Posts Tagged ‘Rum’


I recently visited Utah’s newest distillery Dented Brick. They opened March 25 in Salt Lake City. Their master distiller Ethan Miller is a longtime friend and it was wonderful to see him again, he is all grown up!

Named after one of Utah’s most famous landmarks, Dented Brick mashes, ferments, and distills onsite using only the highest quality ingredients – organic sugar cane, non-GMO molasses, aromatic yeast, and chemical free water from an artesian well, drilled by the original property owners. The distillery’s location, in an industrial area of South Salt Lake, was selected because there was a natural artesian well on the property. The fresh spring water “is something that sets us apart,” said Miller, who grew up in West Valley City. He worked at High West Distillery in Park City and New Deal Distillery in Portland, Ore., before local investors Marc Christensen and Celeste Royal lured him back to Utah to launch Dented Brick.

The company’s state-of-the-art facility is one of the few in the country built specifically for distilling. With a 28-foot-tall Vendome copper still from Kentucky, Dented Brick will be able to increase its capacity in the future, eventually reaching 3,000 cases a month. “We can make any spirit we want: vodka, gin or whiskey,” Miller said. Not everything about the 14,000-square-foot facility is new, though. Old bricks — even dented ones — were pulled from the site’s original structure and incorporated into the building, giving inspiration for the distillery’s name.

The business is expanding internationally and I am looking forward to seeing its success.

Dented Brick gives tours which end up in a tasting of the Antelope Island rum.  That’s never a bad thing, particularly with a rum of this caliber.










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raspberry rum top view

Astronomers searching for the building blocks of life in a giant dust cloud at the heart of the Milky Way have concluded that it tastes vaguely of raspberries.  The unanticipated discovery follows years of work by astronomers who trained their 30m radio telescope on the enormous ball of dust and gas in the hope of spotting complex molecules that are vital for life.

Finding amino acids in interstellar space is a Holy Grail for astrobiologists, as this would raise the possibility of life emerging on other planets after being seeded with the molecules.  In the latest survey, astronomers sifted through thousands of signals from Sagittarius B2, a vast dust cloud at the centre of our galaxy. While they failed to find evidence for amino acids, they did find a substance called ethyl formate, the chemical responsible for the flavour of raspberries.

“It does happen to give raspberries their flavour, but there are many other molecules that are needed to make space raspberries,” Arnaud Belloche, an astronomer at the Max Planck Institute for Radio Astronomy in Bonn, told the Guardian.

Curiously, ethyl formate has another distinguishing characteristic: it also smells of rum.  (http://www.guardian.co.uk/science/2009/apr/21/space-raspberries-amino-acids-astrobiology)



In honor of such fantastic scientific news, I’ve created this Galaxy Brownie, because it has raspberries, rum and it tastes out of this world.  Chocolate never hurt anything either!!


Froggie’s Galaxy Brownies


1 box Duncan Hines dark chocolate fudge brownie mix (mix as prepared on back of box, add ¼ cup French vanilla creamer )

1 box Pillsbury Chocolate Fudge brownie mix (mix as prepared on back of box, add ¼ cup French vanilla creamer )

1 (21 oz) Duncan Hines premium raspberry pie filling and topping

1 shot Captain Morgan Spice Rum

1 cup ghiradelli white chocolate chips

Preheat oven to 350 degrees.  Prepare brownie mixes in separate bowls, keep them separate.  Butter/grease 13×9 pan.  Spread dark chocolate fudge brownie mix on bottom.  Reserve ½ cup of raspberry pie filling.  Heat the rest in microwave for 1 minute to warm/thin it.  Add rum and blend in.  Spread evenly by spoon onto dark chocolate mix.  Sprinkle white chocolate chips evenly on top of that.  Take chocolate fudge brownie mix and spread that evenly on top of that.  Bake in oven for 35-45 minutes, watching carefully in last ten minutes to make sure center is done.

Remove from heat.

I used an easy powdered sugar, milk glaze on this. (1 cups powdered sugar, 2 Tbsp milk, and then folded in the remaining ½ cup of raspberry pie filling) and then drizzled on top.

Options:  You can omit the rum if desired.  You can also use any ol brownie mix you’d like.

raspberry rum brownie side view

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