Rum

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Rum is a distilled alcoholic drink made from sugarcane by-products, such as molasses or honey, or directly from cane juice, by fermentation and distillation processes. Distillate, clear liquid, usually aged in oak barrels.

The majority of world rum production takes place in the Caribbean and Latin America. Rum is also produced in Australia, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, UK and USA.

Rums are produced in various levels. Lightweight rum is commonly used in cocktails, whereas rum "gold" and "dark" are usually consumed directly or neatly, on stone, or used for cooking, but are now commonly consumed with mixers. Premium Rum is also available, made for direct consumption or ice.

Rum played a role in the culture of most of the islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has a famous association with the Royal Navy (where it is mixed with water or beer to make liquor) and piracy (where it is consumed as a bumbo). Rum also serves as a popular medium of economic exchange, used to help fund companies like slavery (see Triangle trade), organized crime, and military uprisings (eg, American Revolution and Rum Rebellion in Australia).

Video Rum

Etymology

The origin of the word "rum" is generally unclear. In an 1824 essay on the origin of the word, Samuel Morewood, a British etymologist, suggests it may be derived from the English slang term for "the best", as in "having rum time." He writes:

As spirits, extracted from molasses, can not be well under the name of whiskey, brandy, or wine, it will be called rum, to show superiority or superior quality.

Given the rough taste of the early rum, this is not possible. Morewood then suggests another possibility: that it was taken from the last syllable of the Latin word for sugar, saccharum , a common explanation held today, although there is also a theory derived from the Turkish name for the Greeks, > Rum, because some of the first rum spirits were distilled by Greek Christians in the eastern Mediterranean.

Other etymologists have mentioned Romani rum , which means "strong" or "strong". These words have been attributed to ramboozle and rumfustian, a popular British drink in the mid-17th century. However, it is not made with rum, but rather eggs, ale, wine, sugar, and various spices. The most likely origin is the cut version of rumbullion or rumbustion . The two words appear in English around the same time as rum (Joan Coromines stated 1651 as the first recording of "rumbullion", and 1654 for "rum" -1770 for the first recording in Spanish ron ); and slang term for "chaos" or "uproar". This is a much more convincing explanation, and it brings the image of quarrelsome people fighting on the island tip houses, which are early versions of the bar.

Another claim is the name of the large drinking glass used by Dutch sailors known as rumors , from the Dutch word roemer , drinking glasses. Other options include the contraction of the words iterum , Latin for "again, second time", or arÃÆ'Â'me , French for aroma.

Regardless of the original source, the name was commonly used by 1654, when the Connecticut General Court ordered the seizure of "whatever Barbados liquor, commonly called rum, kill demons and the like". Sometime later in May 1657, the Massachusetts General Court also decided to make illegal liquor sales "whether known under the name of rumme, strong water, wine, brandy, etc."

In current usage, the name used for rum is often based on where it came from.

For rum from local Spanish, the word ron is used. A ron aÃÆ' Â ± ejo ("old rum") shows rums that have aged significantly and are often used for premium products.

Rhum is a term that usually distinguishes rum made from fresh cane juice from rum made from molasses in French-speaking places like Martinique. A rhum vieux ("old rum") is an old French rum that meets several other requirements.

Some other names for rum are Nelson's blood, devil's assassins, demon water, pirate drinks, navy neaters, and Barbados water. A rum version of Newfoundland is called by the name of screech, while some low-class West Indies rums are called tafia.

Maps Rum

History

Origins

According to Maria Dembinska, the King of Cyprus, Peter I, brought rum with him as a gift to other royal officials at the KrakÃÆ'³w Congress, held in 1364. It deserves to be given the position of Cyprus as a significant sugar producer of the Middle Ages, even though alcoholic alcoholic drinks are named rum by Dembinska may not resemble a very modern distilled rum very closely. Dembinska also suggested that Cypriot rums are often drunk mixed with almond milk drinks, also produced in Cyprus, called soumada.

Another rum-like drink is brum . Produced by the Malays, the brum dates back thousands of years. Marco Polo also records the 14th century account of the "excellent wine of sugar" offered to him in the area that became modern Iran.

