What is rum and what is it made of. Rum is a pirate drink in the modern world

Among the many varieties of alcohol, there are drinks, the taste of which is permeated with centuries of history. Having sipped such alcohol, you feel its power and antiquity. One of these majestic treats is rum - a drink that lasts forever. It was believed that this was a drink of pirates, but as practice shows, rum became known all over the world.

When the word "rum" comes to mind not only elite alcohol, but also the legendary pirates who are credited with incredible love to this drink. Why did pirates drink rum? And did they drink it at all?

History claims that long before maritime invaders became addicted to cane alcohol, it was consumed by the Chinese and Indians. Later a new breath already famous drink given by African slaves. And only after that the pirates touched the famous booze.

Roma history- this is the greatness of centuries, corked in a dusty bottle, concentrated in strong alcohol and a heady aroma, similar to the very smell of old times.

What rum is made of, and why it is so popular, we will consider further.

History of liquid legend

Real rum is a strong drink that must be aged for at least several years. Its production begins with the distillation of molasses, and ends with a long infusion in a special container.

The main component of the drink is sugar cane. Therefore, it is precisely those regions of the planet where this plant is common that are considered the birthplace of rum - an elite drink. Presumably, rum began its march through history from the territory of China and India.

However, the history of the drink affects other countries as well. Rum gained popularity on the Caribbean coast, where slaves brought from African continent engaged in the cultivation of cane. After the processing of raw materials, a product remained, which as a result became the basis for rum - molasses. So they began to make the now famous "nectar".

Here the stories of sea robbers and good booze intersect. The arid climate of the maritime regions led to the fact that drinking water on pirate ships quickly ended, and sometimes completely dried up. The robbers made it a rule to save alcoholic swill for travel, which rum became because of its cheapness and availability at that time.

Later this alcoholic drink rum began to be associated precisely with pirate ships and the activities that their crews were engaged in.

For the first time, a written mention of an alcoholic drink from beautiful name appeared in 1657, when the government of Massachusetts banned the sale of this drink.

The modern history of "pirated" rum is multifaceted. It is produced in many parts of the world. However, connoisseurs recognize only the drink, which is based on real sugar cane. The rest of the varieties are called fake by skilled winemakers.

In the 50-60s of the last century, the production of its own, Russian rum, was established on the territory of Russia. Similar gesture was a testament strong friendly relations of the country with Cuba. Produced on the territory of the federation, Soviet rum was exported to more than 20 countries of the world.

Name history

It is not known for certain why the drink attributed to pirates acquired such a name. There is a version that the word "rum" comes from the Danish "glass" - "roemer". Another legend says that the basis of the name the word "rumbullion", meaning "a lot of noise", was laid down in the drink. But most of all there are adherents of the theory that the word "rum" was based on the Latin name for sugar cane - "saccharum".

Be that as it may, the name of this drink has reliably absorbed into the tart smell of fortress and sophistication, collected from time immemorial. He is loved and revered on many continents, regardless of how he is called.

Popularization

Your popularity sweet drink due to extraordinary taste, as well as a number of circumstances. It was promoted by No alcohol law introduced in America. It was then that illegal traders preferred to import and sell a strong drink instead of weak wines.

Your love for strong booze from reed described in the works of Hemingway himself. Its use is recalled in many of his books.

It is noteworthy that in the 1800s on Australian farms it was customary to pay with working alcohol, among which was rum. It was perceived absolutely normal, and, moreover, after the ban on such a "salary" a real rebellion was raised.

To date, the championship among popular manufacturers is held by Bacardi. Its products are exported to more than one and a half hundred countries of the world. Bacardi produces over 20 million cases annually quality product.

Rum produced in hot countries is not customary to stand for more than five years. The point is that liquid in heat conditions gradually evaporates, so the contents of the barrels are reduced by as much as 10%. Such "losses" are unprofitable, which is why it is almost impossible to find an equatorial drink older than five years on the shelves.

Production

There is no single recipe. It's so ancient drink that each manufacturing country has its own traditions and recipes. Only some moments of preparation remain common, as well as what rum is made of.

Some varieties of the drink take quite a long time to prepare. It takes up to eight years from the start of production to bottling.

Varieties

Depending on the resulting taste and aroma, the drink is classified by grade and price. The grade indicator is the color of the liquid, which indicates the contents of the bottle.

There are three generally accepted varieties:

black,
white,
gold.

