Brief info on Mescal - 21st Oct is Mescal day!!
The word Mescal means oven-cooked agave. Most mescal is made on Oaxaca, and probably goes back to Conquistadors ( maybe even earlier - no-one knows).
Mezcal is generally drunk straight and has a smoky flavour - most is exported to USA or Japan. Despite the name (sorry) it does not contain mescaline or other psychotropics!
It is highly varied depending on the agave used, and the fruits and herbs etc used during fermentation process. Not all mescal contains the "worm" - larva of Hypopta agaves - but if present it is added during bottling process. Why is it in there? - some say its just a marketing plot, some that it confirms that the mescal is fit to drink!!, others that it does add to the flavour.
The mescal should have a minimum of 80% agave although you can get 100%.
Boozers and Winos unite!
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Kirstie - it just so happens, Rum is my favourite spirit - so tomorrow I'll tell you of some great rums to try.
But tonight Maggie I'm drinking Elvis Juice!
Brilliant name and its a great beer - actually a Grapefruit infused IPA at 6.5% - but its really refreshing. Its by a fun brewery in Scotland which does have a chain of bars elsewhere (including here in Southampton and also sells in supermarkets.
The brewery is called Brewdog and they have great names for their beers - a strong one (sadly no longer available)was called Tactical Nuclear Penguin - get the idea.
I'll just quote from the Elvis Juice can
"Break out the rhinestone suit, gas up the cadillac,and take this fruit farm for a test drive down Sunset Strip. Packing more fruit than the state of California, our citrus caped crusader will obliterate your senses.
A zest zenith on the nose. Fruity foreplay gives way to an all out sensory assault. A truck-load of grapefruit, orange and peach collide in an inter-state pile-up. A fruity hoppy cocktail flavour, builds to a crescendo, and a bitter finale leave you screaming for more. Elvis has left the building.
The king is backhand he's juiced up and ready to roll. Elvis Juice, the absolute King in a world of wannabes!"
What's not to like?!
But tonight Maggie I'm drinking Elvis Juice!
Brilliant name and its a great beer - actually a Grapefruit infused IPA at 6.5% - but its really refreshing. Its by a fun brewery in Scotland which does have a chain of bars elsewhere (including here in Southampton and also sells in supermarkets.
The brewery is called Brewdog and they have great names for their beers - a strong one (sadly no longer available)was called Tactical Nuclear Penguin - get the idea.
I'll just quote from the Elvis Juice can
"Break out the rhinestone suit, gas up the cadillac,and take this fruit farm for a test drive down Sunset Strip. Packing more fruit than the state of California, our citrus caped crusader will obliterate your senses.
A zest zenith on the nose. Fruity foreplay gives way to an all out sensory assault. A truck-load of grapefruit, orange and peach collide in an inter-state pile-up. A fruity hoppy cocktail flavour, builds to a crescendo, and a bitter finale leave you screaming for more. Elvis has left the building.
The king is backhand he's juiced up and ready to roll. Elvis Juice, the absolute King in a world of wannabes!"
What's not to like?!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Ok before I go into rum properly - you have been warned- here are a few to try :-
1. Bumbu (great name and great rum) - comes from Barbados and had really cool Pirate style bottle - think caramel, vanilla and even hint of banana - goes down really smoothly.
2. Pink Pigeon - Mauritius vanilla spiced rum - complex in flavour with creamy vanilla balanced by sweet notes of white chocolate and citrus.
3. Spy Tail - French (believe it or not!) - Black ginger rum - based on a 19thC tradition of waging rum with fresh ginger - I was worried that ginger would overpower rum, but it so doesn't!
4. Dead Man's Fingers - great name for rum and it comes from St Ives in Cornwall - so its perfect for the pirate in you! - think saffron cake, caramel, vanilla , nutmeg and orange notes - also pretty inexpensive!
5. Admiral's Old J cherry spiced - for those that like added flavour - Admiral was Admiral Edward Vernon who reduced the strength of the rum given as Navy rum ration to 35% - added limes and sugar. as well as the cherry this boasts Persian Limes and smooth vanilla - really nice.
