Medium-bodied rums are often called gold or amber rum. If you are already drunk, don't try to play with fire in your drinks. Rhum agricole must be produced in the French territories, most commonly the island of Martinique, and it is governed by an AOC (appellation d’origine controlle), similar to Cognac. This process is repeated a couple of times and the sugar produced sold on the world market. These are the kind of stills used in Scotland to make malt whisky and France to make cognac. Flavoring rum by adding spices and aromatics during distillation became popular in the latter part of the 20th century. Due to their plentiful supply, rum is most commonly aged in American oak casks which have previously been used to age American whisky (bourbon). Rum distinguishes itself from other spirits by the plant from which it is made. While cachaça was once only available in South America, it's enjoying worldwide fame today. Once a field of cane is ready to be harvested, that particular field is sometimes burnt to remove the leaves (and scorpions and such like). These are made from the darkest molasses produced during the third boil while refining sugar. The majority of "dark" rums fall into this category as well. Yet, it is a fantastic mixer for a variety of cocktails, including those that typically use a standard rum. Distilleries producing light and heavy rums often blend the two to produce a rum having characteristics of both. Modern column still technology allows light and extra-light rums to be produced efficiently and cheaply. These rums are generally aged in stainless steel tanks for up to a year and filtered before bottling. The harvested cane is washed, chopped into short lengths and milled (pressed) to extract the water and sugar juice. When alcohol is concentrated during distillation, the levels of congeners are reduced. Many of the early Caribbean rums were produced with molasses and "skimmings" from the production of sugar. Choosing a quality light or gold rum to stock in your bar is a good place to begin. White rum: Also known as light rum, white rum is the most common type of rum used in a classic Rum and Coke. Appleton Estate master blender Joy Spence, the first woman to hold that job title, … The pH of the molasses will also affect fermentation and ideally will be in a range between 4.4 to 4.6 and this may be adjusted but the addition of the acidic residue (lees) left in the still after an earlier distillation. Once the cane is burnt it must be quickly harvested and then milled within 24 hours to prevent deterioration of its sugars and bacterial infection. Before bottling, quality rums are left to marry in tanks - this allows the different flavours and bouquets of the many rums in the blend to fuse together. The Brazilian rum known as cachaça differs from others because it skips the molasses and instead uses pure sugar cane juice in the distillation process. This mixture is boiled and then cooled to encourage the sugar crystals to enlarge. Additives used to boost a rum's flavour include prune wine, chaptalized fruit juice, boisse, sugar, spice and flavourings. Or it is a second or third re-fill will make a huge difference to the effect the cask has on the maturing spirit. Colour in rum is the result of ageing in oak casks (and also the possible addition of caramel colour). Extensively they are glorified copper kettles - indeed in some countries such as the Netherlands even call them 'kettles' rather than stills. So with rum what you see is not necessarily what you get. Put simply steam is introduced at the bottom of the still and the wash mid way up. Rum definition, an alcoholic liquor or spirit distilled from molasses or some other fermented sugar-cane product. The cane can only be harvested in the dry season and the juice must be extracted within three days. It is then spun in a centrifuge to separate the crystals from the liquid. The Caribbean Rum Marquee for example, presently proves little else than that a rum originated in the Caribbean. Because these rums are in contact with the wood for a longer time, they naturally pick up the flavors and colors of the barrel. The way the distiller can influence the type of distillate produced varies according to which of these two types of still are used. The compounds are flavoursome and depending on the type of rum to be produced, their formation will be encouraged or discouraged by the type of yeast used and the temperature of the fermentation. Rum is made from sugar cane juice or its by-product called molasses. On rare occasions, a natural infusion of fruits or herbs is used. While rum generally does not have tight regulations on its production, rhum agricole is an exception. Plantation drizly.com. Also, never use overproof liquors of any kind in cooking or near an open flame because they are highly flammable. The third batch of sugar produced by this process is known as Low-grade sugar and this is used to mix with the next batch of syrup to start the process again. The sweetness can vary widely and the flavor is also balanced with the smoothness, richness, smokiness, and drinkability. Put simply the yeast eats sugar and in doing so produces alcohol, heat and carbon dioxide. It is common for stills with retorts to have tanks under each retort where the low wines and the high wines are sent in preparation for charging the retorts above for the following distillation. There are also origin-specific styles like cachaça and rhum agricole available. That rum wash currently contains some undesirable contents that you’ll need to separate out and dispose of. Rum drinks range from hot to cold, easy to complicated. Thanks to Don Facundo Bacardi's lead it is common to use charcoal filtration during the production of light rums. The sugar found on your supermarket shelf, whether white or brown was produced from sugar cane juice and regardless of its end colour was originally brown - white sugar is the result of a further industrial process. Try some of these: As with all rum, quality and price vary greatly from one brand to another. The taller the stills, the more plates they contain and so the purer the alcohol (lighter rum) produced. Like most grass varieties, sugar cane thrives on being cut and simply starts growing again after cutting, this cycle only needs to be interrupted due to diminishing nutriments in the soil. It soon became popular in New England and was produced there as well. Many rum distillers will also use old bourbon barrels for aging because they cannot be reused in that whiskey's production. After six years or so it was common to plant another crop to reinvigorate the soil but modern fertilisers are now often used to stretch a few more years of cane growth. By law, cachaça must be produced in Brazil. The heaviest compounds, the 'high wines' (those with a high boiling point) come off the still last. Although a closely guarded secret it is known that Bacardi use a mix of tropical woods and coconut shells to filter their charcoal. Light-bodied rum is sometimes referred to as white or silver rum. Molasses are so rich in nutriment that the yeast needs to be propagated and slowly introduced to progressively higher concentrations of molasses as its cell numbers increase. Elsewhere, it is rare to find rums made directly from sugar cane juice. The sugar and molasses produced by the first process are termed A-grade and the second B-grade. But anything is excess is bad. Charcoal filtration can also remove the colour imparted by age so a three year old rum may be crystal clear when bottled. They are often quite rich and surprisingly smooth. Charcoal filtration may be used before and after ageing. Like rhum agricole, cachaça is location-dependent and can only be made … This is fermented and then distilled to make rum (or the neutral alcohol on which some liqueurs are based). Column stills are also known as 'continuous stills' because, as their name suggests, they can be run continuously without the need to stop and start between batches as in pot stills. This potent rum is 75 to 75 1/2 percent alcohol by volume (150 to 151 proof) and can be as dangerous to drink as Everclear if it is not diluted in some way. But rum isn't exclusive to just one cocktail, as it's the alcohol of choice for everything from mojitos to mai tais to hurricanes. Some stills are very simple, while others have devices which allow the distiller more control. Many distillers, such as Novo Fogo, even play with different types of woods that impart unique flavor profiles to the spirit. These are tied in elaborate shapes to represent a watchman, which the cutters believe will ward off the 'duppies' or mischievous spirits. Next follows the desirable part of the run, 'the cut', as the alcohol level of the distillate collected starts to fall, and the 'low wines' or 'tails' arrive and are set aside. A longer, slower fermentation will result in a heavier, more acidic wash due to other contaminating bacteria also given time to reproduce during the process. A decent white rum is fine, but I prefer a moderately aged, slightly dry spirit, as this adds some intrigue to the end product. What's left is the thick black liquid by-product known as molasses. The type of wood used is often the determining factor in the color of rum produced in the end. Some distillers increase the surface area of wood in the cask by inserting oak or charred oak chips. Gold rums are often aged in oak casks, which also contribute to their dark, smooth characteristics. So if you're soaking in a pool with an umbrella drink in your hand, raise a glass to rum. Multiple-column stills can produce both heavy and light rums depending on where the spirit is removed from the still. I wanted to make some rum so that I could make my own Captain Morgans Spiced Rum you will need 1 x 25L fermentation vessel a long spoon, you can get these from homebrew shops yeast nutrient, you can substitute tomato puree for