In this post, I'll talk about diluting and additives used in cognac. There is a lot that happens in between taking cognac out of a barrel and being sealed up in a bottle.
Barra México hosts 26 seminars by spirits industry professionals and bartending icons who are global leaders in their areas of expertise. Confirmed speakers include author and beverage consultant Jacob Grier from Portland, Ore.; bar educator and consultant Philip Duff from New York City; bar consultant Rebecca Sturt from Dubai; and influential international bartenders Marian Beke (The Gibson, London), Tony Pescatori (The Nightjar, London), and Kate Gerwin (Front & Cooper, Santa Cruz), among many others. All seminars feature simultaneous translation in English and Spanish.
A recipe from RumChata for the Salted Caramel Martini, made with RumChata, caramel vodka, and sea salt.