Powerful, strong and distinctive, Navy-style rums are as uncompromising as a bosun’s fist. As more of them muscle their way onto back bars, Clinton Cawood climbs aboard to look at the spirits that put the hip, mate into shipmate
Drinks we've tried recently that made the grade: young blood from South Africa, Texan whisky, and the most expensive rum in the world
A steal at $25,000 per decanter
Top rum and great chocolate. What better way to make the most of that under-exploited after dinner moment?
That golden rum in your speed rail – it’s as good as gold coins in your till. An Imbibe panel put 11 examples through their paces so that you, too, can cash in. ker-ching! says Clinton Cawood
Welcome to our third Imbibe Club Elite awards…
Being struck by illness and subsequently deprived of your tasting senses for a few days can turn out to be a blessing in disguise, as an enlightened Dave Broom discovers.
It used to be a one-horse race, but the white rum category has lately seen the arrival of a number of new contenders from the Caribbean and beyond. Clinton Cawood assembled a panel of rum-hungry bartenders to study the runners and riders
The Caribbean may be the best-known among the rum producing regions, but producers from Central and South America are now helping to draw rum lovers’ attention to a whole new part of the map. Imbibe assembled a team of tasters to sample a selection with the help of rum guru Ian Burrell. Clinton Cawood reports
All too often an afterthought, syrups have a huge impact on a cocktail’s appearance and its taste. Clinton Cawood joins a team of bartenders for a look at the sweeter side