RUM

 

RUM

1. Introduction

Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses or directly from sugarcane juice, by a process of fermentation and distillation. Rum is made by both method pot still and patent still from an alcoholic wash, which may be produced by one of two methods. Crushing sugarcane by means of rollers and then fermenting it with yeast. Rum is basically produced in most sugar growing countries such as Jamaica, Cuba, Barbados, Britain, West Indies, Venezuela, Brazil and Australia. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.

 2. Origin of Rum

 The word "rum"' origin is generally unclear. British etymologist, suggested that it might be from the British slang term for "the best," as in "having a rum time." Another claim is that the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass. The name rum probably is derived from Latin word for sugarcane, saccharum officinarum. The name could also be related to the words rumbustion and rumbullion, sailors’ slang for a fracas or brawl [a noisy argument or fight]. The spirit has also been referred to at time as “kill-devil” and “Barbados water.”

Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China, and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years. Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him.

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. The Caribbean basin proved to have an ideal climate for growing sugar cane, and sugar production quickly spread around the islands. The insatiable demand in Europe for sugar soon led to the establishment of hundreds of sugar cane plantations and mills in the various English, Spanish, French, Portuguese, and Dutch colonies. These mills crushed the harvested cane and extracted the juice. Boiling this juice caused chunks of crystallized sugar to form. The remaining un-solidified juice was called melazas (from"miel," the Spanish word for honey); in English this became molasses. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums.

Locally, Rum was used as cure-all for many of the aches and pains that afflicted those living in the tropics. Sugar plantation owners also sold it, at discounted prices, to naval ships that were on station in the Caribbean in order to encourage their presence in local waters and thus discourage the attentions of marauding pirates. The British navy adopted a daily ration of a half-pint of 160 proofs Rum by the 1730s. This ration was subsequently modified by mixing it with an equal amount of water to produce a drink called grog. The grog ration remained a staple of British naval life until 1969.Rum was notorious [well known for bad] trade, which play important role in the early American economy.

Rum had an important role in history during the 17th and 18th centuries.  By making a valuable beverage based on sugar cane or molasses, the value of the West Indies colonies became particularly important.  It also created a demand for labor to work in the sugar plantations, a need filled primarily by African slaves.  The exchange of rum for slaves, slaves for sugar, and sugar for rum fueled the growth of the British empire, the American colonies and a growing dependency on slave labor.The Caribbean need slaves for sugarcan plantation and to load molasses in ship which was sent to Boston and other American harbour for distillation into rum. The rum was loaded on the empty slave ship, where it was uses as ballast (heavy material placed in ship) until it was traded for human lives on the coast of Africa. The slavers then sailed for the Cribbean, where they sold the slaves. This lucrative (making large profit) but horrifying business continued until the abolition of the slave trade in 1808. The Embargo Act (the official order to stop the trade) of 1807, by Americans against the British, it interrupted the trade and rum became harder to get, its popularity faded and gave a way to whisky.

Rum continued to be made on the island of the Caribbean, both for local and export. It was rediscovered and brought a taste back. The demand for rum continued to grow after the Repeal. More than 12 million cases of rum were sold in the United States in 1982; rum now holds nearly 8% of distilled spirits market.

 3. Production Method of Rum

Harvesting

Rum production begins with harvesting the sugarcane, when sugarcane matures to harvest.

Crushing and Pressing

The juice is extract from the sugarcane and it is heated to remove impurities and clarity. Extract juice is processed for molasses. Most rum produced is made from molasses.

Fermentation

After molasses has been cleaned, it is diluted with water and placed in a fermentation tank by adding yeast. Dunder [traditional yeast of Jamaica, left over from one batch for yeast culture for a second batch], the yeast-rich foam from previous fermentations may add to molasses to produce darker, more flavourful rum. For light rum the fermentation process takes about thirty-six hours; for dark rums, it can take as long as twelve days. When fermentation is complete, the liquid contains about 7% alcohol and it is known as dead wash.

