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RUM
Rum lovers around the world owe a great debt to a simple plant: sugar cane. Hundreds of years ago, there was a sugar craze in Europe, and colonies were established around the Caribbean to make the sweet commodity. But the production of sugar creates a lot of byproduct—namely, molasses. There wasn’t much use for the thick, sticky, sweet substance until it was discovered that molasses could be fermented and then distilled. The alcohol quickly became popular with pirates, sailors and America’s founders.

Rum Stories

This Dutch Bar Treats Gin for What It Is:
A National Treasure

Inside Tunes Bar in Amsterdam.

Inside the Most Talked About New Tiki Bar in Years

NYC’s The Polynesian is a next-level new bar.

Partner Content

What Is the Fourth Major Ingredient for Jamaican Rum?

There’s more to the spirit than sugar, water and yeast.

11 Hottest Cocktails to Drink in Bars Now:
June 2018

The drinks to know. Now.

5 ‘Star Trek’ Cocktails to Try at Home

Make them all.

London’s Coupette:
My Bar in 3 Drinks

Old-fashioned, unpretentious simplicity enters an unexpected neighborhood.

Partner Content

4 Reasons Bars Need More Than One Jamaican Rum

A single bottle isn’t enough for a complete cocktail program.

This NYC Bar Director Really Knows His Booze—And Thinks You Shouldn’t Live Without These 5 Bottles

Trust him. He has worked at at some of the best bars in New York City.

9 Great Cheap Bottles That Bartenders Swear By

No need to break the bank.

The New Mexican Spirits Movement. What You Need to Know Beyond Mezcal and Tequila.

So many spirits in Mexico.

Partner Content

How Old Is the Rum in That Bottle, Really?

The number on the bottle doesn’t always tell the whole story.

11 Hottest Cocktails to Drink in Bars Now:
May 2018

Where to go. Now.

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