By Jared McDaniel Brown, Anistatia Renard Miller, Dave Broom
Who particularly invented the Daiquiri and the Mojito, the world's so much loved rum beverages? Is it precise that Christopher Columbus introduced the 1st sugar cane seedlings to Cuba? What makes genuine Cuban rum diversified from all others? Spirits and beverages historians Anistatia Miller and Jared Brown discover the start of Cuban rum and the inseparable dating it has with the Cuban humans and their tradition including rum historian Dave Broom and mixologist Nick Strangeway in Cuba: The Legend of Rum. Rum was once no longer invented via African slaves, who have been pressured to paintings on sugar cane plantations in the course of the Caribbean. really, the beginning of this New international spirit lines its lineage to Brazil and southeast Asia. and because the authors chanced on, Cuban rum was once a baby of the commercial Revolution, profiting from applied sciences that better the standard, flavor, and visual appeal of this flexible cocktail factor. This full-colour, illustrated version additionally info the heritage of Cuba's famed bars and bartenders, the cantineros, in addition to the tales in the back of such vintage Cuban cocktails because the Daiquiri, Mojito, Cuba Libre, and Mary Pickford. the right way to behavior a tasting of excellent, real Cuban rums. observe Cuban rum's dating to the Cuban humans of their track and their faith. Anistatia Miller and Jared Brown are the authors of Shaken now not Stirred: a party of the Martini and The Soul of Brasil. they're the administrators of Exposition Universelle des Vins et Spiritueux in southern France in addition to the publishers of Mixologist: The magazine of the yank Cocktail. Spirits specialist Dave Broom is the writer of Rum and contributing editor to Whisky journal. Award-winning mixologist and beverages advisor Nick Strangeway is well-versed within the origins and improvement of vintage Cuban cocktails after constructing the beverage programme, in 2004, for Floridita London, the British department of the famed Havana restaurant-bar
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Extra info for Cuba: The Legend of Rum
One romantic suggestion holds that “rum” is an abbreviated version of “rumney”, a type of wine made in Greece and the southern Balkans similar to the sweet dessert wine called mavrodaphne. According to nineteenth-century philologist Walter William Skeat, the term is an Anglicised version of the Malay word brum, which is an arrack made from sugarcane juice. Historian Frederick H. Smith found that the first documented use of the word “rum” appears in a plantation deed recorded in Barbados in 1650, which identifies the Three Houses estate in St.
CUBA: The Legend of Rum b 59 WITH COMPLIMENTS FROM HAVANA CLUB Carta Blanca; Carta Oro, golden in hue; Ron Palmas, amber, sweet and aromatic; rich, dark Añejo. As these styles developed, so did the world’s first real rum brands. Between 1860 and 1890, numerous brands emerged. Camps Hermanos introduced Ron Matusalem; Fandiño Pérez launched Ron Superior; Crossi Mestre y Cia distilled Ron Crossi y Mestre; Bacardí y Bouteiller SC produced Ron Carta Blanca; JM Parejo introduced Ron Carta Parejo; Trueba Hermanos launched Ron de las Tres Negritas; Rovira y Guillaume distilled Ron Añejo Vencedor.
By 1585 Brazil had 192 established distilleries. The Spanish settlers, such as those who were distilling molasses—the thick dark syrup produced when the cane juice is boiled down to sugar crystals—at Guayacan in 1598, named their spirit aguardiente de caña. Chartered in 1621, the Dutch West India Company was largely responsible for the development of the “sugar brandy” industry throughout the Caribbean. Brazil became the world’s largest sugar producer and exporter after the company captured and maintained northeastern Brazil for thirty years.
Cuba: The Legend of Rum by Jared McDaniel Brown, Anistatia Renard Miller, Dave Broom