Rum and other pirate drinks. Pirate drinks: "Yo-ho-ho and a bottle of rum", or what the pirates actually drank

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

If you are not afraid of pirates and you are not alien to the adventure with a strong bottle, then raise the sails, we will set sail! I promise it will be interesting! =)

What is the secret of its unique taste? Where does this incomparable feeling of lightness and freedom come from after the first sip? Maybe it's all about the preparation. Rum goes through a special process of fermentation and alcohol distillation, and is made mainly from sugar cane, or by-products such as molasses. Initially transparent, over time it acquires its rich hues due to exposure to oak barrels. Although rum is produced in various countries around the world, the vast majority of the "good drink" comes from the Caribbean and Latin America.

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

Roma history

Everyone knows rum as a drink of the Royal Navy and pirates, but few know about its origin, and in fact the history of this drink is rooted deep in antiquity. Rumor has it that its initial distillation began in ancient India and China, but this is misleading, in fact it all began in Malaysia. Although some believe that the Malay word "brahma" is the progenitor 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 there are still 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 name of the drink is given in honor of the Dutch word "roemer" (goblet) for drinking. Regardless of its etymology, the term "rum" has been around for centuries and is used all over the world, sometimes with different spellings, but usually with the same pronunciation.

The first distillation of rum began in the 17th century. In places in the Caribbean, there were many plantations on which thousands of slaves worked. Once, once again processing molasses, the slaves realized that this product of sugar production could ferment and eventually turn into alcohol. That's where it all started! Most historians believe that rum was originally discovered on the island of Barbados, but records from the 1620s also state 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. Soon, the distillation of rum became the most profitable industry colonial New England. Initially, rum was similar to whiskey and for a while, even had the role of currency. The drink quickly became popular among men, women and even children. In order to support the growing demand, a trade agreement between the Caribbean and African colonies, known as the "Trade Triangle", was concluded. 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 political game and candidates begin bribing voters with drink in an attempt to influence the election results. And during his inauguration, George Washington generously treated guests to his Barbados rum, thus acquiring future supporters and true friends. If now such an approach seems implausible for us, earlier it was a common practice to treat voters with rum and communicate with them. If not for the growing popularity of whiskey and restrictions from the British Isles, then the production of rum would have remained steadily growing for many years to come.

About the pirate life

Many, including myself, 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 Hollywood fantasy. For those who think so, I will be forced 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. Some time later, the British abandoned brandy and included rum in daily diet 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, preventing them from working. Then, Admiral Edward Vernon ordered that the drink be diluted with something non-alcoholic. The name "grog" comes from Admiral Vernon's "grogram" cloak, which he always wore during inclement weather.

Since the main job of the Royal Navy was the capture of pirates, when a pirate ship was taken, rum became the desired booty and was always divided equally among the crew members. However, unlike Admiral Vernon, most captains, especially pirate ships, did not require their crew to dilute the 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 goods. In addition, the pirates used rum as currency in the port, selling it in exchange for slaves. While many believe that the pirates simply took what they wanted - and there is some truth in this, however - they developed business skills and trade relations. Many pirate warlords used rum as a way to buy a new or repair a real warship. While the Royal Navy and other military organizations increased the consumption of rum, the pirates made the drink more and 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 the production of rum. Most regions have their own customs and traditions, which is one of the reasons why the Caribbean and Latin America still produce the most popular species.

Most rum today is still made from molasses, and the rest from natural sugar cane juices, but this is only on French Isles caribbean. 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 sugar cane juice should be used.
2. Minimum sugar content (Brix > 14°Bx) and minimum pH (pH > 4.7) to prevent the development of undesirable flavors.
3. Juice must be prepared according to the rules, for example, it must be cold.
4. The fermentation process must be intermittent and carried out in open containers with a maximum of 13,208 US gallons or 500 hectoliters.

