Today I saw and participated in a really interesting debate about how rums should be presented on a menu of the restaurant or bar. I know what I try to do as a barman, but it is really interesting to me so see what your feelings on the subject are.If you are a whiskey category drinker and I was trying to convince you to try rum, what do you want to know to get you to try a rum? There are people that feel that they can offer you types of rums based on flavor or color in a menu form. Others believe that rums can be presented as a list and let you rely on the server or barman to guide you like the sommelier would in the world of wine. Some bring up the idea of price point to separate the expressions.
What I'm doing here is asking you to comment here on the blog and give me a feeling on what would be more likely to bring you over to trying a rum. I spend a lot of time with customers that are whiskey and other spirit drinkers and need the help from the customers as what information they need to try a rum.
Interesting topic. I've tried matching rums to similar whiskeys, both in terms of quality and sweetness. I've never been successful that way, even with long-time friends. However, I think a flight of 3 or 4 rums of similar quality would be a great start. Have the potential "convert" pick her favorite of the flight, then present another flight built on that preference. Still, there will be some who prefer whiskey or rum. Obviously I'm in the latter category but I do love a good whiskey as well. But, I'm drifting back to simplicity - if it's not good enough to drink on the rocks, I probably don't want it mixed either. ;-)
ReplyDeleteI agree with bryantp regarding flights. A rum flight is a great way to get customers to try different rums. I also feel that a list, by country and then price, is the best way to present them.
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