How to drink rum: useful tips. Useful properties of rum

Rum still retains its reputation as a drink of the seafarers, but the generosity of aromas and flavors takes it far beyond the stereotypes of a sea panorama. An ethereal banana, pineapple and vanilla background drifts towards a sugary "body" and ends up somewhere in a tropical oak barrel, endowing the receptors with rich flavors. If you're just starting out on your aged journey, rum will provide the perfect start and set a good pace, especially since the price of a good aged Caribbean distillate is well below the price of a premium bottle of cognac or whiskey. So, what is rum, where and when did it begin to be prepared, what types can be found on the market, and what, in fact, should be done with this variety?

Rum is a distilled alcoholic beverage made from cane sugar by-products such as molasses and molasses, as well as pure cane juice, by fermenting them and then distilling the must. Initially, it is a clear drink that is often aged in oak barrels, after which it acquires a rich golden hue. Rum is produced all over the world, but the vast majority of "good" specimens come from the Caribbean and Latin America.

Unfortunately, the definition of rum is as shaky as the morality of a wind pirate. In fact, it can be any alcoholic drink made from molasses, cane juice or molasses, and distilled anywhere in the world. Also, the method of distillation is not regulated, which dictates only the style of production. Traditional pot is still used in English-speaking countries: Jamaica, Barbados, Trinidad, St. Kitts, the Demerara region of Guyana and the British Leeward Islands, so the rum there has a pronounced taste and aroma. Continuous cycle columns are used by the Hispanic diaspora: Cuba, Guatemala, Panama, Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela, where the rum is lighter and more neutral.

After distillation, rum needs rest. Light rum is usually left in steel tanks for one year, and then carbonized and bottled. But more often it is aged in oak barrels, which provide the drink with a beautiful color, as well as a rich taste and aroma. Unlike whiskey, rum is not aged for long, which is due to the climate - "" in hot tropical countries is huge - in 10 years of aging, a barrel can lose from 40 to 45 percent of alcohol. That is why aged tropical rum spends a maximum of 3-5 years in the barrel, while North American rum - up to 10 years or more. It should be understood that a hot climate contributes to a more rapid aging of the drink. In warehouses where the air temperature is below 30 ° C, two years of exposure equals six to eight years in a warehouse in Scotland.

Two years of aging Caribbean rum in a barrel equals 6-8 years of aging Scotch whisky.

Most producers use bourbon barrels, because they are the most affordable - according to the laws, bourbon can only be aged in a new barrel, so after one brewing cycle, barrels are sold cheaply around the world to age other drinks. But some companies are experimenting with traditional scotch casks made from sherry, Madeira and port wine (for example, Dominican Brugal) or French Limousin oak casks (for example, Haitian Rhum Barbancourt).

There are many classifications, but rum is one

There are many types of rum. The rules for its production in different countries are written in their own way. Most often, categorization is based on the strength of the drink and its minimum exposure. So, for example, in Colombia, rum should be at least 50% ABV, and in Venezuela and Chile - 40% ABV. According to EU regulations, rum must be distilled to 96% ABV and bottled at a minimum of 37.5% ABV. Flavorings are not allowed, although caramel can be added to give the drink color. In the same Mexico, rum must be aged for at least 8 months, in the Dominican Republic - 1 year, in Venezuela - 2 years, but Cuban rum is just classified according to the aging period: 3 years - golden rum, 7 years - dark, and regular light blanc can be sold immediately after production.

In the Caribbean, as mentioned earlier, each island or production area has its own unique style of rum. These styles are usually combined into groups according to the language traditional for the region. So, rum is divided by style into:

1. Spanish "Ron": The Hispanic diaspora produces a light rum on continuous cycle columns, which is characterized by a mild taste. This includes Cuban and Puerto Rican style production.
2. English "Rum": The English-speaking diaspora prefers to cook dark rum on "pot stills", which has a brighter taste and aroma. Typical representatives of this style are Jamaican rum and rum from the Demerera area in Guyana.
3. French "Rhum": The French-speaking diaspora trades in the so-called "agricultural rum" (rhum agricole), which is made only from cane juice, without molasses and molasses. This style is typical of the French West Indies, Martinique, Marie-Galante and Guadeloupe.

The French, with their inherent meticulousness regarding alcoholic beverages, were the first and only to create a legal basis for the production and classification of rum. Rhum from Martinique even has its own appellation, AOC Martinique Rhum Agricole. Rhum agricole is not the only rum that is made from pure sugar cane juice. In Brazil, cachaça is produced according to the same principle. In a number of countries it is called "Brazilian rum", thus making it a separate group of drinks, but in the US, cachaca is legally considered rum. We will definitely talk about this drink later, and now let's move on to the more familiar classification of this drink, according to varieties.

