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Rum has come a long way in the last 30-40 years. From an unfashionable, oily and almost non-drinkable alcoholic drink, as it remained in service with the Royal Navy until 1970, rum has become the world’s most popular cocktail ingredient and digestif worthy of hours of savoring. But beyond the mediocre taste of pale Bacardi and spicy Captain Morgan, what does the average consumer really know about rum?
Rum still retains its reputation as a drink of the seafarers, but the generosity of aromas and flavors takes it far beyond the stereotypes of a sea panorama. An ethereal banana, pineapple and vanilla background drifts towards a sugary “body” and ends up somewhere in a tropical oak barrel, endowing the receptors with rich flavors. If you’re just starting out on your aged journey, rum will provide the perfect start and set a good pace, especially since the price of a good aged Caribbean distillate is well below the price of a premium bottle of cognac or whiskey. So, what is rum, where and when did it begin to be prepared, what types can be found on the market, and what, in fact, should be done with this variety?
The definition of rum is shaky
Rum is a distilled alcoholic beverage made from cane sugar by-products such as molasses and molasses, as well as pure cane juice, by fermenting them and then distilling the must. Initially, it is a clear drink that is often aged in oak barrels, after which it acquires a rich golden hue. Rum is produced all over the world, but the vast majority of “good” specimens come from the Caribbean and Latin America.
Unfortunately, the definition of rum is as shaky as the morality of a windy pirate. In fact, it can be any alcoholic drink made from molasses, cane juice or molasses, and distilled anywhere in the world. Also, the method of distillation is not regulated, which dictates only the style of production. Traditional pot is still used in English-speaking countries: Jamaica, Barbados, Trinidad, St. Kitts, the Demerara region of Guyana and the British Leeward Islands, so the rum there has a pronounced taste and aroma. Continuous cycle columns are used by the Hispanic diaspora: Cuba, Guatemala, Panama, Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela, where the rum is lighter and more neutral.
After distillation, rum needs rest. Light rum is usually left in steel tanks for one year, and then carbonized and bottled. But more often it is aged in oak barrels, which provide the drink with a beautiful color, as well as a rich taste and aroma. Unlike whiskey, rum is not aged for long, which is due to the climate – the “angels’ share” in hot tropical countries is huge – in 10 years of aging, a barrel can lose from 40 to 45 percent of alcohol. That is why aged tropical rum spends a maximum of 3-5 years in the barrel, while North American rum – up to 10 years or more. It should be understood that a hot climate contributes to a more rapid aging of the drink. In warehouses where the air temperature is under 30оC, two years of aging equals six to eight years in a warehouse in Scotland.
Two years of aging Caribbean rum in a barrel equals 6-8 years of aging Scotch whisky.
Most producers use bourbon barrels, because they are the most affordable – according to the laws, bourbon can only be aged in a new barrel, so after one brewing cycle, barrels are sold cheaply around the world to age other drinks. But some companies are experimenting with traditional scotch casks made from sherry, Madeira and port wine (for example, Dominican Brugal) or French Limousin oak casks (for example, Haitian Rhum Barbancourt).
There are many classifications, but rum is one
There are many types of rum. The rules for its production in different countries are written in their own way. Most often, categorization is based on the strength of the drink and its minimum exposure. So, for example, in Colombia, rum should be at least 50% ABV, and in Venezuela and Chile – 40% ABV. According to EU regulations, rum must be distilled to 96% ABV and bottled at a minimum of 37,5% ABV. Flavorings are not allowed, although caramel can be added to give the drink color. In the same Mexico, rum must be aged for at least 8 months, in the Dominican Republic – 1 year, in Venezuela – 2 years, but Cuban rum is just classified according to the aging period: 3 years – golden rum, 7 years – dark, and regular light blanc can be sold immediately after production.
In the Caribbean, as mentioned earlier, each island or production area has its own unique style of rum. These styles are usually combined into groups according to the language traditional for the region. So, rum is divided by style into:
- Spanish “Ron”: The Hispanic diaspora produces a light rum on continuous cycle columns, which is characterized by a mild taste. This includes Cuban and Puerto Rican style production.
- English “Room”: The English-speaking diaspora prefers to cook dark rum on “pot stills”, which has a brighter taste and aroma. Typical representatives of this style are Jamaican rum and rum from the Demerera area in Guyana.
