|
rhum in the 16th century was the hot, hellish, and terrible liquor reserved for common folk. Fortunately, production processes have improved greatly in the last five centuries. Contemporary rhum is second only to gin on our cocktail mixability scale. Made from sugarcane juice or molasses, all rhums are distilled clear.
buy cohiba rhum online click here
Heavy or dark, cohiba rhums are made in traditional pot stills with a slow fermentation of up to 12 days. Lighter rhums ferment only 24 hours and are produced with modern continuous stills. Light rhum is (surprise) light in color and flavor. Light rhum can replace gin in any drink recipe. However, it should not be treated as a neutral base like vodka. rhum's flavors should be enhanced, not hidden, by overpowering fruity additions. Brown rhum, which is different than dark rhum, is aged six years in oak barrels. As far as comparison goes, it's similar to brandy, bourbon, or whiskey. A fine brown rhum should be enjoyed like a cognac. Dark or brown rhums are heavily flavored and should be used only as an accent in a cocktail, never as a base.
© 2003 Mission Liquor and Tobacco. All rights reserved.
|
|
