scheer
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Posts posted by scheer
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The last time the question of Stroh rum surfaced it was in the topic titled 'Canadian rum line up, a prejudiced view.'I don't know what they say about Stroh in your country, but it is not Rum.
Stroh Original comes from the Austrian "Sebastiaan Stroh" from Klagenfurt. They are famous for their aroma, that has been kept a secret all there years. They use an unknown basic spirit (but not a Rum) and add a sugarcane spirit and the aroma. Therefor it is not a Rum. In the old days the name Rum was written on it. Now this is forbidden (in Europe).
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.
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Arak isn't Arrack.
Arak (raki) is a middle eastern liquor flavored with anise. It is similar to Ouzo.
(Batavia) Arrack is a liquor originally made from distilled Palm Wine in the East (India, Sri Lanka...) Many times today a combination of fermented sugar cane and/or fermented rice are used to make Arrack. From what I've read, much of it is produced illegally and pretty nasty.
My idea from the above recipe:
1 cup Cachaca
zest of 4 lemons
1 cup hot black tea
1 cup palm sugar
Infuse Cachaca with lemon zest for a week or two and strain. Dissolve palm sugar in hot tea. Combine sweetened tea and flavored Cachaca, age for a week or two, filter and bottle.
Opinions?
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
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another suggestion, aged, charcoal filtered, white rum.
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Worst rum i've tasted is STROH from Austria. Taste like a little bit petrol and nothing like rum. I have no idea how they market themselves as a rum ?
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
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I'm a chef here in Singapore and I run my own catering company for fine dining. I've been interested in using the sugar-cane resources from Malaysia and Indonesia to start up the 1st Rum Production in Singapore.
Having travelled to Cuba twice and tasted the sweet nectar of Havana Club Anejo, who can go back from drinking anything else but rum. And since rum 1st came from my part of the world and then brought over to the carribean, I feel its about time I start an International Brand of Rum that originating and distilled in Singapore, or Malaysia.
Any of you out there:
1) Know about rum production on a mass scale, harvesting, distilling, logistics, bottling?
2) Come from Singapore or Malaysia and are interested in coming aboard?
3) Can point me in the right direction to get some professional help
4) Know how to contact the Cuban government about setting up some kind of mutual benifit business development deal?
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
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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.
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Sorry Scheer, I should have written "much more important than the type of still is the raw material and the skill of the distiller and blender." Most rums bottled today are blends of several rums. The skill of the blender is equally important in the equation of what makes a good bottle of rum.
May I thank you so much
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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?
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Ed do you know if its really 23 yrs old, or do they add up 3 + 5 + 6 + etc. to come to 23
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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.
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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?
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Come on Ed how about the blenders^^
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What are the most expensive rums on the market today?
the most expemsive rums will be aged rums single barrel single distillery not blended and very limited available, thus rare. Its the top end market and those rums can easily compete with the other not "poor mans drink" distillates like malt whiskies, cognacs, armagnacs, grappas and so on.
Those rums will be sold by distilleries themselves, or specialised companies in selling barrels of one distillery, from one batch, and aged by them.
Top prices can be found in markets like Japan, US, Germany, Italy, and probably in countries of producing rum distilleries.
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That aged spiced rum would do very well. There is very little choice apart from at the budget end(in the UK anyway).
Out of interest, at what point would you add the spice?
Getting the spices in, is done in a variety of ways throughout the world.
It can be done in the aging process e.g. one has a sack of vanilla beans and let this extract / sit in the rum vat or barrel for a certain amount of time. Doesn't have to be vanilla can also be other spices like pimento or anything you can think of. The "disadvantage" of this methode is the fact that you will get different endresults per batch, since this is a natural process. One can "fixe" this by blending, but still...
An other way it can be done is at the end of the proces before the bottling, one adds simply a "spice" flavor bought from a flavor house. Less hassle, and in controll of the endproduct one is looking for. thus done by all the mass market brands. This doesnt give any judgement of authenticity or purity of the end product!
There also will be combinations of the above.
Brand owners will choose the methode, subject to the market they are aiming at.
Top end limited edditions will be more attracted to the "artisanal" methode, mass market product want to have full controll since the product must be exactly the same over and over again for a longer period of time
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What vintage tiki drinks use Rhum Agricole?
Must be Tiki Ti punch!
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you may call it demerara but you do not have to. But if you want one can call this demerara rum
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Cadenhead has bottled some amazing rums, among them their 30 year old barrel strength. But it should be considered that this rum wasn't aged in the Caribbean, but in the UK where the temperature is much lower. It is generally agreed that rums reach maturity faster in warmer climates.
Ed,
Some of the bottelings have partly aged in the "tropics" partly aged in the UK. They will bring over already "tropical " aged rums in parcels and leave them for further aging in the UK
Ed
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have a look at cadenheads series, rossi and rossi in Italy, and bristol spirits, all are in favor of unique bottelings, and live for the real spirit
Ed
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I think I may be a snob, but my flag product would be premium quality sipping rum, molasses based and aged for at least 15 years if not more, presented in a tasteful bottle, with the air of eras past.
If you want it ... we have it! rum labels differ very very much it all depends on the market you are selling on. A Japaneese label is totally different from an American or a Latin orientated label, or a Dutch label. the choice is yours.
Ed
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....and: probably "peaty" would also have to be removed/replaced...what do you think?
No, rums can taste like tobacco, honey, and leather too. I was referring to the whiskey magazine wheel.
David
I'm afraid that the Germans, who have a long standing rum tradition, use the term "juchten, which means leather!
It refers to certain types of Jamaican rum
Ed
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friend of mine bought a bottle back from st lucia for me,
anyone know anything about it?
its a damn fine rum.
Must have Trinidadian roots though
Ed
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Even in the French islands, the supermarket rums can be a bit dodgey at best. While there is a lot of discussion that rhum agricole can make a good drink, it shouldn't be overlooked that the French also make an almost equal amount of rum from molasses, called "rhum traditionnel." Just as I've yet to find a rum made from fresh sugar cane juice on an English-speaking island that is even close to the worst of the sugar cane juice rums on the French islands, the French seem to have become very proficient at making bad rum from molasses.
There are a number of reasons for this disparity, fermentation and distillation are only part of the story. Some things just can't be translated.
Ed, 10 cane is made in an english speaking "island" and made of 100% pure juice
Ed
Batavia Arrack
in Spirits & Cocktails
Posted
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.