Misplaced Pages

Rum

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.

This is an old revision of this page, as edited by 206.29.197.150 (talk) at 23:43, 7 June 2005 (→External links). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 23:43, 7 June 2005 by 206.29.197.150 (talk) (→External links)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
This article discusses rum the liquor. For the Scottish island called Rum (or Rhum), see Rum, Scotland. For the Arabic term for "Rome" see Rüm.

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, along the Demerara river in South America; 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.

History

Origins of rum

The precursors to rum date back to antiquity with fermented drinks produced from sugar cane juice. Development of alcholoic drinks utilizing sugar cane is believed to have first occured either in ancient India or China,Template:Inote and spread from there. The Malay people have a cane-based drink called brum that dates back thousands of years. Template:Inote 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.Template:Inote

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. Template:Inote 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. 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". Template:Inote

Piracy, slaves, and the Royal Navy

Rum's association with piracy comes from the fact that it was a locally available drink during the peak years for Piracy in the Caribbean. Further embelishment to this association was made with literary works such as the poem Fifteen men on the Dead Man's Chest by Robert Louis Stevenson in his book 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. Template:Inote

Slavery became associated with rum due to a triangular trade set up with the American colonies. With increasing demand for sugar in Europe during the 17th and 18th Century, a large supply of surplus molasses was produced in the Caribbean. Much of this surplus was shipped to the American colonies. The first rum distillery in the colonies was set up in 1664 on current day Staten Island. Boston had a distillery three years later.Template:Inote The rum produced in New England was quite popular. Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. Template:Inote


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". Template:Inote Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roem meaning praise.Template:Inote 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."Template:Inote

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, Nelson's Blood, and Rumbo.

Variations

Regional Variations

Within the Caribbean, each island or production area has a unique style. 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 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.

Cachaça is a spirit similar to rum that is produced in Brazil. Batavia Arrack or Arrak is a spirit similar to rum that is produced in Indonesia

Rum Grades

Rum has several grades and variations, not unlike the age and color of 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 sometimes 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.

Production Methodology

Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead rum produced is based on the traditional styles that vary between locations and distillers.

Fermentation

Most rum is produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. Template:Inote A notable exception is the French speaking islands were sugar cane juice is the prefered base ingredient. Template:Inote

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. Template:Inote Jamaician master blender Joy Spence says “The yeast employed will determine the final taste and aroma profile." Template:Inote Distillers that make lighter rums prefer, such as Bacardi to use faster working yeasts. Template:Inote Distillers prefering more basic flavors in their rum utilize slower working yeast. Template:Inote

Distallation

As with all other aspects of rum production, there is no standard method used for distallation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Template:Inote Pot still output contain more congeners than the output from column stills and thus produces a fuller tasting rum. Template:Inote

Aging and Blending

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, Template:Inote but may also be performed in stainless steel tanks 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 angels' 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%. Template:Inote

After aging, rum is normally blended to insure a consistent flavor. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, carmel may be added to the rum to adjust the color of the final product.

Well-known brands

Caribbean Rums

Central/South American Rums

Rums from Other Areas

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)

The Dark and Stormy uses a shot of Bermuda black rum in a glass of ginger beer with a lemon wedge; it is a popular cocktail in Bermuda.

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

See Also

References

External links

Categories: