Rum — History, Production from Molasses, 7 Categories, Regional Styles, Brands & Service
Rum — History, Production from Molasses, 7 Categories, Regional Styles, Brands & Service
Rum = from molasses (sugarcane byproduct). First distilled 1647 by slaves in the Caribbean. “Rum Bullion” = “kill devil.” Grog = rum + water (by Admiral Vernon, 1740). Puerto Rico = Rum capital of the world. Dunder = yeast-rich foam from previous fermentation.
Rum = fermented + distilled molasses (sugarcane byproduct) or straight sugarcane juice. Aged in oak casks. Distilled at less than 95% ABV. Bottled at minimum 40% ABV. First rum = distilled in the Caribbean in the 17th century. In 1647, slaves in Caribbean distilled crude rum called “Rum Bullion” = “kill devil.” Popular with British navy and English pirates. Given to sailors as remedy for scurvy + to keep warm. Admiral Vernon (known as “Old Grog”) ordered rum diluted with water in 1740. Today: Grog = rum + water.
Bulk of production: Caribbean and Latin American countries. Also: India, Scotland, Australia, Fiji, South Africa, USA, Canada.
1. Dilute molasses (sugarcane byproduct) → sufficient sugar liquid.
2. Fermentation: Wild yeast OR cultured yeast OR Dunder (yeast-rich foam from previous fermentation) added. Fast fermentation (<2 days) → white/light rum (e.g. Bacardi). Slow fermentation (~2 weeks) → dark rum (e.g. Myers) — more congeners + esters → full-bodied, pungent.
3. Fermentation produces wash of ~7% ABV.
4. Distillation: Column still → lighter, clear, white rum. Pot still → more congeners, stronger aroma and body.
5. Ageing: Light rum = 1 year in stainless steel or wax-lined oak. Gold rum = 3 years in charred oak + caramel. Dark rum = oak barrels + more caramel. During ageing: 75–80% ABV. Caribbean evaporation rate ~50% per year → rum sent to Scotland for maturation (evaporation only 3%/year there).
6. Blending: Different rums blended for consistency. Captain Morgan + Lamb’s Navy = 1/3 pot still rum.
7. Bottling: Diluted to 40% ABV with distilled water.
Neat/On rocks: Old Fashioned glass. With mixers (soda, lemonade, coke): Collins glass. Always use BOT. Write brand, quantity, additions. Announce brand name with hotel logo facing guest. Leave remaining mixer on table for guest.
International: Bacardi (white) · Captain Morgan · Myers’s (dark Jamaica) · Mount Gay (Barbados) · Lamb’s Navy · Appleton Estate (Jamaica) · Ron Barceló · El Dorado (Guyana)
Indian: Old Monk · McDowell’s No.1 · Contessa · Royal Challenge
◆ First rum distilled 1647 by slaves in Caribbean in pot still
◆ “Rum Bullion” = “kill devil” (early crude rum name)
◆ Admiral Vernon = “Old Grog” · ordered rum diluted with water, 1740
◆ Grog = rum + water (in modern bar service)
◆ Dunder = yeast-rich foam from previous fermentation (used to start next fermentation)
◆ Fast fermentation = light/white rum. Slow fermentation = dark rum (more congeners + esters)
◆ Light rum = 1 year ageing · Gold = 3 years · Dark = ~6 years
◆ Caribbean evaporation ~50%/year → rum sent to Scotland for maturation (3%/year)
◆ Puerto Rico = Rum capital of the world · 80% of US rum consumption
◆ Martinique rum = only rum with its own AOC · made from sugarcane juice (not molasses)
◆ Cachaça = Brazilian rum from sugarcane juice · base for Caipirinha
◆ First Indian rum = 1855, Kasauli, H.P. · now Mohan Meakin Ltd
◆ Service: Neat/rocks = Old Fashioned glass · With mixes = Collins glass