Rum
Rum is a distilled spirit made from sugar cane or molasses, the byproduct of sugar cane production. Most rum is made in the Caribbean or Latin America, but it is also made in Hawaii and the South Pacific among other places. There are many theories on where the term ‘rum’ originates, but the most widely accepted is as an abbreviated version of rumbullion or rumbustion, which are English slang words for ‘tumult’ or ‘uproar’, probably referring to the rowdy bars of 17th century England.
Rum has a fascinating and dark history. It was used as a primary commodity in the ‘Triangle Trade.’ The first leg of the triangle was from a European port to Africa, in which ships carried supplies for sale and trade, such as trinkets, guns and ammunition. When the ship arrived in Africa, its cargo would be sold or bartered for slaves. On the second leg, ships made the journey from Africa to the Caribbean, where slaves were sold in exchange for sugar, rum, and molasses. The ship then returned to Europe to complete the triangle.
Rum has always been associated with the sea, as it has been a favorite drink of the British Navy (often mixed with beer or water in what is called ‘grog’) and Caribbean pirates, who mixed rum, water, sugar and nutmeg (or cinnamon) to make a drink called ‘Bumbo.’ In the 1940s and 1950s, rum was the primary component in many tropical or ‘tiki’ cocktails such as the mai tai, daiquiri, mojito, pina colada and dark and stormy.
There are several different categories of rum, detailed below:
While most rum is made from fermented molasses (a byproduct of sugar refinement), some rums are made from pure cane juice. These typically come from islands in the French West Indies, such as Martinique and Haiti. These pure cane rums are referred to as Rhum Agricole. Pure cane rum from Brazil is known as Cachaca and is the primary ingredient in their national drink, the Caiparinha.
Rum Brands
Barbancourt ‘5 star’ 8 year (Haiti): founded in 1862 by Dupre Barbancourt from the Cognac region of France and 150 years later, Rhum Barbancourt remains one of the finest producers of agricole rhum. The ‘5 Star’ is aged eight years in limousin oak barrels (like cognac) and the result is sweet but elegant with aromas of apricot, ginger and fresh cane juice. 86 proof.
Brinley Gold ‘Shipwreck’ Spiced Rum (St, Kitts): 4-year aged rum infused with vanilla, orange, nutmeg and clove.
Clement ‘Homere Clement’ (Martinique): sugar cane (agricole) rum aged in French limousin oak barriques and re-charred whiskey barrels. Smooth and complex sipping rum with aromas of caramel, pepper and dried fruit.
Diplomatico Exclusiva Rum (Venezuela): deep amber color with aromas of toffee, gingerbread and orange peel. This is one of the richer, sweeter, more velvety rums, great for sipping or as a substitute for bourbon in cocktails.
JM Rhum, V.S.O.P. (Martinique): Made from 100% fresh cane juice on the slopes of Mont Pelee in Martinique, Rhum JM is one of the most distinctive agricole rums in the world. The V.S.O.P is aged 3 years in used bourbon barrels, with an additional year spent in new American oak barrels. The result is a smooth yet complex rum with aromas of cinnamon, clove and lemon. 86 proof
Old Lahaina Dark Rum (Maui): made locally in Paia in an old copper still.
Old Lahaina Silver Rum (Maui): made locally in Paia in an old copper still.
Neisson, Eleve Sous Bois (Martinique): Excellent rhum agricole with aromas of fresh cane, honey and vanilla. 100 proof.
Plantation, Stiggin’s Fancy Pineapple Rum (Trinidad): Originally created as a one-time production for Tales of the Cocktail in New Orleans in 2014, but was so well received that it is now available for purchase in limited supplies. This is a collaboration between master distiller Alexandre Gabriel and cocktail historian David Wondrich. The pair also collaborated to produce Pierre Ferrand 1840 Original Formula Cognac as well as Pierre Ferrand Dry Curacao. This is called ‘Stiggin’s Fancy’ as a tribute to Reverend Stiggins in Charles Dickens’ Pickwick Papers, whose drink of choice was ‘pineapple rum. This spirit is made by macerating Queen Victoria pineapples in Plantation dark rum for three months. That rum is then redistilled, producing a complex rum with aromas of pineapple, citrus, clove and smoke. At Tales of the Cocktail 2016, this was voted Best New Spirit.
Ron Zacapa ‘Solera 23’ (Guatemala): a blend of rums ranging from 6 to 23 years old. Amber color with flavors of vanilla, oak spice and apricot.
Scarlet Ibis (Trinidad): a blend of three to five year old copper pot distilled rums originally made for Death & Co. 98 proof
Smith & Cross Traditional Jamaican Rum (England): navy strength (114proof) rum, famous for its aromas of fruits, exotic spices and funk.
Rum is a distilled spirit made from sugar cane or molasses, the byproduct of sugar cane production. Most rum is made in the Caribbean or Latin America, but it is also made in Hawaii and the South Pacific among other places. There are many theories on where the term ‘rum’ originates, but the most widely accepted is as an abbreviated version of rumbullion or rumbustion, which are English slang words for ‘tumult’ or ‘uproar’, probably referring to the rowdy bars of 17th century England.
