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
Damoiseau (rum) 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 and crushed on the same day before fermenting for 24-36 hours. It is