Exploring the Agricole Rhum Category with Two Specialists from Spiribam

Using a portfolio of fine rums to understand the future of a dynamic, often misunderstood category

Nobody’s surprised to hear of a bad rum experience. A spirit that tastes sweet and generally mixes well, rum (in all its various styles) finds its way into innumerable cocktails. Unregulated in the US (unlike, say, a bourbon or rye), and often lacking transparency, it’s a challenging category to navigate. In fact, many “premium” rums have about 40+ grams of sugar per bottle, but that …

Interview: Artist Beverly Fishman

Abstract, alluring pieces populate her current solo exhibition, "I Dream of Sleep," at Miles McEnery Gallery

One glance at the sculptural work of artist Beverly Fishman will allow you to identify her mesmerizing creations forever. Several distinct signifiers plant the seed of her style. First, her high-gloss geometric forms tantalize. Each marries impactful, unexpected color and many often seem to glow—and even emote. Whether hung on a wall or rising from the floor, Fishman’s expressive pieces pull viewers forward for a closer …

Interview: Michelin-Starred Chef Romain Fornell on Barcelona’s Culinary Chops

Insight on Fornell's forthcoming Barcelona restaurant, Grand Café Rouge, opening in Odile Decq's Antares

In 2001, at 24 years old, chef Romain Fornell won his first Michelin star (for Chaldette in Lozère, France) and became the youngest person to achieve the honor. Four years later, Fornell earned his second, but it just so happened to come by way of a restaurant in Spain. This restaurant, Caelis (now a Catalan institution) embodies the exemplary, international cuisine of Barcelona. Since, it …