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Rum display in a liquor store (United States, 2009) Government House rum, manufactured by the Virgin Islands Company distillery in Saint Croix, circa 1941. Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice.
Dunder is the liquid left in a boiler after distilling a batch of rum. [1] It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor.
The family business began on March 18, 1862, producing rum directly from sugar cane juice. Dupré Barbancourt, a Frenchman from the cognac-producing region of Charente emigrated to Haiti, and founded his company at the end of 1862. After learning how to make rum in December of that year, he soon began selling it for HTG 1.50 (USD $0.30) per ...
[1] This molasses was either used for table use or in the production of rum. To make rum, sugarcane juice is fermented with yeast and water and then distilled in copper pot stills. The liquor was given the name rum in 1672, likely after the English slang word rumballion which meant clamor. [2]
[18] The President's recipe called for a variety of alcoholic beverages along with the dairy and egg ingredients: "One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, [and] 1/4 pint sherry." The recipe instructs cooks to "mix [the] liquor first, then separate yolks and ...
Almost every important town from Massachusetts to the Carolinas had a rum distillery to meet the local demand, which had increased dramatically. Rum was often enjoyed in mixed drinks, including flip. This was a popular winter beverage made of rum and beer sweetened with sugar and warmed by plunging a red-hot fireplace poker into the serving mug.