The first rum distillation in the Caribbean took place in the sugar cane plantation there in the 17th century. Plantation slaves found that molasses, a byproduct of the sugar refining process, can be fermented into alcohol. Then, the distillation of alcohol byproducts concentrates alcohol and removes impurities, producing the first modern rum. Tradition shows the type of rum first originated on the island of Barbados. However, in the decade of the 1620s, rum production was also recorded in Brazil. The fluid identified as rum has been found in a tin bottle found on the Swedish warship Vasa , which sank in 1628.

A 1651 document from Barbados states, "The assembled leader on the island is Rumbullion, aka Kill-Divil, and it is made from refined sugar, hot, terrible, and terrible liquor."

Colonial America

After rum development in the Caribbean, the popularity of the drink spread to the Colonial of North America. To support drink demand, the first rum distillation in the British colonies of North America was established in 1664 on Staten Island. Boston, Massachusetts had a distillery three years later. The making of rum became the largest and most prosperous industry in colonial New England. New England became a refining center because of its technical skills, metalwork and cooperation and abundant timber; the rum produced there is lighter, more like a whiskey. Rhode Island Rum even joins gold as the accepted currency in Europe for a certain period of time. Estimates of rum consumption in American colonies before the American Revolutionary War make every man, woman, or child drink an average of 3 gallons of empire (14 liters) each year.

To support this demand for molasses to produce rum, along with increasing demand for sugar in Europe during the 17th and 18th centuries, the source of labor to work in sugar plantations in the Caribbean is needed. Triangular trade in rum, molasses, and slaves is established between Africa, the Caribbean, and the colony to support this need. The exchange was quite profitable, and the disruption to trade caused by the Sugar Act of 1764 might have even helped cause the American Revolution. In the slave trade, rum is also used as a medium of exchange. For example, Venture Smith's slave, whose history was later published, had been purchased in Africa for four gallons of rum plus a piece of calico.

The popularity of the rum continued after the American Revolution, with George Washington insisting on a Barbarian rum verme at his inauguration in 1789.

Rum began to play an important role in the political system; candidates seek to influence election results through their generosity with rum. People will attend hustings to see which candidates appear more generous. The candidate is expected to drink with the people to show that he is independent and really a republican.

Finally restrictions on sugar imports from Caribbean islands in the UK, combined with the development of American whiskey, led to a decline in the popularity of beverages in North America.

Rum Naval

Rum's relationship with piracy begins with UK merchants trading on precious commodities. Because some privateers became pirates and buccaneers, their fondness for rum remains, the relationship between the two is only reinforced by literary works such as Robert Louis Stevenson Treasure Island .

The rum association with the Royal Navy began in 1655, when the British fleet seized the island of Jamaica. With the availability of domestically produced rums, Britain changed the daily ration of liquor given to sailors from French brandy to rum.

Navy Rum was originally mixed mixed rum from local rum produced in the West Indies. It varies in strength from 95.5 Proof (47.75% ABV) to 114 Proof (57% ABV).

While the ration was originally rendered neatly, or mixed with lime juice, the practice of flushing rum began around 1740. To help minimize the effects of alcohol on sailors, Admiral Edward Vernon had a watered ration, producing a mixture known as grog. While many believe the term was coined to honor Admiral Vernon's wearing robes in rough weather, the term precedes the famous order. It may have originated in the West Indies, probably from African etymology. The Royal Navy continued to provide its daily ration sailors, known as "tot," until the practice was abolished after 31 July 1970.

Today, a tot (totty) rum is still issued on special occasions, using the order for "splice the mainbrace", which may only be given by the Queen, a member of the royal family or, on certain occasions, the admiralty council in England, with similar restrictions in other Commonwealth forces. Recently, such occasions include a royal wedding or birthday, or special anniversary. On daily ration days, the command to "connect the parent" means a double ration will be issued.

