Rum History- Dallas Bartenders; Beverage &
Spirits Catering
Rum is made from sugar cane. The sugar cane is
crushed, turning it to cane juice and then boiled down to a rich
residue called molasses. The mother liquor or molasses is then fermented
and distilled. The rums coming into the U.S. are usually aged at
least three years and some rums are aged from seven to ten years.
Light rums are clear to pale gold in color and dark rums are amber
to a rich mahogany. Both light and dark rums are normally 80 proof.
Light rums are traditionally produced in the southern
Caribbean Islands like Puerto Rico, Trinidad, and Barbados. They do
not require extensive aging, with six months in oak casks often being
long enough, although a year's aging is more common. In Puerto Rico
there are two keyholes on the warehouse doors where the rum is kept.
One key is for the government guard overseer and the other key is
for the owner so that neither party can tamper with the product.
Rum History- Dallas Bartenders; Beverage Catering
Dark rum results from aging the spirit from 3 to
12 years and in some cases from the addition of caramel. It is pleasantly
pungent in aroma and has a heavier, richer flavor than light rum.
Dark rum is produced in the tropics, Jamaica, Haiti, or Martiniqueand
is usually aged five to eight years. The best dark rums can be velvety
like a fine brandy.
There are also 151-proof rums that are excellent
in drinks and desserts called for flaming. A number of specialty rums
have been introduced in recent years that are flavored with coconut,
spices, or other fruit.
Often mixed with a popourri of fruit juices, these
drinks are usually distinguished by exotic garnishes. . Orchids, paper
parasols also known as umbrellas and plastic monkeys decorate these
drinks that are sometime served in vessels like hollowed-out coconut
shells or tiki glasses and mugs.
Rum Histroy- Dallas Bartenders; Beverage &
Spirits Catering
The
different tastes of rum vary with their origins:
Barbados
rum: A pot-stilled rum whose flavor is somewhat between
Puerto Rican and Jamaican rum.
Batavian
arak: A flavorful, dry rum that is distilled and aged
on the island of Java. The flavor is due to a combination of a special
process in the making of the molasses, the local water and the Javanese
rice that is used during the fermentation process.
Demerara
rum: A heavy flavored rum but less so than Jamaican
rum whose potency is the U.S. is mostly 151 proof.
Haitian
rum: A heavy flavored but mellow rum that fits nicely
with fruit mixes.
Hawaiian
rum: A light, 80 proof, subtle rum that goes well
with fruit concoctions.
Jamaican
rum: Dark mahogany in color this is a full, pungent
rum. London dock rums are Jamaican rums that are stored in a Thames
warehouse where the damp air slowly ripens the spiritgiving it the
best qualities possible.
Rum History- Dallas Bartenders; Beverage
& Spirits Catering
New
England rum: An intermediate body rum made from West
Indies molasses. It is a straight rum and not blended.
Puerto
Rican rum: Light bodied with a delicate dry flavor.
Virgin
Island rum: A light bodied rum with a more pronounced
molasses taste than its Puerto Rican counterpart.
