Pirate drinks: "Yo-ho-ho and a bottle of rum", or what the pirates actually drank. Rum is a pirate drink in the modern world

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 fell in love with rum so much? Was it the result of a wild existence or a vital necessity, and what kind of rum does modern society drink?

Rum is the city-forming drink of the Caribbean region

Rum is strong alcoholic drink, made by distilling and fermenting by-products of sugar cane production, such as cane syrup and molasses. Production technology explains the reason for the special popularity of the pirate drink in the region caribbean, on the islands of which there were plantations of sugar cane.For the most part, the Caribbean islands were colonies of various countries, each of which made rum 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 number molasses, characteristic of the English-speaking, agricultural rum, made exclusively from cane juice, was made in French-speaking colonies.

Rum, though of varying 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 benefit and pleasure

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

Being a distilled alcoholic drink, rum does not decompose in the heat, unlike water, which deteriorates after a few days. Therefore, inventive pirates diluted the “missing” water with rum, mixed it 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, heady drink called grog.

Historical reference:

There is another opinion about the cause of the grog. 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 this often led to drunkenness on the ship. One of the captains, nicknamed Grog, ordered that rum be given out only as an addition to tea or water, depending on weather conditions. Dissatisfied sailors named the drink after him.

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

Why did the pirates “drunk down”

Let's get back to our pirates…. The heat is inherent in the Caribbean region, so thirst was constantly overcome 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. This is how 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, illnesses were treated for them, going on a long voyage, first of all, they made stocks of rum, and then provisions.

Modern varieties of rum

Today, seven varieties of rum are known:

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

golden rum, the taste of the drink was acquired by adding cinnamon and caramel, and golden color thanks to staying in oak barrels

Light, Also white rum, due to increased filtration, the drink has no color and 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 it a black color and a rich taste.

Premium RumRum is aged under appropriate conditions for more than five years. It has a stronger taste and is used exclusively in its pure form.

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

In the classic version, this drink is consumed in its pure form with ice. In some cases, it is acceptable to use with fruit juice, lemon or cola. The time of serving alcohol during lunch depends on its type. So, white rum is served before the start of the meal in small glasses, it perfectly warms up the appetite.

And dark rum, on the contrary, acts as a digestif and is served after the feast. 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 is it drunk in small sips. In this case, the whole gamut of taste of strong alcohol is revealed to the maximum. In this version, an appetizer is not provided, it will only interfere with revealing the taste of high-quality rum. It is replaced by strong coffee or a cigar, this is the only thing with which they drink rum.

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

If rum has not previously been your favorite, then it is better to start acquaintance with the drink with famous 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 real "pirate" alcohol is.

The True ones advise to adhere to the following sequence, which became the whole ceremony of drinking:

• 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. Don't do it in one gulp, otherwise you won't get the impression that makes you become a fan of rum. First you need to inhale the aroma of the drink and only after that take a small sip.
• Inhale the aroma again and only then swallow the drink. The culture of drinking involves the alternation of enjoying the aroma with taste sensations.

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

Drinking a strong drink in its purest form is the prerogative of men. Women prefer to dilute. How can you dilute rum so that its taste and aroma is 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 allows you to save all the exquisite notes of taste. Despite the fact that men consider this option unacceptable, it is best suited to reduce the fortress.
2. The second no less famous and good way- drink rum in cocktails. There are a great many of the latter. At the core mixed drinks alcohol of any kind, light, dark or golden, can be used. based on this alcohol: "Daiquiri" or "Cuba Libre". In addition, it is worth mentioning the hot punch and. Naturally, in such combinations, the original individuality of rum is lost, but ladies really like such drinks.
3. Diluted rum. Most often it is mixed with cola, 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. Gold makes a great alternative to wine and is most often used in 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 lost completely. This approach is appropriate at parties, when it is not the taste of alcohol that is important, but its presence and ease of use.

Mixing the 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 whose history spans decades, the following ingredients are needed: white rum, cola, lemon and ice.

A tall glass is used to serve. It is filled with ice cubes. Then squeeze the juice of the fourth part of the lemon and add two glasses of rum (the volume of the glasses is 30 ml). It is not worth reminding that the higher the quality of alcohol, the better the consumer feels in the morning. Fill 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 follow the sequence and not mix the contents of the glass. Then you will be able to fully experience the deep taste of alcohol and soften it with lemon juice and sweet cola. If everything is done correctly, then your party guests will discover completely new taste a cocktail they didn't even know existed. Another important rule is that you need to prepare a drink strictly before drinking, and the cola should be just opened. Using soda that has stood will spoil the impression.

From snacks, the question is no less interesting. In this case, it all depends on the degree of commitment to the drink. Fans 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 bite 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 dinner.
• 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 diluted. Most often, fruits are sprinkled with ground cinnamon. An excellent choice would be orange, pineapple, melon.
• Rum goes well with seafood. Mussels, squids, fish and caviar will be a great addition to the drink. Serving is acceptable 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 large. Therefore, the choice should be made based on the category of rum and personal preferences.

Scream is like thunder:
- Give people rum!
Need it anyway
People drink rum...

Fresh water on ships was issued at the rate of a liter per day per person. On sea sailboats fresh water was always short, it was considered a crime to use it for any other purpose than drinking. Often it had to be diluted with rum, because the water quickly became rotten and began to exude a stench. Instead of water, they preferred to drink beer, cider, rum and mead.

In the heat, fresh water became stale after two days, and the cider and beer that prevented scurvy quickly turned sour. Filibusters diluted the water with rum - it did not spoil. Gradually, they began to drink already pure rum, which was loaded onto the ship in unlimited quantities.