• light rum(light, white, silver) - quite sweet, with a poor taste profile. Pale rums are usually aged in stainless steel tanks for up to a year and then filtered before bottling. This approach makes the drink light and completely transparent, making it the most popular ingredient for cocktails.
• golden rum(gold, amber) - aged up to 1.5 years in oak barrels, usually from bourbon, but their color can also be associated with a blend of light and aged varieties, as well as with the addition of caramel. Golden rum is halfway between cocktail rums and rums that can be enjoyed neat.
• dark rum(dark) - aged in oak barrels for two years or more. It is darker than golden and richer, both in taste and aroma. Dark rum is often used in cooking, and is also drunk in its pure form.
• (aged, sipping) is a large category that includes aged drinks that are the scotch in the rum world. Such rum should be drunk only in its pure form. True, the fact that rum is labeled as aged does not guarantee that it will be good, since there are no clear rules, as we have already understood. The only "aging" rum from the French West Indies must be aged in barrel for at least three years.
• spiced rum(spiced) - rum with the addition of spices and herbs (cinnamon, cloves, rosemary, etc.). In fact, this is a tincture of rum with spices. The most popular varieties are prepared on the basis of golden rum, and the most expensive ones are based on dark rum. An excellent ingredient for cocktails that is on its own.
• strong rum(overproof) - popular in the Caribbean. Contains up to 70-75% alcohol. A frequent cocktail ingredient, especially for punch.

Flavored rums are also distinguished, which do not deserve attention at all (except perhaps), as well as the so-called naval rum (navy, naval) - strong rum (from 50% alcohol), which owes its name to rum rations during the heyday of the British Navy (read below) . Navy rum is a type of dark rum, a mixture of English and Spanish rum styles, as well as heavy, dense Demerara rum. Among other things, the same rhum agricole is often distinguished as a separate variety of rum, but we have already found out that this is a separate style.

The history of the appearance of rum

Discovered in Asia and brought to Europe by the pilgrims of the First Crusade (1096-1270), cane sugar was a rare and expensive commodity at that time. Gradually, it began to acquire economic importance. In the 14th century, Venice claimed a commercial monopoly and developed the first processes for processing sugar cane. Jealous of this success, the Portuguese and Spaniards established plantations and processing plants in their colonies: in Madeira, the Canary Islands, and later in the Azores. Lisbon quickly became a major center for sugar production.

The discovery of America made it possible to increase the geography of sugarcane cultivation thanks to Portuguese shipping. While Brazil, Peru and Mexico presented exciting opportunities due to their natural wealth (timber, gold, minerals), the Caribbean quickly became a center for sugar cane cultivation. Christopher Columbus brought the first cane shoots to the West Indies sometime in the late 15th century. It was first planted on the island of Hispaniola (Haiti and Santo Domingo). In 1512, the Spanish launched an aggressive campaign to develop sugarcane plantations in Cuba. By 1520 sugarcane had spread throughout South America, Mexico, Peru and Brazil.

How Rum Changed America

Most historians agree that the first rum began to be made in Barbados, but there are also records that confirm that rum was also produced in Brazil in the 1620s (a tin flask with rum). Be that as it may, rum began to be distilled in the Caribbean, and later, between about 1630 and 1660, it found its way to the American colonies. In 1664, the British founded the first rum factory on Staten Island, and 3 years later a distillery was opened in Boston. In a short time, rum became a significant source of income for the British colonies. It was even used as a currency.

Over time, rum became so popular that a trade agreement known as the "Trilateral Trade" was created, which allowed the trade of rum, molasses, and slaves. There is an opinion that this agreement was so beneficial that the "Sugar Act" of 1764, which suspended the agreement, caused the American Revolution. So you can say that rum made America what it is now. True, North American rum quickly fell into decline, helped by the war and the growing popularity of whiskey.

How the rum sailed

Rum and sailors have been identified since 1655, when the British captured Jamaica. Then the Caribbean drink replaced brandy, popular at that time, which was consumed daily by sailors on all ships during long sea passages (water quickly deteriorated, and beer ended). They drank rum anyway. First clean, then with lemon juice, but Admiral of the British Navy Edward Vernon doubted the combat capability of his subordinates, who quickly became drunk at work - since 1740, on his orders, rum began to be diluted with water. The admiral, by the way, constantly wore a fai cloak, which was called "grogram cloak". It is believed that this is how it appeared, which in fact was originally an ordinary mixture of rum and water. Until July 31, 1970, rum was part of the daily diet of every sailor in the Royal Navy, but was abolished.

