I don’t feel that I’ve achieved too awfully much for the rum industry. Although I enjoy educating guests on rum and letting them know that there is quality rum out there that can be on par with the other spirits, owning and working in my bar has always been about the drinks for me. Anybody can pour you a glass of rum from their massive collections, but there is something to be said about making a quality beverage while entertaining your guests with fantastical stories about said drink. To me, that is more important than a glass of rum.

I could easily run my bar program with a dozen bottles of rum instead of the near 300 bottles and still be just as satisfied. Maybe I just might do that.

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