Rum began to be made in the 17th century by black slaves who worked on cane plantations in the Caribbean: as a result of the distillation of fermented molasses, a clear liquid was obtained, which, after long storage V wooden barrels took on a dark color. The French called this drink "taffia", and the British at first called it "rombouillon", then shortening the name to "rum". Caribbean rum soon became more widely used than the fast-souring beer, and it was cheap. mixed with fruit drinks, he protected from scurvy. To check the quality of rum, they threw a few grains of gunpowder into it and heated it with a magnifying glass. If the rum was too diluted with water, the gunpowder would not explode.

After the capture of the island of Jamaica by the British fleet, rum finally replaced brandy, which was the daily drink of sailors. *

Artist Don Maitz.
Gradually, the new spirit spread throughout the American colonies, and in the years 1bb4-1667, two manufactories for the production of rum opened in New England. In the 18th century, before the American Revolutionary War (1775-1783), rum consumption in the New World was 13.5 liters per person per year, including women and children. It was considered the drink of the poor, in contrast to the refined double-distilled spirits of Europe. Still a rum from Rhode Island for a long time was used in Europe for mutual settlements on a par with gold.

On those islands of the Caribbean archipelago that belonged to the Spaniards, they made light rum with a mild taste. On the French islands (Martinique, Guadeloupe), rum was made exclusively from cane juice, which retained the taste of the original raw material. The British in Jamaica drove dark rum with a lot of molasses, in Barbados - very strong, over 75 degrees.

Around 1740, the English Navy began to dilute rum with water on the orders of Admiral Edward Vernon, so that the sailors from his ships would not get too drunk, becoming like filibusters in this. In bad weather, the admiral wore a cloak made of fai - a dense woolen fabric with a rib, in English grogram cloak, so the mixture of rum and water became known as grog. Pirates, on the other hand, did not know how to hold back, and addiction to rum often ruined them in the most literal sense: if authoritative captains still managed to prevent rampant drunkenness on the ship, no prohibitions were in effect on the shore and filibusters died in drunken fights or could not offer worthy resistance to the authorities and went to jail. **

Stills from the movie "Pirates of the Caribbean: The Curse of the Black Pearl".

In the capital of Jamaica, Port Royal, "the most wicked city in the world", at the end of the 17th century, there were eight thousand inhabitants, of which 1,500 pirates, 1,600 men of peaceful professions, 1,400 women, about a thousand children and 2,500 slaves. According to contemporaries, the houses there were "so expensive as if they were on the good shopping streets of London"; some officers and planters ate on silver, and horses were shod with silver horseshoes. The city had a weapons workshop, jewelry shops, where they made products from gold and ivory, shipyards and a pharmacy, almost the entire population was employed in the "service sector": almost every house had its own tavern. During July 1662 alone, more than forty licenses were issued to open drinking establishments. Most often, this was the name of a room on the ground floor with a couple of tables and a few chairs. The owner of the tavern hung out a sign - "Three Bragas", "Green Dragon", "King's Hand", "Cat and Violin", "Blue Anchor" or simply "George's" - and began selling alcohol. You could also drink at the inns where rooms were rented for housing: they were divided into “clean” (visiting planters, officials and naval officers settled in them) and “black” (sailors, fishermen and pirates found shelter there). According to the same principle, the rooms where they were treated to drinks were distinguished.

In the eighties of the XVII century, the tavern, which was kept by Charles Barre and his wife Marie, enjoyed great fame. Barre - a Protestant who belonged to a merchant family from Normandy - was forced to emigrate to England, where he entered the service of the Secretary of State, Earl of Arlington. In 1674, he went with his wife to Jamaica as secretary to the lieutenant governor. In fulfilling his duties, he wrote two letters inviting English filibusters to Jamaica - holders of French letters of marque. He also had occasion to deal with the governor of San Domingo, Mr. de Cussy, who negotiated in Jamaica for the issuance of letters of marque to the British. In the summer of 1676, Barre traveled to Curaçao to help Captain Springer sell goods captured from the Spaniards. In the end, he became a wine merchant and welcomed filibusters in his tavern, who held him for their own.

Stills from the movie "Pirates of the Caribbean: Dead Man's Chest".

The city was destroyed by an earthquake on June 7, 1692 and went under water. Later, the ocean receded, but people did not return to the old place, but built a new city nearby. During the excavations of the old pirate capital, many copper ladles, pewter, six thousand clay pipes, tobacco leaves, corked bottles of rum, wine and brandy, and a copper apparatus for distilling rum were discovered. Presumably, the innkeepers fed their customers and guests rum own production. Moonshine was produced in unsanitary conditions, which led to frequent poisoning and an epidemic of dysentery, but diseases were attributed to dirty water, and rum continued to be drunk. “At first I was wondering why the city had such high mortality wrote Governor Thomas Modyford.

When I found out how much alcohol is drunk here, I was surprised that there are still living people here at all. Notorious for his cruelty, the pirate Rock Brazilian walked the streets with a barrel of wine and cut off the hands of those who refused to drink with him.

One gets the impression that the drunken pirates tried to make “mumbling” out of almost everything, diligently adopting the experience of the local population in this regard. "The Indians are preparing various drinks, quite pleasant in taste, - writes Exkvemelin, - most often they drink ahiok; it is prepared from a particular variety of palm tree seeds by soaking them in warm water and leaving for a while, then the juice is filtered and drunk. It tastes very good and very nutritious. The Indians also make drinks from bananas: when the fruits ripen, they are placed in hot ash and, as soon as the bananas are heated, they are transferred to a vessel with water, and then they are crushed with their hands until the mass becomes soft, like dough, after which this mess is eaten, and strained juice is drunk. Bananas are used to make wine that is as strong as Spanish wine. Ripe fruits are kneaded with cold water in large vessels, the thoroughly mixed mass is left for eight days; this mass ferments, then the juice that it emits acts like a strong Spanish wine. Indians treat friends and guests with this wine. They also make other wines that are more tasty and enjoyable. It is prepared as follows: pineapples are taken, fried and kneaded in the same way as the pulp of bananas, and wild honey is poured into this mixture and kept until the liquid takes on a color Spanish wine and it won't taste very good. Drinks are the best thing the Indians have, because they do not know how to cook food.