Distillation

Until the turn of the 20^th century, rum was distilled in pot stills. Starting around 1900, many distillers switched over to continuous still, though pot still continue to be used for some dark rum. As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus produces fuller-tasting rum.

Blending

Blending is done based on the age, type and style of rum. Marrying of rum takes place in oak casks. It is bottled and packaged after filtering.

Ageing

Then as per the type of the rum the distillate is aged in barrels.

Light Rum: Aged for 3 months
Golden Rum: Aged for 18 months
Dark Rum: Aged for 3 year & more. It is matured in charred oak barrels.

 4. Classifications of Rum

White Rums: These rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavour profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any colour. White Rums are primarily used as mixers and blend particularly well with fruit flavours.

 Golden Rums: It also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates.

 Dark Rums: Dark rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.

 Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches are blends of Rum and fruit juices that are very popular in the Caribbean.

 Añejo and Age-Dated Rums are aged Rums from different vintages or batches that are mixed together to insure a continuity of flavor in brands of Rum from year to year. Some aged Rums will give age statements stating the youngest Rum in the blend (e.g., 10-year-old Rum contains a blend of Rums that are at least 10 years old). A small number of French island Rums are Vintage Dated.

 Rum Regions

Caribbean is the epicentre of world Rum production. Virtually every major island group produces its own distinct Rum style.

Barbados produces light, sweetish Rums from both pot and column stills. Rum distillation began here and the Mount Gay Distillery, dating from 1663, is probably the oldest operating Rum producer in the world.

Cuba produces light-bodied, crisp, clean Rums from column stills. It is currently illegal to ship Cuban Rums into the United States.

The Dominican Republic is notable for its full-bodied, aged Rums from column stills.

Guyana is justly famous for its rich, heavy Demerara Rums, named for a local river, which are produced from both pot and column stills. Demerara Rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter Rums from other regions. Neighboring Surinam and French Guyana produce similar full-bodied Rums.

Haiti follows the French tradition of heavier Rums that are double-distilled in pot stills and aged in oak casks for three or more years to produce full-flavored, exceptionally smooth- tasting Rums. Haiti also still has an extensive underground moonshine industry that supplies the voodoo religious ritual trade.

Jamaica is well known for its rich, aromatic Rums, most of which are produced in pot stills. Jamaica has official classifications of Rum, ranging from light to very full-flavored. Jamaican Rums are extensively used for blending.

 Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged Rum) is frequently compared to high-quality French brandies.

 Puerto Rico is known primarily for light, very dry Rums from column stills. All white Puerto Rican Rums must, by law, be aged a minimum of one year while dark Rums must be aged three years.

 Trinidad produces mainly light Rums from column stills and has an extensive export trade.

The Virgin Islands Rum, the virgin Island has been part of United State since 1917. Only the US Virgin Islands still produce Rum, predominately making light, mixing rums from column stills, although there are some fine dark and aged sipping Rums made by the most significant producer Cruzan. These Rums, and those of nearby Grenada, also serve as the base for bay Rum, a classic aftershave lotion.

Guatemala and Nicaragua are noteworthy in Central America where a variety of primarily medium-bodied Rums from column stills that lend themselves well to aging. They have recently begun to gain international recognition

Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called Cachaça (ca•sha•sa) the best-known example.

 Venezuela makes a number of well-respected barrel-aged golden and dark Rums.

 The United States has a handful of Rum distilleries in the south, producing a range of light and medium-bodied Rums that are generally marketed with Caribbean-themed names.

Asia Rums tend to follow regional sugar cane production, with white and golden Rums from column stills being produced primarily in the Philippines and Thailand.

6. Serving Rum

•       The standard measure of rum is 30 ml.
•        Glass: old fashion or hi ball
•         Accompaniment: coke, soda, dry ginger, tonic, tea, coffee
•         Rum is also excellent over ice cream, in sauces, and as flavouring in cakes and pastries.