ORDER OFTHINGS• Dark ‘N’ Stormy• Quick Rum History• Rum Deﬁned• Daiquiri• Rum Production• Types of Rum• MaiTai
DARK ‘N’ STORMY• 50 mls (1 & 2/3 oz’s)Dark Delicious Rum• 150 mls (5 oz’s) GingerBeer• 1 Slice of LimeA Dark and Stormy (orDark n Stormy) is ahighball cocktail that istrademarked byGoslings ExportLimited of Bermuda,makers of GoslingsBlack Seal Rum.TheDark N Stormy isGoslings signaturedrink.This classic drinkis popular worldwide,especially inmanyBritishCommonwealthcountries, such asBermuda and Australia.It consists of GoslingsBlack Seal Rum andginger beer over ice. Itis optionallyaccompanied by a sliceof lime.
HISTORY OF RUMDevelopment of fermented drinks produced fromsugarcane juice is believed to have ﬁrst occurred either inancient India or China.The ﬁrst distillation of rum took place on the sugarcaneplantations of the Caribbean in the 17th century. Plantationslaves ﬁrst discovered that molasses, a by-product of thesugar reﬁning process, can be fermented into alcohol.
HISTORY OF RUMAfter rums development in the Caribbean, the drinkspopularity spread to Colonial North America.The popularity of rum continued after the AmericanRevolution, with George Washington insisting on a barrel ofBarbados rum at his 1789 inaugurationRum started to play an important role in the political system;candidates attempted to inﬂuence the outcome of an electionthrough their generosity with rum.
RUMIs a spirit resulting from analcoholic fermentation andthe distillation of sugarcane,sugarcane syrup, molasses,sugar beets, maple sap, orother sugarcane by-productsat less than 190 proofs.
RUMS DERIVED FROMTHEFOLLOWING WORDSRumbustious- strong liqourSaccahrum- Latin term for sugarRon- Spanish term for sugarRhum- French term for sugarRumbullion- Devonian term for sugar.
RUMS HOLDSTHEFOLLOWINGTITLESThe Pirates DrinkThe Soldiers DrinkThe Drink of the RomanticsThe Kill DevilSweetest among the Spirits
MYTHOLOGY OF RUMhttp://www.youtube.com/watch?v=uvhz8MIbqSM
DAIQUIRI• 2 parts Rum• 1 part Simplesyrup• 1 part lime juice• TOPREFERENCE..• The name Daiquirí is also thename of a beach nearSantiago, Cuba, and an ironmine in that area, and it is aword ofTaíno origin• The basic recipe for a Daiquiríis also similar to the grogBritish sailors drank aboardship from the 1740s onwards.By 1795 the Royal Navy dailygrog ration contained rum,water, ¾ ounce of lemon orlime juice, and 2 ounces ofsugar.This was a commondrink across the Caribbean,and as soon as ice becameavailable this was includedinstead of the water.
