Rum ( History, Production Process, Brands)

Rum Definition /Meaning

Rum is an alcoholic beverage distilled from the fermented by-products of sugar cane i.e. molasses. In Hindi it is known as गुड़ की शराब

HISTORY OF RUM

The origin of the Wood rum’s is unknown, but it’s thought that it’s shortened form of the phrase ‘Rumbullion’ which is a West Indian term to resist, or”Saccharum” a Latin word for sugar. The Spanish term for rum is ‘Ron’ the French call it ‘Rhum’. This was the fiery character of rum led to nicknames such as “Kill- Devil”. It’s likewise known as Nelson Blood.

The development of the rum sector hosted by the exuberant growth of sugar cane plantations in the West Indies. Back in the 17th century, British settlers cultivated sugar cane plantations as the basis of their economic growth. The need for laborers and load to run these plantations opened a capital-intense small business. These expansions created a demand and an influx of slaves. A skipper would leave with a cargo of rum in the ports of New England headed towards West Africa. There he’d exchange his cargo of rum for several slaves and return into the West Indies at the market of their slaves for molasses. The molasses were hauled back to New England, Connecticut and New York to be distilled into rum. The skipper would repeat his trip making a great profit.

Production Process

Sugarcane is the major ingredient in creating rum. To begin with, the sugarcane is boiled to create thick sugar syrup (Throughout the boiling of sugar cane juice thick scum is shaped which is referred to as liming) then altered to some centrifuge for the creation of sugar crystal. The rest of the residue is called molasses. The molasses is re-boiled, blended with yeast and water, then kept to fermentation then distilled & aged in oak casks. To generate darker rum caramel is additional and aged for a minnimum than 3 years (normally 5 to 7 years). Lighter rums are aged in the 4 decades.

TYPES OF RUM

• Puerto Rican & Cuban rums are white, dry & light-bodied. To make them, Molasses is placed in huge vats along with water, selected yeasts, and ‘slop’ (residue from the previous distillation). The mixture is allowed to ferment for up to 4 days. Once the mash is fermented, it is pumped into column stills and distilled out at 160 to 190 US proof. These rums are aged in oak barrels from 1-4 years. They are then filtered through layers of sand and vegetable charcoal, and then further aged in barrels. The more flavourful rums are distilled at lower proofs to give each brand its character, while the light rums are distilled at a high proof, to give the brand lightness and dryness. They are produced in the Spanish speaking countries such as Puerto Rico, Cuba,  Virgin Islands, Trinidad, Venezuela & Mexico;

• Jamaican rum is characteristically rich and full-bodied. It is made from molasses, water and ‘Dunder’ – the substance that remains from a previous distillation in the bottom of the pot still & liming.  The mixture undergoes a natural fermentation process, which takes from 5-20 days in natural fermentation the natural yeast spores in the air are allowed to settle on the surface of the liquid & reproduce causing fermentation. Jamaican Rum is naturally fermented for about three weeks. The rum is then distilled twice in pot stills.  Jamaican rums are aged in oak for approximately 5-7 yrs. They are given color by the addition of caramel. Much of the rum from Jamaica is shipped to England for aging and blending in bonded warehouses on London docks. England’s damp climate is considered ideal for aging rum. Jamaican Rum is dark. It gets most of its color from added molasses, not from the cask and aged in oak casks for a minimum of five years. They are produced in the English speaking countries such as Jamaica, British Guyana, Haiti, U.S.A., & Barbados. Indian rums are also similar to this full-bodied rum

• Demerara rums are distilled in British Guyana, South America, from molasses, which are obtained from the sugarcane, which is grown along the Demerara River. They are rich full-bodied rum-like those produced in Jamaica, but are not as pungent or flavourful as Jamaican and are darker in color. This rum is very high in alcohol content (151 proof) and is used to make a cocktail called Zombie.

• Virgin Islands Rum is usually dry, light-bodied rum close to Puerto Rican rum

• Martinique and Haitian rum are distilled from the concentrated juice of the sugarcane rather than from the molasses and producing medium-bodied spirit.

• Batavia is a unique aromatic rum made from Javanese red rice. Small rice cakes are made and put into molasses to ferment naturally. The distilled rum is then aged for 3 years in Java then shipped to Holland for further aging.

BRAND NAMES