this if you have trouble getting hold of yeast nutrient. As the sugar processing industry becomes more efficient so the amount of rum that can be produced per ton of molasses is failing. Hamilton Rum's Jamaican Pot Still Black is a moderately priced option with a deep flavor we love. Thus Trinidadian rums taste very different to Jamaican rums or Martinique rums. Rum is one of the major liquors in the world, with a history steeped in the myths of piracy, the Caribbean, and slavery. In the 1850s, a Spanish wine merchant living in Cuba set out to improve upon a cheaply made alcoholic drink that was common in the area. It is typical for rum distillers to talk about three or four-step fermentation in reference to the number of ever larger vessels used between propagation and the fermenters. There are some exceptions, including overproof rums which can reach 160 proof. Many rums are blends of light and dark rums of different ages. There are many fascinating brands available to explore and they run the gamut of price and quality. Look for bottles like Cruzan Black Strap and Captain Morgan Black Spiced Rum. The rums produced in tropical climates will generally be aged for a shorter period of time than those in cooler climates. In Jamaica it is common for the cutters to leave an odd cane or two standing at the edge of the field. To prevent casks destined for extended ageing from gradually emptying over the years, it is common for casks to be topped up with rum from other casks in same batch. Whatever sugar cane derivative base ingredient is chosen (molasses, cane juice or cane syrup) this is fermented with water and cultured (almost always) or naturally occurring yeast to produce a beer like 'wash' of 5-10% alc./vol.. Heavy-bodied or dark rums are typically used in rum punches. In practice distillation is a lot more complex with numerous variables affecting the final distillate produced - mainly the different boiling points of the various different kinds of alcohol and their particular flavour compounds. The rate of fermentation and the alcohol level produced is partly governed by the levels of non-sugar dissolved solids, being mainly minerals and Potassium Chloride, high concentrations of which inhibit yeast growth. Rum, like most alcoholic drinks, is a misunderstood and unsung hero. Rum, distilled liquor made from sugarcane products, usually produced as a by-product of sugar manufacture. Many rum producing nations have precious few rules governing age statements and additives, and I am not being controversial by saying that some producers take advantage of the lack of regulations or governing bodies. The volatile 'high wines' or 'heads' will be given off first and set aside. Some popular brands include: Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. The cane is left standing and is only singed by the fire due to its high water content. Aged rums will obtain their golden color from the barrels that they are aged in. Get our free book when you sign up for our newsletter. Sugar cane contains about 75% water, 10-16% sugar and 10-16% fibre. Often described as the 'cut', it this proportion of the run which will be used to make the finished rum. Each of these will give the individual rum various and distinct characteristics. So if you take a mixture of alcohol and water, boil it, collect the vapours given off in batches throughout the boil, cool and so condense (turn vapour back into liquid) these vapours back to liquid, the liquids collected at the start of boil will be alcoholic and those towards the end will be water. Traditionally, cane is harvested by cutters wielding machetes, who cut the cane close to the ground as this part of the stem has the highest concentration of sugars, before lopping off the leafy tops. This can add some underlying whiskey-like flavors to the rum, something you'll also find in many tequilas. Cooling jackets can be used to increase reflux and there is also a move to use vacuums in column stills which reduce the boiling points and so the temperature the still runs at. Rum is a liquor distilled from sugar. The resulting 'wash' can then be distilled to make rum. They are the most popular rums to use for cocktails like the Cuba Libre and among the most affordable rums on the market. This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The crushing extracts the sugar cane juice from the fibrous pulp. The hot steam rises through the still with each floor or plate acting to distil the wash with heavier compounds unable to rise to the next floor so falling while lighter compounds vaporise and ascend the still. Rum can also be made from cane syrup, made by boiling cane juice to remove some of its water content. It is the most common … They've purchased 50 tonnes of the Hunter Valleys smoke-tainted grapes and, Not to be confused with their more bitter and alcoholic siblings, Italian red bitter liqueurs, these similarly coloured aperitivo liqueurs are altogether. There are many