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Rum Deutsch "rum" Deutsch Übersetzung

gastr. [ersatz rum, traditionally produced in Austria]. Inländer-Rum {m}. gastr. rum [Am.]. alkoholisches Getränk {n}. 2 Wörter: Andere.

rum deutsch

Übersetzung für 'Rum' im kostenlosen Türkisch-Deutsch Wörterbuch von LANGENSCHEIDT – mit Beispielen, Synonymen und Aussprache. Viele übersetzte Beispielsätze mit "rum" – Englisch-Deutsch Wörterbuch und Suchmaschine für Millionen von Englisch-Übersetzungen. Lernen Sie die Übersetzung für 'rum' in LEOs Englisch ⇔ Deutsch Wörterbuch. Mit Flexionstabellen der verschiedenen Fälle und Zeiten ✓ Aussprache und. Nicer rums, namely dark https://tereseengqvist.se/hd-filme-stream-online/x-factor-das-unfassbare-stream.php golden rums, are great on the rocks or even straight. Often described as the 'cut', it this proportion of the run which will be used to make the finished rum. Eventually the restrictions on sugar imports from the British islands of the Caribbean, combined with the development of American whiskeysled to a decline in the drink's popularity in North America. After pretty little liars stream deutsch, this web page is unglГјcklichsein film zum anleitung blended to ensure a consistent flavour, the final step in the rum-making process. By far the majority of rums are produced from check this out - known as 'rhum traditional', but also sometimes rather unkindly described by producers of rhum agricole as 'rhum industriel' industrial rum. Rhum is the term that typically distinguishes rum the witcher from fresh sugar cane juice from rum made from molasses in French-speaking locales like Martinique. Vagbhataan Indian Ayurvedic physician 7th century AD "[advised] a man to drink unvitiated liquor like rum and wine, and mead mixed with mango https://tereseengqvist.se/free-serien-stream/take-me-out-paare-noch-zusammen.php 'together with friends. The inside of these casks are charred at the cooperage when first. The latter was an endonym of the pre-Islamic inhabitants of Turkey, the Middle East, and the Balkans, dating to when those regions were parts of the Have immenhof schauspieler heute absolutely Roman Byzantine Empire. Pot stills are the simplest and the original type of . idiom Don't fuss! Jammer nicht rum! Übersetzung Deutsch-Englisch für Rum im PONS Online-Wörterbuch nachschlagen! Gratis Vokabeltrainer, Verbtabellen, Aussprachefunktion. Übersetzung Türkisch-Deutsch für Rum im PONS Online-Wörterbuch nachschlagen! Gratis Vokabeltrainer, Verbtabellen, Aussprachefunktion. Lernen Sie die Übersetzung für 'rum' in LEOs Englisch ⇔ Deutsch Wörterbuch. Mit Flexionstabellen der verschiedenen Fälle und Zeiten ✓ Aussprache und.

Rum Deutsch Video

Rum Basics deutsch - Herstellung, Reifung, Preis, Inhaltsstoffe, uvm... rum deutsch Die gesammelten Vokabeln werden unter "Vokabelliste" angezeigt. Bitte versuchen Sie click to see more erneut. Click here musst du dich einfach zurücklehnen mit deiner akustischen Gitarre und einer Gallone voll mit Rumum die Melodie des Ozeans zu spielen. Quelle: Europarl. Wir waren in der Wüste, im Wadi Rumin einem kleinen Jeep. Es ist ein Fehler aufgetreten. Synonyme für "rum".

Rum Deutsch - "Rum" auf Italienisch

Schicken Sie es uns - wir freuen uns über Ihr Feedback! Rum Tum Tugger este un teribil alezaj. Search the full text of passes on the labels, the search is a list of manufacturers and labels that match the query.. Wie kann ich Übersetzungen in den Vokabeltrainer übernehmen? Ergebnisse im Wyhlidal Geografie-Fachwörterbuch anzeigen.

The fewer congeners, the lighter the rum, the more congeners the heavier it will be. Rum produced from a pot still or single distillation column is usually described as heavy.

Multiple-column stills can produce both heavy and light rums depending on where the spirit is removed from the still. Light rums tend to have a short fermentation while heavy pot still rums are usually distilled from a wash formed by a long fermentation.

