Rum baba and became a popular Neapolitan specialty under the name "babà" or "babbà". The pastry has appeared on restaurant menus in the United States since 1899, if not earlier. In 1844, the Julien Brothers, Parisian pâtissiers, invented the Savarin, which is strongly inspired by the "baba au rhum" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the "baba au rhum" as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake. Rum baba A rum
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