Tuesday, November 12, 2024

INTERNATIONAL TYPES OF RUM

 

WHAT IS RUM ?

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters.[1][2][3]

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.


INTERNATIONALTYPES OF RUM

French Rum & Rhum Agricole

Rhum Clément Secrets de Futs Rhum Agricole

Rhum Clément

While consisting of fewer territories, French-style “rhum” has a rich and celebrated heritage. It is best known for “rhum agricole”, which is produced from sugar cane juice rather than molasses.

Although sugar cane juice rum may sometimes be made in Spanish areas as well, it tends to be mostly associated with the French style.

Similarly, the term “rhum agricole” implies a traditional and artisanal approach. This term seeks to distinguish it from the substantial Spanish and English “rhum industriel.”

Of the islands that produce it, only Martinique has an appellation as it is still a territory of France. The AOC Martinique Rhum Agricole regulates its production with regards to distillation and ageing.

Typically, French-style rum will reveal fresh herbaceous notes with a delicate mouthfeel. It’s often distinctively lighter than Spanish or English-style rums thanks to the use of sugar cane juice rather than molasses.

Finally, French-style rum can also be found on the La Réunion and Mauritius islands just off the Eastern African coast in the Indian Ocean. Like the Philippines and Spanish-style ron, they are heavily influenced by French production methods.

Key French-Speaking Rum Territories

  • Haiti [e.g. Rhum Barbancourt]
  • Guadeloupe [e.g. Damoiseau]
  • Martinique [e.g. Rhum Clément]
  • Mauritius [e.g. Saint-Aubin]
  • La Réunion [e.g. Rhum Charette]

Other Regions & Varieties

Brazilian Cachaça Sugar Cane Juice

Although they may not technically be regarded as rum, there are numerous drinks around the world that are quite similar:

  • Aguardiente de Caña: Unaged distilled cane spirit primarily from Mexico and other Spanish-speaking countries.
  • Cachaça: Brazilian cane spirit occasionally classed as rum.
  • Liberian Cane Juice: African distilled cane spirit.
  • Seco Herrerano: Triple-distilled sugar cane drink similar to vodka.
  • South African Spook: Distilled beverage closely related to the Liberian variant above.
  • Rum-Verschnitt: A German mixture of dark rum, rectified spirit, and water with colouring agents.
  • Tuzemák: A Czechlosvaokian spirit made from distilled sugar beet.

Occasionally, some of the beverages listed above may be classed as rum by certain countries. However, they are generally treated as an entirely different spirit.

Rum Grades & Ages

Ron Diplomatico & Glencairn Glass

As mentioned earlier, the rum industry isn’t standardized throughout its different territories. Therefore, this is no definitive classification for the different types of rum.

Nevertheless, each type of rum is usually categorized among the following grades:

Use the links above to jump ahead or scroll down to learn about them all.

Light / White Rum

Occasionally referred to as “Plata”, “Blanco”, or even “blanc”, white rum is usually aged despite its appearance. Indeed, Mexico requires a minimum of 8 months ageing whereas it’s 2 years in the Dominican Republic, Panama, and Venezuela.

Occasionally, the rum is aged in steel vats to prevent it from taking on additional flavours. However, it may also be aged in wooden casks and then filtered to remove the colour and any impurities.

Light rum is often mild in flavour but quite sweet. Typically, it’s a cocktail ingredient, which is why it’s one of the most popular types of rum. However, light rum is sometimes enjoyed neat with ice.

Finally, it’s rare than light rum is above 40% ABV as it’s often diluted to the legal minimum for a maximum yield.

Amber / Gold / Pale Rum

Gold rum is often regarded as a compromise between clear rum and dark aged rums. Usually, it’s aged for around two years using white oak ex-bourbon barrels. Although gold rum will have a richer flavour than light rum, it rarely delivers anything overly complex.

Consequently, it’s often used as an alternative for cocktails. That being said, it’s often seen as easier to drink neat and can also be more refreshing than dark rum. Confusingly, some amber rums that follow a traditional method may use the “añejo” term, which usually indicates darker rum.

Dark / Añejo / Aged Rum

Flor de Caña 18 Bottle Close Up

Dark rum is a complex and varied classification that can be occasionally somewhat vague. However, it is also one of the most prestigious types of rum.

Certain rums can be darkened by using caramel and its flavour is adjusted with additives like vanilla essence. Although it’s aged, it might not be for much longer than gold rum.

Consequently, some brands seek to distinguish themselves by using other terms. As mentioned above, French-speaking islands have adopted “agricole” to describe their process.

