opinionated alchemist

I do bartending already quite long. Give or take 18 years. And in this time I learned some products to be better than other. I can even remember, that I was dispelled from one competition... I rated the quality of an ingredient higher than the risk of being eliminating. And I tried always to highlight great products and avoid bad products. Off course in competition it is sometimes hard, to avoid products, which are from the sponsoring brand - but on work as a beverage manager it can be even harder. Brands are trying to invade bars - with all strengths and tricks. I have to say, that it is often not very smart, because it just doesn't change my perception - I find the brands even more "unlikeable". What I don't understand is, if bartenders are presenting proud the inferior product - without being forced to. I am not a hater for sure. I think for example that Bacardi 8 años (even though as the full name with the "Gran Reserva" is a bit thick) is a b...

Official press picture of bacardilimited There is no shortage of company copying and ripping off each other in the spirit business. Since the introduction of Grey Goose by the mastermind Sydney Frank, there are dozen of premium and premiumer vodka brands coming out every year [last was the battle between Absolut [Pernod-Ricard] of their premiumest Elix and the counter of Bacardi with their Grey Goose V.X. This is quite normal and not especially dirty. Maybe a bit naive, though. But look what I found [picture besides]. Bacardi has "now" an "authentic" vodka with a very "unique" bell-shaped bottle. With a wolf as logo shouting out. Do you see any resemblance? I found the parallels with Russian Standard fascinating. Even the marketing stories [yeah - please don't be so naive and believe anything what they are telling you about a recipe from the 18th century - all a marketing lie] are very similar [Georgian vs. Russian... but still]. The...

Have a look on this documentary. Yeah - I know, it is very long. However it really explains, the gigantomanic madness, of creating Bacardi rum. And yes - I am still not a huge fan for Bacardi. However I just understood now, how Mr. Facundo understood [and adapted] to the alcohol industry and I am pretty impressed: Yeast management:  Beers as well as wines and other alcoholic beverages used already cultured yeasts to Facundo times [Bacardi was founded 1862] - however rum just used wild yeast. Mr. Bacardi-Masso adapted cultured yeast for his rum. Barrel management: Every barrel is different. Facundo understood that, and not only implemented a consistent blending process, but also implemented standards, how to use and process the oak [bourbon] barrels. Distillate blending [and this I really understood just now]: Bacardi is produced by two different distillates - the only one column distillation [you cannot say one time distilled, as column distillation is not batc...