Rum

Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Stroh, Mount Gay, Bundaberg, Myers, and Pusser's.

Rum categorization

Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months, the Dominican Republic requires one year, and Venezuela requires two years. Naming standards also vary, with Argentina defining rums as white, gold, light, and extra light. Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum. {{inote|Blue p. 81-82}}

Related Topics:
Colombia - ABV - Chile - Venezuela - Mexico - Dominican Republic - Argentina - Barbados - United States

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Regional Variations

Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language that is traditionally spoken.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

• Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba and Puerto Rico are typical of this style.
• English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.
• French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane. Rums from Martinique and Guadeloupe are typical of this style.

Cachaça is a spirit similar to rum that is produced in Brazil.

Related Topics:
Cachaça - Brazil

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production. {{inote|Cooper p. 60}}

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

A spirit known as Aguardiente, distilled from molasses infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. {{inote | Selsky}}

Related Topics:
Aguardiente - Infused with anise - Central America - South America

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Rum Grades

The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

• Light Rums, also referred to as light, silver, and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.
• Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. The rum can obtain its flavor through addition of spices and caramel/color (a variation often sold as Spiced Rum), but historically gains its darker color from aging in wooden casks (typically oak).
• Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. It was this type of rum immortalized in song by the Newfoundland folk group Great Big Sea.
• Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, and coconut. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol.
• Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.
• Premium Rum: As with other alcohols, such as Cognac and Scotch, a market exists for premium and super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.