Admirals Cask Rum - Cask Aged 5 Years Caribbean Dark Rum 70cl

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A barrel is one of several units of volume, with dry barrels, fluid barrels (UK beer barrel, US beer barrel), oil barrel, etc. The volume of some barrel units is double others, with various volumes in the range of about 100–200 litres (22–44impgal; 26–53USgal). Casks used for ale or beer have shives and keystones in their openings. Before serving the beer, a spile is hammered into the shive and a tap into the keystone. Rum varies based on its country of origin, but generally speaking, there are a few different types of rum - white rum (sometimes unaged, sometimes aged, and then charcoal filtered), dark rum (aged or with caramel color added), aged rum, spiced rum, rhum agricole (made from sugarcane juice in countries like Haiti and Martinique), and overproof rum.

The opening at the center of a barrel is called a bung hole and the stopper used to seal it is a bung. The latter is generally made of white silicone.

Barrels are also used as a unit of measurement for dry goods (dry groceries), such as flour or produce. Traditionally, a barrel is 196 pounds (89kg) of flour (wheat or rye), with other substances such as pork subject to more local variation. In modern times, produce barrels for all dry goods, excepting cranberries, contain 7,056 cubic inches, about 115.627 L. [34]

Earlier, another size of whiskey barrel was the most common size; this was the 40 US gallons (33.3impgal; 151.4L) barrel for proof spirits, which was of the same volume as five US bushels. However, by 1866, the oil barrel was standardized at 42 US gallons. Beverages aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannins. The presence of these compounds depends on many factors, including the place of origin, how the staves were cut and dried, and the degree of "toast" applied during manufacture. Barrels used for aging are typically made of French or American oak, but chestnut and redwood are also used. Some Asian beverages (e.g., Japanese sake) use Japanese cedar, which imparts an unusual, minty-piney flavor. In Peru and Chile, a grape distillate named pisco is either aged in oak or in earthenware. Some types of tequila are aged in oak barrels to mellow its flavor. "Reposado" tequila is aged for a period of two months to one year, "Añejo" tequila is aged for up to three years, and "Extra Añejo" tequila is aged for at least three years. Like with other spirits, longer aging results in a more pronounced flavor. Wooden casks of various sizes were used to store whale oil on ships in the age of sail. Its viscous nature made sperm whale oil a particularly difficult substance to contain in staved containers. Oil coopers were probably the most skilled coopers in pre-industrial cooperage. Olive oil, seed oils and other organic oils were also placed in wooden casks for storage or transport.Canadian Food and Drug Regulations (C.R.C., c. 870) – Canadian Whisky, Canadian Rye Whisky or Rye Whisky (B.02.020)". Accessed on December 15, 2010.

Vernors ginger ale is marketed as having a "barrel-aged" flavor, and the syrup used to produce the beverage was originally aged in oak barrels when first manufactured in the 19th century. [24] Whether the syrup continues to be aged in oak is unclear. [24]

Early casks were bound with wooden hoops and in the 19th century these were gradually replaced by metal hoops that were stronger, more durable and took up less space. The term barrel can also refer to roughly cylindrical containers or drums made of modern materials like plastic, steel or aluminium. Though not an officially recognized category, dark rum is aged rum that is dark in appearance from the time spent in a barrel interacting with wood. Of course, there might be caramel coloring or molasses in the liquid to darken the color, too. Plantation rum makes a great dark rum with just a bit of caramel color. Given its French ownership, the rum gives off a distinctly French twist—Xaymaca Special Dry is a blend of Jamaican pot still rum aged for one to three years in Jamaica, then another year in cognac casks in France. Flavours of pineapple upside-down cake, honeyed orchard fruit, brown sugar, and cinnamon pastries can be enjoyed in this approachable single malt from The Glenlivet. For Caribbean Reserve, the clue is in the name, as the huge distillery took a portion of this whisky and finished in casks which previously held Caribbean rum. The distillery folks recommend making a malty twist on a Mai Tai with this, which sounds delicious. Modern wooden barrels for wine-making are made of French common oak ( Quercus robur), white oak ( Quercus petraea), American white oak ( Quercus alba), more exotic is Mizunara Oak [5] all typically have standard sizes: Recently Oregon Oak ( Quercus Garryana) has been used. [6]

cask". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.) Although it is common to refer to draught beer containers of any size as barrels, in the UK this is strictly correct only if the container holds 36 imperial gallons. The terms " keg" and "cask" refer to containers of any size, the distinction being that kegs are used for beers intended to be served using external gas cylinders. Cask ales undergo part of their fermentation process in their containers, called casks. This is probably the most famous example of a rum cask-finished whisky, an increasingly popular choice for brands and distilleries who want to add a delicious dose of flavour from a source with historical precedent. You all know the classic from one of Speyside’s standouts, so we thought we’d showcase some other whiskies that have benefitted from a rum-soaked secondary maturation.Terebelo, Binyomin (2022-01-01). "Oak Used To Create Casks For Aging Spirits Such As Made At Terebelo Distillery". Terebelo. Kenneth Kilby (1989), The cooper and his trade, Fresno, California, Linden Publishing, p. 91 ISBN 0-941936-16-3. Jamaican rum has a high ester count which give aromas and flavors across the spectrum, most particularly fruit flavors like grapes and berries, bananas, and pineapple. Jamaican producers learned early on that such naturally occurring compounds could be generated through longer and less-controlled fermentation, and by c reating conditions suitable for ester formation. Higher-ester Jamaican rums may ferment anywhere between one and three weeks, or even longer compared to other island rum producers which ferment for one to three days. Since the U.S. law requires the use of new barrels for several popular types of whiskey, which is not typically considered necessary elsewhere, whiskey made elsewhere is usually aged in used barrels that previously contained American whiskey (usually bourbon whiskey). The typical bourbon barrel is 53 US gallons (200L; 44impgal) in size, which is thus the de facto standard whiskey barrel size worldwide. [19] [20] Some distillers transfer their whiskey into different barrels to "finish" or add qualities to the final product. These finishing barrels frequently aged a different spirit (such as rum) or wine. Other distillers, particularly those producing Scotch, often disassemble five used bourbon barrels and reassemble them into four casks with different barrel ends for aging Scotch, creating a type of cask referred to as a hogshead. [21] Brandy [ edit ]