Among the many types of alcohol, there are drinks, the taste of which is imbued with centuries of history. Having sipped such alcohol, you feel its power and antiquity. One of these majestic treats is rum - a drink that lasts forever. It was believed that this was the drink of pirates, but as practice shows, rum became known throughout the world.

When the word "rum" comes to mind, not only elite alcohol comes to mind, but also legendary pirates, who are credited with incredible love to this drink. Why did the pirates drink rum? And did they drink it at all?

History claims that long before the sea invaders became addicted to cane alcohol, the Chinese and the inhabitants of India drank it. Later, African slaves gave a new breath to the already famous drink. And only after that the pirates touched the famous booze.

Rum history - this is the greatness of the ages, corked in a dusty bottle, concentrated in strong alcohol and a heady aroma, similar to the very smell of prescription.

What rum is made of, and why it is so popular, we will consider further.

The history of the liquid legend

Real rum is a strong drink that must be aged for at least several years. Its production begins with the distillation of molasses, and ends with a long infusion in a special container.

The main ingredient of the drink is sugar cane. Therefore, precisely those regions of the planet where this plant is widespread are considered the birthplace of rum - an elite drink. Presumably, rum began its history march from the territory of China and India.

However, the history of the drink affects other countries as well. Rum gained popularity on the Caribbean coast, where the slaves brought from African continent, were engaged in the cultivation of reeds. After the processing of raw materials, a product remained, which, as a result, became the basis for rum - molasses. So they began to make the now famous "nectar".

This is where the stories of sea robbers and good booze intersect. The arid climate of the maritime regions led to the fact that drinking water on pirate ships it quickly ended, and sometimes completely dried up. The robbers made it a rule to save alcoholic swill for travel, which rum became because of its cheapness and availability at that time.

Later, this alcoholic drink rum began to be associated precisely with pirate ships and the activities that their crews were engaged in.

For the first time, a written mention of an alcoholic drink with a beautiful name appeared in 1657, when the Massachusetts government banned the sale of this drink.

The modern history of "pirate" rum is multifaceted. It is produced in many parts of the world. However, connoisseurs recognize only the drink based on real sugar cane. Skillful winemakers call other varieties a fake.

In the 50-60s of the last century, the production of its own, Russian rum was established in Russia. A similar gesture was evidence strong friendly relations between the country and Cuba. Soviet rum produced on the territory of the federation was exported to more than 20 countries of the world.

Name history

It is not known for certain why the drink attributed to pirates acquired such a name. There is a version that the word "rum" comes from the Danish "glass" - "roemer". Another legend says that the basis of the name the word "rumbullion", which means "a lot of noise", lay down on the drink. But most of all there are adherents of the theory that the word "rum" is based on the Latin name for sugar cane - "saccharum".

Be that as it may, the name of this drink reliably absorbed into the tart smell of strength and sophistication collected from the depths of centuries. He is loved and revered on many continents, regardless of how he is called.

Popularization

The sweet drink owes its popularity to its extraordinary taste, as well as a number of circumstances. It was spread by No alcohol lawintroduced in America. It was then that illegal traders chose to import and sell strong liquor instead of weak wines.

Hemingway himself described his love for strong cane drinks in his works. Its use is recalled in many of his books.

It is noteworthy that in the 1800s it was customary on farms in Australia to pay with working alcohol, among which was rum. It was perceived absolutely normaland, moreover, after the ban on such a "salary" a real riot was raised.

Today, Bacardi holds the leading position among popular manufacturers. Its products are exported to more than one and a half hundred countries around the world. Bacardi produces over 20 million cases of quality product annually.

Rum produced in hot countries is not usually allowed to stand for more than five years. The fact is that liquid in hot conditions gradually evaporates, so the contents of the barrels are reduced by as much as 10%. Such "losses" are unprofitable, which is why it is almost impossible to find an equatorial drink on the shelves older than five years.

Production

There is no single recipe. This is such an ancient drink that each producing country has its own traditions and recipes. Only a few moments of preparation remain in common, as well as what the rum is made of.

Some types of drink take a rather long preparation. It takes up to eight years from the start of production to corking in bottles.

Varieties

Depending on the obtained taste and aroma, the drink is classified by type and price. The indicator of the variety is the color of the liquid, which indicates the contents of the bottle.

There are three common varieties:

• the black,
• white,
• gold.

The name may vary depending on the region of production and the brand of the manufacturer.

White

White rum is often referred to as light or silvery. Bottles with such contents are additionally labeled, for example, with the word "blanc". Such kind of drink Recommended for use in the preparation of various cocktails and other drinks where you want to mix drinks.

It is also advised to drink such alcohol in combination with various juices or cola. Some gourmets claim that white rum is delicious when paired with milk.

Gold

This variety contains an additional ingredient: caramel or molasses. Its taste is also different from other varieties. A bottle of golden rum is labeled with the additional word "gold" (sometimes "amber" or "oro").

Some manufacturers achieve a golden hue by bypassing the filtration step during production. Exists many recipes such alcohol. One of the varieties is prepared with the addition of spicy spices. Some varieties are aged in bourbon barrels.

