Rum Facts: theres is an actual Rum University 🤓😍🥃
Located in the USA, and with over 20 years of operations, this enterprise provides training and development for rum companies.
I want to go back to college now!!
The humble @doorlys.uk 5 Y.O. Rum from Barbados. Easily one of the best rums for around £25 a bottle. Produced by @foursquare_rum_distillery, you can rest assured that this rum has no added sugar and is of the highest quality that gives vibrant notes of tropical fruits, almond and vanilla with a warming spiciness throughout. So why not make your next rum and coke a little better with Doorly’s 🥃👌😎🌴 #wearerumrunners .
In honor of tonight’s travel, this one is an homage to a recent post by @apartment_bartender, someone who travels more than anyone I know.. he asked about people’s guilty pleasure cocktail, what they drink when no one’s looking... there were some awesome (albeit entertaining and sometimes nasty) submissions. Mine was a trashy mix of cheap vodka, orange juice, instant vanilla pudding mix and an egg blitzed in a blender with ice. A long-time Christmas morning tradition. I was inspired to make this cocktail in a more elevated version and the result ended up a bit tiki...
Made with @blackwellrum, apricot liqueur, fresh oj, @shrubandco blood orange shrub and a splash of vanilla bean demerera syrup. Breakfast is served... London I’m on my way... @just_imbiber@drnxmyth@winesurfer67@sagerandwilde@fedeomba@kre88
11 10612 hours ago
On Saturday, at Pagan Idol in San Francisco’s Financial District, I had the pleasure of meeting and drinking with two amazing SF Drinkstagrammers, @barfaith and @craftandcocktails. It’s so energizing to be with people who share the same passion for cocktails and spirits (but with way more talent and knowledge than yours truly).
While I’ve had tiki drinks before, I considered this bar to be my first true look into the cult of tiki, and I couldn’t have asked for a better place to start. As soon as I walked inside, I forgot that I was in FiDi, that I was in SF, that it was even light outside.
The first room was a ship’s cabin, complete with wooden steering wheels, krakens, an aquarium (with a puffer fish), and portholes with videos of underwater scenes. The back room was a tropical paradise with tiki huts, hand-carved posts, and a sparkling night sky ceiling. Oh, and I can’t forget about the sudden and dramatic volcano eruptions, complete with fire and fury 🌋
The cocktails were as magical as the setting. I began the evening with the “Sparkle & Froth” (the drink in the tiki mug):
Rhum Martinique, Jamaican & Trinidadian rum, falernum, pineapple, lime, fassionola, spices, absinthe
You know the drink’s going to be good when it says next to it in all caps “LIMIT 2 PER GUEST” 😂 I think they were generous with the 3 base spirits because I certainly felt it. Yet it was fruity, sweet, and deceptively easy to sip.
As a bonus, this drink started my dangerous new hobby of tiki mug collecting (it even came with 2 Pagan Idol swizzle sticks, swipe ⬅️ to see the set). Here’s to the 1st of many! 💸
Sabe qual a única diferença entre esses whiskies? Não é o barril, nem o tempo de envelhecimento, mas simplesmente o local de armazenamento! Atualmente a indústria de Whisky, Cognac, Rum e outros destilados envelhecidos estão começando a identificar a qualidade da bebida pelo grau de maturação do destilado, ou seja, pela taxa de extração dos compostos denominados congêneres de maturação. Dessa forma, conseguimos classificar uma bebida envelhecida pela sua qualidade e não pelo tempo (idade) de envelhecimento. Nossas pesquisas em Envelhecimento de Cachaça participaram de um grupo de pesquisas pioneiras para designar essa nova metodologia de classificação de bebidas envelhecidas em Barris de Carvalho; e agora estamos pesquisando esses atributos também em Barris de madeiras Brasileiras! .
If you had a bottle of Plantation Pineapple Rum what would you create with it? Looking for some yummy cocktail ideas for the summer. 🍹🍍
9 17422 hours ago
Another great selection of rums and whisky which made their way to one lucky client! A mixture of new and old, Pussers Navy Rum 1980’s bottling, El Dorado 25YO 1986 to newly released Dark Rum from famous bottler Samaroli and El Dorado Rare Collection 1993. If you would like to find out more about our fine spirits selection please don’t hesitate to get in touch.
Es el más popular de todos y debido a la neutralidad en su sabor, es ideal para combinar con refresco, agua mineral o jugo de fruta, lo que lo convierte en el favorito de muchos al momento de preparar un buen cóctel o un refrescante mojito.
