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. 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). 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. Advertising Services Advertise your business with The Guide Liverpool, reaching 1000’s of locals. Read More Popular 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.

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. 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.Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy. This should take approximately six minutes.

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.Traditional Jamaican double retort, three vessel design (pot, low wine retort, and high wine retort). Finally, the alcoholic vapors are condensed at the last stage of distillation, with rum exiting the still at 85-87%. Why Copper? 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