Introduction of rum

RUM

Rum is distilled alcoholic beverages from the fermented juice of sugar cane or molasses. It is a strong dark spirit but modern white rum is more popular. White rum is light in taste and easy to mix for making cool cocktail.

Rum was distilled in the early 16 th century, when the Spanish colonist gone to west Indies. By the 17 th century rum was well established in the new world land in Europe, both use as a warming medicine and social drink. Another theory holds that the latin name for sugar is saccharam, may have been shorten to rum.

HOW RUM IS MADE
Sugar cane is washed and chopped into small pieces and crushed in crusher and get full amount of juice. The fibrous mass is called “Bagasse”. The extracted juice is runned to a huge vat and heated.  Allowed to cool, then this dark sugar solution is treated with lime and boiled again which allows the growth of crystals the liquid mass which is dark brown in colour is molasses for use in rum.

The mixture of molasses and sugar crystals is not put into a centrifuge machine.  Sugar crystals and molasses are separated. Then molasses are diluted with water and allowed to ferment. For white rum it is 24 hours and for dark rum it is several days.

During distillation, dry light rums are distilled always in a patent still to very high proof and dark pungent rums are distilled traditionally in “pot still” to very lower proof.

In the time of maturation, oak wood casks are used. For white rum plain oak casks are used and for dark rum carved oak casks are preferred. The minimum period of maturation is at least 3 years before blending. White rum needs no maturation. Blending is done after maturating.  After testing, bottle is ready for sale.

TYPES OF RUM AND THEIR EXAMPLE

NAVAL RUM: Pusser’s rum

CARIBBEAN RUM: Gold label, Ronrico and Barbados etc

Carribbean Light RUM: Anejo, Castillo, Don Q, Lemon Hart and Appleton White rum.

US RUM: Old Medford Rum