An aged rum like Zacapa Edición Negra tastes amazing no matter how you pour it. Serve it in style with some fine, heavy-bottomed cut-glass tumblers—all will bring out the bold, smokey, woody finish that is the result of aging in double-charred oak casks.

Zacapa XO Rum

Gift: Decanter

The intricate subtleties of Zacapa XO Rum, matured in French cognac casks, are amplified when served from a decanter. Zacapa Rum collaborates with Luar in presenting this limited-edition decanter. It is encased in a bespoke sleeve, combining Luar’s opulent custom leather with the distinguished petate weave associated with Zacapa Rum.

Zacapa No. 23 Rum

Gift: Luxurious cocktail shaker

If your dad is a fan of mixed drinks, he’ll definitely appreciate a high-end cocktail shaker as a gift. There are various choices available: from antique brass to glass or even a hand-tooled leather-wrapped shaker. (Putting his initials on it would certainly add an extra touch!) No matter what, Zacapa No. 23 Rum is an excellent choice for a sour, daiquiri, or Zacapa espresso.

Zacapa XO Rum

Present suggestion: Brass spherical ice press

Zacapa XO Rum is best savored neat or with ice. Large ice cubes are a perfect accompaniment as they cool the aged rum without making it dilute too quickly. You can find beautiful brass spherical ice presses which can mold a large ice block into a perfect sphere, the optimal shape to pair with this exclusive aged rum.

The East End in Providence has a lot of the elements you’d expect to find in a whiskey bar: moody lighting, leather chairs, dark wood, and sets of deep blue velvet curtains tied off by golden ropes. The bar has lots of little cubbies, and every inch of the shelves is full of bottles of dark-hued liquor.

The bartenders need to climb onto a ladder or onto the bar itself to reach parts of the restaurant’s collection of more than 400 types of whiskey. The East End was opened seven years ago by Gil MacLean (who also owns Bottles, the popular East Side liquor store), and is getting another wave of investment, including doubling down on their late-night and spirit programs, which boasts far more whiskey varieties than many other watering holes around the city. They underwent a three-week renovation in late 2023, and hired Josh Davis as the tavern’s new executive chef. Davis, who previously worked in kitchens in Boston and Portland, Maine, and most notably served as the chef de cuisine for Portland’s Duckfat, is focused on keeping the bar’s approachable menu in tune with customer demands.

The East End will soon be launching a newsletter for new whiskey drops, and will restart product launch events and whiskey tastings that were more prevalent prior to the pandemic, said Hannah Weaver, a long-time bartender who was promoted to East End’s general manager.

“We’ll hold onto some limited editions for a while, and then release them at the restaurant. It’ll feel like you’re getting a final taste,” said Weaver, who said they have a collection of bottles from the early 2010s that haven’t yet been touched.

As old-as-time cocktails — like the Sazerac, Highball, Manhattan, and Whiskey Sour — surged in popularity in the late 2000s and early 2010s, whiskey bars also made a resurgence.

For a time, it felt like nearly every other bar was part of the craft cocktail renaissance, and “mixologists” were attempting to create their own versions of Prohibition Era offerings. Owners advertised their establishments as “speakeasies,” handlebar mustaches became “in” again, and suspenders became a standard part of the uniform. But many of these places had one thing in common: Much of their identity was built on the 21st century whiskey wave. Those on the outskirts of the mainstream who were working with mezcal or rum were still trying to recreate that whiskey taste — smoky and defined.

Changing tastes, market pressures, and the COVID-19 pandemic pushed whiskey into a downward spiral by 2020, but the decline in sales did not last long. Sales for bourbon, Tennessee whiskey, and rye whiskey rose by nearly 7 percent in 2021 to $4.6 billion that year, according to the Distilled Spirits Council of the United States.

“Whiskey never goes out of style,” said Weaver.

Weaver — who previously worked in bars and restaurants in Seattle, New York, and Detroit — thinks of The East End’s massive whiskey collection the same way the kitchen thinks about its food. “We want everything to be approachable,” said Weaver. “But with our whiskey, we want it to be educational for the pros, and for those who have never really tasted whiskey before.”

Collectors’ editions of whiskey can run into the thousands of dollars. But Weaver said the bar will build a whiskey tasting flight for any budget — starting at $20. “Understanding and appreciating whiskey doesn’t have to be unaffordable,” she told me.

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“At the end of the day, we’re a neighborhood bar,” Weaver added.

