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People are drinking less, but they’re drinking smarter and they’re drinking better.

When you are in a bar and your selecting a drink, a drink in a glass says a lot about who you are. People are more sensitive now to that then they’ve ever been. They’re looking for better taste and exoticism of a brand. That’s where Blackbeard’s Booty Sipping rum’s surpass all others.

Image plays an important role and quality rum is a very affordable indulgence. You may not be able to afford a BMW, but all you have $20 to $30 in your pocket so you can buy a great rum like Blackbeard’s Booty. That makes it very easy for people that can’t afford all the good things in life to enjoy some of the smaller, finer things in life. A Higher Ring.

Aside from the desire among American consumers to drink “something different,” changing demographics favor a continuing demand for imports. For instance, the growing number of Specialty Product buyers in the U.S. has helped fuel sales of the imports.

We have this phenomenon in this country with the influx of imports, and they’re going to be a factor at retail and will drive the import market.

Better rum has reached critical mass. They’re now an important part of the industry. It’s 26% of the volume and 25 to 30 percent of profit, so they’re important to retailers and wholesalers.
 
Blackbeard’s Booty Rums are fine Costa Rican, Naturally Aged Rums. These rums are aged for a minimum of 7 years and are great sipping rums.

 

 
 
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In the premium-spirits industry, rum is the new Cognac. A drink whose reputation is usually linked with British sailors and Caribbean pirates--Blackbeard liked to mix his rum with gunpowder and light it before swilling--has suddenly risen above Captain Morgan to compete with Napoléon. U.S. sales of high-end rums shot up 45% over the past three years, to $287 million, according to the Distilled Spirits Council in Washington. Gourmet restaurants are taking notice. Labels like Santa Teresa's 1796--a top Hamilton pick for its "honey smooth" finish--from Venezuela are after-dinner favorites at Cacao in Miami. "It reminds me of the global market shift to New World wines," says Cacao's chef-owner, Edgar Leal, who has begun hosting aged-rum tastings. "The same is happening with digestifs."


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