The most common method of rum production all around the world is by alcoholic fermentation from cane molasses and thereafter distillation of the primitive rum obtained. A well-rounded base and aromatic alcohol is obtained after weeks of the fermentation cycle in the production of rum, as is case of Old Monk Rum. After distillation rum matures in oak barrels from a few months up to 30 years. The maturation period of Old Monk Rum available in Estonia, Latvia and Lithuania, is at least seven years.
Old Monk Rum is perfect for making cold cocktails. Besides that, it also tastes good in hot drinks. A good chef adds it into pastries, ice cream and makes rum compote.
Any day can be brightened rum compote made according to the classic dessert recipe, where fresh or dried berries and fruit are put into the rum for seasoning. Compote with ice cream, whipped cream and aside the wafers are a perfect combination. Coffee and tea are seasoned with rum as well.
Vanilla, cinnamon, cloves, orange, cardamom, star anise and ginger are the best companions for rum. Indeed, these ingredients and rum belong to a Christmas drink.