Images from the movie "Pirates of the Caribbean: At World's End".

It seemed that nature itself made sure that in the Antilles it was possible to get drunk to death. Here, for example, the wine palm: “From the very roots and up to about half or two-thirds of the height, its trunk is no thicker than three spans, and then it swells like a French barrel. This thickening is filled with a substance that is like the pulp of a cabbage stalk, and juice, quite pleasant to taste. When the juice ferments, it becomes stronger than any wine. To extract the juice, the tree is felled. And you can cut down this tree only with a huge knife, which is called a machete. When a palm tree is cut down, a quadrangular hole is drilled in the core, expanded in the middle part, and this hole is called a barrel. In it, they crush the pulp until it swells, and then scoop out the juice with their hands. From this tree you can get everything you need to make wine. The juice is purified with leaves, and then vessels are made from them for finished wine and drink from them. From the acai palm, the Indians got kashiri - a sour drink with a pungent odor, which was not too strong, however, consumed in large quantities, literally knocked down.

If from a drink from bananas they got drunk and suffered from a headache, then the fermented juice of other plants did not cause such unpleasant consequences. “Potatoes are also made special drink. To do this, the tubers are peeled, cut, poured with water, and after a few days the fermented mass is filtered through a rag, getting a sour drink, very pleasant and healthy. The planters call this drink mabi and learned how to make it from the local Indians. From the bran left after straining the grated cassava roots, they made cakes, piled them up, let them ferment, and got a drink called wai kau: "It looks like beer, tastes good and is very healthy."

* When William III of Orange became King of England in 1689, he banned the import of brandy out of personal dislike for Louis XIV and encouraged the production of juniper vodka, a gin that quickly gained popularity in all sections of British society. One of the major centers of gin production was in Plymouth, in the Dominican monastery where the Pilgrim Fathers spent their last night before leaving for the New World.

** Having captured Panama in 1670, Henry Morgan gathered all his people and announced that, according to his information, all the wine in the city was poisoned by the Spaniards. It was a lie, but he understood that otherwise all the pirates would get drunk and become incapacitated.

***

And a bottle of rum!

Back in the good old days, when the noble Captain Blood and the cunning John Silver plied the endless seas on their ships, the main drink of all sailors was rum. Everyone remembers the old pirate song with the refrain "Yo-hi-ho, and a bottle of rum!". And brave sailors and impudent pirates could not do without this drink. Sobriety among sailors was not held in high esteem.

And so it continued until the thirteenth century. All sailors in the navy were entitled to a mug of rum per day, and do not forget that this is a strong alcoholic drink, so drunkenness flourished in the navy in those days.
Of course, not everyone liked it, try to calm a hundred drunk healthy foreheads. And now the new commander of the fleet, the admiral, whose nickname has forever gone down in history - Edward Vernon, nicknamed by the sailors "Old Grog" for his warm long cloak, with which he practically never parted, called grogam cloak, came up with a new idea.
And from now on, on his orders, sailors were given rum not pure, but diluted with water, both hot and cold, depending on the weather. The evil sailors, who obviously did not like the innovation, called the drink - a mixture of water and rum - grog.

Edward Vernon

For the first time, rum was made by fermenting steel in the 17th century on cane plantations in the Caribbean. Plantation slaves discovered that molasses, a by-product of sugar production, fermented into alcohol.
The subsequent distillation of this alcoholic by-product made it concentrated and helped to remove impurities, and the result of the process was the first true rum. Some believe that rum was first made in Barbados. Regardless of the initial origin, the early Caribbean rum was not famous for its high quality.
The discoverer of rum is unknown, the first information about him is contained in the book of the missionary Tertre "The General History of the Antilles, inhabited by the French", which he wrote in 1657, after returning to France from a trip to the islands of the Caribbean.
In the book, he was very surprised how the locals could constantly consume such a strong drink. Another missionary, Father Laba, wrote the following about rum: "The living water, which is extracted from sugar cane, is called guildive; savages and negroes call it taffia; it is very strong and has an unpleasant smell."
Associating rum with the British Royal Navy began in 1655, when the British fleet captured the island of Jamaica.
Unlike the missionaries, the sailors liked the rum. Sailors and pirates said about rum that it "cannot spoil the liver, because it immediately blows out the brains."
Later, when the English fleet increasingly went on long voyages, sailors appreciated the warming properties of rum and increasingly began to take it on a journey. During this period, rum became an incredibly popular drink among sailors.
It was sold by pirates and privateers, it was valued no lower than gold and was a kind of currency among sailors who knew that a stocked bottle of rum could sometimes save lives after a terrible storm, when nothing dry was left on the ship, and a powerful wind made the cold even more painful .
In those days, rum was rarely diluted with hot water, and for such an operation there must be a good reason, for example, quick warming without intoxication during a storm watch at the helm. Rum was highly valued in its pure form, and drinking rum was an indicator that the sailor was now in the money. A half pint (280 ml) of rum was equal to a gallon (4.54 l) of beer.
Rum was introduced into the daily diet of British sailors as a prophylactic against scurvy and other ailments; in addition, the water that was taken as a reserve on ships became unusable during long sea voyages. And as a substitute for water, beer or wine, which also could not withstand long storage, they began to take rum, as a cheaper substitute for French brandy.
Each crew member was entitled to a "holy sea ration" - half a pint of 80% rum (about 240 grams). Rum in those days was practically not purified from fusel oils, and therefore produced an effect much stronger than modern drink, in other words, rampant drunkenness began among the sailors. To avoid this kind of undesirable incidents (and also to save money), in 1740, Admiral Sir Edward Vernon issued a decree according to which rum began to be diluted with hot water and lemon juice.
This was done in the presence of the watchman right on the deck. Two distributions of rum were supposed per day - morning (from 10 to 12 in the morning) and evening (from 4 to 6). To somehow improve the taste of diluted rum, lemon and sugar were added to the drink. In 1756, a new procedure for issuing rum was legalized and entered the code of maritime rules.
At first, the sailors did not like this innovation, because the amount of the drink was left the same - half a pint, and the rum itself was already contained in it half as much. But even such decisive measures did not change the situation in the English fleet. Alcohol lovers quickly returned the lost degrees to the cane drink: they noticed that rum with hot water or hot tea acts on the body no worse than pure rum.
The drink came to be known as "rum on three waters", or "grog" - nicknamed Old Grog, which was given to Vernon for his habit of walking on deck in bad weather in an old waterproof cape called grogram cloak. The nickname of the stern admiral was reduced to one word and was assigned to the name of the drink. The sailors even came up with their own designations for the content of rum in rations around the world.
So, "nord" meant pure rum without impurities, and "west" - pure water. Accordingly, the west-north-west was 1-third of rum and two-thirds of water, the north-west was half of rum and half of water. So the current rather popular name in Russia, Nord-West, as a designation for drinks or establishments, has a 200-year-old maritime tradition of drinking rum with water. This custom continued until July 31, 1970, when the old rule was abolished.
The Noseland Navy was the last to maintain the tradition of daily servings of rum, called "tots" (1/8 pint), started by the Royal Navy. And still in some special occasions(such as the Queen's birthday) sailors receive their "compensation for poor food and living conditions" to "maintain high morale".

