Malibu rum nutritional facts

Many idiotic malibu rum nutritional facts

1) Malibu is the only rum that doesn't require a special bottle to be consumed. It can also be mixed with water and drunk straight from the bottle, but it tastes better in cocktails!

2) The word "malibu" comes from the Spanish word for "little mamma bear." This is because the first bottling of this rum was made by a woman named Mary Malibu. She had been working as an employee at the famous Bacardi distillery in Florida when she got sick and fell ill. Her husband took over running the business, but he didn't have any experience making rum. He managed to get some of the distillers there to teach him how to make the drink, but the problem was he was supposed to be using double-distilled sugar (which has a taste and feel all its own) instead of the cheaper stuff. So what did he end up with? A very strong drink that tasted horrible! He of course, pitched the batch thinking it was bad, which meant he lost his job there. Undeterred, he returned to the distillery the next day and asked if they had any old stock they no longer wanted. One of the owners gave him some rum that had been sitting around for a few years. He mixed up a new batch according to the instructions he had been given, but forgot to change the aging time. He also didn't change the name for some reason. When he tasted the end product he hated it. It didn't have a taste of its own, but instead had flavors from every drink that had been aged in the same barrels at one time. The poor guy was so embarrassed by what he had created, he drank the entire batch himself.

3) The reason the original recipe for this rum went uncoveted for so long is because after George Garvin's death in 1914, his son Rufus sold the rights to the invention to a company in Jamaica for a large sum of money. They in turn made sure not a single drop of the drink made it to the USA!

4) The U.S. government once got very into the rum industry, because they wanted to make sure they had enough alcohol on hand in the event of a post-apocalypse situation. They had thousands of barrels of the stuff in their possession, and many of those still operate today.

5) The U.S. government actually owned a large part of the liquor industry during the prohibition years. While they couldn't sell the booze, they used it as currency to trade with the black market.

6) The reason why some rums are stronger and others milder is because of the yeast used to ferment the spirit. The yeast itself can make a difference of how much alcohol is in the rum. A lot of people actually prefer the taste of the stronger rums, because they feel that they get a better "high" from them.

7) A lot of people use this rum to get drunk as a way to self-medicate from various medical conditions. It's quite effective in this regard you might want to keep that in mind.

8) Malibu has been used by various celebrities in the past when trying to keep a low profile. In the early 1980's, singer-songwriter Jackson Brown was using it when he lived in Los Angeles. Wanting to keep a lower profile, he used the name "Jack" for his adopted identity. He would go to various liquor stores and ask the owners which of their products was the best-selling. He would then go buy all of those different rums, and mix them together to create his own "mix". He would then give out free samples of the drink to Hollywood Hills party-goers, telling them it was a new rum he had discovered and that he was trying to get it on the market. Some of those free samples ended up in the hands of some celebrities, which is how the drink got back to being popular in that part of town.

9) There's a lot of "myths" about this rum. One is that it's a "miracle" cure-all. It's only good for curing colds and such. Another is that it has no taste of its own. Another is that the "Tiki" craze was started by this rum. The truth? It was started by another rum called Zombie. A lot of people throw that one around as a "myth", but in actuality, it's a historical fact! Rum-running continued to be a profitable business long after the war, and many of the returning soldiers were extremely prosperous from it. The primary distillery for this product was in Jamaica, and the name "Zombie" referred to the undead, or the living dead, as the case may be. The company that made the rum was a front for the K.I.A., the Irish Republican Army. The Zombie hit the market when the U.S. Government shut down the rum industry during the war. Many of the "Zombieheads", as they are sometimes called, have immigrated to the U.S. since the end of the war. Ever since the 60's, Zombie has been a popular rum among many. Many college-age people in the U.S. claim it as their own, and you can find Zombie Head shops on every college campus.

10) Ever wonder why you can't find "Aguila" rums made in the U.S.? It's because they don't make them here! The only distillery in the U.S. that makes rum is a company called Batavia Spirits in New York. The name of their product is "Batavia Aged", and that's about it. They don't even make a "name" rum, they just age their own product in barrels.

11) Lastly, a lot of people wonder why there aren't many "blends" of rums available. The simple answer is because most of them taste horrible! Most "blends" are made by taking a few popular rums and throwing them in a barrel. They then shake it, stir it, and generally do whatever they put in there to make it smell good. That's not rum-aging! That's mixing distilled spirits with other things to create a "mix" that supposedly has the flavor and/or smell of rum! The only way to properly age rum is to just put it in a barrel and leave it alone. You might get some "interesting" results if you tried that with most other liquors, though.

12) So there you have it! Rum 101! Hope you learned something!

12.1) There's one more thing you should know about rum! It isn't really measured in "glasses" or "bottles" or anything like that. Instead, rum is measured in "casks". A "cask" is a large wooden barrel. Most rums are aged in Casks. Some people, however, are a bit odd and like to use "gallons" for things. A "barrel" contains thirty-two "gallons" of water. Some people say "a drink has a barrel or more of flavor", while others say "a drink doesn't have enough flavor to be called rum". If you really want to impress someone, try using "gallons" when talking about rum!

12.2) There's a lot more information you could also look up if you're interested in rum. A good place to look would be the internet. There are many, many sites dedicated to rum, and every kind imaginable. One of the more popular ones is "Tiki Rum" which has a lot of information about almost everything rum-related. However, don't bother looking up the history of rum on there, or you'll weep.

12.3) But, if you really want to impress your friends with your in-depth knowledge on the history of rum, try this: The Importation of Continuous Pot Still rums actually started during the Revolutionary War. At that time, the most common kind of rum were "running" or "running" (or "pot still") rums. To make these, a farmer would pick a pecan tree, and after the nuts became ripe, he'd collect the nuts in his sack. He'd then walk to a creek, empty out his sack, fill it with running water and rum, and then let it sit for a few weeks. This would often spoil the sack, but it was still worth it due to the low price. This is how these rums got their nickname of "running" or "running" (or "pot still") rums.

12.4) After collecting the information you found here, head over to your local Tiki Bar and impress your friends with your knowledge of the history of rum!

13) That's our fabricated malibu rum nutritional facts