RUM
RUM
DEFINITION
Rum is an alcoholic
beverage distilled from fermented sugarcane by-products such as sugarcane
juice, sugarcane syrup and molasses.
It is distilled at less
than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).
ORIGIN
·
Rum derived from
Latin word - Saccharum
· Rum was first produced in the Caribbean countries in
the 17th Century.
· The sugar plantations were maintained by slaves who
had been brought to the Caribbean from Africa by the British.
· They distilled crude and harsh rum as early as 1647 in
small pot stills in the sugarcane fields.
·
In those days, it
was consumed without maturing and was the drink of English pirates and the
British Navy.
·
This spirit was
termed as “Rumbustion” - meaning uproar and “Rumbullion” - a slang for a fracas
or brawl.
·
The British Navy
issued rum to warm its sailors and treat scurvy.
·
Admiral Vernon,
nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption of Rum was
affecting his crews’ efficiency; he ordered the rum be diluted with water and served.
MANUFACTURING PROCESS OF
RUM
Harvesting→ Cutting→
Juice extracted by passing through enormous, very heavy crushing rollers→ Juice
boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a
high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses
with about 5% sugar→ fermented→ distilled = RUM
STYLES OF RUM
Puerto Rican Rums
·
The molasses is
fermented in huge vats together with some of the mash from previous
fermentation.
· Resultant wash is distilled in Patent Still.
· Filtered with sand and burnt oak.
· Very dry & light-bodied.
· Popular in Spanish-speaking countries like Puerto
Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.
VARIANTS
·
White/Silver Rum -
This is matured for a period of 1 year. It is lighter, paler & more
neutral.
·
Amber/Gold Rum -
This is matured for a period of 3 years. It is heavier, more flavored, often
older & deeper with more caramel.
·
Vieux/Liqueur Rum
- This is matured for a period of more than 6 years.
Jamaican Rums
·
Rich, full-bodied
& pungent.
·
Distilled in Pot
Still.
·
It is
non-filtered.
·
Matured for more
number of years.
·
Popular in English-speaking
countries like Jamaica, Trinidad, Barbados, Guyana, etc.
VARIANTS
•
Gold/amber –
traditionally Jamaican
•
Dark Mahogany –
lately popular, often labelled: ‘for Planter’s Punch’
* Jamaican rums are also referred to as London Dock
Rums. Much of the rum is shipped to bonded warehouses of the docks in
England & Scotland for aging and blending. The damp climate is ideal for
maturing Jamaican Rums.
DEMERARA RUMS
•
Made from
sugarcane grown along the banks of the Demerara river in Guyana.
•
More like Jamaican
rums but differences exist due to different soil, climate, variety of sugarcane
& use of Patent Still.
•
Some are blends of
1/3rd Pot and 2/3rd Patent Still products.
•
Much darker, less
pungent, has less flavor and finesse.
•
Obtainable at 43%,
48%, 57% % 75.5% al v/v.
•
Over proof ones
are ideal for GROG.
USES OF RUM
•
Drunk straight in
rum-producing countries
•
In The UK, The
USA, etc. popular as base for mixed drinks
•
Rum & Cola
(Cuba Libre)
•
In the kitchen –
to flambé desserts, ice creams, fruit punch, candies, etc.
•
Tobacco flavouring
BRAND NAMES
Puerto
Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White
diamond, Ron Rico, Palo Viejo, Ron Merito
Jamaican – Lemon
Hart, Captain Morgan, Myers, Rope & Anchor, Appleton
Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack
Dark
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