Su sabor suele ser más fuerte y penetrante, razón por la cual muchos expertos lo consideran esencial en la preparación de una buena cuba libre, y aunque su uso en cócteles no se descarta, es recomendable utilizar pocos ingredientes para conservar su esencia y sabor natural. Ron Añejo A pesar de que en color puede parecerse al ron dorado y aunque hay dorados que también son añejos, el ron añejo es un poco más fuerte y sus sabores tienen mayor complejidad. Cuando se trata de un buen ron añejo, se recomienda tomarlo solo, con un hielo o un poco de agua mineral. Ron Saborizado o Spiced Rum En tiempos recientes se ha puesto mucho de moda, sobre todo el saborizado con vainilla. Su fin principal es ser una bebida de fiesta y/o formar parte de un cóctel en particular, eso te dice mucho de cómo puedes tomarlo. En ocasiones su esencia es tan fuerte que basta combinarlo con un poco de agua. Ron Negro Su tiempo de añejamiento en barricas suele ser mayor, de ahí el color tan obscuro que adquiere. Para muchos es el ron que más sabor tiene, por ello se recomienda tomarlo solo, con un poco de agua o unas gotas de limón. Ron Gran Reserva o Premium
Su nombre lo dice todo. Suele tener mucho carácter y al mismo tiempo suavidad. Los expertos consideran que este tipo de rones nunca deben mezclarse, ya que la elaboración de un ron de esta calidad tiene un añejamiento especial en barricas reservadas de cada casa destiladora. Tómalo solo, no hay más. Ron Súper Premium Se trata de ediciones especiales de lujo. Sus mezclas pueden estar compuestas de rones de varias décadas de envejecimiento y de producción limitada. No es necesario siquiera decirte cómo debes tomar uno de estos.
The weekend’s sun has left us dreaming of rum on this Monday morning, so lets make life a little bit better with a rum review. #wearerumrunners
Thank you to @drinksenthusiast for sending us a tot of the beautiful St. Lucia Distillers 1931 Rum 4th Edition, from you guest it the tropical paradise of St. Lucia. 1931 Rum is produced by St Lucia Distillers Group Of Companies, which was born from an amalgamation of the last two remaining distilleries on the island. The significance of the year 1931 relates to the year that this amalgamation occurred. You may not know this but these are the guys that bring @chairmansreserveuk Rum. .
1931 Rum is described as ‘super premium’ and we are delighted to say that this statement is backed up by some quality juice! This rum is a blend of 6 to 12 year old rums (putting it simply) that were produced using both pot and Coffey column stills and bottled at 43% ABV. The rum is aged in ex bourbon casks and then blended and finished in ex port casks.
A deep and rich mahogany colour is displayed as the rum sits in the glass, which glows enticingly in the light. We are huge fans of St Lucian rum due to it’s big bold rich flavours on the nose and palate and this rum certainly ticks those boxes.
On the nose you are met with Christmas cake, rich boozy Christmas cake. Notes of tropical fruit punches through where dried pineapple is most prominent, this is followed up by charred oak, coffee, caramel, tobacco, vanilla and old leather. The nose is super complex and just gets better and better.
The palate is very spicy on entry where the influence of the bourbon and port casks are very evident. The rum really does give you a rich mouthful with notes of leather, tobacco, coffee, dark chocolate, dark dried fruits such as figs, raisins and dates, dried tropical fruits such as mango and pineapple where the finish just goes on and one. This rum is delicious, complex and packed to the brim with character, simply sublime. 🥃👌😎🌴
Head to paradise this weekend with our “Grandita” cocktail.
2 oz Grander Rum
1/2 oz Orange Juice
1/2 oz Pineapple Juice
1/4 oz Velvet Falernum Liqueur
1/4 oz Luxardo Liqueur
1/4 Underground Herbal Spirit
2 Dash Angostura Bitters
Combine all ingredients into cocktail shaker, except bitters. Shake with ice for 30 seconds, then strain into cocktail glass with crushed ice. Garnish with orange peel and Angostura bitters.
The “Grander Crush” is a simple cocktail with complex flavors. If you like sweet, tart and refreshing cocktails, give it a try.
2 oz Grander Rum
1/2 oz Grenadine
1/2 oz Lemon juice
Add all ingredients into a cocktail shaker with ice and shake for 30 seconds. Then strain into cocktail glass with ice and enjoy!
Calling all rum lovers, assemble your bar with the essentials - our Single Barrel, 8 year and 12 year additive free bourbon-barrel-aged rum.
16 3928:16 PM Mar 13, 2018
It's my BIRTHDAY 🎉 (and yes, I'm the kind of person that gets super excited about that) 😂 so today I wanted to share a cocktail that tastes and smells like a party 💕 And what else than to go a little Tiki and use Rhum as base spirit!🥃 Additionally, some Giffard's Carribean Pineapple liqueur🍍and Fernet Branca, to contrast with bitter and sweet.🌿 The bitter, because I just entered my last year as a 'twenty-something', the sweet because in the end, whatever age I am, my life's friggin' awesome and I'm getting married to the woman of my dreams next month🤵👰!
