Rum: The Manual

This is a book about how to drink rum of all kinds. It´s about classic rums and new-generation rums, about rhum agricole and about premium aged rums, about rums from all over the world. It´s about rum enjoyed with cola and ginger beer. About the best rum for a classic daquiri. About rum cocktails that ooze style and personality. Above all, it´s about enjoying your rum in ways you never thought possible.

The premium rum market is growing at an astonishing rate. The mission of this book is to help drinkers appreciate this complex spirit, find the style they like and discover how this versatile spirit can best be enjoyed. It will help you to understand your rum - how it´s produced (whether from molasses, cane syrup or cane juice) and whether it´s dry, sweet, fresh or oaky. More than 100 different rums are featured and analysed, from rich, sweet mellow Guyana rums to the vegetal peppery rums of Martinique or Guadeloupe and contemporary spiced rums. Dave Broom provides a description and graded tasting notes for each brand, allowing you to create the perfect mix every time. Finally, a selection of classic and contemporary cocktails shows just how wonderfully versatile this spirit is.

Portrait
Award-winning author and whisky expert Dave Broom has been writing about whisky for 25 years as a journalist and author. He has written eight books, two of which (Drink! and Rum) won the Glenfiddich Award for Drinks Book of the Year. He has also won the Glenfiddich Award for Drinks Writer of the Year twice and recently won the extremely prestigious IWSC Communicator of the Year Award. In 2015 Tales of the Cocktail presented Dave with the Best Cocktail & Spirits award, soon to be followed by the Golden Spirit Award in 2016.Over his two decades in the field, Dave has built up a considerable international following with regular training/educational visits to France, Holland, Germany, the USA and Japan. His remit has covered consumer features as well as business reports. He is also actively involved in whisky education, acting as a consultant to major distillers on tasting techniques as well as teaching professionals and the public. He was also one of the developers of Diageo's generic whisky tasting tool, the Flavour Map(TM).
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Einband gebundene Ausgabe
Seitenzahl 224
Erscheinungsdatum 07.03.2017
Sprache Englisch
ISBN 978-1-84533-962-3
Verlag Octopus Books USA
Maße (L/B/H) 21,6/15,6/2,5 cm
Gewicht 583 g
Buch (gebundene Ausgabe, Englisch)
16,99
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