Articles in media about tiki - General Tiki

CRF Capt. R.H. Falernum Tiki Socialite Mar Vista (Los Angeles), CA Joined: Mar 05, 2009 Posts: 268	CRF Capt. R.H. Falernum Posted posted on Thu, Aug 27, 2009 2:14 PM Here's an article called "FROM TIKI TO PREMIUM: RUM KEEPS GROWING" from the industry-centric magazine "Beverage Media" It seems to take a bit of a stand-offish approach to tiki; but it's nice to see that even industry types are taking notice. "There are many contributors to rum’s surging popularity today: the growth of Latin culture and population, the increasing number of flavored rums and the country’s love affair with the Mojito are only three. But don’t forget the effect of Tiki. "Based on the celebrated work of two restaurant pioneers of the 1930s (Donn “the Beachcomber” Beach and “Trader Vic” Bergeron), the South Pacific-themed fad has made its way back as a component in many bars today. Best known for wacky Polynesian décor, bamboo fixtures, island bric-a-brac and gaudy serving vessels like volcano bowls, it’s the drinks made with three, four or more rums that have put Tiki back on the map. "And while many of the rum-focused operations are only tangentially Tiki, they have discovered the wisdom of stocking 50 or more rums at a time, and of developing customer loyalty through education about its history and about regional and stylistic differences in production." Continue reading the full article on the magazine's website

Here's an article called "FROM TIKI TO PREMIUM: RUM KEEPS GROWING" from the industry-centric magazine "Beverage Media"

It seems to take a bit of a stand-offish approach to tiki; but it's nice to see that even industry types are taking notice.

"*There are many contributors to rum’s surging popularity today: the growth of Latin culture and population, the increasing number of flavored rums and the country’s love affair with the Mojito are only three. But don’t forget the effect of Tiki.

"Based on the celebrated work of two restaurant pioneers of the 1930s (Donn “the Beachcomber” Beach and “Trader Vic” Bergeron), the South Pacific-themed fad has made its way back as a component in many bars today. Best known for wacky Polynesian décor, bamboo fixtures, island bric-a-brac and gaudy serving vessels like volcano bowls, it’s the drinks made with three, four or more rums that have put Tiki back on the map.

"And while many of the rum-focused operations are only tangentially Tiki, they have discovered the wisdom of stocking 50 or more rums at a time, and of developing customer loyalty through education about its history and about regional and stylistic differences in production.*"

Continue reading the full article on the magazine's website

Post #479801 by Capt. R.H. Falernum on Thu, Aug 27, 2009 2:14 PM