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scheer

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Everything posted by scheer

  1. scheer

    Batavia Arrack

    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.
  2. scheer

    Stroh Rum?

    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.
  3. 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
  4. another suggestion, aged, charcoal filtered, white rum. http://www.baquba-rum.nl/
  5. scheer

    New Old Rums!

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

    worst 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
  7. scheer

    Starting-up Rum Production

    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
  8. scheer

    Solera Rums

    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.
  9. scheer

    White Rums

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

    Pot still rums

    May I thank you so much
  11. scheer

    Zacapa 25 yr

    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?
  12. scheer

    Zacapa 25 yr

    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
  13. scheer

    Solera Rums

    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.
  14. scheer

    Zacapa 25 yr

    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?
  15. scheer

    Pot still rums

    Come on Ed how about the blenders^^
  16. 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.
  17. 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
  18. scheer

    Demerara Rum

    you may call it demerara but you do not have to. But if you want one can call this demerara rum
  19. 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
  20. 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
  21. 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
  22. scheer

    "Nosing wheel" for rum?

    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
  23. scheer

    admiral rodney

    Must have Trinidadian roots though Ed
  24. scheer

    worst rum

    The worst rum in the world has to be any French supermarket rum. The French just do not get rum at all. ← 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
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