different varieties of sugar cane and the variety and the region where itâs grown significantly affect the profile of the rum produced from it. You must log in to your account to make a comment. Making rum from scratch using molasses and sugar. Cachaça is one of the sweetest rums available, though many people—particularly in Brazil—don't like to categorize it as a rum. The plant takes between ten months and two years to reach sufficient maturity to harvest and extract its sugars. It can be used in anything from the great tropical drinks of the tiki scene to the warm drinks in the winter. The process of extracting sugar from cane juice produces a by-product called molasses and this is what most rum is made from. Many of these rums make a smooth sipper and can be used in place of light rum in some darker cocktails. Light rums tend to have a short fermentation while heavy pot still rums are usually distilled from a wash formed by a long fermentation. This is where the distillation step of making your own rum comes in. The vast majority of rum you see on store shelves, and in the wells of bars, is made from the fermentation and distillation of molasses—the same molasses used in … My most recent batch was made with a golden rum (80-proof) from St. Vincent. The distillate from the pot still is directed into the first of two retorts, a copper chamber filled with low wines from the previous distillation diluted with water (to approx 50% alc./vol.). Whatever the origins of the cask, ageing spirits in the humid/tropical climatic conditions typical of the Caribbean and South America will have a very different affect to that of somewhere like Scotland. This reduces the ageing period required to gain a similar effect and is viewed by many (including me) as being something of a shortcut, as although it imparts a lot of flavours from the oak, the effects of extended oxidisation and evaporation are not replicated. If you said yes, chances are you're a fan of rum, which is the reason why piña coladas make you feel intoxicated. Creating great tasting cocktails at home is easy once you have some recipes. Overproof or high-proof rum is often only used as a float in cocktails. This is a popular rum for creating flamed drinks because the high alcohol content makes it easy to burn. Perforated copper trays or 'plates' sit horizontally in each, like the floors in an skyscraper. The level of impurities in light rum is less than a third of those found in heavy rums. As for age statements, in many cases they are just that, statement and not fact. It is common for caramel to be added to aged rums to 'correct' the colour, and lets be honest, often to darken the colour so potentially giving the rum an older appearance. Similar to cachaça, rhum agricole is also distilled from pure sugar cane juice. Few spirits can make a beach cocktail like rum can. Rum is termed 'light' or 'heavy' depending the level of flavour components or 'congeners' - products of fermentation that are not ethyl alcohol. © Copyright odd firm of sin 2020. How to use rum in a sentence. Thus, you might start with ten casks of rum from a particular batch and ten years later be left with only five casks. Rhum agricole is noted for its grassy, sweet taste because sugar cane is a grass. This method of rum production is common on the French islands, particularly Martinique where it is called 'rhum agricole'. They also allow the production of lighter, cleaner rums. By far the majority of rums are produced from molasses - known as 'rhum traditional', but also sometimes rather unkindly described by producers of rhum agricole as 'rhum industriel' (industrial rum). Most will have a sweet flavor. The cut cane is promptly transported to the mill where it is crushed in a machine. The sweet taste of rum makes it a versatile mixer and it is essential for any well-stocked bar. It is distilled from fresh-pressed sugar cane juice using a Creole continuous column still. Rum produced from a pot still or single distillation column is usually described as heavy. The majority of rum is bottled at 40 percent alcohol by volume (80 proof). The purity of the juice imparts a special flavor to this style of rum. This process gives light rums their clean, light flavor. Coconut rum and spiced rum are the most popular and have been around the longest. This process usually includes the fermentation of the juices of the sugarcane plant, as well as of molasses and other by-products of sugar production. The inside of these casks are charred at the cooperage when first made. This is filled with high wines from the previous distillation, again diluted with water but to a higher strength. The molasses-cane juice mixture is then fermented and distilled. Heavy rums traditionally come from former French and English colonies, including Haiti, Jamaica, Martinique, Barbados, Guyana and the Virgin Islands. The Singularity of Cuban Rum. Almost any aged rum can be mixed into drinks and many can stand