Since then, the classic grog recipe necessarily includes well-brewed hot tea, which is mixed with a strong alcoholic drink (rum, cognac, less often vodka, brandy) in a ratio of three to one, and one or two pieces of sugar (preferably burnt).

First, sugar is dissolved in hot (but not boiling) tea; rum or cognac is poured into tea (and not vice versa, otherwise, as in the case of punch, aromatic and essential substances will evaporate from alcoholic beverages), and, as a final touch, a slice of lemon is added. Sometimes the taste of a cocktail is diversified with spices and spices - cloves, cinnamon, grated nutmeg, vanilla or black pepper.
From England, the grog migrated to other European countries, moved across the ocean to North America and Australia. And in each new place, grog was cooked in its own way. Sometimes simple sea ​​recipe transformed into such a tricky mixture that it is not entirely clear whether the result can be called grog.
For example, Finns make grog as follows: heat a bottle of red wine, add 3 tablespoons of Madeira, half a cup of sugar, 13 cups of raisins, a couple of cinnamon sticks, the zest of several oranges, 14 cups of almonds and 1/4 cup of vodka.

***

Rum - the drink of sailors
(Helmut Hanke "On the seven seas ... Chronicle of antiquity")

“Ships without rum stink of dung” is a maritime proverb. For centuries, rum was the ship's liquid currency.

A gift from the New World - rum is much younger than other varieties of spirits.
The Spaniards would be much happier if they found grapes instead of sugar cane in the Caribbean. After all, the stocks of wine taken with them were disastrously melting. A glass of Spanish taragonas was worth its weight in gold at one time in Hispaniola! Complaint letters with requests to send wine, which arrived at that time in their homeland, still shake with their hopelessness. However, in order to regularly provide the Spaniards in the New World with their national drink it would take to maintain a whole fleet! ..

This dilemma led to the emergence of production in the Antilles, which, although for the Spaniards, was an industry that arose out of need, but for several centuries turned out to be a source of income and an image feature of the sailors of that time.
Central American rum quickly became the drink of the tank boys.

Initially, the crews were given real Jamaican rum, which has pleasant smell and containing, like absinthe, 96 percent alcohol. This undiluted distillate filibusters called "tofi" - "lean sugar."
But according to economic laws, the quantity of goods produced must increase more and more if the demand for them increases. Rum production was also looking for ways to increase output. First of all, rum began to be diluted with water and sold with a strength of 65 to 45 percent. Soon, the remnants of the cane, the foam of cane juice and other organic waste capable of fermentation were put into use.

So there was a rum called "Negro" or "Sea".
This drink gave off burnt sugar, and sometimes had a sharp sour taste, partially lost only when long-term storage in barrels. However, storage fetters capital and increases the value of the commodity. Therefore, the captains bought for the crews only fresh Negro rum, which had not yet cooled down after distillation.

In addition to "Negro", with its tart and sharp taste, a high-quality, refined and seasoned "Bacardi" soon appeared - for the captain's cabin.
Jamaican rum is not like Cuban rum. The different taste of rum is explained by the peculiarities of the recipe. In Jamaica, for example, pineapples are thrown into a large vat, along with aromatic herbs and cinnamon.

In addition, alcohol played the role of a disinfectant and prophylactic against infections on ships.
In the first round-the-world voyage of Cook, one sailor, salted in many campaigns, who was constantly tipsy, took part. When Cook's flotilla came to Batavia
the most unhealthy place in the world, the whole team began to shake the deadly tropical fever. Only one did not get sick - this inveterate drunkard.

In 1740, the aged Admiral Vernoy ordered that rum be diluted with warm water and sugar. Vernon was nicknamed "Old Grog" for his camel's hair trousers, called "grogram". That's why new drink sailors dubbed grog.

Rum, diluted with water, was drunk by the crews of ocean-going sailboats in the past to soften the disgusting taste of the greenish, smelly liquid given to sailors daily instead of tea. After 1740, the sailors of the English fleet no longer had to bother with diluting rum, this was done by a special grogovar, who daily at a certain time invited everyone to distribute a hot drink. But taking hot grog made sense only on ships sailing in high latitudes.
In tropical waters, on the contrary, it increased perspiration and increased thirst. Therefore, Captain Cook in Tahiti ordered to stop issuing the grog, replacing it coconut milk. This was tantamount to the collective forced treatment of inveterate alcoholics and almost led to a mutiny.