Meanwhile, some Spanish-speaking territories will use “añejo” to emphasise the ageing process. Sometimes, this is translated into English or the term “premium” may be added to make it clearer for marketing.

Cheaper dark beverages may be used for mixing while more premium rums are enjoyed as sipping spirits like cognac.

Nevertheless, dark rums are usually aged for a number of years in oak barrels. Occasionally, the barrels are charred for bolder flavours but may consist of virgin oak, ex-bourbon, sherry, and cognac casks, too.

Hotter territories will require shorter lengths of time due to the aggressive angel’s share. Conversely, producers in milder climates can easily age their rums for longer.

While rare, you may also find vintage rum, which consists only of a single year’s sugarcane harvest. This approach is not dissimilar to Millésime Armagnac.

Finally, some particularly dark rums are referred to as black rum. However, black rum is primarily used for cooking rather than as a drinking rum and is usually an extension of the dark category. Nevertheless, it usually differentiates itself by being made from heavily boiled blackstrap molasses.

Navy & Overproof Rum

Although closely related, overproof and navy rums aren’t necessarily the same. Overproof rum is usually golden and can be as high as 70 to 80% ABV rather than the 40% minimum.

Overproof rums are typically made for domestic markets for mixing punches and may also be used for cooking, especially when preparing a flambé dish.

Stronger rums were valued by the Royal Navy and to avoid overly-diluted spirits, samples were mixed with gunpowder to see if it would ignite when exposed to a flame.

The practice, which was also used for gin, lead to the term “gunpowder strength”, which was often used interchangeably with “navy strength”. With the invention of the hydrometer, this strength is known to be at least 57% ABV. It soon replaced cognac and was rationed to sailors with lime or in a grog to prevent scurvy.

While similar to overproof rums, the naval variant is often a type of dark rum. Occasionally, it’s blended from several different rums that are sourced from territories like Jamaica, Guyana, Barbados, and Trinidad.

As a result, it was made by English-style rum producers and is an important part of their tradition to this day. It was a valuable commodity and used for trading by privateers, which is why it’s often associated with pirates and buccaneers.

Spiced & Flavored Rum

Spiced rum is often confused with dark rum. However, beyond a dark appearance, they’re not the same. Most are made from gold rums and their appearance is darkened with flavoring.

Typically, spiced rum is flavored with spices like cinnamon, cloves, and aniseed but fruit such as coconut and pineapple are common as well.

This type of rum is often used as a mixer but may be sipped neat with ice. Furthermore, French-speaking countries have a proud tradition of adding pieces of fruit to white rum at home, which is left to age as a “rhum arrangé”.

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INTERNATIONAL TYPES OF RUM

  WHAT IS RUM ? Rum   is a   liquor   made by   fermenting   and then   distilling   sugarcane   molasses   or   sugarcane juice . The disti...

Sunday, November 10, 2024

ATTRACTIONS IN ZANZIBAR

The must-see attractions in Zanzibar are:

Mnemba Island

Mnemba Island is a popular scuba diving site, with a wide variety of corals and associated species, as well as occasional sightings of larger species such as turtles and dolphins. Calm conditions are most frequent in November and March, with maximum visibility.


mnemba island view 1

mnemba island view 2

mnemba island view 3

mnemba recreation activities 

Salaam cave

Salaam Cave in Kizimkazi, located on Zanzibar's southern coast, offers a fascinating glimpse into both the natural and conservation beauty of the island. Formed over millennia, this cave is a geological marvel with unique limestone structures shaped by the forces of water and time. Known mainly for its role as a sanctuary for sea turtles, Salaam Cave provides a rare opportunity for visitors to swim with these gentle creatures and learn about their rehabilitation, making it a key part of Zanzibar's marine conservation efforts.


 This unique experience can be paired with other attractions in Kizimkazi, such as dolphin spotting and enjoying the nearby beaches, enhancing the adventure for visitors seeking to connect with Zanzibar's natural landscapes and wildlife.

In summary, Salaam Cave combines natural wonder with conservation work, creating an awe-inspiring experience centered on Zanzibar’s commitment to protecting its marine life.

Nakupenda Beach

Nakupenda Sandbank is one of the most stunning beaches in Zanzibar and Africa as a whole. Its spectacular beach spreads across the extensive Indian Ocean shoreline, boasting of beautiful white sand and clear blue waters.
view 1

view 2

view 3


Baraka Natural Aquarium

Baraka Natural Aquarium, located in the village of Nungwi on the northern tip of Zanzibar, is a unique natural attraction that offers visitors the chance to observe marine life in their natural habitat. The aquarium is a small enclosure formed by natural coral rocks, where the sea meets the shore during high tide. It is home to various species of fish, turtles, and other marine creatures.

