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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]
The partnership will designate Tanduay as the official rum of Barclays Center and the Brooklyn Nets, as well as the presenting sponsor of the venue's 40/40 Club & Restaurant for the remainder of the 2016–17 NBA season. Additionally, Tanduay Rhum will be an associate sponsor of the arena's Brooklyn Show platform and will have a variety of ...
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 first of the distillery's craft spirits was the Paradise Mango Rum introduced in 2002, which initially had poor domestic reception due to expectations that locally produced alcohol should be cheap. The product eventually gained traction as a pasalubong or gift of Filipinos for their foreign friends due to its bottle design. [8]
Rum display in a liquor store (United States, 2009) Government House rum, manufactured by the Virgin Islands Company distillery in Saint Croix, circa 1941. 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.
Worker in the Philippines collecting sweet coconut sap from cut flower stalks for the production of lambanog Lambanóg production was traditionally centered in the Southern Tagalog region. The current main producing areas are the provinces of Quezon , Laguna , and Batangas , where coconuts are a dominant agricultural crop.
According to Demeterio, early Visayans made five different kinds of liquor namely; Tuba, Kabawaran, Pangasi, Intus, and Alak. [4]Tuba, as said before, is a liquor made by boring a hole into the heart of a coconut palm which is then stored in bamboo canes.5 Furthermore, this method was brought to Mexico by Philippine tripulantes that escaped from Spanish trading ships.
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]