Of course, not all sailors loved and regularly consumed rum - there were also teetotalers who could not stand strong drinks and after the first glass, as if with seasickness, they began to "feed the fish". At the same time, it happened that they “cut off” the bulwark, because they did not yet know maritime rule: "To poison from the lee - everything will go to sea, to poison from the wind - to yourself on the mountain."

"Fire water" was not only drunk, but also sung.

Yo-ho-ho, and a bottle of rum!
Drink and the devil will bring you to the end
Yo-ho-ho, and a bottle of rum!

Such is the old song given by Stevenson in Treasure Island. It can rightfully be considered the first of all the laudatory songs that were sung by the tank brethren in honor of the Roma.
The meaning of this song is this: one of the sailors died during the voyage, and the remaining fifteen found a bottle of rum in his sea chest. They began to incite each other to divide the property of the deceased, saying that it was necessary to drink this rum, and even if God did not bless them for this, the devil would always do it willingly.

If there were any special requirements for the crew, then the sailors were treated to rum and in addition to the ration. It usually appeared during a post-storm breakfast, if the crew had been fighting a typhoon or hurricane all night to save the ship. Some captains also gave out rum if people fell off the rigging during a storm.
There were other reasons for drinking: crossing the equator, the first passage around Cape Horn, the successful repulsion of pirates, Christmas and New Year.

However, if stormy weather reigned at sea and every second one had to be ready to perform complex maneuvers with sails, then a drunken Christmas or New Year's celebration, to the great sadness of the crew, was canceled.
The captain in such cases needed a clear head and firm hands. And yet, the ships smelled of rum: in the cockpit, at the very bottom of a sailor's chest, one more bottle was found, which was secretly passed around in a circle.
However, the team remained sober and efficient.

***

Rum Vieux Rhum Anglai 1830. Today it is considered the oldest rum.

Rum and grog.

A favorite drink of pirates and honest sailors, whalers and gold diggers, rum is still surrounded by a ROMANTIC halo.

There are several versions of the appearance of the name "rum" (rum). Either this is an abbreviation for "saccarum" - "sugar cane" in Latin, or it is the beginning of the English word "rumbullion" (brawl, fight, big noise). Both are essentially logical. Cane plantations on the island of Barbados are considered the birthplace of rum, where at the beginning of the 17th century slaves came up with the idea to distill fermented molasses. Of course, the product of these early experiments was not famous for its quality, but thanks to its cheapness, it found admirers in the person of the English sailors who came to the island.

Strong alcohol not only cheered up, raised morale, dulled the feeling of hunger and warmed in bad weather, but also did not allow drinking water to go rotten if it was added to barrels. Therefore, rum soon became a profitable commodity and valuable booty for pirates who could sell it on Tortuga. In addition, it was also used for medical purposes - for the disinfection of numerous cuts and battle wounds.

Artist Don Maitz.

Like pirates, rum also brought a lot of benefits to honest sailors. But there are also many troubles. By 1740, rum had been part of the daily diet of the English Navy for almost a century. In this fateful year, Vice Admiral Edward Vernon, who was generally respected in the Navy for his humane attitude towards sailors, almost suffered from his gentleness. Under the influence of alcohol, the sailors of the squadron loosened their belts, more and more often refused to obey the command ... The behavior of the team became defiant, the stocks of rum were rapidly drying up, and a difficult path lay ahead. And the vice-admiral decided to encroach on the sacred ...

To completely abolish the rum ration was tantamount to suicide, so the order was: dilute the rum with water in a ratio of one to four. This swill became known as grog. Edward Vernon, despite his high position, dressed in an old cloak, cut from a durable material called grogham. For this oddity he was nicknamed Old Grog. They say that this nickname was inherited by diluted rum. But serious researchers are inclined to believe that the word "grog" is older than both the admiral and his famous order, and point to an African etymology.

Grog stopped being so monstrous in taste when sugar and lemon juice were subsequently added to it. According to evidence, the use of this drink prevented the development of scurvy in sailors. Although the issuance of grog lasted in the rules of the English fleet until 1970, the proportions for mixing water and rum were never officially fixed and depended on the personal orders of the commander. Sailors even came up with their own classification of mixtures. "Nord" is pure rum, and "west" is pure water. If they said about the drink "North West", it was a mixture of one to one. "West-north-west" - two parts water and one part rum. And so on.

On land, the grog was given new life. They began to cook it with the addition of spices, honey, caramel, based on strong tea and even milk. The classic recipe is still in use.

text: Olga Kaplyuchenko

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Rum "Captain Morgan"

Rum and Design. Room & Design
Black Pearl Rum Collection
By Tracy Baker Canada

Reusable packaging, including cases for Black Pearl rum, as well as shelves, an engraved serving tray, hand towels, coasters and glasses.

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And the words of several songs dedicated to pirates and the glorious pirate drink.

Yo-ho-ho, and in a bottle of rum.

Russian literary translation (author - Olga Chigirinskaya), penultimate verse omitted.
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Yo-ho-ho, and in a bottle of rum.
Drink, the devil will take care of the rest!
Yo-ho-ho, and in a bottle of rum.
And the boatswain pierced one with a knife,
And the boatswain's brain was knocked out with a hook,
And the cook, strangled - under the table,
There are bruises on his throat,
And here they are, brave sailors,
Roll around like sacks of rags
Or get drunk in the morning in a cheesy tavern
Yo-ho-ho, and in a bottle of rum!

Crew list for fifteen names.
Yo-ho-ho, and in a bottle of rum.
And everyone is cursed and branded
Yo-ho-ho, and in a bottle of rum.
The captain is slain with a cook's ax,
The cook is stabbed to death with his knife,
He has four holes in his chest
And the gray sky looks into their eyes,
And sprinkles with water - but does not awaken
Neither sunset nor dawn of those who were killed -
Yo-ho-ho, and in a bottle of rum.

