If you are drinking neat spirits, you just need to be mindful of the alcoholic strength before you sip. If you don't prepare your palate, then you'll potentially have a poor experience. You should also start with small sips — just enough to wet your tongue and get used to the fact that something strong is coming.
Then you can take bigger sips, which will allow you to explore the flavours. Spirits should always be stored upright if they have a natural cork stopper otherwise the alcohol will attack the cork and the flavour will definitely be impaired. Synthetic stoppers and screw caps prevent this, but make sure the bottle is properly closed, otherwise you'll risk evaporation. If you've got something very special that you want to keep in the best condition, then using an argon preserver is a good move argon is heavier than air and sits on top of the spirit stopping the air from getting at it.
Keep your bottles out of direct sunlight as well. The UV component of sunlight can be quite hard on spirits. But then that's the same for any beverage to be honest.
Serving temperature comes up a lot as a question, and the default answer is room temperature. This might vary quite a lot depending on if you're in the tropics or colder northern climes, but there is no need to heat your rum. If it gets a little warmer through the glass being in your hand, it will be just fine. Adding ice is quite commonplace, and that's okay, but ice will both dilute the spirit and the cold temperature will mask a lot of the flavour.
I find that if the presentation strength is a little too high, or you want to lower it to allow easier exploration of the flavours without the sting of alcohol, then adding a little room temperature water is the best approach. There are times when adding a little water is in fact a desirable thing — just like some people do with whisky. The addition of a few drops of water actually adjusts the chemistry of the rum and releases flavours. It doesn't work for all spirits, and it might not work for you, but if you're in an exploratory kind of mood, it's worth bearing in mind.
When it comes to what glass to serve your rum in, a nice rocks glass is perfect for everyday drinking — it tends to feel comfatable in the hand and is less likely to be knocked over if you've thoroughly 'explored' a few glassfuls already If you're looking to really analyse the rum, then you'll probably need a nosing glass. A Glencairn or copita sherry glass is probably what you'll be looking for. Generally, these will have a wider portion that defines the fill level, then a funnelling neck that focuses the aromas.
If you've fallen down a TikTok sea shanty rabbit hole recently, there's a good chance that you've had rum on your mind in recent times. Even in the dead of winter, rum is a welcome addition to any daiquiri, mojito, or any number of other cocktails and mixed drinks more suitable for more temperate climes.
Though there are many different takes on this distillation of sugar cane that's synonymous with island living and seafaring adventures, there's one key distinction that divides rum into two broad categories: white, light, or "silver" rum, and aged, dark, or "gold" rum. That's the sort of distinction most of us could pick up on by sight, but spending some time investigating what separates these types of rum is a worthwhile exercise— especially if you want to learn how to spice some rum yourself.
Compared to some other spirits of the world defined by strictly-regimented production methods, there's no one universally proscribed way to make rum. That lack of standardization may have something to do with the fact that it's a product of the West Indies, as different islands have their own way of doing things when it comes to rum. Puerto Rico keeps things light, for example, while Jamaica is more associated with aged rum produced with help from something called "dunder.
Molasses, a byproduct of the sugarcane refining process, is a fairly essential ingredient no matter what rum you're working with, but even that's not a universal necessity. Sugarcane juice sometimes takes its place when traditional sugar refining methods aren't possible. Sugarcane juice more commonly forms the basis of rum in France's former Carribbean territories. Related: What Is Molasses? Spiced rum has flavor added to it. It is infused with lots of spices, such as cinnamon, cloves, and cardamom.
There are many brands that get creative and play around with the spices, adding in things such as pepper and anise. Those spices are what lead to the darker color of this variety. Spiced rum commonly makes an appearance in rum punch, although you can also sub it in for a lighter rum to add a bit of flavor to a cocktail. Dark rum, which is sometimes referred to as black rum, can be aged for many years in order to achieve its dark color, which can range from amber to a dark brown almost black shade.
Dark rum is made in the same way as white and silver rums, but it does not go through the filtration process, so it keeps its color and more intense flavor. True black rum contains extra molasses to darken the color and sweeten it. There are five main types of rum. Each has a distinctive flavor profile and, in the case of gold and dark rum, a distinct color.
Besides spiced, gold, and dark rum which come in shades of amber and brown , rum is clear-colored. Some types of rum are specific to different parts of the world, which also influences its flavorings. For example, dry and light-bodied rums are typical in Puerto Rico and The Virgin Islands, whereas the dark and full-bodied rums are most common in Jamaica and Barbados.
Here are the other types of rum and some information about each type:. Keep in a cool, dark place for a couple of days, shaking it once a day to distribute the ingredients. Actively scan device characteristics for identification.
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