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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. Finally, the alcoholic vapors are condensed at the last stage of distillation, with rum exiting the still at 85-87%. Why Copper?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. 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.

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 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

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. 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.

Liverpool to host International Club Health Conference which is focused on improving nightlife safety Meanwhile for the syrup, put the sugar and rum in a small saucepan with 200ml/7fl oz water and bring to a rolling boil.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. 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. 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. Meet Joe and Lisa. Joe and Lisa are a husband and wife team with 3 beautiful children and a passion for Rum and upcycling. 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.

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 a minimum of four years in the barrel, Rum-Bar Gold is aged exclusively at the Worthy Park Estate, in the geographical center of Jamaica. The high humidity, warm days, and cool nights, result in a rapid aging process, allowing our rums to develop rich, deep flavor profiles at younger ages. Due to the tropical aging environment, we often lose 4-6% annually as the Angel's Share. A superb hi-ester, funky Jamaican overproof. I would say this is even better with Ting than Wray & Nephew. 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. Interesting menu, great vibe, good use of local ingredients. Eat on the beach, eat in the bar. Monk fish and chorizo roll, very tasty! An authentic and traditional Jamaican rum and our first release under our Worthy Park range of bottling’s.