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Showing results for tags 'Rum'.
Found 3 results
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Wash Post on Todd Thrasher's plans for a rum distillery and modern tiki bar on the SW Waterfront. Bar menu by Cathal Armstrong. Opening September 2017 (but you know how that goes). -
Hogo, the new bar at 1017 7th St NW, on the opposite side of BicycleSPACE from the Passenger, opens up tonight at 5. They'll be doing a rotating schedule of chefs in there. Currently Javier, from the Passenger, is cooking Hawaiian food there. GET THERE AND EAT IT BECAUSE IT'S FREAKING DELICIOUS AND WILL BE GONE SOON. Also, 75 kinds of rum, great tiki drinks, awesome decor, seriously just go down there. I've been twice in the last three nights and I can't stop thinking about going again. -
I tried a bottle of Thomas Tew Authentic Pot-Still Rum (Barrel #93, 84 Proof) tonight, and it was fairly prominent with alcohol, without a whole lot else going on other than its strength. The connoisseur must respect certain methods that are used here: each rum is single-barrel, and never blended with any other barrel, producing a very charismatic, individualistic rum that should not be confused with anything but what it is: a very American-style rum. I can see where old-time sea-farers might have enjoyed this as a strong drink to welcome them home, and in their hometown taverns, but for my palate this isn't much different than a corn whiskey - semi-sweet and strong. I'm curious to hear what other connoisseurs think about Tew Rum. Believe me, I have no reason not to like it, especially in the way it was presented to me (long story). But the flavor just isn't there; the strength, yes. The flavor, no. Strength without finesse. That's what I get in Thomas Tew. Are there any other offerings? I'm open to try other things.