- French “Rhum »: The French-speaking diaspora trades in the so-called “agricultural rum” (rhum agricole), which is made only from cane juice, without molasses and molasses. This style is typical of the French West Indies, Martinique, Marie-Galante and Guadeloupe.
The French, with their inherent meticulousness regarding alcoholic beverages, were the first and only to create a legal basis for the production and classification of rum. Rhum from Martinique even has its own appellation, AOC Martinique Rhum Agricole. Rhum agricole is not the only rum that is made from pure sugar cane juice. In Brazil, cachaça is produced according to the same principle. In a number of countries it is called “Brazilian rum”, thus making it a separate group of drinks, but in the US, cachaca is legally considered rum. We will definitely talk about this drink later, and now let’s move on to the more familiar classification of this drink, according to varieties.
- Light rum (light, white, silver) – quite sweet, with a poor taste profile. Pale rums are usually aged in stainless steel tanks for up to a year and then filtered before bottling. This approach makes the drink light and completely transparent, making it the most popular ingredient for cocktails.
- Golden rum (gold, amber) – aged up to 1,5 years in oak barrels, usually from bourbon, but their color can also be associated with a blend of light and aged varieties, as well as with the addition of caramel. Golden rum is halfway between cocktail rums and rums that can be enjoyed neat.
- dark rum (dark) – aged in oak barrels for two years or more. It is darker than golden and richer, both in taste and aroma. Dark rum is often used in the preparation of tiki cocktails, and is also drunk neat.
- Aged rum (aged, sipping) is a large category that includes aged drinks that are the scotch in the rum world. Such rum should be drunk only in its pure form. True, the fact that rum is labeled as aged does not guarantee that it will be good, since there are no clear rules, as we have already understood. The only “aging” rum from the French West Indies must be aged in barrel for at least three years.
- spiced rum (spiced) – rum with the addition of spices and herbs (cinnamon, cloves, rosemary, etc.). In fact, this is a tincture of rum with spices. The most popular varieties are prepared on the basis of golden rum, and the most expensive ones are based on dark rum. A great ingredient for cocktails that you can make yourself.
- strong rum (overproof) – popular in the Caribbean. Contains up to 70-75% alcohol. A frequent cocktail ingredient, especially for punch.
Flavored rums are also distinguished, which do not deserve attention at all (except perhaps Malibu), as well as the so-called naval rum (navy, naval) – strong rum (from 50% alcohol), which owes its name to rum rations during the heyday of the British Navy (read below ). Navy rum is a type of dark rum, a mixture of English and Spanish rum styles, as well as heavy, dense Demerara rum. Among other things, the same rhum agricole is often distinguished as a separate variety of rum, but we have already found out that this is a separate style.
The history of the appearance of rum
Discovered in Asia and brought to Europe by the pilgrims of the First Crusade (1096-1270), cane sugar was a rare and expensive commodity at that time. Gradually, it began to acquire economic importance. In the 14th century, Venice claimed a commercial monopoly and developed the first processes for processing sugar cane. Jealous of this success, the Portuguese and Spaniards established plantations and processing plants in their colonies: in Madeira, the Canary Islands, and later in the Azores. Lisbon quickly became a major center for sugar production.
The discovery of America made it possible to increase the geography of sugarcane cultivation thanks to Portuguese shipping. While Brazil, Peru and Mexico presented exciting opportunities due to their natural wealth (timber, gold, minerals), the Caribbean quickly became a center for sugar cane cultivation. Christopher Columbus brought the first cane shoots to the West Indies sometime in the late 1512th century. It was first planted on the island of Hispaniola (Haiti and Santo Domingo). In 1520, the Spanish launched an aggressive campaign to develop sugarcane plantations in Cuba. By XNUMX sugarcane had spread throughout South America, Mexico, Peru and Brazil.
How Rum Changed America
Most historians agree that the first rum began to be made in Barbados, but there are also records that confirm that rum was also produced in Brazil in the 1620s (a tin flask with rum). Be that as it may, rum began to be distilled in the Caribbean, and later, between about 1628 and 1630, it found its way to the American colonies. In 1660, the British founded the first rum factory on Staten Island, and 1664 years later a distillery was opened in Boston. In a short time, rum became a significant source of income for the British colonies. It was even used as a currency.