This story first appeared in The Food Club, a free weekly email newsletter about Rhode Island food and dining. Already a member of the club? Check your inbox for more news, recipes, and features in the latest newsletter. Not a member yet? If you’d like to receive it via e-mail each Thursday, you can sign up here. Have an idea for a dining guide in Rhode Island? Email RhodeIslandFoodClub@globe.com.

Alexa Gagosz can be reached at alexa.gagosz@globe.com. Follow her @alexagagosz and on Instagram @AlexaGagosz.

Puerto Rico’s Department of Economic Development and Commerce, abbreviated as DDEC, rewarded the University of Puerto Rico, Mayagüez Campus, popularly referred to as RUM, with a sum of $1 million. This substantial sum serves as an incentive that seeks to invigorate creative tasks, fundamental and applied studies via the Center for Agro-industrial Innovation and Technology, otherwise known as CITAI. This funding is specifically dedicated to catering to the needs of the local and international agricultural biomes and the value-added food production chain.

This financial incentive promotes collaborations designed to enhance training, bolster technical support provision, foster the development of innovative products, and incubate burgeoning enterprises. Furthermore, it aims to revolutionize CITAI’s governance framework, ensuring its future self-sustainability.

Additionally, part of the grant will be dedicated to procuring modern apparatus and machines, expanding current facilities, and formulating robust contingency plans, as per the institution’s officials.

In a statement, DDEC Secretary Manuel Cidre affirmed the island government’s dedication to continuously formulating and implementing innovative initiatives in the research and development sector. This initiative aims to cement Puerto Rico’s reputation as the Caribbean hub for the agricultural and agro-industrial sectors.

“This is part of its diversified economic development plan that includes the modernization of agriculture and achieving food sustainability,” he noted.

Cidre emphasized that research and development, knowledge creation, commercialization and intellectual property protection are crucial to supporting and maintaining a healthy innovation ecosystem.

“This agreement with CITAI is consistent with our interest in achieving the transfer of discoveries from the laboratory to the market, a key element on the path to innovation and economic vitality. We share the mission of promoting a world-class agribusiness through associations and research that lead to commercialization and contribute to the growth and socioeconomic well-being of Puerto Rico,” Cidre added.

RUM Rector Agustín Rullán-Toro noted that CITAI provides the food and beverage industry in Puerto Rico with the “necessary knowledge, resources and technology to strengthen its position and be more competitive within Puerto Rico, but also to prepare it for exporting, which is one of the activities that seeks to promote an economy that develops the agro-industrial workforce and promotes economic development on the island.”

“This relationship between the RUM and the DDEC can be likened to a seed and fertilizer needed for growth. It is paramount that there’s mutual cooperation among government bodies, academic institutions and industries. This is key to advancing the welfare of all, while also promoting top-tier research in fields that matter to the growth, sustainance and overall development of CITAI,” mentioned Rullán-Toro.

“This collaboration would provide the necessary support for scientists, engineers, and tech professionals to bring their innovative projects to life, which would in turn bolster our economy and society through knowledge exchange, learning and effective implementation,” he further elaborated. “Recent disaster situations have underlined the necessity of local production of food items and the creation of superior infrastructure that can respond quickly to any challenges that pop up, including those of an emergency nature.”

The agreement also highlights the importance of transforming agricultural resources into products with added value, thereby generating more income and job opportunities, along with propelling science, quality standards, and technology.

The focus areas of implementation would include corporate structure, governance and management, facility and equipment provision, marketing and business growth, and programs that boost economic development.

The work plan includes establishing the roles and responsibilities of the talent to be hired, identifying projects and investment, and evaluating initiatives to modernize and optimize infrastructure, thereby increasing the competitiveness of the agro-industrial sector.

The premium whiskey market is, to be honest, a bit ridiculous at the moment.

It’s been like this for some time. For instance, Blanton’s was a fine bourbon easy to come by at roughly $48 per bottle just ten years ago. Currently, it’s mostly limited to resale markets with pricing that does not accurately represent its respectable, not outstanding, quality.

Without question, this craving for excellent whiskey that doesn’t have to be top-tier has instigated a surge of fresh competitors in an already congested lane. On the one side, they’re escalating the median bottle cost, causing an inflation of prices that don’t consistently match the liquor you’re buying. Conversely, if they can fill this gap while maintaining affordability of brands like Four Roses or Rare Breed, and consumers don’t mind shelling out over $100 for a bottle, then more power to them.

This is where Blue Run enters the narrative.

Introduced with a price tag of $175, the 13-year old Bourbon offering sets the stage. Is there a history justifying the cost? Does each cask hold a story that Bourbon enthusiasts keenly narrate at gatherings? Surprisingly, the individuality rests only in its costliness.