Rum has a fascinating and dark history. It was used as a primary commodity in the ‘Triangle Trade.’ The first leg of the triangle was from a European port to Africa, in which ships carried supplies for sale and trade, such as trinkets, guns and ammunition. When the ship arrived in Africa, its cargo would be sold or bartered for slaves. On the second leg, ships made the journey from Africa to the Caribbean, where slaves were sold in exchange for sugar, rum, and molasses. The ship then returned to Europe to complete the triangle.
Rum has always been associated with the sea, as it has been a favorite drink of the British Navy (often mixed with beer or water in what is called ‘grog’) and Caribbean pirates, who mixed rum, water, sugar and nutmeg (or cinnamon) to make a drink called ‘Bumbo.’ In the 1940s and 1950s, rum was the primary component in many tropical or ‘tiki’ cocktails such as the mai tai, daiquiri, mojito, pina colada and dark and stormy.
There are several different categories of rum, detailed below:
- Light/Silver rums are unaged with a touch of sweetness and are typically used in cocktails.
- Gold/Amber rums spend some time in barrels, which add flavor and color.
- Dark rums spend more time in heavily charred barrels and are often spiced with molasses or caramel.
- Spiced rums range in color between amber and dark and is flavored with caramel, cinnamon and/or anise.
- Aged rum is designed to be sipped on its own like a fine whiskey or brandy. They often have considerable aging in oak and a smoother character with more vanilla and caramel aromas.
While most rum is made from fermented molasses (a byproduct of sugar refinement), some rums are made from pure cane juice. These typically come from islands in the French West Indies, such as Martinique and Haiti. These pure cane rums are referred to as Rhum Agricole. Pure cane rum from Brazil is known as Cachaca and is the primary ingredient in their national drink, the Caiparinha.
Rum Brands
Barbancourt ‘5 star’ 8 year (Haiti): founded in 1862 by Dupre Barbancourt from the Cognac region of France and 150 years later, Rhum Barbancourt remains one of the finest producers of agricole rhum. The ‘5 Star’ is aged eight years in limousin oak barrels (like cognac) and the result is sweet but elegant with aromas of apricot, ginger and fresh cane juice. 86 proof.
Brinley Gold ‘Shipwreck’ Spiced Rum (St, Kitts): 4-year aged rum infused with vanilla, orange, nutmeg and clove.
Clement ‘Homere Clement’ (Martinique): sugar cane (agricole) rum aged in French limousin oak barriques and re-charred whiskey barrels. Smooth and complex sipping rum with aromas of caramel, pepper and dried fruit.
Diplomatico Exclusiva Rum (Venezuela): deep amber color with aromas of toffee, gingerbread and orange peel. This is one of the richer, sweeter, more velvety rums, great for sipping or as a substitute for bourbon in cocktails.
JM Rhum, V.S.O.P. (Martinique): Made from 100% fresh cane juice on the slopes of Mont Pelee in Martinique, Rhum JM is one of the most distinctive agricole rums in the world. The V.S.O.P is aged 3 years in used bourbon barrels, with an additional year spent in new American oak barrels. The result is a smooth yet complex rum with aromas of cinnamon, clove and lemon. 86 proof
Old Lahaina Dark Rum (Maui): made locally in Paia in an old copper still.
Old Lahaina Silver Rum (Maui): made locally in Paia in an old copper still.
Neisson, Eleve Sous Bois (Martinique): Excellent rhum agricole with aromas of fresh cane, honey and vanilla. 100 proof.
Plantation, Stiggin’s Fancy Pineapple Rum (Trinidad): Originally created as a one-time production for Tales of the Cocktail in New Orleans in 2014, but was so well received that it is now available for purchase in limited supplies. This is a collaboration between master distiller Alexandre Gabriel and cocktail historian David Wondrich. The pair also collaborated to produce Pierre Ferrand 1840 Original Formula Cognac as well as Pierre Ferrand Dry Curacao. This is called ‘Stiggin’s Fancy’ as a tribute to Reverend Stiggins in Charles Dickens’ Pickwick Papers, whose drink of choice was ‘pineapple rum. This spirit is made by macerating Queen Victoria pineapples in Plantation dark rum for three months. That rum is then redistilled, producing a complex rum with aromas of pineapple, citrus, clove and smoke. At Tales of the Cocktail 2016, this was voted Best New Spirit.
Ron Zacapa ‘Solera 23’ (Guatemala): a blend of rums ranging from 6 to 23 years old. Amber color with flavors of vanilla, oak spice and apricot.
Scarlet Ibis (Trinidad): a blend of three to five year old copper pot distilled rums originally made for Death & Co. 98 proof
Smith & Cross Traditional Jamaican Rum (England): navy strength (114proof) rum, famous for its aromas of fruits, exotic spices and funk.