Rum

Question 1

Raw Materials

Answer 1

“Rum is made by fermenting fresh-pressed sugarcane juice, cane sugar, or cane sugar by-products (most commonly molasses), then distilling, and, in many cases, aging the resulting spirit in oak casks.
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Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 2

Origins

Answer 2

“Rum hails predominately from the Caribbean, though great rums are made all over, including in Australia, the United Kingdom, Asia, and the United States.
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Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 3

Spanish

Answer 3

“Spanish: A lighter style typically distilled from molasses.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 4

English

Answer 4

“English: A richer style, this is often distilled from demerara sugar.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 5

Jamaican

Answer 5

“Jamaican: Also known as “navy rum,” Jamaican-style rum has a uniquely funky complexity.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 6

French

Answer 6

“French: This distinct, grassy, earthy style is distilled from freshly pressed sugarcane juice. It’s largely produced in the French West Indies, where it’s designated as rhum agricole.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 7

Cana Brava- Panama

Answer 7

“Our good friends Simón Ford and Dushan Zaric worked tirelessly to bring an authentic Cuban-style rum to the United States. For now, Caña Brava is as close as we can get to Havana Club (thanks to our ongoing embargo with Cuba), and some of us insist it’s even better. There are few things as beautiful as a daiquiri with Caña Brava—a litmus test we take very seriously.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 8

Flor de Cana Extra Dry White Rum

Answer 8

“A great entry into Spanish-style rums. In cocktails, it brings just enough to the party without offending any of the other guests, thanks to time spent in oak, which also adds spice and vanilla flavors that play well with citrus and other tropical fruit.
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Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 9

Ron de Barrilito 3 Star Rum

Answer 9

“ Intensely fruity for an aged rum, it’s often used to add brightness to tiki-style drinks that include several varieties of rum.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 10

Santa Teresa 1796 Ron Antiguo de Solera Rum (Venezuela)

Answer 10

“A unique bottling made by progressive aging of rum using the Spanish solera method: after some rum from the oldest cask is bottled, rum from the next-youngest cask is transferred in, and so on down the line, thereby ensuring that every cask is filled and every bottle contains a mixture of a variety of vintages. The result is a very dry, flexible rum that tastes mature but can be integrated into both stirred and shaken drinks.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 11

El Dorado 12 Year Rum

Answer 11

“Made from a combination of stills (including an old wooden still once used by the British Royal Navy), this rum has deep caramel flavors that work well in concert with other rums in tiki-style drinks.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 12

Goslings Black Seal Rum

Answer 12

“This dark, syrupy rum is most famous for its role in the Dark and Stormy, but it’s surprisingly handy when you want to add a rich, molasses-y flavor to either stirred or shaken drinks.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 13

Lemon Heart 151 Rum

Answer 13

“Yes, you can light the bar on fire with this rum, but that would be a waste. Until it returned to the U.S. market, this overproof rum was the missing ingredient in zombies and other classic tiki drinks we wanted to re-create at the bar.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 14

Scarlet Ibis Rum

Answer 14

“Originally developed as our own private-label rum, Scarlet Ibis is made from a blend of pot-distilled rums aged three to five years. Full-bodied (thanks to its 49% ABV) and boldly flavored, it mixes well with lighter-style rums and boosts the spice notes when paired with aged rums from other islands. One of our favorite bottles for Manhattan-style rum drinks.

Question 15

Appleton Estate V/X Rum

Answer 15

“This is our favorite bottle when we want to add the telltale fruity funk of Jamaican rum to a cocktail. We use it in varying amounts in everything from fizzes to tiki drinks and punches. Appleton V/X paired with a light rhum agricole is a match made in heaven.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 16

Smith & Cross Rum

Answer 16

“Its navy-strength proof (57% ABV) and intense levels of hogo (a term used to describe the funky, almost gamy flavor associated with molasses-based spirits) make this rum a hard beast to tame, though it’s worth the fight.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 17

Barabancourt White Rhum

Answer 17

“A rum for when you want the sharpness and tanginess of agricole without as many vegetal notes. A great base for the classic daiquiri and its many interpretations.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 18

La Favorite Rhum Agricole Ambre

Answer 18

“Less vegetal than its unaged brother, it’s perfectly balanced with spicy and buttery notes from barrel aging. A perfect example of a spirit that’s just as much at home in a cocktail as it is served neat.”

Excerpt From: David Kaplan. “Death & Co.” iBooks.

Question 19

La Favorite Rhum Agricole Blanc

Answer 19

“The funky and petrol-like flavors (a good thing, we maintain) may put some novice rum drinkers off, so we’re wary of serving it to the uninitiated. But it’s what we reach for most when we want fresh, grassy sugarcane flavors to be noticeable in a drink.
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Excerpt From: David Kaplan. “Death & Co.” iBooks.