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Cuba: The Legend of Rum

Cuba: The Legend of Rum [Kindle Edition]

Jared Brown , Anistatia Miller , Dave Broom , Nick Strangeway

Print List Price: £17.95
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Product Description

Product Description

Who really invented the Daiquiri and the Mojito, the world's most beloved rum drinks? Is it true that Christopher Columbus brought the first sugar cane seedlings to Cuba? What makes authentic Cuban rum different from all others?

Spirits and drinks historians Anistatia Miller and Jared Brown explore the birth of Cuban rum and the inseparable relationship it has with the Cuban people and their culture together with rum historian Dave Broom and mixologist Nick Strangeway in Cuba: The Legend of Rum.

Rum was not invented by African slaves, who were forced to work on sugar cane plantations throughout the Caribbean. Rather, the birth of this New World spirit traces its lineage to Brazil and southeast Asia. And as the authors discovered, Cuban rum was a child of the Industrial Revolution, taking advantage of technologies that improved the quality, taste, and appearance of this versatile cocktail ingredient.

Published by Mixellany Limited, this full-colour, illustrated edition also details the history of Cuba's famed bars and bartenders, the cantineros, as well as the stories behind such classic Cuban cocktails as the Daiquiri, Mojito, Cuba Libre, and Mary Pickford. Find out how to conduct a tasting of fine, authentic Cuban rums. Discover Cuban rum's relationship to the Cuban people in their music and their religion.

Anistatia Miller and Jared Brown are the authors of Shaken Not Stirred: A Celebration of the Martini and The Soul of Brasil. They are the directors of Exposition Universelle des Vins et Spiritueux in southern France as well as the publishers of Mixologist: The Journal of the American Cocktail. Spirits expert Dave Broom is the author of Rum and contributing editor to Whisky Magazine. Award-winning mixologist and drinks consultant Nick Strangeway is well-versed in the origins and development of classic Cuban cocktails after developing the beverage programme, in 2004, for Floridita London, the British branch of the famed Havana restaurant-bar.

Product details

  • Format: Kindle Edition
  • File Size: 144 KB
  • Print Length: 184 pages
  • Publisher: Mixellany Ltd (29 May 2009)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B002BNKR7K
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Amazon Bestsellers Rank: #414,576 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews on (beta) 3.0 out of 5 stars  2 reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars A well researched and written book about the history, science and art behind Cuban rum 11 Jun 2009
By Luis K. Ayala - Published on
This book takes the reader on a journey that begins with the arrival of Columbus to the New World, including insightful background information about Marco Polo and the influential role he played in motivating Columbus (and his financial supporters) to find the mythical Cipango.

The entire first chapter is devoted to the introduction of the sugarcane, the interaction of the European conquistadores with the local Indians and the economic importance of sugar.

The second chapter discusses the influence of Spanish and other European distillation traditions in the establishment of the foundation of Cuban rum.

Chapter Three is dedicated to the craft of Cuban rum, with special emphasis placed on the role played by the Master Blender (Maestro Ronero) and the style itself, which differentiates rums from Cuba from those from other countries around the world.

The remaining four chapters are a combination of tasting techniques, first person accounts and descriptions of different Havana Club products, classic cocktail recipes and important historical events and/or figures which have elevated the global image of Cuban rum.

Overall this book is well-researched and presented. Serious rum enthusiasts should definitely read it to fill a gap which may otherwise go unattended, as not many books have been written about rum from this very specific Cuban perspective.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc.[...]
2.0 out of 5 stars An ungainly effort that only a committed literary flagellent could enjoy. 9 July 2014
By Paul Flick - Published on
Format:Kindle Edition|Verified Purchase
Despite the low price (for the Kindle version), this book is not worth the money. Part 8th grade social studies report, part Havana Club infomercial, part Cuban travelogue, and part cocktail recipe book, this uncoalesced effort cannot decide what it wants to be. And it does none of them well, save the clubfooted prose of the sub-par middle school student. Why it took four people to author this endeavor is difficult to fathom, yet even more difficult to understand is why none of them sought the wisdom and counsel of even the most inexpert editor.

If you are truly interested in the history of rum in the new world, and prefer your prose (and rum) a trifle more seasoned and sophisticated, I strongly encourage you to seek out Wayne Curtis' excellent "And a Bottle of Rum: A History of the New World in Ten Cocktails," or Ian Williams' equally entertaining "Rum: A Social and Sociable History of the Real Spirit of 1776." Both authors have taken the pains to study both their subject and the craft of writing about it, and for a few more dollars, you will be glad you upgraded from the literary equivalent of Bacardi to Zacapa. Read the better books and you'll know what I mean.
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