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In some form or other, rum was probably the world’s first distilled alcohol. Recent discoveries in modern-day Pakistan and India confirm that alcohol was being distilled from sugarcane as early as 500 B.C. Christopher Columbus is credited with bringing this “weed that gives honey without bees” (a great quote by Alexander the Great) to the New World and thus allowing a whole industry to flourish- good or bad as it may have been. Most Americans would define whiskey as our national spirit; however, it was rum that was first produced in the colonies, long before our native Bourbon. The Boston Tea party may have had more to do with sugar and the ability to produce rum then with tea. Unlike Scotch or Bourbon, which dictates that the whiskey come from a certain country, rum has no such restriction- it can be produced anywhere. However, by law, rum bottles must state the country of origin on their labels. This diversity of location has also given rise to the many different names by which we call this spirit- rhum, rumbullion, cachaça, kill devil- to name but a few. Rum is one of two types of spirits that can be sold aged or unaged - Tequila being the other. Produced from the sugarcane plant, sugarcane juice, molasses or the by products of the sugar refining process, occasionally, they may be flavored with various spices and natural and/or artificial flavors. Due to the high heat and humidity in most of the Caribbean countries - the source of many great rums- aging in wood is likely to never exceed five years. Although many aged rums are a rich mahogany color, which might indicate a long aging period, a good amount of their color comes from the addition of caramel and other coloring agents. Here’s an easy guide to help you navigate the diverse world of rum. Though the lines are blurred on occasion, the place of origin can tell you a great deal about a rum’s style: English Style: Epitomized by the rums of Barbados (the first place we find the word rum in print), Jamaica, Guyana, Australia and India, these represent the oldest styles of rum. Rich and heavy, they are usually produced from molasses and are typically pot distilled (the oldest and least efficient form of distillation). Unaged rums sold in and from the Caribbean are generally bottled at very high proof, sometimes up to 60% ABV. These can represent some of the best options for sipping rums. (Note: As with any whiskey, a drop of water in the rum will open the aromatics and lighten the impact on the palate.) French & Brazilian Style: Characterized by French Caribbean (Martinique, in particular with its Rhum Agricole) and the products of Brazil (which we call Cachaça), these styles are made using fresh pressed sugarcane juice and vigilant distillation using either Cognac or column stills (a modern, efficient type of distillation) - though this is not always the case, especially for industrial-produced Cachaça, which at times can be nauseating and fiery to say the least. Nonetheless, Brazil has a rich tradition of artisanal distilling and does produce some exquisite versions, both aged and unaged. Whether Agricole or Cachaça, these rums tend to be lighter in body than their English counterparts and preserve much of their estery funkiness, due to the use of fresh sugarcane juice. They are unmistakably distinct on the nose. Spanish Style: Lead by the house of Bacardi, this style of rum tends to be the lightest of all, because of the use of column still distillation, restrained aging in American oak and charcoal filtration. This produces rum with a lighter body, subtle flavors and aromas of sugar and vanilla- making it easily mixable in any cocktail. This is the U.S.’s most popular style of rum, with Puerto Rico as its leader. Rums from Cuba, Dominican Republic and the Spanish Caribbean fall under this category.
Contemporary Style: In recent years we have seen the rise of new,
premium rums emerging from different countries around the world.
Produced to be highly mixable, many of these labels were created in an
effort to compete with the exceedingly lucrative premium vodka
market. |
Rum! The word conjures so many images: sailors, pirates and the high seas; the Caribbean and oversized cocktail glasses with umbrella garnishes; the Trade Triangle, slaves and plantations. It speaks of exotic places and sun-trenched beach parties. But what is it about this spirit and all its divergent incarnations?
