I was very excited when I received my copy of Ray Foley's "The Rum 1000," especially since it had been a while since I had last reviewed a rum book.
The book is organized into five chapters:
Chapter one: 75 rum facts
Chapter two: 700 rum cocktails
Chapter three: 50 food recipes using rum
Chapter four: 75 rum producers and
Chapter five: 100 rum websites
Adding all the above you get the "1000" referred to in the book's title. While I was pleased with the cocktail and food recipes, all other chapters left me a bit disappointed, especially chapter one, as many of the facts are wrong and others are misleading. A few examples:
"Most, but not all, rums come from Puerto Rico and the West Indies"
"Premium rums are made from small batches of aged and gently distilled rum"
"Other rums are aged in stainless steel tanks"
"Ron Añejo means a rum that has been significantly aged"
I believe that Mr. Foley could have avoided some of the confusing by elaborating on each fact, rather than simply stating it in a brief sentence, especially the ones dealing with controversial topics, such as aging (for the record, storage in stainless steel containers is NOT aging).
Another suggestion for the second edition -and I do hope there will be one, as the world needs more books about this wonderful spirit- is to maintain the lists of rum distillers and rum websites on-line, and provide a link to these lists on the book, this way the content can be dynamically updated to allow it to reflect the changing times.
I recommend this book to those looking to enhance their libraries with a collection of food and drink recipes. Serious rum enthusiasts looking for more -and more accurate- rum facts, however, will be disappointed.