Rum

In the 17th century on the sugarcane plantations of the Caribbean, the first distillation of rum took place. Slaves on the plantations discovered that molasses, a by-product of sugar, could be fermented into alcohol. The first pure rums were produced when distillation of these by products removed the impurities.

It is believed that rum first originated on the island of Barbados. The drink’s popularity quickly spread to North America.

The first distillery was established on what is now Staten Island. Three years later, Boston had its own distillery. The manufacturing of rum became a lucrative industry. Plenty of lumber and superior metalworking and technical skills helped New England advance as a large distillery center. The rum produced in New England was lighter and had a more pleasant aroma.

Today there are many grades of rum. The variations depend on where the rum is produced. Light rum, Aaso called silver or white rum, is sweet with a mild flavor. After aging, light rums are often filtered to remove color. Light rums often come from Puerto Rico.

Gold rum, also referred to as amber rum, is aged longer and in wooden barrels. They are stronger and have more flavor than white rums.

Spiced rum gets its flavor from spices such as aniseed, pepper cinnamon and rosemary. Sometimes caramel is used also.

Dark rum, also known as black, brown or red rum, is aged in heavily charred barrels for a longer period of time.

Flavored rums are often infused with flavors such as coconut, banana, lime, and mango. These rums are less than 40% alcohol and are frequently used in tropical drinks.

Over proof rums have more than 60% alcohol and are considered premium boutique rums. They are very carefully produced and are often consumed straight.