BEGGINERS WORKBOOK May 14th to June 11th 2015
5
Seminar Launch
6 How to Set Up A Cocktail Bar 7
Indispensable Bar Tools
8
HOW TO CHOOSE YOUR GLASSES
10 Bar Glasses 12 Types Of Cocktail Glasses Must Have I n Your Bar 13 Types of Mixed Drink Glasses 14 Different Kinds of Mixed Alcohol Drinks 16 How to Determine Alcohol by Volume in a Mixed Drink 17 Proper Ratios on Mixed Drinks 18 How to Remember Mixed Drinks
23 The Many Different Types of Wine 24 History of Rum 26-29
Claytons Kola Tonic Mixed Drink Recipes
If you thrive in fast-paced, social environments, a bartending career could be a good fit for you. Bartenders are constantly on the move, taking
orders, preparing drinks, and collecting tips. They must be great with people and able to prepare any drink a customer might order. People
interested
in
learning
the
art
of
bartending this course is for you. While many individuals take bartending classes as amateurs, those interested in taking their interest to a professional
level
can
find
comprehensive
lessons in both sides of the occupation – mixing the drinks and taking care of logistics.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Taking it to the next level! The Bajan Association of Rum Shops (B.A.R.S. Inc.) recently launched its inaugural "The Art of Bartending" seminar series in an effort to advance the level of service within the rum industry establishments across Barbados. A press conference was held two weeks ago at the Headquarters of the Barbados Coalition of Service Industries (BCSI) to announce to Association members as well as anyone from the general public interested in acquiring a new skill or improving their existing skills behind the bar. B.A.R.S. Inc Executive Ms. Raeann Beckles says “the training sessions is also perfect for the market as we want the shops/bars to add cocktails to their menu and in doing this will promote local rums and chasers. This will not only add a viable and profitable product to the Rum shops but also encourage increased sales for local rums. We are pleased to have 17 persons already registered". B.A.R.S. Inc. is pleased to have on board its partners; Barbados Tourism Product Authority (BTPA), Ministry of Tourism
(MOT), Claytons Kola Tonic, and the Barbados Coalition of Service Industries (BCSI). "I'm pleased to be part of this initiative, to educate and enhance the skills of the persons serving our products," says Cheryl Armstrong, Marketing Manager, Armstrong Agencies, representing, Claytons Kola Tonic, sponsor of the Art of Bartending Seminar. Quote from Liana Welch, Programme Officer, BCSI: "We see this as a vital initiative and we at the BCSI are very pleased to be a part of it. We continually campaign for the skills upgrading and capacity building for practitioners within the services sectors and our intentions for the Bajan Association of Rum Shops are no different." Seminar facilitator Nikos Arvanitis was also present to share what persons could look forward to during the courses. Other facilitators are Dameain Williams and David Barker who will be heading the advanced sessions The seminars run from May 14th to July 30th, 2015 with streams for both Beginners and Advanced.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
How to Set Up A Cocktail Bar of liquor and mixer you will need. Figure that each guest will drink about two drinks per hour for the first two hours and one drink per hour every hour after that.
Things You Need: Corkscrew Bottle opener Strainer Shaker Jigger Stirrers Straws Ice bucket and tongs Paper towels or rags Glasses Liquor Garnishes Cocktail recipes A well-stocked cocktail bar can be put together with a few common bar and wine tools and a variety of liquors, mixers and garnishes. This type of bar setup is ideal for any party with adult guests. Your cocktail bar can be self-serve or manned by a designated bartender for the evening. Whether you have a full bar available in your home or you are simply using a regular table set with glasses and barware, you can set up a stunning cocktail bar with ease.
