The blind-tasting competition took place at The Rum Kitchen Carnaby in London last month, and saw the breadth of the category come under the scrutiny of four judging panels. Our Rum and Cachaça Masters 2019 set out to assess whether the category has been successful. As such, rum must take a multi-pronged approach to ensure high quality in a plethora of styles and price points. Bartenders and educated shoppers are also becoming more suspicious of dishonest liquid – those bottlings that use a surplus of sweeteners and colouring to offer a more mature image and secure a higher price tag.īut rum’s ascent up the premiumisation ladder continues to be slow and the category cannot neglect its mass market audience. Increasingly, consumers are seeking complexity in what they drink, meaning sweeter styles of rum are becoming more balanced and vegetal agricoles are gaining in popularity. The premium-and-above segment is driving the category’s growth, and high-end disruptor brands are eating into the share of the volume-driven players – but, then again, even the established names are capitalising on the premium opportunity. There is a lot to get excited about in the world of rum – particularly for producers who show skills through well controlled sugar content, wood management and originality.Īfter years of being the perennial party spirit, rum is starting to be taken seriously.
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