Rum baba sixth of Tanaisie liqueur. Stohrer followed Stanislaus's daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his pâtisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up better. Later, the recipe was refined by mixing the rum with aromatized sugar syrup. The baba is also popular in Naples,
Rum in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colourless. Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy. An indication of this higher rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, tropical rum producers may see as much as 10%. After ageing, rum is normally blended to ensure a consistent flavour. Blending is the final step in the rum-making process. As