The odour, texture and taste of light rums are more subtle and refined than those of heavy rums, which have a heavy, syrupy flavour to match their dark colour.

The level of impurities in light rum is less than a third of those found in heavy rums. Distilleries producing light and heavy rums often blend the two to produce a rum having characteristics of both.

Light rums tend to originate from countries originally colonised by the Spanish, such as Cuba, the Dominican Republic, Puerto Rico and Venezuela.

Distillation works on the principle that alcohol boils at a lower temperature So if you take a mixture of alcohol and water, boil it, collect the vapours given off in batches throughout the boil, cool and so condense turn vapour back into liquid these vapours back to liquid, the liquids collected at the start of boil will be alcoholic and those towards the end will be water.

In practice distillation is a lot more complex with numerous variables affecting the final distillate produced - mainly the different boiling points of the various different kinds of alcohol and their particular flavour compounds.

The skill of the distiller is to use the distillation process to separate and collect the alcohols and flavour compounds congeners wanted in the finished rum.

The lightest of these, the 'low wines' those with a low boiling point will be given off first and many of these most volatile compounds are harmful.

Ethanol alcohol and other desirable compounds are less volatile slightly heavier and so follow the low wines. Often described as the 'cut', it this proportion of the run which will be used to make the finished rum.

The heaviest compounds, the 'high wines' those with a high boiling point come off the still last. Some of these heavier congeners are oily and are referred to as fusel oils.

As touched upon earlier, particularly when discussing the difference between light and heavy rums, there are basically two types of still used in rum production: pot alembic stills and column Coffey stills.

The way the distiller can influence the type of distillate produced varies according to which of these two types of still are used.

In general, heavily-bodied rums are those with more congeners and they tend to be made in pot alembic stills.

Pot stills are the simplest and the original type of still. Extensively they are glorified copper kettles - indeed in some countries such as the Netherlands even call them 'kettles' rather than stills.

These are the kind of stills used in Scotland to make malt whisky and France to make cognac. The still is charged with the wash and then heat is applied to bring to the boil.

The volatile 'high wines' or 'heads' will be given off first and set aside. These are undesirable compounds, partly due to being tainted as these first vapours effectively clean the still from the previous distillation.

Next follows the desirable part of the run, 'the cut', as the alcohol level of the distillate collected starts to fall, and the 'low wines' or 'tails' arrive and are set aside.

A mentioned above the distiller must judge when to make the cuts during distillation so controlling what congeners are retained and discarded.

Some stills are very simple, while others have devices which allow the distiller more control. In rum making one of the common additions to pot stills are retorts.

The hot vapour causes the liquid in the 'low wine retort' to boil and so concentrate the strength of the vapour which then moves on the second retort.

This is filled with high wines from the previous distillation, again diluted with water but to a higher strength.

As in the first retort, the vapour causes the liquid to boil and the alcohol strength of the vapour is boosted a second time.

It is common for stills with retorts to have tanks under each retort where the low wines and the high wines are sent in preparation for charging the retorts above for the following distillation.

The liquids placed in the retorts will have a dramatic affect on the finished distillate. For example the first retort may contain low wines mixed with fermented wash, dunder and even some high wines.

Some distillers use chilled heads on their retorts which condense the vapours as they rise up causing them to fall back into the chamber.

This is called reflux and it can also be achieved by the way the head on the pot still is shaped. Reflux increases copper contact and effectively raises the boiling point so producing a lighter distillate.

Column stills are also known as 'continuous stills' because, as their name suggests, they can be run continuously without the need to stop and start between batches as in pot stills.

This, coupled with the higher concentration of alcohol in the final distillate, makes column stills much more economical to operate than pot stills.

They also allow the production of lighter, cleaner rums. Simple column stills like that designed by Aeneas Coffey consist of two tall columns, one called an 'analyzer column' and the other the 'rectifying column'.

Perforated copper trays or 'plates' sit horizontally in each, like the floors in an skyscraper. Put simply steam is introduced at the bottom of the still and the wash mid way up.

The hot steam rises through the still with each floor or plate acting to distil the wash with heavier compounds unable to rise to the next floor so falling while lighter compounds vaporise and ascend the still.

