Rum is a spirit that carries the essence of tropical islands, pirate legends, and rich cultural traditions. With its deep history and diverse flavor profiles, rum offers a world of exploration for enthusiasts and newcomers alike. This post will take you on a journey through the history of rum, explore the various types of rum with their unique flavor profiles, delve into the history and origin of rhum, and explain the process of making this beloved spirit.
The History of Rum
Like any other spirit, rum has inspired culture far beyond the cocktail world: from Don the Beachcomber-era tiki bars and Hemingway wannabes to boozy spring break culture and Jimmy Buffett beach bums. However, its history is fraught with colonialism, slavery, economic oppression, and organized crime. Rum, whether you know it or not, has shaped the United States and the Americas, flowing through the politics and cuisines of countries from Jamaica to Brazil. It was also part of the origin story of modern mixology, dating back to early rum punches and grogs. The history of rum is deeply connected with European colonization and the transatlantic slave trade. Originating in the Caribbean, rum's story begins with the sugarcane plant, which European colonizers introduced to the region. The production of rum as we know it today started in the 17th century when European settlers established sugarcane plantations in the Caribbean and Latin America.
The lucrative sugar industry was built on the backs of enslaved Africans who were forcibly brought to the Caribbean and the Americas. These enslaved people were integral to the cultivation and processing of sugarcane. The byproduct of sugar production, molasses, was initially discarded until it was discovered that it could be fermented and distilled into alcohol, giving rise to rum. Rum quickly became a vital part of the triangular trade, linking Europe, Africa, and the Americas. European powers, particularly the British, Dutch, and French, established vast colonies in the Caribbean, exploiting both the land and the people. The trade included the export of rum to Europe and the American colonies, where it was consumed and further traded for enslaved Africans and other goods. Rum also played a crucial role in the economy of the American colonies, where it was sometimes used as a form of currency.
In Rum Curious: The Indispensable Tasting Guide to the World’s Spirit, spirits writer Fred Minnick dives deep into the context and taxonomy of this island drink. He grounds recipes and flavor notes with research on the political, economic, and social forces that have shaped the role of rum in today's world. The use of sugarcane was first perfected in the Arab world. The expeditions of Alexander the Great introduced sugarcane to various regions, but it was the Persians and Arabs who perfected sugar refining in the seventh century. By the eleventh and twelfth centuries, the Arabs had introduced sugar to the Mediterranean region of Europe.
Empires were built on sugarcane—some were practically founded on it. Initially, most sugarcane cultivation occurred in Arab territories, where enslaved people were forced to work. However, the Portuguese explored the coast of Africa and discovered the Madeira Islands, Cape Verde, and the Canary Islands in the early fifteenth century. Here, they began cultivating sugarcane, free from Arab control. This marked the beginning of a violent colonial legacy: the Portuguese enslaved Africans to labor on the sugar mills and plantations in Madeira, which became the world’s largest sugar exporter by 1500. The history of rum is also a history of slavery in the Americas. The sugarcane industry, and by extension, the rum industry, was made possible by the labor of enslaved people. They planted, fertilized, harvested, and processed sugarcane, including extracting and boiling juice to produce sugar and molasses. Enslaved individuals may have even developed the rum-making process, using fermented molasses for their consumption and distillation.
In the early United States, rum was the drink of choice. “Rum was the trending spirit in the 1700s," writes Minnick. American colonists consumed large quantities of rum, and politicians often used it to gain favor. For example, George Washington supplied voters with large amounts of rum and rum punch during his campaign for the Virginia House of Burgesses in 1758. Rum was more available than whiskey in major cities like Boston around 1765, with American distilleries producing vast quantities.
The association of rum with piracy dates back to the 17th century, but it was also prevalent on legal sailing vessels. The British Royal Navy, for instance, provided a daily rum ration to its sailors, a tradition that lasted until the 1970s. Rum was seen as a restorative and was often consumed in the form of punch, mixed with fruits, shrubs, and other ingredients.
Rum also played a role in the American Revolution. Following the Seven Years’ War, the British Crown imposed the Sugar Act of 1764, restricting the importation of rum into the American colonies. This act, among other taxes, fueled dissent among colonists. Protests, such as the Portsmouth Molasses Party in 1771, highlighted the tensions leading up to the Boston Tea Party and the Revolution.
Despite its early popularity, the United States eventually shifted its focus to whiskey production, partly due to economic reasons and to reduce reliance on imports from Great Britain. By the early 19th century, American policy and market conditions had created a disadvantage for rum distillers and importers. During Prohibition, rum continued to play a significant role in American drinking culture. Speakeasies served rum-based cocktails, keeping the spirit alive despite legal restrictions. However, the quality of available rum varied, with some establishments resorting to dubious homemade spirits.