Rum is a distilled beverage madefrom sugarcane products.Eg. Molasses and sugarcane juice
Firstly the sugarcane isharvested and crushed to remove the juice. During theprocess of making sugar we get a by product call molasseswhich forms the base of most Rums.RUM PRODUCTION
• Sugarcane is cut and shredded byheavy rollers; the juice iscollected, strained, decanted, andﬁltered.• The resultant cane juice is thenconcentrated into syrup byboiling.RUM PRODUCTION
• The alcoholic wash of rum which isdistilled is made by adding water tomolasses which ferments rapidly.• The sugarcane is 1st boiled toevaporate the water.• The juice fermented to1-2daysproduces a small amount of alcoholRUM PRODUCTION
Yeast, water added to molasses to startfermentationFermentationRUM PRODUCTION
Then the fermented liquid is distilled.- Pot still distillation for darker rums- Column or Patent still distillation for light rumsDistillation
• Redistilled. in column still at 180 proof.• Dark full bodied rums are distilled inpot still at a lower proof.• Maturation (rum must be matured in awood for a minimum of 3years.)• Light rum is generally kept in glass orstainless vats.• Dark rum is kept in lightly charred oakbarrels.RUM PRODUCTION
The master blender of a ﬁne spirit is the rock star of the organization,possessing great talents and abilities necessary to produce the uniqueproducts of that brand.There are mysteries and closely guarded secretsinvolved in the aging and blending of ﬁne spirits. In many cases, aged rums areblended, then stored in barrels again to further mature and "marry theﬂavors" before bottling the ﬁnal product.One unique method of blending, known as the Solera Method, involvesadding small amounts of newer rum to barrels of aged rum as the angelsshare is depleated.After many years, the resulting marriage of rums of manyages can create a complex blend often described as a symphony of tones orﬂavors.Blending
WHITE OR CLEAR RUM•White rum is clear, usually has milder ﬂavor and lighter body than goldor dark rums.•These light rums are most often used to create cocktails that do nothave a need for bold rum ﬂavor.•They are often aged one or more years, then ﬁltered to remove color.•White rums may be cheaper to make and less expensive to purchasethat more mature rums.•White rums are popular in the most common drinks, such as the•Cuba Libre (rum, Coke and lime), the Daiquiri, the Mojito and thePiña Colada. Many rum cocktails call for a white or light rum, a gold rumand/or dark or spiced rum.•Popular white rums include Bacardi Superior, Don Q Cristal, CruzanEstate Light, Oronoco, Mount Gay Silver, Matusalem Plantino, Rubi Rey,10 Cane, Flor de Caña Extra Dry and Diplomatico Rum Blanco.
GOLD,AMBER OR PALE RUM•As rum mellows in barrels over time, it takes on amber or goldenhues.These golden rums usually present a more ﬂavorful proﬁle thanthe white or clear rums. Gold rums are used to make cocktails in whicha stronger ﬂavor is desired.•Gold rums are often aged several years or more and some coloringmay be added to provide consistency. Subtle ﬂavors of vanilla, almond,citrus, caramel or coconut may be present from the type of barrels usedin the aging process.•Gold rums are often enjoyed on the rocks or neat, in addition to beingused in cocktail recipes.They are popular in recipes for baking andmaking desserts as well.•These medium bodied rums are often quite affordable compared toolder aged rums that have allowed to mature for many years.•Examples of gold rums include 1 Barrel,Abuelo,Appleton Special,Barcelo Dorado, Brugal Añejo, Bermudez Ron Dorado, Cacique AnejoSuperior, Cockspur 5 Star, Diplomatico Añejo, Doorlys 5, Don Q Gold,El Dorado 5, Goslings Gold, Matusalem Clasico, Maui Gold Rum,Montanya Gold, Mount Gay Eclipse, Pyrat Pistol, Sergeant Classic Gold
DARK RUM•Dark rums are often matured in oak barrels for twoor more years to develop rich ﬂavors and hues ofmahogany, copper and caramel.The label of dark rum isoften assigned to a range of rums that are not clear,from light golden amber to black, as well as rums thatare well aged.•Dark rums are often aged in oak barrels for extendedperiods.When used in cocktail recipes, the robust rumsoffer a contrast of more ﬂavorful proﬁles compared towhite rums, overproof rums, ﬂavored and spiced rums.•Examples of dark rums include Cruzan Estate Dark,Bacardi Select, Flor de Caña 5 Black Label, Barbancourt3 Star, Diplomatico Anejo,Angostura Dark 5,Angostura1919,AppletonV/X, Barcelo Dorado, Cockspur 5, ElDorado 5, Matusalem Classico, Mount Gay Eclipse andSantaTeresa Selecto.
