by Tom Schneider

With National Rum Day nestled in the middle of August, we thought now would be a fantastic time to highlight one of the oldest spirits on Earth!  

Rum has been produced all over the world, wherever sugarcane has been cultivated, with fermentation dating back to New Guinea around 350 B.C. or earlier. The original concept was simple: ferment and distill excess sugarcane that had not been utilized for agricultural consumption. 

After people acquired a taste for rum, it became a thriving industry in the 17th century, with its roots dating back to the 15th century in Brazil in the form of Cachaca. 

Many forms of sugar can be distilled. Molasses produces a sweeter style of spirit, while raw sugarcane produces a dryer, earthier spirit that became popular in Martinique thanks to the French. During the boom of colonial trade patterns, the sugarcane industry shifted towards selling bulk supplies to Europe and the United States, where they were aged and bottled. 

Rum is a truly global spirit, with regulations varying between countries, villages, and even companies. This ambiguity has led to confusion regarding the terminology used and what can and cannot be added to rum in its pure bottled form, including sugar, coloring, and other additives. In this article, we have highlighted some of our favorite rums that are free of additive sugars, as well as a brand new ready-to-drink daiquiri that we found to be exceptional. We would love to hear your thoughts! 

written by Jake

When you think agave, you probably instantly think of Tequila. The history of Tequila goes back thousands of years. Before it became the distilled spirit we know and love today though, it started out as something called Pulque. Pulque is a milky white fermented beverage made from the fermented sap of the Agave plant. It’s believed to have been consumed as early as 1000 B.C. by the Olmec people. When the Spainards arrived in Mexico, they began distilling the Pulque and the first iteration of Tequila (or more likely Mezcal) was born. 

written by Tom

Summer is upon us, which means more time outside in the sun congregating with friends and family while the weather is nice. We want you to enjoy this fleeting time as much as possible and have many options for easy, ready-to-go cocktails perfect for throwing in the cooler to take on the go. Here at France 44 we have been hesitant in the past to bring our customers suboptimal pre-made cocktails, but the category has come leaps and bounds in the past few years and we’re here to share some of our favorites with you! 

written by Jake

Gin is said to have originated in the 16th century, initially crafted as a medicinal tincture. Juniper, renowned at the time for its healing qualities, played a vital role in the concoction of juniper-infused alcohol solutions administered to address various ailments. Fast forward to the present day, gin continues to be enjoyed, although its association with medicinal purposes may now be subject to debate. 

Most countries where gin is produced still require the presence of juniper for it to be labeled as gin. Apart from that, the choice of base spirits is quite diverse, although grain-based spirits tend to be the most prevalent option. 

Today, gin can be categorized into six main groups. The three most common are:  

1. London Dry: London Dry gins are the most common and most traditional. They lean heavily into the juniper and must contain no added sweeteners or coloring. 
2. New American: New American gin (also called Contemporary or New Western), while still containing juniper, start to break from convention a bit by using more unusual botanicals like kelp, lime zest, herbs, etc. This allows for wide-ranging differences among this style. 
3. Old Tom: Old Tom gins are lightly sweetened and often have a warmer flavor profile. Old Tom is believed to predate London Dry, and as such, is called for in many early cocktail recipes. Try it in a Martinez!