#Cockspur Spiced

[rumshopboy]

Spiced / Flavoured "Rum" and Additives

Spiced / Flavoured "Rum" and Additives: What is the fuss about spiced rum? Does the image of rum have a problem? Did someone say "undisclosed additives"? 23 spiced/flavoured rums are reviewed, too.

Country: VariousABV: Various%Cost at Time of Purchase: £VariousType of Rum: Uncategorisable – S * (See End) Spiced Rum is everywhere in the UK.What is the fuss about? Does the image of rum have a problem? Did someone say “undisclosed additives”? The following is an article that started out focusing on spiced rums, but has evolved in to a commentary on the rum category, undisclosed additives…

[drinksgeek]

Best White Rum Brands: 12 Tropical Treasures

White rum is somewhat deceptive. How can any spirit that is crystal clear have such depth and flavour? The best white rum brands harbour a secret; it’s all thanks to charcoal-filtering.

Best White Rums:

Mount Gay Silver Rum

J Wray & Nephew White Overproof

Havana Club Añejo 3 Year Old

El Dorado 3 Year Old White Rum

Plantation 3 Stars White Rum

Doorly’s 3 Year Old Rum

Ron Santiago De Cuba Carta Blanca

Ron Pampero Blanco White Rum

Diplomático Planas White Rum

Bacardí Carta Blanca Rum

Cockspur Platinum White Rum

Brugal Blanco Supremo White Rum

Andrew’s Top Pick:

Plantation 3 Stars White Rum

Full Article:

[damajority]

DaMajority Fresh Article https://www.damajority.com/pcd-shines-saint-lucia-food-rum-festival/

PCD Shines at Saint Lucia Food and Rum Festival!

PRESS RELEASE

  PCD Shines at Saint Lucia Food and Rum Festival!

Peter & Company Distribution is sharing in the praises and accolades for its many products that formed part of the just ended successful Saint Lucia Food and Rum Festival. The festival held on January 12 -14, provided an excellent opportunity for PCD to showcase their wide array of fine regional and international rums including Cockspur, Appleton Estate, El Dorado and Bacardi. The offerings from PCD were not limited to their alcoholic beverages but included delectable treats from Grace Foods, complete with a live sampling station and refreshing Tropical Rhythms cocktails. Ms. Keneene Betty – Forde, brand manager for Grace Foods, indicated that the festival provided a unique opportunity to marry food and rum and create a match made in culinary heaven.

  During Sunday’s finale of the Food and Rum Festival at the Pigeon Island National Landmark, the PCD Experience bars were teeming with activity, as brand ambassadors, bartenders and mixologists wowed patrons with their various unique rum creations and cocktails.

  For Ed Mathurin, brand manager for Bacardi, the Food and Rum Festival provided an excellent opportunity to indulge patrons in the many ways rums could be enjoyed beyond the common rum and coke. “Of course Bacardi is known for Mojitos and our bartenders were firing up a range of mojitos including the Bacardi Dragon Berry and giving a fresh twist to the use of Bacardi Gold along with the range of Bacardi,” Mathurin stated.  

    Pairing good food with great rums was what struck Denver Alcee, Brand Manager for Appleton Estate Rums the most. “This festival is another great opportunity for our customers and patrons to interact and directly engage with Appleton Estate rums and we saw that happening throughout the day,” Alcee said.  

  The iconic Cockspur rooster, bolstered by a more than 125 year-old rum tradition in Barbados, was also quite prominent at the Saint Lucia Food and Rum Festival. Cockspur’s more recent offerings of The Pineapple Coconut Splash and the Green Apple Splash were favorites of many.

  However, the crowing jewel for PCD at the Food and Rum Festival was El Dorado 12. The Guyana-made rum was adjudged the “Best Rum” overall on Sunday, at the inaugural Caribbean Rum Awards during the festival. The awards were curated by Caribbean Journal, described as the world’s largest website covering the Caribbean, with original content and video focusing on travel and tourism across the entire Caribbean Basin.

  The Caribbean Rum Awards saw fine rum producers from across the Caribbean and Florida having their products sampled by experts comprising local, regional and international rum enthusiast and connoisseurs in a blind tasting process.

Thirty two rums from Barbados, Trinidad, Guyana, Saint Lucia, Martinique, Nevis, Dominican Republic and Florida were entered in six categories, including best white rum, best gold rum, best spiced rum, best rum agricole and best rum overall – won by El Dorado 12-Year Old.