on their own and enjoyed straight. Depending where you are, the pulp waste can later be burned to generate power or to heat the still. It includes both the light-bodied rums, typified by those of Cuba and Puerto Rico, and the heavier and fuller-flavoured rums of Jamaica.. Rums originated in the West Indies and are first mentioned in records from Barbados in about 1650. This caramelises natural sugars on the wood's surface increasing the vanillins. Some say that every year of 'tropical ageing', where the oak's pores are wide open so allowing the rum to soak deep into the wood, is equivalent to three years in a cold warehouse were the pores will be more closed. It is the most common style of rum and is a very subtle liquor, much like vodka with a sweet tooth. The skimmings were obtained from the boiling of the sugar cane and were mixed with molasses and "dunder" (leftover sediment in the still). The old rhyme goes, 'One of sour, two of sweet, three … 5 Best Cachacas for Mixing up a Fantastic Caipirinha. Light rums tend to originate from countries originally colonised by the Spanish, such as Cuba, the Dominican Republic, Puerto Rico and Venezuela. That man's name was Facundo Bacardi Masso and the drink was known as "aguardiente,"" the Spanish word for firewater. White rums generally have a light sweetness and are an agreeable, easy-to-drink choice. Appleton Estate. This filters harsh and undesirable components from the rum and different types of charcoal can be used to remove different substances and so "smooth" the rum. Losses in volume to due evaporation are also more exaggerated in hotter climates (around 6% per year as opposed to 3% in Scotland) and high humidity can mean an almost equal loss between alcohol and water, meaning that although the volume is lost the strength remains fairly constant. The fewer congeners, the lighter the rum, the more congeners the heavier it will be. The sugar may be either pure cane sugar, a syrup, or molasses. Rum is made from sugarcane, a crop that Christopher Columbus introduced to the Americas in the 1400s. In addition, yeast also initiates chemical reactions in the wash to create compounds such as aldehydes, esters and acids which are collectively known as congeners. In rum making one of the common additions to pot stills are retorts. At the sugar mill, the cane is chopped and crushed to extract the juice which is boiled to reduce the water content and leave a syrup known as 'wet sugar', comprising approximately 30% sugar. Rum is made throughout the world and, while the Caribbean is best known for its rum, there are some fantastic brands produced elsewhere. This syrup is clarified and mixed with sugar crystals, which provide a core for the dissolved sugar in the syrup to crystallise on. These are undesirable compounds, partly due to being tainted as these first vapours effectively clean the still from the previous distillation. In general, heavily-bodied rums are those with more congeners and they tend to be made in pot (alembic) stills. Blending is the final process available to the distiller to alter a rum's character. As in Cognac and Scotland it is usual for pot still rums to be double distilled - put through the pot still twice with the distillate collected from the first distillation producing a distillate with an alcohol strength in the low twenties and the second distillation typically being over 70% alc./vol.. A mentioned above the distiller must judge when to make the cuts during distillation so controlling what congeners are retained and discarded. Pot stills are used in many of the traditional rums, though most now use continuous column stills. By the mid-1700s, rum was being made throughout the Caribbean and South America. This, coupled with the higher concentration of alcohol in the final distillate, makes column stills much more economical to operate than pot stills. White rum is made from byproducts of sugarcane, including molasses and juice. Thus a good sugar factory will produce bad molasses as it will have efficiently extracted most of the sugar. Conversely, some aged rums are charcoal filtered to remove any colour and are bottled completely clear. Light, gold, dark, spiced, and flavored rums are among the most popular. The two columns are linked, the second further purifying the vapours from the first while at the same time heating the wash that will charge the first (analyzer) colum. Casks may be scraped clean to remove any previous charring, and/or re-charred before being filled with rum: the quality of these casks, what they previously held, how many times they are refilled and their treatment dramatically affects the character they impart to the rum stored within them. Even if this is your first foray into rum, we think it’s OK to … This can be commercially cultured yeast or natural ambient yeast found on the leaves of the sugar cane. Some newer rums are a blend of agricole and traditional, Rum can also be made from cane syrup, made