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
Rum and fruitiness of rum. As with all other aspects of rum production, no standard method is used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills, so produces fuller-tasting rums. Many countries require rum to be aged for at least one year. This ageing is commonly performed in used bourbon casks, but may also be performed in other types of wooden casks or stainless steel tanks. The ageing process determines the colour of the rum. When aged