Thursday 14 March 2019
Wednesday 13 March 2019
Rum renaissance: five rum facts (and six rums you should try)
Rum is a spirit on the rise. Far from being a tipple only enjoyed by salty sea dogs and Cuban bartenders, it is now being appreciated by a new generation of drinkers keen to flex their taste buds in new directions. From mature sipping rums, to bright cocktail classics and unique flavours from far flung islands, rum’s diversity is its main strength. To celebrate rum’s renaissance we’ve unearthed five fantastic facts…
Light & Dark
As rum is made all over the world, using different raw ingredients, the rules as to what constitutes a rum are varied and confusing. Most are produced in the Caribbean or Central America and broadly fall into three national influences: English-style rums from the English speaking Caribbean islands tend to be dark, molasses based spirits; Spanish-style rums, from Spanish speaking countries, are known as ‘Ron’ and usually lighter in style; while French speaking countries have a ‘French (or ‘Rhum) Agricole’ style which are produced from sugar cane juice.
The colour of the rums is down to ageing and filtering. White, light or silver rums will have spent a shorter time in casks and are often charcoal-filtered to remove colour. Some golden rums then have caramel added to give them their colour. Aged rums gain their deeper tones from a longer time spent in the barrels, while dark rums will be produced from caramelised molasses and aged in charred barrels for extra depth of flavour and colour.
Strong & Stronger
While most rums are bottled at around 40% ABV, there’s one category of rum that is considerably stronger: Navy Rum. Its bottling strength of 57% ABV is a nod to the minimum alcohol level required of the Royal Navy for sailors to ‘splice the mainbrace.’* Wet gunpowder from booze spillage was a potential problem for naval vessels and 57% was the strength at which the explosive substance would still ignite if it came into contact with rum. The booze was tested by mixing a bit of gunpowder with rum and lighting it – if it went up in flame then it was ‘proof’ of alcohol (hence 57% being referred to as 100% English Proof).
Rum & Coke
Rum is, of course, a vital booze for anyone who likes to dabble with the art of cocktail making, and rum & coke is one of the popular cocktails around, due to ease of making and effectiveness. It began in Cuba around a century ago where it’s known as the Cuba Libra and uses the local light rum, served with or without a squirt and slice of lime. From Cuba it spread to America, then the rest of the world, where many variations have sprung that use rums of all distinctions. To make the classic version mix 120ml coca cola (no other coke will do), 50ml white Cuban rum and 10ml fresh lime juice in a highball glass filled with ice. Top with a wedge of lime. Dream of sunshine.
Dark & Stormy
Another popular rum-based cocktail is the Dark ‘n’ Stormy which is a combination of dark rum and (stormy) ginger beer, served in a tall glass with ice and a slice of lime. For a proper Dark ‘n’ Stormy the rum should be Gosling Brothers Black Seal – the company lays claim to the creation of the original cocktail in Bermuda and has trademarked the Dark ‘n’ Stormy name. They’ve even packaged up pre-made cocktails in their own Dark ‘n’ Stormy cans.
Rum & Raisin
Dark rum is one of the best drinks to have hanging around the kitchen. Not only is it great for a quick cocktail fix but it’s also a useful ingredient for cooking where its sweet, rich and boozy characteristics can pep up a plethora of puddings and sauces. Its most famous partner in recipe books is the raisin, first combined in ice creams by Sicilians, and since used in cakes, fudge, chocolate and other sweet confections.
Five rums to try
Aged rum for sipping
El Dorado 15, 43%
Country of production: Guyana
El Dorado produce a range of award winning rich, fruity and spicy aged dark rums. The five year old is a bargain; 15 is exceptional and great value; or for money-no-object options they have even older rums.
Dark rum for cocktails
Goslings Black Seal, 40%
Country of production: Bermuda
The main player in a Dark ‘n’ Stormy, it’s sweet and treacly with burnt orange and caramel flavours.
Light rum for cocktails
Havana Club 3
Country of production: Cuba
Smooth and light with traces of vanilla, almond and oak it’s the ideal choice for mojitos and more.
Navy rum
Wood’s Old Navy Rum, 57%
Country of production: Guyana
For the ultimate winter-chill-buster this is surprisingly smooth with flavours of toffee and cracked pepper.
Rhum Agricole
Rhum Clément Vieux Select Barrel, 40%
Country of production: Martinique
A very different style from more familiar rums, this comes with grassy, herby notes alongside some light fruit and spices.
Flavoured Rum
Tiki Lovers Pineapple Rum, 45%
Country of production: A blend of various Caribbean rums
Rums suit flavourings better than most spirits, particularly if they’re enhanced with tropical additions like the sweet, fruity juice of pineapple in the cheerful tipple.
