<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Flairbar.com &#187; marketing</title>
	<atom:link href="http://bartendbetternow.com/tag/marketing/feed/" rel="self" type="application/rss+xml" />
	<link>http://bartendbetternow.com</link>
	<description>Your Source for Performance Bartending &#38; Mixology!</description>
	<lastBuildDate>Mon, 23 Mar 2026 18:47:40 +0000</lastBuildDate>
	<language>en-US</language>
		<sy:updatePeriod>hourly</sy:updatePeriod>
		<sy:updateFrequency>1</sy:updateFrequency>
	<generator>https://wordpress.org/?v=3.9.40</generator>
	<item>
		<title>“How dry I am, nobody knows how dry I am”, sugar as a post-distillation additive in Rum.</title>
		<link>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/</link>
		<comments>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/#comments</comments>
		<pubDate>Sat, 01 Aug 2015 05:03:24 +0000</pubDate>
		<dc:creator><![CDATA[Jeff Sirninger]]></dc:creator>
				<category><![CDATA[In the Mix]]></category>
		<category><![CDATA[additives]]></category>
		<category><![CDATA[dosing]]></category>
		<category><![CDATA[jeff sirninger]]></category>
		<category><![CDATA[marketing]]></category>
		<category><![CDATA[Post-distillation]]></category>
		<category><![CDATA[Rum]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://bartendbetternow.com/?p=6536</guid>
		<description><![CDATA[Initially I became interested in the topic of post-distillation additives playing a devil’s advocate position to the gluten-free arguments that propose all spirits (excluding liqueurs) are gluten-free as gluten would not be carried through the distillation process. Of course if a spirit was bottled directly off of the still then that argument would settle that [&#8230;]]]></description>
		<wfw:commentRss>http://bartendbetternow.com/how-dry-i-am-nobody-know-how-dry-i-am-sugar-as-a-post-distillation-additive-in-rum/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