The golden variety is rarely drunk undiluted. It is advised to use it in cocktails, for example, Daiquiri.

The black

Dark rum, or black, is labeled with the English word "black" and also "negro". The dark color of the drink is acquired when insisting in special barrels, the walls of which are pre-fired. In order to strengthen the special color, dark molasses is added to the rum. It is also noteworthy that black alcohol is double distilled.

To feel the full range and richness of taste, connoisseurs use the pure black variety.

Exposure and its features

As mentioned, there is no clear-cut recipe. There is also no consensus regarding the duration of exposure of the drink. Some manufacturers prefer sell distilled alcohol. Others, on the contrary, after distillation send the booze to infuse and gain "age".

Of course, aged rum has more benefits. Having absorbed the aroma of wood, the liquid acquires color, aroma and unique taste. Such pleasure is much more expensive than unseasoned alcohol.

Most connoisseurs are of the opinion that rum is considered real only if it has stood for at least three years.

To withstand the drink, manufacturers use a special scheme:

1. Barrels for a cane drink made of special material are placed in a row, then the next ones are installed on top of them.
2. After the "wall" in three vertical rows is ready, the containers are filled with rums in the following sequence: the oldest drink is poured into the lower tier, the middle-aged drink into the middle, and the youngest into the upper tier.
3. Three months later, a certain amount of alcohol is bottled from the lower tier and sent for sale.
4. To make up for the missing amount, rum is poured from the barrels of the second tier into the lower ones. And the middle tier is "replaced" with a young drink from the top row.
5. Fresh product is again poured into barrels for "young" booze and the procedure is repeated anew.

Fortress

Rum is a real drink of "freedom". And it's not about politics at all. How not a certain recipe, according to which the cane drink is made, there is still no clear framework for what strength the drink should be.

It all depends on the manufacturing method and the type of product. The fortress ranges from 35 to 75 degrees. The average is usually between 40-50 degrees and rarely rises above.

In its pure form, it is customary to use less strong varieties, but the most "degree" types are best use in cocktails, since in its pure form such a delicacy can be dangerous for the mucous membranes of the digestive system.

That's all the wisdom making rumknown to the world. Of course, such a glorious drink also contains many secrets, which an ordinary connoisseur is not supposed to know.

Attention, only TODAY!

Does rum make you feel like a pirate? If yes, then I'm with you! It's amazing how a regular drink can evoke such feelings and emotions. But this is not only with rum, for example, many argue that whiskey makes you feel elegant, and brandy makes people the most relaxed. But, what you can’t argue with is its popularity - only vodka is more famous than rum, and that is still worth clarifying.

If you are not afraid of pirates and you are not alien to an adventure with a bottle of strong, then set sail, we will sail off! I promise it will be interesting! \u003d)

What is the secret of its unique taste? Where does this incomparable feeling of lightness and freedom come from after the first sip? Probably, it's all about its preparation. Rum undergoes a special fermentation and distillation process and is made primarily from sugar cane or by-products such as molasses. Initially transparent, over time it acquires its rich colors due to aging in oak barrels. Despite the fact that rum is produced in different countries around the world, the vast majority of "good quality drink" comes from the Caribbean and Latin America.

Rum is one of the top 5 most popular drinks and is more in demand than scotch, brandy and even bourbon whiskey!

Rum history

Everyone knows rum as a drink of the Royal Navy and pirates, but few people know about its origin, and the history of this drink goes back deep into antiquity. It is rumored that its initial distillation began in ancient India and China, but this is a misconception, in fact it all started in Malaysia. While some believe that the Malay word "brama" is the origin of the word "rum", others argue that the real name of the drink has a different background. There are many theories as to where the name came from, but no one dares to say for sure, since the first mentions of the drink are not officially documented, but still there are a couple of options.

There is an option that the name comes from the Latin word "saccharum" (sugar), or rather, from its last syllable "rum". At the same time, many believe that "rum" comes from the Romanian word "romani" (Romans), which also means "strong" or "powerful". Other theories claim that the drink is named after the Dutch word "roemer" (goblet) for drinking. Regardless of its etymology, the term "rum" has existed for many centuries and is used all over the world, sometimes with a common spelling, but usually with the same pronunciation.

The first distillation of rum began in the 17th century. In the Caribbean, there were many plantations on which thousands of slaves worked. Once, once again exposing molasses to processing, the slaves realized that this product of sugar production can ferment and eventually turn into alcohol. This is where it all started! Most historians believe that rum was originally discovered on the island of Barbados, but records from the 1620s also claim that the drink was produced in Brazil. But that's not all: the Swedish warship Vasa, which tragically sank in 1628, had tin bottles on board, guess what?

Between 1630 and 1660, rum found its way into colonial America. In 1664, the British colonies created the very first distillery on Staten Island, and 3 years later in Boston, Massachusetts. Before long, rum distillation became colonial New England's most lucrative industry. Initially, rum was like whiskey and for a while, even had the role of currency. The drink quickly became popular with men, women and even children. To support the growing demand, a trade agreement was concluded between the colonies of the Caribbean and Africa, known as the "Trade Triangle". In a nutshell, the agreement facilitated the trade in rum, molasses and slaves, which provided labor, ingredients, and ultimately the rum itself.

