Boise, Idaho just experienced a surprisingly intense and, frankly, delicious showdown: the inaugural Battle of Hot Buttered Rums. And let’s be honest, the name conjures images of sticky fingers and a serious sugar rush – but this competition was about far more than just a sweet treat.
Okay, listen up, because this is *serious* – at least for rum lovers. Boise, Idaho, just hosted its inaugural Battle of Hot Buttered Rums, and let’s be honest, it sounds like a recipe for sticky fingers and a serious sugar rush. You can read all about the surprisingly intense competition, including the judges’ (and presumably, the attendees’) reactions, here: . Apparently, people were *serious* about this, and I’m not entirely sure why – except maybe they really, *really* like rum.
Why You Should Care:
Look, I get it. Spicy rum isn’t exactly everyone’s jam. But this event highlights a growing trend – people are getting creative with their cocktails, and sometimes, that creativity involves a whole lot of heat. As *RumRatings* points out, producers are experimenting with flavor pairings that are, well, *bold*. It’s a sign that rum is moving beyond just being a simple beach drink. Several entries featured combinations of chili peppers, ginger, and even vanilla, pushing the boundaries of traditional rum flavors.
The Players & The Pour:
The competition centered around several rums, with local distilleries like Payette Whiskey Company and national brands vying for the top spot. The winning rum was ultimately chosen on a combination of flavor, heat level, and overall presentation. According to *Difford’s Guide*, judges evaluated the entries based on how well the spice melded with the rum’s base flavor, and the intensity and balance of the heat. It wasn’t just about throwing in a few chili flakes; it was about crafting a complex and nuanced cocktail. Payette Whiskey Company took home the top prize with their “Inferno” expression, a blend featuring aged rum infused with habanero peppers and a hint of maple syrup.
Beyond the Buzz:
The event’s success proves that even a seemingly silly competition can spark a genuine interest in the nuances of rum production and tasting. The Boise Weekly reported on the enthusiasm of attendees, many of whom expressed a newfound appreciation for the versatility of rum as a spirit. It’s clear that rum is evolving, moving beyond the traditional tiki drink and into a space where skilled producers are experimenting with exciting new flavor profiles.
Last Call!
If you missed this fiery competition, don’t despair! There’s a whole world of hot-buttered rum cocktails waiting to be discovered.
