The Complete Guide to Rum: History, Types, and Production
Rum is a popular alcoholic beverage that falls under the category of distilled spirits. It is made from either molasses and water or sugar cane juice, and classified as a type of distilled liquor known as ethanol ethyl alcohol. This substance is the same alcohol found in all drinkable liquors.
Rum Defined: Ethanol and Its Role in Alcohol Beverages
Rum itself is not a type of alcohol but rather an alcoholic beverage that contains a specific type of alcohol called ethanol, or ethyl alcohol. This is the same alcohol present in all alcoholic drinks.
Rum Production and Classification
Rum is a spirit made by fermenting and then distilling sugar cane products or molasses. It is produced to a maximum of 96% ABV (alcohol by volume) and is unadulterated, bottling it at a minimum of 37.5% or 40% ABV, depending on the country's regulations.
Should anything beyond sugar cane products be added during the fermentation process, such as wheat or rice, the result is not rum but rather other spirits like clairin or Batavia arrack.
History of Rum
The origins of rum can be traced back to the 17th Century, where it was known as Rumbuillion, a term that means "rumpus." This drink was consumed by slaves on plantations in British West India. The drink evolved into what we recognize today as rum. The term 'rumbuillion' provided a hint at the tumultuous nature of rum's history, influenced by colonialism and the sugar industry.
According to the British law of 1904, rum is defined as a spirit distilled from the by-products of sugar cane, specifically from countries where sugar cane is grown, such as Jamaica, Puerto Rico, and Brazil.
Major Rum Producing Countries
Countries like Jamaica, Puerto Rico, and Venezuela are particularly notable in the world of rum production. In Jamaica, one of the world's most famous rum brands, Bacardi, is produced. Other significant rum producers around the world include the UK, The West Indies, Venezuela, Brazil, Jamaica, Australia, and Cuba. Each location contributes its unique twist to the rum-making process, resulting in distinct local flavors and spirits.
Rum Production Process
The production of rum begins with the sugar cane, which is either crushed to extract the juice or left to ferment naturally to produce molasses. The juice is diluted to reduce its sweetness, and yeast is added to initiate fermentation. If molasses is used, it is first diluted to lower its viscosity before fermentation.
The fermentation process creates a liquid known as wort, which is then distilled in one of two ways. For top-quality rum, a pot still is used, while regular brands undergo distillation in a patent still. The distillate obtained is generally colorless and harsh, and it is then matured for at least three years. Distilled water is added to reduce the alcohol content to 43%. To achieve uniformity of color, dark caramel is sometimes added. However, no caramel is added to white rum.
Types of Rum
Full-bodied Rum
Full-bodied rums are typically dry and produced in West Indian countries where English is spoken, such as Jamaica, British Guiana, Trinidad, and Tobago. Indian rums are also similar in style, characterized by their robust and full-bodied profile.
Light-bodied Rum
Light-bodied rums are generally produced in Spanish-speaking countries like Cuba, the Virgin Islands, Venezuela, and Mexico. These rums are known for their lighter and smoother taste.
White Rum
White rum, also known as silver or light rum, is a distillate made from molasses. It became particularly popular in the era of pre-Castro Havana, often serving as a base for classic mixers like "Cuba Libre." Today, white rum continues to be a favorite in tropical cocktails around the world.
Rum's rich history and diverse production techniques have made it a beloved alcoholic beverage around the globe. Whether savored neat, enjoyed in cocktails, or used as a base for culinary applications, rum offers a unique twist to the world of spirits.