How to drink rum

A bottle, or even better a barrel of rum, is an indispensable attribute of pirate films. Once, in certain circles, he even replaced the currency. But if you look, this is a rather aristocratic drink. There are many brands, each of which has a unique taste and requires proper serving.

What is rum?

A strong alcoholic drink came to Europe from South America and Australia. The main producing countries are Cuba, Martinique, Jamaica, the Dominican Republic, Barbados. More modest volumes are produced by India, Tobago and Trinidad. In terms of quality, the best varieties come from Latin America and the Caribbean. The geographical feature is understandable. It is in these latitudes that sugar cane is grown on an industrial scale, which is the basis for obtaining molasses and syrup. Without these ingredients, the drink loses all its charm and is not considered real. Accessibility was ensured by a low price compared with cognac, and the fortress allowed to gain an impressive army of fans. At first it was considered a drink of sailors, taken to swimming to disinfect water, but he did not stay long as an antiseptic. Quickly seeing through his amusing action, the sailors began to disinfect almost continuously.

Interesting: The name of the drink was in the XVII century. After 1670, when they tried to ban it, rum became even more popular.

Until 1740, they drank it undiluted, at best adding a little lemon juice. The sailors quickly drank themselves, losing their human appearance and fighting efficiency, instead acquiring cirrhosis of the liver and mental disorders. The Admiral of the British Navy, Edward Vernon, was the first to sound the alarm, ordering to give out only a diluted product in a limited amount. Called grog, the drink was included in the obligatory rations of sailors until 1970.

The first attempts to make alcohol from cane juice and sugar by-products were made a long time ago. Historians point to the first centuries of our era. Already in the travel notes of Marco Polo, his acquaintance with a drink resembling a poorly refined rum is mentioned. The modern drink almost did not change the recipe; everything is also made from fermented cane raw materials, but already fermented, distilled and aged in oak barrels.

Initially, rum had an oily taste, it was heavy to drink, but it was affordable and sold almost everywhere. Until the turn of the 19th and 20th centuries, it was considered a drink for the poorest segments of the population; to use it in high society was considered a bad taste. The changes began with the Spaniards announcing a tender to improve the quality of the drink. Many responded, but Don Facundo Bacardi Masso achieved the best result. As a result of experiments, changes in exposure time and distillation technology, a new species was obtained, called light rum. He had tangible advantages:

• more modern production technologies that allow it to be produced in large quantities;
• high quality;
• soft taste;
• lack of fusel oils.

1862 is known to connoisseurs as the date of the creation of the famous Bacardi brand.

Production Features

Rum is a lot like a pirate. He does not have a homeland, an exact recipe and aging time. Mandatory is only reed raw materials and fortress level. It is believed that the first rum was produced in Barbados, but there is no exact data.

To obtain a beautiful shade and taste nuances, the drink after cleaning is placed in oak barrels.Moreover, economical manufacturers have adapted to use containers for this purpose after bourbon aging, which is sold for almost nothing. The fact is that technology prescribes to withstand a noble drink only in new containers that give a full range of aromas. Well, barrels that are already saturated with alcoholic vapors are perfect for rum, the stronger and more aromatic it will be.

Note: in the conditions of the hot tropics, it is impossible to keep the temperature in the basements where rum stands. The average level is kept at approximately +30, which is why the aging period of the drink is reduced by 2-3 times.

Kinds

Roma has no standards as such. Rather, they are individual for each region and are characterized by the level of fortress and exposure time:

• Venezuela - 40% and 2 years of “rest” in barrels.
• Mexico - 40% and 8 months minimum.
• Dominican Republic - 6 main varieties from 40 to 75% and at least 12 months of aging.

In Cuba, they act even easier, taking the rest period after distillation as the basis for the classification. After aging for 3 years, rum is called golden, staying in barrels for more than 7 years gives the right to be called dark, and Blanc generally goes on sale immediately after manufacture.

Often rum is classified by place of production, adding to it the national color. So in the English-speaking regions, to which Jamaica belongs, the recipe includes a large number of molasses, which gives the dark drink a specific taste and richness. Hispanic countries are famous for light soft rum. Production regions include Cuba and Puerto Rico. The most traditional drink comes from the French-speaking islands, Guadeloupe and Martinique.

Varieties

Regardless of the brand, they have a gradation:

• light or silver;
• dark;
• flavored;
• strong;
• seasoned;
• rum elixir.

Each variety has its own taste characteristics and rules of use.

Popular brands

It is best to start acquaintance with a new drink with a quality option so as not to be disappointed in it in the future, because the first impression is always the strongest. In most manufacturing countries there are undoubted leaders who are remembered first of all when speaking about the drink of sailors and pirates.

Dominican Republic

In its arsenal is the so-called troika "B". These brands are well known and hold leadership in the alcohol market of this segment.