Suggested Duration1-2 hours

What to expect?



Visitors can expect to witness a variety of marine life up-close, including sea turtles, colourful fish, and other marine creatures. You can also engage in snorkelling and swimming with the turtles. During the visit you can also feed turtles with sea weed or just spend your time in the water. Also, you can take snorkelling mask to dive and watch them in their natural environment.

Mangapwani Slave Chamber

Slave Chambers: Built around 1880 from the cave and connected to the seaside 2kms away, the area is surrounded by varieties of indigenous trees such as Breadfruit, Ramboutants and scent shrubs.



It was an important transit point for the captured slaves to be sold to the outside world at the time of the abolishment of slavery in 1873. Between 1880-1905, the chamber was being used as a place of concealment of the human cargo pending their disposal.

A utilized as the hideout by the Arabs for their human cargo ready for shipment. The four hour guided tour begins and ends at your hotel. Mangapwani (“Arab Shore”) lies in a district where many Arabs used to live.

In the village there is a Police Station, also a large government “Bungalow” which was built by the Arabs who originally owned Prison Island. Newly opened Serena Restaurant is nearby the Slave Caves. Swimming, Sun bathing may be done widely.

What are the best tours in Zanzibar?
  1. From Zanzibar: Selous Game Reserve Day Safari
  2. From Zanzibar: Mikumi Day Safari trip with  Meal
  3. Mnemba: African Maldives Day Tour with Lunch
  4. Zanzibar: Stone Town, Spice Tour and Prison Island Day Trip
  5. From Kendwa: Mnemba Boat Trip and Dolphin Snorkel Adventure
 GetYourGuide through miconcomred@gmail.com

 Best tours to do in Zanzibar with kids?
  1. From Zanzibar: Mikumi Day Safari trip with   Meal
  2. Mnemba: African Maldives Day Tour with Lunch
  3. From Kendwa: Mnemba Boat Trip and Dolphin Snorkel Adventure
  4. Zanzibar:Nungwi Turtle Aquarium Guided & Beach Half-Day Trip
  5. Zanzibar: Swim with Sea Turtles at Baraka or Salaam Aquarium 

GetYourGuide through miconcomred@gmail.com

Thursday, November 7, 2024

WHAT IS VODKA ?


What Is Vodka?

Vodka is a distilled spirit made most commonly from grains or potatoes. Traditionally, the clear liquor is famously from Russia and Poland, but today it's made all over the world. 
. It's drunk worldwide, too.  Vodka is also the most popular liquor to use in cocktails, mixed drinks, and shots, making it essential in every bar.


Vodka vs. Gin

Vodka and gin are both clear distilled spirits that are most often distilled from grain. They taste nothing alike, however. Where vodka is typically described as tasteless, gin is flavored with a variety of botanicals which is dominated by juniper. Some of the modern gins downplay this piney flavor to create a softer taste that appeals to vodka drinkers. Likewise, some herb-infused vodkas can be similar to gin. Despite their differences, the two liquors are often used interchangeably in cocktails.
 For instance, you can have either a gin or vodka martini or top either spirit with tonic water or another soda.

Fast Facts
  1. Ingredients: Grains, potato
  2. Proof: 80–100
  3. ABV: 40–50%
  4. Calories in a shot: 64
  5. Origin: Russia, Poland, Europe, U.S.
  6. Taste: Grainy, silky, oily
  7. Serve: Straight, chilled, on the rocks, cocktails, shots


What Is Vodka Made From?

Vodka is a vast and varied category of liquor and unlike some other spirits, there are no set regulations governing its production. Vodka has a Russian origin and is often called a "neutral grain spirit" because the standard method for making it is by fermenting and distilling grain. This can be corn, rye, wheat, or any other grain that the distiller chooses to use. Potato vodka has long been a popular product of Poland and other potato growing regions, such as Idaho and Scandinavian countries. Vodka can be distilled from nearly anything, though and you will find vodkas made from things like beets and grapes.

Vodka is a rectified spirit, meaning that it is often distilled at least three times. Some are distilled five or more times. It has become common practice for a vodka brand to broadcast that their vodka has been distilled X number of times. The assumption is that the more times it is distilled, the cleaner and smoother it is. Generally, this is true. As vodka takes each trip through the still, the "heads" and "tails" are often removed. These are the parts of the distillate found on the top and bottom of a finished batch. By taking only the "heart" of the distillate, the vodka becomes cleaner and has fewer impurities.

