Royal Salute

Siehe Chivas Royal Salute.

Royal Tara

Tara liegt in der Nähe der irischen Hauptstadt Dublin und war jahrhundertelang Sitz der irischen Könige. Royal Tara ist ein traditionsreicher Irish Cream Liqueur, seine Basis ein seit alten Zeiten überliefertes Rezept. Irish Whiskey, Sahne und Schokolade sind die wichtigsten Zutaten. Alkohol: 17 Prozent.

Royer

Das Cognac-Haus Louis Royer wurde 1853 in Jarnac gegründet und ist heute in fünfter Generation im Besitz der Familie. In Deutschland werden von Royer angeboten: Fine Cognac V.S. Fine Champagne V.S.O.P., Napoléon und Grande Fine Champagne Extra. Alkohol aller Sorten: 40 Prozent.

Rozès

Das Portweinhaus Rozès wurde 1875 von Edmond Rozès gegründet. Er erwarb die ersten "Lodges" in Vila Nova de Gaia, dezu einen Weinberg im oberen Douro-Tal. Nach dem Tode von Edmond Rozès, der auch eine Vertriebsgesellschaft "Ed. Rozès" in Bordeaux gegründet hatte, übernahmen seine Söhne Guy und Yves die Firmen. Im Zweiten Weltkrieg wurde die Produktion eingestellt, beide Söhne nahmen die Aktivitäten erst 1945 in Kooperation mit der Firma Taylor wieder auf. Die Sherrys von Rozès werden von der angesehenen Firma Sanchez Romate hergestellt. Frankreich ist der wichtigste Exportmarkt des Hauses Rozès, das auch Bodegas in Jerez de la Frontera besitzt. Seit 1977 gehört Rozès zur französischen Unternehmensgruppe Moët-Hennessy. Die angebotenen Rozès-Qualitäten: Porto Tawny und Porto Infanta Isabel - 10 Jahre alt; sowie die Sherrys Fino, Amotillado, Fino Cristal, Imperial Cream und Palo Cortado N.P.U. (Non Plus Ultra). Der Palo Cortado ist einer der ziemlich selten erhältlichen trockenen Amontillados.

Rubio

Im Zentrum des Sherry-Gebiets, in Jerez de la Frontera, liegt das Haus Riva Rubio. Der sehr angesehene Produzent bietet seinen Sherry in drei Geschmacksrichtungen an; Der Rubio Fino ist leicht, trocken und hellgelb; der Amontillado Medium Dry ist halbtrocken, vollmundig und hellgelb; der Cream ist ein gehaltvoller, goldbrauner Dessert-Sherry.

Ruby

Description on labels of port, that was stored shortly in wood, the Port is light in its taste.

