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First Aired - 07/11/2012 04:00PM
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This week on The Speakeasy, Damon chats with Marshall Altier and Nick Pelis of Denizen Rum. Learn what makes different rums unique and how each acts differently in cocktails and with mixers. White rum is not vodka, and the guys at Denizen are doing everything they can to educate the consumer in that regard. Find out why subsidies have favored quantity over quality and hear why Denizen takes no shortcuts in the quality control of their product. Tune in as the guys make cocktails on-air and whet your appetite for delicious summer rum cocktails. This program was sponsored by Heritage Foods USA.
"Part of the reason why we've lost flavor in the rum categories is because of tax subsidies the US government provided islands like Puerto Rico. The subsidies are tied directly to quantity, not quality."
--Nick Pelis of Denizen Rum on The Speakeasy
"White rum shouldn't be expensive, by virtue of what it is. It's an inexpensive thing to make and doesn't need to cost a lot."
--Marshall Altier of Denizen Rum on The Speakeasy
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Denizen Rum (15:30)
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Denizen Rum, Holland, Amsterdam, white rum, rum cocktails, mixology, Daiquiri, taste profiles, aged rum, Havana Club, mixers, subsidies, cocktail competitions, spirits, Rum and Coke,To comment on this episode click here. There are currently Comments
First Aired - 05/11/2011 03:00PM
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This week Damon Boelte invites the team from Santa Teresa Rum to speak about the current rum industry and their new Venezuelan rum products. The main goal of Santa Teresa is to keep the culture and tradition of true rum alive using special brewing techniques to ensure the highest pure quality rum. Watch out for Santa Teresa rum at your local bar! This episode was sponsored by S. Wallace Edwards & Sons. For more information, visit Surry Farms.
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The Speakeasy: Santa Teresa Rum (17:16)
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Damon Boelte, The Speakeasy, Heritage Radio Network, S Wallace Edwards & Sons, Ray Raymond, National Sales Manager, Edixon Caridad, Brand Ambassador, Henrique Vollmer, Owner, 5th generation, Daniela Curiel, brand manager, Santa Teresa, rum, Venezuela, estate rum, sugar cane, alcohol distilled on site, molasses, rum for connoisseurs, dignifying rum, it was once thought of as the people's drink, 1796 Santa Teresa, cocktails,To comment on this episode click here. There are currently Comments
First Aired - 03/07/2012 04:00PM
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This week on The Speakeasy, Damon sits and chats with James Menite of Don Q Rum. Learn how James went from a normal job to becoming one of New York City's premiere bartenders. Learn more about why James thinks rum is the next "breakout spirit" and how hospitality is more important than people think when it comes to bartending. This program was sponsored by S. Wallace Edwards & Sons.
"If you make it as a bartender/mixologist in New York City, the world is your oyster."
"We're in a lucky business. People are winning cash prizes for bartending and traveling across the world. There's no other profession where you get that luxury."
"When cocktails are so expensive, people don't just want a drink they want an experience...[because of that], hospitality driven establishments are doing really well right now."
--bartender James Menite on The Speakeasy
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