Rums Of The Caribbean

Just a year in St. Lucia, one of the beautiful islands in Caribbean, I've learn a lot about tradition, foods, drinks, the way of living and more...

And what make me so interesting the most was the way people here drinking, Actually I am not a really bad drinker, I mean for just a case of Heineken for 2 of us, I can do it, but for here, beers are considered to be just like water to them. And most which they drink are rums, rums are known around the world, and Caribbean people drink rum just like we eat rice.

Here are just some of which mostly well known in the Caribbean.

El Dorado Rum, Guyana
El Dorado Dark Rum has the smooth strength and the warm full-bodied taste that has satisfied the most traditional of rum drinkers, afloat or ashore.
The new, younger, adventurous breed of rum discoverers appreciates its distinctive qualities.
This lightly aged rum is perfect as a straight drink and as winter grog or as a mixer.
ABV: 40%




Admiral Rodney-St. Lucia
Burnished pale amber with a faint grayish hue. Chocolate, brown spice, caramel, and earthy fresh cut flower aromas. A soft, round entry leads to a smooth, dryish medium-bodied palate with caramel, ripe dried fruits, earthy Brett-like minerals, and rich brown spices. Finishes with a lingering, spicy wood, and fruit fade. Interesting.Admiral Rodney Rum Extra Old aus St. Lucia mit 700 ml. und 40 % Vol. This is the best Rum from the distillery so enjoy straight. Burnished pale amber with a faint grayish hue. Chocolate, brown spice, caramel, and earthy fresh cut flower aromas. A soft, round entry leads to a smooth, dryish medium-bodied palate with caramel, ripe dried fruits, earthy Brett-like minerals, and rich brown spices. Finishes with a lingering, spicy wood, and fruit fade. Interesting.
ABV40%


Macoucherie Rum- Dominique
Strong alcohol taste in a light clear rum. Bottled for the West Indian taste for a rum with attitude.
The fresh sugar cane aroma is high-lighted with a white oak and tone which carries through the fruit and suede leather body to the rich tannins in the finish.
ABV 50%





Sunset Extra Gold Rum-St. Vincent
A distinctive blend of aged golden rums. Distilled from a molasses wash in a modern two column still, the success of this blend is due in part to the unique aging conditions. After distillation, the fresh rum is dilluted to 54% alcohol by volume before it is allowed to mellow in once used oak Kentucky bourbon barrels for up to ten years.



Royal Oak-Trinidad & Tobago
Royal Oak is a select blend of the finest aged rums, hand - crafted and matured slowly in charred oak casks. It is Trinidad's great, superior rum.
ABV 40%








Mount Gay- Barbados
Mount Gay is one of the oldest rum in the world. Since 1703 this rum has been hand-crafted at the same location, using the finest Barbados sugar cane and pure spring water.
Mount Gay Rum's heritage and legendary quality continue to be enjoyed by rum connoisseurs the world over.
savor the legend of Mount Gay Rum with cola with your favorite mixer or on the rocks.
ABV 40%

Bacardi Silver, Light Rum- Puerto Rico
BACARDI Silver (Superior) is the world's great brand of rum. It is classic BACARDI rum, the soul of the BACARDI brand - youthful, high-quality, sociable, sensual and passionate. BACARDI Silver is the main bearer of Bacardi's authenticity, origin and craft; it has carried the BACARDI Bat Device as its symbol since 1862. Its personality is that of the Latin Caribbean...which provides the Brand with a unique point of view on life.
ABV 43%





La Favorite- Martinique
Dark Brown rhum Agricola distilled from fresh sugar cane juice.
A blend of rhums aged 3 to 10 years in used whiskey and bourbon barrels.The aroma carries hints of prune and smoky wood leading to a balanced fig, cinnamon, prune and nutmeg body with licorice in the finish.
ABV 50%






Appleton Estate-Jamaica
Appleton Estate is the oldest and most famous of all of Jamaica's sugar estates. It is nestled in the fertile Nassau Valley on either side of the Black River in the Southwest of Jamaica. The origins of Appleton Estate date back to 1655 when the English captured Jamaica from the Spaniards. Frances Dickinson, whose grandsons Caleb and Ezekiel were the earliest known owners of the Appleton Estate, took part in that conquest of Jamaica, and it is believed that Appleton Estate was part of the land grant that Dickinson received as reward for his services.
ABV 43%

Rice, The Symbol Of Life

Talking about cooking last time, I forgot to mention about rice, anyway, I am sure all of us would know that we, Khmer, are consuming rice as stable food everyday. Rice is part of the rituals and ceremonies and it is part of religious offerings.