A legend involving naval rum and Horatio Nelson said that after his victory and death at the Battle of Trafalgar, Nelson's body was preserved in a rum vat to allow transport back to England. Upon arrival, however, the barrel is opened and found empty. The [pickle] body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the barrel and drank all the rums, hence the term "Nelson blood" was used to describe rum. It also serves as a basis for the term knocking admirals used to describe secretly sucking liquor from a keg through a straw. The details of the story are disputed, as many historians claim the barrel contains French brandy, while others claim instead the term comes from a toast to Admiral Nelson. Variations of the story, involving various famous bodies, have been in circulation for many years. Official records state that the body is placed in a "subtle spirit" and not described further.

The Royal Navy of New Zealand is the last naval force that gives sailers a day of free rum. Royal Canadian Navy still gives rum rations at special occasions; rum is usually provided from the commander's funds, and 150 tokens (75%). It is consumed on the order of "spirit". The order for "splice the mainbrace" (eg Taking a rum) can be given by the Queen as the commander-in-chief, as happened on June 29, 2010, when she gave the Royal Canadian Navy orders as part of their 100th anniversary celebrations.

Rum is also sometimes consumed mixed with gunpowder, either to test evidence of alcohol rations (if the alcohol is diluted, gunpowder will not burn after being soaked with alcohol) or to seal the oath or show loyalty to the rebellion.

Colonial Australia

Rum became an important merchandise in the early period of the New South Wales colony. The value of rum is based on the lack of coins among colony populations, and because of the ability of beverages to allow consumers to temporarily forget about the lack of comfort available in the new colony. The value of rum is such that convict settlers can be persuaded to work on land owned by officers of the New South Wales Corps. Due to the popularity of rum among the settlers, the colony earned a drunken reputation, even though their alcohol consumption was less than the usual level consumed in Britain at the time.

Australia is so far from Britain that the prison colony, founded in 1788, faces severe food shortages, aggravated by poor conditions for growing crops and livestock shortages. It was finally realized that it might be cheaper for India, not Britain, to supply Sydney's settlements. In 1817, two of the three ships leaving Sydney went to Java or India, and cargo from Bengal fed and complemented the colony. The Casks of Bengal Rum (which is considered stronger than Jamaican Rum, and not so sweet) is brought back to the depths of almost every ship from India. The cargo was deliberately discharged ashore before ships docked, by a British Marines regiment that controlled sales. That is contrary to the direct order of the governor, who has ordered the search of any docking vessel. The British living in India grew rich through ship shipments to Sydney "half full of rice and half with evil spirits."

Rum is closely involved in the only Australian government military takeover, known as the Rum Rebellion. When William Bligh became governor of the colony, he sought to fix the problem of being drunk by forbidding the use of rum as a medium of exchange, but in response to Bligh's attempt to regulate the use of rum, in 1808, New South Wales. Corps lined up with bayonets fixed to Government House and put Bligh under prison. The rebels continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.

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Categorization

Dividing the rum into a meaningful grouping is complex because there is no single standard for what is called a rum. Rather, rum is defined by the rules and laws of the spirit-producing countries. Differences in definitions include problems such as evidence of spirits, minimal aging, and even naming standards.

An example of the difference in proof is Colombia, which requires their rum to contain alcohol at least 50% alcohol by volume (ABV), while Chile and Venezuela require only a minimum of 40% ABV. Mexico requires rums to be at least eight months old; Dominican Republic, Panama and Venezuela take two years. The naming standards also vary. Argentina defines rum as white, gold, light, and extra light. Grenada and Barbados use the term white, overproof, and mature, while the United States defines rum, rum liqueur, and flavored rum. In Australia, rum is divided into dark or red rum (underproof known as UP, overproof known as OP, and triple flute) and white rum.

Regardless of the differences in these standards and nomenclature, the following divisions are provided to help demonstrate the variety of rums produced.

Area variation

In the Caribbean, every island or production area has a unique style. For the most part, these styles can be grouped according to traditionally spoken language. Due to the great influence of Puerto Rican rum, most of the rum consumed in the United States is produced in "Spanish-speaking" style.