Purchase appropriate liquors and mixers for your cocktails. If you don't have a variety of glasses on hand for drinks, you may need to purchase some of these as well. Make sure you have a bottle each of all the basics: vodka, light rum, gin, tequila (silver or gold) and whiskey. As you grow your cocktail bar and find your favorite recipes you can add more, like flavored vodkas and a variety of liqueurs. Prepare garnishes for your drinks as needed. This may include fruit slices, cherries and olives. If you have a wide selection of cut fruit on hand, arrange skewers with a variety of fruit chunks on them. Cover a large rectangular table with a tablecloth if you do not have a bar. A darkcolored cloth will help hide spills. Arrange your liquor and mixers at the center of the table. If guests will be making their own drinks, provide two bottles of each item and place one at each side of the table, so guests can approach from all directions. Set garnishes, glasses and barware at the ends of the table. Set out straws and stirrers at both ends of the table. Provide a corkscrew, bottle opener, jigger, strainer and any other necessary bar and wine tools in the middle of the table to help guests prepare their drinks.
Setting Up a Cocktail Bar: Select a variety of recipes and make note of the required ingredients. If you want to offer some premixed drinks in pitchers, it will be especially important to calculate the amount
Place a bartender's guide or printed drink recipes on your cocktail bar to help guests prepare specific drinks. If you are providing pitchers or premixed drinks, label these clearly to indicate the contents.
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Indispensable Bar Tools
Truth be told, any pr oper bar requires a series of tools to craft the perfect cocktail. The classics include the Hawthorne strainer, the long stirring spoon, the cocktail shaker, the jigger, the muddler and the bar key. To this list, we’ve added a few additions that are musthaves in our book: a microplane for grating fresh nutmeg and cinnamon, a citrus reamer for freshly squeezed juice in a pinch, a peeler for peels and garnishes and 2″ square ice-cube tray, well just because the cubes look cool (and take a slower time to melt). A shaker, a strainer, a lemon zest grater. You’ll need to get your hands on several small but important gadgets to set up your bar properly. Be sure to have the following indispensables on hand. If you want to get a little more crafty with your cocktails, we suggest adding a fine strainer for straining pulp, a hand citrus juicer (and a heavy duty one) if you plan on making lots of cocktails a duel-purpose Boston Shaker and a Japanese Yarai mixing glass well because you’re ready to take your mixology to the next level.
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HOW TO CHOOSE YOUR GLASSES A set of classic glasses including water
bordeaux
-glasses, red wine glasses, white wine
glasses are well suited for cocktails,
glasses, and champagne flutes, allows
the main rule being: Always serve the
you to prepare some cocktails to start
stronger cocktails in the lesser volume
off. To serve long drinks, it is common
glasses, and the most refined drinks in
to
are
the thinner and more elegant glasses.
generally named Whisky Glasses, or
Mugs, cups, and digestive glasses
tumblers. They exist in several sizes
complete the range of the bartender. It
and the force of the cocktail served, as
is important that identical glasses are
well as its nature, should guide the
used when serving the same cocktail to
choice. All types of goblet glasses:
several people.
use
high
glasses,
which
glasses,
and
Bourgogne
Tulip glasses, cups, sherry glasses,
THE DIFFERENTS TYPES OF COKTAIL GLASSES
Cocktail-glass: Also known as Martini-glass, it’s a triangular shaped glass.
Liquor-glass: Little goblet for sweet or bitter liquors.
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Whisky-glass It is a cylindrical glass, also called “small tumbler� for nature whisky. We can add soda and ice cubes and use it for some long drinks.
High glass or tumbler: Tall, straight and smooth glass. It exist in various sizes. The tumbler is used for long drinks.
Ballon A glass for Cognac and Brandy. We hold them in the palm to heat the liquid to diffuse the fragrances.
Flute To taste champagne, sparkling wines and champagne based cocktails. Cup This glass is ideal for cocktail with fruit, thanks to its large edge. It is also useful for Champagne cocktails. Vodka-glass: Small and narrow, it is also recommended for fruit brandy. We present it frozen most of the time. Porto-glass: To serve wines like Porto, Marsala, Vermouth and all dessert wines. Pousse-cafe glass ( liqueur glass): Recommended for coffee based cocktail, made with layers, in order not to mix the ingredients. Wine glass: Its tulip form allows to keep aromas and appreciate the scents of wines. It suits all types of drinks, even for champagne based drinks. Old fashioned glass Recommended for complex drinks ou cocktails decorated with fruit or small ice cubes.