The fermentation process is quite simple, it uses the usual combination of yeast and water. There is a wide variety of wild and hybrid yeasts, but the standard rule of thumb is that lighter rums tend to have more fast yeast, while in the production of strong rum, slow type yeast is used, which leads to the formation of the most complex esters, giving the drink a sharp aroma and deep saturation.

dark rum

In distillation, there are also no hard and fast rules, the only thing worth remembering is the difference in alcohol in light and dark rum. The last step in the preparation of rum is aging, for which different countries have their own rules. Many countries require a minimum aging period of at least one year. Also, the vast majority of rums are made using American Bourbon Oak to carry out the aging process of the drink. Don't think one year is too short to get decent drink. Keep in mind that most rum is produced in tropical climates and because of this, rum matures much faster than whiskey or even cognac. However, it is worth noting that long exposure in bourbon barrels is a prerequisite for obtaining deep saturation and a noble dark tone. For light rums, there are generally no strict rules for aging storage, and in most cases it is kept in stainless steel tubs. But, there is also an unpleasant experience when caramel coloring is added to rum to change light drink into the dark. There is no way to check this, the only way out is to buy a drink in trusted stores.

Since rum is made different ways in the Caribbean, many regions have developed their own styles that distinguish them 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 mostly from sugar cane juice rather than molasses, giving it a more exotic flavor. In Brazil, they produce their own kind of rum - Cachaca, which is made using younger sugar cane, which gives the drink a light shade. Also, this method of preparation contributes to the strengthening and development of secondary aromas. Cachaca is mainly used for the famous caipirinha cocktail, replacing vodka.

Rum types

Throughout the world, there are seven main types of rum that can be found for sale in most liquor stores, and each has a unique way of tasting. Let's consider each drink separately.

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

dark rum

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

golden rum

It is also often referred to as 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 blended with different drinks.

spiced rum

Spiced rum is still the same “golden” rum, but with the addition of spices. Note: light rum is usually cheaper than its dark counterpart, but this makes it taste qualities don't get worse. You need to understand that each type of rum is suitable for its own purposes - someone likes 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 that 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”.

viscous rum

Many refer to this type of rum as "premium". It is very popular in Scotland and is called "the rum of the world" there. They drink it, mainly, sophisticated people who understand this drink. It is customary to drink it undiluted, and also remember 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 is down the drain. This type of rum refers to drinks with a 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.

Fragrant rum

This type of rum is like amortized vodka, good or bad, you decide. This type of drink is a light rum flavored with desserts or fruits. Fragrant rum is best manifested in tropical cocktails, but if you find "your" taste, then you certainly do 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 about which have been hovering for many centuries. In we'll look at rum-based cocktails, as well as a couple of tips on what kind of rum is best to taste. See you soon!

Among the many varieties of alcohol, there are drinks, the taste of which is permeated 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 a drink of pirates, but as practice shows, rum became known all over the world.

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

History claims that long before maritime invaders became addicted to cane alcohol, it was consumed by the Chinese and Indians. Later a new breath already famous drink given by African slaves. And only after that the pirates touched the famous booze.

Roma history- this is the greatness of centuries, corked in a dusty bottle, concentrated in strong alcohol and a heady aroma, similar to the very smell of old times.

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

History of 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 component of the drink is sugar cane. Therefore, it is precisely those regions of the planet where this plant is common that are considered the birthplace of rum - elite drink. Presumably, rum began its march through history 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 slaves brought from African continent engaged in the cultivation of cane. 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".

Here 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 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 rum began to be associated with pirate ships and the activities that their crews were engaged in.

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

The modern history of "pirated" rum is multifaceted. It is produced in many parts of the world. However, connoisseurs recognize only the drink, which is based on real sugar cane. The rest of the varieties are called fake by skilled winemakers.

In the 50-60s of the last century, the production of its own, Russian rum, was established on the territory of Russia. Similar gesture was a testament strong friendly relations of the country with Cuba. Produced on the territory of the federation, Soviet rum 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", meaning "a lot of noise", was laid down in the drink. But most of all there are adherents of the theory that the word "rum" was based on the Latin name for sugar cane - "saccharum".

