RUM, thoughtful the world’s about omnifarious spirit, made in dozens of countries, many an with their own long standing dash of productions. Usually pay in a affectionate environmental condition with much wetness and is the most important foodstuff in the bar for a tiki mixologist, it is what sets tiki drinks divided from other cocktails. It is made by fermentation fresh-pressed sugar cane juice, cane sugar, or walking stick clams by products (most commonly molasses), then distilling, and in more cases ageing the resulted spirit in oak casks.
At Rémy Cointreau, we consider folk are our most valuable asset. This in mind, we emcee activity composer tailored to our culture. Our @mountgayrum unit members latterly participated in a “Journey in Luxury” training.