The New Rum: A Modern Guide to the Spirit of the Americas

by Bryce T. Bauer

Overview

Nine countries, forty producers, and ten classic cocktails

Rum, traditionally relegated to cloying cocktails or tropical- themed novelty drinks, is undergoing a global renaissance. In bars and distilleries across the world, rum is being defined as a dynamic, complex, and versatile drink. New to the scene of connoisseurship, rum is a spirit of possibilities, inviting imaginative bartenders and mixologists to leave their marks on this burgeoning movement.

In The New Rum, award- winning drinks author Bryce T. Bauer charts the historical and cultural journey of the spirit of the Americas from its origins in the Caribbean, to its long- held status as a cheap vacation drink, to today’s inspiring craft revival. This rum-spiked travelogue also includes a producer- focused drinks guide, covering dozens of the world’s most innovative and iconic producers, making everything from Martinique rhum agricole to long-aged sippers from Barbados and the Dominican Republic.

Product Details

ISBN-13:	9781682680018
Publisher:	Countryman Press, The
Publication date:	06/29/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	336
File size:	70 MB
Note:	This product may take a few minutes to download.

About the Author

Bryce T. Bauer is a Hearst Award– winning journalist who has written for Saveur, the Daily Iowan, the Cedar Rapids Gazette, and other publications. He is coproducing and cowriting the documentary Whiskey Cookers: The Amazing Story of the Bootleggers of Templeton, Iowa, and is the author of Gentlemen Bootleggers: The True Story of Templeton Rye, Prohibition, and a Small Town in Cahoots. 

Table of Contents

Introduction 9

Mojito 15

Chapter I They Call it Kill-Devil 17

Rum Punch 39

Chapter 2 Rivers of Molasses and Rum 41

El Dorado Mai Tai 73

Chapter 3 Jamaican Funk 75

Rum Negrani 103

Chapter 4 Rum Conditioning 105

Joy 129

Chapter 5 Chasing Brazilian Rum Cachaça 131

Rabo de Galo 157

Chapter 6 Whose Rum Is the Real Rum? 159

Parasol 200

Chapter 7 Let's Have a Drink 203

Navy Grog 223

Chapter 8 The Rum Guide 225

St. George California Agricole Rum Last Word 312

Acknowledgments 313

Bibliography 315

Index 325

Editorial Reviews

02/12/2018
Bauer (Gentlemen Bootleggers) delivers a lively and informative study of rum and its production. After a spin through the 400-year-old spirit’s history and its geographical diversity—it’s been distilled in, among many other places, Guyana, Barbados, Jamaica, Colorado, and Georgia—Bauer embarks on a wry and witty tour of the rum brand spectrum, ranging from Bacardi, the “light and cheap” spring break staple, to the citrus- and oak-tinged Richland Rum, a craft rum produced in the tiny town of Richland, Ga. Bauer doesn’t skimp on details about production, outlining the types of stills used as well as the way that barrels and other containers affect the aging process and taste of the liquor. Bauer includes a tempting rum cocktail recipe at the conclusion of each chapter, generating a diverse list that includes the El Dorado Mai Tai, a sophisticated version of the tiki bar standard, and the Rabo de Calo, a lesser-known blend of two types of rum and sweet vermouth. Perhaps the most humorous part of the entire tale is the author’s adventure in mixing, with Appleton Estate, a rum producer, his own brew (“that won’t be appearing on liquor store shelves near you... ever”). Fast and funny, this offering is like a craft cocktail—delightfully conceived and executed. (June)

Publishers Weekly