London brewer Beavertown has launched a limited edition passion fruit Berliner Weisse called Passion Phantom. The beer is brewed with extra-pale barley and malted wheat to a strength of 3.5% ABV before being kettle-soured with lactobacillus then infused with passion fruit purée. The brewer said that it has “kombucha-style sourness” mixed with the sweetness from ripe passion fruit. The beer is part of a limited release project by Beavertown which sees new beers launch each month accompanied by their own Spotify playlist for the ultimate drinking experience. RumFire offers some truly strange flavors to mixed results. The avocado was one of my least favorite. But I was surprised to really love flavors like chili pepper, garlic and the scariest-looking concoction—”Tobac Zombie”—a pitch-dark liquid that looked like it’d been soiled with cigar ash but had a slight buttery sweetness to balance any smoke. The beet was just kind of peculiar. Cane sugar just tasted like the base rum was turned up to 11. The ginger was as potent as many of the ginger-based candies found in the islands. The garlic tasted like you’d want a little piece of bread to dip in it. And the coffee was wonderfully potent enough to hint at Kandag’s Turkish heritage. Finally, in addition to the offerings at RumFire, I couldn’t leave the island without trying the infamous under-the-table rum, which, of course, smelled and tasted a lot like ganja. With ginger ale - my favourite. The combo of mango and ginger just seemed to work really well. Great served over lots of ice, just sit and relax in the garden with a large mango rum + ginger ale. Yum!

BushRumTropical Citrusblends the sweet, tropical flavours of pineapple, mango and passionfruit with the freshness of orange & other citrus fruits. The result is a spicedrumthat is totally tropical with a warming spice finish. It tastes delicious with lemonade, ice and a wedge of citrus fruit. This variant from Bush Rum Co. infuses its spiced rum with the flavours of ripe mangoes. The fruitiness of the mangoes does not overshadow the drink but rather melds well with the spices, offering a balanced taste. It is also suggested to make an excellent Mango Daiquiri.With a nod towards tropical flavours, the Tropical Citrus rum encapsulates the essences of various fruits like pineapple, mango, and orange, presenting a spirit that is apt for a range of summer beverages. It’s noted to pair splendidly with lemonade, offering a refreshing drink option.

Absolutely! It’s one of the many, many uncommon things to be found on the utterly uncommon island of Montserrat. First, you have the bush. Throughout the Caribbean, many specific leaves, barks and roots have been used for thousands of years for medicinal purposes. A little arrowroot for this, a little “love vine” for that. Then, of course, you’ve got the rum. In this case, it’s the very rum my brother Steve mentioned just a few weeks ago: Wray & Nephew’s overproof rum. (126-proof or 63% alcohol by volume!) As well as the Original SpicedRum, there are also three unique flavours: BushRumMango, BushRumPassionfruit & Guava and BushRumTropical Citrus. The selection includes common spices like rosemary, thyme, cinnamon and peppermint, and those all tasted as you would expect. The herbs are all very strong and almost overpowering if you’re not prepared. The more exotic herbs ranged from savory spices like “chook chook” and “pueve,” to the bitter Moringa, to the very anise-flavored l’absent and nannie, which tasted almost like a shot of Fernet. The sorrel had a pleasant hibiscus intensity. And my favorite of all the single shots was probably the lemongrass, which paired beautifully with the oak-aged base rum. According to ResearchAndMarkets.com, the rum market in India registered a positive compound annual growth rate (CAGR) of 0.71% during the period 2013 to 2018 with a sales value of ₹194,086.89 million in 2018, an increase of 0.78% over 2017.The result is a gorgeous display of 36 different infusions of a 96-proof barrel-aged Macoucherie rum, each aged for a couple of weeks (herbs don’t take as long as the fruits). The variety and novelty makes for a tremendously fun drinking experience. And over the course of three nights last week, with much encouragement from both friends and staff, I became the first guest to taste them all. I’m pretty sure under Caribbean Pirate Law, that means I now own the bar. Regardless, here’s what I learned.

Californian wine brand Apothic is making its first foray into single-varietal wines with the launch of Apothic Cab. The launch this month is being supported by a PR, digital media and trade marketing campaign. The Cabernet Sauvignon is described as having a “silky-smooth texture, with jammy dark fruit and aromas of toasted oak and vanilla”. Brand owner E&J Gallo hopes that it will appeal to drinkers in the United Kingdom, where the brand has grown 20% in the past year. London-based distiller 58 Gin has launched a gin-based hard seltzer made using its original 58 London Dry Gin. Available in raspberry and pink grapefruit varieties, the canned drinks are made without any added sugar, and with natural ingredients, and both are vegan. Each 250ml can contains less than 67 calories and has an ABV of 4%. They are made by mixing natural fruit flavours with the gin and sparkling water, which is run through a reverse-osmosis machine to filter the drinks. The cans are fully recyclable, and perfect for those wishing to socialise outdoors. They join the distiller’s four other gins and one vodka.Put those two together. Mix in some family pride in having a better recipe than your neighbor. Throw in a dash of the mysterious for no one wanting to reveal their unique methods. Let that sit for entirely too long and you’ve got a recipe for an adventurous night on the town in Montserrat. Sometimes, knowing the dangers is no reason not to try something. That bar was Mizer’s Bar in Salem. It’s a small spot, just one room. When we arrived, two young Montserratians were circling a small pool table shooting a game in silence. Set against one wall a tiny TV on a shelf was blaring professional wrestling. Installed behind a small bar on the far side stood a large, imposing figure we’d soon learn was Mr. Mizer, himself. The Original Spiced Rum from Bush Rum Co. combines a base of Caribbean rum with an array of aromatic spices. The resultant spirit, with its warm and spicy profile, is said to pair excellently with ginger beer.

Mizer set a small plastic cup in front of me. Dave enthusiastically waved the cup offered to him away adding that he was running in the marathon the following morning. Mizer was shy

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Californian brewer Alesmith is celebrating its 25th anniversary with the release of Diego Antonio, a 7.7% ABV West Coast-style IPA and a collaborative brew with Weathered Souls Brewing. Named after the patron saint of each brewery’s hometowns of San Diego and San Antonio, the beer is brewed using citra, nelson and sauvin hops to create the tropical flavours synonymous with these beers.. The beer is available throughout Arizona, Nevada, Oregon, southern California, Texas, Australia, Mexico and South Korea. Australian wine brand Tempus Two has added a sparkling wine to its Copper series in the UK. The Copper Prestige Cuvée follows the successful launch of the producer’s Wilde Chardonnay into Sainsbury’s this year. The wine, which is made using grapes from south-eastern Australia, is fermented for two weeks in tanks before being blended and bottled. According to the producer, the sparkler has flavours of “crisp apple, green pear, pineapple and guava” and is said to pair well with seafood, oysters and soft cheese. The BushRumCo takes the flavours of the Caribbean and brings them to life by blending Guyaneserumwith tropical fruits and spices to create a range of spicedrumwith flavours that are bright, refreshing and subtly sweet.