Dark Rum

By Gerard Heidgerken from Bilgemunky.com

Dark rum. Of all the rum varieties out there—white, gold, amber, solera, agricole … it’s dark rum that best represents pop-culture’s impression of rum itself. And yet it’s also dark rum that so often seems the least appreciated. Lighter rums are routinely featured in Mai Tais, Bahama Mamas and other tropical cocktails, and more sophisticated blends are “promoted” as on par with fine cognacs and brandies (to be enjoyed in the study next to a roaring fire, most likely while wearing a smoking jacket). But dark rum often sits aside as a bench warmer, waiting to be used in cooking, or perhaps—if it’s very lucky—finding its way into the hands of an unusually daring mixologist.

By Cory Sebastian of Sebastian’s Fine Food & Spirits in Caledonia

I go through wine phases. My interest began with France—Bordeaux specifically—and moved south, when I fell in love with GSM (Grenach, Syrah and Mourvèdre) blends. Then came the California cabernets, followed by Oregon pinot noirs and, most recently, merlot … whatever Sideways. Although I’ve had my trysts with other varietals, I have always held a deep love of rosés.

By Andy Guy of BeerFM.com

Nothing signals the arrival of spring turning to summer like the smell of the charcoal tailgating grill, a freshly cut lawn, or perhaps the sound of chirping birds. But what exactly do they have in common with beer? Quaffable, refreshing American Pale Wheat ales, that’s what!

By Cory Sebastian of Sebastian’s Fine Food & Spirits in Caledonia

Moscato, moscato, moscato. People want it. In the past two years moscato sales have gone through the roof. What is one of the world’s oldest grapes is now becoming the newest wine trend. In the last year moscato became the fourth most popular white wine in terms sales, just behind chardonnay, pinot grigio and sauvignon blanc. Moscato sales increased over 50 percent, whereas the other varietals grew by no more than 7%. Its popularity seems to be exponentially rising.