After distillation, vodka may be filtered, often through charcoal. Vodka requires no aging and is ready to drink right away. However, it is cut with water from still strength to bottling proof, which is typically 40 percent alcohol by volume (ABV, 80 proof). Though less common, 100-proof vodka and higher are available.

Vodka's neutral taste also relies on one very important factor: water. You will see many brands brag about using mountain spring water or some other ultra-clean source to create a smooth vodka. This element cannot be discounted and is very important to the distillation and bottling process.

What Does Vodka Taste Like?

Vodka is known for lacking a distinct taste. Instead, a stylistic difference in brands is their texture on the tongue, referred to as the mouthfeel. Some vodka, such as Absolut, has an oily, silky texture with a hint of sweetness, while others like Stolichnaya are clean, watery, and have a medicinal finish. That said, today's vodka .

Vodka is not necessarily tasteless or odorless and there are distinct differences between vodkas. The flavor of vodka is subtle and often like a clear grain. If you taste enough vodka of a great variety, you will begin to pick up the differences. 

The heat of vodka 

is another term you may hear.This is the burn that is revealed on the tongue or back of the throat when you drink it straight and another way of indicating a vodka's smoothness. Heat is often determined by the care a distiller puts into creating a clean vodka, particularly in the number of distillations and the filtering method. Less expensive brands tend to burn in the mouth and throat, while premium brands are generally smooth and subtle.

Flavors

The flavored vodka scene has exploded and if you can think of a flavor, it is probably available somewhere. The most popular flavors include citrus (whether a single fruit or a blend) and vanilla. All types of berries, as well as melon, pineapple, pomegranate, and other types of fruits, are used to flavor vodkas as well. Chocolate and espresso vodkas are popular and a newer category simulates the taste of a variety of desserts and candies. 
There are even more obscure flavors like salmon, bacon, hemp, and tobacco, though these tend to be novelties and don't last long on the market. 

Some flavored vodkas are produced using the traditional infusion method of steeping ingredients like fresh fruits and herbs in a finished vodka. Many vodkas, however, simply add ingredients like natural or artificial flavor extracts to the vodka. Due to the flavor additives, most are bottled at 70 proof.

It's also easy to make your own vodka infusion. Beginning with a clear vodka and using fresh fruits, herbs, and spices, you can easily create your own flavor combinations that are fun to use in a variety of cocktails. 

How to Use Vodka

Traditionally, vodka is drunk straight, whether enjoyed as a sipper or downed quickly as a shot. Chilling a bottle helps it go down smoothly and some drinkers prefer to serve it on the rocks. Straight vodka can also be shaken or stirred with ice, then strained into a glass for a smoother drink.

Its popularity as a cocktail ingredient comes from the general characteristic that it has no discernible flavor. This allows the other ingredients of a drink to become the focal point, which is why you'll find vodka cocktails and shots of every imaginable flavor and style. It works just as well in a martini as it does in vodka and soda or mixed drinks with layers of fruit.

Cocktail Recipes

There are thousands of vodka cocktails to explore. It's a key to many of the drinks that adorn the modern martini menu and essential for some of today's most popular bar cocktails.

  1. Bloody Mary
  2. Cosmopolitan
  3. Screwdriver
  4. Vodka Martini
  5. Vodka Tonic
  6. Popular Brands

The vodka market is massive but all vodka is not created equal. You will find outstanding bottles as well as those you wish you didn't buy. Then, choose a top-shelf vodka to keep on hand for martinis, cocktails with transparent flavors, and for sipping straight. While the big-name brands are reliable, don't ignore lesser-known brands because there are some impressive craft vodkas made today. Most brands also offer flavored vodkas; some have just a few while others sell a dozen or more.

  • Absolut
  • Belvedere
  • Grey Goose
  • Smirnoff
  • Stolichnaya
  • Three Olives
  • UV Vodka
  • Van Gogh

Cooking With Vodka
Vodka makes an appearance in some food recipes. You'll primarily find it in pasta sauces and desserts. It's also incorporated into Eastern European dishes, such as Ukranian kovbasa sausage and Polish walnut cookies, as well as Russian foods like a classic Napoleon cake.

Wednesday, November 6, 2024

WHAT IS A CRITICAL CONTROL POINT IN A HACCP PLAN

 HACCP stands for hazard analysis and critical control points.


A food safety plan helps you identify potential hazards in your operation, determine the controls you need to prevent or minimize those hazards, and verify that those controls are working as intended. Using a HACCP plan makes it easier for your food business to identify, prevent and manage food safety risks in your production process. A CCP is any point in a process where something could go wrong (like spoilage) because of the way you handle food products.


