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When it comes to what is socially accepted in the US, ice is mostly reserved for the harsher stuff like bourbon and scotch. The ice serves a purpose of diluting the liquor, thus making it smoother on the way down. It serves a purpose for different whiskies that have harsher spice notes. Tequila, vodka, brandy, cognac, and rum should be put in the freezer ...


There is nothing different about the distillation of rum. Just like with whiskey, brandy, vodka, etc. no sugar comes off the still. What does happen a lot in the rum industry is the post distillation addition of rum, as referenced in Eric's answer (the author at Alcademics - Camper English - has done a lot of research on sugar in rums). Sugar can have ...


I find rum good when it is served neat, but then I am far from a connoisseur on the subject of rum. It really is an amazing drink because it’s made in so many different places and in so many different ways (white, aged, agricole, black strap, spiced, etc). The following may be helpful in drinking rum: Most spirits are distilled to 40 percent alcohol by ...


I would recommend "Appleton White" from Jamaica. It's a blend of column still and pot still rum, and pot still destillation tends to produce a more flavourful spirit. You might also want to look into rhum agricole. it's not destilled from molasses but from sugarcane juice. it's a different flavour profile, but for me, it's more intense.


My choice for a light rum with a strong flavor is Leblon. It is made from fresh cut sugarcane unlike Bacardi (which is made from molasses), and is only aged for 6 months so you don't get any notes from the barrel. But more importantly, it's reasonably priced (~$23 for 750ml) and widely available throughout the US. You'll often see it at bars for those not ...


Ice in any spirit is always about personal preference. Adding ice does two things to any spirit, regardless of category: It lowers the temperature, slowing down evaporation of the ethanol, making the spirit more pleasant to smell and softer on the palate. It dilutes the spirit, again softening the effect of the ethanol on your palate. Some people will opt ...


What is happening is that you are burning off most of the alcohol before you consume it. I can't tell you the exact amount, but it's significant. I would say that it's probably less than 10% alcohol by the time you drink it. That's why you don't have a hangover.


I don't have any prior knowledge so I Googled the answer. According to this site and this other site, sugar doesn't make it past distillation. However, sugar is often added after distillation in rum.


Will alcohol boost body fat? That will depend on several things, such as the type of booze you drink, the amount you drink, the amount you eat and the amount of exercise you do daily. Drink responsibly Alcohol can either give you a beer belly or help you uncover your abs. After all, while one Archives of Internal Medicine study shows that people who ...

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