Ron

Rum is an alcoholic beverage made from the fermentation and distillation of molasses or sugar cane juice. Most of its production is found in the Americas, and specifically the Caribbean, although it also occurs in other countries such as the Philippines or India.

After fermentation, the product is distilled at high temperatures using copper or stainless steel stills to obtain a high ethanol content. The resulting distillate is then diluted with pure demineralized water until reaching an ethanol concentration of between 35 and 40%. Subsequently, optionally, it is subjected to aging processes, generally in oak barrels.

This drink is first mentioned in documents from Barbados in 1650. It was called kill-devil or rumbullion (a word from Devonshire, England, meaning 'a great tumult'). In the French West Indian colonies, it was called guildive (a modification of kill-devil) and later tafia , a term probably African or indigenous. As early as 1667 it was simply called rum. The first official mention of the word rum appears in an order issued by the Governor General of Jamaica dated July 8, 1661.

Etymology

The exact origin of the term "rum" is unknown. The most widely accepted hypothesis traces its origin to rumbullion, a drink made by boiling sugar cane. From there it would be shortened to rum in English, and later to Spanish. like "rum". Another theory is that it comes from rumbustion, an English slang word that refers to a "riot" or "riot", a noisy and uncontrollable uproar, although the origin of these terms and the nature of their relationship is not clear. In any case, both terms appeared in English at the same time (rumbullion dates from 1651 and rum from 1661).

History

Background

The precursors of rum date back to ancient times. The development of fermented beverages from sugar cane is believed to have occurred in ancient Greece and then spread from there. A close example is the drink called "Mortal". Produced by the people of Malaysia, rum dates back thousands of years. Marco Polo also once said in the XIV century that a "very good sugar wine" it had been offered to him in Persia, what is now modern Iran.

Sugar cane was introduced to southern Europe by Arab traders, and it is known that the plant known by the Romans as “Saccaron” was cultivated in the kingdom of Granada since 700 AD. and a liquor was produced based on fermenting cane juice. Likewise, it is documented that it was in the Iberian Peninsula, specifically in Jerez de La Frontera, where from the year 1400 the process of aging in solera began, which was used by the producers of Sherry wine, barrels that until the day of today they are highly valued for aging rum... It is recorded in the archive of the Casa de la Contratación de Las Indias located in Seville that the first bales of sugar cane that arrived in America were on board the Columbus expedition along with barrels full of cane brandy and Oloroso sherry wine; other documents from the Spanish imperial era show that the distillate of sugar cane aged in sherry barrels was already used almost secretly (we suppose that because it represented a great military tactical advantage at that time) as a supply for sailors and to preserve the good state of the water on long journeys. Undoubtedly, the distillate of alcohols from the fermentation of sugar cane juices that the Arabs had brought to the south of the Iberian Peninsula, as well as its subsequent aging in solera, using sherry barrels, was the birth of what we know today. like "rum".

Caribbean origin

The first distillation of rum in the Caribbean took place on sugar cane plantations in the 17th century. Plantation slaves discovered that molasses, a liquid byproduct of the sugar refining process, could be fermented into alcohol. Then, when it was distilled, the alcohol was concentrated and impurities were eliminated, thus producing the first modern rums. Tradition suggests that this type of rum first originated on the island of Nevis. A 1651 document from Barbados stated: "The principal stunning they make on the island is the rumbullion, alias kill-divil, and is made from distilled sugar canes, a pungent, hellish, and terrible liquor." However, by the 1620s, rum production was also recorded in Brazil, and many historians believe that rum arrived in Barbados along with the cane. of sugar and its cultivation methods from Brazil. A liquid identified as rum has been found in a tin bottle found on the Swedish warship Vasa, which sank in 1628.

By the late 17th century, rum had replaced French brandy as the preferred trading spirit in triangular trade. Merchants and patrons on the African side of the trade, previously paid in brandy, began to be paid in rum. In 1862, Don Facundo Bacardí founded the Bacardí rum house. Bacardí developed a light, dry rum that it became an island favorite. Cuban rum also owes a lot to Pedro Diago, known as "the father of Cuban rum producers, since it was he who had the idea of storing spirits in buried clay jars."

Categories

Dividing rum by type or age is complicated, due to the fact that it is produced in many countries and each one has its own legislation. There is no agreement for the minimum old age or for a standard classification. Argentina divides them into White, Light and Extra Light, Barbados white, Overproof, and Matured, other countries do not they want to put restrictions on their producers and we find several terms, such as Añejo, Solera, Solera Reserva, Viejo, Extraviejo, Old, or of ages, 3, 5, 7, 10, 12, 15, 20, that they are often nothing more than a marketing term and that, therefore, are of doubtful credibility to use them as a differentiating element.

Despite these differences, three main types of rum are accepted at the regional level:

• Hispanic-based rums

Production: From sugar cane molasses.
Aging: Criaderas and soleras system.
Style: Light rums, dry to sweet. Caramel and sugar are added.
Category and age: They usually put a number on the label that in some countries represents the oldest of the blend, in others the age of the solera, in others it is simply a number. This number should not be interpreted as the age of the rum.
Zones: Caribbean, Central America and Panama, Mexico, Colombia, Peru, Venezuela and Spain (mainly the Canary Islands and Granada).

rum bottles.

• Rums of British origin

Production: From sugar cane molasses.
Aging: Various systems from soleras and criaderas to static aging in barrels for the highest quality.
Style: Dark and powerful rums, sweet and spicy. Caramel (color), sugar and spices are added.
Category and age: They usually put an independent description on the label (Spiced rum, extra old,...) that has a different meaning for each producer.
Zones: Barbados, Bermuda, Belize, or Guyana are the typical rums of this origin.