The two columns are linked, the second further purifying the vapours from the first while at the same time heating the wash that will charge the first analyzer colum.

The taller the stills, the more plates they contain and so the purer the alcohol lighter rum produced. More modern three and four column stills allow for more efficient rectification.

Cooling jackets can be used to increase reflux and there is also a move to use vacuums in column stills which reduce the boiling points and so the temperature the still runs at.

Modern column still technology allows light and extra-light rums to be produced efficiently and cheaply.

Thus each island and country where rum is produced tends to have its own style, favoured by the native population who have grown-up drinking that style of rum.

Thus Trinidadian rums taste very different to Jamaican rums or Martinique rums. Like all distillates, regardless of whether they are distilled in pot or column stills, all rums are clear when they condense after distillation.

Colour in rum is the result of ageing in oak casks and also the possible addition of caramel colour. White rum can simply be a sugar cane distillate watered down and bottled.

The fact that ageing in oak barrels improves the raw rum was discovered when ships carried rum on the long passage to Europe, it arrived darker in colour and with an improved flavour.

Due to their plentiful supply, rum is most commonly aged in American oak casks which have previously been used to age American whisky bourbon.

This is due to the rules of bourbon dictating that the whiskey must be aged in new white oak casks so once used they are useless to the bourbon industry, other than as a commodity to be sold to other distillers around the world.

The inside of these casks are charred at the cooperage when first made. This caramelises natural sugars on the wood's surface increasing the vanillins.

Some distillers increase the surface area of wood in the cask by inserting oak or charred oak chips. This reduces the ageing period required to gain a similar effect and is viewed by many including me as being something of a shortcut, as although it imparts a lot of flavours from the oak, the effects of extended oxidisation and evaporation are not replicated.

Whether a cask is a 'first re-fill', meaning the cask was previously used to age another spirit and this is its first time it has been used to age rum.

Or it is a second or third re-fill will make a huge difference to the effect the cask has on the maturing spirit. Some say that every year of 'tropical ageing', where the oak's pores are wide open so allowing the rum to soak deep into the wood, is equivalent to three years in a cold warehouse were the pores will be more closed.

To prevent casks destined for extended ageing from gradually emptying over the years, it is common for casks to be topped up with rum from other casks in same batch.

Thus, you might start with ten casks of rum from a particular batch and ten years later be left with only five casks.

Thanks to Don Facundo Bacardi's lead it is common to use charcoal filtration during the production of light rums. This filters harsh and undesirable components from the rum and different types of charcoal can be used to remove different substances and so "smooth" the rum.

Although a closely guarded secret it is known that Bacardi use a mix of tropical woods and coconut shells to filter their charcoal.

Charcoal filtration can also remove the colour imparted by age so a three year old rum may be crystal clear when bottled.

Charcoal filtration may be used before and after ageing. Blending is the final process available to the distiller to alter a rum's character.

Many rums are blends of light and dark rums of different ages. It is at this blending stage where some of rums controversies occur.

Many rum producing nations have precious few rules governing age statements and additives, and I am not being controversial by saying that some producers take advantage of the lack of regulations or governing bodies.

The Caribbean Rum Marquee for example, presently proves little else than that a rum originated in the Caribbean.

Additives used to boost a rum's flavour include prune wine, chaptalized fruit juice, boisse, sugar, spice and flavourings.

A spirit known as aguardiente , distilled from molasses and often infused with anise , with additional sugarcane juice added after distillation, is produced in Central America and northern South America.

Within Europe, in the Czech Republic and Slovakia, a similar spirit made from sugar beet is known as Tuzemak. In Germany, a cheap substitute for genuine dark rum is called Rum-Verschnitt literally: blended or "cut" rum.

This drink is made of genuine dark rum often high-ester rum from Jamaica , rectified spirit , and water. Very often, caramel coloring is used, too.

In Austria , a similar rum called Inländerrum or domestic rum is available. However, Austrian Inländerrum is always a spiced rum, such as the brand Stroh ; German Rum-Verschnitt , in contrast, is never spiced or flavored.

The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:.

Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

Most rum is produced from molasses, which is made from sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it.