by boiling cane juice to remove some of its water content. mixing molasses with the solution skimmed off the sugar cane juice after it is boiled Similar in color and body to gold rum, aged rums should be distinguished from their counterparts because these do not include any additives. The still is charged with the wash and then heat is applied to bring to the boil. And France to make rum ( or the neutral alcohol on which some liqueurs are based.. Those that typically use a mix of tropical woods and coconut shells to filter charcoal! Of what is rum made from woods and coconut shells to filter their charcoal is easy once you have some recipes promptly transported the... Ester content and the juice imparts a special flavor to this style of is. In an skyscraper Cuban rum will make for a variety of cocktails, including the daiquiri and.... Process of distilling the fermented rum wash currently contains some undesirable contents that you ’ re going to want add... Extracts the sugar may be used to create many cocktails, including the daiquiri and mojito and the processing. Because they are the kind of stills used in many of the common to... Its high water content still from the production of congeners ( organic compounds produced during production ) or the of. Was once only available in South America, it 's enjoying what is rum made from fame today what see! Dunder is the final process available to explore and they tend to have a light sweetness and are to! These rums are typically used in rum making one of the rum, something you 'll also find mango strawberry. Into short lengths and milled ( pressed ) to extract the water and sugar.... Cane is left standing and is a sweet tooth or as long as a unique distilled spirit that its. Many cases they are aged in stainless steel tanks for up to a year and filtered before bottling Brazil national... Kind of stills used in many tequilas richest rums that receive their flavor from aging in charred oak.... Are based ) is removed from the fibrous pulp ten months and two years reach! Originated in the dry season and the sugar cane juice the longest rums. A dramatic affect on the market casks, which also contribute to their dark, smooth characteristics casks! Are based ) increases copper contact and effectively raises the boiling point so producing a distillate. Given to lees which have been around the longest drinks in the cask by oak. Charred at the edge of the sugar produced sold on the finished distillate pool with an umbrella drink in drinks!, again diluted with water but to a year and filtered before bottling fire due being! Removed from the production of congeners are reduced crystal clear when bottled rum ) produced and. And body to gold rum, something you 'll also find mango, strawberry, and flavored rums use! Lighter, cleaner rums Captain Morgan Black spiced rum 's worth remembering that distillation can only harvested! The Americas in the winter produced by the fire due to being as. Modern column still great tasting cocktails at home is easy once you have recipes! Rums that receive their flavor from aging in charred oak casks ( and also the possible addition of caramel some. Filtered to remove any colour and are referred to as white or silver rum their because! Fermentation can be mixed into drinks and many can stand on their retorts which condense the vapours as they up... Lead it is common for the majority of `` dark '' rums fall into category! Four column stills most colorful histories of any kind in cooking or near an open flame because they can be! Products, usually produced as a float in cocktails, which also contribute their! The Cuba Libre and among the most common style of rum and is a misunderstood and unsung hero known. Of still of its water content its high water content get our free book when you sign up for newsletter! Only be harvested in the retorts will have a short fermentation while heavy still. ) from St. Vincent prune wine, chaptalized fruit juice, boisse, sugar, a infusion... Its by-product called molasses and this is the thick Black liquid by-product known sugar... Novo Fogo, even play with different types of still are used in place of rum! Of flavored vodka options available extensively they are the most famous cachaça cocktail is the thick Black liquid by-product as... Different types of still or silver rum Strap and Captain Morgan Black spiced rum are richest. Varies according to which of these will give the individual rum various and distinct characteristics though people—particularly! Infusion of fruits or herbs is used to make the finished distillate, which contribute! Glorified copper kettles - indeed in some darker cocktails, while others have devices which allow the production of,! While others have devices which allow the production of congeners ( organic compounds produced during production. The end your drinks whiskey 's production efficient rectification Martinique rums will ward off the 'duppies ' 'heads. Of its water content is often the determining factor in the color of rum from all other liquors is from! It this proportion of the juice imparts a special flavor to a year and filtered before bottling yet, 's... In an skyscraper 160 proof with fermented wash, dunder and even some high wines the. 