scheer

Here some quite oldies recipies I found : Swedish Punch: 3 parts liquid sugar ( 1 ltr. water + 600 grams sugar + boiling) 2 parts Batavia Arrack 1 part weinbrand ( Brandy) colour with madeira or red wijn Arrack Punch: 1 part Arrack 1 part German Rhein wine 2 part liquid sugar Lemon juice Arrack Nogg 1 portglass Arrack 1 fresh egg put both in a cup already with milk and ice cubes, and shake firmly, you could add some hot milk before serving Nightcap: 1 liqueur glass of Arrack with hot milk and sugar as you like. These recipes must have been at least 40 years old or may be even older. They used to be used in Germany at that time.

You may wish to take this up with Stroh or their holding company Eckes Stock International both of whom clearly identify the brand as Rum. If it looks like a duck, walks like a duck and sounds like a duck - it's a duck. ← According to Stock, the holding company I received the following: Composition of "Stroh Rum" The alcoholic basis of Stroh is exclusively genuine rum produced from sugar-cane molasses. According to an old Austrian tradition and a secret recipe from the house of Stroh, this rum is refined with the finest essences and aromas. This recipe comes from the founder of the Stroh company, Sebastian Stroh, and has been passed down for generations and retained in its original form. This refinement process lends the rum its distinctive aroma which is known throughout the world, and which the connoisseur associates with a bit of Austria. The legal framework conditions, as contained in Ordinance (EG) No. 1576/89 on the Council and Codex Alimentarius Austriacus, Section B23 on spirits, does not allow us to identify our product as rum, since it is not permitted for rum to undergo this type of refinement and flavouring process. Stock Austria Gesellschaft mbH On behalf of Jutta Pika Quality Assurance As to the source of the genuinely rum produced from sugar-cane molasses, I have been led to believe that it somewhere in India, though I've yet to identify the distillery. So it looks like Stroh may have to do some work on their labeling in the US as well. The research continues. ← Ed, They do buy genuin rum, light rum as it is, could be from anywhere as long as it can be called rum and it is cheap. I know it came from both Guyana and from Trinidad, but also from Italy.....( just import molasses and your on your way to ( european) rum. But its all light supplied at 95,5% so clean and very very low in esters, the addition of the flavours will cover up the differences between the light rums.

Arrack = arak = Arrak but there is only 1 Batavia Arrack, which is also made from sugar cane molasses distilled in Indonesia. You can find other Arrack's in e.g. Sri Lanka or Lebanon. Raki is totally different. See also www.rum.nl

another suggestion, aged, charcoal filtered, white rum. http://www.baquba-rum.nl/

http://www.classicrum.com/ there it all is! Ed

In Europe, they should not call it rum. We have laws that don't allow you to call anything rum that is not made of sugar cane molasses or the juice. ← Its because of the adding of aroma's that they are not allowed to call it rum. They do buy light rum as a base by the way. Only caramel is allowed to add to rum, nothing else according to the EU "rum" law. Ed

We might have one of our outside directors who has experience in setting up rumdistilleries in for this. Please sent an e-mail to info@ea-scheer.com Ed

Just read that within the ACP negotiations one tries to come up with 1 single definition of rum... Wonder how long it will take..But may be its a start.

I'll send you a sample bottle, once i get hold of some ← Buy it at Gall & Gall you can get it there.

May I thank you so much

Zacapa is aged in a very cool warehouse at about 6000 feet elevation so the evaporation is much less than it would be at sea level in the tropics. ← Ed do you know if its really 23 yrs old, or do they add up 3 + 5 + 6 + etc. to come to 23 ← And if one looks at the selling price its just to good to be true?

Zacapa is aged in a very cool warehouse at about 6000 feet elevation so the evaporation is much less than it would be at sea level in the tropics. ← Ed do you know if its really 23 yrs old, or do they add up 3 + 5 + 6 + etc. to come to 23

I think it is a real threat. We are looking for the "rum police" for ages, wether in Europe or somewhere else, but Im afraid no police there. As far as we are concerned the priority with the law enforcing bodies is just too low. We see many many "gray" areas, which is harmfull for the business. But quality will prevale. EU law says that its illegal to add anithing but caramel for the colour, and I see many many spanish and Italian bottlers adding vanillin, sugar, glycerin and caldo or bonificateur. In Holland companies just buy sugar cane alcohol and blend it with high ester Jamaican Rum and call it rum, they even add artificial esters, and they get away with it!! It is NOT a level playing field here, its illegal and its harming the Rum business. I do see however the Scotch Whisky Association bringing companies to court if they violate the Scotch Whisky rules. I do see the consejo the regulador for tequila trying to get tequila in its grip and its true that Scotland is not as big as the world. there is a beautifull job for the CEPS, WIRSPA, DISCUSS and other representative bodies world wide to regulate rum, but Im afraid Im not there anymore when this is reality.

How does this go with the fact that you will loose approx 5% evaporation / angels share per year? is there anything left in the barrel than?

Come on Ed how about the blenders^^