In this smooth-sailing conversation with Malcolm Gosling Jr., 8th generation steward of the Goslings Rum company, some of the topics we discuss include:

• How a lapsed ship charter to Virginia kicked off the Gosling family’s spirited enterprise on the humble 21 square mile rock in the middle of the Atlantic known as Bermuda.

• The ways in which Goslings rum both conforms to and expands what most rum nerds think of when they hear the term “British-style Caribbean rum,” and why the family’s roots in sourcing, blending, and retail are key to the entire flavor profile and identity.

• We also dig into two key brand stories: the origins of the “Black Seal Rum” name and logo, which involves upcycling Champagne Bottles used by the British navy, and of course the legend of how one poor bartender’s failure to politely cut off a drunk guy is responsible for the Dark ‘N Stormy cocktail.

• And we wrap up by covering some of Goslings Rum’s longer-aged and special edition products that will pique the interest of any rum enthusiast, including their “Spirited Seas” project that’s aged aboard the Oleander cargo ship.

• Along the way, we discover why pigs gave Bermuda a scary reputation back in the day, explore some of the creative activations Malcolm and his team are pursuing as “The Official Rum of Leisure,” take a spin in crazy aunt Shiela’s industrial rum swizzle machine, and much, much more.

SPECIAL RESOURCE:

Webinar Link: Signature Serves: Building Simple, Viral, Brand-Driven Cocktails

View the video of this seminar: here!

What’s shakin’ drinks fans?

Thanks for joining me for this special industry shop talk episode, where I give you a free, behind-the-scenes look at some of the content I produce specifically for people who work in the spirits and cocktail industry.

This time around, you’ll get to sit in on a seminar I presented a few weeks ago at the 2025 American Distilling Institute Conference & Trade show in San Antonio, TX. The title of the seminar is: “You’ve Been Served: On Premise Strategies for a Saturated Market," and it presents a bunch of different looks at things distillers and spirits brands can be doing to create successful partnerships with bars and restaurants.

In this true, blue interview with Lucas Bols Co. Master Distiller Monique ten Kortenaar (@distillermo), some of the topics we discuss include:

• The history of the Curaçao liqueur category, how it differs in production and flavor to similar products like Triple Sec, and how the color blue first entered the picture about 100 years ago.

• How Bols Blue 1575 separates itself from non-premium Blue Curaçaos by incorporating signature botanicals and fruity Jamaican rum into its production and blending process.

• The role that bartenders, sensory panels, and distillery guests played in the development of this and other products that Bols brings to market.

• We also take the time to have a very open conversation about the nature of “additives” in the spirits world. Given the striking hue and excellent stability of the Blue 1575, it should be no surprise that Bols uses a food grade dye. But there’s a lot that goes into the R&D and testing process for such an important component of the product, especially in the EU, where food standards are notoriously stringent.

• Along the way, we plan out an epic day-long food and culture tour to experience the best and most interesting cuisine and drink that Amsterdam has to offer, learn why Monique’s perfumer Grandfather was known as “The White Giant,” reveal which Bols product is criminally underappreciated by bartenders and consumers, and much, much more.