6. Don Papa - OK so who believes the Philippines produces great rum? - named after Papa Isio who played a part in the 19thC Philippean revolution - think vanilla and cinnamon with punchy cinnamon finish - really good really - and street red goes up when you can offer it!
Please note I drink my rum neat - wouldn't waste this lot with Coke (other colas are available) or in a cocktail!
1. Bumbu (great name and great rum) - comes from Barbados and had really cool Pirate style bottle - think caramel, vanilla and even hint of banana - goes down really smoothly.
2. Pink Pigeon - Mauritius vanilla spiced rum - complex in flavour with creamy vanilla balanced by sweet notes of white chocolate and citrus.
3. Spy Tail - French (believe it or not!) - Black ginger rum - based on a 19thC tradition of waging rum with fresh ginger - I was worried that ginger would overpower rum, but it so doesn't!
4. Dead Man's Fingers - great name for rum and it comes from St Ives in Cornwall - so its perfect for the pirate in you! - think saffron cake, caramel, vanilla , nutmeg and orange notes - also pretty inexpensive!
5. Admiral's Old J cherry spiced - for those that like added flavour - Admiral was Admiral Edward Vernon who reduced the strength of the rum given as Navy rum ration to 35% - added limes and sugar. as well as the cherry this boasts Persian Limes and smooth vanilla - really nice.
6. Don Papa - OK so who believes the Philippines produces great rum? - named after Papa Isio who played a part in the 19thC Philippean revolution - think vanilla and cinnamon with punchy cinnamon finish - really good really - and street red goes up when you can offer it!
Please note I drink my rum neat - wouldn't waste this lot with Coke (other colas are available) or in a cocktail!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Rum - history time!
Rum is produced from sugar cane , so its history is linked to that and , of course, the slave trade. Did you know , that sugar cane originally came from Asia where it has been cultivated since time immemorial?
The name "rum" is attributed to many sources
Roemer or rummer - large drinking glass used by Dutch seamen
Rummage - English name for a ship's hold where rum would have been carried.
Rumney - a sugar wine well-known to 17thC English sailors
Brum - the name of a Malaysian alcoholic drink which may have been shortened by Dutch sailors.
Rumbullion (there is still a spiced rum called this - think liquid Christmas cake) - in Devonshire dialect meant uproar or tumult - hence strong liquor!
Think that's enough for today folks - see ya tomorrow
Rum is produced from sugar cane , so its history is linked to that and , of course, the slave trade. Did you know , that sugar cane originally came from Asia where it has been cultivated since time immemorial?
The name "rum" is attributed to many sources
Roemer or rummer - large drinking glass used by Dutch seamen
Rummage - English name for a ship's hold where rum would have been carried.
Rumney - a sugar wine well-known to 17thC English sailors
Brum - the name of a Malaysian alcoholic drink which may have been shortened by Dutch sailors.
Rumbullion (there is still a spiced rum called this - think liquid Christmas cake) - in Devonshire dialect meant uproar or tumult - hence strong liquor!
Think that's enough for today folks - see ya tomorrow
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
We are spoilt here in UK Kirstie - there are a couple of great on-line sellers who seem to be able to get stuff from anywhere. Also UK Amazon does booze - not sure US Amazon does. Good luck because they are worth trying!
Today Light v Heavy rums
Rum is termed "light" or "heavy" depending on the level of cogeners (flavour compounds) - products of fermentation that are not ethanol. The levels of these depend on the length of fermentation and the purity to which the rum is distilled. The fewer congeners the lighter the rum.
Rum produced from a pot still or single column distillation is usually described as heavy.Multiple- column stills can be used to produce light or heavy, but tend to be used for light. Light rums tend to have a short distillation.
Odour ,texture and taste of light rum tends to be more subtle and refined than heavy rum which is more full-bodied. Levels of impurities in light rum is less than a third of heavy rum.Distilleries that produce both light and heavy rum tend to blend the two - often using more heavy than light.
Light rums tend to come from former Spanish colonies - Cuba, Puerto Rico, Dominican Republic and Venezuela.