Over time, rum begins to be used in the political game and candidates begin to bribe voters with a drink in an attempt to influence the election results. And during his inauguration, George Washington generously treated guests with his Barbados rum, thus gaining future supporters and loyal friends. If now such an approach seems implausible for us, earlier it was common practice to treat voters with rum and communicate with them. If not for the growing popularity of whiskey and restrictions on the part of the British Isles, then rum production would have remained steadily growing for many years to come.

About pirate life

Many people, myself included, have long been interested in pirates and rum. In almost any movie or story involving pirates, there is a lot of treasure, and of course rum. Surprisingly, many believe that rum has nothing to do with the golden age of pirates and all the described "adventures of a bottle of rum" are nothing more than a myth and a fantasy of Hollywood. For those who think so, I will have to bitter you and say that you are wrong - pirates and rum have actually always gone hand in hand.

In 1655 the Royal Navy took over Jamaica and the rum industry became the property of the British Navy. After some time, the British abandoned brandy and included rum in the daily diet of all sailors, giving the drink a new name "grog", while changing its composition. The fact is that rum turned out to be too strong a drink and had a bad effect on sailors, interfering with work. Then, Admiral Edward Vernon ordered that the drink be diluted with something non-alcoholic. The name “grog” is named after Admiral Vernon's “grogram” cloak, which he always wore during inclement weather.

Since the main job of the Royal Navy was to capture pirates, when a pirate ship was captured, rum became the desired prey and was always divided equally among the crew. However, unlike Admiral Vernon, most captains, especially pirate ships, did not require their crew to dilute rum with water, and over time, the vast majority of pirates became violently addicted to rum. This could not but affect economic relations and the drink quickly began to be used as a currency, and was valued as one of the most valuable commodities. In addition, the pirates used rum as currency in the port, selling it in exchange for slaves. While many believe that pirates simply took what they wanted - and there is some truth in this, however - they developed business skills and knew how to conduct trade relations. Many pirate warlords used rum as a way to buy a new one or fix a real warship. As the Royal Navy and other military organizations increased the consumption of rum, pirates made the drink more famous and kept the industry afloat in every possible way.

What is rum made of

Unlike scotch or bourbon, there are no global requirements for rum production. Most regions have their own customs and traditions, which is one of the reasons that the most popular species are still produced in the Caribbean and Latin America.

Most rum today is still made from molasses and the rest from natural sugarcane juices, but this is only in the French Caribbean islands. In particular, the island of Martinique produces sugarcane juice for rum, which is referred to as "RHUM Agricole" (agricultural rum). In order to prepare this type of rum, the following criteria must be met:

1. Fresh sugarcane juice should be used.
2. Minimum sugar content (Brix\u003e 14 ° Bx) and minimum pH (pH\u003e 4.7) to prevent the development of undesirable aftertastes.
3. Juice must be prepared according to the rules, for example, it must be cold.
4. The fermentation process should be discontinuous and carried out in open containers with a maximum of 13.208 US gallons or 500 hectoliters.

The fermentation process is fairly simple, using the usual combination of yeast and water. There is a wide variety of wild and hybrid yeasts, but the standard rule is that lighter rum tends to contain faster yeast, while strong rums use slow type yeast, resulting in the most complex esters giving the drink has a sharp aroma and deep saturation.

Dark rum

In distillation, there are also no hard and fast rules, the only thing is to remember the differences between alcohol in light and dark rum. The last step in making rum is aging, which varies from country to country. Many countries require a minimum holding period of at least one year. Also, the vast majority of rum is made using American bourbon oak for the aging process. Don't think that one year is too little to get a decent drink. Remember that most rum is produced in tropical climates and because of this, rum ripens much faster than whiskey or even cognac. However, it should be noted that long aging in bourbon barrels is a prerequisite for deep saturation and noble dark shades. Light rums generally do not have strict aging rules and are kept in stainless steel tubs in most cases. But, there is also an unpleasant experience when caramel coloring is added to rum to change a light drink into a dark one. There is no way to check this, the only way out is to buy a drink in trusted stores.

As rum is produced in many different ways in the Caribbean, many regions have developed their own styles that set them apart from their competitors. Rum from Jamaica, Barbados, Grenada, Belize and other English-speaking islands is characterized by its dark shade and richness of taste. Rum from Haiti, Guadeloupe and Martinique is made primarily from sugarcane juice rather than molasses, which gives it a more exotic flavor. In Brazil, they produce their own kind of rum - Cashasa, which is produced using younger sugar cane, which gives the drink a light shade. Also, this method of preparation contributes to the enhancement and development of secondary aromas. Kashasa is mainly used for the famous caipirinha cocktail, replacing vodka.

Types of rum

There are seven main types of rum all over the world that can be found on sale in most liquor stores, and each has a unique tasting experience. Let's take a look at each drink separately.

