Rum:

Those who know it - know it well. It comes around during holiday with family and warms you up in the cold season. On ice, mixed, or straight. Rummmmmm!

What is rum?

It is a distilled alcoholic beverage made from sugarcane by-products such as molasses, or, directly from sugarcane juice, by a process of fermentation and distillation. The clear liquid is then usually aged in oak barrels.“Ron Viejo” = ("old rum")“Ron Añejo” = ("aged rum")

How is it made?FermentationYeast and water are added to the base ingredient to start the fermentation process. Dunder (the yeast-rich foam from previous fermentations) is the traditional yeast source in Jamaican Rum - the yeast determines taste and aroma. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Slow-working yeast creates fuller-tasting rum

Distillation

As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. Pot still output contains more congeners (toxic chemicals that are formed during fermentation) than the output from column stills and thus produces fuller-tasting rum

Aging and Blending

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks but can be seen in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product.

Rum History:

Please take the time to enjoy this great look at the history of Rum.http://www.rumshop.net/rumhistory.html

The World of Rum(s):

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

Gold Rum, also called amber rum, is medium-bodied that is generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Light Rum, and can be considered a midway-point between Light and Dark Rum.

Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Among the spices that may be added to create Spiced Rum are cinnamon, rosemary, absinthe/aniseed, or pepper.

Dark Rum, also known by the rum's particular colour as brown rum, black rum, or red rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. This type of rum is most commonly used in cooking.

Flavored Rum: Infused with flavors of fruits such as banana, mango, orange, citrus, coconut or lime. These are generally less than 40% alcohol, serve to flavor similarly themed tropical drinks, and are also often drunk neat or on the rocks.

Over-proof Rum is rum that is much higher than the standard 40% alcohol. Most of these rums bear greater than 60%, in fact, and preparations of 75% to 80% abv occur commonly. An example of this would be the Bacardi 151 proof (75.5%).

Premium Rum: Considered to be the sipping Rum. They have more character and flavor than their "mixing" counterparts, and are generally consumed neat or on the rocks.

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