Small batch spirits from Texas, a new look for Lamb’s and 3 Bajan rums reviewed in this week’s news.
“A new version of Lamb’s Spiced Rum has been launched, with a new taste and bottle, as part of the on-going strategy to reposition the Lamb’s Navy Rum brand.” Morning Advertiser has the full story.
Shaun Siems and Michael Rajski built their new distillery from the ground up to produce quality rum and whiskey in the heart of the Lone Star State. Click here and say hello to Spirit of Texas Distilling.
Auston Design Group rolls out their first product in the spirits category with Dia de Los Muertos Horchata Spiced Rum. The artwork on the bottle alone will make this a top seller. Click here for the full story.
From upscale cocktail bars to downtown’s newest distillery, Eater.com unveils their list of the top 10 places in Chicago to get a decent rum drink. Here’s the scoop.
Our friend Bahama Bob digs into the history of Dagger Rum, the long discontinued Wray & Nephew brand that worked as the main ingredient in countless tiki drinks. Read on…