Light rum is sometimes called white or silver rum. It is filtered to maximum clarity and has a rather sweet aftertaste, which excludes strength and deep flavor. Due to its mild taste and aroma, it is well suited for mixing in various cocktails.

Dark rum

The opposite of a light rum, which can be easily identified by its dark brown color. Dark rum is made from caramel molasses and kept in charred barrels for a significant period of time. Thanks to this, the drink turns out to be rich in comparison, for example, with a light rum. Also, dark rum can sometimes contain a little smoke and spices, which gives the drink a unique, incomparable taste. Typically, this type of rum has historically been used for cooking and baking, but more recently it has also been used by bartenders to give cocktails a darker flavor.

Golden rum

It is also often called amber rum due to its golden hue. It tastes lighter than dark rum, but stronger than light rum, which makes it the “golden mean” among this family of drinks. Typically aged in white oak barrels, this rum is very popular when mixed with a variety of drinks.

Spiced rum

Spiced rum is the same "golden" rum, but with the addition of spices. Note: light rum is usually cheaper than its dark counterpart, but this does not make its taste worse. You need to understand that each type of rum is suitable for its own purposes - someone loves it stronger, and someone just wants to relax in the evening by the window. In most cases, spiced rum includes a mixture of anise, pepper, cinnamon and rosemary. But keep in mind, these ingredients, in addition to taste, also give additional strength to the drink, which can be quite unexpected if you did not plan to “go home”.

Gooey rum

Many people call this type of rum "premium". It is very popular in Scotland and is called the "rum of the world" there. Mostly sophisticated people who know about this drink drink it. It is customary to drink it not diluted, and also do not forget to slowly savor each sip. And, of course, don't forget the brandy glass.

Reference rum

A very strange drink. As soon as you start to enter the process of drinking, you immediately get drunk and the whole evening "down the drain." This type of rum belongs to drinks with an alcoholic strength of 40% to 75%! The most famous example of this type of rum is Bacardi 151. This rum is usually drunk diluted with various drinks, such as Coca-Cola, but not cocktails.

Aromatic rum

This type of rum is like amortized vodka, it's up to you to decide whether it is good or bad. This type of drink is a light rum, with dessert or fruit flavors. Flavored rum manifests itself best in tropical cocktails, but if you find "your" taste, then you probably will not refuse to drink it in its pure form.

Finally

Today we touched on the topic of a very interesting drink, the history and rumors of which have been hovering for many centuries. In we take a look at rum-based cocktails, as well as a couple of tips on which rum is best to taste. Until next time!

Pirate ROMANTIC or from the history of the rum
"Fifteen people for a dead man's chest, yo-ho-ho and a bottle of rum!" - The words of this song are familiar to everyone who has read the immortal adventure novel "Treasure Island". Since Stevenson's time, rum has been strongly associated with pirates. So, probably, it is no coincidence that the best varieties of rum are made exactly where the gentlemen of fortune traded, on the islands of the Caribbean.
A resident of Jamaica, Cuba and the island of Barbados can easily fight for being called the birthplace of rum. This is not surprising, because the name of this drink is associated with the English word "rumballion", which means a fight or a major brawl. However, this "fire water" has long been a hallmark of the Caribbean islands, and this story begins somewhere in that area.

For many, rum was and remains "the drink of robbers and pirates". Perhaps this opinion was formed because rum has really always been loved by sailors. For centuries, the Spaniards, the British, the French went out to sea, and there was always a barrel on the ship - and not one - with rum, which they drank from peculiar silver or brass cups, similar to a bucket with a handle. But it was all later, and for the first time, officially, the rum became known thanks to the book of the missionary Tertra "General history of the Antilles inhabited by the French", which he wrote in 1657, returning to France from a trip to the Caribbean with Father Laba. He, in turn, wondered how local residents can constantly consume such a strong and unpleasant-tasting drink.
It is believed that the very name "rum" first appeared in the English colony, on the island of Barbados, around 1600. According to various versions, it is either the end of the word "saccarum" - as the Romans called sugar cane - or comes from the word "rumballion", meaning a fight, a scuffle. But if the etymology of the word is still vague, then there is no doubt that rum is a strong drink.

The raw material for rum is sugar cane, more precisely, its juice, or molasses made from sweet cane juice - a residual product of sugar production, is not a secret. Sugar cane has been known to mankind for a long time. Scientists call its homeland ancient China and India, as well as New Guinea. It is also known that this plant, which resembles a reed and "gives honey", as the Persians said, was brought to Europe by the soldiers of Alexander the Great 300 years before our era. In Europe, sugarcane became an alternative to the only sweetness at that time - honey, and it began to be cultivated on the shores of the Mediterranean Sea. But, despite the fact that long before the discovery of America, sugar cane and the distillation process were already known, the birth of rum came later.

Sailing to the West Indies past the Antilles, Christopher Columbus left a few sugarcane sprouts to local settlers. A few years later, local sugar was already exported to Europe, because in a humid and hot climate, it grew almost better than in European countries.

