rum

liquor distilled from fermented molasses a card game based on collecting sets and sequences

the winner is the first to meld all their cards beyond or deviating from the usual or expected

"a curious hybrid accent"

"her speech has a funny twang"

"they have some funny ideas about war"

"had an odd name"

"the peculiar aromatic odor of cloves"

"something definitely queer about this town"

"what a rum fellow"

"singular behavior"

otheruses Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, RéunionReunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Captain Morgan's, Bacardi, Stroh, Mount Gay, Bundaberg RumBundaberg, Myers RumMyers, and Pusser's.Rum is produced in a variety of styles. Light rums are commonly used in Cocktailmixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the British Royal Navy and piracy. Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia's Rum Rebellion and the American Revolution.

Origins of the name - The origin of the word ''rum'' is unclear.A common claim is that the name was derived from ''rumbullion'' meaning "a great tumult or uproar". inotePacult - RUM'S ANCIENT PEDIGREE Another claim is the name is from the large drinking glasses used by Dutch seamen known as ''rummers'', from the Dutch languageDutch word ''roemer'', a drinking glass.inoteBlue p. 72-73 Other options include contractions of the words ''saccharum'', Latin for sugar, or ''arôme'', French languageFrench for aroma.Regardless of the original source, the name had come into common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc., etc."inoteBlue p. 73 In current usage, the name used for a rum is often based on the rum's place of origin. For rums from Spanish-speaking locales the word ''ron'' is used. A ''ron añejo'' indicates a rum that has been significantly aged and is often used for premium products. ''Rhum'' is the term used for rums from French-speaking locales, while ''rhum vieux'' is an aged French rum that meets several other requirements.Some of the many other names for rum are ''Rumbullion'', ''Rumbustion'', ''Barbados water'', ''Rumscullion'', ''Devil's Death'' (or "Kill-Devill"), ''Nelson's Blood'', and ''Rumbo''. A version of rum from Newfoundland is referred to by the name ''Screech'', while some low-grade West Indies rums are called tafia.

History -

Origins of rum - The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China,inotePacult - RUM'S ANCIENT PEDIGREE and spread from there.An example of such an early drink is ''brum''. Produced by the Malay people, brum dates back thousands of years. inoteBlue p. 72 Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran.inotePacult - RUM'S ANCIENT PEDIGREE The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. inoteBlue p. 70 Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality.A 1651 document from Barbados stated "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". inoteBlue p. 70

Rum in colonial America - After rum's development in the Caribbean, the drinks popularity spread to Colonial America.To support the demand for the drink, the first rum distillery in the colonies was set up in 1664 on current day Staten Island. Boston, Massachusetts had a distillery three years later.inoteBlue p. 74 The rum produced in New England was quite popular, and was even considered the best in the world during much of the 18th century.Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. inoteBlue p. 76 Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of rum each year. inoteTannahill p. 295 To support this demand for the molasses to produce rum, along with the Sugar#The History of Sugar in the Westincreasing demand for sugar in Europe during the 17th Century17th and 18th Century18th centuries, a labor source to work the sugar plantations in the Caribbean was needed.A triangular trade was established between Africa, the Caribbean, and the colonies to help support this need. inoteTannahill p. 296 The circular exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution. inoteTannahill p. 295 The popularity of rum continued after the American Revolution with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration. inoteFrost Eventually the restrictions on rum from the British islands of the Caribbean combined with the development of American whiskey led to a decline in the drink's popularity.

Naval Rum - Rum's association with piracy began with EnglandEnglish privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained. The association between the two only being strengthen by literary works such as Robert Louis Stevenson's ''Treasure Island''. inotePack p. 15 The association of rum with the British Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. inoteBlue p. 77 While the ration was originally given neat, or mixed with lemon juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued. In honor of the grogram cloak the Admiral wore in rough weather, the mixture of water and rum became known as ''grog''. inoteTannahill p. 273 The Royal Navy continued to give its sailors a daily rum ration, known as a "tot", until the practice was abolished after July 31, 1970. inotePack p. 123 A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson, 1st Viscount NelsonHoratio Nelson's body was preserved in a cask of rum to allow transport back to England. The tale serves as a basis for the term ''Nelson's Blood'' being used to describe rum. The details of the story are disputed, with some historians claiming the term originated instead from a Toast (honor)toast to Admiral Nelson. inoteBlue p. 78