Heavy rums tnend to come from former British or French colonies - Haiti, Jamaica , Barbados, Guyana and the Virgin Islands
To appreciate the taste of rum you need to consider the things in it
Fruitiness in some rums comes from the sugar cannonade the yeast during fermentation.
Esters (especially in pot still rum), give fruity, floral, pear drop and honeyed notes
Cellulose from the cask where the rum is aged gives sweetness, whilst white tannins from the cask produce a woodiness and give a nice gold colour.
Flavinoids in wood produce vanilla, coffee and cocoa flavour. Charring or toasting the barrels aids the extraction of this flavour and adds toasted almond notes.
Beware of added sugar - It will not only add to the perceived sweetness, but will amplify flavours and boost the mouth feel. Addition of sugar is common - especially to well-aged rums to counter bitter oak tannins!
Today Light v Heavy rums
Rum is termed "light" or "heavy" depending on the level of cogeners (flavour compounds) - products of fermentation that are not ethanol. The levels of these depend on the length of fermentation and the purity to which the rum is distilled. The fewer congeners the lighter the rum.
Rum produced from a pot still or single column distillation is usually described as heavy.Multiple- column stills can be used to produce light or heavy, but tend to be used for light. Light rums tend to have a short distillation.
Odour ,texture and taste of light rum tends to be more subtle and refined than heavy rum which is more full-bodied. Levels of impurities in light rum is less than a third of heavy rum.Distilleries that produce both light and heavy rum tend to blend the two - often using more heavy than light.
Light rums tend to come from former Spanish colonies - Cuba, Puerto Rico, Dominican Republic and Venezuela.
Heavy rums tnend to come from former British or French colonies - Haiti, Jamaica , Barbados, Guyana and the Virgin Islands
To appreciate the taste of rum you need to consider the things in it
Fruitiness in some rums comes from the sugar cannonade the yeast during fermentation.
Esters (especially in pot still rum), give fruity, floral, pear drop and honeyed notes
Cellulose from the cask where the rum is aged gives sweetness, whilst white tannins from the cask produce a woodiness and give a nice gold colour.
Flavinoids in wood produce vanilla, coffee and cocoa flavour. Charring or toasting the barrels aids the extraction of this flavour and adds toasted almond notes.
Beware of added sugar - It will not only add to the perceived sweetness, but will amplify flavours and boost the mouth feel. Addition of sugar is common - especially to well-aged rums to counter bitter oak tannins!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
I drink good rum neat -FYI I do not consider Bacardi (normal) or Sailor Jerry etc as any good!
If you have to drink those rums , or want to use mixers consider the following:-
Coconut water - subtly sweet but also savoury and slightly salty/mineral tinged, with a firm,nutty element. It has to be cold and it must be balanced.
Ginger beer - partner for spice. Adds zing and ups spice, while pulling out those floral notes and lengthen the finish.
Cola - everyone and their wife mixes rum with cola! Cola has vanilla, and the red berries with sugary depth and softness can work. Sorry not for me.
Clementine juice - better than say mango or passion fruit juice. If you have to use it with aged rums.
But real advice is pay extra and get a good rum you can drink neat!
If you have to drink those rums , or want to use mixers consider the following:-
Coconut water - subtly sweet but also savoury and slightly salty/mineral tinged, with a firm,nutty element. It has to be cold and it must be balanced.
Ginger beer - partner for spice. Adds zing and ups spice, while pulling out those floral notes and lengthen the finish.
Cola - everyone and their wife mixes rum with cola! Cola has vanilla, and the red berries with sugary depth and softness can work. Sorry not for me.
Clementine juice - better than say mango or passion fruit juice. If you have to use it with aged rums.
But real advice is pay extra and get a good rum you can drink neat!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Yeah - neat is plain and simple as nature intended.
Other things that some people have tried with rum include ginger (better for spiced rum), and small amounts of blackcurrant (Rum'nblack)
Just got a new rum today as it happens - Plantation Pineapple (Stiggins Fancy). Great artisanal caribbean rum infused with pineapple - it goes back to a 19th English drink which went out of fashion. Apparently, it is the favourite drink of Rev Stiggins who is a character in Pickwick Papers (not read it myself).