Sugar was made using a fairly simple technology: juice was squeezed out of cane using mills, then it was cleaned and boiled in copper kettles, then the caramel mass was poured into clay pots or barrels, allowing it to crystallize there. The remaining liquid could drain from the resulting refined sugar for a whole month before the sugar that has already been obtained goes to Europe. And the liquid drained from it was sent to the drain. Who exactly this liquid, molasses, decided to distill in a moonshine still remains a mystery to history, but since cheap alcohol was simply vital, in the end, it appeared.

Initially, this drink was called "tafia" or "death of the devil" and it had little resemblance to modern rum. However, the liquid with a nasty taste and smell had an incredible amount of degrees, which was very pleasing to both local residents and sailors entering the ports. To improve the taste and quality of the drink, a holy father named Laba brought distillation apparatus from France and began to age the drink in oak barrels using cognac technology. This bore fruit: the unpleasant smell disappeared, and the color of the drink changed. If before such experiments it resembled Russian vodka (or even moonshine), now the taste has improved, although the fortress continued to be rather big.

With the beginning of the colonization of the New World, a new exotic was discovered in Europe - potatoes, tomatoes, cocoa beans, and hence chocolate. Colonists-settlers appeared: first the Spaniards, and after them the French and the British. Interestingly, sugarcane also traveled to America and took root there. The most suitable conditions for him were the land, water and air of the hot and humid Antilles. Thanks to the settlers, this culture was first cultivated in the Dominican Republic, Puerto Rico and Cuba (1500-1520). Then sugarcane, in less than 200 years, spread to all tropical countries. Sugar was not the only thing that could be made from cane juice, which is rich in sucrose. Familiar with the art of distillation, Europeans - the British and the French - used their knowledge far from their homeland: from fermented cane juice, it was possible to obtain excellent alcohol.

The first distilleries began to be built in America. Until the 19th century, English distilleries on the islands of Jamaica and Barbados were considered the largest rum producers in the world. But only after the appearance of phylloxera in Europe, which destroyed many vineyards, the French improved the processing of rum, applying their experience in making cognac and armagnac.

Father Laba, who spent 10 years in the Antilles, improved the quality of distillation by ordering distillation apparatus from Charente from France. This distillation apparatus functioned prior to the invention of the continuous distillation column. The British were the first to use the name "rum", and the French supplemented it with one "h". In 1789, Cassigny on the Ile-de-France (Ile Maurice) separated the guildives from sugarcane juice from tafia from molasses, strong syrups and cane sugar. Rum is nothing more than refined tafia. The success of rum in France was so great that the king was forced to introduce protective measures against wine alcoholic beverages.

It took root among the colonists for a reason - until the 19th century, settlers tried not to use fresh water at all, which most often brought death. Unhealthy bacteria, to which the European organism was not accustomed, killed faster than alcohol, so even small children received their portion of rum (for example, in a dough). An alcohol-containing drink was added to the bulk of the fresh water both on land and in the sea. However, the sailors preferred to fill the barrels not with fresh water, which quickly disappears, but with reliable and faithful rum, which never failed. By the way, they also treated scurvy, mixed with fruit juices, disinfected their wounds and often paid them for their work on the ship.

The emergence of rum coincided with the heyday of piracy in the Caribbean, and, perhaps, only thanks to this drink, they managed to survive in harsh fights and long sea voyages.

Today, the main rum-producing countries are the Greater Antilles (Cuba, Jamaica, Haiti, Puerto Rico), the Lesser Antilles (Martinique, Guadeloupe, Trinidad, Barbados), the Dominican Republic, South America (Guiana, Brazil and Venezuela), as well as The USA, Mexico, the Philippines, Madagascar and Reunion, and the rums of the French overseas departments, such as Martinique, are considered the most exquisite.

The main raw material for the production of the drink is sugarcane, a plant that looks like bamboo, with an average height of 4 meters. It has long, wide leaves and stems 4-5 centimeters in diameter, filled with a substance containing about 15% sucrose. Most of the sucrose is found in the lower part of the stems. So they cut it off, grind it, then squeeze it, filter the resulting liquid and get sugarcane juice. The juice must be brought to the consistency of a syrup, after which it partially crystallizes. Crystals are separated, refined and further used in the production of sugar, and the remaining molasses is used to make rum.

The first stage is the production of rum alcohol. To do this, take molasses (black and light sugarcane molasses), some other products of its processing, and all are fermented. In this case, a special method of fermentation is used: the remains from previous fermentation, special yeast (the same process that is used in the production of whiskey, in English "sour mash") and butyric acid bacteria are added to the barrel. As a result of a complex fermentation process, in addition to ethyl alcohol, a significant amount of by-products is formed: esters, higher alcohols, volatile organic acids, aldehydes, ketones, etc. The fermentation temperature is strictly controlled, as it affects the quality of rum.

After the mash is ripe, it is subjected to fermentation and complex multi-stage distillation. At the same time, various herbs (cinnamon, vanilla), citrus fruits or other plants are used as additives. For distillation, two types of distillation are used. Distillation with a distillation still (alambic charentais), of the same type used in the production of cognac, produces a heavy rum. If another apparatus is used (patent still), a light type of rum is obtained.