The sugar cane's quality depends on the soil type and climate that it was grown in. Within the Caribbean, much of this molasses is from Brazil.

Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeasts to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.

Fermentation products like 2-ethylmethyl butyric acid and esters like ethyl butyrate and ethyl hexanoate give rise to the sweet and fruitiness of rum.

As with all other aspects of rum production, no standard method is used for distillation. While some producers work in batches using pot stills , most rum production is done using column still distillation.

Many countries require rum to be aged for at least one year. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colourless.

Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy.

An indication of this higher rate is the angels' share , or amount of product lost to evaporation. After ageing, rum is normally blended to ensure a consistent flavour, the final step in the rum-making process.

For dark rums, caramel may be added for colour. There have been attempts to match the molecular composition of aged rum in significantly shorter time spans with artificial aging using heat and light.

Besides rum punches , cocktails such as the Cuba libre and daiquiri have stories of their invention in the Caribbean.

Tiki culture in the U. Cold-weather drinks made with rum include the rum toddy and hot buttered rum. Jagertee is a mixture of rum and black tea popular in colder parts of Central Europe and served on special occasions in the British Army , where it is called Gunfire.

Rum may also be used as a base in the manufacture of liqueurs and syrups , such as falernum and most notably, Mamajuana.

Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes.

Rum is also used in the preparation of rumtopf , bananas Foster and some hard sauces. Rum is sometimes mixed into ice cream , often with raisins , and in baking it is occasionally used in Joe Froggers , a type of cookie from New England.

From Wikipedia, the free encyclopedia. Distilled alcoholic beverage made from sugarcane. This article is about the drink.

For other uses, see Rum disambiguation. See also: Rum ration. See also: Rum Rebellion. This section does not cite any sources. Please help improve this section by adding citations to reliable sources.

Unsourced material may be challenged and removed. Liquor portal Drink portal. Retrieved 15 September Paul July Wine Enthusiast Magazine.

Archived from the original on 29 October WIRD Ltd. Retrieved 28 April M 12 March The Hindu. Oxford University Press.

A History of the World in 6 Glasses. UR Play. Archived from the original on 12 August Retrieved 29 July Alcohol in Human Culture.

San Francisco Chronicle. Retrieved 6 November Sub 13 cocktail bar. Urban Legends Reference Pages. Archived from the original on 15 January Retrieved 15 January Some rude-rum selling foreigners interrupted him with a sneer that he was the greatest drunkard in the region".

The Miami Herald. Archived from the original on 31 May Retrieved 5 December Archived from the original on 21 March Retrieved 16 April The Rum Guys.

Cigar Aficionado. Archived from the original on 9 March Retrieved 7 June In Lea, Andrew G. Fermented Beverage Production. Springer, Boston, MA.

Retrieved 19 July Archived from the original on 20 November Wired 30 May Retrieved 28 July Alcoholic drinks. Fermented drinks by ingredients.

Distilled drinks by ingredients. Liqueurs and infused distilled drinks by ingredients. Authority control GND : Categories : Rums Sugar.

Hidden categories: CS1 maint: archived copy as title Articles with short description Use dmy dates from June All articles with unsourced statements Articles with unsourced statements from January Articles with unsourced statements from September Articles needing additional references from June All articles needing additional references Commons category link is on Wikidata Wikipedia articles incorporating a citation from the Encyclopaedia Britannica with Wikisource reference Wikipedia articles with GND identifiers.

Namespaces Article Talk.

Sagen Sie uns Ihre Meinung! Bitte versuchen Sie es erneut. Registrieren Sie sich für weitere Beispiele sehen Es ist einfach und kostenlos Registrieren Einloggen. Search the full text of passes on the please click for source, the search is a list of manufacturers and labels that match the query. Fehlt eine Übersetzung, ist Ihnen ein Fehler aufgefallen https://tereseengqvist.se/hd-filme-stream-online/horrorfilme-im-wald.php wollen Sie uns einfach article source loben? Und Ihr Duft, ist das Bay Rum? D bzw. There have been umpteen of sailing ships in the Flensburg Bay, hand-made music and show on land and the desired big bottles of rum for the second in each class. Wie check this out Ihnen das Online Wörterbuch? In Ihrem Browser ist Javascript deaktiviert. Langenscheidt Englisch-Deutsch Wörterbuch rum. Vielen Dank! Inhalt möglicherweise unpassend Entsperren.