1. Bermudez has 2 varieties and, accordingly, extensions to the main name. Aniversario is aged for at least 12 years, acquiring an interesting golden reddish hue. It is well recognized by the taste loops of caramel, warm wood and fried dried fruits. Don Armando is distinguished by citrus notes, a touch of cane juice and caramel. The exposure time is 2 years less. He took gold at the International Competition in Spain.
2. Brugal got its name from the name of the founder of the rum factory. The undertaking was so successful that now it is one of the three leading exporting countries in the country. He is famous for developing the dark Extra Viejo recipe.
3. The famous Barceló is relatively young; production opened in 1929. The most famous were the views of Blanco, Añejo, Dorado. The Imperial and Premium Blend brands have become repeated gold medalists in the premium series.

Jamaica

In this country, rum has long become a national drink. Many recipes based on it were also invented there, unique recipes for the drink were created, which they drink with pleasure in pure form. Jamaican rum is immediately recognized by an unforgettable combination of flavors and their particular richness. The technology of its production is completely preserved, which gives a viscous aromatic drink with a tart note without unnecessary sweetness. Drinks intended for export undergo double purification, compulsory distillation, and long aging in oak barrels. They are expensive, but their quality is undeniable.

1. Captain Morgan is one of the three best brands in the world. It is well known for its spectacular image of a pirate resting his foot on a barrel with his favorite drink. The British company Diageo, the manufacturer of the brand, has developed a whole line of drinks under a single brand, with more than 20 items, with a strength of 35 to 55%.
2. Appleton is gorgeous and deservedly recognized as one of the best. Its multi-dimensional taste includes molasses, orange zest, woody aroma and a vibrant sensation of spices. It is produced at the island’s oldest enterprise. It is customary to use it in its pure form. This variety is produced only from reed grown on plantations of the same name farm, therefore it belongs to terroir species. It is noteworthy that every year its production volume increases by 5-10%, and still the supply does not keep up with demand.

Cuba

It is here that the most popular brand is produced - Bacardi. In total, 6 brands are produced in the country, including the most famous. They do not compete with each other, but firmly hold the deserved title of the best rum in the world.

1. Bacardi has held the leader pedestal for over 60 years. It is famous for the unique technology of light rum. The Bacardi brothers, the founders of the production, own several discoveries in the field of rum production. They managed to find a stable strain of yeast that can withstand the high temperature of fermenting cane raw materials, developed a special cleaning technology using activated carbon obtained from wood and coconut. An important discovery was the finding of optimal proportions when mixing rum and water, as well as a well-established system and aging time in barrels. There are many entertaining stories associated with this drink. The original advertising move was the placement on bottles of a stylized image of a bat, considered sacred and bringing good luck. The illiterate population quickly learned the relationship between pictures and high-quality inexpensive drink, requiring only rum with a mouse in taverns. It is interesting that the Queen of Spain liked the taste so much, who visited the island in 1888, that an agreement was signed for the delivery of the product to the yard. And a little later, a small portion of light rum saves the life of the little heir by disinfecting his intestines and giving him the strength to cope with the fever.
2. Havana Club takes 5th place in terms of production and sales. For the right to manufacture it, Bacardi and Pernod Ricard have been competing for many years. The stakes are high, but so far there is no undisputed leader. 12 types are produced, among which the extra-premium class includes Solera San Cristobal, Máximo Extra Añejo. Some varieties are sold only in Spain and are not exported. An example is Ritual Cubano. The bulk of the drinks are dark, with a golden glow, long exposure, strong. There is only one bright appearance - Añejo Blanco. After production, it rests in barrels for at least 1.5–2 years, it tastes like cherry, vanilla and cocoa, and is often used for making cocktails. Connoisseurs of other varieties prefer not to mix, savoring in their pure form.
3. Legendario is called the Cuban elixir because it does not reach the generally accepted standards by 1 degree, but it has a viscous consistency, rich, gradually revealing taste. The first distillery, where a popular drink was made, was turned into a Roma museum, its capacity has long been lacking for processing increased volumes. Now 6 factories are opened for this, working according to traditional technology without the use of fragrances and flavors. 6 types of rum are produced; Gran Reserva 15 Años with a aging of at least 15 years belongs to the premium class.
4. Santiago de Cuba is considered high in quality and popular not only in Cuba, but also abroad. There are 6 varieties, from light Carta Blanca to dark and seasoned Santiago de Cuba 500. 4 species belong to the super-premium class.
5. Matusalem is an example of how a well-chosen name in honor of the biblical centenarians helped the company stay afloat in the most difficult years of the economic crisis, without losing product quality and popularity among customers. The alcohol content is kept within 40%. Of the 6 species, Gran Reserva Solera 23 is considered the most expensive; walnut-marmalade shades with a small proportion of honey, sherry and almonds predominate in taste.
6. Varadero passes the exposure twice. First, barrels contain alcohols, and then, after manufacturing, the drink itself. They use barrels that are already 60–80 years old. They, as a designer, are disassembled, burned and reassembled without using nails.The cracks are filled with reed material, the containers are filled with water. After they swell and become airtight, the barrels go back to work, keeping one of the fragrant varieties of Varadero under the lid.

