RUM

RUM

 

Rum is a distilled alcoholic beverage made from sugarcane byproducts such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. It includes both the light-bodied rums, typified by those of Cuba and Puerto Rico, and the heavier and fuller-flavoured rums of Jamaica.
Rum has been variously known as “Kill Devil”, “Barbados water”, “Nelson’s blood” Tapping the Admiral etc
The majority of the world’s rum production occurs in the Caribbean and Latin America

Origin of the word rum:

The origin of the word “rum” is generally unclear. In an 1824 essay about the word’s origin, Samuel Morewood, a British etymologist, suggested it might be from the British slang term for “the best”, as in “having a rum time.” He wrote: As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, to denote its excellence or superior quality.
Morewood later suggested another possibility: that it was taken from the last syllable of the Latin word for sugar, saccharum, an explanation commonly heard today.
The most probable origin is as a truncated version of rumbullion or rumbustion. Both words surfaced in English about the same time as rum did and were slang terms for “tumult” or “uproar”. This is a far more convincing explanation, and brings the image of fractious men fighting in entanglements at island tippling houses, which are early versions of the bar.
In current usage, the name used for a rum is often based on its 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 Nelson’s blood, kill-devil, demon water, pirate’s drink, navy neaters, and Barbados water. A version of rum from Newfoundland is referred to by the name screech, while some low-grade West Indies rums are called tafia.

Regional variations

Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language traditionally spoken. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the ‘Spanish-speaking’ style.
• Spanish-speaking islands and countries traditionally produce añejo rums with a fairly smooth taste. Rums from Cuba, Guatemala, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. The Canary Islands produces honey rum known as ron miel de Canarias and carries a geographical designation. These rums are traditionally quick fermented and patent still distilled.
• English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Grenada, Barbados, Belize, Bermuda, Saint Kitts, Trinidad and Tobago, the Demerara region of Guyana, and Jamaica are typical of this style. These rums are characterized by slow fermentation and pot still distillation.
• 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 and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.
Cachaça is a spirit similar to rum that is produced in Brazil. (Some countries, including the United States, classify cachaça as a type of rum.)
Seco, from Panama, is also a spirit similar to rum, but also similar to vodka since it is triple distilled.
The Indonesian spirit Batavia arrack, or arrak, is a spirit similar to rum that includes rice in its production.
A spirit known as aguardiente, distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America.

Grades

The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:

• Light rums, also referred to as silver or white rums, in general, have very little flavor aside from a general sweetness. Consequently, they often serve as bases for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian cachaça is generally this type, but some varieties are more akin to “gold rums”. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. They under go quick fermentation and patent still distillation.

Gold rums, also called amber rums, are medium-bodied rums that are generally aged. These gain their dark color from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.

Dark rums, also known by their particular color, such as brown, black, or red rums, are classes a grade darker than gold rums. They are also classified as heavy bodied rums. These rums are slow fermented by the natural yeast of the atmosphere and then undergo pot still distillation. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as color. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Ron Zacapa Centenario, respectively.

Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. Among the spices added are cinnamon, rosemary, absinthe/aniseed, or pepper.

Flavored rums are infused with flavors of fruits, such as banana, mango, orange, citrus, coconut, starfruit or lime. These are generally less than 40% ABV, serve to flavor similarly themed tropical drinks, and are also often drunk neat or on the rocks.

Overproof rums are much higher than the standard 40% ABV. Most of these rums bear greater than 60%, in fact, and preparations of 75% to 80% ABV occur commonly. One example is Jack Iron Rum from Grenada made by Westerhall Estate Ltd

Premium rums, as with other sipping spirits, such as Cognac and Scotch, are in a special market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their “mixing” counterparts, and are generally consumed straight. One example is Diplomático Ambassador Selection from Venezuela made by DUSA in La Miel.

Production method:

Rum may be made from sugarcane juice, but it is more usually made from molasses. Most of the molasses come from Brazil. Fresh sugarcane is cut and crushed between roller mills and the residual bagasse is crushed once more so that all juice is extracted. The juice is boiled, the water content evaporates leaving behind a sugar solution very dark in colour. This is then clarified and the resulting thick heavy syrup is pumped into centrifugal machines which crystalise the sugar and separate it from the dark thick liquid known as molasses. This may be evaporated further to obtain more sugar but eventually the molasses will be fermented to form the base for rum or to make alcohol for industrial purpose.

Fermentation:

Before fermentation the molasses is diluted with water and mixed with “dunder”- the yeast rich foam from the previous fermentation which is the traditional yeast source in Jamaica. Some distilleries allow the mash to sour by itself letting natural yeast descend on to the surface. But generally most distillers use pure culture yeast which they claim give a better flavoured end product. Depending on the style of rum required, the mash will undergo a or quick fermentation.

Slow fermentation:

The process is associated with big heavy bodied rums from Jamaica and Martinique. The fermentation can last for up to 20 days, after which the liquid will have an alcoholic strength of about 7%. It will now be put into a pot still and distilled twice before before being aged in cask. The new rum will be rich in congener elemenrs – higher esters, acids, flavor and bouquet agents — and will have an alcoholic strength of 150°P ( 86 % by volume).

