Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Khukri Rum Initially the company started distilling alcohol from pot stills. Those initial pot stills are on display in its factory premises and the company now uses three fractionating columns for distillation of alcohol. Distilled from fermented molasses, the Khukri Rum is aged for a minimum of eight months in wooden vats. The producer claims over 80% market share in Nepal and that it has export markets in Japan, South Korea, Hong Kong, Italy, United States, Dubai and Australia. Khukri Rum comes in three varieties; Khukri XXX Rum, Coronation Khukri XXX Rum and Khukri Spice Rum. Khukri XXX Rum (or simply called