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In Barbados, the rum needs no umbrella

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.

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