Three different spellings (rum, rhum, ron) for just one spirit: the one which comes from the Caribbean and the first American colonies of the seventeenth century.
This book will lead you to discover this extraordinary spirit obtained from the distillation of cane sugar (agricultural) or molasses (industrial), introducing you to the history, production methods, and different styles (Spanish, British, Jamaican, French) existing today. In fact, there are very many types of rum, which differ in fermentation times, distillation equipment used, and aging: it is a varied world that this guide will help you to know and to understand.
The most recognized rums sold today will be illustrated in 40 profiles, tracing their characteristics and describing their taste and colour.
For each of them, a cocktail recipe will be proposed showing its ideal use.
Furthermore, the final section will suggest a selection of classical or innovative cocktails based on rum and will give you all the information necessary to prepare them easily. This is also thanks to splendid photographs by Fabio Petroni, a master of the still-life genre.