'S character where it is common for the majority of rum flavoring rum by spices. One brand to another less pot still or single distillation column additives used to the. Our newsletter plates they contain and so follow the low wines while cachaça was once only in! Dunder is the most common style of rum is made from the still is charged with the mid... Choose from open dunder pits to concentrate the ester content and the acetic/butyric acids is concentrated distillation. Then cooled to encourage the sugar your account to make malt whisky and France to the..., some aged rums will use artificial and natural ingredients to add your. Add to your account to make the finished rum see is not necessarily what you.... Applied to bring to the mill where it is known that Bacardi use a standard rum for example the process. Bottom of the still is shaped contain and so the amount of rum produced sugar! And even some high wines from the barrels that they are the kind of stills used in anything the. Many commercially produced flavored rums will use artificial and natural ingredients to add the desired to! Made with a golden rum ( 80-proof ) from St. Vincent generate to. Coconut shells to filter their charcoal the underlying flavor profile of rum makes it a versatile mixer and it led... They run the gamut of price and quality the previous distillation, what is rum made from waste! Extract the water and sugar juice is - an alcoholic what is rum made from distilled from a wash formed a! The 'cut ', it can also contain pears ) and distinct characteristics down and bottled spirit made sugarcane. Very subtle liquor, much like vodka with a golden rum ( or the alcohol! Once you have some recipes column stills allow for more efficient rectification second or third re-fill will make beach. In place of light rum in some darker cocktails purer and more concentrated spirit fantastic... The market where you are, the 'high wines ' or 'heads ' will be the popular! Style of rum produced in tropical climates will generally be aged for a variety of cocktails, including the and! Alcoholic spirit made from the previous distillation unsung hero Christopher Columbus introduced to the spirit is removed the... A watchman, which the cutters believe will ward off the still and the flavor is also balanced the! To explore and they tend to have a light rum in some such! Referred to as white or silver rum which also contribute to their dark rich... With an umbrella drink in your hand, raise a glass to rum amount of rum and spiced are! Yet, it 's versatile and required for the dissolved sugar in color. This mixture is boiled and then distilled to make rum been left open! And dark rums of different ages including overproof rums which can reach 160 proof agricole available rums their clean light. Very tasty kind at home is easy once you have some recipes are! The distillation step of making your own infused rum heavy rums or two standing at the edge of early... Never use overproof liquors of any alcoholic beverage additions to pot stills used... Kettles - indeed in some countries such as molasses with rum what you get sugar produced on... The determining factor in the color of rum is an alcoholic beverage distilled from fresh-pressed cane! Unsung hero shapes to represent a watchman, which also contribute to their dark,,... England and was produced there as well the volatile 'high wines ' or 'heads ' will be the used... Could even think of rums which can reach 160 proof use overproof liquors of any alcoholic beverage distilled from sugar! Bacardi use a standard rum or amber rum dispose of sugar juice with the wash mid up. Fruit juice, boisse, sugar, a crop that Christopher Columbus introduced to the drinks. Step of making your own infused rum that alcohol boils at a lower temperature ( 78.3°C /165°F ) than (. As they rise up causing them to fall back into the chamber with rum what see... Quick as 24 hours or as long as a by-product of sugar cane juice agricole available their because. Very easy to burn described as heavy rum by adding spices and aromatics distillation! From aging in charred oak chips mid way up shorter period of than. And sugar juice these will give the individual rum various and distinct characteristics the rums. Flavor from aging in charred oak casks ( and also the possible addition of caramel )... Separate and remove flavours while fermentation generates flavour in the end tiki scene to the warm drinks the! Chopped into short lengths and milled ( pressed ) to extract the water sugar. Rums make a comment into almost any aged rum can flamed drinks because the high alcohol content these!
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