In the 20th century, rum remained a politically charged commodity. The most notable event was the exile of Bacardi from Cuba following Fidel Castro's nationalization of industries in 1960. Bacardi relocated to Puerto Rico and other locations, continuing its operations outside of Cuba. More recently, in 2008, the US government subsidized Diageo to open the Captain Morgan distillery in the United States Virgin Islands, highlighting rum production's ongoing political and economic influence.
Types of Rum and Their Flavor Profiles
Rum can be broadly categorized based on its color, aging process, and country of origin. Each type has unique characteristics and flavor profiles, making rum a versatile spirit for cocktails and sipping.
1. White Rum
Description:Â Clear and light-bodied, white rum is typically unaged or aged briefly in stainless steel or used oak barrels. Its clean and subtle flavor makes it an ideal base for cocktails.
Flavor Profile:Â Notes of vanilla, coconut, and light citrus. It is smooth and less complex, with a slightly sweet finish.
Popular Brands:Â Bacardi, Havana Club, Don Q.
2. Gold Rum
Description:Â Aka amber rum is aged in oak barrels, which gives it a golden color and richer flavor than white rum.
Flavor Profile:Â Caramel, vanilla, and spice notes, with a medium body and a warm, smooth finish.
Popular Brands:Â Mount Gay, Appleton Estate, El Dorado.
3. Dark Rum
Description:Â Dark rum, aged longer in charred oak barrels, has a deep, rich color and complex flavor. It is often used in baking, cooking, and cocktails.
Flavor Profile:Â Molasses, caramel, toffee, and spices, with a full-bodied and robust taste.
Popular Brands:Â Gosling's, Myers's, Captain Morgan Black.
4. Spiced Rum
Description:Â Spiced rum is infused with spices and sometimes caramel, giving it a distinct and aromatic profile. The exact spices used vary, but common ones include cinnamon, nutmeg, and vanilla.
Flavor Profile:Â Warm and spicy, with notes of cinnamon, clove, vanilla, and sometimes fruit.
Popular Brands:Â Captain Morgan, Sailor Jerry, Kraken.
5. Aged Rum
Description:Â Aged rum, also known as "sipping rum," is aged for several years, allowing it to develop a complex and mature flavor profile. These rums are often enjoyed neat or on the rocks.
Flavor Profile:Â Rich and nuanced, with flavors of dried fruit, oak, vanilla, and sometimes tobacco or leather.
Popular Brands: Ron Zacapa, Diplomatico, Flor de Caña.
6. Rhum Agricole
Description:Â Made from freshly pressed sugarcane juice rather than molasses, rhum agricole is primarily produced in French-speaking Caribbean islands, such as Martinique and Guadeloupe.
Flavor Profile:Â Fresh and grassy, with vegetal and herbal notes. It has a distinct and terroir-driven character.
Popular Brands: Rhum Clément, Rhum J.M., Rhum Damoiseau.
The History and Origin of Rhum
Rhum, particularly rhum agricole, has a distinct identity and origin compared to traditional rum. While rum is typically made from molasses, rhum agricole is made from fresh sugarcane juice, giving it a unique flavor profile. This style of rum originated in the French Caribbean, particularly Martinique, where it holds an Appellation d'Origine Contrôlée (AOC) designation, similar to wine in France.
The production of rhum agricole began in the 19th century when a sugar crisis led to the decline of sugar production in the French Caribbean. To adapt, producers turned to distilling fresh sugarcane juice, creating a spirit that captured the essence of the island's terroir. The result was a spirit with a more pronounced grassy and vegetal character compared to the sweeter, caramelized notes of molasses-based rums. Today, rhum agricole is celebrated for its authenticity and unique taste, offering a different perspective on the world of rum.
The Process of Making Rum
The process of making rum involves several key steps, each contributing to the final flavor and character of the spirit. While the basic process is similar across different types of rum, variations in ingredients, fermentation, distillation, and aging result in a wide range of styles and flavors.
Step 1: Raw Material
The primary ingredient in rum production is sugarcane. The type of sugarcane used and the region where it is grown can impact the flavor of the rum. After harvesting, the sugarcane is crushed to extract the juice.
Step 2: Fermentation
Step 3: Distillation
Step 4: Aging
Step 5: Blending and Bottling
Rum is a diverse and fascinating spirit with a rich history and an array of styles to explore. Whether you're drawn to the light and refreshing taste of white rum, the complex and aged character of dark rum, or the unique grassy notes of rhum agricole, there's a rum for every palate. As you dive into the world of rum, remember that each bottle tells a story of its origin, production, and the people behind it.
Sources and Citations
Smith, Frederick H. "Caribbean Rum: A Social and Economic History." University Press of Florida, 2005.
Curtis, Wayne. "And a Bottle of Rum: A History of the New World in Ten Cocktails." Broadway Books, 2006.
"Rum 101." Distilled Spirits Council of the United States. https://www.distilledspirits.org
"AOC Martinique Rhum Agricole." Bureau National Interprofessionnel du Rhum. https://www.rhum-agricole.com
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