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Rum is a Distilled Beverage made from Sugarcane by-products such as Molasses and sugarcane Juice by a process of Fermentation and Distillation . The distillate, a clear liquid, is then usually aged in Oak and other casks. While there are rum producers in places such as Australia , India , Reunion Island , and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America . Some major rum Brand s include Bacardi , Captain Morgan's , Appleton Estate , Havana Club , Stroh , Mount Gay , Bundaberg , Myers , Malibu Rum , Cruzan , Pusser's , Flor De Caña , and Ron Abuelo . Prior to Prohibition , many of the finest rums were once produced in New England . Rum is produced in a variety of styles. Light rums are commonly used in Mixed Drinks , while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or On The Rocks . Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and Piracy . Rum has also served as a popular medium of exchange that helped to promote Slavery along with providing economic instigation for Australia's Rum Rebellion and the American Revolution . ORIGINS OF THE NAME The origin of the word ''rum'' is unclear. A common claim is that the name was derived from ''rumbullion'' meaning "a great tumult or uproar". Another claim is the name is from the large drinking glasses used by Dutch seamen known as ''rummers'', from the Dutch word ''roemer'', a drinking glass. Other options include contractions of the words ''saccharum'', Latin for sugar, or ''arôme'', French for aroma. Regardless of the original source, the name had come into common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc., etc." In current usage, 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 of the many other names for rum are ''Rumbullion'', ''Rumbustion'', ''Barbados water'', ''Rumscullion'', ''Devil's Death'' (or "Kill-Devill"), ''Nelson's Blood'', and ''Rumbo''. A version of rum from Newfoundland is referred to by the name ''Screech'', while some low-grade West Indies rums are called Tafia . HISTORY Origins of rum The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China, and spread from there. An example of such an early drink is ''brum''. Produced by the Malay People , brum dates back thousands of years. Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran . The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation Slave s first discovered that Molasses , a By-product of the sugar refining 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 . Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". Rum in colonial America After rum's development in the Caribbean, the drink's popularity spread to Colonial America . To support the demand for the drink, the first rum distillery in the colonies was set up in 1664 on current day Staten Island . Boston, Massachusetts had a distillery three years later. The manufacture of rum became early Colonial New England's largest and most prosperous industry. The rum produced there was quite popular, and was even considered the best in the world during much of the 18th Century . Rhode Island rum even joined Gold as an accepted currency in Europe for a period of time. Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 Imperial Gallon s (13.5 Liter s) of rum each year. To support this demand for the molasses to produce rum, along with the Increasing Demand For Sugar In Europe during the 17th and 18th Centuries , a labor source to work the sugar plantations in the Caribbean was needed. A Triangular Trade was established between Africa , the Caribbean, and the colonies to help support this need. The circular exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution . The popularity of rum continued after the American Revolution with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration. Eventually the restrictions on rum from the British islands of the Caribbean combined with the development of American Whiskey led to a decline in the drink's popularity. Naval Rum Rum's association with piracy began with English Privateer s trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson 's '' Treasure Island ''. The association of rum with the British Royal Navy began in 1655 when the British fleet captured the island of Jamaica . With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French Brandy to rum. While the ration was originally given neat, or mixed with lemon juice, the practice of watering down the rum began around 1740 . To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued. In honor of the Grogram cloak the Admiral wore in rough weather, the mixture of water and rum became known as '' Grog ''. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after July 31 , 1970 . A story involving naval rum is that following his victory at the Battle Of Trafalgar , Horatio Nelson 's body was preserved in a cask of rum to allow transport back to England. The tale serves as a basis for the term ''Nelson's Blood'' being used to describe rum. The details of the story are disputed, with some historians claiming the term originated instead from a Toast to Admiral Nelson. Rum in colonial Australia See Also: Rum Rebellion Rum became an important trade good in the early period of the colony of New South Wales . The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time. When William Bligh became governor of the colony in 1806 , he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810 . Caribbean light rum Until the second half of the 19th Century all rums were heavy or dark rums that were considered appropriate for the working poor, unlike the refined double-distilled spirits of Europe. In order to expand the market for rum, the Spanish Royal Development Board offered a prize to anyone who could improve the rum making process. This resulted in many refinements in the process which greatly improved the quality of rum. One of the most important figures in this development process was Don Facundo Bacardi Masso , who moved from Spain to Santiago De Cuba in 1843 . Don Facundo's experiments with distillation techniques, charcoal filtering, cultivating of specialized yeast strains, and aging with American oak casks helped to produce a smoother and mellower drink typical of modern light rums. It was with this new rum that Don Facundo founded Bacardi Y Compañia in 1862 . RUM CATEGORIZATION Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit Proof , minimum aging, and even naming standards. Examples of the differences in proof is Colombia , requiring their rum possess a minimum alcohol content of 50 ABV , while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months, the Dominican Republic and Panama requires one year, and Venezuela requires two years. Naming standards also vary, with Argentina defining rums as ''white'', ''gold'', ''light'', and ''extra light''. Barbados uses the terms ''white'', ''overproof'', and ''matured'', while the United States defines ''rum'', ''rum liqueur'', and ''flavored rum''. Panama uses "claro", "oscuro" and "añejo". Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced. Regional Variations Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language that is traditionally spoken.
Cachaça is a spirit similar to rum that is produced in Brazil . The Indonesia n spirit ''Batavia Arrack'', or ''Arrak'', is a spirit similar to rum that includes rice in its production. A spirit known as '' Aguardiente '', distilled from molasses Infused With Anise , with additional sugarcane juice added after distillation, is produced in Central America and northern South America . Rum Grades The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:
PRODUCTION METHODOLOGY Unlike some other spirits, such as Cognac and Scotch , rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Fermentation is harvested to make sugarcane juice and molasses.]] Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil . A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. To the base ingredient Yeast , and potentially water, are added to start fermentation. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder , the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica . “The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. Distillers that make lighter rums, such as Bacardi , prefer to use faster-working yeasts. Use of slower-working yeasts causes more Ester s to accumulate during fermentation, allowing for a fuller-tasting rum. Distillation As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using Pot Still s, most rum production is done using Column Still distillation. Pot still output contains more Congener s than the output from column stills and thus produces a fuller-tasting rum. Aging and Blending Many countries require that rum be Aged for at least one year. This aging is commonly performed in used Bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the Angel's Share , or amount of product lost to Evaporation . While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. After aging, rum is normally blended to ensure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, Caramel may be added to the rum to adjust the color of the final product. RUM IN CUISINE Besides rum punch, cocktails such as the Cuba Libre and Daiquiri have well-known stories of their invention in the Caribbean. Tiki Culture in the US helped expand rum's horizons with inventions such as the Mai Tai and Zombie . Other well-known cocktails containing rum include the Piña Colada , a drink made popular by Rupert Holmes ' song " Escape (The Piña Colada Song) ", and the Mojito . Cold-weather drinks made with rum include the Rum Toddy and Hot Buttered Rum . In addition to these well-known cocktails, a number of local specialties utilize rum. Examples of these local drinks include Bermuda 's ''Dark and Stormy'' (dark rum with Ginger Beer ), and the ''Painkiller'' from the British Virgin Islands . Rum may also be used as a base in the manufacture of Liqueur s. Spiced Rum is made by infusing rum with a combination of Spice s. Another combination is Jagertee , a mixture of rum and black Tea . Rum may also be used in a number of cooked dishes. It may be used as a flavoring agent in items such as Rum Ball s or rum cakes. Rum is commonly used to macerate fruit used in Fruitcake s and is also used in Marinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some Hard Sauce s. Ti Punch is short for "petit punch", little punch. This is a very traditional drink in the French-speaking region of the Caribbean. SEE ALSO
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