This is a post, which promotes curiousness and scrutinize information which seems to be a given. We learned already a lot about ice. For example the size of ice doesn't matter [if surface ice is not a subject]. We even learned, that you need to shake a drink for at least 15 seconds, to ensure the right temperature - but you hardly can overshake a drink - as the dilution and temperature almost keeps exactly the same - even if you attempt to shake a drink for a minute. However the reason, why you should always fill a glass full of ice stays a mystery. You could argue, that a lot of ice chills the drink faster [and as soon as the drink is cold enough, ice tempt to melt on a very slow rate] - you certainly be right. But this might need not be the full truth. Today I felt fancy for cherry coke - but as I had only my normal bad @ss 2.5 liter regular coke bottle, I used Fabbri amarena syrup, to give it the typical cherry/almond ting. And as I am a incurable coke addict, I us...
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I always had some problems to explain the diverse categories of rum - as there are a lot of overlappings. Until today... I had a training and I was just drawing intuitively the illustration above on the white board [ok it didn't looked so good - my handwriting is definitely not that nice]. And it seemed pretty solid! It is pretty easy to understand: Light Rums [I did here something quite controversial - I put both white and golden rum together in one category. Why? Because these rums are very similar - even the age is similar - the only difference is, that white rum is filtered through active carbon after the aging - sure if you compare one white and one golden rum from one company, you might experience, that golden rum is slightly longer aged - however if you are comparing two rums from different companies, a white rum from one company {and country} can even be older then a gold rum from another...] the two subcategories are: White rum [or blanco, platino etc] G...