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Wander down the rum aisle of your local liquor store and you'll likely notice a burgeoning phenomenon already well-trod in the vodka category: flavored rum. You can get rum laced with about anything-citrus flavors, spices, coconut, banana, pineapple and vanilla, to name only a few. That's well and good, but I'd like to suggest an alternative that is far superior: rums that get their flavor the old-fashioned way-through aging.
For the full article, check out the new issue of Wine Spectator, on newsstands March 30, 2010.
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