Link: Preserving Your Expensive Spirits Collection →

"The most common theme in spirits preservation is this: The more air space in a bottle, the faster oxidation occurs. A newly opened bottle with just a dram or two consumed deteriorates (oxidizes) much slower than a bottle with only an ounce or two left. The general consensus: Once a bottle gets to the stage where there’s not much left, put it at the top of your list to finish off soon."

Barring a quick finish on that bottle, it’s time for some inert gas. Excuse me, time to make another trip to Amazon.com.

Link: Rum Nation Small Batch Rare Rums →

"The first three cask strength bottlings are very small batch releases with each bottle individually numbered, detailing the cask numbers and the distillery of production.The bottles are also in new design but sort of still keeping the hallmark of Rum Nation but instead of the usual cork there is a glass stopper and a new tube for an elegant gift presentation."

All 3 sound excellent.

Link: When is an Agricole Not an Agricole? →

"Evaporated cane juice is nothing more than raw sugar (aka turbinado, or Demerara sugar [often a misnomer])  which is to say it’s white crystalline sugar with a light coating of molasses on it. If you make a distillate from raw sugar, you have not made rhum agricole, you have made “sugarshine”."

Here’s an agricole production cheat sheet from Josh Miller at Inu A Kena, if you need it.