Fifteen frozen bodies -
Yo-ho-ho, and in a bottle of rum.
Another defended himself, another did not have time
Yo-ho-ho, and in a bottle of rum.
But no one could escape death:
One caught a bullet, the other - a blade,
The tank and poop are spattered with scarlet blood,
Everyone is lying around dead, motherfucker!
And although their eyes look at the sky -
All their souls run into hell.
Yo-ho-ho, and in a bottle of rum!

There were fifteen of them, dashing guys -
Yo-ho-ho, and in a bottle of rum.
And it seemed that there was no friendly team
Yo-ho-ho, and in a bottle of rum.
And here it stands - a Spanish chest,
It contains seven hundred pieces of silver ingots,
Because of them, a friend climbed a friend,
And, swallowing steel, and, gnawing lead -
All enemies met their end,
But everyone during his life was well done!
Yo-ho-ho, and in a bottle of rum.

Fifteen took the chest on board
Yo-ho-ho, and in a bottle of rum.
Drink, the devil will take care of the rest!
Yo-ho-ho, and in a bottle of rum.
We will tightly wrap them all in the grotto,
Twenty times we will wrap the line,
And we'll throw it overboard with our feet forward -
Rest in peace at the bottom of the sea,
In hell, remember us kindly -
And we will begin to divide the booty ...
Yo-ho-ho, and in a bottle of rum!

Kirill Rivel "Lantern swings in the cardan".
The lantern swings in the cardan,
The creak of bulkheads, twilight ...
And red and black rum in a glass
And coarsely cut tobacco ...
Two pineapples, a bunch of bananas -
The appetizer is heavenly!
We heal wounds with strong rum,
And souls - let them burn in fire!

We are accustomed to in a cramped cockpit
Sleeping on rags between shifts...
And waiting for prey
Dream about girls in taverns!
From Portobello to Tortuga
Ready to fight and spree...
Hearts are accustomed to rude songs,
And ears to the cannon fire!

On course - sail! The flag is on the hafel!
Guns to board! Have fun!
Eyes shine no worse than sabers,
Smoke from the wicks smoke!
Hooks are flying to the screech of buckshot!
Only hell will stop us!
We heal wounds with black rum,
And souls - let them burn in fire!

We're going to Tortuga at half a breeze.
Not everyone, alas, will help rum.
A lantern in a cardan, a cramped cockpit ...
Friends overboard: Jack and Tom,
And Matt, and John, Rubak Benny...
The core - to the feet, in the nostril - a stitch!
I took a copper penny from Jack
What is his shore from the loop!

Looks like a bullet is not enough pennies ...
And he, after all, was one of us!
When we share everything in Cayenne,
I'll light a candle for the piastres!
Sang along to the half-drunk song
Night flasks out of place.
We heal wounds with black rum,
And souls - let them burn in hell!

Kirill Rivel "Rum-drenched oak table".
Rum-drenched oak floor
Night, Port Royal, revel...
The least evil of evils:
Mug, master, mug!
Poverty of the soul and an empty pocket,
Friend, it's not the same!
Saber trail - not a spiritual scar -
A scar on the heart is more expensive!

Earrings in the ears, fire in the hearth,
The game runs out of juice.
God forbid, catchers avoid chases -
We all walk under God!
The body will decorate the shark table
After a long dry...
I will choose the lesser evil of the evils:
Mug, master, mug!
The least evil of evils:
Mug, master, mug!

I saw all this... Where? When?
Brigs in quiet lagoons...
And white cities
And the breakers on the reefs...
Schooners lurking in the night
They hide the guns until the deadline ...

Mug, master, mug!
Memory, old woman, where am I? Be quiet!
Mug, master, mug!

Who am I? Where? Where is the flint treasure?
Name and age? I do not remember!
"Poison, me, poison!" Pilate wheezed.
Roma, me, brothers, Roma!
I sold my sword, I drank my camisole,
Well, I'll lay my soul!
I will choose the lesser evil of the evils:
Mug, master, mug!
I will choose the lesser evil of the evils:
Mug, master, mug!

The sea is beyond time and earth...
my gray age, hello!
Again your parrot shouts: Rubles!
Mine, as of old: Piasters!
Memory, so what? I found myself:
Night, Port Royal, revel...
The least evil of evils:
Mug, master, mug!
The least evil of evils:
Mug, master, mug!

The same famous song. :) in English.
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Fifteen men for a dead man's chest
Yo-ho-ho, and a bottle of rum!
Drink and the devil will take you to the end.
Yo-ho-ho, and a bottle of rum!

Young E. Allison (1853-1932)

Yo ho ho and a bottle of rum

Yo ho ho and a bottle of rum.
The mate was fixed by the bosun's pike
The bosun brained with a marlinspike
And cookey's throat was marked belike
It had been gripped by fingers ten;
And there they lay, all good dead men
Like break o'day in a boozing ken
Yo ho ho and a bottle of rum.

Fifteen men of the whole ship's list
Yo ho ho and a bottle of rum!
Dead and be damned and the rest gone whist!
Yo ho ho and a bottle of rum!
The skipper lay with his nob in gore
Where the scullion's ax his cheek had shore
And the scullion he was stabbed times four
And there they lay, and the soggy skies
Dripped down in up-staring eyes
In murk sunset and foul sunrise
Yo ho ho and a bottle of rum.

Fifteen men of 'em stiff and stark
Yo ho ho and a bottle of rum!
Ten of the crew had the murder mark!
Yo ho ho and a bottle of rum!
Twas a cutlass swipe or an ounce of lead
Or a yawing hole in a battered head
And the scuppers" glut with a rotting red
And there they lay, aye, damn my eyes
looking up at paradise
All souls bound just contrawise
Yo ho ho and a bottle of rum.

