I would like some help for an upcoming event of rum and food pairing in a fine-dining restaurant of 4 specific rum followed in the picture. 6chef crew that can create ANY dish. Last course would be desert. Are there any general laws of rum and food pairing? Am very knowledgeable about whisky tasting but when it comes to rum i need help. The list of rum is below. Witch should be first? Witch last with desert? And what dish would be appropriate for each one?
Thanks all in advance for your help.
Highball express 23 y.o
Gosling black seal
Clement select barrel
Santa teressa rum
It should be noted that the heavy rums would be drunk at the end. The same applies to high ester rums, first the light, then the heavy (dark ones), then the high esters. Otherwise, the taste buds are in another dimension after the high ester rum. The light rums with their weak flavors would then be completely drowned out. I don't see heavy or high ester rums in the selection here, you would still have to line them up so that the lightest are drunk first. Or if one rum has more abv, that it is drunk with rather more intense dishes.Clement select barrel is a fresh rhum I think, I could imagine to drink it after a salad. Santa Teressa after a soup. Highball express is Barbados / Panama after a dish with meat (steak or so) and the Gosling after a desert. Something with chocolate like teramisu I have in mind, but you have to be careful not to make it too intense. I would already work the rum into the dessert, something like rum pralines or chocolate rum creme.
Same goes for the after dinner cigar... the lighter the cigar, the better the complimentary dish or drink will be. Post dinner coffee etc are paired well with milder cigars, as well as sugary desserts. Most rums go better with mild to medium cigars. A heavy or strong cigar may over power the stogie.
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