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Bar Glasses Glasses have a primary function as a beverage container. However, at present, with good function alone is not enough. Thus today many glass products with a variety of models. Especially the bar glasses. There are two main types of bar glasses are glasses with glass legs or stem glasses and no legs or unstem glasses . In general, the glasses with legs used to serve cold drinks without ice, it is to keep the temperature of the drinks to keep them cool when held and glasses with no legs used to serve drinks with ice.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
Types Of Cocktail Glasses Must Have In Your Bar Cocktail-glass A drink is something that you will offer to anyone who walks in to your Bar. You will also need to own different cocktail glasses types. You need to know what you have to serve in them, else you will be serving wine in a margarita glass. Be ready with a tasty cocktail that you can be sure that your guests will enjoy. Here are some types of cocktail glasses must have in your Bar. Types of cocktail glasses must have are: 1.Rocks Glass: According to the drink glasses guide, there are 2 different types of glass which are usually used depending on the capacity of the glass. Here you are doing the mixing in the same glass unlike that of the cocktail where you mix it before, and this is usually directly poured on the ice. The drinks that can be served in these glasses include negroni and mint julep. 2.Stemmed Glasses: The basic rule is that a stemmed glass with the V shaped bowl is one of the cocktail glasses types that are used for shaken or stirred drink, one without ice. The cocktails that you can serve in this type of glass are martini. The stem keeps the bowl of the glass away from your arm which will otherwise warm the drink. Hence, this is used for drinks that are cooled rather than those with ice.
3.Shot Glass: This cocktail glass types come in different shapes, sizes and styles and these are fun to collect. These types of glasses are thicker at the base, this is so that it prevents it from breaking. These are used for straight shots of liquor or for drinks that are strained or shaken. Drinks that are usually used in these types of glasses are tequila.
4.Coupe Glass: This is similar to that of the stemmed glass with a rounded bowl. They are initially used for drinking champagne, but because of its large mouth, the effervescence of the champagne seems to evaporate even before it reaches the mouth. But, this is very good for holding cocktails. The drinks that can be served in these glasses are sidecars and manhattans. 5.Chimney Style Glass: There are different types of chimney type glass like Delmonico, Collins and Highball, each of these glasses have a slightly different shape and capacity. Highball Glass is usually used when you are sipping something cold, over ice and with a straw. Drinks like Tom Collins are usually served in the Collins glass and the Delmonico is the smallest of all three. These are the types of cocktail glasses you must have .
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Types of Mixed Drink Glasses One of the key aspects to making mixed drinks look appealing is to use the correct serving glass. There are practical reasons as well, such as the amount and ratio of ingredients and garnish placement, but aesthetic appeal is important, especially for cocktails such as martinis, hurricanes, and margaritas. Stock your bar with the type of mixed drink glasses you use most, but add a few types of unique glasses for special occasions. Most of us don’t know which glass to use for which drink. There are a few universal dining etiquette that you need to know before you serve anything. We are here to let you know which cocktail glass to use. Highball, Lowball and Collins Glasses Highball glasses are tall and cylindrical with a 12 to 14 ounce capacity. They are typically used for drinks such as a gin and tonic, bloody Mary, screwdriver, as well as other drinks that contain substantially more mix than liquor. Lowball glasses hold between 2 and 6 fewer ounces and are used for similar cocktails often referred to as "short" mixed drinks. Originally designed to serve Collins gin cocktails, a
Collins highball glass typically holds 14 ounces, but is taller than conventional highball glasses. It's a popular choice for tropical and exotic drinks such as pina coladas and mai tais. Martini Glasses Besides martinis, these tall, stemmed glasses with wide, cone-shaped bowls are used for mixed drinks served without ice such as gimlets, Manhattans, and colorful trendy cocktails such as cosmopolitans and appletinis. Martini glasses come in various sizes to accommodate regular-size drinks as well as doubles and triples. Champagne Glasses Mimosas, Bellinis, and champagne cocktails are served in champagne glasses. This style of glass varies from generation to generation; the bowl shape has included shallow designs as well as glasses with thinner, taller bowls called champagne flutes. They are also used for specialty brunch drinks such as a Ramos or gin fizzes.