Fifteen men of "em good and true
Yo ho ho and a bottle of rum!
Ev"ry man jack could ha" sailed with Old Pew,
Yo ho ho and a bottle of rum!
There was chest on chest of Spanish gold
With a ton of plate in the middle hold
And the cabins riot of stuff untold,
And they lay there that took the plum
With sightless glare and their lips struck dumb
While we shared all by the rule of thumb,
Yo ho ho and a bottle of rum!

More was seen through a sternlight screen...
Yo ho ho and a bottle of rum
Chartings undoubt where a woman had been
Yo ho ho and a bottle of rum.
"Twas a flimsy shift on a bunker cot
With a dirk slit sheer through the bosom spot
And the lace stiff dry in a purplish blot
Oh was she wench or some shudderin' maid
That dared the knife and took the blade
ByGod! she had stuff for a plucky jade
Yo ho ho and a bottle of rum.

Fifteen men on a dead man's chest
Yo ho ho and a bottle of rum
Drink and the devil had done for the rest
Yo ho ho and a bottle of rum.
We wrapped "em all in a mains" l tight
With twice ten turns of a hawser's bit
And we heaved 'em over and out of sight,
With a Yo-Heave-Ho! and a fare-you-well
And a sudden plunge in the sullen swell
Ten fathoms deep on the road to hell
Yo ho ho and a bottle of rum!

Artist Don Maitz.

Even those who are not fond of alcohol know about rum. Not a single story about pirates is complete without this drink, the sea robbers drank it like water. I will briefly discuss what rum is, what it is made from, and why it is associated with pirates.

Rum is a strong alcoholic drink produced by fermenting and then distilling molasses or cane syrup. The resulting distillate is aged for some time in wooden barrels, then diluted to a strength of 40-50 degrees and again insisted in barrels from 2 to 8 years. Only after aging for at least two years is the drink considered real rum. It has a characteristic smell and taste.

A Brief History of Roma

The origin of the word "rum" could not be established. According to one version, the name comes from the word "rumbullion", meaning "din" or "big noise". Other researchers put forward the version that the rum is named after the large glasses of "rummers" that Dutch sailors took on a voyage.

The birthplace of rum is the Caribbean. It was on the local cane plantations that the slaves first discovered that sweet molasses ferments well, and its subsequent distillation removes third-party impurities.

Some historians believe that the island of Barbados is the birthplace of rum, but no documentary evidence has yet been found, so the entire Caribbean is considered the source of rum distribution.

Ancient navigators did not know how to store fresh water on ships. In the holds, she quickly rotted. Pirates solved this problem in a peculiar way, instead of water, they began to take rum on long voyages. It did not deteriorate and allowed the crew not to die of thirst. Captured pirated rum was also used as a substitute for water on warships in Spain and England.

The first official mention of rum dates back to May 1657, when the Massachusetts General Council imposed a ban on its sale. Nowadays, the name and spelling of the word "rum" varies depending on the area of ​​​​its production:

• Ron - in Spanish-speaking countries;
• Rhum - in French speakers;
• Rum - in English speakers.

In the 50s and 60s of the last century, the Soviet Union produced its own rum. Production was established after the establishment of friendly relations with Cuba. Cane alcohol produced in the republics was used as a raw material. Central Asia, and prune juice imitating aging in barrels. It has been exported to more than twenty countries.

The culture of drinking rum

Aged rum (añejo) is drunk neat, and blended varieties are used as an alcoholic base for cocktails. It is also customary to mix rum with other non-alcoholic drinks, for example, coffee with rum. It makes a great invigorating drink.

The most popular brands of rum produced in the US are Bristol Classic Rum and Bacardi (Bacardi). Jamaican rum is represented by the Captain Morgan brand (bottled in the UK), Cuban rum by Havana Club and Ron Varadero. Also on sale you can find Dominican, Indian and Australian rum.

I advise those wishing to try real rum to start acquaintance with the brands "Bacardi" (Bacardi) or "Captain Morgan" (Captain Morgan), since they are considered the standard of quality.

Pirate ROMantika or from the history of Roma
"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 it's probably not a coincidence. the best varieties Roma is made just where the gentlemen of fortune hunted, on the islands of the Caribbean.
For being called the birthplace of rum, a resident of Jamaica, Cuba and the island of Barbados can easily fight. Which is not surprising, because the name of this drink is associated with English word"rumballion", which means a fight or a big brawl. However, this " firewater» has long been calling card Caribbean Islands, that's where this story begins.

For many, rum was and remains "the drink of robbers and pirates." Perhaps this opinion has developed because rum has indeed always been loved by sailors. For centuries, the Spaniards, the British, the French went to sea, and the ship always had a barrel - and more than one - with rum, which they drank from peculiar silver or brass cups that looked like a bucket with a handle. But this was all later, and for the first time, officially, rum became known thanks to the book of the missionary Tertre "The General History of the Antilles, settled by the French", which he wrote in 1657, returning to France from a trip to the Caribbean islands with his father Laba. He, in turn, wondered how the locals can constantly consume such a strong and unpleasant-tasting drink.
It is believed that the name "rum" itself first appeared in the English colony, on the island of Barbados, around 1600. According to various versions, it is either the ending of the word "saccarum" - as the Romans called sugar cane - or comes from the word "rumballion", meaning a fight, a brawl. But if the etymology of the word is still uncertain, 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 since ancient times. His homeland scientists call ancient China and India, as well as New Guinea. It is also known that this plant, resembling reeds and "giving honey", as the Persians said, was brought to Europe by the soldiers of Alexander the Great in 300 BC. In Europe, sugar cane became an alternative to the only sweet at that time - honey, and it began to be cultivated on the shores of the Mediterranean Sea. But, despite the fact that sugar cane and the distillation process were already known long before the discovery of America, the birth of rum occurred later.

