Tuesday, October 18, 2011
This Rum is made by the fermentation of a combination of one or more of the following, Sugar cane, sugared musts (orange or banana), aniseed, or vegetable maceration ( beet or potato). The most popular of these is one made in the Adean region of Columbia. Aguardiente is similar to Cachaca, which is sweeter and does not contain anything other than sugar cane syrup. The flavor of the Aguardiente varies with the country and region in which it is produced. Some is fruitier, and from Brazil it has more of a rum flavor, depending on which ingredients were placed in the fermentation tank.
They say that it is generally served chilled or on the rocks as an aperitif or a digestif, but we will try to put it to work as a mixer to bring some life into other cocktails. I feel that it will only take a small amount of this to alter the flavor profile of these cocktails. The very strong flavor of the anise can over power a cocktail in short order, and it will take a careful balance to prevent this from happening.
I'll let you know tomorrow how this has all worked out. ;o)