The next stage is long-term aging of rum alcohol in barrels made of wood of various species, depending on the brand and type of rum. For example, American oak barrels are used for the production of Bacardi Carta Blanca. During the aging process, the components of the rum sleep interact with each other and with the substances released from the walls of the barrel.

After the second stage, a rather strong (60% vol.) Alcohol, sharp in taste and smell, is obtained. It is diluted to 50%, other barrels are filled with this mixture and kept for 2 to 8 years. During this period, due to complex chemical transformations inside the barrel, the drink acquires its own specific taste and aroma. This decreases the alcohol content and increases the amount of esters. Esters of butyric, nylon and heptanoic acids have the greatest effect on the quality and taste of rum.

The final stage is the blending of rum alcohol, that is, mixing it with water, sugar syrup and clare. Esters of acetic acid and butyric acid can also be added to this solution. The result is a wonderful strong drink that conquered a great many people with its unforgettable taste and aroma.

Rum has a pungent taste and a distinctive, well-defined aroma. Its color is yellow with a golden tint.

Regardless of the type, rum is divided into white and dark. After distillation, rum is always colorless. White rum remains colorless even after aging in light ash barrels. The aging process continues in stainless steel containers. Brown rum is aged for a longer time in dark wood barrels, where the drink becomes yellow or brown. Often the color is given by the addition of brown sugar syrup.

White rum is not only weaker than brown rum, but it also tastes milder. It tastes great with many of the ingredients in mixed drinks: fruit juices, liqueurs and carbonated drinks that do not drown out its taste. However, the delicate flavor of this rum evaporates quickly, so it should not be used for hot drinks such as punch or grog. For this, dark rum is used. Rum has a wide variety of varieties due to the diversity of their origins and local conditions.

Agricultural rum: a specific product of the Antilles. Ron in Spanish, Rum in English, Rhum in French - but "agricultural rum" only refers to the French Antilles. Industrial or traditional rum is made by distilling the molasses that remains after sugar production. Such rum can also be sold aged. You can also add caramel, and then you get amber rum (Rhum ambre), which is used mainly for cooking (it accounts for 25% of world consumption). Agricultural rum is obtained by direct distillation of sugarcane juice after fermentation called Vesou. This rum can be found in the Antilles, Guiana, but also in Haiti and Madagascar. Rum is aged in oak barrels brought in disassembled form from the United States, and such a procedure, preserved from the time of the Bourbons, requires the presence of a cooper in the distillation room. Thanks to the tropical climate, rum aging is faster here than in Europe. After three years, straw rum is formed - a slightly colored variety of rum. For old rum, the aging is extended by 6 or even 15 years, not forgetting to add the "best part" obtained from the evaporation.

Rum from different islands differs in taste and aroma, but there are two main types of rum - industrial and agricultural - based on the way they are processed. Industrial and agricultural rums are divided into types, which have their own characteristics of production.

Types of industrial rums: "young" (traditional) - light rum, which has matured in metal vats, or dark rum, which has passed short-term aging (for several months) in oak barrels. True, light rum can also have a color, but it is given to the drink by a caramel color (the allowable amount is 0.4 - 0.5%). The strength of the "young" rum is 40-44% vol. "Old" - rum aged in oak barrels for at least 3 years. It usually has a subtle, sophisticated taste. Its strength is 44-47% vol. "Fragrant" - in the production of this type of rum, molasses undergoes a particularly long fermentation process. As a result, rum has a bright, pronounced bouquet. It is often used in blends of other rums. In its pure form, "aromatic" rum is not used, except for its use as an additive in confectionery. "Light" - the aroma of such a rum is usually very light and poorly expressed: a consequence of rapid fermentation and distillation at an elevated temperature. It is mainly used for making cocktails and long drinks. Its strength ranges from 37 to 45% vol.

Types of agricultural rums: "white bunch" - rum alcohol, which after distillation does not undergo any further processing. It is colorless, has a distinct flavor and is often used in cocktails and punches. "Old" - rum aged in oak barrels for at least 3 years. It is subtle and fragrant. Its quality can be compared to that of a good cognac.

In addition to industrial and agricultural, there is another type of rum - tafia. It is obtained from waste molasses. This rum is produced in several countries mainly for local consumption.

And regardless of the main type, rum is light and dark. Like many other spirits (whiskey, cognac, armagnac), rum immediately after distillation is colorless, and acquires various shades only during aging.

Also rum can be divided into 3 main categories: light - not very strong (but not less than 37 degrees) rum of white or light yellow color. Gold is a strong drink of yellow to black colors, aged in barrels for at least 5 years. And a highly flavored rum. Various spices and herbs are added to it.

The world famous drink rum was made in the twentieth century by Ernest Hemingway, who skillfully described its burning taste, pronounced aroma and yellow color with a golden sheen. There is a legend that Hemingway never sat down to work without a glass of good old rum. And although the author of "The Snows of Kilimanjaro" is forgotten today, the position of the Roma in North and Latin America is still high. There it is drunk either undiluted or with cola, in Europe rum is used as an ingredient in cocktails.

