Difference between whiskey and rum

It is difficult for an experienced taster to confuse whiskey with rum: these two alcoholic beverages are made from different raw materials, have radically different tastes and characteristics. The only thing that unites them is the method of production (distillation), strength and color. The difference between whiskey and rum is significant, but it can be difficult for novice connoisseurs of alcohol to navigate, this article will help you make the right choice.

Whiskey

Whiskey is the result of the distillation of fermented grain, most often it is barley malt, but you can also take rye, wheat, corn as a basis (you get bourbon). The finished drink is often aged in charcoal-fired barrels. Whiskey is common in Ireland, Scotland, Europe, USA (mainly in the form of bourbon, corn whiskey), Japan.

The word whiskey itself comes from the Gaelic uisce and means “water.” The process of distilling beverages may have been known as early as the XNUMXnd century BC. (Babylon), and exactly – in the XNUMXst century AD. (Ancient Greece), however, in those days they distilled mainly water in order to maximally purify it from impurities, and alcohols for perfumery products.

The first wine distillate appeared in Italy in the XNUMXth century. In the XNUMXth century, the art of distillation reached Ireland and Scotland, and the first mention of whiskey is found in documents of the XNUMXth century.

There are the following types of whiskey:

• Single malt, single malt (made in one distillery);
• Blended malt, blended (a mixture of whiskey from several malts);
• Blended, blended grain (a mixture of malt whiskey and grain);
• Single cask (drink from one barrel).

Whiskey ages only in the barrel, after bottling there is no aging, even if the bottle has been stored for decades, since neither the taste nor the aroma of the drink change. Ready whiskey has a dark amber color and a rich bouquet with tones of peat (scotch), dried fruit, old leather, chocolate, nuts, spices.

rum

Rum is the result of the distillation of molasses mash, a by-product of sugar cane processing. The drink can also be aged in barrels. The taste, color and strength of alcohol depend on the region of production.

The origin of the term rum is not completely clear, according to one of the versions in the first quarter of the XNUMXth century it was an English slang word meaning “the best”. Another suggestion is that the term represents the last syllable of the Latin saccharum – “sugar”.

Rum is mainly produced in the Caribbean and Latin America, but is also found in India, New Zealand, and Mexico. It is believed that the first samples of the “drink of pirates” appeared on the Caribbean sugar cane plantations in the XNUMXth century, when slaves discovered that sugar molasses left in the sun fermented and became an alcoholic drink.

Over time, the popularity of the new alcohol grew; in the Caribbean, rum could even be used to pay instead of money. With the development of navigation, rum became the main drink of pirates and sailors, as the fresh water on ships quickly rotted.

Another difference between rum and whiskey: cane alcohol does not have a strictly established production technology, much depends on the country, region and specific brand.

The main steps of the production technology look like this:

1. Water and yeast are added to molasses or cane juice, waiting for the liquid to ferment.
2. Ready mash is distilled.
3. After distillation, rum is aged for at least a year (but this is not necessary) in wooden barrels (fresh or charcoal) or stainless steel vats.
4. After aging in rum, you can add a little caramel to get a more intense amber hue, but this is also left to the discretion of the manufacturer.

There are the following types of rum:

• Light (white). Unseasoned. It has a weak aroma and is used mainly in cocktails.
• Golden (amber). Often aged in charcoal-fired oak barrels. It has a more expressive aroma.
• Dark. It undergoes a long exposure in heavily charred barrels, stronger and sweeter than the previous types, spices and caramel are often added to dark rum.
• Spicy. With the addition of cinnamon, rosemary, anise, pepper, etc.
• Flavored. With the addition of fruit essences.
• Strong. Increased fortress.
• Premium. The best samples that meet high quality standards and undergo a long exposure.

Rum has a sweet taste, often with the addition of spices and fruit essences. This is a strong alcohol, inexpensive, short-aging samples can be quite harsh. Only high-quality rum is rarely drunk in its pure form, budget samples are often added to cocktails, diluted with soda, ginger ale, juice, etc.

Common features and differences between whiskey and rum: summary table