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1. RUM
Today rum has become the new trendy spirit, the latest drink for socialites, though to rum
aficionados this must be amusing. Rum has been part of history for more than three
hundred years. It is probably the least understood of the five main spirits, despite the fact
that, in its white version, it is one of the biggest- selling of them all. Indeed, it is
debatable whether many of those knocking back Bacardi & Cokes in bars around the
world realize they are drinking some form of rum at all.
The invention of rum probably dates from not long after the foundation of the sugar
plantations in the West Indies, in the early 16th century. Christopher Columbus got the
cane cuttings to the New World ( Caribbean ) in 1493, which eventually gave rise to a
drink that was to dominate the West Indian economy. Before long , rum won favor with
the pirates and privateers who prowled the Caribbean during the 17th century. This gave
rise to its wild , yo-ho-ho image, which was later compounded when rum became the
official spirit of the British Navy, with a daily ration issued to all hands. As a result is
difficult to say where rum got its name- one school hold that the name 'rum' came from
‘rumbullion’ or ‘rumbustion’ - old English words meaning rumpus or fracas, presumably
the result of over indulging in the beverage. However the other school on a more sober
note suggest that the source is the last syllable of the Latin ‘saccharum’, which means
sugar or sweet.
THE MAKING OF RUM
1. Sugar Cane
Rum distinguishes itself from other spirits by the plant from which it is made. Sugar Cane
, sacchurum officinarum, a member of the grass family has its origins in Papua New
Guinea but this plant is grown in tropical climes around the world. The sweet juice of the
mature plant is extracted by pressing the hard stalk in mechanical mills. Some distilleries
use this fresh juice while others use the by product of the sugar refining process know as
molasses as the raw material for the fermentation process.

2. 2. Fermentation
1The addition of yeast to the sugar cane juice or molasses converts the available sucrose
to alcohol in process called fermentation. Typically this takes about a day but some
distilleries use yeast that takes much as ten days. To make other spirits, the starches
found in grain must be cooked and then enzymes are used to convert the glucose to
sucrose which can be fermented. The resulting fermented wine contains only about 10%
alcohol by volume.
3. Distillation
To concentrate the alcohol in the sugar cane wine, the wine is boiled while vapor is
collected and condensed . The earliest pot stills resembled a tea kettle with a long spout
and were capable of distilling on a few liters of alcohol at a time . Modern continuos stills
are vertical columns about 10 meters high that are capable of distilling 20,000 liters per
day. Since molasses contains higher amounts as sulphur than does sugar cane juice,
spirits distilled from fermented molasses are generally distilled to a high distillation
purity to reduce the congeners tat have been concentrated in the molasses.
3. Aging
Immediately after distillation, the fresh or raw spirits contain small amounts of hydrogen
sulfide gas formed during distillation which gives the spirit a hot harsh taste. Although
some connoisseurs prefer fresh rum, most consumers prefer the more elegant taste of an
aged spirit. Today, almost all rum is aged in used oak barrels that once held Whiskey or
Bourbon. Aging can last from one to thirty years or more , making rum one of the most
varied of the distilled spirits. During the aging process the rum acquires a golden color
that changes to a dark brown with time.
4. Blending and Bottling
Although some rum is bottled directly from the still, most rum is aged and then blended
before it is bottled for consumption. Once the spirit is bottled the benefits of age are
arrested and little change occurs.

3. ALCOHOL CONTENT
The bottled strength of rum depends greatly on consumer preferences. While some rum is
bottled at about 40% alcohol by volume , other rum are bottled at the strength at which is
was distilled or aged.
CLASSIFICATION OF RUM
Rum being produced at so many places around the world and not having internationally
set production standards , each rum producing country's definition of types and styles
varies.
Here's a rough guide:
1. White, Light or Silver Rum
Clear colored, light bodied and dry rums, generally column distilled, used as a fairly
neutral base for cocktails and mixed drinks. The majority are unaged but aged versions
do exist.
2. Golden, Amber or Oro Rum
These medium bodied, slightly sweet rums, made in either type of still, that have spent
some time in oak. Color comes from the wood, though it can be enhanced by the addition
of caramel. The flavor is quite strong in mixed drinks and they're also delicious drunk
straight or on the rocks.
3. Dark or Black Rum
1Usually made in pot stills with medium to long aging in heavily charred barrels.
designed for sipping, these are the very traditional hugely aromatic and full bodied rums
with flavors that unmistakably proclaim "molasses".
4. Premium Aged or An'ejo Rum, or Rhum Vieux