Rum

Sugar cane is one of the oldest cultural plants in the world. It was brought from Asia to Europe and finally to the "New World" by Columbus. Already two years after America was discovered, the first sugar-cane-plants came to the Antilles Island Hispandia. From there sugar cane quickly spread over the whole Caribbean Islands and the American Continent. Sugar cane is only grown to produce sugar and rum. Rum is mainly produced on the Caribbean Islands, South-American Continent (Venezuela, Guyana and Surinam), in Middle America, on Tahiti, in the South of Asia, on the Philippines and on Madagascar. It is not known, who actually invented the Rum, but there are reports about the production of 'Rum from 1650. Settlers from Holland, who were driven out of Brazil by the Portuguese in 1655, settled down in the West-Indian Islands and Northern South America. They seem to have started the rum production at first. The first product was called "Tafia" (Taffia) before it actually became rum. Tafia might have been a native description. The name "Rum" is said to have its origin in "Rumbullion" (riots) - maybe a sign that riots may follow drinking affairs. Mainly Rum from the Caribbean Islands is imported to Germany. Most of it comes from the rum and sugar isle Jamaica. The products might be very different in the end, but there is one thing all types of rum in all countries have in common: the basic substances of sugar. The modern production of rum differs from the former used methods by only one new scientific knowledge and technical completed plant. When sugar is produced out of sugar cane, a brown viscous melasse is also produced. This is the base to produce rum. The melasse is sweet, so water needs to be added to get it fermenting. Next "Skimming" and "Dunder" are added. Skimming is a froth, which is produced in the sugar production process. It is important for the later aroma of the rum. Dunder is a non-alcohol contented remain of an earlier distillation process. It contains acids, which are the base to produce ester. It gives the flavour to the rum. The mixture of melasse, water, skimming and dunder turns into mash, which is transported to up to 80,000 litres containing tub made of wood, metal or concrete to ferment. The fermentation starts after ferments like yeast or bacterial culture are added to the mash. They split the sugar into alcohol and carbon dioxide. The carbon dioxide evaporates and after around ten days, depending on the temperature outside the stormy fermentation, the process is completed. A few days later, the distillation can start. The rum distillation mainly aims to get as many other useful substances as possible and to get rid of the non-useful and non-wanted substances at the same time. Two different distilling plants are used to reach this aim. To produce heavy types of rum, called "Heavy Bodied Rums" or "German Flavoured Rums", distilling still plants (Pot Still) are used, because aromatic substances other than rum can only be separated partly in these plants. Leaving the distilling still, these rums have an alcohol content of 75 to 80 %. The lighter and middle types of rum are distilled in more precise working distillation colonus ("Continuous distillation") The other substances produced besides rum have different boiling points; therefore unwanted substances can exactly be separated in this process. The final product is rum with an alcohol content of 85 to 95 %. After the distillation the rum has to be stored for a certain time. It ripens in oak barrels or tanks made of stainless steel. The usual storage time for light rums is about three to six months. A few heavy types may also ripen up to years partly in burned out barrels. While that time the rum gets its wood-taste and a yellowish-brownish colour. If the rum shall remain white, it has to be cleaned on top of active coal straight afterwards, but wanted flavour substances might get lost in that process. Therefore it was started to produce white rum from the beginning by storing it in steel-containers, which are constructed to let a lot of oxygen in. The colour of the brown rum only comes partly from the wood, because the brown rums are also mixed after storage time is passed by and coloured in sugar couleur to keep the same colour. The German conditions apply: Rum is a spirit, which is produced by fermentation and distillation of sugar cane juice, melasse, syrup or other substances produced in the raw sugar production. Furthermore the rum gets its typical character from the production process in its origin country, which is expected by experts. Three types of products are differed: 1. Original Rum: A product is only allowed to be described as Original Rum, when it is imported from a foreign country and is not changed afterwards., The alcohol content is usually between 72 and 74 %. 2. Authentic Rum: It is an 'Original Rum' reduced to drinking strength. Minimum alcohol content is 38 %. It is also available higher percentage up to 54 %. 3. Rum Blend: This is a mixture of Rum and alcohol of a different kind, whereby at least 5 % of the drinkable Rum Blend have to come from the high ester - Original Rum (German Flavoured Rum). The minimum alcohol content is 38 %. Jamaica Rum Blend has been known in Germany since the 80's of the last century. At that time the first German monopoly law was passed, which also changed the tax-regulations. Therefore German Flavoured Rum with an especially high ester amount was developed, which could be reduced to normal marks by adding water and neutral alcohol without loosing quality. These ester cause the smell and taste of the final Rum. They are the products of the combination of acids and alcohol. Water is splitted up, so that acids and alcohol can be distilled to become distillates. Rum is also marked according to its amount of ester in the trade. This mark only gives details about the aroma intensity. If, for example, the amount of ester is 50, then it means that 50 grams of ester are dissolved in 100 litres pure alcohol. Rum is undefeatable in its aroma intensity, no other spirituous liquor reaches it in this aspect or even gets close to it. Even in a 100,000 times dilution, which means a mixture of one cubic centimetre of Original Rum and 100 litres of water, it is still possible to recognise the typical rum-taste. The most important production countries are: Jamaica, where traditional heavy rums come from, but lighter types are produced in the new plants today, too. Jamaica is the place, where the different types developed. Known are the aromatic 'High Continental' or the 'German Flavoured Rum'. Mainly these high ester containing kinds are used to produce German Rum Blend. 'Medium Rum', which in former times was called 'Home Trade Quality' is common on the English market. It is differed through the names of plantations owners of the 18th century, like for example 'Wedderburn' or 'Plummer type'. These rums do not contain that much ester and are also not that heavy like Flavoured Rum. The 'Plummer type' is the less aromatic rum. The 'Common Clean Rum', also known as 'Local Trade Quality', is mainly meant to be consumed in Jamaica. It is the less aromatic kind of all. Cuba: In Cuba, which is the biggest island of the Antilles, light and dry kinds of rum are produced. Cuba-Rum had a big reputation in former times, especially in the US. But because of its political situation today, Cuba is not able anymore to sell its rum in the western world. The world known company Bacardi was situated on Cuba , but since 1960, it has produced its rum on the Antilles Islands and in South America. Martinique/ Guadeloupe: These are islands belonging to France, which have been declared as departments by the President de Gaulle, wherefore they are part of the European Union in a tax-political aspect. The rums of these islands are very aromatic, but hardly available in Germany. Barbados: It is the most eastern island of the West-Indian Islands. It is situated at the mouth of the river 'Orinoco' close to Venezuela. The island got its name from Columbus, who discovered three tops of mountains at the south-eastern point. The trinity of the three tops led to the name of the island. Trinidad Rum is light, like the one from Barbados, but a bit more elegant. Venezuela: Venetian rums are mostly smooth, aromatic and golden coloured. Very long stored qualities are also available in Germany. Guyana/ Demerara: The former British colony in South America, which is an independent state today, produces very dark, middle heavy, high percentage (which is mostly 151 proof = 75,5 %) rums, which are named after the river Demerara. Demerara rum is known as being Navy's Rum in Great Britain. It is used as blend-rum in Canada; and in the US it is often used to aromatise cocktails. Puerto Rico: Puerto Rico is a state associated with the US since 1952, having special advantages within the US-tax borders. Nearly the whole production of light, manly white Puerto Rico Rums with an elegant bouquet goes to the American Market. Virgin Islands: The former Danish Islands St. Thomas and St. Croix (St. Cruz) were taken over by the US in 1917. Both islands deliver their middle heavy rum only to the United States.

Russischer Balsam

Die Kräuter russischer Steppen und Tundren geben diesem Halbbitter seinen besonderen Charakter und seine Originalität. Rosenöl, Enzian, Thymian, Kalmus gehören zu den Ingredienzen, aus denen der "Russische Balsam" destilliert wird. Alkohol: 38 Prozent.