Quick fermentation:

This is associated with lighter rums such as those made in Cuba and Puerto Rico. The fermentation lasts for 2 to 3 days and a special yeast culture is used. The liquid is then taken to a patent still for distillation. The new rum will be clear and very light in body and will have very few congener elements remaining. However it will have a high alcoholic strength 160°P (91% by volume)

 

Maturation:

The big dark or heavy bodied rums are matured in oak casks for three years or more..Often they are taken from the intense heat of the Caribbean to spend their maturing period in the damp and cooler climates of Britain and France where less evaporation will occur. Before being bottled their strength will be reduced by adding demineralised water. Some colour will have been naturally taken from the wood, but it may be necessary to add some caramel to enhance colour. This will ensure the characteristic deep colour and it will also have some influence on the final product.
The light bodied rums get little or no ageing in cask. Once made and reduced to palatable strength, they are immediately drinkable.

Styles of Caribbean rum:

Barbados:

This is a semi light style of rum produced by pot and patent stills. These golden rums have a sweetish, smoky, soft flavor. Cockspur and Mount Gay are prime examples. Rum in Barbados was once called as Barbados water. Kentucky bourbon white oak barrels are used moiré often to age these rums.

Cuba:

Cuba has been called as the “Isle of rum” Cuban rums are light and delicate and similar in style to those produced from Puerto Rico. Their original and world famous Bacardi is now made elsewhere. In 1960 the Bacardi distillery was taken over by Castro and the Cuban government. They tried to keep the Bacardi brand name, but the parent company contested this in the court of law and won. The rum made at the original plant in Santiago de Cuba is now called as the Havana Club.

Guyana:

These rums are known as Demerara rums. These are named after the local Demerara River, which runs through the major plantations. Both pot and patent stills are used to make these rums, and quick fermentation methods give them a lightness which make them ideal for blending with other rums. The light rums are usually drunk locally. The dark brown rums come mostly to Britain where they are matured in London warehouses.

Haiti:

These are French influenced rums and like brandy they get two separate distillations in pot stills. The first distillation results in a spirit called clarin, which was often, in the past, used as part of voodoo ceremony. The second distillation produces full flavoured rum which is then aged in oak casks.

 

Jamaica:

The Jamaican Excise Duty Law, No 73 of 1941 defines rum as “spirits distilled solely from sugar cane juice, sugar cane molasses, or the refuse of the sugar cane, at a strength not exceeding 150% proof spirit”
The general style of Jamaican rum is rich, dark, heavy flavoured and pungent. However there are six distinct classifications of rum made in this island, ranging from light to very heavy. The lighter rums are mostly consumed locally, the heavier rums, known as Wedderburn and Plummer are mostly exported, much coming to Britain, where they are aged and blended. Britain’s damp climate—in contrast to the heat of the Caribbean – allows the spirit to mature more slowly and with less evaporation from the casks. Jamaica also exports heavy rum concentrates to Germany and Austria where they are blended with neutral spirit and called Rum Verschnitt and inlander rum respectively.

Martinique:

These rums are made principally from cane juice and are rich, dark and have an affinity with Jamaican rums of the wedderburn family. They are sometimes known as French Rhums .and those destined for French consumption are matured and blended in France, usually in Bordeaux or la havre. The very best are known as Grand Arôme. The brand leader in France is Negrita, a product of the famous Dillon distillery, now owned by the Bardinet of Bordeaux. They also produce a white rum called Old Nick. Perhaps the most favoured international brand is Rhum St. James which can be amber or white. Both of these are superb.

Puerto Rico:

Puerto Rican rums are usually light in body and dry to the taste. There are two styles available, white label (very light bodied) and a gold label (slightly less light).. Puerto Rico is also the largest producers of rum in the world and the distilleria Bacardi has the largest capacity of all. The main export is to the United States and popular brands include Bacardi and Castillo dominating the market. The rums are distilled in patent still from a product known as blackstrap molasses. Special cultivated yeast is used during the fermentation process and strength reduction is achieved by addition of clear mountain water.

Trinidad:

Trinidadian rums made by the patent still method, are mainly light to medium in character. They are well made, but lack real depth of flavor, which make them more suitable for blending and mixing.
Brand name of rums:

Puerto Rico:
1. Bacardi
2. Don Q
3. Ron Rico
4. Ron Del Barilito
5. Ron Castillo
6. Boca Chica Rum
7. Ron Llave

Jamaica

1. Appleton
2. Jamaican rum cream
3. Myer’s original Platinum
4. Appleton Estate White
5. Wray and Nephew White Overproof
6. Appleton Special Gold
7. Sea Wynde

Barbados

1. Mount Gay Premium White
2. Tommy Bahama White Sand
3. Mount Gay Extra Old

Trinidad

1. Fernandes White
2. Angostura Old Oak White
3. 10 Cane
4. Angostura Dark 5 year
5. Pusser’s British Navy Dark