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Margarita and Hurricane Glasses One of the most unique bar glassware designs, the margarita glass has a large, round bowl and an oversized rim to facilitate dipping the top of the glass in sugar or salt before adding the margarita. Other cocktails with flavored rims are served in margarita glasses, as are fruit drinks such as daiquiris. With a whopping 15-ounce capacity, a hurricane glass is tall and shaped like the globe on a hurricane lamp. It’s primarily used to serve exotic and tropical cocktails
with a variety of liquors and fruit juices in the recipes. Parfait Glasses Many ice cream-based cocktails, such as mudslides, are served in parfait glasses. They're slightly smaller than hurricane glasses, but have the same curved center and a larger bowl and rim to allow the drinker to easily use a spoon to extract the thick cocktail mixture from the bottom of the glass.
Different Kinds of Mixed Alcohol Drinks
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Most drinkers know their favorite adult beverages by their names -- but they may not know exactly what they are drinking. The ingredients, the way they are prepared and even the glasses in which they're served categorize mixed drink types. Learning the different kinds of mixed drinks adds more variety and sophistication to your drinking exploits. How Sour It Is Different kinds of citrus juices link a number of mixed drink types. Sours are one of the most widely known citrus juice cocktails; margaritas and kamikazes are both sours. Sours are basically liquor, lemon or lime juice and a sweetener like triple sec or simple syrup -- some sours also have egg whites for froth. Daisies and crustas are much like sours, though daisies almost always have lemon juice and grenadine and crustas have sugared rims and full lemon peel garnishes. Fixes, made with powdered sugar and lemon juice, are served in tall glasses filled with crushed ice, and shrubs are a combination of a base liquor, citrus peel, juice and sugar. Glass Housing Glassware and what goes into it also help categorize different mixed drink types. Highballs, though known as a particular type of glass, are also a kind of mixed drink -- a liquor and a non-alcoholic mixer served on the rocks. Coolers are like highballs except that they are served in tall or collins glasses with fruit garnishes and the liquor is usually mixed with a carbonated beverage. Collins drinks are also served in collins glasses, and like coolers they are usually mixed with a carbonated beverage
like club soda -- collins drinks also usually have sweet-and-sour mix. Fizzes, a cross between fixes and coolers, are a combination of liquor, citrus juice and club soda served in a highball. Be A Winer Some mixed drinks mix more than just liquor -- a few mixed drinks include wine as an ingredient. Cobbler drinks blend wine, sugar and crushed ice in a tall glass topped with fresh fruit for a refreshing sipper. Cups are like cobblers except that they do not require crushed ice and are mixed with club soda or other kind of carbonated beverage -- cups are also called wine coolers. Negus drinks are like mulled wine as they mix wine, usually a Port wine, with hot water and spices. Sangrias are also like cobblers though they are usually served in a punch bowl and include hard liquors like brandy as a vital ingredient. A Little Something-Something A few mixed drink types rely on either certain ingredients or special pouring processes. Juleps are sweetened mixed drinks made with aromatic ingredients like mint served in special julep cups or tall glasses, and smashes are like juleps except with a little citrus juice added -- both kinds of drinks are served over shaved or crushed ice. The term "cocktail" has evolved to encompass many different types of drinks, but originally meant a drink with liquor, bitters, sugar and water. Flips are drinks that have egg whites beaten for froth, and pousse-cafes are drinks in which the liquors are layered for a visual effect. Lastly, the well-known martini is a mixture of chilled gin or vodka mixed with a splash of dry vermouth.
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How to Determine Alcohol by Volume in a Mixed Drink Depending on how much you intend to drink or how productive you intend to be the morning after, alcohol by volume of a mixed drink may be more important than its taste or price. Alcohol by volume, also known as ABV, gauges the percentage of ethyl alcohol in different types of alcoholic beverages. Alcohol by volume, though meant for liquor, wine and beer, can also be applied to mixed drinks when you know the alcohol by volume and measurements of the individual ingredients. Step 1 Consult the drink's recipe in a cocktail recipe book or online database for the list of
ingredients and the amount of each ingredient. For a working example, the mixed drink in question is a French 75, which is an ounce of gin, 3 ounces of champagne, and 0.5 ounces each of simple syrup and lemon juice. Step 2 Locate the proof of the liquors in the mixed drink either on the liquor bottle's label or at the liquor's official website, then halve the proof to get the liquor's alcohol by volume percentage. For the French 75 example, the gin in the drink is 100 proof, and 100 halved equals 50, so the gin's alcohol by volume is 50 percent.
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Step 3
Step 7
Find the alcohol by volume of the other ingredients, such as beer or wine, either on the bottle's label or at the beverage's official website. For the French 75, the champagne has a listed alcohol by volume of 12 percent.
Add the volume measurements of all of the ingredients for the mixed drink's overall volume. For the French 75, adding 1 ounce of gin, 3 ounces of champagne, 0.5 ounces of lemon juice and 0.5 ounces of simple syrup results in 5 total ounces.
Step 4
Step 8
Convert the ingredients' alcohol by-volume percentages into decimal amounts by dividing them by 100. For the French 75, the gin's 50 percent divided by 100 equals 0.5 and the champagne's 12 percent divided by 100 equals 0.12.
Divide the sum from Step 6 by the sum from Step 7, then multiply by 100 to obtain the alcohol by volume percentage of the mixed drink. For the French 75 example, dividing 0.86 by 5 equals 0.172, and multiplying 0.172 by 100 equals 17.2 -- the French 75 has an alcohol by volume of 17.2 percent.
Step 5 Multiply the alcohol by volume decimal amounts by the corresponding volumes. For the French 75, the gin's 0.5 multiplied by 1 ounce equals 0.5 and the champagne's 0.12 multiplied by 3 ounces equals 0.36. Step 6 Add the products from the last step to get the alcohol by volume of the alcoholic ingredients. For the French 75 example, adding 0.5 and 0.36 equals 0.86.
Tip If you cannot find the drink's recipe, ask your barkeep for it. Warning Avoid user-generated mixed drink recipe websites because they will sometimes not have the correct measurements.
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Proper Ratios on Mixed Drinks Free-pouring is a counting-based system of estimating ratios.
little goes a long way. The latter is 1 ounce, or 2 tablespoons.
When it comes to mixed drink preparation, you really can have too much of a good thing. A poor balance between your base alcohol and mixers can make a drink either too strong or too weak -- either way, it's too bad. This is why skilled and experienced mixologists all have one critical thing in common: an understanding of how mixed drink ingredients are measured and how their basic ratios work.
Free Pouring and Precision
Basic Bar Measurements Bar recipes don't always work in plain ratios -- they often call for measurements. Some of these measurements, like ounces and teaspoons, are recognizable even if you've never made a cocktail before. Others, like a dash or a pony, may not be as commonplace. The former is two or three drops -- while this may not sound like much, when using strongly-flavored ingredients like bitters, a
There are two ways to mix a drink: by measuring the ingredients one by one, or by free pouring them. Free pouring is a system of estimating the amount of a pour by keeping count of the pour's duration -usually about three or four seconds for 1 1/2 ounces, using a standard commercial pour spout. This is why some cocktail recipes use "counts" as measurements for their ingredients, like a three-count of vodka or a two-count of orange juice. This method is generally imprecise, though, and if you want to carefully control your ingredient ratios, you should measure your ingredients with measuring spoons or a jigger. This is a small, two-sided measuring tool that comes in sizes frequently used by bartenders -- one side may measure 1 1/2 ounces, while if you flip it over, the other side measures 1/2 ounce.
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Common Ratios
Adapting to Your Ingredients
A basic cocktail is made using three different types of ingredients. The first is the base -- this is the principal alcohol of the drink. The second is the modifying agent, which makes the drink more palatable by diluting the alcoholic taste while complementing the alcohol's natural flavor -- this may include liquids like juice, soda or vermouth. The third is the special flavoring, which has a strong flavoring. One classic model for mixing cocktails is the one-to-two-to-eight ratio, which calls for one part special flavoring, two parts modifying agent and eight parts base.