  “We were quite thrilled when we received news that El Dorado 12 had won, although this did not catch us by total surprise, given the great feedback we were receiving from patrons at the festival about the range of El Dorado Rums,” Germaine Serieux, Brand manager for El Dorado at PCD says.

  “This award at the Saint Lucia Food and Rum festival, continues the award winning legacy of El Dorado over the years,” Serieux added.

An elegant multi-award winning rum, El Dorado 12 Year Old typifies the smooth mellow sweetness of Demerara Rums. A blend of specially selected aged rums, the youngest being no less than 12 years old, it is a combination of the Enmore and Diamond Coffey stills and the Port Mourant double wooden pot still, blended to perfection and aged in old bourbon oak casks.

On Friday January 26, 2018, Peter & Company Distribution will host a special celebration party in recognition of the Caribbean Journal Rum Award to El Dorado 12-year old rum. The event will be held at Keebees in Rodney Bay and will bring together customers, retailers and members of the Guyanese community to mark the occasion.  

Peter & Company Distribution Sales and Marketing manager Dexter Percil, expressed his delight at the award for El Dorado 12 along with a sense of great satisfaction at the feedback from patrons, both locals and visitors towards the PCD range, display, tastings and cocktails during the Saint Lucia Food and Rum Festival.

    END.

  Photo 1: Beaming with pride:  One of the El Dorado Brand Ambassadors with Brand manager Germaine Serieux.

  Photo 2: Grace Foods served up some delectable treats to patrons at the Food and Rum Festival.

Photo 3: Cockspur’s Green Apple Splash was in the mix.

Photo 4: One of the PCD Brand Ambassadors welcomes patrons to the PCD experience lounge

Photo 5: Appleton Estate Bartenders were kept busy throughout the festival

[sunrunnergirl-blog]

Dasar Rum untuk Bartender Awal

Sebagai bartender dimulai, memiliki pemahaman yang baik tentang sejarah minuman keras Anda akan melayani pelanggan sangat membantu. Tidak hanya Anda sekarang bartender besar tapi benar-benar memahami cerita di balik semua minuman. Ini akan membuat Anda favorit, dan membuat perbedaan besar dalam tips. Sambil belajar untuk menjadi bartender, melakukan yang terbaik untuk membuat catatan dan penelitian minuman keras Anda akan memiliki di belakang bar.

Berikut adalah sejarah singkat tentang rum. Rum adalah roh disuling dari tebu, atau gula tebu oleh-produk. Karena kandungan gula alami yang begitu tinggi, tidak ada malt digunakan. rum cahaya biasanya disuling pada kisaran bukti yang sangat tinggi 170-190 bukti. air suling kemudian ditambahkan untuk membawa bukti ke 80 sampai 90 bukti. Bukti tinggi ini menghasilkan sangat ringan, alkohol kering yang memerlukan sedikit penuaan.

rum gelap yang disuling pada bukti yang jauh lebih rendah yang memungkinkan rum untuk menyimpan lebih dari rasa dan warna. Light rum berusia di tong kayu ek polos, sedangkan rum gelap berusia di tong kayu ek hangus, mirip dengan Bourbon. hukum Puerto Rico membutuhkan satu tahun penuaan untuk rum putih dan tiga tahun untuk rum emas. rum gelap memiliki karamel ditambahkan untuk mengintensifkan warna.

Karena rum terbuat dari gula bisa, Anda akan menemukan mereka diproduksi sebagian besar di Karibia. Kepulauan Virgin, Jamaika, Puerto Rico dan Inggris Koloni, adalah produsen terbesar rum hari ini. Di mana pun Anda bepergian daerah tropis, Anda akan menemukan minuman rum berlimpah.

Rum dibuat populer ketika seorang insinyur pertambangan Amerika di rum Kuba Gabungan, air jeruk nipis, air dan gula untuk menghasilkan minuman campuran. Dia menamakannya setelah tambang tembaga di Daiquiri. Oleh karena itu daiquiri lahir.

Beberapa minuman keras juga rum paling populer termasuk Castillo, Ronrico, Barton, dan Surga Hill.

Beberapa merek panggilan paling populer atau rum termasuk perak Bacardi, Bacardi gelap, Bacardi hitam, rum Pusser, C.J. Wray, Stubbs, Myers gelap Rum, Kapten Morgan Spiced Rum, dan Appleton Estates.