• The islands and English-speaking countries are known for darker rum with a fuller flavor that retains more of the underlying flavor of molasses. Rums from Antigua, Trinidad and Tobago, Grenada, Barbados, Saint Lucia, Belize, Bermuda, Saint Kitts, the territory of Guiana and Jamaica are typical of this style.
• In Jamaica in particular, a version called "Rude Rum" or "John Crow Batty" is presented in several places and reportedly much stronger in the alcohol content listed as one of the 10 strongest drinks in the world, while it may also contain beverages other hard. Star Ska Prince Buster, who has the hit song "Rum and Coca-Cola", stated in an interview that "when water is added [to rough rum] as a pursuer, the drink is so strong, the smoke will come out of the glass." The term, which denotes home-made, strong rum, has appeared in New Zealand since at least the beginning of the nineteenth century.
• The French-speaking islands are famous for their rum-farms ( rhum agricole ). These rum, which are exclusively produced from cane juice, retain more original flavors of sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.
• Spanish islands and countries traditionally produce rum aÃÆ' Â ± ejo with subtle flavors. Rums from Cuba, Guatemala, Panama, Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the US Virgin Islands is also of this style. The Canary Islands produces a honeycomb known as ron miel de Canarias and carries a geographical designation.

CachaÃÆ'§a is a spirit similar to rum produced in Brazil. Some countries, including the United States, classify cachaÃÆ'§a as a type of rum. Seco, from Panama, is also a spirit similar to rum, but also similar to vodka because of a threefold distillation.

Mexico produces a number of light and dark rum brands, as well as other flavored and flavorless liquors such as aguardiente de caÃÆ' Â ± a and charanda .

The spirit known as aguardiente , distilled from molasses and often impregnated with anise, with added cane juice added after distillation, is produced in Central America and northern South America.

In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberia rum or just CJ in Liberia itself) is a cheap and powerful spirit that is distilled from sugar cane, which can be as strong as 43% ABV [86 proof]. The spirit of fine rattan has also been produced in South Africa since the 1950s, which is only known as sugarcane.

In Europe, in the Czech Republic and Slovakia, a similar spirit made from sugar beets is known as Tuzemak.

In Germany, the substitute of cheap native black rum is called Rum-Verschnitt (literally: mixed or "cut" rum). This distilled beverage is made of genuine dark rum (often from Jamaica), an improved spirit, and water. Very often, caramel coloring is also used. The relative amount of the original rum it contains can be very low, since the legal minimum is only 5%. In Austria, a similar rum called InlÃÆ'¤nderrum or domestic rum is available. However, Austria InlÃÆ'¤nderrum is always a spice rum, like the Stroh brand; German Rum-Verschnitt is, on the contrary, never seasoned or seasoned.

Value

The values ​​and variations used to describe the rum depend on the location where the rum is produced. Despite these variations, the following terms are often used to describe different types of rum:

• Dark rum, also known for their special colors, such as brown, black, or red, class class is darker than gold rum. They are usually made of caramelized sugar or molasses. They are generally longer, in a very charred barrel, giving them a much stronger flavor than light rum or gold, and hints of spices can be detected, along with strong molasses or caramelized tones. They usually give substance in rum drinks, as well as color. In addition, dark rum is the most common type used in cooking. Most of the dark rum comes from areas such as Jamaica, Haiti, and Martinique.
• Scented Rum impregnated with fruit flavors, such as bananas, mangoes, oranges, pineapple, coconut, starfruit or lime. This is generally less than 40% ABV (80 proof). They mostly serve to taste the same-themed tropical drinks but are also often drunk neatly or with ice. This flavor infusion occurs after fermentation and distillation. Various chemicals are added to alcohol to simulate the appetite of food.
• Golden Rum , also called rum "amber", is a medium-bodied rum that is generally old age. It gets a darker color of aging in a wooden barrel (usually, a charred white oak barrel which is a by-product of Bourbon whiskey). They have more flavor and are stronger than mild rum, and can be considered in the middle between light rum and darker varieties.
• Light rumors , also referred to as "silver" or "white" rum, in general, have little flavor other than common sweetness. Light rumes are sometimes filtered after aging to remove any color. The Brazilian cachaÃÆ'§a is generally of this type, but some varieties are more similar to "gold rum". The majority of the light rum comes from Puerto Rico. Their light taste makes them popular for use in mixed drinks, as opposed to drinking it straight away.
• Overproof Rumors are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 tokens) up to 80% (160 tokens) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
• The premium formula , like other liquors such as Cognac and Scotch, is included in a special market category. This is generally the boutique brand that sells rums that are manufactured carefully and aged. They have more character and taste than their "mixing" counterparts and are generally consumed directly.
• Spicy stuff gained their flavor by adding spices and, sometimes, caramel. Mostly darker colored, and based on gold rum. Some are significantly darker, while many cheaper brands are made of cheap and dark white rum with caramel color. Among the added spices are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.