The name may vary depending on the region of production and the brand of the manufacturer.

White

White rum is often referred to as light or silver. Bottles with such content are additionally labeled, for example, with the word "blanc". Such type of drink it is advised to use in the preparation of various cocktails and other drinks where you want to mix drinks.

It is also advised to drink such alcohol in combination with various juices or Cola. Some gourmets claim that white rum is delicious in alliance with milk.

Gold

This variety has an additional ingredient: caramel or molasses. Its taste is also different from other varieties. A bottle of golden rum is marked with the additional word "gold" (sometimes "amber" or "oro").

Some manufacturers achieve a golden hue by bypassing the filtration stage during production. Exists many recipes such alcohol. One of the varieties is prepared with the addition spicy spices. Bourbon barrels are used to age some varieties.

The golden variety is rarely drunk undiluted. It is advised to use it in cocktails, for example, Daiquiri.

Black

Dark rum, or black, is labeled english word"black" as well as "negro". Dark color drink is purchased when insisting in special barrels, the walls of which are pre-fired. To strengthen the special color, dark molasses is added to the rum during production. It is also noteworthy that black alcohol pass double distillation.

To feel the whole gamut and richness of taste, connoisseurs use the black variety in pure form.

Exposure and its features

As already mentioned, there is no clear recipe. There is also no consensus on the duration of the aging of the drink. Some manufacturers prefer sell distilled alcohol. Others, on the contrary, after distillation, send the drink to infuse and gain “age”.

Of course, aged rum has more benefits. The liquid that has absorbed the aroma of wood acquires color, aroma and unique taste. Such pleasure is much more expensive than unaged alcohol.

Most connoisseurs are of the opinion that rum is considered real only if it has stood for at least three years.

To withstand the drink, manufacturers use a special scheme:

Barrels for cane drink made of a special material are placed in a row, then the next ones are placed on top of them.
After the “wall” in three vertical rows is ready, the containers are filled with rum in the following sequence: the most old drink, in the middle one - a middle-aged drink, and in the upper one - a young one.
Three months later, from the lower tier, a certain amount of alcohol is bottled and sent for sale.
To make up for the missing amount, rum is poured from the barrels of the second tier into the lower ones. And the middle tier is “replaced” with a young drink, from the top row.
Fresh product is again poured into the barrels for "young" booze and the procedure is repeated anew.

Fortress

Rum is a real drink of "freedom". And it's not about politics at all. How not a specific recipe, according to which a cane drink is made, there is still no clear framework for what strength the drink should be.

It all depends on the manufacturing method and the type of product. The fortress ranges from 35 to 75 degrees. Average it is usually in the range of 40–50 degrees and rarely rises higher.

In its pure form, it is customary to use less strong varieties, but the most "degree" views are best use in cocktails, since in its pure form such a delicacy can be dangerous for the mucous membranes of the digestive system.

That's all the wisdom rum making known to the world. Of course, such a glorious drink also keeps many secrets, which the average connoisseur is not supposed to know.

Attention, only TODAY!

Many of us associate the word "rum" with pirates and tales of sea adventures. Indeed, the history of this alcoholic drink is covered with secrets and legends, each of which is incredibly interesting and attractive.

Who first made rum is not known for certain, but there is a version that the progenitor of the drink was Brazilian cachaca - alcohol from sugar cane.

Most likely, the first manufacturers of rum were Brazilian Jews who fled to the islands during the Inquisition. caribbean. It was the settlers who knew about the process of distilling alcohol, and it is quite possible that one of them was the author of the first recipe for this drink.

Anyone who has ever tried this interesting drink, marks it excellent taste and original flavor. However, few people know that a few centuries ago, its taste could hardly be called pleasant. How and from what is rum made by modern producers and how does it differ from the one that the legendary pirates drank?

Rum production technology

There are two main technologies for making rum - agricultural and industrial. A good quality drink is prepared only by hand - this allows you to track everything in time technological processes and correct them if necessary. Since manual labor is considered to be one of the most expensive and time-consuming all over the world, only a few producers in the world use this technology for making rum.

The handmade drink is different good quality, pleasant taste and high price.

The initial stage of both agricultural and industrial production the same - harvesting sugar cane. To obtain 100 liters of rum, at least one ton of high-quality ripened cane is required.