Beberapa merek rum paling populer Premium mencakup Gunung Gay, Bacardi Anejo, Cockspur 8 tahun, Green Label 15 tahun, dan hijau label 25 tahun.

pengetahuan dasar ini rum dan rum sejarah akan memberikan pengetahuan yang besar untuk berbagi dengan pelanggan tertarik. Pelanggan menghargai bahwa Anda bangga dalam pekerjaan Anda dan tahu sejarah minuman keras dan minuman yang Anda melayani.

[culinarychatter]

I visited Turtle Bay back in November last year to find out about their Southampton restaurant, the Caribbean style food and concept that they offer and also attended a cocktail masterclass to learn about the many different rums they use in their extensive range of cocktails.  I was recently invited back to try Turtle Bay’s new menu.

Turtle Bay’s New Menu

The items they have added as new starters are Okra, a Just Jerk Platter and a Vittal Veggie Platter, both for sharing, and a new Super Vital Green Salad.  Three new burgers – a Two Way Chicken Burger, a Jammin Lamb Burger and a Mushroom and Goat’s Cheese Burger – have been added as well.  For those who like a lighter bite, they have added a new Spiced Chickpea Ital Wrap.  Two new one pot dishes – a Spinach, Aubergine and Sweet Potato Curry and a Bajan Beef Cheeks.  Three items have been added to their classic Jerk Pit BBQ – Baby Back Pork Ribs, a Slow Braised Beef Rib and a Jerk Sirloin Steak.  To finish for pudding there is the new Passion Pie.  Phew…!  That’s a pretty good overhaul!

Ladies Fingers

For a starter I was tempted by the okra.  Okra, also known as Ladies Fingers, is a very popular vegetable in Creole cooking, but can be a bit tricky to cook, as it can go a bit slimy.  Turtle Bay coat theirs in spiced panko breadcrumbs and deep fry them.  They were wonderfully crisp and served with a mango mole and a fresh lime and coriander mayo.  I could imagine sitting on a Jamaican beach with a bottle of beer and snacking on these.

Garlic & Chilli Pit Prawns

Inke could not resist the Whole-Shell King Prawns, simply grilled on the jerk pit grill, generously coated with a herb and chilli garlic butter and served with a roti flatbread.

Bajan Beef Cheeks Prove Popular

I am very fond of beef cheeks and the ones they had on the menu sounded tempting.  Slowly braised for six hours in Caribbean spices, okra, potato, garlic and toasted coconut.  They were served with steamed rice and a roti flatbread to soak up all the sauce. I was sold… That’s what I was having.  However, it turned out that a lot of other people had also been sold on the description, as after I had placed my order, our waitress returned to our table to advise that they had unfortunately sold out..  Noooo!!

Instead I opted for their Jerk Sirloin Steak ordered rare, and that’s exactly how it came.  The amount of times you order steak from certain chain restaurants that arrive at your table cooked further than you wanted.  (Probably because they were sitting on the pass for too long.)  Good job guys!  Beautifully charred on the outside, coated in the tangy jerk seasoning, it cut beautifully and was extremely tender.  I’m almost glad they did run out of the beef cheeks as I would have missed out on a wonderful steak.

Slow Braised Beef Rib

Inke went for the beef rib which had been marinated and then slowly cooked.  They were finished off on the jerk pit grill, accompanied by sweet onion chutney and green seasoning. Served with sweet potato fries, fresh watermelon, a lime and coriander chow salad and a coconut jerk glaze to finish the dish.

Cocktails & Wine

Inke’s choice of cocktail to wash this all down was a Goombay Smash.  Cockspur and Koko Kanu rums are mixed with apricot liqueur, bitters, orange and pineapple juice.  I choose a Roots Culture.  Uncle Wray overproof rum mixed with strawberry liqueur, raspberry, lime and lemonade.  As we had spiced beef in some form or another, we decided to try a bottle of their Bodegas Etchart Privado Malbec 2015 from Salta in Argentina.  An inky, medium bodied red, it was smooth, but not as strong as some other Malbec’s (probably to do with it’s vintage), so did not compete but complimented the food nicely.

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Goombay Smash

Roots Culture

Etchart Malbec

Summary

I like the fact Turtle Bay have decided to add new items to their menu and that it was not just one or two. It gives people a good excuse to revisit, especially if they like what the restaurant offers in the first place.  I now have a fantastic excuse to return again, to try those Bajan beef cheeks!

Turtle Bay, 1 Guildhall Square, Southampton SO14 7FP https://www.turtlebay.co.uk

We dined as guests of Turtle Bay, but all editorial content is my own.

Turtle Bay's New Menu I visited Turtle Bay back in November last year to find out about their Southampton restaurant…