Your HACCP Plan & Critical Control Points (CCPs)

A HACCP plan (Hazard Analysis and Critical Control Points) is a system that dictates how you monitor, control, and track food safety from the time it enters your kitchen to the time it leaves your restaurant. In this article, we’ll discuss what a HACCP plan is and how it can benefit your business.


What Is a HACCP Plan? What is a CCP?

A HACCP plan is a document that outlines all of the critical control points in your facility. A critical control point is any step in food production where an error could cause foodborne illness or injury. For example: if someone dropped raw chicken on the floor and then put it back into storage for later use without properly cleaning or sanitizing it first, that would be considered an error at one of their critical control points because there were bacteria present on their hands or clothing which they transferred onto their other products while handling them—resulting in potential contamination when others consumed those products later on down the line as well as making them sick themselves due to ingesting something contaminated with bacteria like salmonella).


What is a Food Safety Hazard or Biological, Chemical or Physical Agent?

A food safety hazard is a biological, chemical, or physical agent in, or added to food that may cause illness or injury. Food safety hazards can be natural or man-made. They are present either in raw materials, ingredients, the environment, and/or the processing environment.


Food safety hazards can be a result of:

● The organisms (bacteria) causing illness through poisoning (pathogenic bacteria) and infections (non-pathogenic bacteria). These pathogens include Salmonella, E-coli and Campylobacter.


● Poisonous plants like mushrooms that grow on trees as well as poisonous fish such as puffer fish contain tetrodotoxin which is lethal when consumed by humans with no antidote available to neutralize its effects once ingested!


Learn the basics of critical control points (CCPs).

Critical control points (CCPs) are points in the process where hazards can be controlled to minimize the risk of foodborne illness. These points are used to identify and control the most likely causes of foodborne illness.


CCP’s focus on prevention, not detection. They’re not a monitoring system; they’re a way of thinking about HACCP as something you do with your entire operation, instead of just at one point in time. That’s why CCPs are so useful—they help you look at your whole system, determine where problems might arise, and then take measures to correct them before they become an issue for consumers.


In the end, your HACCP plan is only as good as the critical control points that you choose to include. So, make sure to consider all of the factors that affect food safety when determining which points are most important for your business.

CLEANING SICK CUSTOMER ROOMS

 Customer room cleaning upon sick customer check-out

Rooms, when vacated by a sick customer, should 
be thoroughly cleaned as soon as possible and 
ventilated by opening windows. 

• If items cannot be appropriately cleaned,consideration should be given to discarding these items.

• Unused disposable items e.g. toilet rolls,
plastic cups should be discarded.

• Remove window curtains, avoiding unnecessary agitation and send for laundering.

• Remove bed linen and unused linen and send
for laundering. All bedding should be laundered.
The load temperature should be maintained
at 65°C (149°F) for at least ten minutes,
or maintained at 71°C (160°F) for at least
three minutes. 

• Decontaminate all equipment in accordance
with manufacturer’s instructions.

• Thoroughly clean all surfaces with a neutral
detergent. If weather permits, place soft
furnishings in sunlight for several hours, as
ultraviolet light is known to inactivate viruses. 

• Steam cleaning of upholstered furniture
and bed mattresses present in rooms upon
customer check out, is suggested.

• After cleaning, disinfect with 0.1% sodium
hypochlorite (1,000ppm available chlorine).

Rooms recently vacated by customers who have
been sick should be left vacant for as long as
possible, until the cleaning routine above has
been undertaken.


cleaning procedure 
for vomit incidents 

Materials:

− Disposable vinyl or latex gloves
− Disposable apron
−Absorbent paper towels
− Disposable cloth
− Plastic waste bag
− Hypochlorite solution 1,000ppm
− Warm water and detergent.

Procedure:

  1.  Put on disposable gloves and apron.
  2.  Gather the spillage together, using absorbent paper towels, and place in a plastic waste bag.
  3. wash area with warm water and detergent using a disposable cloth.
  4. Disinfect area using hypochlorite solution and allow the solution to remain in contact with the surface for ten minutes if practicable.
  5.  Remove gloves and apron and place in plastic waste bag.
Wash hands thoroughly with soap and running water, ensuring that all surfaces are covered. Hand wipes are not a suitable substitute.There is evidence that when a person vomits,  

the virus particles are aerosolized over an area ofapproximately 8m, therefore the whole of the room in which this occurs should be thoroughly cleaned and all surfaces wiped with a hypochlorite solution.