It is original plantation rum infused with Victorian Pinaplle. Really nice fruity drink - and yes it does taste of pineapples!
Other things that some people have tried with rum include ginger (better for spiced rum), and small amounts of blackcurrant (Rum'nblack)
Just got a new rum today as it happens - Plantation Pineapple (Stiggins Fancy). Great artisanal caribbean rum infused with pineapple - it goes back to a 19th English drink which went out of fashion. Apparently, it is the favourite drink of Rev Stiggins who is a character in Pickwick Papers (not read it myself).
It is original plantation rum infused with Victorian Pinaplle. Really nice fruity drink - and yes it does taste of pineapples!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
-
PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Quickly, for the record, I really was drinking coffee watching Maggie last night (and I was already sober).
Back to rum - do pirates really drink rum?
Not really - cognac was their favourite tipple (that sounds weird - pirates having a tipple)!
But as rum got better, everyone started drinking rum punch - even pirates!
You can blame Robert Louis Stevenson because in 1883 he wrote a little yarn called "treasure Island"!
The Royal Navy was more singficant than pirates to the development of rum (another thing the rest of the world can thank Britain for). At sea, drinking water turned to slime and beer went sour. So drinking drams (or tots) of rum became and accepted part of a sailor's routine.
God bless Vice-Admiral Edward Vernon, who in 1739, took command in the West Indies and ordered that "the daily allowance of half pint (of rum) be every day mixed with the proportion of a quart of water to every half PINT of rum in two servings a day" And you wonder why the Royal Navy ruled the sea! He also recommended that the ration be augmented with fresh lime juice (to help combat Vit C deficiency - scurvy) and sugar "to make it more palatable to the crews". Recipe sounds familiar? Basically the Daiquiri should be called the Vernon!
Sadly, the Rpyal Navy ended the daily rum ration on Friday 31st July 1970 - 230 years of tradition gone!
Back to rum - do pirates really drink rum?
Not really - cognac was their favourite tipple (that sounds weird - pirates having a tipple)!
But as rum got better, everyone started drinking rum punch - even pirates!
You can blame Robert Louis Stevenson because in 1883 he wrote a little yarn called "treasure Island"!
The Royal Navy was more singficant than pirates to the development of rum (another thing the rest of the world can thank Britain for). At sea, drinking water turned to slime and beer went sour. So drinking drams (or tots) of rum became and accepted part of a sailor's routine.
God bless Vice-Admiral Edward Vernon, who in 1739, took command in the West Indies and ordered that "the daily allowance of half pint (of rum) be every day mixed with the proportion of a quart of water to every half PINT of rum in two servings a day" And you wonder why the Royal Navy ruled the sea! He also recommended that the ration be augmented with fresh lime juice (to help combat Vit C deficiency - scurvy) and sugar "to make it more palatable to the crews". Recipe sounds familiar? Basically the Daiquiri should be called the Vernon!
Sadly, the Rpyal Navy ended the daily rum ration on Friday 31st July 1970 - 230 years of tradition gone!
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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Maggie Green
- Staff Sergeant
- Posts: 491
- Joined: April 26th, 2015, 8:52 am
Mmmm rum punch! And Mai Tais!
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PeterL22
- Lt. Colonel
- Posts: 2975
- Joined: December 5th, 2016, 3:53 pm
- Location: Southampton . Blighty
Sorry, not big on cocktails, but I do have some special recipes that are delicious, but need a bit of prep!Maggie Green wrote:Mmmm rum punch! And Mai Tais!
Orange and vanilla bourbon - for Old fashioned or Manhattan.
Mango tequila- for Margarita or Tequila Fizz or Beachside Cooler.
For gin , I can do you a Hendricks Skyeside Bramble, or Hendricks watermelon punch.
For vodka - Pear & elderflower Martini.
You do need to do some but if anyone is interested let me know and I will post the recipes
Here was certainly a sin worth sinning and I applied myself with characteristic vigour to its practice
Aleister Crowley
Aleister Crowley
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