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Production method

Unlike other spirits, rum does not have a clear production method. In contrast, rum production is based on a traditional style that varies between location and refiners.

Fermentation

Most rum is produced from molasses, made from sugarcane. The quality of rum depends on the quality and variety of sugar used to make it. The quality of cane depends on the type of soil and the growing climate. In the Caribbean, many of these molasses are from Brazil. An important exception is the French-speaking islands, where cane juice is the preferred ingredient. In Brazil alone, distilled alcohol derived from cane juice is distinguished from rum and is called cachaÃÆ'§a .

Yeast and water are added to the ingredients to begin the fermentation process. While some rum manufacturers allow wild yeast to ferment, most use certain yeast strains to help provide a consistent taste and predictable fermentation time. Dunder, the rich foam of yeast from the previous fermentation, is a traditional yeast source in Jamaica. "The yeast used will determine the flavor profile and the final flavor," said Jamaican host blender Joy Spence. Distillers that make lighter rums, like Bacardi, prefer to use yeast that works faster. Slower use of yeast causes more esters to accumulate during fermentation, allowing for more complete rum.

Fermented products such as 2-ethyl-3-methyl butyric acid and esters such as ethyl butanoate and ethyl hexanoate give rise to the sweetness and freshness of the rum.

Distillation

As with all other aspects of rum production, no standard method is used for distillation. While some manufacturers work in batches using potted stills, most of the rum production is done using a still distillation column. The still output pot contains more congeners than the output of the stills column, resulting in a more complete formula.

Aging and mixing

Many countries need a rum at least one year old. This aging is generally done in bourbon barrels used, but can also be done in wooden barrels or stainless steel tanks. The aging process determines the color of rum. When aged in oak barrels, it becomes dark, while the rum aged in the stainless steel tank remains virtually colorless.

Due to the tropical climate, common to most rum-producing areas, rum ripens at a much higher rate than typical for whiskey or brandy. This higher level indication is the share of angels, or the number of products lost due to evaporation. While products aged in France or Scotland see about 2% loss every year, tropical rum producers can see as much as 10%.

After aging, rum is usually mixed to ensure a consistent taste. Blending is the last step in the process of making rum. As part of this mixing process, the mild rum can be filtered to remove any color obtained during the aging process. For darker rum, caramel can be added to adjust the color of the final product.

Artificial aging attempts to match the composition of aged molecules using heat and light.

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In cooking

In addition to rum punch, cocktails such as libre and daiquiri Cubans have a famous story about their discovery in the Caribbean. The Tiki culture in the US helps broaden the rum's horizons with discoveries such as mai tai and zombies. Other famous cocktails containing rum include piÃÆ' Â ± a colada, a drink made popular in America by the song Rupert Holmes "Escape (The PiÃÆ'Â ° a Colada Song)", and mojito. Cold drinks made with rum including rum rum and hot rum butter.

Local specialties also use rum, including Bermuda's Dark 'N' Stormy (Gos Gosling's Black Seal with ginger beer), painkillers from the British Virgin Islands, and a New Orleans cocktail known as Hurricane. Jagertee is a popular mix of rum and black tea in the cooler part of Central Europe and is served at special occasions in the British Army, where it is called Gunfire. Ti 'Punch, French Creole for "petit blow", is a traditional drink in some parts of the French West Indies.

Rum can also be used as a base in the manufacture of beverages and syrups, such as falernum and especially, Mamajuana.

Source of the article : Wikipedia