4. Amber hued , well matured rums prized by many connoisseurs above a single malt
whiskey or top cognac. The motto here is "drink less but better drink". these should be
treated as very classy after dinner drinks served in a brandy glass.
5. Single Marks
Very rare rums from single distilleries, often bottled from individual casks, i.e. they are
unblended. Because no two casks from the same origin and of the same mature in exactly
the same way, these are very exciting bottlings. Definitely for sipping.
6. Over-proof
Largely white rums bottled at 75.5 per cent alcohol by volume. Traditional the favorite of
seafarers and estate workers, providing comfort and warmth against the elements. Much
sought after in Europe and North American for blending.
7. Flavored and Spiced Rums
These emerging as real winners with younger drinkers - though they've been around for a
hundred years or more. Usually served with mixers or fruit juice.
8. Wedderburn and Plummer
Types of heavy, pot still Jamaican rums fermented with the addition of dunder. Very
strong and powerful with flavors of burnt coffee and just a touch of oak. Used widely in
Jamaican dark rum blends, but also good for punches and hot toddies.
9. Cachaca
Cane spirits in South American is called aguardiente de cana or cachaca and like rum, is
produced from molasses , cane juice or a mixture of the two , usually unaged. A multi-million
case seller in its domestic market , its the basis of the caiprinha, a cocktail made
with mashed wedges of fresh lime, sugar and crushed ice.

5. RUM PRODUCING COUNTRIES
Puerto Rico - The world's leading rum producer, sets standard for light bodied rums, and
every aspect of production is geared to achieving clean, muted spirits. The three popular
styles of rum in Puerto Rico is white, gold or amber and anejos. Some well known brands
are Bacardi, Captain Morgan, Don Q , Ron Castillo, Ronrico
Jamaica - The production of rum here differs considerably from the Puerto Rican
method. The molasses is reinforced with dunder, skimmings from previous distillations
and fermented with yeast. This followed by double distillation in Pot stills. These rums
are aged for five to eight years and darkened after blending with caramel. They are full
bodied and richly aromatic. Some well known brands Appleton Punch, Lemon Hart,
Dagger Jamaica, Myers Original Dark Rum
Barbados - They are generally of the middle range - between Puerto Rican and
Jamaican; amber colored with a medium body. Cockspur and Mount Gay are the notable
producers.
Cuba - Produces prototype for the kind of light rums - white or gold- now made in
Puerto Rico. Havana club is a notable producer.
Demerara (Guyana) - Named after the river that irrigates the cane plantations. Demerara
rum was the principal product used by the Royal navy for its rum ration. El Dorado is a
notable producer.
Haiti - Rum here is distilled from sugar cane juice rather than molasses. Rhum
Babancourt is in the middle range with , with a lovely buoyant quality. They have a
distinct brandy like style.

6. India - Relatively young industry (1950's). The majority is produced for the Armed
forces who consume in vast quantities in India.
Indonesia - Java makes Batavia Arak from local sugar cane - very dry, light bodied and
fragrant.
Martinique - Has a reputation for rich, pungent rums. Made by the pot still method
generally. popular brands Rhum St. James, La Mauny and Rhum Clement
South America - some of these countries produce a rather harsh spirit from sugar cane,
called cachaca.
BRANDS
Dark rums
Barbancourt
Myers
Captain Morgan
Lambs Navy
Appleton
Mount Gay
Woods
Hansen
White rums
Barilla
Bacardi
Ron Rico
Rhum St. James
Dry Cane

7. RUM COCKTAILS
1. Cuba Libre
An ounce and a half of light rum with a table spoon of fresh squeezed lime juice poured
over ice and topped with cola.
2. Planters Punch
Two ounces of light rum and fresh orange juice each with a spoon of fresh lemon juice
and some ice.
3. Pina Colada
Two measure each of white rum and pineapple juice with a couple of teaspoons of
coconut milk and ice.