Rum: A Short History
Rum
seems to be the drink of choice for seafarers and any other group of people
where the ocean is a lifestyle. The sugarcane based concoction has origins in
India but the Caribbean is where Rum truly came into its own. At the height of
exploration and colonization of the Americas, Rum was the drink of choice; it
filled the bellies of conscripted sailors and fueled the spirits of legendary
pirates. Even in the United States it was consumed in large quantities by the
founders of this nation where it became the unofficial national drink before
Whisky took over. Whether you enjoy Cuba Libres, Daiquiris, Bacardi Cocktails,
Mai Tais, or the Hurricane, you will no doubt enjoy learning a bit more about
the liquor known as Rum.
Rum
does have some obscure origins in India which suggest that Alexander the Great
may have had some sugarcane based alcohol after his initial conquest there, but
its true origins are based out of the colonies of the Caribbean. Rum was formed
from the molasses of Sugar Cane, which was a highly popular crop within the
tropical climate of the then British, Spanish and French Colonies. It became
popular on ships due to its ability to last long trips after the water had gone
bad, and was part of the rations in the British Navy until 1970. Rum did not
garner a strong following in the home ports of Britain and France but, due to
proximity to the Caribbean, the United States adopted Rum with open arms until
the rise of whisky.
Small
distilleries grew into companies with Mount Gay Rum of Barbados claiming to be
the oldest rum with its 1703 establishment, Appleton Estates of Jamaica
officially beginning in 1749, and Bacardi (Originally in Cuba, now in Bermuda)
forming over 100 years later in 1862. Bacardi has the prestige of being the
number one current producer of Rum and that could be due to their successful
history which boomed at the turn of the 20th century. Rum Production
in the modern era has expanded from the Caribbean to India, South America, and a few states in the US, namely Louisiana.
Rum is
as varied in taste as it is wide-ranging geographically.
Light Rum: sometimes referred to as silver or white rum,
this type is clear and most neutral in flavor with little to aging. This type
of rum became popular after Facundo Bacardi began distilling it in large quantities.
Gold Rum/Dark Rum/Black Rum: Rum that is aged in oak
barrels and does not go through the extensive filtering process that light rum
does. Rum can vary from relative short time with gold rum, medium length with
dark rum, and extensive period of time for black rum. The taste in this type of
rum is more pronounced, pungent and rich in taste.
Spiced Rum: Rum that is aged and given added spices
for the increased flavor
Flavored Rum: Rum given flavor from fruits or other
extracts
French: Rhum
Agricole, This style of Rum comes from former French Colonies, and instead
of being derived from Sugar Cane Molasses is derived from Sugar Cane Juice
which gives rum a more floral taste
Cachaça: Some consider this a Rum others consider it
a different liquor entirely, what you need to know in short is that it is
exclusively distilled in Brazil from sugarcane juice and has a very licorice
taste.
Brands
Bacardi, Don Q,
Myers, Appleton Estates, Mount Gay, Malibu, Pusars, Sailor Jerrys, Captain
Morgan, Bayou Rum, Doorly’s XO, Angostura, El Dorado, Rhum Agricole, Zacapa
Works Cited
·
"In the Beautiful Port City of Santiago De
Cuba, a Small Family Enterprise Purchases a Distillery and Revolutionizes
Rum-making on February 4, 1862." The Early Years. N.p., n.d. Web.
02 Sept. 2015
·
McFarland, Ben, and Tom Sandham. "Rum." Thinking
Drinkers: The Enlightened Imbiber's Guide to Alcohol. N.p.: n.p., n.d. N.
pag. Print.
·
Phillips, Roderick. Alcohol: A History.
N.p.: n.p., n.d. 119-20. Print.
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