How the rum became light

Until the end of the 19th century, rum was associated exclusively with the drink of the poor and sailors, as it was very oily, strong and frankly of poor quality. Of course, these are not the clean aristocratic drinks of Europe, which were distilled several times. But the Spaniards saw potential in the drink and the Spanish Royal Chamber established a tender for the development of the rum industry, which promised great honors to those who would improve the rum production process. All perspectives were liked, as a result of which the rum became much cleaner and more pleasant to drink.

Just in those days, the world saw the light rum Bacardi. In 1843 Don Facundo Bacardi Masso moved from Spain to Santiago de Cuba. He liked the tender from the government and he began to actively experiment with the production process of the drink. As a result of fruitful work, the use of different distillation technologies, carbon filters and special yeast, the well-known light rum was obtained, which had a milder taste. And in 1862, Don Facundo founded the world famous Bacardi company. Fortunately or unfortunately, it was thanks to Bacardi that the rum plunged deeply into mixology and remained there, it seems, forever.

To get started, read the article where there are recommendations for buying the first bottle to get to know this drink. In it you will find lists of budget and premium rums that everyone who cares about good aged drinks should definitely try. This time we'll be recommending a few aged rums from different Caribbean producers to give you a taste of just how different rums can be.

Barbados. Rum has been distilled on the island for over three centuries, mostly in pot stills. Foursquare Distillery sticks to tradition, but is not afraid to experiment and introduce new production methods. Among the best rums from this distillery is Doorly's XO, which contains spices, toffee, vanilla, nuts and banana.

Jamaica. The island produces a wide variety of styles of rum, but the Appleton Estate distillery has always been synonymous with rebellious rum. Her 12-year-old drink is top notch, filling your palate with deep, sexy, sweet vanilla, seductive toffee, and a pretty banana.

Trinidad. This is one of the largest industrial centers in the Caribbean, where they also celebrate the brightest carnival in the world. The Angostura Distillery embraces both faces of this island, distilling its rum in columns of epic proportions, but with soul. Angostura 1919 is a fine showpiece, with a pronounced chocolate bulge, long oak spices and a long cinnamon aftertaste.

Guyana. Demerara sugar is at the heart of all rums here, allowing for a deep, smooth drink. Diamond Distillery blends distillation methods using the world's oldest Coffey column. Her 15-year-old El Dorado is the archetype for all aged rums, rich in ripe bananas, the sweetness of burnt sugar and citrus spices from an oak barrel.

Guatemala. More familiar to us for its coffee, this region produces the finest quality rum. Rum from the Zacapa distillery will be the finishing touch of our recommendation, but will hit the pocket hard. With an average age of 23 years in the bottle, this rum is aged in a cool area at an altitude of 2300 meters above sea level, using the solera method to extract the best that it can give from the sherry cask. Expect flawless cocoa flavors backed by sweet spices.

Whether rum is English rum, French rhum or Spanish ron, this distillate made from sugar cane remains a common denominator between Caribbean islands and South American countries, each with its own culture, many traditions and… your style of rum!

Alcoholic drinks amaze with their variety. Fine wines, sparkling champagne, delicious beer, strong martini, flavored liqueurs - all kinds of liquid delicacies containing ethyl alcohol in their composition cannot be listed. A prominent representative of the family of strong drinks is rum. Its distinctive feature is not only its bright taste and aroma, but also its combination with all sorts of dishes and desserts. The main thing that interests the most conscious lovers of rum is whether it benefits the body if it is not abused. Let's try to find out.

History reference

The most vivid association that occurs in the mind of each of us when pronouncing the word "rum" is pirates. It turns out that this is no accident. Someone will say that adventure books are to blame for this, but historians say that in the 17th century, rum was indeed very popular among filibusters. In addition, he was preferred by treasure hunters and ordinary sailors. Over time, this largely harmful habit of captives of the sea and adventurers to drink rum migrated from real life to the action-packed works of famous writers.

Experts call several states at once the birthplace of Roma: Cuba. Puerto Rico and Jamaica. And to this day, this strong drink from these countries is successfully exported to different parts of the world. The secret of making an alcoholic delicacy is known only to its producers and is kept secret today, as it was many centuries ago.