The term "Byzantine" is a modern designation to describe the Eastern Roman Empire, particularly after the major political restructuring of the seventh and eighth century.

In the Ottoman Millet system, the Eastern Orthodox subject peoples i. In modern Turkey, Rum is still used to denote the Greek Orthodox minority population of Turkey and other pre-conquest remnants, cf.

Historical people so designated include the following:. During the 16th century, the Portuguese used "rume" and "rumes" plural as a generic term to refer to the Mamluk - Ottoman forces they faced then in the Indian Ocean.

The term " Urums ", also derived from the same origin, is still used in contemporary ethnography to denote Turkic-speaking Greek populations.

From Wikipedia, the free encyclopedia. For other uses, see Rum disambiguation. German-English dictionary : translate German words into English with online dictionaries.

Zur Herstellung dieses Rums werden verschiedene jährige Rum-Destillate verwendet. To make this rum , various year-old rum distillates are used.

Im Dictador 20 liegt die Altersspanne der abgefüllten Rums zwischen 16 und 24 Jahren. In the Dictador 20, the age range of the filled rums is between 16 and 24 years.

Die Bar bietet eine Auswahl an exotischen Cocktails und eine Vielzahl von hausgemachten aromatisierten Rums. Some distillers use chilled heads on their retorts which condense the vapours as they rise up causing them to fall back into the chamber.

This is called reflux and it can also be achieved by the way the head on the pot still is shaped. Reflux increases copper contact and effectively raises the boiling point so producing a lighter distillate.

Column stills are also known as 'continuous stills' because, as their name suggests, they can be run continuously without the need to stop and start between batches as in pot stills.

This, coupled with the higher concentration of alcohol in the final distillate, makes column stills much more economical to operate than pot stills.

They also allow the production of lighter, cleaner rums. Simple column stills like that designed by Aeneas Coffey consist of two tall columns, one called an 'analyzer column' and the other the 'rectifying column'.

Perforated copper trays or 'plates' sit horizontally in each, like the floors in an skyscraper. Put simply steam is introduced at the bottom of the still and the wash mid way up.

The hot steam rises through the still with each floor or plate acting to distil the wash with heavier compounds unable to rise to the next floor so falling while lighter compounds vaporise and ascend the still.

The two columns are linked, the second further purifying the vapours from the first while at the same time heating the wash that will charge the first analyzer colum.

The taller the stills, the more plates they contain and so the purer the alcohol lighter rum produced. More modern three and four column stills allow for more efficient rectification.

Cooling jackets can be used to increase reflux and there is also a move to use vacuums in column stills which reduce the boiling points and so the temperature the still runs at.

Modern column still technology allows light and extra-light rums to be produced efficiently and cheaply.

Thus each island and country where rum is produced tends to have its own style, favoured by the native population who have grown-up drinking that style of rum.

Thus Trinidadian rums taste very different to Jamaican rums or Martinique rums. Like all distillates, regardless of whether they are distilled in pot or column stills, all rums are clear when they condense after distillation.

Colour in rum is the result of ageing in oak casks and also the possible addition of caramel colour.

White rum can simply be a sugar cane distillate watered down and bottled. The fact that ageing in oak barrels improves the raw rum was discovered when ships carried rum on the long passage to Europe, it arrived darker in colour and with an improved flavour.

Due to their plentiful supply, rum is most commonly aged in American oak casks which have previously been used to age American whisky bourbon.

This is due to the rules of bourbon dictating that the whiskey must be aged in new white oak casks so once used they are useless to the bourbon industry, other than as a commodity to be sold to other distillers around the world.

The inside of these casks are charred at the cooperage when first made. This caramelises natural sugars on the wood's surface increasing the vanillins.

Some distillers increase the surface area of wood in the cask by inserting oak or charred oak chips. This reduces the ageing period required to gain a similar effect and is viewed by many including me as being something of a shortcut, as although it imparts a lot of flavours from the oak, the effects of extended oxidisation and evaporation are not replicated.

Whether a cask is a 'first re-fill', meaning the cask was previously used to age another spirit and this is its first time it has been used to age rum.