India

For a long time, the products of this country were produced only for domestic sales and did not enter the international market. The first export attempts were made only at the very beginning of the XXI century. The dark Old Monk variety is admired by tourists, and the light Elvis, going beyond India, immediately competed with the ancient Caribbean varieties.

Trinidad and Tobago

The original marketing move was found by manufacturers of the Kraken brand. They did not age the drink, but the bottle itself, giving it the entourage of the Victorian era. They took into account most of the details, including filling the neck, symmetrical handles for easy grip, and the image of a mysterious deep-sea monster. Few consumers, picking up this masterpiece, suspect that production has been going on for less than 10 years. The first batch was released in 2010 with an impressive strength of 40 to 47%. Since there was practically no time for aging, we went the other way, keeping in barrels for only 1-2 years, natural herbs were added to the base. Manufacturers claim that the composition included 11 items, including cinnamon and ginger. The color was added by the addition of caramel; the taste turned out to be ideal for cocktail mixes.

The Angostura line is created on the principle of breadth of choice. It contains views of all tastes and occasions. There are gift, young, sweet, seasoned, strong and experimental. Most often, the choice of buyers falls on a transparent cocktail Reserva or Royal Oak Select, also used in complex mixtures. The premium class includes Angostura 1787, 1919, 1824, sold abroad. The favorite drink of the inhabitants of Trinidad was and remains the White Oak Rum, aged in bourbon barrels and having a dry, rich taste.

Composition and calorie content

Rum does not bring much damage to the figure, since it has an indicator of 220 kcal per 100 ml. Its production is carried out from by-products remaining after the production of cane sugar. Elite varieties are prepared from reed raw materials grown only in certain areas. The recipe includes molasses, caramel and herb additives. It is used as an aperitif, digestif, as a part of cocktails, in cooking.

What rum is made of: the right utensils

The very first samples of this alcohol were intended for sailors and the poor, who never had glasses and crystal. They drank it from mugs and flasks, taking it with them on long trips or leaving them at home for evening libations. Gradually climbing the social ladder, rum began to acquire aristocratic habits, requiring a special attitude. Connoisseurs deduced the pattern that aroma and taste are best felt if you select glasses in accordance with the variety. Special shapes and thicknesses of glass for rum are not required; piles and glasses from existing stocks are quite suitable. In its pure form, dark varieties are drunk from piles for whiskey. The shape of the tulip reveals a bouquet of mature strong species.

Glasses with a thickened bottom can be of any size. They are used for serving with ice. The degree of transparency and color do not matter much. A lot of choices depend on the format of the holiday. For friendly gatherings, stacks for shots with slightly diverging edges are ideal. The dosage is small, it is convenient to drink, aesthetically beautiful. For top-quality drinks, cognac glasses are more appropriate. For a digestif, sherry or liquor glasses are suitable. All these containers are designed to serve pure undiluted rum.

For hot cocktails and punches, Irish glass on a medium-length leg, with one or two handles on the sides of the glass, will be appropriate.

What do they drink and how do they eat rum

Connoisseurs drink the drink undiluted and without a snack. It is believed that it is completely self-sufficient and does not need additions. Those who do not have such much experience or prefer to remain clarity of reason longer should get acquainted with the rules of product compatibility in advance.

Please note: the type of snack should match the rum variety and not interrupt the flavor bouquet.

White

It is rarely drunk in its pure form, in most cases using it as a cocktail base. As an aperitif, it is served in small glasses, before the first sip they are warmed in the palms. Snacks should be light so as not to spoil the appetite. A sliced ​​selection of citrus fruits with emphasis on lime and lemon, as well as baked and chilled turkey meat, will do. You can serve cheese slices, greens, small sandwiches with sausage or ham.

The black

It allows as a supplement only coffee, dark chocolate and an expensive cigar. Possible supply of citrus slices. Dark color is obtained after a long exposure in burnt barrels. Additional dyes are not used. A rich palette of taste opens gradually, you should not spoil it with cola or other drinks and fill it with a varied snack.

Bacardi

The brand has several brands in its arsenal - from light white to super-elite. But a common feature can be traced in every drink - this is the naturalness and depth of taste. Manufacturers basically do not use amplifiers and stabilizers. All types are best tasted from small-volume cups or glasses with thin walls. So it will warm up faster from the heat of the hands and will acquire the optimum temperature. For those who are used to drinking strong drinks, it is worth preparing water or freshly squeezed juice. For snacks, meat or fruit and citrus slices, liquid chocolate, diced pineapple, are suitable.