Rum in colonial Australia - See Also: Rum Rebellion''Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drinks ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rums popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time. inoteClarke p. 26 When William Bligh became governor of the colony in 1806, he attempted toremedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810. inoteClarke p. 29

Caribbean light rum - Until the second half of the 19th century all rums were heavy or dark rums that were considered appropriate for the working poor, unlike the refined double-distilled spirits of Europe. In order to expand the market for rum, the Spanish Royal Development Board offered a prize to anyone who could improve the rum making process. This resulted in many refinements in the process which greatly improved the quality of ruminoteBarty-King . One of the most important figures in this development process was Don Facundo Bacardi Masso, who moved from Spain to Santiago de Cuba in 1843. Don Facundo's experiments with distillation techniques, charcoal filtering, cultivating of specialized yeast strains, and aging with American oak casks helped to produce a smoother and mellower drink typical of modern light rums. It was with this new rum that Don Facundo founded BacardiBacardi y Compañia in 1862. inoteBlue p. 89

Rum categorization - Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit Alcoholic proofproof, minimum aging, and even naming standards.Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months, the Dominican Republic requires one year, and Venezuela requires two years. Naming standards also vary, with Argentina defining rums as ''white'', ''gold'', ''light'', and ''extra light''. Barbados uses the terms ''white'', ''overproof'', and ''matured'', while the United States defines ''rum'', ''rum liqueur'', and ''flavored rum''. inoteBlue p. 81-82 Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced.

Regional Variations - Within the Caribbean, each island or production area has a unique style. These styles can be grouped by the language that is traditionally spoken.

Spanish-speaking islands traditionally produce light rums with a fairly clean taste. Rums from Cuba and Puerto Rico are typical of this style.

English-speaking islands are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica and the Demerera region are typical of this style.

French-speaking islands are best known for their agricultural rums (''rhum agricole''). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane. Rums from Martinique and Guadeloupe are typical of this style.Cachaça is a spirit similar to rum that is produced in Brazil.The Indonesian spirit ''Batavia Arrack'', or ''Arrak'', is a spirit similar to rum that includes rice in its production. inoteCooper p. 60 A spirit known as ''Aguardiente'', distilled from molasses Anise-flavored liqueursinfused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. inote Selsky

Rum Grades - The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum:

Light Rums, also referred to as ''light'', ''silver'', and ''white rums''. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color.

Gold Rums, also called ''amber rums'', are medium-bodied rums which are generally aged. The rum can obtain its flavor through addition of spices and caramel/color (a variation often sold as ''Spiced Rum''), but historically gains its darker color from aging in wooden casks (typically oak).

Dark Rum, also known as ''black rum'', classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. It was this type of rum immortalized in song by the Newfoundland folk group Great Big Sea.

Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, Orange (fruit) orange, citrus, and coconut. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% Ethanolalcohol.

Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.

Premium Rum: As with other alcohols, such as Cognac and Scotch, a market exists for premium and super-premium spirits. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.

Production Methodology - Unlike some other spirits, such as Cognac_%28drink%29Cognac and Scotch whiskyScotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

Fermentation - is harvested to make sugarcane juice and molasses.]]Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. inoteFrost A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. inotePacult To the base ingredient yeast, and potentially water, are added to start fermentation.While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. inoteVaughan Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. inoteCooper p. 54 “The yeast employed will determine the final taste and aroma profile,"says Jamaican master blender Joy Spence. inotePacultThe Importance of Yeast Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. inotePacultThe Importance of Yeast Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum. inoteVaughan

Distillation - As with all other aspects of rum production, there is no standard method used for distillation.While some producers work in batches using pot stills, most rum production is done using column still distillation. inoteVaughan Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum. inotePacultBubbling Out of Control

Aging and Blending - Many countries require that rum be Aging barrelaged for at least one year. This aging is commonly performed in used Bourbon whiskeybourbon casks, inoteVaughan but may also be performed in stainless steel tanks or other types of wooden casks.Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac.An indication of this faster rate is the ''angels' share'', or amount of product lost to evaporation.While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. inoteVaughan After aging, rum is normally blended to ensure a consistent flavor.As part of this blending process, light rums may be filtered to remove any color gained during aging.For darker rums, caramel may be added to the rum to adjust the color of the final product.