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

Popularization

Your popularity sweet drink due to extraordinary taste, as well as a number of circumstances. It was promoted by No alcohol law introduced in America. It was then that illegal traders preferred to import and sell a strong drink 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 on Australian farms it was customary to pay with working alcohol, among which was rum. It was perceived absolutely normal, and, moreover, after the ban on such a "salary" a real rebellion was raised.

To date, the championship among popular manufacturers is held by Bacardi. Its products are exported to more than one and a half hundred countries of the world. Every year, Bacardi produces over 20 million cases of quality product.

Rum produced in hot countries is not customary to stand for more than five years. The point is that liquid in heat 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 older than five years on the shelves.

Production

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

Some varieties of the drink take quite a long time to prepare. It takes up to eight years from the start of production to bottling.

Varieties

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

There are three generally accepted varieties:

• 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 silver. Bottles with such content are additionally labeled, for example, with the word "blanc". Such type of drink it is advised to 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 in alliance with milk.

Gold

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

Some manufacturers achieve a golden hue by bypassing the filtration stage during production. Exists many recipes such alcohol. One of the varieties is prepared with the addition of spicy spices. Bourbon barrels are used to age some varieties.

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

Black

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

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

Exposure and its features

As already mentioned, there is no clear recipe. There is also no consensus on the duration of the aging of the drink. Some manufacturers prefer sell distilled alcohol. Others, on the contrary, after distillation, send the drink to infuse and gain “age”.

Of course, aged rum has more benefits. The liquid that has absorbed the aroma of wood acquires color, aroma and unique taste. Such pleasure is much more expensive than unaged 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 cane drink made of a special material are placed in a row, then the next ones are placed 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 tier, and the young one into the upper tier.
3. Three months later, from the lower tier, a certain amount of alcohol is bottled 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. A middle tier“replace” with a young drink, from the top row.
5. In barrels for "young" booze again poured fresh product and the procedure is repeated again.

Fortress

Rum is a real drink of "freedom". And it's not about politics at all. How not a specific recipe, according to which a 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 in the range of 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 rum making, known to the world. Of course, such a glorious drink also keeps many secrets, which the average connoisseur is not supposed to know.

Attention, only TODAY!

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. Fresh water was always scarce on sea sailing ships, 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.

During the heat fresh water it became musty 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 distillation of fermented molasses, a clear liquid was obtained, which, after long storage in wooden barrels, acquired 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, it protected against 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 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 big amount 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 brews", " Green Dragon”,“ The Hand of the King ”,“ The Cat and the Violin ”,“ Blue Anchor ”or simply“ At 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. It must be assumed that the innkeepers fed their customers and guests with rum of their own making. 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 certain variety of palm tree seeds, soaked in warm water and left for a short time, 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 knead with cold water in large vessels, leave the thoroughly mixed mass 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. “A special drink is also prepared from potatoes. 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 real rum. Some believe that rum was first made in Barbados. Regardless of the initial origin, early Caribbean rum was not known 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 Caribbean islands.
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 a modern drink, in other words, general drunkenness began among the sailors. To avoid this kind of undesirable incidents (and also in order 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 "keep morale high".

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 finishing touch, add a slice of lemon. 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, the 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, 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,” says 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 a pleasant smell and contains, 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". Therefore, the sailors dubbed the new drink 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 the maritime rule: “To poison from the leeward - everything will go to sea, to poison from the windward - on their own 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 it was necessary to be ready to perform complex maneuvers with sails, then the intoxicating Christmas or New Year holiday, 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 nearly 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 strong tea and even milk. The classic recipe is still in use.

text: Olga Kaplyuchenko

***

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.

***

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.
---------

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:
A mug, master, a 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:
A mug, master, a mug!
The least evil of evils:
A mug, master, a 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 ...