The venture embarked with the union of an experienced Whiskey craftsman, Jim Rutledge, and a promising enthusiast, Shaylyn Gammon. Their synergy aims at blending Bourbons from varied distilleries. The key catalysts behind this initiative are the ones who enthusiastically foresee the potency of conceiving high-end Whiskey via SNKRS-like drops and limited series.

Despite the lack of conventional lineage that other luxury spirits boast, Blue Run aspires to carve a niche for itself as an exclusive Bourbon, or at the least, motivate enthusiasts to splurge three figures on a fifth of the brew.

Understandably, this seems exasperating, but it holds no significance if the taste lives up to its promise. Today, we take a look at its second batch of the High Rye Whiskey and assess whether it justifies its $100 price point.

Truth be told, the beverage Blue Run, a moniker merely a stroke away from being labeled as “the wine so deplorable it landed in the headlines“, gives the impression of a first-class spirit. Its container is certainly enticing, adorned with a lustrous butterfly situated front and center. At a forceful 111 proof, it portends richness at cask strength and a deep mahogany tint that denotes ample time spent reflecting in oak barrels.

The scent wafting from the bottle is undeniably alcoholic but intricate. Underneath the grainy aroma, you can sense an abundance of hidden fruits and a touch of spice. Could it be nutmeg? Perhaps cinnamon? There’s an alluring warmth to it.

The bite of the drink cannot be ignored, which is to be expected at 55.5 percent alcohol content. Yet it’s not overwhelmingly potent and you can identify a myriad of refined flavors beneath it. Sweet stone fruits make an appearance, accompanied by a hint of spice and a dash of dry sugar finishing it off. There’s a faint insinuation of cinnamon toast present, hard to pinpoint, but I assure you it’s there.

It’s a decent bourbon. Maybe not worth $100, but that’s the reality of our times. I think I’ll drop in an ice cube for my enjoyment. Feel free to deride me for it.

The ice softens the profile without diminishing the deeply imbued flavors, making a potent spirit more drinkable. However, it doesn’t mimic the same profile and strength of the untouched pour. I appreciate it almost the same amount as the original pour. Although some intriguing elements get lost, it’s a smoother, more digestible sip with good repeat appeal, as long as you are ready to spare at least $85 (depending on your local liquor shop) for the next bottle.

The query is not regarding Blue Run’s quality. A group of affluent executives collaborated to guarantee that it would be, at a minimum, above average. The real question is whether it deserves premium sneaker prices and the anticipation of being the next big sensation in bourbon.

After sampling a similarly new and expensive bottle from Kentucky Owl, I am uncertain. It’s an appropriate sip that holds its own against ryes at half its price. If you’re asking whether I’d purchase this for $100 over a Limousin Rye for $35 to $45, I’d choose the Limousin each time.

This is a pass/fail mechanism where I contrast what I’m drinking to my standard cheap beer, the standby from the land of sky-blue waters, Hamm’s. Consequently, the question to resolve is: would I choose a Blue Run High Rye over a chilled can of Hamm’s on a usual day?

Oh, absolutely. But I could get 200 cans of Hamm’s for the starting price of a Blue Run bottle, so this feels… unfair.

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Police are searching for a 68-year-old woman last seen walking on the Isle of Rum.

Mary Molloy was walking in the area between Trollabhal and Bealach an Ehuarain at around 2.30pm on Saturday.

She was then in contact with family at around 6.30pm but it is unknown where she was at the time.

It is understood Ms Molloy was trying to make her way back to the Dibidil area and may have become disorientated.

Mary Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves. (Image: Police Scotland)

Officers are becoming increasingly concerned for her welfare and are appealing for information from the public to help trace her.

She is described as around 5ft 8in tall, of average build with long grey hair.

Ms Molloy was last seen wearing a turquoise waterproof jacket, red trousers, brown walking boots, a blue hat and red gloves.

She was carrying a grey rucksack.

READ MORE: Bodies of two men killed in Highland crash lay undiscovered for hours overnight

Inspector Graham Brown said: “Mary is a keen hillwalker but from what we’ve been told she may have become disorientated and failed to follow her planned route.

“We have specialist resources, including mountain rescue teams, helicopter and search dogs, in the area but we also need the public’s help with information.

“I’d appeal to anyone who was on Rum yesterday and thinks they may have seen someone matching her description to come forward. Also, anyone who may have known Mary’s intended route or areas she was keen to visit is urged to get in contact with us.”

Anyone with information should contact Police Scotland on 101 quoting reference 3149 of May 25.

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