The industrial production of rum was organized for the first time in the same XVII century. It first appeared on the island of Barbados, and specifically on cane plantations. This was explained by the fact that in the era described, a strong drink was obtained by processing the product of the production of cane sugar - molasses. Soon the rumor about the appearance of a new alcoholic delicacy reached the inhabitants of Europe and the American continent. In 1665, the British attacked Jamaica. Apparently, they managed to reveal the secret of the recipe for a local alcoholic drink, because some time after the above event, rum began to be produced on the territory of a European state.

In our country, it began to be made in the Soviet era. Domestic production of the drink began to function since the middle of the last century. In fairness, it was not pure rum, but a tincture, the main components of which were prune juice and rum alcohol. "Soviet rum" - that was the name of the newly made drink - was bitter in taste. The raw material for its manufacture was also sugar cane. It was a very high-quality drink that became an export item.

Product manufacturing technology

Today's rum is obtained, like many centuries ago, from cane molasses. An additional ingredient is cane syrup. These two types of raw materials are combined, after which they are fermented by adding a certain type of yeast microorganisms to the mass, and subjected to distillation. As a result, a transparent liquid substance is obtained, which is placed in natural oak barrels. In such containers, rum is kept for 3-4 years, observing the temperature regime in the room with barrels within + 18 + 22?

The next step after aging the drink is its blending. This procedure is carried out in order to give the product a more refined taste and smell. Rum is enriched with fragrant spices, herbs, fruit extracts, caramel is added, and it is also mixed with clair, water and sugar syrup. The maximum strength of the alcoholic beverage reaches 75%.

A little about the varieties of rum. They are classified into dark, golden, light and flavored. Dark rum varieties are characterized by a longer aging period. They are drunk chilled. Amber, the same - golden varieties of the drink are very tasty. Chocolate, vanilla and caramel notes are guessed in them. Light rums are sweet in taste and have a transparent texture, not too strong. For this they are often called silver. Light rum with enviable constancy becomes the basis for the preparation of a variety of cocktails.

The composition and benefits of rum

Taking into account the fact that rum is produced by processing cane sugar and molasses, the following becomes clear: an alcoholic delicacy is rich in carbohydrates. Rum sugars include maltose, glucose and dextrin. It is clear that ethyl alcohol is also present in it. Due to the presence of various herbal additives in rum, this product is replete with biologically active substances and, probably, boasts a meager amount of mineral compounds.

It is obvious that a strong drink with a fragrant aroma and a bright taste is unlikely to have any special beneficial properties. However, rum still has some health value.

Firstly, the use of rum has a beneficial effect on digestion. The gastrointestinal tract begins to work faster and without any failures under the influence of this drink.

Secondly, rum helps to calm down and perfectly eliminates the fatigue that has accumulated during the day. Thanks to a strong drink, a person receives a charge of vivacity, strength, and his energy arrives.

Thirdly, rum can be used as an excellent warming agent during the cold season. It is especially appropriate for hypothermia of the body.

Fourthly, a tasty and aromatic alcoholic drink has a high level of disinfectant properties. For this reason, even pirates and robbers added a little rum to the water, which was not distinguished by purity, and it became quite drinkable. In addition, such moisture retained its freshness for a long time.

The use of rum

A hot drink with a bright taste is used by people not only as an alcoholic treat. It is actively used in cooking, confectionery and cosmetics. Rum often becomes a component of dough, all kinds of desserts, marinades. Without it, the processes of conservation and flambéing are sometimes not complete. Among confectionery products, one can often find chocolates with rum filling. This drink is added to tea and coffee for flavoring.

In cosmetology, rum is enriched with shampoos and balms for hair, face lotions, creams for problematic and oily skin. This measure allows you to achieve long-term cleanliness of curls, normalization of the sebaceous glands of the epidermis, and the disappearance of acne.

Harm and contraindications of Roma

The use of rum should be rare and dosed. Excessive delicacy of this strong drink, as well as any other, leads to the development of alcohol addiction. And the latter is fraught with disruption of the brain, mental disorders, complete loss of willpower, deterioration of the heart, loss of vascular elasticity, degeneration and, as a result, cirrhosis of the liver.

Rum is strictly forbidden to drink to women during pregnancy and lactation, the elderly, children and adolescents. The intake of any medications is not compatible with the use of a strong drink. Before you get behind the wheel of a car, you should not drink rum either. The same rule applies if mental work is supposed to be done afterwards.

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Rum is a strong alcoholic drink that is created by distillation of sugar cane and fermentation.

History of creation and features

Rum is made by distilling molasses and cane syrup and then aging in oak barrels. The main production of rum is carried out in Australia, India, South America, the USA and the Caribbean.

There are many types of this alcoholic drink. In cooking, light rum is usually used, which is added to cocktails and desserts.

