Times Colonist
We're in the old stone tasting room at historic St. Nicholas Abbey on Barbados, surrounded by copper-pot stills and oak barrels and the nose-ticklingly spicy aroma of the aged rum in our glasses.
Outside, the warm Caribbean breeze rustles through acres of sugar cane that one day will end up in a glass just like this. Because what we're tasting today isn't just a luscious award-winning rum, but the distillation of 350 years of Caribbean tradition and, if all goes according to plan, the spirit of the islands' future.
We're in the old stone tasting room at historic St. Nicholas Abbey on Barbados, surrounded by copper-pot stills and oak barrels and the nose-ticklingly spicy aroma of the aged rum in our glasses.
Outside, the warm Caribbean breeze rustles through acres of sugar cane that one day will end up in a glass just like this. Because what we're tasting today isn't just a luscious award-winning rum, but the distillation of 350 years of Caribbean tradition and, if all goes according to plan, the spirit of the islands' future.
Comments