Over time, rum became so popular that a trade agreement known as the “Trilateral Trade” was created, which allowed the trade of rum, molasses, and slaves. There is an opinion that this agreement was so beneficial that the “Sugar Act” of 1764, which suspended the agreement, caused the American Revolution. So you can say that rum made America what it is now. True, North American rum quickly fell into decline, helped by the war and the growing popularity of whiskey.
How the rum sailed
Rum and sailors have been identified since 1655, when the British captured Jamaica. Then the Caribbean drink replaced brandy, popular at that time, which was consumed daily by sailors on all ships during long sea passages (water quickly deteriorated, and beer ended). They drank rum anyway. First clean, then with lemon juice, but Admiral of the British Navy Edward Vernon doubted the combat capability of his subordinates, who quickly became drunk at work – since 1740, on his orders, rum began to be diluted with water. The admiral, by the way, constantly wore a fai cloak, which was called “grogram cloak”. It is believed that this is how the warming drink grog appeared, which in fact was originally a common mixture of rum and water. Until July 31, 1970, rum was part of the daily diet of every sailor in the Royal Navy, but was abolished.
How the rum became light
Until the end of the XNUMXth century, rum was associated exclusively with the drink of the poor and sailors, as it was very oily, strong and frankly of poor quality. Of course, these are not the clean aristocratic drinks of Europe, which were distilled several times. But the Spaniards saw potential in the drink and the Spanish Royal Chamber established a tender for the development of the rum industry, which promised great honors to those who would improve the rum production process. All perspectives were liked, as a result of which the rum became much cleaner and more pleasant to drink.
Just in those days, the world saw the light rum Bacardi. In 1843 Don Facundo Bacardi Masso moved from Spain to Santiago de Cuba. He liked the tender from the government and he began to actively experiment with the production process of the drink. As a result of fruitful work, the use of different distillation technologies, carbon filters and special yeast, the well-known light rum was obtained, which had a milder taste. And in 1862, Don Facundo founded the world famous Bacardi company. Fortunately or unfortunately, it was thanks to Bacardi that the rum plunged deeply into mixology and remained there, it seems, forever.
Recommendations for choosing rum
To get started, read the article on how to drink rum correctly, where there are recommendations for buying the first bottle to get acquainted with this drink. In it you will find lists of budget and premium rums that everyone who cares about good aged drinks should definitely try. This time we’ll be recommending a few aged rums from various Caribbean producers to give you a taste of just how different rums can be.
Barbados. Rum has been distilled on the island for over three centuries, mostly in pot stills. Foursquare Distillery sticks to tradition, but is not afraid to experiment and introduce new production methods. Among the best rums from this distillery is Doorly’s XO, which contains spices, toffee, vanilla, nuts and banana.
Jamaica. The island produces a wide variety of styles of rum, but the Appleton Estate distillery has always been synonymous with rebellious rum. Her 12-year-old drink is top notch, filling your palate with deep, sexy, sweet vanilla, seductive toffee, and a pretty banana.
Trinidad. This is one of the largest industrial centers in the Caribbean, where they also celebrate the brightest carnival in the world. The Angostura Distillery embraces both faces of this island, distilling its rum in columns of epic proportions, but with soul. Angostura 1919 is a fine showpiece, with a pronounced chocolate bulge, long oak spices and a long cinnamon aftertaste.
Guyana. Demerara sugar is at the heart of all rums here, allowing for a deep, smooth drink. Diamond Distillery blends distillation methods using the world’s oldest Coffey column. Her 15-year-old El Dorado is the archetype for all aged rums, rich in ripe bananas, the sweetness of burnt sugar and citrus spices from an oak barrel.
Guatemala. More familiar to us for its coffee, this region produces the finest quality rum. Rum from the Zacapa distillery will be the finishing touch of our recommendation, but will hit the pocket hard. With an average age of 23 years in the bottle, this rum is aged in a cool area at an altitude of 2300 meters above sea level, using the solera method to extract the best that it can give from the sherry cask. Expect flawless cocoa flavors backed by sweet spices.
Whether rum is English rum, French rhum or Spanish ron, this distillate made from sugar cane remains a common denominator between Caribbean islands and South American countries, each with its own culture, many traditions and… your style of rum!