Rum ball known as either "romkugle", "trøffel" or "sputnik", depending on the region. There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount. To make rum balls, the cake (or biscuit) material is crushed and mixed with fat, cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and
Puncheon rum refining process, can be fermented into alcohol. Puncheon rum Puncheon rum (or puncheon) is a high proof heavy-type rum produced in Trinidad and Tobago. Three local brands, Forres Park, Caroni and Stallion produce bottles that are 75% alcohol by volume. The first puncheon rum is said to have been manufactured in 1627 by the makers of Caroni Puncheon Rum. The name 'Puncheon' is derived from the giant wooden casks, known as 'puncheons' in which the rum was stored. The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered