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Diablerie, v. 1, issue 1, January 1944
Page 12
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12 diablerie Ageing, of course, improves the flavor, as with any distilled spirits; ageing, and then, blending. The color of rum varies from water clear to a shade little short of India ink. The distillate, about 180 proof, is cut to potable strength, and flavored with molasses, or cane juice, or both. That's where the art comes in, and there is where you get the wide range of flavors. Whiskey is either good or lousy; but, finally, whiskey is whiskey. Rums, however, vary, and enormously, though all do have the characteristic tang. If you have the soul of a collector or connoisseur, rum is your field. Consider the geographical spread: the Demerara Valley of British Guiana; Trinidad; Barbados; St. Croix in the Virgin Islands; Martinique; Cuba; Jamaica; Porto Rico; Haiti and the Dominican Republic; the co-called "New England" rums; New Orleans; Hawaiian Islands; the Phillippines; and then the East Indies. And there must be others. As with wines, the flavor varies with soil and climate; and, starting with that basic difference, look at the permutations and combinations you can get in processing and blending and aging. Panay Rum, from the Philippine island of name, has the peculiar tang which lingers in an empty cigar box. This comes from the cooperage, a so-called mohogany. At first a bit obtrusive, the characteristic tang of Panay and other Island rums becomes pleasantly piquant, particularly in conjunction with your breakfast coffee, or after dinner coffee. The French Martinique rums, whether pale or dark, are suave and delicate, of an almost winey character; just about what one would expect of a Frenchman putting his soul into his work. [A picture of someone toiling in a field.] water water everywhere but not a drop o' grog! Jamaica rums have, to a greater or less degree, an etheral tang, sometimes strong, sometimes barely perceptible, which reminds me of nail polish remover. Demerara rums are rugged, earthy, solid; a stern and manly drink for stern and manly men, and, I may add, for the kind of gal appreciated by that kind of man. Since this is a discussion of drinking, I shall not digress long enough to give specifications of such a lady. Lest I have misled you on Demerara, let me add that what i can best categorize as a rum drinker's gal once offered me a slug from a concealed bottle, and asked me to identify the gargle. I sniffed, swished it around my ball-bear- (next page)
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12 diablerie Ageing, of course, improves the flavor, as with any distilled spirits; ageing, and then, blending. The color of rum varies from water clear to a shade little short of India ink. The distillate, about 180 proof, is cut to potable strength, and flavored with molasses, or cane juice, or both. That's where the art comes in, and there is where you get the wide range of flavors. Whiskey is either good or lousy; but, finally, whiskey is whiskey. Rums, however, vary, and enormously, though all do have the characteristic tang. If you have the soul of a collector or connoisseur, rum is your field. Consider the geographical spread: the Demerara Valley of British Guiana; Trinidad; Barbados; St. Croix in the Virgin Islands; Martinique; Cuba; Jamaica; Porto Rico; Haiti and the Dominican Republic; the co-called "New England" rums; New Orleans; Hawaiian Islands; the Phillippines; and then the East Indies. And there must be others. As with wines, the flavor varies with soil and climate; and, starting with that basic difference, look at the permutations and combinations you can get in processing and blending and aging. Panay Rum, from the Philippine island of name, has the peculiar tang which lingers in an empty cigar box. This comes from the cooperage, a so-called mohogany. At first a bit obtrusive, the characteristic tang of Panay and other Island rums becomes pleasantly piquant, particularly in conjunction with your breakfast coffee, or after dinner coffee. The French Martinique rums, whether pale or dark, are suave and delicate, of an almost winey character; just about what one would expect of a Frenchman putting his soul into his work. [A picture of someone toiling in a field.] water water everywhere but not a drop o' grog! Jamaica rums have, to a greater or less degree, an etheral tang, sometimes strong, sometimes barely perceptible, which reminds me of nail polish remover. Demerara rums are rugged, earthy, solid; a stern and manly drink for stern and manly men, and, I may add, for the kind of gal appreciated by that kind of man. Since this is a discussion of drinking, I shall not digress long enough to give specifications of such a lady. Lest I have misled you on Demerara, let me add that what i can best categorize as a rum drinker's gal once offered me a slug from a concealed bottle, and asked me to identify the gargle. I sniffed, swished it around my ball-bear- (next page)
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