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Rum is a liquor made by fermenting and then distillation sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often barrel aging of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world.
Rums are produced in various grades. Light rums are commonly used in , grog, or hot toddy, whereas "golden" and "dark" rums, once typically drunk straight (U.S. English) or neat (Commonwealth English), iced ("on the rocks"), or in cooking, are now commonly drunk with mixers. Premium rums are made to be consumed either straight or iced.
Rum plays a part in the culture of most islands of the West Indies as well as the Maritime provinces and Newfoundland, in Canada. It has associations with the Royal Navy (where it was mixed with water or beer to make grog) and Caribbean piracy (where it was consumed as bumbo). Rum has served as a medium of economic exchange, used to help fund enterprises such as slavery via triangular trade, organized crime, and military insurgencies such as the American Revolution and the Australian Rum Rebellion.
There have been various other theories:
Regardless of the original source, the name was already in common use by 1654, when the General Court of Connecticut ordered the confiscations of "whatsoever Barbados liquors, commonly called rum, kill the devil and the like". A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc".
In current usage, the name used for a rum is often based on its place of origin.
Rhum is a French term for a rum made from fresh sugar cane juice rather than molasses, in French-speaking locales such as Martinique. A rhum vieux ("old rum") 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 neater, 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.
Many historians now believe that rum-making found its way to the Caribbean islands along with sugarcane and its cultivation methods from Brazil. The traditional history of modern-style rum tells of its invention in the Caribbean, in the 17th century, by slavery on sugarcane plantations, who discovered that molasses, a by-product of the sugar refining process, could be fermented to produce alcohol, and then distilled. The earliest record, in a 1651 document from Barbados, mentions the island of Nevis in particular:
By the late 17th century rum had replaced French brandy as the exchange alcohol of choice in the triangle trade. Canoemen and guards on the African side of the trade, who had previously been paid in brandy, were now paid in rum.
In the 18th century, ever increasing demands for sugar, molasses, rum, and slaves led to a feedback loop that intensified the triangular trade. When France banned the production of rum in their New World possessions to end the competition with domestically produced brandy, New England distillers became able to undercut producers in the British West Indies by buying molasses cheaply from French sugar plantations. The outcry from the British rum industry led to the Molasses Act 1733, which levied a prohibitive tax on molasses imported into the Thirteen Colonies from foreign countries or colonies. Rum at this time accounted for approximately 80% of New England's exports, and paying the duty would have put the distilleries out of business, so that compliance with and enforcement of the act were minimal. Strict enforcement of the Molasses Act's successor, the Sugar Act 1764, may have been an additional factor in causing the American Revolution. In the slave trade, rum was also used as a medium of exchange. For example, the slave Venture Smith, whose history was later published, had been purchased in Africa for four gallons of rum plus a piece of calico.
In "The Doctor's Secret Journal", an account of the happenings at Fort Michilimackinac in northern Michigan from 1769 to 1772 by Daniel Morison, a surgeon's mate, it was noted that there was not much for the men to do and drinking rum was very popular. In fact, Ensign Robert Johnstone, one of the officers, "thought proper to turn trader by selling (the) common rum to the soldiers & all others by whom he might gain a penny in this clandestine Manner". To conceal this theft, "he was observed to have filled up several Barrels of common rum with boiling water to make up the Leakage". Ensign Johnstone had no trouble selling this diluted rum.
The popularity of rum continued after the American Revolution; George Washington insisted on a barrel of Barbados rum at his 1789 inauguration.
Rum started to play an important role in the political system, and candidates attempted to influence the outcome of an election through their generosity with rum. The people would attend the hustings to see which candidate appeared more generous. The candidate was expected to drink with the people to show he was independent and truly a republican.
Eventually, the restrictions on sugar imports from the British West Indies, combined with the development of American , led to a decline in the drink's popularity in North America.
The association of rum with the Royal Navy began in 1655 when a Royal Navy fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the Rum Ration of liquor given to seamen from French brandy to rum.
Naval rum was originally a blend mixed from rums produced in the West Indies. It was initially supplied at a strength of 100 degrees (UK) proof, 57% alcohol by volume (ABV), as that was the only strength that could be tested (by the gunpowder test) before the invention of the hydrometer. The term "Navy strength" is used in modern Britain to specify spirits bottled at 57% ABV. In 1866 the Navy fixed the issued strength at 95.5 proof (defined as "4.5 under-Proof", equal to 54.6% ABV).
While the ration was originally given neat or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered, producing a mixture that became known as grog. Many believe the term was coined in honour of the grogram cloak Admiral Vernon wore in rough weather. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot", until the practice was abolished on 31 July 1970.