Since the taste of the drink largely depends on the raw materials, the collected cane is carefully sorted out, washed and crushed. This is done in order to squeeze out as much juice as possible from the stems of the plant. When the raw materials are ready, the rum production process itself begins directly.

Rum production process

Industrial technologies for the production of rum are used in the manufacture of 90% of the drink that enters the market. Cane juice is heated to a certain temperature until it turns into a viscous liquid resembling syrup. After that, in a special apparatus, the syrup is intensively mixed. This is done to separate the sugar crystals from the molasses. Ordinary refined sugar is made from crystals, and molasses is poured into special copper vats, where it is fermented at a certain temperature for subsequent distillation.

The agricultural process of making rum is used less frequently, but it is much simpler than the industrial one.

The technology is quite simple - cane juice is fermented naturally. The strength of the resulting mash usually does not exceed five percent. The fermented mixture is carefully cleaned and distilled twice. Unique taste Rum acquires due to long exposure in oak barrels. Thus, prepared in an agricultural way, the drink has more rich taste and aroma than industrial. Agricultural rum, prepared by hand, very rarely comes across on store shelves and is made in limited quantities.

Now you know what rum is made of - it can be the purest cane juice or molasses. Despite the fact that the technologies look quite simple, it is almost impossible to use them at home. The difficulty is not only in finding good fresh sugar cane. In many ways, the taste of the drink depends on the temperature regime, which is kept secret by the manufacturers, and the aging is already ready drink.

Knowing what rum is made of, you can easily distinguish a good quality drink from a fake.

Soft taste, with a very high degree of strength, and a unique bouquet - all these are the characteristics of one of the most famous alcoholic beverages in the world, namely, rum. Hearing this name, pirates immediately come to mind.

Although it must be admitted that this drink was widespread long before the time when the sea robbers plowed the ocean. The history of rum is truly fascinating, but the question still often arises, what made this drink so popular?

What is rum?

Although the first mention of rum dates back to the heyday of China and India (there this drink was called brahms), its real story he received in the Caribbean. Here the slaves produced it from the residues that were obtained after the distillation of sugar cane. It was these slaves who discovered that alcohol could be made from sweet molasses, which would help them temporarily forget all the hardships of slavery.

It is still unknown why the rum received such a name, which remains known to this day. Of course, there are some theories, but none of them has been chosen as truly true.

At the moment, rum has become one of the most popular spirits, which to this day is made from cane sugar or molasses.

Varieties

At the moment, numerous varieties of this drink are divided into three main groups:

white;
golden;
black.

They are now considered the most popular and widespread in the globe. But how do they differ from each other in addition to the main feature - color. As noted earlier, all rum is made from the remains of sugar cane, that is, the raw materials used are the same everywhere.

All the alcohol that is obtained immediately after distillation is the same. So what influences the color of the drink? The answer is simple - the process of exposure. It is he who allows connoisseurs of rum to try different types.

It is aged in oak barrels, which give the drink a taste with woody notes.

Drink Features

All rum is made from the same raw material - sugar cane. It grows only in warm countries and therefore rum in its present form is produced only in the Caribbean. However, depending on the type of rum, there are some features in its preparation, which give such a variety of brands that can be seen on store shelves.

What is rum made of?

Light rum, otherwise white or silver, has a rather light and sweet taste, but it is also quite rich and deep. However, due to the fact that it is kept in metal containers, the aroma does not differ in a pronounced bouquet. Produced this species rum according to the classic scheme for this drink - fermentation of molasses or sugar juice, distillation, blending and then aging. However, after the second stage, there are continuous special differences, because no additives are used here that can affect the color of the drink;
In itself, the phrase Cuban rum guarantees a kind of quality mark. It is Cuba that is the most successful place for growing sugarcane. Here it was first invented to age in oak barrels, so the drink became sweeter and lighter. By itself, it has a burning taste with a strong tart aftertaste. Usually varieties of Cuban rum are golden species. During production, Cubans obtain molasses from sugar cane, which is subsequently diluted with water and a special type of yeast. The resulting mash will be distilled to the state of rum alcohol, which is again diluted and aged in barrels for a minimum of 5 years;
Undoubtedly, the Bacardi brand is currently the most famous in the world. Its history also began in Cuba, however, during the revolution, production left this island. But to this day, they retain their high brand, using a special type of production to create taste. First of all, only the lower part of the cane goes into production, because it contains the main part of sugar. By the way, it is assembled only by hand without any equipment. Carefully sorted cane under pressure turns into juice, which ferments until it turns into a low-alcohol liquid. Only then does the double distillation process begin. The resulting strong liquid is the basis of Bacardi rum. After that, depending on the variety, the necessary flavors, spices and fruits are added.