BLACK RUM•The darkest, richest, heavy bodied rums are often referred to as blackrums, offering bold tropical essence to libation and recipes.•Black rums are popular ingredients used to balance the ﬂavors ofdrinks against gold, white and spiced rums.•Most rum is made from molasses, a thick, dark sweet liquid left over inthe process of manufacturing crystalized sugar.The black rums retainmuch of this rich molasses and caramel ﬂavoring and are sometimescolored with burnt caramel to achieve consistently dark hues.•Black rums are essential to many uses in the baking and candy-makingindustries, imparting bold sweet spicy ﬂavors to cakes, candies, dessertsand sauces.•The barrels used to mature black rums are often charred or ﬁredheavily, imparting much of the woods strong ﬂavors to the liquid.•Black rums are popular in British territories such as Bermuda, Jamaica,theVirgin Islands and Guyana.•Examples of black rums include Coruba, Cruzan Black Strap, Goslings
NAVY RUM•Navy rum refers to the traditional dark, full-bodied rums associatedwith the British Royal Navy.•The Royal Navy was famed for its custom of providing a daily ration ofrum to sailors, as far back as 1655 when the British ﬂeet captured theisland of Jamaica. Rum traveled aboard ships far better that Frenchbrandy.As a matter of fact, where grape-based spirits of wine andbrandy eventually went bad in the heat of the tropics, rum seemed toimprove as it aged in the barrels aboard ship.•Around 1740, the practice of watering down the rum andsupplementing it with lime to prevent scurvy became popular.Thischange is often credited to Admiral EdwardVernon, who was known towear an old grogham coat and his potion was nicknamed grog, or later,tot.The tradition of providing British sailors with a daily ration of rumcontinued until July 31, 1970, known as black tot day.•To ensure the viability of the economies of its territories, recipes fornavy rum included blends of spirit from British territories, includingGuyana, Jamaica, Barbados andTrinidad.
NAVY RUM•One of the ﬁrst ofﬁcial purveyors of rum to the Navy was Mr. LemonHart, starting in the early 1800s.A few decades later,Alfred Lamb beganaging his dark rum in cool cellars beneath the riverThames, earning hisproduct the nickname of London dock rum.The Lemon Hart brandwas registered in 1888 and remains to this day a popular staple ofnaval-style rums. United Rum Merchants was created as a merger ofseveral leading rum concerns.•Unique to the rums of Guyana is their legacy 200 year old woodenpot still that produces an uncommonly rich and full bodied spirit.ThisDemerara rum is an essential ingredient in many navy rums.•The ﬁnal supply of old British Royal Navy Imperial Rum, representingthe spirit of international adventure, honor and bravery on the highseas, have recently been re-bottled and are available for the mostserious rum collectors.•Some popular navy style rums include Lambs Navy Rum, Pussers,Lemon Hart, Skipper Demerara and Woods 100.
PREMIUM AGED RUM•Many ﬁne rums are aged in oak barrels for years to achieve a superiorﬂavor proﬁle.The interaction of spirit and wood has a positive effect onthe smoothness, the richness and the subtle ﬂavors of the rum.•Aged rums often represent the ﬁnest examples of mature rums froma distillery, often blended to achieve complexity and distinctive ﬂavorproﬁles.•The cost of storage and the loss of some rum from the barrelsthrough evaporation adds to the cost of producing aged rums.•These older, more mature rums, often labeled as anejo in Spanishterritories, are often enjoyed neat or on the rocks like a ﬁne cognac orsingle malt scotch. In addition, many cocktail recipes call for the inclusionof these ﬂavorful and rich rums.•Aged rums generally take on darker and richer colors due to the timespent in barrels. Charred oak barrels can impart dark tones. Cognacand sherry barrels can produce a reddish tint.