Or it is a second or third re-fill will make a huge difference to the effect the cask has on the maturing spirit.

Some say that every year of 'tropical ageing', where the oak's pores are wide open so allowing the rum to soak deep into the wood, is equivalent to three years in a cold warehouse were the pores will be more closed.

To prevent casks destined for extended ageing from gradually emptying over the years, it is common for casks to be topped up with rum from other casks in same batch.

Thus, you might start with ten casks of rum from a particular batch and ten years later be left with only five casks. Thanks to Don Facundo Bacardi's lead it is common to use charcoal filtration during the production of light rums.

This filters harsh and undesirable components from the rum and different types of charcoal can be used to remove different substances and so "smooth" the rum.

Although a closely guarded secret it is known that Bacardi use a mix of tropical woods and coconut shells to filter their charcoal.

Charcoal filtration can also remove the colour imparted by age so a three year old rum may be crystal clear when bottled.

Charcoal filtration may be used before and after ageing. Blending is the final process available to the distiller to alter a rum's character.

Many rums are blends of light and dark rums of different ages. It is at this blending stage where some of rums controversies occur.

Many rum producing nations have precious few rules governing age statements and additives, and I am not being controversial by saying that some producers take advantage of the lack of regulations or governing bodies.

The Caribbean Rum Marquee for example, presently proves little else than that a rum originated in the Caribbean.

Additives used to boost a rum's flavour include prune wine, chaptalized fruit juice, boisse, sugar, spice and flavourings.

As for age statements, in many cases they are just that, statement and not fact. In the case of the best producers and regulated markets, these age statements rightly represent the age of the youngest rum in the blend.

Others portray the average age of the rums in the blend and some are simply meaningless. It is common for caramel to be added to aged rums to 'correct' the colour, and lets be honest, often to darken the colour so potentially giving the rum an older appearance.

Conversely, some aged rums are charcoal filtered to remove any colour and are bottled completely clear.

So with rum what you see is not necessarily what you get. Before bottling, quality rums are left to marry in tanks - this allows the different flavours and bouquets of the many rums in the blend to fuse together.

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Schicken Sie es uns - wir freuen uns über Ihr Feedback! Manchmal musst du dich einfach zurücklehnen mit deiner akustischen Gitarre und einer Gallone voll mit Rumum die Melodie des Ozeans zu spielen. Read article Einloggen. Wie kann ich Übersetzungen in den Vokabeltrainer übernehmen? There have been umpteen of schlГјmpfe 3 ships in the Flensburg Bay, hand-made music and show on land and learn more here desired big bottles of rum for the second in each class. Die Gegend ist für ihre Plantagen bekannt, in denen Mandelbäume, Pflaumen, Pfirsiche und Kirschen angebaut werden, die zur Herstellung von verschiedenen Spirituosen und Likören verwendet werden. You can enter a word, but if you do not know the exact name of rum you are looking for, simply enter only what you remember the name, or it may be the beginnings of carrey kidding jim. Wir waren in der Wüste, im Wadi Rumin einem kleinen Jeep. Search the full text of passes https://tereseengqvist.se/serien-stream-to/lemonade-mouth-ganzer-film.php the labels, the search is a list of manufacturers and labels that match the query. Du siehst click to see more Rum Rum deutsch Tugger aus. rum deutsch The details of the story are disputed, as many historians claim the cask contained French brandywhilst others claim instead the term originated from a toast to Https://tereseengqvist.se/neue-filme-online-stream/super-bowl-2019-live-stream.php Nelson. Rhum is the term that typically distinguishes rum made from fresh sugar cane juice from rum made from molasses in French-speaking locales like Martinique. Some of these rum deutsch congeners are oily and are referred not rex kino quickly as fusel oils. It also serves as the basis for the term tapping the admiral being used to describe surreptitiously sucking liquor from a cask through a straw. Red Rum with Joe Smith up. Rum has also served as a popular medium of economic click the following article, used to help fund enterprises such as slavery see Triangular click the following articleorganized crime, and military insurgencies e. Rum can be made by distilling the beery type liquid produced from fermented fresh sugar cane juice. I'll see to it. Retrieved 28 July

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