Rum



Rum is a spirit made from sugar-cane by-products such as molasses and sugar cane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks.

Rum production takes place chiefly in the Caribbean, along the Demerara river in South America; Australia, and India. Rum has famous associations with piracy and with the British Royal Navy. Dark rums, golden rums and white rums (actually colorless) exist.

Background & History

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that by-products of the sugar production process fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados.

Richard Ligon wrote in 1647 that slaves on plantations on Barbados would consume kill-devil; he described it as a "hot, hellish and terrible liquor" . (Rum has a particular reputation for its warming effects.)

The popularity of rum spread as trade between Europe and the West Indies increased. Its use as a stimulant, a disinfectant and a medicine enhanced its popularity in hot climates.

For a long period of time, rum-makers used a very crude production process and their product aquired a reputation as the drink of poor people and of sailors. Over time, and encouraged by the prize offered by the Spanish government, the rum-making process became greatly refined. Major figures in this development included the Cuban founder of the Bacardi company, Don Facundo Bacardi Masso, and Juan Serralles, the founder of Serralles Distillers, Inc., in Puerto Rico.

Production Methods

Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Depending on the producer either molasses and sugar cane juice is fermented. Distillation may be done either in batches using a pot still or in a continuous flow operation using fractional distillation. The output from different batches or runs are then blended for a more consistent product.

Aging is performed to remove the hydrogen sulfide present in newly distilled rum and to allow the rum to mature. Used bourbon casks are often used due to the fact that bourbon must be aged in new barrels. This allows rum producers to purchase the used barrels from bourbon producers at a price below the cost of new barrels. In addition to bourbon casks, some rum producers use cognac, sherry, or wine casks.

Other Names

The name used for a rum is often based on the rum's place of origin. For rums from Spanish speaking locales the word ron is used. A ron añejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French speaking locales, while rhum vieux is an aged french rum that meets several other requirements.

Some few of the many other names for "Rum" are Rumbullion, Rumbustion, Barbados water, Rumscullion, Devil's Death, Nelson's Blood, and Rumbo.

Rum Grades

Rum has several grades and variations, not unlike the age and color of Tequila.

* Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for drinks. Light rums are sometimes filtered after aging to remove any color.

* Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. The rum can obtain its flavor through addition of spices and caramel/colour (a variation often sold as Spiced Rum), but historically gains its darker color from aging in wooden casks (typically oak).

* Dark Rum classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. Some dark rums are considered to be fine and are consumed as sipping rum.

* Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, and coconut. These serve to flavor similarly-themed tropical drinks which generally comprise less than 40% alcohol.

* Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.

* Premium Rum: As with other alcohols, such as Cognac and Scotch, a market exists for premium and super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.