Whisky Magazine Issue 75
This article is 4 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2013. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Dave looks at the links between rum and whisky – the two hottest premium brown spirits around
A quick scan of the Whisky Mag forum pages reveals that there has been some debate over the wisdom (or otherwise) of writing about rum in the previous issue. There's two camps: the fundamentalists who argue that this is a whisky magazine and should therefore only be about whisky; and the radicals, who see a need to expand the remit of the title. Perhaps it's no surprise that I'm on the side of the latter, but since this has produced such well-considered debate, it's worthwhile dwelling on my rationale behind the inclusion of rum within these pages.
First stop (once more) is Royal Mile's Whisky Fringe. Da Rum Chapel has now been part of this whisky event for three years. The first year it was an interesting sideshow as people cautiously expressed interest in the spirit. By year two even more were coming to the stand and saying: “I drink whisky, but know nothing about rum.
please tell me about it.” Now, it's as busy as any other stand with whisky lovers seeing it as a logical part of the event. None of them are stopping drinking single malts, they are simply including rum in their lives. The same process has taken place at Whisky Live, Paris where two rum stands are now part of whisky life.
Writing about rum was also the result of talking with collectors, those passionate whisky lovers who now (rightly) feel that they have been excluded from the very brands they helped build.
As prices have moved into the realms of the ridiculous they are beginning to turn to rum.