Dark Rum

History

Dark rum is one of the world's most popular spirits. In fact, there are rum-producing distilleries all over the globe, with the American rum being the best known and most sought after.

However, the origins of rum are not entirely clear. However, it is known that in the 11th century, in Spain, a kind of alcoholic beverage obtained from the fermentation of sugar cane was already being produced.

Later, around the 14th century, Marco Polo himself also referred on occasion to a sugar wine he found in present-day Iran. The Spanish exported large quantities of sugar cane from the Canary Islands to the West Indies, where it grew like nowhere else.

Rum was becoming increasingly famous, but it was not until the 17th century that large-scale production of rum took place, with large plantations of sugar cane. It was the English who were responsible for marketing it throughout Europe, making rum an undeniably popular drink.

This popularity, as well as taking place in Europe, spread to the North American market, and there were even rum distilleries in New York. By the end of the 13th century, there were about 150 distilleries in New England. Most of the beverage's production was consumed domestically, while the rest was used to trade for slaves, gold and ivory on the African continent.

The French were concerned about the rum boom, as they wanted to preserve French alcohol production. The French were so concerned that they went so far as to ban the consumption of molasses and its derivatives for 50 years, which led to it being traded on the black market.

Production

The production of dark rum consists of 4 parts:

Fermentation

The first step is fermentation, where the juice and molasses are extracted from the sugar cane. Molasses is a brown, rather thick liquid that is involved in the manufacture of sugar.

Once these substances are obtained, water and yeast are added to the mixture. It should be noted that the type of yeast used will influence the final flavour and aroma of the rum.

Distillation

In the distillation process, the aim is to separate the alcohol from the water and other substances by heating, thus evaporating the alcohol. The alcohol boils at 78.37 ºC and evaporates. It is then condensed and the result is pure alcohol without any residue that could alter the taste.

Ageing

This is a very important step in order to obtain a quality rum with the desired nuances and flavours. The mixture is placed in the selected barrel and left to settle for the necessary time, which will vary depending on the type of rum to be obtained.

To make dark rum, a minimum of 1 year must pass for aged rum and 3 years in the case of Extra Añejo, with the exception of golden rum, which is somewhere in between white and aged. It is common to add caramel to the mixture to give it more colour.

It should be noted that, if we want a spiced rum, it is at this point that the desired seasonings are added.

Filtering

This part of the process is where the unwanted particles are removed, in order to obtain a better colour and flavour. Some distilleries filter the rum at a temperature as close as possible to the climate of the country to which it will be exported, so that the rum does not suffer and decompose.

Types

We can distinguish the types of rum according to their origin, ageing period and taste.

Origin

Hispanic: In its production, molasses is used from sugar cane. Its flavour is characterised by being sweet and dry, with a light body. It is produced in the Caribbean, America and Spain.

British: It is made from sugar cane molasses, just like the Hispanic one. Its flavour is sweet and usually spicy, it is also full-bodied and dark in colour. It is produced in the Caribbean countries where British colonies once lived.

French: In this case its production is based on sugar cane juice. It is a rum with a strong, dry character, and does not usually contain any additives. As a general rule, they are more expensive than the Hispanic and French ones.

Ageing period

Aged rum: In general, rum that has been aged for a minimum of 1 year in casks can be considered aged for a minimum of 1 year.

Old rum: This type of rum must spend a minimum of 3 years in casks, so it acquires more flavours, and is therefore more intense.

Golden rum : This rum is the smoothest of the three, as its ageing time is halfway between a white rum and an aged rum. To make it more colourful, it is common to add caramel to the mix.

Flavour

Depending on the taste of dark rum, we can distinguish 3 types:

Spiced: For its elaboration, the rum has been macerated in casks with fruits, herbs or flowers, absorbing the flavours and aromas of the chosen ingredients. It is common in British rum.

Sweet: Noted for its high sugar content, which adds sweetness to the blend.

Overproof: This type of rum is characterised by being very strong due to its large volume of alcohol, which is why it is used in the culinary world or for flambéing. It is popular for being the star of the "Zombie", the cocktail that "raises the dead". Would you dare to try it? ;)

Cocktails

When you think of a rum mix, the first thing that comes to mind is probably the classic Rum-Cola or Cuba Libre. However, it's always good to go a step further, so here are some cocktail suggestions for you to take the plunge and break away from the norm.

Zombie

Ice, 50ml of Extra Añejo Rum, 50ml of orange juice, 50ml of pineapple juice, 50ml of lime juice, 25ml of grenadine and 25ml of Overproof Rum.

Mojito

Ice, 50ml lime juice, 50ml aged rum, 150ml sparkling water, 2 tablespoons sugar and mint to taste.

Blond Daikiri

Ice, 1 tbsp sugar, 200ml lemon juice, 50ml golden rum.

Brands

Some of the most prominent brands of dark rum are:

Barceló

Santa Teresa

Bacardi

Legendario

Kong Ron

Flor de Caña

Havana Club

Pampero

Matusalem

Diplomático

Brugal

Negrita 

Cacique

Curiosities

It is easy to think that the country that produces the most rum is located in America, but no, the truth is that India is surprisingly the largest producer in the world. In terms of quality, however, other countries are far ahead thanks to their advanced techniques.

"Rum" is a name that comes from the English word "rumbullion", which means something like a great uproar or riot. From there it came to be called rum in English, and later ron in Spanish.

The oldest rum distillery is located in Barbados and its name is Mount Gay Distillery. Its beginnings date back to 1703.

Although in most countries we are used to drinking it mixed, in the producing countries it is usually drunk on its own.

In addition to its use as an alcoholic beverage, rum is also used in tobacco production and for culinary purposes to prepare sauces and even desserts.