Award-winning author Dave Broom will present his unique and original series of seminars on the weekend of April 22-23 relating to his new book entitled Rum: The Manual.
Dave has been writing about drinks for more than 25 years and has twice won a Glenfiddich Award for Drinks Book of the Year and for Drinks Writer of the Year.
Rum’s Rightful Place In the Spirits World
The new book seeks to dispel any mistaken assumptions about rum and it’s rightful place in the pantheon of great spirits.
“This is not just a world spirit; it is a world-class spirit and has been for longer than any of us realized. It’s time to celebrate rum’s diversity and versatility. Charge your glasses.”
Dave Broom Rum Seminars at Miami Rum Fest
At 5pm on Saturday, April 22 Dave Broom will present a seminar for attendees of the Miami Rum Festival and Trade Expo entitled “Fathoming The Bowl.” He explores rum’s peculiar history and the drinks which shaped the world. Dave Broom will be leading rum enthusiasts on a gentle wander through key points in rum’s complex and convoluted history — what were the rums, how were they made, what drinks did they make — and plotting the rums on his newly developed Flavor Map. There could well be singing!
At 3:30pm on Sunday, April 23 Dave offers more details with “The Rum Treasure Map.” While we all agree that having an increasing number of rums appearing on a daily basis is great news, it can’t be denied that it’s getting kinda confusing to work out what the differences are between them all. That’s why he created the Rum Flavor Map for his latest book Rum: The Manual. He’ll be explaining how it was put together and how it can be used — by tasting a load of rums from all points. Find your comfort zone, workout where to explore next, see stylistic similarities and differences. It could well change the way you think about rum.
Rum: The Manual
In addition to the Dave Broom Rum Seminars, Dave will be on hand at Miami Rum Fest and Trade Expo to sign copies of the new book.
It’s about how to drink rum of all kinds. It’s about classic rums and new-generation rums, about rhum agricole and about premium aged rums, about rums from all over the world. It’s about rum enjoyed with cola and ginger beer and about the best rum for a classic daiquiri. And, it’s about rum cocktails that ooze style and personality. Above all, it’s about enjoying your rum in all kinds of ways.
The days of rum being seen as a minor spirit are over. The category has been reborn in recent years with developments such as the rise of premium aged rums and spiced rums. The range of rums available has widened dramatically, with tiki bars in every major city globally. Add in cachaça — Brazil’s native cane spirit — and you have a hugely popular distillate. So there’s no surprise that the premium rum market is growing at an astonishing rate — from 23 percent per annum in the US to 74 percent per annum in France, for example.
The mission of this book is to bust some myths and to help drinkers appreciate this complex spirit, find the style they like and discover how this versatile spirit can best be enjoyed. It will help you to understand your rum — how it’s produced (whether from molasses, cane syrup or cane juice) and whether it’s dry, sweet, fresh or oaky.
Dave provides a comprehensive history of rum’s sticky and storied past, as well as tasting notes for more than 100 different rums, from rich, sweet mellow Guyana rums to the vegetal peppery rums of Martinique and Guadeloupe and contemporary spiced rums.
In addition, he provides scored notes for how each rum stands up to five different preparations – with coconut water, ginger beer, cola, clementine juice and in a daiquiri. This, along with the flavor camp system Dave created, will help you to find your preferred rum and to create the perfect mix every time.
Finally, a selection of classic and contemporary cocktails shows the wonderful versatility of this world-class spirit.
Rum: The Manual is available at books at stores worldwide and online at Amazon.com an other major retailers.