Production technology

Surprisingly, there is simply no single recipe for the production of rum. Each region, in which the production of this drink has developed over the centuries, has some of its own characteristics, which left an imprint on its taste. However, the technological steps remain the same everywhere. At the moment, there are two ways to produce rum.

The industrial method produces the vast majority of rum worldwide. The waste-free production process creates a drink based on molasses. True, the existing sugar is removed from it in advance, which is later sold in the form of refined sugar. The remaining molasses is first distilled, then fermented and distilled. Distillation takes place continuously, because this is what leads to the fact that the taste is light and rich. The product of production is a strong 80-degree drink, which is diluted with water. After that, the drink is left to mature in barrels;
The agricultural method is more expensive because there is no sugar extraction as in the industrial one. At the same time, practically no taste differences does not exist. The only plus of such a drink is fermentation without the use of artificial yeast and chemicals, as well as double distillation. At the moment, this method is common in Haiti;

How to make rum at home

In fact, making rum is enough easy process. The main disadvantage here is one - it will take a very long time to wait for the finished drink.

Ingredients:

high-quality vodka - 1.6 l;
vanilla essence - 10 ml;
vanilla pod - 1 pc;
pineapple essence - 10 ml;
pineapple - 50 gr;
rum essence - 50 ml;
rum - 2 table. l.;
sugar syrup - 40 ml;
water - 0.5 l;
cane sugar - 200 gr;

Preparation time: about 2.5 months.

Calorie content: 220 kcal.

How to make rum yourself according to this recipe:

How to drink a drink

Virtually no etiquette for drinking this drink does not exist, but in order not to completely disgrace yourself in the company, it is better to know a few rules:

light rum should not be consumed undiluted, so they drink only golden or dark;
eat marine life as a snack, as well as Exotic fruits, cakes and mini-sausages;
smoking people after a glass of whiskey can drag on a real Cuban cigar;
cocktails. In fact, there are a huge variety of cocktails, both hot and cold, so it's very easy to experiment with rum.

Storage

If you opened a bottle of rum and did not drink it all, then the most optimal place for it should be dark and cool. It is preferable that the temperature was below 15 degrees. The bottle should be stored only in an upright position and no more than a couple of months, after which the drink will run out of steam.

As you can see, the production of rum itself does not require any special difficulties, and the end result for such simple drink just amazing. Be sure to try the rum cocktail. This will help you marvel at its flavor range.

Over the past 30-40 years, rum has passed long haul. From the unfashionable, oily and almost non-drinkable alcoholic drink that it remained in service with the Royal Navy until 1970, rum has become the world's most popular cocktail ingredient and digestif worthy of hours of savoring. But beyond the mediocre taste of pale Bacardi and spicy Captain Morgan, what does the average consumer really know about 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 by-products production of cane sugar, such as molasses and molasses, as well as from pure cane juice, by fermenting them and further 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 that provide the drink. beautiful colour and rich flavor 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 new barrel, so after a single infusion cycle, the casks are sold inexpensively 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. Rules for its production in different countries 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 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 ordinary 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:

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.
English "Rum": the English-speaking diaspora prefers to cook dark rum on "pot stills", which has more bright taste and aroma. Typical representatives of this style are Jamaican rum and rum from the Demerera area in Guyana.
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 juice sugar cane. 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 drink light and completely transparent, making it the most popular cocktail ingredient.
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. Great Ingredient for cocktails that are on their 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 pilgrims of the First Crusade (1096-1270) cane sugar was a rare and expensive commodity at the 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. Envying this success, the Portuguese and Spaniards set up plantations and processing plants in their colonies: in Madeira, 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. Per 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 lemon juice, but Admiral of the British Navy Edward Vernon doubted the combat capability of his subordinates, who rather quickly became an inveterate drunkard 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 Bad 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 will advise you on some aged specimens from different manufacturers Caribbean, so you can fully experience how different rum 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 large number 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 the basis of all rums here, allowing you to get a deep, soft drink. Diamond Distillery blends distillation methods using the world's oldest Coffey column. Her 15-year-old El Dorado is the archive for all aged rums, rich 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!

