New distilleries in Boston and San Diego, Caña Brava in Chicago and spiced rum from Canada in this week’s news.
Chic Choc is a new spiced rum produced by Domaine Pinnacle. The identity is based on the legend of the mayor’s daughter who was an adventurer and a ferocious beast. Produced in Canada, the label is written in both French and English. It is proudly 100% Quebecois and exclaims, “Daring adventurers, we salute you!” The DieLine blog reports on the look and taste on Chic Choc Spiced Rum.
Local rum distillery, The Wicked Dolphin, says their phones ring off the hook during season because so many people need directions to find them. Monday the owner, JoAnna Elardo, requested a special directional sign from the city to make the distillery easier to find. Fox News 4 has the details.
From Boston Eater: A brand new distillery is set to open next year in Everett with the goal of changing the way people think about spirits. Short Path Distillery will be “a craft distillery” that is “focused on locally made, high quality spirits.” The new distillery will launch with a white rum and gin, “combining traditional techniques with a science based approach to the process.”
“Ditch the cheap beer, and order Ernest Hemingway’s namesake daiquiri instead. That’s what the people behind Bucktown bar Club Lucky, 1824 W. Wabansia Ave., are hoping you’ll do on Nov. 10 when they partner with Panamanian rum company Caña Brava to transform the bar into La Floridita — an iconic Cuban watering hole where novelist Ernest Hemingway once frequented, according to a news release.” Get the full story at DNA Info.
From The San Diego Union Tribune. “With the craft beer craze, the local wines of San Diego, and the farm-to-fork movement here, the evolution of local artisan spirits was bound to happen. Ballast Point led the way, and now there is a new San Diego distiller making waves. Malahat Spirits, established by Tony Grillo, Ken Lee and Tom Bleakley, sailed into town in 2012. Their signature spirit is rum. If you have not had Malahat, toss away what you think this rum is going taste like, and prepare to be amazed.”