Today, a tot (totty) of rum is still issued on special occasions, using an order to "splice the mainbrace", which may only be given by a member of the royal family or, on certain occasions, the admiralty board in the UK, with similar restrictions in other Commonwealth navies. Recently, such occasions have included royal marriages or birthdays, or special anniversaries. In the days of daily rum rations, the order to "splice the mainbrace" meant double rations would be issued.
A legend involving naval rum and Horatio Nelson says that following his victory and death at the Battle of Trafalgar, Nelson's body was preserved in a cask of rum to allow transportation back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, hence the term "Nelson's blood" being used to describe rum. It also serves as the basis for the term tapping the admiral being used to describe surreptitiously sucking liquor from a cask through a straw. The details of the story are disputed, as many historians claim the cask contained French brandy, while others claim that the term originated from a toast to Admiral Nelson. Variations of the story, involving different notable corpses, have been in circulation for many years. The official record states merely that the body was placed in "refined spirits" and does not go into further detail.
The Royal New Zealand Navy was the last naval force to give sailors a free daily tot of rum. The Royal Canadian Navy still gives a rum ration on special occasions; the rum is usually provided out of the commanding officer's fund and is 150 proof (75%). The order to "splice the mainbrace" (i.e. take rum) can be given by the monarch as commander-in-chief, as occurred on 29 June 2010, when Queen Elizabeth II gave the order to the Royal Canadian Navy as part of the celebration of their 100th anniversary.
Australia was so far away from Britain that the penal colony, established in 1788, faced severe food shortages, compounded by poor conditions for growing crops and the shortage of livestock. Eventually, it was realized that it might be more economical to supply the settlement of Sydney from India, instead of from Britain. By 1817, two out of every three ships which left Sydney went to Java or India, and cargoes from Bengal fed and equipped the colony. Casks of Bengal Rum (which was reputed to be stronger and less sweet than Jamaican Rum) were brought back in the depths of nearly every ship from India. The cargoes were floated ashore clandestinely before the ships docked, by the Royal Marines regiment which controlled the sales. It was against the direct orders of the governors, who had ordered the searching of every docking ship. British merchants in India grew wealthy by sending ships to Sydney "laden half with rice and half with bad spirits".
Rum was intimately involved in the only military takeover of an Australian government, known as the Rum Rebellion. When William Bligh became governor of the colony, he attempted to remedy the perceived problem of drunkenness by outlawing the use of rum as a medium of exchange. In response to Bligh's attempt to regulate the use of rum, in 1808 the New South Wales Corps marched with fixed bayonets to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.
Commercial rum production was introduced into Taiwan along with commercial sugar production during the Japanese colonial period. Rum production continued under the Republic of China, however, it was neglected by Taiwan Tobacco and Liquor Corporation which held the national liquor monopoly. The industry diversified after privatization and the de-monopolization of the Taiwanese alcoholic beverage industry.
Mexico requires rum be aged a minimum of eight months; the Dominican Republic, Panama and Venezuela require two years. Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Grenada and Barbados use the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum. In Australia, rum is divided into dark or red rum (underproof known as UP, overproof known as OP, and triple distilled) and white rum.
Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums produced.
Cachaça is a spirit made in Brazil from sugar cane, similar to rum. Some countries classify cachaça as a type of rum. Seco Herrerano, from Panama, is a triple-distilled spirit similar to rum.
Mexico produces a number of brands of light and dark rum, as well as other less-expensive flavored and unflavored sugarcane-based liquors, such as aguardiente de caña and charanda. Aguardiente is also the name for unaged distilled cane spirit in some primarily Spanish-speaking countries, since their definition of rum includes at least two years' ageing in wood.
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.
In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberian rum or simply CJ within Liberia itself) is a cheap, strong spirit distilled from sugarcane, which can be as strong as 43% ABV (86 proof). A refined cane spirit has also been produced in South Africa since the 1950s, simply known as cane or "spook".
Within Europe, in the Czech Republic and Slovakia a similar spirit made from sugar beet is known as Tuzemak.
In Germany, a cheap substitute for genuine dark rum, never spiced or flavoured, is called Rum-Verschnitt (literally: blended or "cut" rum). This drink is made of genuine dark rum (often high-ester rum from Jamaica), rectified spirit, and water, often coloured with caramel coloring. The proportion of genuine rum it contains can be quite low; the legal minimum is only 5%. In Austria a similar rum, always spiced, called Inländerrum (domestic rum) is made.
Yeast and water are added to the base ingredient to start the fermentation process.
While some rum producers allow wild yeasts to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation period. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.
"The yeast employed will determine the final taste and aroma profile,"
says Jamaican master blender Joy Spence.
Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts.
The use of slower-working yeasts causes more to accumulate during fermentation, allowing for a fuller-tasting rum.
Fermentation products like 2-ethyl-3-methyl butyric acid and esters like ethyl butyrate and ethyl hexanoate give rise to the sweetness and fruitiness of rum.