Rum in cuisine - Besides rum punch, cocktails such as the Cuba Libre and Daiquiri have well-known stories of their invention in the Caribbean.Tiki#Tiki culture in the USTiki culture helped expand rum's horizons with inventions such as the Mai Tai and Zombie cocktailZombie.Other well-known cocktails containing rum include the Piña Colada, a drink made popular by Rupert Holmes' song "Escape (The Piña Colada Song)",inoteBlue p. 80 and the Mojito.Cold-weather drinks made with rum include the Hot toddyRum toddy and Hot buttered rum. inoteCooper p.54-55 In addition to these well-known cocktails, a number of local specialties utilize rum. Examples of these local drinks include Bermuda's ''Dark and Stormy'' (dark rum with ginger beer), and the ''Painkiller'' from the British Virgin Islands.Rum may also be used as a base in the manufacture of liqueurs. Spiced Rum is made by infusing rum with a combination of spices. Another combination is jagertee, a mixture of rum and black tea.Rum may also be used in a number of cooked dishes. It may be used as a flavoring agent in items such as rum balls or rum cakes. Rum is commonly used to macerate fruit used in fruitcakes and is also used in Marinationmarinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some hard sauces.

Rum punch - Called the ''national drink'' of the Caribbean, inoteHenderson p. 57 rum has a number of bartending and culinary uses besides straight consumption. One of the earliest uses was in the rum punch, known as Planter's punch. While there is no fixed recipe for this drink, the following rhyme is commonly used to describe the cocktail, which uses both locally made rum and spices:: One part sour, (''lime or lemon juice''): Two parts sweet, (''simple or flavored syrup''): Three parts strong, (''rum''): Four parts weak. (''water'')We learned the rhyme and the recipe from Joe Gaylord who owns Twelve Degrees North, an inn in Grenada. The original recipe called for 1/3 white rum and 2/3 red rum. Cruzan rum tastes similar to the Grenadian "red rum," although it is 80 proof instead of 90. Grenadian white rum is very high proof – 160 or more! This rum punch is a perfect blend of sweet, tart, bitter and spicy. This is a simple drink, but every ingredient is important. Don’t estimate amounts and don’t leave anything out or the flavors won’t be perfectly balanced.Three small limes or two big ones give about 100ml of juice. Angostura bitters can be found in the supermarket with the bar supplies. Whole nutmegs are usually available in the spice section. If you don’t have a nutmeg grater, just scrape it with a knife. Rubbermaid makes a 1 quart/1 liter bottle with 100ml graduations that is just right for making this drink.Punch

100 ml lime juice, freshly squeezed

200 ml spiced syrup

300 ml gold rum

400 ml water

6-8 dashes Angostura Bitters

1 nutmeg, wholeMix well. Serve in short glasses with lots of ice. Grate a little nutmeg over the top of each drink. Makes one liter.Spiced Syrup

2 lbs sugar

water

1 inches cinnamon stick, broken up

2 cloves

1 large bay leafCover sugar with water and heat. Once it is hot, add enough more water to dissolve the sugar. When it boils, add spices and boil about 5 minutes. Strain into a jar and refrigerate for use as needed. It will keep for several weeks. Once you have syrup in the fridge, making a batch of punch is quick and easy!Ti Punch

2 Oz Rhum Agricole

A dash of sugar cane syrup

A slice of lime peel off the side of a lime

Crushed iceThis is a very traditional drink in the french speaking region of the Caribbean (Ti Punch is short for petite punch).

