Tuzemak (tuzemák, tuzemský rum) is the Czech equivalent of real Caribbean and Latin American rum. While the original is made from sugar cane, native rum is made from potatoes or beetroot and added rum flavors, dyes, sometimes a little vanilla and sugar or sugar syrup. “Native” in Czech means “home”.
EU rules do not allow such alcohol to be called rum, so a separate term had to be invented for it.
Sometimes Czechs jokingly call natives rum, but in the form of an abbreviation: RUM – rozumně uložená měna (money spent wisely).
Until 1989, Czech rum contained 40% alcohol, but after privatization and centralization of production, the standards changed, now the minimum proportion of alcohol in the drink is 37.5%. If the fortress falls even lower, alcohol cannot be called native and is produced under a separate brand.
History
The forerunner of the native can be considered the Austrian stroh (stroh), traditionally produced since 1832 in two versions: 80% of the fortress and 60%. This is exactly the same “fake” of real molasses rum, consisting of alcohol, water, fragrances, sweeteners and flavorings.
Tuzemak was called “tea rum” or “rum for cooking”, and eventually became “home” (native). The Czech Republic at that time was part of the Austro-Hungarian Empire, so this alcohol became part of the Czech culture.
Today, the traditional fortress of native rum in all its variations (not only Czech, but also Austrian, Hungarian, etc.) is considered to be 40%, but most manufacturers produce brands with a lower alcohol content.
Famous native brands:
- Hanácká Domestic traditional 40%;
- Fruko-Schulz 38%;
- Božkov Tuzemský 37.5%;
- Hanácká Tuzemský 37.5%;
- Božkov Traditional 35%.
Impact on health
Dyes and fragrances used in drinks contain up to 84 organic substances, some of which can have a genotoxic effect on humans – the risk of mutations at the cellular level. Today, all such additives are divided into 12 categories, and only 4 of them are dangerous, in particular, acetic acid aldehyde and furan are considered particularly carcinogenic.
Actually, such features of the recipe provoked a ban on the sale of this alcohol in the EU, which will enter into force in 2023 if manufacturers do not improve the composition.
Features
Due to the fact that flavors and fragrances are added to the native, it tastes even more “rum” than a natural product. In most cases, it is definitely sweeter, with vanilla and cinnamon in it.
The drink has a brownish color, a pronounced aroma and a sharp taste, similar not so much to rum as to bourbon.
How to drink Czech rum
Tuzemak is an integral part of Czech culture. For a Czech, this is about the same as brandy is for an Englishman: a drink that is served on any occasion and in any society.
Native rum is drunk in its pure form from stacks of shots, served in old fashioned glasses with ice, added to tea or coffee. In cold weather, grog is made on the basis of Tuzemak: Czech rum is poured into a pile, sugar, a slice of lemon are added to taste, and the whole structure is immersed almost to the very edge in a vessel with hot water and served in this form.
Students often add a shot of native rum to a bottle of cola (or the local equivalent, Kofola). So they smooth out the sharp taste of the native and get a cocktail that looks no different from ordinary soda and can even be carried to the university.
Often, a local analogue of rum is added to the famous Czech beer to give it a fortress.
Housewives use this alcohol in baking, for making cream and even for homemade egg liqueur.
Tuzemak cocktails
- Watch Out: 3 parts cherry whiskey, 1 part native, 8 parts apple juice, 2 parts lime juice, mix everything in a shaker, serve in a tall glass with ice.
- Raspberry Lemonade: In an ice-filled shaker, mix 3 parts raspberry liqueur and 2 parts tuzemak, mash equal parts lime, lemon and orange in a glass, pour the contents of the shaker and add 10 parts Sprite. Serve with a sprig of red currant.
- Jojin: In an ice-filled shaker, mix equal parts tuzemak, Chartreuse and Lillete Blanc, serve in a tumbler over ice.