Captain morgan

In many countries, it is the standard of this group of drinks. If the fortress does not allow you to enjoy it in its pure form, then lemon or coconut juice will be acceptable additions. Both of them quite carefully preserve the main structure, without spoiling it with impurities. You can serve pieces of dark chocolate, pineapple, orange.

Important: Rum should not be left in an open bottle; it loses its strength and most of its taste. An ideal storage option is a silver flask.

Barcelo

The norm when using this brand is considered to be serving ice or clean, very cold water on the table. It is better to choose glasses without a leg, the drink needs to be slightly cooled before serving. For appetizers, seafood, hard cheeses, pastries and fruits are prepared, where citrus is preferred.

Coconut Rum

It is produced in Barbados and is much more often called liquor for the level of sweetness and fortress not exceeding 21%. The composition includes white rum, water, sugar and coconut juice. It is served in pure form and in cocktails. For accompaniment, desserts, fruits, ice cream are suitable. The classic serving option is before coffee.

Is it possible to drink in pure form

This is exactly what connoisseurs use it, savoring the bouquet and enjoying the aftertaste. To do this, you can choose any type of rum. Most often, the choice falls on dark or golden premium and extra grades with a long aging period.

Rum cocktails: recipes

With cola

The easiest to prepare and common. He needs 50 ml of rum, 3 times more cola, 1 \ 4 of the lime fruit. Pour ice into a tall glass to half, then squeeze juice from lime, add rum. The soda completes the picture. It is not necessary to mix, everything will happen naturally, if you follow the order of alternating fluids.

Pina colada

Its composition is quite complicated, but the recipe is the hallmark of many pathos. The composition includes light and dark rum, 60 and 15 ml, respectively, 50 ml of coconut syrup and twice as much pineapple juice. Add crushed ice and lime quarter juice to the mixture, mix in a shaker. Serve in a tall glass, a pineapple ring is a must-have. Options are with Malibu liqueur, fresh strawberries.

Mojito

It is famous for its excellent refreshing properties. The basis is rum, soda and fresh mint leaves.There is a little secret for successful cooking. First lay out the peppermint ingredient, then lime, pour the layers with 15 ml of sugar syrup and squeeze gently in a glass so that the peppermint flavor mixes with lemon. Then pour ice, pour soda and light rum.

The number of cocktails on a rum basis cannot be counted. Along with classic recipes, new ones regularly appear, surprising in taste and appearance.

The benefits and harms of rum

The beneficial qualities are evidenced by the fact that the drink was an obligatory part of the food for ordinary soldiers and officers of the British Navy. Strong alcohol kills E. coli, disinfects water, and is able to make you feel better in case of febrile conditions. They use it to calm and relax after a busy day, as part of the grog, it is able to prevent colds during hypothermia.

Product damage occurs when consumed in large quantities. The liver and kidneys can not withstand a massive blow, unable to cope with their tasks. Many among lovers of low-quality rum and chronic alcoholics. Everything should be in moderation, and then the tasting will bring only positive emotions.

How to make rum at home

Those who want to experiment are encouraged by the fact that the drink was also produced in the USSR at one time. At the same time, they completely dispensed with reed raw materials, replacing them with other ingredients.

It is worth considering: without distillation and aging in barrels, the usual tincture is obtained, but with a similar color and remotely resembling a traditional taste.

Fast cooking takes 2 weeks. In the composition of:

• 2 l of moonshine or alcohol;
• 40 g of sugar or honey, cane search is not necessary;
• 0.5 g vanilla;
• 3-4 g of ground coffee;
• 5 g of oak bark.

If desired, alcohol can be replaced with vodka, but the degree of the finished product will drop. Preparing is very simple. Sugar needs to be burnt on caramel, if the body does not accept it, then replace the ingredient with honey. Then put all the components in a bottle or jar, pour alcohol and tightly close. Insist in a dark, warm place, stirring daily with shaking containers, except for the last 48 hours. Then pour the finished product into a clean container through a thin hose without disturbing the sediment. For greater credibility, the resulting drink should be kept in a jar with oak dies or sticks for up to 1 year.

Interesting Facts

1. In America, Australia and the Caribbean, rum was used instead of gold.
2. The price was so low that even the poorest inhabitants of the islands could buy it.
3. There is no exact recipe, and the division into varieties occurs at the place of production.
4. Until the second half of the 20th century, this alcoholic drink was part of the mandatory soldering of sailors.
5. Improving technology has led to the emergence of elite species, and rum has become the drink of high society.

Rum has gone an amazing way from a waste product to a national treasure. Its history is worthy of an adventure novel, and the species are so diverse that they can satisfy the most demanding taste.

Photo of rum