Because some alcohols and mixers have stronger flavor profiles than others, you should always experiment with a recipe before serving it to a guest. Even if you are using a classic cocktail recipe and measuring the exact ratios using a jigger or measuring spoons, factors like your alcohol's brand or specific ingredients can impact its flavor. Some gins have a stronger juniper flavor than others, for example, while some tequilas are cut with mixers that compromise their quality. Ultimately, don't take any recipe or ratio as gospel -- try it for yourself with the ingredients you have, and adjust it as need be.
How to Remember Mixed Drinks Recalling mixed drink components usually requires special memorization techniques. Whether you are a professional bartender or enjoy pouring drinks at home, remembering the ingredients to mixed drinks is one challenge you might face. A bartender has a higher volume of drinks to remember compared with a home host, and screwing up has higher consequences. Bartending school gives all the tools needed to commit mixed drink recipes to memory, but simple proven memory boosters can help anyone.
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Make It Mnemonic Mnemonic devices are one tool to boost your memorization skills and can be used to remember mixed drink elements. These age-old memory techniques help you absorb and recall information when you need it. Some common mnemonic devices that work well are acronyms; visual imagery; information grouped into smaller, manageable pieces; and rhymes and songs that include the drink ingredients you need to remember. As an example, for a margarita you could replace a line of a song or a common nursery rhyme with "tequila, triple sec and lime juice with a salted rim and lime to garnish," to help you remember the ingredients and their proper order. Stay Focused Mixed drinks require precise information recall, and if you are distracted by a cell phone or caught up doing other things, that isn't going to happen. In a party setting where noisy guests and background chatter are common, visualize the drink ingredients clearly in strong, bright colors and close off your mind to the background noise so that it becomes a dull hum. You will probably have to visualize doing this at first, but with practice you will be able to filter out what
you don't want to hear, take orders and mix drinks like a pro every time. Create Flashcards Many bartenders use homemade flashcards as they learn new drinks so that they have a quick way to retrieve the information at a moment's notice. Purchase small cue cards and write the name of the drink on one side and the ingredients and concise instructions on the other. The act of writing this information may help it stick in your mind, and you'll have an easy way to study and test yourself whenever you like. Do It Your Way Memorizing information is a highly individual activity, so a technique that someone else uses may not work for you. For people who are visual learners, repeatedly seeing on a flashcard that a Cosmo needs vodka, triple sec, cranberry juice and a lemon twist helps it stick in their mind. However, someone who retains information better audibly won't find flashcards as useful and will likely benefit from making a rhyme or song with the ingredients. When you decide to try a particular drink memorization method, stick with it for a good week before abandoning it. Giving up too soon might cause you to miss out on the method that is best for you.
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Art Of Bartending - Bajan Association Of Rum Shops - www.bajanrumshop.com
The Many Different Types of Wine The Basic Types of Wine Five Main Styles of Wine All wines can be organized into five fundamental groups. Within each group there are hundreds of different grape varieties and also different winemaking styles. Red Wine Still wine made with black grapes. These can range from light to dark and bonedry to sweet. White Wine
A still wine produced from green and sometimes black grapes. Flavors span from rich and creamy to light and zesty. Rosé Wine Still wine from black grapes produced by removing the skins before they deeply color the wine. Also formed by blending red and white wine together. Both dry and sweet styles of rosé are common. Sparkling Wine A style of winemaking involving a secondary fermetation causing bubbles! Sparkling wine can be red, white or rosé and can range from minerally to rich and sweet.
fortifying wine with spirits. Typically a dessert wine, but many dry-style fortified wines exist such as dry Sherry. Level of Sweetness Within the five main styles of wine are different levels of sweetness. This is a winemaking style as most wines can be produced from Dry to Sweet. Dry A dry wine is produced when all of the grape sugars are fermented into alcohol. Some dry wines may have a touch of RS to add body but not sweetness.