*This nautical phrase means to partake in an extra ration of rum or grog – splicing (repair) a mainbrace (the rope used to support the mast of a sailing vessel) was a tough task so the successful repairman was rewarded with an extra helping of booze
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The post Rum renaissance: five rum facts (and six rums you should try) appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/03/rum-renaissance-five-rum-facts-dorado-goslings-rhum-clement-havana-club-woods-navy/
Monday 11 March 2019
How to season wood
February, eh? What a scorcher! We spent the latter half of the month prancing around in shorts, waving at early emerging butterflies and sniffing the sweet scent of early spring*. As we now creep into March, the weather has gone back to being a bit parky, and our thoughts waft back to this time last year when we had to wade through chest high drifts of snow on the way to the Co-op to fight someone for a pint of semi-skimmed.
Winter often has a sting in its tail, and a rerun of last year’s ‘Beast from the East’ would certainly curtail our short-flouncing fun, not to mention being rather problematic for my hungry wood burner, should it need to be called back into action. Having coveted Nick’s wood store for the last year or so, I managed to bag my own –courtesy of Bentley Tools – and busied myself during the winter months by stuffing it with choice logs foraged locally**. My wood stash took a bit of a bashing over Christmas due to frivolous burning brought on by the dark evenings and cold, moaning relatives, and as you can see by the photos above, my store is in desperate need of replenishment.
Anyone with a log burning stove will likely have had the temptation to round up any old bits of timber they can get hold of and chuck them on the flames: from trees lopped in your own garden, to fallen branches from the surrounding land or even tired old bits of furniture, but to get the best out of a wood burner (and to protect your chimney from sooty deposits), you really need to feed it with seasoned wood.
How to season wood
Seasoning wood is the process of leaving chopped bits of timber to naturally reduce their moisture content until they’re ready to burn. Most wood has between 30% to 45% moisture which should be reduced to 20% to 25%. If you’re chopping a tree for seasoning then winter is the best time to do this as it’ll be in its dormant period with no sap rising, giving you a better starting point to begin.
Chop the wood into fire-ready pieces (smaller lumps dry quicker than big lumps) and make sure it’s stacked in a way that air can circulate throughout. Hence, the open, slatted sides of a wood store. If you’re lucky, depending on tree time and drying conditions, your winter-chopped wood could be ready for the fire in the following winter, but in most conditions it’s worth leaving it for at least 18 to 24 months if you can.
If you can’t get your hands on seasoned wood, then look for fir – it’s a wood that burns better than most while still green. Fir has a high resin content which will cause spitting and crackling when flung on a fire, but it will generate an instant, high level of heat. For this reason, it’s an excellent choice to use as kindling.
But what kind of wood would a wood burner burn if a wood burner could burn wood? Here’s six of the best to feed your fire.
The best wood to burn
Ash
Ash is considered one of the best woods to fling on your fire. It’s one of the few woods that can be burnt green (unseasoned) and produces a strong, steady flame with excellent heat output.
Beech
Seasoned beech is another popular flaming beauty. It gives off a nice feisty flame and churns out decent heat. If you can, give it at least two years seasoning before burning.
Apple
Keep hold of those apple tree prunings – when dry apple wood it burns nice and slowly and gives off a pleasant aroma.
Hawthorn
Another good burning wood that is well suited to stoves. We also like hawthorn berries...
Oak
Oak takes the longest to season – ideally it should be left for a minimum of two years – but if you’re after a nice, slow burn, oak is the one to go for.
Birch
Gives off great heat and a pleasant aroma, but it burns relatively quickly, so mix it with slower burning wood. It can be burnt unseasoned if you choose to do so, but be aware that birch wood can be quite sappy which will cause sooty deposits in your flue. For a birch-ey bonus, peel off the barch and use it as a firelighter.
And three to avoid…
Laburnum
Burning laburnum will create toxic gas. See also: Yew. Avoid.
Willow
Smells like dog shite when burning – an aroma guaranteed to spoil the cosiest of fireside gatherings.
Driftwood
A beachcombers stash of salt saturated wood can release toxic chemicals when burnt. Best save this timber for making rustic signs and flogging on Etsy for £££s
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Charles Bentley wood store available from BuyDirect4U for £99
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* Whilst try to ignore the elephant in the room – the elephant being irreversible climate change and impending global catastrophe.
** Taken from my neighbours supply, under the cover of darkness.
The post How to season wood appeared first on Two Thirsty Gardeners.
from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2019/03/how-to-season-wood/