Introduction of rum

RUM

Rum is distilled alcoholic beverages from the fermented juice of sugar cane or molasses. It is a strong dark spirit but modern white rum is more popular. White rum is light in taste and easy to mix for making cool cocktail.

Rum was distilled in the early 16 th century, when the Spanish colonist gone to west Indies. By the 17 th century rum was well established in the new world land in Europe, both use as a warming medicine and social drink. Another theory holds that the latin name for sugar is saccharam, may have been shorten to rum.

HOW RUM IS MADE
Sugar cane is washed and chopped into small pieces and crushed in crusher and get full amount of juice. The fibrous mass is called “Bagasse”. The extracted juice is runned to a huge vat and heated.  Allowed to cool, then this dark sugar solution is treated with lime and boiled again which allows the growth of crystals the liquid mass which is dark brown in colour is molasses for use in rum.

The mixture of molasses and sugar crystals is not put into a centrifuge machine.  Sugar crystals and molasses are separated. Then molasses are diluted with water and allowed to ferment. For white rum it is 24 hours and for dark rum it is several days.

During distillation, dry light rums are distilled always in a patent still to very high proof and dark pungent rums are distilled traditionally in “pot still” to very lower proof.

In the time of maturation, oak wood casks are used. For white rum plain oak casks are used and for dark rum carved oak casks are preferred. The minimum period of maturation is at least 3 years before blending. White rum needs no maturation. Blending is done after maturating.  After testing, bottle is ready for sale.

TYPES OF RUM AND THEIR EXAMPLE

NAVAL RUM: Pusser’s rum

CARIBBEAN RUM: Gold label, Ronrico and Barbados etc

Carribbean Light RUM: Anejo, Castillo, Don Q, Lemon Hart and Appleton White rum.

US RUM: Old Medford Rum

Combination of food and wine

FOOD AND WINE

Well prepared food and service are always appreciable but greatest satisfaction comes when right wine goes with the right food. Food and wine always interact to each other. Here I will speak about the combination of the food and wine.

If you take shellfish in dinner, then white and dry wine will be the right choice. Because Fresh and acidic flavour of wine makes a good balance with the oily and light texture of fish. Some of the best examples of dry white wines are:

Champagne Bluff

CHABLIS (Burgundy)

MEURSAULT (Burgundy)

ENTRE-DEUX-MERS (Bordeaux)

You can choose those wines for other fish dishes. If a fish or shell fish makes with sweet sauce then you can select slightly sweeten wine, for example Chateau Olivier (Graves) or German Holk.

In the time of lamb, beef and other red meat varieties of red wine will be right accompaniment. For example

Such as

CLARET (BORDUAX RED)

BORGUNDY

BARDOLINO

CHIANTI

Pork and veal dishes deserve a wine which is medium character and white German wine, pairs well in these foods. LEIBFRAUMILCH is an example of a popular which is unlikely to reach criticism. Other suitable wine would include Graves (white) such as Chateau OLIVIER, ENTRE-DEUX- MERS. Some people prefer light red wines with white meats when they are roasted.

Light red wine will go with the roast poultry. For example BEAUJOLAIS (Burgundy)

Cold chicken and turkey are accompanied well by the light fresh white wine.

Cheese and wine can combines to getter is many different ways. Blue-veined Cheeses are best served with a light red wine such as claret, white cream cheeses satisfied more if served with a sweetish wine or rose wine, such as VAOVRAY or ANJOO.

Sweet white wines from Loire Valley are good with fruit dishes and fresh fruit salad.

German sweet wines (white) such as AUSLESE BEERENAUSLESE or the alternately luscious TROCKENBEERE NAOSLESE are good with desserts.

Italian sweet wines such as LOCOROTONDO are also very acceptable.

Sparkling wines are excellent with sweet course. Wines is not best to recommend for chocolate dessert.