According to one of our Khmer cookbooks, there are more than 2000 rice varieties indigenous to Cambodia, and more than 40,000 rice varieties world wide.

Here, I am just briefly describing some rice are mostly used in South East Asia and around the world.


Jasmine Rice (SE Asia),
Jasmine Rice is the best aromatic rice well known in the world. The grains of Jasmine rice appear silky, smooth and shiny.


White Rice (SE Asia),
White Rice means rice that is obtained by removing bran from Cargo non-glutinous rice.



White Glutinous Rice (SE Asia),
White Glutinous Rice means sticky rice or sweet rice, consists of amylase and amylopectin starch. With a chalky white texture, glutinous rice is often use in producing starch and flour.


Black Glutinous Rice (SE Asia),
Black Glutinous Rice has a rich, nutty flavor that is distinctly different from the more subtle taste of glutinous rice. It is generally sweetened with coconut milk and sugar and eaten as a snack or dessert.

Black Rice (SE Asia),
Black Rice could be either medium or long grain. Precooked black rice has white kernels inside the black bran. Once cooked, the rice becomes deep dark purple with a nutty flavor and whole grain texture.

Red Rice ( SE Asia),
Red Rice has a shorter and wider seed than long grain rice. A typical red rice plant has an unusually hard grain, which retains its shape after an hour of cooking.

Brown Rice (SE Asia),
Brown Rice similar to White Rice. The only difference between these two varieties is the milling; milling remove both the husk and the bran layer of kernel. Brown rice contains more nutrient than White Rice and very high in fiber and vitamin B.

Basmati ( India)
Basmati Rice is a variety of long grain rice , famous for its fragrance and delicate flavor. Its name means "The Fragrant One" in Hindi, but it can also mean the "Soft Rice." Basmati Rice can only be cultivated in the Indian subcontinent at the Himalayan foothills.

The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a White rice and a Brown rice. Brown rice takes longer to cook than white, about 30 minutes as opposed to 10. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking.

Wild Rice (United States)
Wild rice has been the staple food of the Sioux and Chippewa . Wild rice is not a rice it is a grain. Wild rice are seeds of a water grass. They are long and dark brown with black colorings. Just a wonderful smoky, nutty flavor and chewy in texture. Wild rice from lakes are the best choice as they are far superior than cultivated wild rice. Although, cultivated paddies provide excellent breeding ground for waterfowl and other wildlife.


Arborio Rice ( Italy)
Arborio rice, a pearly-looking, round, fat, Italian white rice, forms the foundation of risotto, the dish. Riso means rice in Italian. Like other rices, Arborio is a member of the grass family. What distinguishes it is a higher than normal amount of soluble starch that is released during cooking. The starch is what makes a risotto creamy.

Arborio rice takes about eighteen minutes to cook. It is done when it is al dente, tender on the outside and firm in the center.



Sushi Rice (Japan)
Sushi rice is white short grain Japanese rice, which has a consistency that differ from other long-grain strains sush as Basmati rice. The essential quality is its stickiness. Rice that is too sticky has a mushy texture. .The most Important technique in the preparation of sushi is how to make sushi rice, that is called 'shari,' 'sushi-meshi,' or 'su-meshi' (vinegar[ed] - [cooked]rice), in its best condition, and that depends on how perfectly mix-up the cooked rice and vinegar-mixture (awase-zu) together deliciously. The taste of sushi greatly depends on the taste of sushi rice. It is often said that the rice part shares as much as 60% of it, according to the opinions of many sushi chefs. The key factor is the 'shari' itself, as well as fish (sashimi) quality.