I’d call myself an omnivore when it comes to both food and drink. But there are some things that have never really excited or interested me.
Rum certainly was one those things, until very recently.
Last month, I interviewed Erik Vonk, who owns and operates Richland Distilling Company, and has a farm in southwest Georgia near Richland, where he grows some of the sugarcane he uses to produce his high-quality, small-batch Richland Rum, which is aged in oak casks.
Vonk is so passionate in preaching the gospel of good rum and his rum is so surprisingly good that it completely changed my notion of what rum could or should be.
What I expected was something like moonshine, or worse. Richland Rum is more like scotch or bourbon — smooth, easy to sip neat, and fun to mix.
But don’t take my word for it. Here’s what Greg Best of Holeman & Finch had to say, when I interviewed him for the story:
“One thing I’m amazed by is how bright and floral it is,” Best says. “There’s vanilla and caramel and butterscotch, but there’s also a great vegetal brightness that comes from the sugarcane. It’s really light on its feet and really exciting both as a sipping rum and as a mixer. It works really well in a daiquiri and in a classic rum and tonic, too.”
Read the rest of the Richland Rum story here: www.myajc.com
Have you tried Richland Rum? Other rums made from sugarcane? What do you think?
— Bob Townsend, Food and More blog.