Rum is a strong liquor associated with sailors and pirates. Traditionally, it is made from sugar cane (from cane molasses, molasses, syrup) by fermenting it and then distilling it. The founders of the production of rum were considered the inhabitants of the islands of South America - it is here that the raw material grows in large quantities. The drink is stored in large wooden barrels, while it becomes more saturated and acquires a characteristic smell.

Today, rum has become one of the most recognizable drinks in the world. It is valued for its strength and noble taste, so alcohol is prepared according to classic recipes. So, George Washington preferred the original rum from the island of Barbados, located in the Caribbean group of islands. However, cocktails with rum and other ingredients are also very popular. This drink can be prepared at home. There are certain rules for making rum, but the recipe can be supplemented at your discretion. Homemade rum will differ from the taste of the drink presented by its best producers (Bacardi, Barcela, Havana Club), but it also turns out to be of high quality.

Rum is a combination of several varieties of hard alcohol. It combines white, dark, golden varieties. These drinks differ not only in color, but also in taste and production technology. However, there is one thing in common - sugarcane is used in cooking of all kinds. The high fermentation capacity of this plant was discovered by slaves. They chose the lower, juiciest parts of the stems, crushed them and placed them in oak barrels for fermentation.

For sale on a large scale, rum is prepared agriculturally or industrial ways. In the first case, all components are harvested and processed almost by hand, so such a drink will be more expensive. There is an easier way to make rum using industrial equipment, but all components are also of natural origin.

Homemade rum is handmade. For it, you will need sugarcane processed products - they can be purchased at specialized stores. The drink can be made from whole cane stalks, molasses or molasses. Substitutes that resemble it in taste and aroma are also popular: rum from moonshine or from vodka. The aging time of this drink is much less than other types of strong alcohol (whiskey, brandy) and is up to six months.

Ingredients for making homemade rum

There are several recipes for making rum at home. However, the traditional drink is made from simple ingredients without additives and spices. Sugarcane is the main component for its preparation, which has been used historically. It contains most of the carbohydrate substances (sugars) - they provide a high fermentation ability. Today, instead of it, products of its processing are also used. The quality of the rum remains the same, but the proportions will be different:

molasses - contains up to 50% carbohydrates, with 1 kg of raw materials you get up to 0.6-0.7 liters of pure rum;
molasses - for 1 kg of this substance, you should take 4 liters of water and 10 g of purchased dry yeast;
reed Brown sugar- 5 l of water and 20 g of yeast are added to 1 kg.

Another equally important component that will be needed for high-quality homemade rum, is yeast. The best solution would be wine dry yeast, but you can also take baker's yeast, increasing their amount by 5 times. To save money, you can take regular sugar- it is used for fermentation processes.

Step by step cooking recipe

Rum at home, the recipe of which is considered traditional, is prepared in several stages. For 25 liters of water you will need 5 kg of cane molasses and 50 g of dry wine yeast. Rum preparation technology:

pour molasses with 10 liters of water, bring to a boil and keep on low heat until a homogeneous consistency, and then pour into a large fermentation container (the volume of liquid should not exceed 70-80%);
activate the yeast and pour it into the vat along with 15 liters of cold water;
install a water seal on the fermentation tank and leave it for 7-10 days at room temperature;
when active fermentation stops, the liquid must be drained from the sediment into the distillation apparatus - for this you can use special devices or a regular hose;
distill rum to a strength of 45-50 degrees, and then dilute with water to 38-45 degrees with water (in this case, alcohol is added to water, and not vice versa);
pour alcohol into containers for long-term storage - it will become usable after a few months of aging.

The rum recipe is simple if you have the necessary raw materials. One of important conditions obtaining the original color and aroma is the stage of aging and storage. Traditionally, the drink should be in wooden oak barrels or on oak chips. There is an easier way to color rum - for this, sugar color, which is also obtained from cane.

despite the fact that rum does not require long exposure, it must spend several months before being consumed in barrels;
the stages of cleaning and filtration are important for the quality of the product - you can use charcoal filters or homemade ones made of cotton wool;
the color of the drink is not an indicator of its quality; therefore, you should not additionally color the liquid with chemicals.

The recipe for rum at home is time-tested. One of the advantages of this drink is its simplicity and minimal amount components. Learn more about how to cook real rum on classic recipe, you can learn from the step-by-step video: