Today marks the launch of the second Sponsored Project on Alcademics: The Sugar Spirit. The Sugar Spirit Project is sponsored by Bacardi Rum.
Rum is made from any sugarcane derivative and is the real sugar spirit, but in this research project I'll primarily be studying sugar itself.
In writing about cocktails, we often come across recipes calling for different forms of sugar: demerara, muscovado, evaporated organic cane, superfine, etc. I've wanted to study the differences in those sugars for quite a while now so I'm thankful to Bacardi Rum for giving me the support to do so.
Along the way, I'll be looking at the history of sugarcane, its byproducts (including molasses, of course), modern and historical production methods, forms and uses, and much more.
I've put up an outline of future topics for discussion and experimentation. The outline is on the project index page, which can be reached by following this link or clicking the Sugar Spirit project logo above from any blog page you see it on.
This is going to get pretty nerdy, and I know that's how you like it.