Rum

Rum, the favorite drink of swashbuckling adventurers, was used for some time in Europe as currency on a par with gold. Many varieties of “Barbados water” are now produced in various countries but, as 200 years ago, the most consumed type is light rum, aged only slightly.

Ships in the 17th century were not equipped with the technology to store fresh water for long, and it could easily grow bacteria, so on long voyages sailors took large stocks of rum, beer and wine, earning rum its sea-dog reputation.

In 1655, when the British fleet captured the island of Jamaica, rum became the official drink of the Royal Navy. Subsequently, to reduce the influence of alcohol on the sailors, commanders ordered the rum to be diluted before use. Thus, a mixture of rum with water became known as grog. Rum was part of sailors’ daily diet until the abolition of this rule in 1970.

Most types of rum are still made in the Caribbean. Practically all residents of Cuba, Jamaica and Barbados consider their country the homeland of rum. Perhaps the reason for the dispute is the fact that there is no generally-accepted conventional production technology for the drink.

Rum’s alcoholic strength varies from 35 percent to 57 percent and it can be made from either sugar cane juice or molasses. Every manufacturer has its own fermentation and distillation methods. For example, it was the experiments of Don Facundo Bacardi Masso with distillation technology, carbon filtration, the cultivation of special species of yeast and aging in barrels made of American oak that led to the creation of light rum. Don Facundo moved from Spain to Cuba in 1843, and in 1862 founded the Bacardi company to produce light rum, which still successfully operates today.

There are many varieties of this versatile drink. Light rum is generally used in cocktails, while golden and dark rum can be drunk neat, or used for culinary purposes.

Rum that has been aged is traditionally served in an “old-fashioned” glass with thick walls and an even thicker bottom, with added ice and slices of lemon. Dark rum has a full, burning flavor with nuances of caramel and spice. Heavy Trinidad and Jamaican varieties have a complex caramel flavor with bright, aromatic and fruity notes.

Light rum’s flavor is only weakly pronounced, so it is normally mixed with other drinks. Ernest Hemingway was in the habit of ordering a frozen mixture of a double portion of rum, lime juice, sugar and grenadine syrup. This version of the popular Daiquiri came to be called the Papa Doble.

Rum has always been loved for its cheerful character and the boisterous atmosphere it brings. You can easily see the evidence of this yourself, if you bring a Mojito set to a party: A dozen strong glasses, a big bottle of light rum, soda water, cane sugar, mint, sugar syrup, a wooden pestle and a lot of ice, and your quiet gathering at home becomes a real pirate shindig on the Isle of Tortuga.