A mug, master, a mug!
Memory, old woman, where am I? Be quiet!
A mug, master, a 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:
A mug, master, a mug!
I will choose the lesser evil of the evils:
A mug, master, a 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:
A mug, master, a mug!
The least evil of evils:
A mug, master, a mug!

The same famous song. :) in English.
---------
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.

Rum is a strong alcoholic drink made from the fermented products of sugar cane processing by distillation and subsequent aging in oak barrels. According to different versions, the name "rum" comes from the end of the word "saccarum" - that's how the Romans called sugar cane, or from the word "rumballion", which meant a fight, a brawl.

Rum was the favorite drink of sailors.- for many years, the British, Spaniards, French went to sea, taking with them more than one barrel of rum, which they drank from original silver or brass cups. Rum was extremely popular with Pirates of the Caribbean hunting for merchant ships. The thing is that this drink not only cheered up, raised morale and dulled the feeling of hunger, but also warmed in inclement weather.

Roma homeland

Sugar cane, which serves as a raw material for rum, has been known to mankind since ancient times. China, India and New Guinea are called its homeland. During the colonization of the New World, sugar cane traveled to America and took root there. The land, water and air of the hot and humid Antilles suited him perfectly. Thanks to the settlers, this crop began to be cultivated on the territory of the Dominican Republic, Puerto Rico and Cuba (1500-1520). Then sugar cane spread throughout the tropics. Europeans familiar with the art of distillation - the British and French - used their knowledge away from their homeland. Until the 19th century, English distilleries on the islands of Jamaica and Barbados were considered the world's largest producers of rum.

Today the main rum producing countries- Cuba, Jamaica, Haiti, Puerto Rico, Martinique, Guadeloupe, Trinidad, Barbados, Dominican Republic, Guiana, Brazil and Venezuela, as well as the USA, Mexico, Philippines, Madagascar and Reunion. Rum from different islands differs in taste and aroma.

Rum types

« 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. Fortress - 40-44%.

« Old"- rum aged in oak barrels for at least 3 years. Usually it has a delicate, refined taste. Fortress - 44-47%.

« Fragrant"- rum subjected to a long fermentation process. Such rum is quite often used in blends of other rums, in its pure form it is used only as an additive in confectionery.

« Easy"- rum with a light aroma is obtained as a result of rapid fermentation and distillation during elevated temperature. This rum is used to make cocktails and long drinks. Fortress - 37 to 45%.

« White bunch"- rum alcohol, which, after distillation, is not subjected to any further processing. It is colorless and has a pronounced taste.

« Light"- not very strong rum of white or light yellow color.

« Gold"- strong rum color from yellow to black, aged in barrels for at least 5 years.

« flavored» - rum with various spices and spices.

According to the processing method, two main types of rum are distinguished - industrial And agricultural.

The raw material for industrial rum is molasses, which remains after the production of sugar - the most real industrial production. The molasses itself is obtained by boiling down cane juice.

Agricultural rum also “begins” with cane juice, only mash is prepared from it, and then distilled, obtaining alcohol, i.e. the production of sugar has nothing to do with the production of this type of rum. The resulting rum alcohol, the strength of which is 65-80% by volume, is diluted with distilled water and placed for aging or in oak barrels, giving rum amber shade, or in metal vats, leaving it colorless.

Rum in cocktails

Rum is served in glasses" old fashion”, necessarily with the addition of ice. Rum is usually mixed with carbonated drinks, syrups, fruit juices. It goes well with all juices, best with lemon, as well as coconut milk, syrup, blue liqueur. often richly decorated: it can be paper umbrellas, sparklers or, for example, orchids, and some cocktails are served in half a coconut. Garnished most often with a slice of lemon.

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.

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 is only pleasurable in small quantities, so drinking culture does not involve drinking 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, then it is better to do this. 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 successful way is to 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 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. Golden will become great alternative 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 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. Done right, your party guests will discover a whole new taste of a cocktail they didn't even know existed. Another important rule, 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. Great choice will become an 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.