Diana Berg is a passionate spirits professional with over 15 years of experience in Chicago, IL. Her career started at a small tiki bar and she has since worked for many esteemed chefs and cocktail bars such as: Autre Monde, The Purple Pig, Girl & The Goat, Vol. 39 and Sparrow.

The biggest achievement I’d like to personally achieve in the rum industry is to get people to understand the simplistic beauty of a daiquiri. You’d be surprised to hear how many people think they’re going to get a sweet frozen blend, reminiscent of a 90’s Corporate chain.

I first fell in love with rum while honeymooning in Portugal. Hiking through the countryside with my new bride. I noticed that anybody with a bit of land was growing grapes and/or sugar cane. It was beautiful to drink their aguardiente in a punch after seeing the connection between spirit and land.

The thing that makes me want to continue in the rum industry is the diversity of styles and flavors of rum. It’s such a broad category. Each island/region offers its own special nuanced spirit.

Split based daiquiri with rhum agricole and an overproof rum!
Anything Neisson and either Plantation OFTD or Smith and Cross is phenomenal!!!!

There is a great opportunity for the rum category to grow into the mainstream. Maison Ferrand is a perfect example of a company that is on the forefront of this.  Their love for the spirit combined with their innovation produces a lineup that showcases rum as a viable spirit. Let’s not forget the amazing cognacs they produce too.

In the next five years, I think that the resurgence of Tiki will die down and consumers will be more interested in luxury sipping rums. America’s love for whisky is finding a shortage and I think that whisky drinkers will turn to elegant aged rums to satisfy their fix. Appleton Estate 21 is one of the calls from guests that makes me believe this is the future trend.

I think growing the category of aged rums with age statements will boost the premium category of rum. Not that aged longer is better; but in the eyes of the consumer, I think that people associate age with luxury. Standardization of the rum category will also help.

Christine Tully and John Aranza from Autre Monde in Berwyn have helped me to think outside of the box. It was through their love for hospitality and all things food and beverage that helped me to realize and grow my own (love).

Our head bartender at Sparrow, Paul Day was instrumental in growing my rum knowledge. He’s an all-around hardworking, easy going and knowledgeable dude.

Peter Vestinos showed me the beauty of working behind a well-designed bar with balanced and dynamic cocktails. Riffs on the classics in the most creative ways.

I’m going to be a first time Mom in the end of May. Checking that off my bucket list and hoping to raise a beautiful, intelligent and excellent human being.

I’m also travelling to Italy and Greece for my best friend’s wedding. I’ve never been and have been dying to go. I’ll be drinking assyrtiko with my toes in the sand!

Really, I like living everyday like I’m checking something off of my bucket list.

Yes. Mezcal Last Word. Get yourself one.
Also, can’t wait to hear which rum wins the daiquiri competition for Tastings.com!!!