Rum is a must-have in some of the world's best cocktails.

Rum is usually served in "old-fashioned" glasses with thick walls and an even thicker bottom, and always with the addition of ice, you can also supplement the drink with a slice of lemon.

Rum is usually mixed with carbonated drinks, syrups, fruit juices. Rum cocktails are often heavily decorated with paper umbrellas, sparklers, orchids, and some are served in half a coconut.

Rum goes well with all juices, best of all with lemon, as well as coconut milk, syrup, blue liqueur. Dark rum can be consumed hot, as part of grog, where it is mixed with sugar, lemon juice, cinnamon and hot water. Rum, which has undergone a long aging in oak barrels, is drunk neat as a digestif.

As mentioned above, rum was extremely popular with pirates of the Caribbean who hunted merchant ships. But why are the gentlemen of fortune so addicted to this burning drink? The thing is that this drink not only amused, raised morale and dulled the feeling of hunger, but also warmed in inclement weather. For the same reasons, rum was introduced into the daily diet of British sailors, and this tradition continued in Her Majesty's navy until 1970.

Every self-respecting pirate should have a saber, a pistol, a parrot on his shoulder and a bottle of rum in his hand!Let's see why the owners of the Caribbean seas are so fond of rum? Was this a consequence of a riotous existence or a vital necessity, and what kind of rum does modern society drink?

Rum - the city-forming drink of the Caribbean region

Rum is a strong alcoholic beverage made by fermenting and fermenting sugar cane by-products such as cane syrup and molasses. The production technology explains the reason for the special popularity of the pirate drink in the Caribbean region, on the islands of which there were sugar cane plantations.For the most part, the Caribbean islands were colonies of various countries, in each of which rum was made according to its own unique recipe.

For example, light rum with a mild taste was made on the Spanish-speaking islands, dark rum, using a large amount of molasses, is characteristic of English-speaking, agricultural rum made exclusively from cane juice was made in French-speaking colonies.

Rum, though of different quality, was drunk by everyone: politicians, officers, doctors, fishermen, taverns were filled with various types of this drink for every taste and color.

Rum and benefits and pleasure

Rum was especially popular among representatives of the maritime professions, in particular among pirates. One cannot blame only the way of life of sea robbers. Of course, they were distinguished by immorality and addictions, but there were other reasons.

As a distilled alcoholic beverage, rum does not decompose in the heat, unlike water, which spoils after a few days. Therefore, inventive pirates diluted the "missing" water with rum, mixed with lemon zest and sugar syrup, thanks to which they got rid of the unpleasant smell of "rotten" water and got a delicious, and most importantly, intoxicating drink called grog.

History reference:

There is another opinion about the cause of grog. The sailors of the northern seas were given about 300 ml of rum daily as a means of preventing scurvy.

But, sailors are freedom-loving people and often this led to drunkenness on the ship. One of the captains, nicknamed Grog, ordered rum to be issued only as an addition to tea or water, depending on weather conditions. The disgruntled sailors named the drink after him.

Today grog is called a warming alcoholic drink based on tea, lemon, cinnamon and of course rum.

Why pirates "drank themselves"

Let's return to our pirates…. The heat is inherent in the Caribbean region, so the thirst constantly overcame the Caribbean pirates and they had to drink deeply. And since they spent most of their time at sea, it was already difficult for the pirates to stop on land. So an honest pirate turned into a real drunkard.

Stories are known for the case that the most elusive sea robbers came across pretty drunk and simply fell asleep.

For sailors, rum was not just a drink, but a real ideology. Songs were dedicated to him, diseases were treated to them, going on a long voyage, first of all, they made stocks of rum, and then provisions.

Modern rum varieties

Today seven varieties of rum are known:

Strong rum, the strength of the drink is more than 75% at the standard 40%

Golden rum, the taste of the drink was acquired due to the addition of cinnamon and caramel, and the golden color due to standing in oak barrels

Light coloured, also white rum, due to increased filtration, the drink does not have a color and a pronounced taste. Usually used for cocktails.

Flavored rum, is made by adding natural flavors of exotic fruits such as mango, orange, coconut.

Dark rum, the drink is aged in charred barrels, which gives a black color and rich taste.

Premium Rum Is a rum aged under appropriate conditions for more than five years. It has a stronger taste and is consumed exclusively in pure form.

Initially, this alcohol was a drink of pirates, and then the questionwhat do they drink rum with did not stand. The brutal conquerors of the seas used swill, otherwise you can't name it, because the quality in those days left much to be desired, right from the throat without bothering with reflections. Over time, the situation has changed and today we will talk about the culture of rum consumption, or rather, how, with what, from what and when to drink the drink.

In the classic version, this drink is consumed neat with ice. In some cases, it can be consumed with fruit juice, lemon or cola. The serving time of alcohol during lunch depends on the type of alcohol. So, white rum is served before the start of the meal in small glasses, it perfectly whets the appetite.

