This will be a night to remember with many ghoulish surprises and fun! Eat, Drink and Smile! Most importantly celebrate your Halloween early so you can avoid crowds, lines and more!
WHERE: The Beehive, 541 Tremont Street, Boston, MA 02116 | P. 617.423.0069
WHEN: Tuesday, October 27, 2009, Show at 8PM, Food & Drink from 5PM-2AM
INFO: No Cover charge, Cash Bar, Reservations Recommended
About The Beehive:
The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Rebecca Newell with an emphasis on rustic comfort foods with American, European, Mediterranean, and Middle Eastern influences. Open for dinner 5:30 pm to 1:00 am seven days a week, and with cocktails and live entertainment available nightly until 2:00 am; The Beehive is the perfect location for after-work cocktails, dinner, live music, events and more. Come to taste the cuisine, come to view the art, come to hear the music, or simply come to share in the merriment. The Beehive is located at 541 Tremont Street in Boston, MA, 617-423-0069;
About Kilo Kai (Rum. The Hard Way!)
Start with an island that was once home to pirates and American revolutionaries. Then throw in three generations of Master Distillers. Now you’ve got something interesting. Now you’ve got real rum hand-crafted by people who know rum. Just ask Angelo. He’s the grandson of Don Leáñez, the guy who started distilling rum on a little island in a far-flung corner of the Caribbean. That same guy was knighted by a Dutch queen for all the good he did for the island. Yeah, we didn’t know the Dutch had a queen either.
Angelo, like his grandfather and father, loves real rum, which is why he’s in charge of making Kilo Kai. Now, all rum comes from sugar cane-the difference lies in the scents and flavors of the island and in the Leáñez family touch. Take a sip of Kilo and you’ll taste what we mean. Vanilla beans. Cinnamon sticks. Nutmeg. This, you’ll catch yourself saying, is what real rum tastes like. And we would nod our heads in agreement.
Distillation is a tricky thing. It involves “heads,” “tails,” high temperatures-
We age our rum for 3 years. While the rum matures, the barrels give it that characteristic golden brown color. This is also where some of the rum is lost. No, not to Angelo. To the angels. The maturing rum is in constant contact with the air due to the porous nature of the barrels. 4th grade science class tells us that this is a recipe for evaporation. It’s what’s known as the angel's share. There’s no getting it back. Accept it and move on.