Dominican Cigars, Ron, Rhum & Rum
Dominian Cigars:
To really appreciate why Dominican rum and cigars are ranked among the best in the world, sink your hands deep into the earth around any farm outside the northwestern city of Santiago—this is a magical land. The Cibao Valley has often been referred to as the breadbasket of the Caribbean because of the fertile topsoil that is among the deepest in the world. The landscape is wet and lush and a repository for all that is Mother Nature’s bounty, while the food grown here is hearty and alive with robust flavors, thanks to the temperate climate and steady rainfall.
That same wellspring of nutrients in the Cibao nourishes the tobacco leaves used for cigar production and the tall strands of sugarcane needed to distill rum. So go ahead, bury your hands in the rich earth and feel the life-giving sustenance and smell the mountain air. Sense the 500 years of agrarian life and the generations of families who have toiled the land. It will help you appreciate the taste every time you sip a glass of premium “añejo” rum or pull on a fine “robusto” cigar produced in the Dominican Republic.
Please visit Gabmaster's Blog where he expicitly details what it is truly like to smoke a Dominican Cigar.
Dominican Ron, Rhum & Rum:
The Spanish call it ron, the French say rhum, and the English know it as rum—each derived from the term Rumbullion which is an ancient English word for “tumult.” No matter how you say it, nothing goes with a fine Dominican cigar on a peaceful tropical day better than a glass of quality Dominican rum.
The history of rum is actually the history of the Caribbean. The first colonists brought sugarcane over from Africa and discovered it thrived in the West Indian climate. The cane was crushed for the juice, which was then cooked to produce crystallized sugar for a hungry European market. What was left over was molasses. The colonists, to their happy surprise, discovered that if they left the sticky syrup out in the sun long enough and added a little water, it fermented into something resembling modern-day rum.
Of the more than four million cases of Dominican rum produced annually, the majority is white (or silver or light) rum used for rum and cokes, piña coladas and daiquiris. Another popular drink enjoying a renaissance of its own is the mojito, a concoction of premium white rum, sugar and freshly ground mint leaves. This strong Cuban creation is dangerous. If properly made, it goes down just a little too easy.
article via: Expirience Dominican Republic.com
***Nota: Los enlaces de la historia de la Republica Dominicana que presentamos son hechos que estan escrito en el "libro" de la historia Dominicana. Permitiremos commentarios, pero porfavor de mantener el respeto a todo nivel. Gracias.
To really appreciate why Dominican rum and cigars are ranked among the best in the world, sink your hands deep into the earth around any farm outside the northwestern city of Santiago—this is a magical land. The Cibao Valley has often been referred to as the breadbasket of the Caribbean because of the fertile topsoil that is among the deepest in the world. The landscape is wet and lush and a repository for all that is Mother Nature’s bounty, while the food grown here is hearty and alive with robust flavors, thanks to the temperate climate and steady rainfall.
That same wellspring of nutrients in the Cibao nourishes the tobacco leaves used for cigar production and the tall strands of sugarcane needed to distill rum. So go ahead, bury your hands in the rich earth and feel the life-giving sustenance and smell the mountain air. Sense the 500 years of agrarian life and the generations of families who have toiled the land. It will help you appreciate the taste every time you sip a glass of premium “añejo” rum or pull on a fine “robusto” cigar produced in the Dominican Republic.
Please visit Gabmaster's Blog where he expicitly details what it is truly like to smoke a Dominican Cigar.
Dominican Ron, Rhum & Rum:
The Spanish call it ron, the French say rhum, and the English know it as rum—each derived from the term Rumbullion which is an ancient English word for “tumult.” No matter how you say it, nothing goes with a fine Dominican cigar on a peaceful tropical day better than a glass of quality Dominican rum.
The history of rum is actually the history of the Caribbean. The first colonists brought sugarcane over from Africa and discovered it thrived in the West Indian climate. The cane was crushed for the juice, which was then cooked to produce crystallized sugar for a hungry European market. What was left over was molasses. The colonists, to their happy surprise, discovered that if they left the sticky syrup out in the sun long enough and added a little water, it fermented into something resembling modern-day rum.
Of the more than four million cases of Dominican rum produced annually, the majority is white (or silver or light) rum used for rum and cokes, piña coladas and daiquiris. Another popular drink enjoying a renaissance of its own is the mojito, a concoction of premium white rum, sugar and freshly ground mint leaves. This strong Cuban creation is dangerous. If properly made, it goes down just a little too easy.
article via: Expirience Dominican Republic.com
***Nota: Los enlaces de la historia de la Republica Dominicana que presentamos son hechos que estan escrito en el "libro" de la historia Dominicana. Permitiremos commentarios, pero porfavor de mantener el respeto a todo nivel. Gracias.
posted by Edwin R at 10:28 AM
1 Comments:
Perdon que me desvie del tema pero ando buscando una encuesta para la reunion de los blogeros aqui en NY dame info de eso a ver si caigo por alla!
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