Rum and Coce……that’s the most favorite drink on Statendam O.B….
One day, I just wanna know about RUM . Captain morgan and sprite, bacardi lemon and sprite and so many drink can be made by using RUM……..
I took this article below, from the desk of one of asst beverage manager on stat. ship last year, and I was trained about Responsible Alcohol Service.
____________________________________________ And Here It Is below ” RUM is…”
Rum: Nectar of the Islands
While vodka continues to own the American spirits market, rum is quickly growing in favor. With several styles and amazing level of variety, just about every drinker can find a rum to wrap their palate around. White rums can exhibit a neutrality sometimes rivaling vodka and dark rums carrying the sophistication of many great brandies and cognacs and are exceptional in mixed drinks, complex cocktails, and all by themselves.
Rum cries Celebrations!!!
Definition and Origins
Rum is a spirit made by distilling fermented sugarcane juice or molasses. After distillation, rums are “cured” or “rested” in oak barrels to take off their rough edge.
This spirit comes with a rich and exciting history dating back thousands of years. Its story begins in the Far East where sugarcane was first transported back to Europe by Alexander the Great. Over time, explorers and conquistadors began bringing the sugarcane to the New World, most notably to the Caribbean basin, where ideal growing conditions abounded. Around 1650, the earliest forms of rum (known to many as “Kill Devil” of “Rumbullion”) was first being distilled in the Islands. The result was a rough and fiery spirit that over time (and with many technological advances in distillation methods and oak aging techniques) has become one of the world’s most popular and delicious tipples.
What many don’t realize is that rum was America’s first largely used spirit before the appearance of rye, bourbon, gin, and, of course, vodka.
Rum Agricole –
This is rum made by distilling the fermented wash of sugarcane juice. Due to restrictive costs, very few rums in the world are made this way.
Rum Industrial –
This is rum made by distilling fermented molasses.
Styles of Rum
White Rum –
These rums are fermented for 1 to 3 days and usually column distilled although some are blends of pot and column distillation. White rums are generally light and crisp, some with a neutrality rivaling vodka. While it occasionally spends years in an oak cask, charcoal filtration removes any color in the spirit.
Amber or Gold Rum –
Generally aged for a few years, these rums are mellow with a touch of sweetness. They are most often used for cocktails and mixed drinks.
Añejo or Vieux Rum –
These rums are generally amber or darker from time spent in oak casks. They are exceptionally smooth and sought-after rums that display great complexities. Vieux is a French designation that indicates that the rum is aged for a minimum of 3 years in a cask not bigger than 650 liters.
Flavored Rums –
The fastest growing segment of the rum market is spiced and flavored rums. These come from the practice of local rum makers adding fresh fruit and spices to their rums to add flavor.
(Venezuela) A beautiful dark blend of 4- to 6-year-old rums.
Tasting Notes: Exceptional complexity and finesse. Strong notes of graham cracker, ginger, cinnamon, and tobacco tempered with light citrus.
(Anguilla) This wonderfully rich bottling takes 9 of the Caribbean’s finest rums and ages them according to a Solera aging process in French Limousin oak.
Tasting Notes: Awesome notes of French toast, apricot, and ripe banana thrown in for good measure. This rum blooms served over ice.
Pyrat Cask 23
(Anguilla) A phenomenal blend of Caribbean rums up to 40 years in age. Only 3000 bottles are made each year.
Tasting Notes: Pinnacle rum-making. Almost identical to the XO with far more richness and depth.
(Guatemala) A fantastic 12-year-old “rum agricole” from Zacapa, Guatemala, a region known to produce some of the world’s finest rums. The soil, climate, fantastically pure water, and the “pure virgin honey” of the sugarcane plant give life to this rum.
Tasting Notes: A supple oak nose gives way to exceptional toffee and mahogany.
Flor de Cana
7 yr. Distilled from sugarcane and the world’s only rum to be kosher certified. This is an excellent expression of well-balanced Nicaraguan rum.
Tasting Notes: A strong whiff of warm orange, caramel, and vanilla gives way to sweet and smoky hints of melon, pear, and oak.
(Guyana) A rich and terribly strong rum made from Demerara (turbinado) sugar in Guyana. The name Demerara comes from the name of the river that irrigates Guyana’s cane fields. They say the sandy cane soil near this river lends to its unique flavor.
(Jamaica) A popular full-bodied Jamaican “rum industriale.” This rum is pot distilled and aged in charred oak.
Tasting Notes: A thick entry leads to a mildly sweet, moderately full-bodied palate of dark caramel and toasted coconut husks. Finishes with a lash of spicy heat and a charred whiskey barrel note.
(Brazil) One of the 3 pillars of Brazilian society (the other two are soccer and Carnival), it is a liquor made from distilled sugarcane juice, raw in flavor and strong in punch. Similar to white rum only drier.
5 star Developed in 1862 by Dupre Barbancourt. His approach to making rum closely mirrors Cognac-making (double pot distillation). Barbancourt is an agricole rum made from hand-cut sugarcane and aged in French Limousin oak. This particular rum is aged five years.
Tasting Notes: An excellent sipper rich in butter and caramel. Best all by itself or with a couple cubes of ice.
(Jamaica) The crown jewel of Jamaican rum made from the prized sugarcane of the Nassau Valley. Appleton ages its rums in previously used and recharred Jack Daniel’s barrels.
V/X This flagship is aged 10 years and is medium to full bodied. Awesome with fresh tropical fruit and ginger beer.
Tasting Notes: A mouthful of orange peel, apricot and vanilla.
Mt. Gay Eclipse Rum
(Barbados) The oldest distillery in Barbados uses Jim Beam bourbon barrels to age its rum. Mt. Gay is also noted to have one of the best pure water sources in the Caribbean to smooth and lengthen this spirit.
Tasting Notes: Reminiscent of clover honey, dried herbs, pineapple, and orange blossom. Compact in texture and a bit sharp on the palate. Flinty, dried-fruit components are key. Well balanced, with a nice fragrant finish (Chicago Beverage Tasting Institute).
(Puerto Rico) Named after a famed buccaneer of the 17th Century, who was eventually to become a Jamaican governor. This Puerto Rican spiced rum was created in 1982 and produced at the Serialles distillery. The product is made with a variety of fresh spices and works amazingly well in cocktails.
(St. Croix) The Estate Diamond Distillery located on St. Croix, U.S. Virgin Islands, was founded in 1760. The tradition and craftsmanship of this rum is carried forth by three generations of the Nelthropp family.
The Mixologist’s Perspective: Many consider rum to be the world’s most mixable spirit. It works fantastically with fresh fruits, especially tropical fruits, due to its lightly sweet nature. When working with rum, don’t be afraid to balance out flavors by using aromatic bitters. Angostura bitters are a “match made in heaven” for rums, especially aged rums. White rum is mandatory for the perfect Mojito, while mixing aged rum with fruits, fortified wines, cordials, bitters, and other ingredients can lead to some truly unique, delicious, complex cocktails.