Semi-Sweet (aka Off Dry) A semi-sweet wine leaves a touch of the sugars in a wine usually to complement acidity and/or aromatics in wine. Riesling is typically Off-Dry. Sweet A sweet wine leaves a lot of the sugars in a wine unfermented. Sweet wines are typically lower alcohol if they are not fortified. (ex Moscato d’Asti 5.5% ABV) light red wines have red fruit characteristics such as cranberry, cherry, strawberry, raspberry and jam Learning Wine by Flavor
Fortified Wine A style of winemaking involving
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There are thousands of different varietals, regions and types of wine. Because of the diversity it’s easier to start classifying wine by the way it tastes. Wine sommeliers identify wines through primary fruit flavors. You can too! Learn how to taste wine like a pro to identify the basic characteristics of wine. These two techniques will build your wine memory.
How The Infographic Works Wines are separated by style, primary flavor and sometimes even an additional grouping of High Tannin, Round or Spicy. Here are definitions of the terms: High Tannin
Wines with high tannin feel like they dry out your mouth. The sensation is similar to licking a popsicle stick or putting a wet tea bag in your mouth. Round Round wines tend to have less tannin and balanced acidity on the finish. People often describe the sensation as ‘Smooth’ or ‘Lush’ when using wine descriptions. Spicy Spicy wines tend to have higher acidity or higher alcohol. Imagine the tartness of cranberry juice versus the smoothness of peach juice.
History of Rum The history of rum is the history of the
based on sugarcane juice found in
Caribbean and North America. From
China and India. Marco Polo in his
its invention in the 17th century in
travels
Barbados, rum has had an international
encountered a “very good wine made
trade influence that no other spirit can
from sugar” in what is now Iran. The
rival. It was an integral part of trade
first
across the Atlantic Ocean from the
sugarcane byproducts, is found in the
17th century to the 19th century, and
Caribbean during the 17th century when
eventually played a key cultural role in
slaves, most likely in the island of
the 20th century.
Barbados, found that molasses could be
in
the
modern
mid
rum,
14th
distilled
century
from
fermented into an alcoholic beverage The origins of rum can be found in
and which could then be distilled in
antiquity with early fermented drinks
order to remove its impurities.
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Soon
after
its
appearance
in
the
at sea and also would steal it from
Caribbean, rum made its way into the
trading
American
Rum became
Caribbean. In 1655, after taking control
hugely popular in the colonies, resulting
of Jamaica, England decided to start
in the founding of the first rum distillery
giving out a ration of rum to its sailors,
in the American continent in what is
substituting their previous ration of
currently Staten Island. A distillery in
French brandy.
Boston followed soon thereafter, which
which was watered down before being
became famous for producing some of
distributed, became known as grog and
the best rum in the world at the
was a favorite of British sailors. The
time. Due to the extremely high demand
daily ration of rum to British sailors
for molasses with which to create rum in
continued to be in practice until 1970.
colonies.
ships
throughout
the
This ration of rum,
New England, huge numbers of African slaves were taken to the Caribbean
While rum and its production were
islands in order to work the sugar
extremely important to the Caribbean
plantations. Slaves would be taken to
islands and the American colonies, they
the islands in the Caribbean from Africa,
were not the only ones producing
with molasses going to the American
rum. In colonial Australia, rum became
colonies and sugar going to Europe in a
prized both as a drink and because of a
triangular trading setup that continued
lack
for many years. Rum continued to be
payment.
popular
American
people in Australia became associated
Revolution with George Washington
with drunkenness in the eyes of their
even insisting on a gallon of rum at his
British colonizers.
Presidential inauguration in 1789. The
remedy their dependence on rum, the
development of American whiskey led
new governor of New South Wales
to the decline in use of rum in the United
attempted to ban the use of rum as
States.
currency in 1806.
throughout
the
of
currency,
as
a
form
of
Because of this practice,
In an effort to
For this, William
Bligh, the governor, was placed under Rum’s value as a trading commodity led
arrest
in
his
house,
allowing
the
to its becoming a favorite of privateers
mutineers to maintain control of the
and pirates who would drink it while out
colony for the next four years.
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