Rum is made from sugar, right? In actuality, many rums are made from molasses. However, in selected locations around the world, there is a rich history of distilling fresh-pressed sugarcane juice, a process that yields an intensely flavorful spirit that could never deny the raw material from which it was made. Learn about the fascinating world of sugarcane distillates and taste spirits from Martinique, Brazil, Mexico, Haiti, and Alameda, CA.
Moderated by Rob McCaughey of the WSET with panelists Kiowa Bryan of Spiribam, Bryan Bartell of St. George, Kimi Winkler from Novo Fogo, Kate Perry from La Maison & Velier, and Joaquin Meza representing Paranubes.
While most classes about a spirit category are told from one brand’s point of view, Thirst Boston’s Categorical Classes have five panelists and a moderator, giving you several sides of the story from different perspectives!
Share This Class