See also - wikiquote CommonsCategory:Rum

List of rum producers

List of Puerto Rican rums

!List_of_cocktails#Cocktails_wi th_rumList of cocktails

Bay rum

Rum-running

References -

Barty-King, H. Title=Rum Yesterday and Today Publisher=Heinemann, Toronto, Canada Year=1983 ID=

Blue, Anthony Dias Title=The Complete Book of Spirits : A Guide to Their History, Production, and Enjoyment Publisher=HarperCollins Year=2004 ID=ISBN 0-06-054218-7

Clarke, Frank G. Title=The History of Australia Publisher=Greenwood Press Year=2002 ID=ISBN 0-313-31498-5

Cooper, Rosalind Title=Spirits & Liqueurs Publisher=HPBooks Year=1982 ID=ISBN 0-89586-194-1

Frost given=Doug title=Rum makers distill unsavory history into fresh products date=January 6, 2005 org=San Francisco Chronicle !url=http://www.sfgate.com/cgi- bin/article.cgi?file=/c/a/2005 /01/06/WIGMQAL3K21.DTL?

Henderson, James Title=The Caribbean & the Bahamas Publisher=Globe Pequot Press Year=2001 ID=

Pack, James Title=Nelson's Blood: The Story of Naval Rum Publisher=Naval Institute Press Year=1982 ID=ISBN 0-87021-944-8

Pacult given=F. Paul title=Mapping Rum By Region date=July 2002 org=Wine Enthusiast Magazine !url=http://www.winemag.com/iss ues/july02/proof_positive.htm?

Selsky, Andrew: "Age-old drink losing kick", ''The Miami Herald'', (September 15, 2003)

Tannahill, Reay Title=Food in History Publisher=Stein and Day Year=1973 ID=ISBN 0-8128-1437-1

Vaughan given=Mark title=Tropical Delights date=1 June 1994 org=Cigar Aficionado !url=http://www.cigaraficionado .com/Cigar/CA_Features/CA_Feat ure_Basic_Template/0,2344,736, 00.html?

External links -

ministryofrum.com - Ministry of Rum

rum.cz - Peter's Rum Pages Online collection of rum bottle labels

bilgemunky.com - Bilgemunky.com Rum Reviews Reviews of fine sipping rums from the pirate !perspective.Category:Rums*Category:Distilled beveragesCategory:Alcoholic !beveragesCategory:Caribbeanca: Romde:Rumes:Ronfi:Rommifr:Rhum he:רוםit:Rumja:ラム酒la: Rhomiumlt:Romasnl:Rumpl:Rumpt: Rumsl:rumsv:Rom? !(spritdryck)zh:兰姆酒

Toronto's Fifty Best Restaurants
A guide to fine dining for savvy travelers, with reviews and links to the fifty best restaurants in Toronto, and more.
http://www.thefiftybest.com/

Hammenhögs Gästgivaregård
Small hotel and resaurant in the soth east of Scania. The establishment was founded in 1693.
http://www.hammenhogs.nu/

www.blondboche.com : Swiss Deep House, Funk & Drum'n'Bass Djs & Producers
This website is about dj Blond Boche / Shob & his friends in music. They are spinning records and producing tracks in Deep House, Funk & Drum'n'Bass. On it you will find descriptions, mp3 & photos.
http://www.blondboche.com/

Papachunks.com
Need something big and heavy!? Check papachunks.com for all your entertainment needs!
http://www.papachunks.com/

Weine und Spirituosen Pfalznah und Weltweit
Wein und Spirituosenhandel, eigene Erzeugnisse Holunderblütenperlwein, EventVeranstalter, Weinproben, Whisky Tasting, Geschenkservice
http://www.derweinbauer.de/

Peter's Rum Pages
Online collection of rum bottle labels from all over the world
http://www.rum.cz/

Mainbrace International Limited
Agents in Atlantic Canada for a worldwide selection of fine wines, beers, and spirits.
http://www.mainbrace.ca/

Captain Morgan
Product guide, news and competitions.
http://www.rum.com/

Bacardí
Information about this locally produced liquor, other products, events, gallery, and press releases.
http://www.bacardi.com/

Ministry of Rum
Comprehensive information about rum and the distilleries where it's made. Links to other rum sites and a gift shop for Caribbean art and rum-related gifts.
http://www.ministryofrum.com/

Appleton Estate
Produces various types of rums; features a virtual tour of the Appleton estate, company history, details of the rum-making process, online games and special rum recipes.
http://www.appletonrum.com/