Although I always try to approach every article with the same neutrality and objectivity, personal emotions of course sometimes also play a role. Although I try to contain their influence as soon as I become aware of it, it would not be honest if I said it didn’t exist. That has once again become very clear to me today. Read More →

While planning today’s article, I noticed a circumstance about which I was quite surprised. Because although I usually blog for almost four years at least once a week about cocktails, spirits and occasionally also about beers (including some very exotic and special categories), I have not even once written about a Cachaça. Why is that? I honestly do not know, because I have nothing against Cachaça at all and I do not give it a wide berth either. In short: It is time! Read More →

If you visit my blog from time to time and read my articles, you might know how much I appreciate Rhum Agricoles. Especially with the matured variants, you can find real treasures, which are unfortunately too little known to a wide audience. Although I feel very confident that they could offer a welcome change to many whisky drinkers. Therefore, from time to time, people talk about Rhum Agricole as the “missing link” between rum and whisky. However, this is less true for unmatured Rhum Agricole. Nevertheless, also these qualities have their pros. Read More →

If you‘re writing product reviews on a regular basis or if you should intend to do so in the future, you will be faced with the difficult decision of what it is that you really want to achieve with those reviews. Between deeply subjective writing and efforts to be relatively objective, all possible shades of grey are conceivable and all of them have a certain value to your readers. I am usually somewhere in the midfield, because of course as an individual I can only describe my own feelings, but on the other hand I don’t want to write articles that are utterly connected only to me as a person. Read More →

If you should have read about my Strawberry & Sage Highball, you might have noticed a little surprise in the list of ingredients. The recipe itself is only a simple Highball based on an infused rum and a sage lemonade, but gets a final touch by a Dry Curaçao. Moreover, this is not just any dry curaçao, but a dry curaçao from Revolte. Read More →

Today I’ll keep it short. Actually, I only wanted to tell you about a very successful experiment, which started with a small gift of a good friend from the city of Bonn. He had brought along some bottles of a lemonade with the simple and puristic name “Craft Lemonade”, which I had never seen before. Read More →

I have already written one or two articles about Japanese whiskies. For example about the Togouchi Japanese Blended Whisky, about the 10-year-old Yamazaki, which unfortunately is no longer available, the very beautiful Hibiki Japanese Harmony, but also about the Nikka Coffey Malt Whisky. With the KI NO BI Kyoto Dry Gin I recently added a Japanese Gin and I have also written several articels about Sake, Shochu and Umeshu. And now I’m having a Japanese rum or rhum in front of me. Read More →