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Date/Time Thumbnail Dimensions User Comment; current: 14:45, 6 April 2010: 512 × 362 (10 KB): Fred the Oyster == Summary == outline text for better alignment 14:43, 6 April 2010
Chef Distilled is an American rum distillery founded in 2013 by Paul Joseph Menta [1] in Key West, Florida, in the former Coca-Cola bottling plant on 105 Simonton St. [2] The rum is distilled on site in two custom-made copper pot stills made by Vendome Copper and Brass Works in Louisville, Kentucky.
Rum display in a U.S. liquor store (2009) Rum is distilled in a wide variety of locations by a number of different producers. Below is a list of rum brands and distillers organized by location of the distiller. [1]
Barcode library or Barcode SDK is a software library that can be used to add barcode features to desktop, web, mobile or embedded applications. Barcode library presents sets of subroutines or objects which allow to create barcode images and put them on surfaces or recognize machine-encoded text / data from scanned or captured by camera images with embedded barcodes.
Don Q Añejo, a barrel-aged rum. Rum (ron in Spanish) production has been an important part of Puerto Rico's economy since the 16th century. While sugar cane harvesting has virtually disappeared in Puerto Rico (except for a few isolated farms and agricultural experiments), distilleries around the island still produce large amounts of rum every year.
The Cojito is a sweet cocktail made with lime and mint, and typically rum and coconut.It is a variant of the mojito, but typically adds coconut flavor.This can be done by adding coconut milk or coconut-flavored liqueurs, or by using coconut-flavored rum such as Blue Chair Bay, Cruzan coconut, or Malibu.
PDF417 is a stacked linear barcode format used in a variety of applications such as transport, identification cards, and inventory management. "PDF" stands for Portable Data File. The "417" signifies that each pattern in the code consists of 4 bars and spaces in a pattern that is 17 units (modules) long.
1 US fl oz (3.0 cl) cream of coconut; 2 US fl oz (5.9 cl) rum; Method. Freeze pineapple juice before use. In a blender, combine cream of coconut, frozen pineapple juice, heavy cream and rum. Pour in a desired 12-ounce container and use a cherry and fresh pineapple for a garnish. [16]