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

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

Initially, this drink was called "taffia" or "death of the devil" and it did not resemble modern rum. However, the liquid with a nasty taste and smell had an incredible number of degrees, which greatly pleased both local residents and sailors entering the ports. To improve the taste and quality of the drink, the holy father named Laba brought distillers from France and began to age the drink in oak barrels for cognac technology. This paid off: 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 in Europe, a new exotic was discovered - potatoes, tomatoes, cocoa beans, and hence chocolate. Settler colonists appeared: first the Spaniards, followed by the French and the British. Interestingly, sugarcane also made the journey 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 crop 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. From cane juice, rich in sucrose, it was possible to prepare not only sugar. Europeans familiar with the art of distillation - the British and French - used their knowledge away from their homeland: from fermented cane juice, excellent alcohol could be obtained.

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 world's largest producers of rum. 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.

Laba's father, who spent 10 years in the Antilles, improved the quality of distillation by ordering distillers from France from Charente. Such a distillation apparatus functioned before 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 Île-de-France (Ile Maurice) separated the guildives from sugarcane juice from taffia from molasses, strong syrups, and cane sugar. Rum is nothing but refined taffia. 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 body of a European was not accustomed, killed faster than alcohol, so even small children received their portion of rum (for example, in dough). An alcohol-containing drink was added to the main part of 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, mixing it with fruit juices, they disinfected their wounds, and often they were paid for their work on the ship.

The appearance of rum coincided with the heyday of piracy in the Caribbean, and, perhaps only thanks to this drink, they managed to survive in severe 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 USA, Mexico, Philippines, Madagascar and Reunion, and the most refined are the rums of the French overseas departments, such as Martinique.

The main raw material for the production of the drink is sugar cane, a plant that looks like bamboo, up to 4 meters high on average. It has long, wide leaves and stems 4-5 centimeters in diameter, filled with a substance containing about 15% sucrose. Most sucrose is found in the lower part of the stems. Here it is cut off, crushed, then squeezed, the resulting liquid is filtered and sugar cane juice is obtained. The juice must be brought to the consistency of syrup, after which it partially crystallizes. The 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, molasses (black and light sugarcane molasses), some other products of its processing are taken and everything is fermented. In this case, a special sourdough method is used: residues from previous fermentations are added to the barrel, special yeast(the same process that is used in the production of whiskey, in English "sour mash") and butyric acid bacteria are used here. As a result complex process fermentation, 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 matures, it is subjected to fermentation and complex multi-stage distillation. At the same time, various additives are used as additives. spices(cinnamon, vanilla), citrus or other plants. There are two types of distillation used for distillation. Distillation with an alembic (alambic charentais), the same type used in the production of cognac, produces a heavy rum. If another apparatus is used (patent still), then a light type of rum is obtained.

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

After the second stage, alcohol is quite strong (60% vol.), sharp in taste and smell. It is diluted to 50%, other barrels are filled with this mixture and continue to age from 2 to 8 years. During this period, due to complex chemical transformations inside the barrel, the drink acquires its specific taste and aroma. This reduces the content of alcohols and increases the amount of esters. Esters of butyric, caproic 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, its mixing with water, sugar syrup and clerestory. Acetic and butyric acid esters may also be added to this solution. The result is a wonderful strong drink that has conquered a great many people with its unforgettable taste and aroma.

Rum has a burning taste and a peculiar well-defined aroma. Its color is yellow with a golden hue.

Regardless of the type of 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 takes on a yellow or brown color. Often the color is imparted by the addition of brown sugar syrup.

White rum is not only weaker than brown, but also has more soft taste. It tastes great with a variety of ingredients that make up mixed drinks: fruit juices, liqueurs and carbonated drinks that do not drown out its taste. However, the subtle aroma of this rum dissipates quickly, so it should not be used for hot beverages such as punch or grog. To do this, use dark rum. Rum has a great variety of varieties, caused by the diversity of their origin and local conditions.

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

Rum from different islands varies in taste and aroma, but there are two main types of rum - industrial and agricultural - according to the method of processing. Industrial and agricultural rums are divided into types that have their own production characteristics.

Types of industrial rums: "young" (traditional) - light rum that has matured in metal vats, or dark rum that has undergone short-term aging (for several months) in oak barrels. True, light rum can also have a color, but caramel color gives it to the drink ( allowable amount is 0.4 - 0.5%). The strength of the "young" rum - 40-44% vol. "Old" - rum aged in oak barrels for at least 3 years. He usually has a subtle exquisite taste. Its strength is 44-47% vol. "Aromatic" - 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 quite often used in blends of other rums. In its pure form, "fragrant" rum is not used, with the exception of its use as an additive in confectionery. "Light" - the aroma of such rum is usually very light and weakly expressed: a consequence of rapid fermentation and distillation at elevated temperatures. 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 is not subjected to any further processing. It is colorless, has a pronounced taste and is often used to make cocktails and punches. "Old" - rum aged in oak barrels for at least 3 years. It is thin and fragrant. Its quality can be compared with that of a good cognac.

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

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

Rum is also 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 colors from yellow to black, aged in barrels for at least 5 years. And heavily flavored rum. Various spices and spices are added to it.

Ernest Hemingway made rum a world-famous drink in the 20th century, knowingly describing its burning taste, pronounced aroma and yellow color with a golden tint. 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 now somewhat forgotten, in North and Latin America the position of Roma 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 mandatory attribute of the bar, which is part of several the best cocktails peace.

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 add a slice of lemon to the drink.

Rum is usually mixed with carbonated drinks, syrups, fruit juices. Rum-based cocktails are often lavishly decorated, such as paper umbrellas, sparklers or, for example, orchids, and some cocktails are served in half a coconut.

Rum goes well with all juices, best with lemon, as well as coconut milk, syrup, blue liquor. dark rum can be consumed hot, as part of grogs, where it is mixed with sugar, lemon juice, cinnamon and hot water. Rum, which has undergone a long aging in oak barrels, is drunk in its pure form for 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 hot drink? The thing is that this drink not only cheered up, 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.