PREMIUM AGED RUM•Rums labeled premium or ultra-premium often contain agestatements. In the U.S. and some other territories, the age statementrefers to the youngest rum in the blend.•For example,Appleton Estate 21 from Jamaica is comprised of agedrums at least 21 years old. Other territories have differing standards.•For example, Zacapa Centenario 23 from Guatemala is a blend ofrums aged 6 to 23 years old.•Premium aged rums include Angostura 1824,Appleton Extra,Atlantico Private Cask, Bacardi 8 and Reserva Limitada, BarbancourtReserve Especiale and Estate Reserve, Barrilito 3 Star, Barceló Imperial,Botran Solera 1893, Don Q Gran Anejo, Chairmans Reserve, Cockspur12, Cubaney 15, Diplomatico Reserva Exclusiva, El Dorado 15, Flor deCaña 18, Goslings Family Reserve, Matusalem Gran Reserva, MountGay Extra Old and 1703, SantaTeresa 1796,Trigo Reserva Aneja,VizcayaVXOP, Zacapa Centenario XO and Zaya.
VINTAGE RUMSWhile most rums sold in the U.S. are blended from multiple sourcesbefore bottling, some unique rums are bottled from speciﬁc vintageyears of production.Vintage rums are most often seen from the French islands, where thegrowing and processing season is short. In some cases, private label rumbrands purchase a large bulk of rum from a single production year, agethe product and bottle it when maturity is peaking.Like in the production of ﬁne wines, in some years the harvest isbountiful, while others are not as abundant.The amount of sugarcontained in the raw cane might vary each year due to changes inrainfall and other environmental factors.The resulting differences arenoted by the master distiller and the maturing process is monitored toachieve the ideal ﬂavor proﬁle for that vintage year.Vintage rums are labeled with the year they were distilled and thelocation of their origin. Examples are Rhum J.M. 1997Vintage fromMartinique, PlantationVenezuela 1992 and the 1998Vintage fromFoursquare Rum Distillery in Barbados.
OTHER RUMS•Overproof Rum - Most rums available for sale in the U.S. are 80to 100 proof (40% to 50% alcohol by volume). Rums which containshigher concentrations of alcohol are often labeled as overproof.•Rhum Agricole - is a speciﬁc category of rhum made principallyin the French territories of the Caribbean, including Martinique,Guadeloupe, Marie-Galante and St. Barths. Reunion Island (a FrenchOverseasTerritory, like Martinique) and its neighboring Island Nation ofMaritius in the southwest Indian Ocean also produce Agricoles.•Cachaca -The Brazilian sugar cane spirit known as cachaça (kah-SHA-sah) is one of the most popular categories of cane spirit in theworld. Made from fresh sugar cane juice, cachaça is often bottled withlittle or no aging in barrels, presenting a full-ﬂavored proﬁle spirit mostpopularly enjoyed in cocktails, such as the caipirinha (kai-pee-REEN-yah), the national drink of Brazil.•Aquardiente - is a spirit fermented and distilled from fruit, mostoften sugar cane.The name can be translated to burning water or ﬁrewater.Aquardiente spirits are not aged.Their simple distillation processretains robust ﬂavors of the vegetal matter used.•Flavoured or Spiced Rum - Roots of ginger, seeds of vanilla andallspice, bark of cinnamon or cassia and buds of clove are commonlyused as ﬂavoring agents for spiced rums. Fruit extracts of citrus, cherry,mint, black currant, coconut, mango, pineapple, banana and othertropical plants and trees bring luscious tones to ﬂavored rum varieties.
MAITAI• 1.5 oz’s White Rum• 1 oz Dark Rum• .5 oz Orange Curacao• .5 oz Orgeat Syrup• 1/4 Lime SqueezedIt was purportedly invented at theTraderVics restaurant in Oakland,California, in 1944.TraderVics rival, Donthe Beachcomber, claimed to havecreated it in 1933 at his then-new barnamed for himself (later a famousrestaurant) in Hollywood. Don theBeachcombers recipe is more complexthan that ofVics and tastes quitedifferent."Maitai" is theTahitian word for "good";but the drink is spelled as two words,sometimes hyphenated or capitalized.TheTraderVic story of its invention isthat theTrader (Victor J. Bergeron)created it one afternoon for somefriends who were visiting fromTahiti.One of those friends, Carrie Guild,tasted it and cried out: "Maitai roaae!" (Literally "very good!", ﬁguratively"Out of this world!The Best!") — hencethe name.