• Rums of French agricultural origin

Production: From sugar cane juice.
Aging: Static aging in barrels (same system as Scottish Malt Whiskey).
Style: Light rums that stand out for their aromatic palette that comes from sugar cane. Dry and powerful. Rums controlled by a Denomination of Origin. Caramel and any type of highly restricted additive.
Grade and age: Rhum Ambré (aged in wood), Rhum Vieux (aged in wood for more than 3 years), and years of age. Due to the fact that in these rums the years represent the minimum age of the rum and that they are under control, they do not usually exceed 10 years.
Zones: Guadeloupe, Haiti and Martinique are the typical rums of this origin. Due to their production and, above all, their static aging, they tend to be more expensive than molasses rums.

• Regulation (EC) 110/2008. (Annex II)

1. Ron.

a) Rum is:

i) the spirit drink produced exclusively from alcoholic fermentation and distillation, either from molasses or syrups from the production of cane sugar, or from sugarcane juice itself, and distilled to less than 96% vol, so that the distillation product presents, in a perceptible way, the specific organoleptic characteristics of rum.

ii) a spirit drink produced exclusively from the alcoholic fermentation and distillation of sugar cane juice, exhibiting the specific aromatic characteristics of rum and a volatile substance content greater than or equal to 225 g/hl of alcohol of 100% vol. This spirit drink may be marketed under the term "agricultural" to qualify the sales denomination "rum" together with any other geographical indication of the French Overseas Departments or the Madeira Autonomous Region.

Types of rum

Agricultural rum

Agricultural rum is rum that is made exclusively from cane juice, and the term is mainly used for rums produced overseas in France, specifically those from the island of Martinique, which have Denomination of Origin. Cane juice oxidizes easily, which is why most rums are made from molasses. In pre-industrial times, however, it was the other way around; the raw material used by most manufacturers was juice and not molasses, hence the name "agricultural".

Aged rum

The aged rum comes from spirits that have remained in oak or cherry wood containers for more than a year. Normally, aged rums are usually marketed following the pattern of how old the rum is, for example: aged rum 3 years, 5 years, 8 years, 12 years, etc.

Flavoured rum

The flavored rums are mainly infused with fruit, such as bananas, mango, orange, pineapple, coconut, carambola or lime. They have a lower alcohol content, generally less than 40º. They are mostly used to flavor similarly themed tropical drinks, but are also often drunk neat or on the rocks. This infusion of flavors occurs after fermentation and distillation. Rhums arrangés, local variants of flavored rum, are popular in Madagascar and La Réunion. Other forms of flavored rum are made by adding certain chemicals to the alcohol to simulate the flavor of other foods.

White rum

The white rum, silver rum or light rum is characterized by the absence of color, although it may have a slight yellow tone. It must come from spirits, distillates or their mixtures, which have remained in oak or cherry wood containers for the appropriate time.

Although they are synonymous with each other, when speaking of “light rum” it refers to the consistency of the liquid. This rum is distilled in continuous type stills, and is ideal for preparing cocktails such as the Venezuelan guarapita and the Cuban mojito.

Golden Rum

The golden rum or amber rum are medium-bodied rums that have been aged in oak or cherry wood containers. These get their dark color by aging in wooden barrels (usually the charred white oak barrels that are the by-product of Bourbon whiskey). They have more flavor and a stronger flavor than light rum, and can be considered somewhere between light rum and more extravagant varieties.

Although it is usually taken without mixing, it can also be used to make cocktails such as the famous cubalibre or the piña colada. In Venezuela it is also used to make substitutes for the famous Ponche Crema drink called "donkey milk".

Sweet Rum

Rums that contain a high amount of sucrose are called sweet rum or rum liqueur, generally 100 ^g⁄_l or its equivalent in glucose. Rum already has a sweet taste, sweet rums have a cloying taste; however, it is common to find them in cocktails.

Frosted Rum

It is characterized by reaching sugar supersaturation, presenting itself crystallized in plant branches that serve as support.

Spiced Rum

Spiced rums are obtained by adding spices and sometimes caramel. Most are darker in color and based on golden rums. Some varieties are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with a caramel color. Spices that can typically be added to rum include cinnamon, rosemary, absinthe, anise, pepper, cloves, and cardamom.

Rum 151º

The rum 151 or overproof rum (from English, over «on», «on top of» y -proof English pronunciation: /ˈəʊvəˌpruːf/) are those that contain a significantly higher amount of ethyl alcohol than the standard 40º. They can contain up to 75-80º. Two examples are the Bacardi 151 or Pitorro Moonshine. They are often used in mixed drinks.

Old Rum

The old rum comes from spirits that have remained in oak or cherry wood containers for no less than three years.

Derivatives

In Venezuela, there is a product called “dry spirit drink”, which is considered a cheap substitute for rum (“lavagallo”). This drink has only 40% aged rum by volume. It is colloquially known as "poor man's rum". The best-known brands are: Superior (Santa Teresa), Cinco Estrellas (DUSA), Gold Coin (Cacique), Pana Ron (Barquisimeto); among other.

In Panama, artisanal rums are produced from the fresh juice of the sugar cane and also from the raspadura or papelón variant, which is nothing more than the cane juice turned into blocks, passing the must cooking and later placed in molds to a more adequate management allowing this raw material to be transported to the distilleries without contamination problems. They are usually rums distilled in small copper stills.