Rum Cocktail of the Month
Old English
Ingredients
50ml English Harbour 5 year old
10½ ml Crème de cocoa
25ml Fresh limejuice
Bar spoon of sugar syrup
Method
All ingredients shaken and strained into a chilled cocktail glass
Rationale
English Harbour has some wonderfully rich cocoa notes that are enriched in this fresh, more’ish cocktail.
The good people at Santa Teresa have very kindly allowed us to host some of their marketing presentations which are absolutely fascinating and provide a real insight into how their fabulous rum is made. Many thanks to you Jim.
Santa Teresa Presentation Click here to download Santa Teresa Presentation
Santa Teresa Production Click here to download Santa Teresa Production
For those interested in the science of rum production you can download this extract from a book by J.E.Murtagh Click here to download Rum Production pdf
Rum links
The greatest and friendliest rum forums and resources www.ministryofrum.com
Gifted Rum Guides in Florida www.giftedrums.com/
Rum Reviews
www.rndrumreviews.com/
www.scottesrum.com/category/all-rum-reviews/
www.refinedvices.com
IPBartenders Rum Brands last updated 14-12-07
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Zaya 12 yr old 40% :- Guatemala
How to taste rum - by Ed Hamilton, Minister of Rum
Rum is the most varied of all the distilled spirits and can have the widest variety of flavors.
Tasting rum, as opposed to drinking it, should be approached with an open mind, nose and mouth.
I like to start with a glass which will allow me to assess as many of the flavors in the spirit as possible. The glass should be straight-sided or wider at the top than at the bottom, you don't need or want to concentrate the aromas of rum, especially barrel proof rums, in the chimney of a glass. I like to use a glass which is about as wide as possible and about as high as it is wide.
After pouring enough rum in the glass to amply cover the bottom, I swirl the liquid to release the aromas then I let the glass sit a few seconds while I see how the liquid runs back down into the glass. Then I tilt the glass about 45° and gently smell the top or high side of the glass. Next I move my nose to the lower side of the glass and see the difference in aroma as I move acorss the open mouth of the glass.
I sip some water and repeat this process giving the spirit some time to breathe. After sipping some more room temperature water I'm ready to suck a few drops of the liquid through my lips into and over my tongue while mentally assessing how the initial taste, the body and finish are integrated. Does any flavor dominate the others? Does the body reflect the initial taste and does the finish flow evenly from the body are they disjointed segments of flavor?
I sip some more water and let the spirit sit a few minutes then repeat nosing the spirit before I assess it in my mouth a second time. It is amazing how some spirits change with time in the same way a good wine will improve as it breathes.
After I've assessed the spirit neat, I like to add a few drops of water and see how it changes. Too much water and most spirits taste flat but with just a little water, most good spirits improve. Our taste buds aren't really designed to assess spirits which contain more than 40% alcohol so a little water is generally a good idea though ice will tend to attenuate our senses.
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