And dark rum, on the other hand, acts as a digestif and is served after the meal. In this case, the ritual of drinking alcohol resembles the culture of drinking cognac or whiskey. Alcohol is served in wide glasses with a thick bottom, as a rule, ice is not used in this case. Rum is heated by the warmth of human hands and only then it is drunk in small sips. In this case, the entire gamut of strong alcohol taste is revealed to the maximum. In this version, an appetizer is not provided, it will only interfere with the taste of high-quality rum. It is replaced by strong coffee or a cigar, this is the only thing rum is drunk with.

It is worth noting. That high-quality dark rum is a drink that brings pleasure only in small quantities, therefore, the culture of drinking does not imply the use of alcohol in large doses. After 100 grams of drunk drink, a person ceases to feel the taste and the whole process comes down to excessive intoxication and unpleasant sensations in the morning.

If rum was not your favorite before, then it is better to start acquaintance with the drink with well-known brands. This is due to the fact that they, as a rule, differ in the quality of taste and the drink itself and will allow you to understand what a real "pirate" alcohol is.

The truths advise you to stick to the following sequence, which has become a whole drinking ceremony:

• Pour the rum into a special wide glass with a thick bottom and thin walls. The optimal filling volume is a third of the glass.
• Hold the glass in your hands for a while so that the alcohol warms up from the warmth of your hands, but you should not delay the process. A couple of minutes is enough.
• Now you can start drinking. You should not do it in one gulp, otherwise you will not get the impression that makes you become a fan of rum. First you need to inhale the aroma of the drink and only then take a small sip.
• Inhale the aroma again and only then swallow the drink. The culture of drinking involves the alternation of the enjoyment of aroma with taste sensations.

If you need to drink strong alcohol, then it is better to do it with natural juice, hot chocolate or coffee.

Drinking a strong drink in its pure form is the prerogative of men. Women prefer to thin it. How can rum be diluted so that its taste and aroma are not lost?

1. The first and most common option is ice. It slowly melts in the glass and dilutes the alcohol, reducing its strength, but at the same time retaining all the exquisite notes of taste. Despite the fact that men consider this option unacceptable, it is best suited for reducing strength.
2. The second no less well-known and successful way is to drink rum as part of cocktails. There are a great many of the latter. Mixed drinks can be based on any kind of alcohol, light, dark or gold. based on this alcohol: "Daiquiri" or "Cuba Libre". It is also worth mentioning the hot punch and. Naturally, in such combinations, the original individuality of the rum is lost, but the ladies like these drinks very much.
3. Diluted rum. Most often it is mixed with cola, fresh fruit juices, lemon juice and soda. The choice of juice or water depends on the type of alcohol. White rum goes well with lemon juice or cola. Dark is most often combined with coffee. Golden will be an excellent alternative to wine and is most often used for cocktails.

Many rum lovers believe that diluting it with various carbonated waters, like Coca-Cola, is completely unacceptable. This is due to the fact that the taste of the drink in this combination is completely lost. This approach is appropriate at parties when it is not the taste of alcohol that is important, but its availability and ease of use.

Mixing of components is the most common, but not everyone knows how to properly serve rum with soda, so as not to spoil the taste of alcohol.

So, in order to get a cocktail that has a history of decades, the following ingredients are needed: white rum, cola, lemon and ice.

A tall glass is used for serving. It is filled with ice cubes. Then the juice of the fourth part of the lemon is squeezed out and two glasses of rum are added (the volume of glasses is 30 ml). It is not worth reminding that the higher the quality of alcohol, the better the consumer feels in the morning. Pour the contents with cola (no more than 150 ml). For beauty, the glass can be decorated with a slice of lemon.

In this cocktail, it is important to maintain consistency and not stir the contents of the glass. Then you will be able to fully feel the deep taste of alcohol and soften it with lemon juice and sweet cola. Done right, your party guests will discover a whole new cocktail flavor they never knew existed. Another important rule is that you need to prepare the drink strictly before drinking, and the cola should be just opened. Using soda that has stood will ruin the experience.

As for snacks, the question is no less interesting. In this case, it all depends on the degree of adherence to the drink. Lovers of this alcohol prefer to eat it with bread. Yes exactly. After each sip, it is advised to eat a small piece of bread. In this case, it is possible to have a snack and not lose the desired aftertaste.

However, alcohol is combined with a wide variety of snacks.

• The best option would be cold cuts. Any type of meat will do. Slicing is offered when rum is consumed before the main meal.
• Ladies consider fruits and berries to be the best snack. Rather, this is due to the fact that they also prefer to use rum in the form of a cocktail or in diluted form. Most often, the fruit is sprinkled with ground cinnamon. An excellent choice would be orange, pineapple, melon.
• Rum goes well with seafood. Mussels, squid, fish and caviar will be a great addition to the drink. Serving is permissible both in the form of salads and canapes.
• Different types of cheese go well with golden rum. Especially if it is diluted with soda, it is better to serve chocolate with Coca-Cola.

As you can see from the above list, the list of products that can be served with rum is quite long. Therefore, the choice should be made based on the category of rum and personal preferences.