Rum is a traditional drink and cultural heritage of the people of the West Indies. This drink became a means of slavery by the British United Kingdom.

The history of rum begins in ancient India, when the drink brahm was created, which was a sugar wine. In the 16th century, a traditional rum recipe was created.

On cane plantations, molasses was discovered, which became the main fermentation ingredient in rum.

After creating a traditional recipe in the Caribbean, this drink began to spread throughout South America. In the 17th century, rum began to be actively produced in the USA, and it gained great popularity. According to statistics, each person in the American colonies consumed 10-12 liters of rum per year.

In Europe, rum began to be made in the late 17th and early 18th centuries, but it gained popularity only among the lower strata of the population. At the end of the 18th century, this drink became especially common in England, France and Italy.

Rum acquired particular importance for sailors and navigation. In the 19th century, this drink became associated with pirates and sea voyages, the British United Royal and the British Navy.

In the 20th century, rum spread throughout the world and began to be used not only as an alcoholic drink for the festive table, but also as an ingredient for various dishes and pastries.

Roma varieties

There are three main varieties of rum - dark, golden and light. These varieties differ in their place of origin and method of preparation.

Light rum has a mild flavor and subtle aroma, and is mainly used in cocktails. Amber rum has an average density and taste of caramel, it is aged in oak barrels.

The dark variety of the drink is aged in charred barrels and has a strong caramel flavor with hints of spices and molasses. This variety is used for cooking and various cocktails.

To give the rum a special strength, it is aged for a long time and a premium class drink is created with a strength of more than 75%. This drink has a pronounced taste and strong aroma, it is consumed in its pure form with the addition of a small amount of ice.

Roma calories

The calorie content of rum belongs to the middle category, but this drink is not recommended to be included in the diet menu.

The calorie content of rum is 220 kcal.

Useful properties of rum

Rum has many health benefits. This drink is used for compresses in the treatment of sciatica, rheumatism and gout. Compresses with rum have warming, anti-edematous and anti-inflammatory effects.

For the treatment of diseases of the respiratory system, a rum-based mixture is used, to which pureed onion and milk are added, boiled and poured in a little honey. For colds, sore throats and bronchitis, a small amount of rum with lemon juice and honey is consumed.

For the treatment of wounds, ulcers and burns, a decoction of calendula is used with the addition of 1 tablespoon of rum, which is washed with inflamed skin.

Rum is useful as a cosmetic ingredient and special masks are made from it with the addition of honey, cucumber and tomato. The mask has a tonic and cleansing action.

This drink strengthens hair, makes it silky and healthy looking, and also stimulates hair growth. A small amount of rum is added to tonics and washing lotions.

Due to its good taste, this drink is often used for culinary purposes. It is added to marinades, desserts and pastries, and is also used in the preservation of vegetables and fruits.

Contraindications

Rum is a strong alcoholic drink that is contraindicated during pregnancy and breastfeeding, as well as when taking medications and treating mental illness.

This drink should not be consumed by children under 18 years of age and people who drive vehicles and have allergic reactions to alcoholic beverages.

For the first time, a liquid similar to rum, began to be made in India and China almost 1000 years ago. The modern version of the legendary drink was born only in the 17th century on the colonial plantations of the exotic Caribbean islands. Barbadian cane-collecting slaves noticed the unique ability of molasses, a by-product of sugar production, to ferment into a fairly strong alcohol. Further distillation cleared the drink of impurities and increased its concentration, gradually turning it into a real fragrant rum.
A new type of alcohol quickly gained wide popularity, and in some regions it was even used as a currency for mutual settlements. In stiff Europe, the demand for rum was even higher and it was valued on a par with gold.
Today, rum is used not only for its intended purpose, that is, as an independent alcoholic drink, but also added to various cocktails, punches, candy fillings, sauces, marinades and meat dishes of Caribbean cuisine. A few drops of rum add a unique flavor to classic black coffee, confectionery and original gourmet desserts. With the help of this drink, fruits and berries are preserved, products are flambrated and the famous Jamaican liqueur Tia Maria is prepared.

The benefits of rum

Initially, rum was intended to disinfect drinking water and extend its shelf life, which was especially important on long-distance sea voyages. In addition, the drink was used as a cure for many tropical diseases. Rum-garlic tincture with honey was used to combat whooping cough, tonsillitis and bronchitis.

Harm and contraindications

Rum, like any other high-grade alcohol, is strictly contraindicated for pregnant women, nursing mothers and adolescents under 18 years of age. It is not recommended to mix it with medication and use it before operating any mechanical equipment (vehicles, machine tools, etc.).