This Rum Bum get-together was all about testing and training the palette. For the first ‘taste,’ I had to plug my nose, roll a jellybean around on my tongue to analyze the sensations and then take a swig of rum. Sweet and sour stimulate different taste buds and salivary glands – once you know where that is in your mouth, it is easer to figure out if the alcohol has fruity or acidic nodes. I’m going to be straight up with you and let you know the I usually guess on the nodes. Now, I hope that I can make more educated guesses and, ojala, hit the jackpot from time to time.

After warming up our mouths, we tasted six locally infused rums. The apricot/orange peel (I guessed grapefruit) was the most clean and crisp. The anise was delicious, although overpowering. At half-time (after third infused rum), food started rolling out. We nibbled on tostones, fried yuca, sweet potato fries and chicharrones. La Isla has reached a good balance of pouring tastes and serving enough food so that I can get to work the next day.

This was a great introductory session for folks who are new to tasting. I suspect that they will repeat this format from time to time. I do look forward to next month when they will be cracking open some yet-to-be-announced sugar-sweet delights. Rum, I love you.