Rum - Definition


Rum - Definition

This article discusses rum the liquor. For the Scottish island called Rum (or Rhum), see Rum, Scotland. For the Arabic term for "Rome" see R�m.

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 and along the Demerara river in South America, but also in far distant places like 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.

Contents

1 Background & History

1.1 Production Methods
1.2 Other Names

2 Variations

2.1 Regional Variations
2.2 Rum Grades

3 Well-known brands

3.1 Caribbean Rums
3.2 Central/South American Rums
3.3 Rums from Other Areas

4 Drinks with Rum

5 See Also

5.1 External links

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 locals the work ron is used. A ron a�ejo 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 locals, 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.

Variations

Regional Variations

Within the caribbean, each island or pruduction area has a unique style to it's rum production. These styles can be grouped by the language that is traditionaly spoken.

Spanish speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba and Puerto Rico are typical of this style.

English speaking islands are known for producining darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.

French speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane. Rums from Martinique and Guadeloupe are typical of this style.

Cacha�a is a spirit similiar to rum that is produced in Brazil.

Rum Grades

Rum has several grades and variations, not unlike the process used to age and color 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 often 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.

Well-known brands

Caribbean Rums

Barbados: Cockspurs, Malibu_Rum, Mount Gay
Cuba: Havana Club
Dominican Republic: Brugal, Bermudez, Barcelo - Known as the "Three B'S" These fine rums are renowned for their smooth texture and rich taste. Generally unavailable except in-country, they can be found, occasionally, in Florida and the Dominican enclave in New York City. Rum making is an old tradition in the Dominican Republic. These brands have flourished for nearly 100 years.
Grenada: Westerhall Plantation
Jamaica: Appleton Estate, Myer's
Martinique: Clement, DePaz, St. James
Puerto Rico: Bacardi, Captain Morgan, Don Q, Ron del Barrilito
Trinidad and Tobago: Angostura Rums (Angostura 1824, Angostura 1919), Fernandes Vat 19 Gold Rum, Fernandes Vat 19 White Rum, Fernandes Forres Park Puncheon Rum
Virgin Islands: Cruzan

Central/South American Rums

Guyana (Demerera): El Dorado
Nicaragua: Flor de Cana
Venezeula: Cacique, Pampero, Santa Teresa

Rums from Other Areas

Austria: Stroh
Australia: Bundaberg
United States: Pusser's (Associated with Tortola)

Drinks with Rum

Grog, a mixture of rum and water (in varying proportions) takes its name ultimately from British Admiral Edward Vernon's grogram cloak that he would wear in foul weather. The Royal Navy for many years issued a daily grog ration to sailors. Officers, naturally, took their rum unwatered.

Jagertee comprises a mixture of rum and black tea.

The cocktail rum punch comprises rum with fruit-juice. Many recipes exist: the following rhyme details a simple punch:

One part sour, (lime or lemon juice)

Two parts sweet, (Grenadine or cherry syrup)

Three parts strong, (White rum)

Four parts weak. (Water)

Other well known drinks containing rum include the Cuba Libre, Daiquiri, Mai Tai, Mojito, and Pi�a Colada.