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Bay rum is a type of cologne and aftershave lotion. [1] Other uses include as under-arm deodorant and as a fragrance for shaving soap , as well as a general astringent . 19th-century trade card, showing bay rum from St. Thomas.
Common names include bayberry, bay-rum tree, candleberry, sweet gale, and wax-myrtle. The generic name was derived from the Greek word μυρίκη ( myrike ), meaning "fragrance". [ 5 ] [ 6 ]
It is used in cooking and an essential oil is distilled to produce a fragrant cologne called bay rum; although the name is similar to names of flavored alcoholic beverages, the concentrated essential oil from the fruit is toxic and renders the product undrinkable. [4] The leaves are also used for herbal teas. [further explanation needed]
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.
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades.
Bay-rum tree sometimes is used as a reference to two plants: Myrica, also known as bayberry, from family Myricaceae, used to produce bayberry wax;
Pimenta dioica. Myrtaceae (/ m ə r ˈ t eɪ s i ˌ aɪ,-s iː ˌ iː /), the myrtle family, is a family of dicotyledonous plants placed within the order Myrtales. Myrtle, pōhutukawa, bay rum tree, clove, guava, acca (feijoa), allspice, and eucalyptus are some notable members of this group.
Bay laurel leaves (Laurus nobilis) Indian bay leaf Cinnamomum tamala Indonesian bay leaf Syzygium polyanthum. The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form.
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