Rum is the favorite drink of the pirates of the Caribbean. Why is rum called a "pirate" drink?

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, African slaves gave a new breath to the already famous drink. 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.

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 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

The sweet drink owes its popularity to its extraordinary taste, as well as to 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. It's so 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 drink pass quite long cooking. 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 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. Having absorbed the aroma of wood, the liquid 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 rum in the following sequence: the most old drink, in the middle one - a middle-aged drink, and in the upper one - a young one.
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. And the middle tier is “replaced” with a young drink, from the top row.
5. Fresh product is again poured into the barrels for "young" booze and the procedure is repeated anew.

Fortress

Rum is a real drink of "freedom". And it's not about politics at all. How not a 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 digestive systems s.

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!

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 is probably no coincidence that the best varieties of rum are made exactly 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 a hallmark of the Caribbean, and this story begins somewhere in that area.

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 all this was later, and for the first time, officially, rum became known thanks to the book of the missionary Tertra " General history Antilles inhabited by the French", which he wrote in 1657, after returning to France from a trip to the Caribbean islands with his father Laba. He, in turn, wondered how the locals could 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 boilers, 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 cognac technology. This has borne fruit: bad smell disappeared, and the drink changed color. 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, they opened new exotic- 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 fresh water, which quickly disappears, but a reliable and faithful rum that has 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, special yeast (the same process that is used in the production of whiskey, in English "sour mash") and butyric acid bacteria are added to the barrel. As a result complex process fermentation, except ethyl alcohol a significant amount of by-products is formed: esters, higher alcohols, volatile organic acids, aldehydes, ketones, etc. The fermentation temperature is strictly controlled, as it affects the quality of rum.

After the mash is ripe, it is subjected to fermentation and complex multi-stage distillation. At the same time, various spicy herbs (cinnamon, vanilla), citrus fruits or other plants are used as additives. There are two types of distillation used for distillation. Distillation with alembic(alambic charentais), of the same type used in 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. The greatest effect on quality and taste properties rum has esters of butyric, caproic and heptanoic acids.

The final stage is the blending of rum alcohol, that is, its mixing with water, sugar syrup and clair. 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 rum, but also has a milder taste. It goes well with the taste of many components that make up the composition. 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, which matured in metal vats, or dark rum, which 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. Usually it has a delicate, refined 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 using it 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 during elevated temperature. It is mainly used for making cocktails and "long drinks". Its strength ranges from 37 to 45% vol.

Types of agricultural rums: "white bunch" - rum alcohol, which after distillation 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 strong drinks (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.

worldwide famous drink Rum was made in the twentieth century by Ernest Hemingway, who skillfully described its burning taste, pronounced aroma and yellow color with a golden 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 of all with lemon, as well as with coconut milk, syrup, blue liqueur. 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. caribbean hunting for 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.

Does rum make you feel like a pirate? If yes, then I'm with you! It's amazing how an ordinary drink can evoke such 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 his 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 shades due to aging in oak barrels. Despite the fact that rum is produced in different countries ah all over 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 sugar production can 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. After some time, the British abandoned brandy and included rum in the daily diet of all sailors, giving the drink a new name "grog", while changing its composition. The fact is that the rum turned out to be too strong drink and had a bad effect on the 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 types.

Most rum today is still made from molasses, and the rest from natural sugar cane juices, but this is only on French Isles Caribbean Sea. In particular, the island of Martinique produces sugar cane 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. Must be used Fresh Juice sugar cane.
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 contain faster yeasts, while strong rums tend to use slower yeasts, resulting in the most esters, giving the drink has a sharp aroma and deep saturation.

dark rum

In distillation, there are also no hard and fast rules, the only thing 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 flavors. Cachaca is mainly used for famous cocktail caipirinha, 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 of them has unique way tastings. 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 can sometimes 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 called amber rum due to its golden hue. It tastes lighter than dark rum, but stronger than light rum, which makes it the "golden mean" among this family of drinks. As a rule, this rum is aged in white oak barrels and is very popular when mixed 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%! Most famous example This type of rum is Bacardi 151. This rum is drunk, as a rule, in a diluted form, along 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 probably won’t refuse to drink it in its pure form.

Finally

Today we touched on the topic of very interesting drink, 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!

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. The production technology explains the reason for the special popularity of the pirate drink in the Caribbean, on the islands of which there were sugarcane plantations.Most of the Caribbean islands were colonies various countries, each of which made rum according to its own unique recipe.

For example, light rum with mild taste 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 crowded various types 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. Undoubtedly, they were immoral and bad habits but there were other reasons as well.

Being a distilled alcoholic drink, rum does not decompose in the heat, unlike water, which deteriorates after a few days. Therefore, resourceful pirates diluted the “missing” water with rum, mixed with lemon zest and sugar syrup, thanks to which they got rid of the unpleasant smell of “rotten” water and got a delicious, and most importantly, 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 constantly overcame the Caribbean pirates and they had to drink soundly. 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 the golden color was due to aging 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, produced by adding natural flavors 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.