Rum

As Black History Month unfolds, meet Dr. Joy Spence, a master blender for nearly 30 years at Appleton in Jamaica, an exceptional woman whose reputation extends far beyond the Caribbean region.

At the corner of Chapleau and Masson in Montreal’s Rosemont neighbourhood, Lilian Wolfelsberger is constantly experimenting. The co-founder of Distillerie de Montréal took us behind the scenes in his lab and revealed the creative process behind his chocolate and pineapple spirits.

Chef Paul Toussaint from the restaurant Kamúy is here to put us in the holiday spirit. He recounts stories of his Christmases in Haiti as a child, the feasts he now cooks for his family, and the recipe for his famous rum and pineapple ham—served with ti-punch, of course.

Did you know that rum was already being distilled here in Quebec when it was known as New France? Clearly, the modern history of Quebec rums is much more recent, but its star is on the rise. Here’s a look at a trend that’s about to take off.

With its vast array of styles and nuances, rum can also find a place of choice along various dishes and various moments of the meal, from starter to sweets.

How to store alcohol once the bottle’s been opened.