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
Cruzan Rum Rum Distillery" (formerly known as Estate Diamond) has been in operation for more than 250 years. Tours of the distillery and its historic grounds including original sugar mill run 6 days a week in Frederiksted. Cruzan Rum Cruzan Rum ( ) is a rum producer located in Saint Croix, U.S. Virgin Islands. It is owned by Beam Suntory. Their distillery was founded in 1760 and claims the distinction of "the most honored rum distillery in the world." For eight generations and through various changes in corporate ownership, the distillery has been managed by the Nelthropp family. The distillery is also