Rum in parts of the French West Indies. Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum and most notably, Mamajuana. Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of rumtopf, bananas Foster and some hard sauces. Rum is sometimes mixed into ice cream, often with raisins, and in baking it
Damoiseau (rum) distilled and then aged for more than four years in charred bourbon barrels. Damoiseau (rum) Damoiseau is a rum distilled in Guadeloupe. it is one of four types of agricultural rums produced in the region at family-owned distilleries. It has roots back to the 19th century and was originally founded as an agricultural estate. Damoiseau was originally founded as a sugar plantation by a certain Rimbaud at the end of the 19th century. The estate was purchased by Roger Damoiseau in 1942 and transformed into a distillery for producing only agricultural rum. Damoiseau is produced from sugar-cane that is harvested