The rhum I used, 'Trois Rivieres Cuvée de l'Ocean', was given to me by the awesome people of @pravdapressroom 😘 it's a super interesting expression from the Martinique brand made with fresh juice of Canne Zikak (yellow sugarcane) grown in l'Anse Trabaud, the very South coast of the island.🏝️ The fields are so close to the Atlantic, there's this maritime, salty influence from the terroir in both flavor and smell.🌊 It's lively and vibrant, there's grassiness and exotic fruits, some 'fruits de mer' and a spicy finish.😍 Perfectly finished off with some lime juice, demerara Sugar and delightful 'Peach Bitters'.🍑 Drinkstagram, if this drink doesn't scream 'TIME FOR A CELEBRATION' 🎉 then I don't know what will!
SOBERON'S BIRTHDAY MIX
- 60ml Rhum Agricole
- 15ml Fernet Branca
- 20ml Pineapple Liqueur
- 20ml Lime juice
- 15ml Demerara Syrup
- 3 dashes Peach Bitters
Shake all with crushed ice for 12-14 seconds and open pour in a cocktail glass. Garnish with a physalis on a little skull pick, because, yeah, I'm morbid like that.
151 8715:57 AM Mar 1, 2018
When it comes to Rum there are two cocktails I will definitely try to get to know the product and more importantly: understand the interaction it has with other ingredients.💕 As mixology comes down to exactly that: blending flavors and finding balance.⚖️ First off is the Rum Old Fashioned, just adding ice, bitters and a sweetener to give the Rum a dominant position.🥃 Next off is the Daiquiri, the mix of Rum and Lime is key in every way. 🍹 and from that point it's playtime.🙌 Do you have any classic cocktail(s) you make to get to know the aromas of your newly acquired booze?
Today I'm sharing a 'Pineapple Agricole Daiquiri'✨ made with the Trois Rivieres Cuvée De L'Ocean (which I introduced yesterday)🌊 in combination with the 2017 released 'Maison La Mauny Ananas'.🍍 The latter is a 25% Rhum Liqueur based on La Mauny's Unaged Agricole Rhum. It has pineapple from start to finish, but is also supported by notes of lime and spiciness of ginger.🏝️ The 'La Mauny Ananas' is quite sweet on itself, so I omitted the use of another sweetener, but its aromas combined perfectly with the maritime salty edge of the Cuvée (salt and pineapple 🤤) and the vibrant freshness of lime juice. Angostura bitters to blend it all together.☺️ Cheers to the weekend, Drinkstagram, I'll be celebrating my birthday tonight 🎉!
PINEAPPLE RHUM DAIQUIRI
- 50ml La Mauny Ananas
- 25ml Trois Rivieres Cuvée De L'Ocean
- 25ml Fresh lime juice
- 2 dashes Angostura Bitters
Shake all with plenty of ice for 12-15 seconds and double strain in a cocktail glass. Garnish with a lime wheel. By the way, do you like my vintage 1950's pineapple pitcher? 😍.
73 5576:10 AM Mar 2, 2018
If there's one historical figure that not only had a giant impact on politics but on drinking history as well, it might've been Winston Churchill.🇬🇧 The British Prime Minister, well known for being a cigar- and alcohol aficionado, made one of the most legendary quotes about gin ('The gin and Tonic has saved more Englishmen's lives and minds than all the doctors in the Empire')💕 and truly despised Vermouth in his Martinis ('Serve a glass of ice-cold Gin and stir it with an olive while glancing at an unopened bottle of Dry Vermouth').🍸 For those who have been following me since last summer might remember my 'Belgian Ginvasion'🇧🇪 where I introduced you to 'Churchill's Gin', made with an extract of tobacco leaf.🌿 Yet the two men behind it, Jurgen and Bart, also released a rum with the same extract, called 'Churchills Barrel'.
And what better time to introduce you to it than today, with the Oscar for both 'Best Make-Up' and 'Best Actor in a Leading Role' being awarded to 'Darkest Hour'🏆 the movie set in May 1940, where Winston Churchill replaces Neville Chamberlain as prime minister of the UK during one of the darkest times of the 20th Century.⚫ With the rum I made a twist on the Rum Old Fashioned, using Cinnamon smoke and Allspice Dram.🥃 Learn more about Churchill's Barrel and other Belgian rums soon on my blog, as that's what my next focus series will be all about!😍 Have a fantastic week Drinkstagram!
- 50ml Rum
- 5ml Demerara Syrup
- 5ml @thebittertruthcompany Allspice Dram
- 2 dashes Chocolate Bitters
- 1 dash Old Time Aromatic Bitters
Stir all ingredients with plenty of ice in a mixing glass, strain in a chilled snifter. Smoke it with cinnamon.
68 4645:58 AM Mar 5, 2018
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