Zacapa and sugar

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schlimmerdurst
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Post by schlimmerdurst »

Ah! The small, nice, loveable familiy business of Zacapa. With a smiiling chubby latina at the forefront, doing things in a traditional way for centuries, aging their spirit for 23 years under close supervision. The weaver girls in their traditional outfits, the handground sugar cane, the small idyllic factory in the Guatemalan highland jungle.

This article, apart from just telling lies, contains also one of my pet peeves: That a spirit is "too noble" to be used in cocktails. Rubbish.
JaRiMi
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Joined: Tue Mar 10, 2009 11:14 am

Post by JaRiMi »

I added a comment:

How the "smooth, sweet taste" is created in rum? Rum, like all other distilled spirits, is totally dry containing zero sugar. Even barrel-aging in oloroso other sweet wine casks does not bring in sugar. Sugar is ADDED before bottling into the rum, as is often a number of other additives ranging from glycerine (adds smoother mouthfeel) to flavour essences (vanillin, prune, etc). There are no laws stopping this, so the situation is very different than say with Scotch which contains no additives of course. Most "rums" are actually nearer to liqueurs but the makers hide facts from the public. Wanna taste the difference between a liqueur and rum? Then try real rums that are bottled by independent bottlers like Berry Bros, Cadenheads, Bristol Spirits, Samaroli, Velier, Duncan Taylor etc. No additives, no sugar, no nonsense, just RUM. Now those are fine, pure Rums - not artificially flavoured & sugared liqueur concoctions.
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