Camper English is a cocktails and spirits writer based in San Francisco. He covers things like new products and trends but has a special interest in the science and technology of cocktails and spirits production. He’s visited over 130 distilleries in more than 20 countries.
I guess I’ve fallen in love with rum a couple of times, when first trying quality aged rums, and when visiting Martinique. Mixing rums have always been there, but it’s the sipping rums that get me excited.
I figured out how to make crystal clear ice at home, so everyone can have their rum (or anything else) on a big sexy cube.
http://www.alcademics.com/ice.html
The geeks are taking over! I am excited as other writers are going deep into the science and secrets of rum production, and I’m happy to sit back and read it.
Mai Tai
2 parts aged rum
1 part lime juice
1/2 part brandy-based orange curacao
1/2 part Small Hand Foods orgeat
garnished with a mint sprig
Today the nerds are exposing the untruths in the rum industry and driving us toward an attention to sugar in rum and to transparency. I think the big brands are going to have to change their products (or more likely phase out some and phase in others) in the next few years.
Wayne Curtis is my #1 distillery trip buddy and proves you can write beautifully about anything if you’re good enough.
When in doubt about something very technical, Maggie Campbell of Privateer Rum probably knows.
Jennifer Colliau not only makes the best commercial orgeat, she is ridiculously thorough in her various research projects and always full of surprises.
I’d like to nail down a book deal or two to help me focus on a single topic, to get to New York for some bar hopping, and I’d like to play with the new Spinzall centrifuge that just came out.
Alcademics.com
@alcademics on Twitter and Instagram
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