As most rum-producing areas have a hot, tropical climate, rum matures much faster than is typical in cooler climates for spirits such as whisky or brandy. An indication of this higher rate is the "angels' share", the amount lost to evaporation: about 10% per year for rum, while in France and Scotland ageing loss is typically 2%.
The final stage after ageing is usually blending rum for a consistent flavour. During blending, light rums may be filtered to remove any colour gained during ageing; for dark rums, caramel may be added for colour.
There have been attempts to match the molecular composition of aged rum significantly faster using heat and light for accelerated artificial ageing.
A number of local specialties also use rum, including Bermuda's Dark 'n' Stormy (Gosling's Black Seal rum with ginger beer), the Painkiller from the British Virgin Islands, and a New Orleans cocktail known as the Hurricane. Jagertee is a mixture of rum and black tea popular in colder parts of Central Europe and served on special occasions in the British Army, where it is called Gunfire. Ti' Punch, French Creole for "petit punch", is a traditional drink in parts of the French West Indies.
Rum may also be used as a base in the manufacture of and , such as falernum and most notably, Mama Juana.
Rum (or cheaper rum essense) is used in a number of cooked dishes as a flavoring agent in items such as or . It is commonly used to macerate fruit used in and is also used in Marination for some Caribbean dishes. Rum is also used in the preparation of rumtopf, bananas Foster, and some . Rum is sometimes mixed into ice cream, often with raisins (creating a flavor called rum raisin), and in baking, it is occasionally used in , a type of cookie from New England.
Colonial Australia
Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness, though their alcohol consumption was less than levels commonly consumed in England at the time.
Asia
In India, rum was not traditionally produced, as making jaggery from sugarcane does not leave molasses as a by-product. Commercial production began when Western-style cane sugar production processes made molasses available, allowing sugarcane plantations to yield high economic returns. Production expanded rapidly to meet both domestic and export markets, though protectionist policies excluded Great Britain, and continued after the end of the colonial era. Today, most spirits produced in India labeled as whisky, vodka, and gin are made with a neutral rum-derived base. Old Monk is the primary brand of dark rum consumed in contemporary India.
Categorization
Dividing rum into meaningful groupings is complicated because no single standard exists for what constitutes rum. Instead, rum is defined by the varying rules and laws of the different nations producing the spirit. The differences in definitions include issues such as spirit Alcoholic proof, minimum ageing, and even naming standards.
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. The overwhelming influence of Puerto Rican rum accounts for the "Spanish-speaking" style of most rum consumed in the United States.
Grades
The grades and variations used to describe rum depend on the location where rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:
Production method
Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.
Harvesting
Sugarcane is traditionally collected by sugarcane machete cutters who cut the cane near to the ground, where the largest concentration of sugars is found, before lopping off the green tips. A good cutter can cut three tons of cane per day on average, but this is a small fraction of what a machine can cut. Therefore, mechanised harvesting is now utilized.
Extraction
Sugarcane comprises around 63% to 73% water, 12% to 16% soluble sugar, 2% to 3% non-sugars, and 11% to 16% fiber. To extract the water and sugar juice, the harvested cane is cleaned, sliced into small lengths, and milled (pressed).
Fermentation
Most rum is produced from molasses, a byproduct of the process that makes sugar from sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it. The sugar cane's quality depends on the soil type and climate it was grown in. Within the Caribbean, much of this molasses is from Brazil.
A notable exception is the French-speaking islands, where sugarcane juice is the preferred base ingredient. In Brazil itself, the distilled alcoholic drink derived from cane juice is distinguished from rum and called cachaça.
Distillation
The fermented product is then distilled. As with all other aspects of rum production, no standard method is used for distillation.
While some producers work in batches using , most rum production is done using column still distillation.
Pot still output contains more congeners than the output from column stills, resulting in fuller-tasting rums.
Ageing and blending
Many countries require rum to be Aging barrel for at least one year. Ageing commonly uses used Bourbon whiskey casks, but any type of wooden cask or stainless-steel tank may be used. Rum ages colourless in stainless steel, but becomes dark in wood. Freshly distilled, especially pot-stilled, rum often has a meaty or leathery, sulfurous scent owing largely to the concentration of esters and known in centuries past as hogo, but aged rum displays this much less, although agricole and some Demerara and Jamaican rums retain a marked note of it.
In cuisine
Besides rum punches, such as the Cuba libre and daiquiri have stories of their invention in the Caribbean. in the U.S. helped expand rum's horizons with inventions such as the mai tai, the long island iced tea, the Jungle Bird from Malaysia and the zombie. Other cocktails containing rum include the piña colada, a drink made popular in America by Rupert Holmes' song "Escape", the mojito, and a precursor of the classic Spanish sangria known as sangaree. Cold-weather drinks made with rum include the Hot toddy and .
See also
Sources
Further reading
External links
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