Rum-Bar by Worthy Park Silver Overproof - 70cl

Product Information

Rusty Krab Rum Shop all started when Joes collection of Rum started to out grow the house leading to the building of our first upcycled garden bar to showcase all his different Rum.

Place the babas onto a dish and pour over half the syrup. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill. Cottons can be found in Camden, Shoreditch, Vauxhall and Notting Hill Mahiki, Mayfair Photo: Mahiki Finally, the alcoholic vapors are condensed at the last stage of distillation, with rum exiting the still at 85-87%. Why Copper?Place the flour in a large bowl. Place the yeast on one side of the bowl and the salt on the other side. (Make sure the salt is not placed on top of the yeast, as it can kill it, making it inactive). Add the sugar and stir everything together with a spoon until evenly mixed. Meet Joe and Lisa. Joe and Lisa are a husband and wife team with 3 beautiful children and a passion for Rum and upcycling. During the distillation process, chemical compounds called congeners (e.g. esters, tannins, methanol, fusel alcohols) evaporate along with the alcohol while heating in the still, mingling with the liquids, impacting the flavors in the rum. Pot-still distillation allows for higher concentration of congeners in the final spirit.

Grease and sugar the four 11cm/4½in fluted rum baba tins (savarin moulds). (Adding the sugar will help the fragile sponges come out of the moulds). A blend of three unaged pot still Jamaican rums, this release from Worthy Park Estate is made is 100% Pot Still distilled rum and, unlike other Jamaican rums, it was not created using Dunder pits. Worthy Park Estate relied on its unique yeast strains and state of the art technology to produce this rum. Gordon Clarke represents the 4th generation of the Clarke family, who have owned Worthy Park since 1918. In 2005, Gordon was the driving force behind the construction of the new Worthy Park distillery, which reclaimed the heritage of rum production on the estate that dates to 1741. Alex Kong The vapors enter the low wine retort, mingling with and heating the alcoholic liquid inside. The liquid in the low-wine retort is approx. 30%, exiting at approximately 60% abv. High-wine retort Allow to prove for a second time until the dough has expanded almost to the top. Be careful not to over-prove at this stage, or you will get a muffin top around the edges.

Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes. When the babas are cooked, take them out of the oven and allow to cool a little before carefully removing the cakes from their tins. They will be very fragile. Worthy Park's dedication to efficiency applies to all aspects of the business, including cane cultivation, sugar production, and rum production. Worthy Park has been rated the No. 1 sugar factory in the Caribbean for efficiency, every year since 1968.

Meanwhile for the Chantilly cream, whip the cream with the icing sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape on top of the babas. Transfer the cream to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. A subterranean late-night hangout, where the rooms are decorated in shabby-chic styles – a chaise longue here, a wind-up gramophone there, replica Renaissance murals on vaulted ceilings, that sort of thing. If you’re feeling decadent (and in this environment you should be), have a glass of absinthe, poured over a sugar lump on a slotted spoon. The playlist is eclectic but upbeat. Opium is centrally located but hidden: from the city centre, cross Pulteney Bridge, turn first left, then left again.On the nose you’ll find prominent notes of banana blended with a beautiful balance exotic fruits including apricots and citrus. Elements of grassy and vegetal profiles also coat the palate with a flourish of molasses taste throughout. With an ABV of 63% this expression is raw, intense and strong. Made from a mixture of 3 un-aged rums, and distilled in 100% copper coated pot-stills, this distillation guarantees a top quality and authentic rum to lovers of this spirit. Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil. Traditional Jamaican double retort, three vessel design (pot, low wine retort, and high wine retort).

Esters are a specific type of congener that result in the round, fruity notes typical in many Jamaican rums. In rum production, the acidity of the fermented wash greatly impacts the ester levels. Rum producers often use fermentation techniques, such as temperature controls and specific yeast strains, to impact ester counts that, in turn, affect the flavor of the distillate. Aging in barrels can also affect the concentration of esters in the rum.Rum-Bar Rum is a white overproof rum produced in Jamaica [1] and sold worldwide by Worthy Park Estate. [2] Since its introduction in 2007, the Rum-Bar brand has been expanded to include Rum-Bar Rum Cream, a cream liqueur made with a blend of 100% real cream and Rum-Bar Rum; Rum-Bar Gold, a 4 year old premium gold rum; and a line of Rum-Bar vodkas, which includes classic and green apple varieties. Artesian: More than 50 rums are available in the glamorous hotel bar that's been voted the world's best. The process is repeated in the high-wine retort, heating the alcoholic vapors, separating them from remaining water, flowing into the condenser at 85-87% abv. Condenser Mix in the rest of the liquid and knead the dough on a worktop until it’s smooth and glossy, this will take approximately 10 minutes.