Rum

Rum is a distilled alcoholic drink made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.

The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States.

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.

Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This drink has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).

Rum display in liquor store
Rum display in a liquor store
Government house rum
Government House rum, manufactured by the Virgin Islands Company distillery in St. Croix, circa 1941

Etymology

Mount Gay Rum Visitors Centre, Spring Garden HWY, Barbados-002
The Mount Gay Rum visitors centre in Barbados claims to be the world's oldest active rum company, with earliest confirmed deed from 1703.

The origin of the word "rum" is generally unclear. In an 1824 essay about the word's origin, Samuel Morewood, a British etymologist, suggested the word might derive from the British slang term for "the best", as in "having a rum time." He wrote:

As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, to denote its excellence or superior quality.[1]

Given the harsh taste of early rum, this interpretation is unlikely. Morewood later suggested another possibility: that the word was taken from the last syllable of the Latin word for sugar, saccharum. This view is commonly held today.

Competing hypotheses abound. One proposes that the word comes from the Turkish name for Greeks, Rûm, as some of the earliest rum spirits were distilled by Greek Christians in the eastern Mediterranean.[1] Other etymologists have mentioned the Romani word rum, meaning "strong" or "potent". These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century. However, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a truncated version of rumbullion or rumbustion.[2] Both words surfaced in English about the same time as rum did (Joan Coromines states 1651 as the first recording of "rumbullion", and 1654 for "rum" -1770 for the first recording in Spanish of ron), and were slang terms for "tumult" or "uproar". This is a far more convincing explanation, and brings the image of fractious men fighting in entanglements at island tippling houses, which are early versions of the bar.[1]

Another claim is the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass.[3] Other options include contractions of the words iterum, Latin for "again, a second time", or arôme, French for aroma.[4]

Regardless of the original source, the name was already in common use by 1654, when the General Court of Connecticut ordered the confiscations of "whatsoever Barbados liquors, commonly called rum, kill devil and the like".[5] A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc."[4]

In current usage, the name used for a rum is often based on its place of origin.

For rums from Spanish-speaking locales, the word ron is used. A ron añejo ("old rum") indicates a rum that has been significantly aged and is often used for premium products.

Rhum is the term that typically distinguishes rum made from fresh sugar cane juice from rum made from molasses in French-speaking locales like Martinique.[6] A rhum vieux ("old rum") is an aged French rum that meets several other requirements.

Some of the many other names for rum are Nelson's blood, kill-devil, demon water, pirate's drink, navy neaters, and Barbados water.[7] A version of rum from Newfoundland is referred to by the name screech, while some low-grade West Indies rums are called tafia.[8]

History

Origins

Vagbhata, an Indian ayurvedic physician (7th century AD) "[advised] a man to drink unvitiated liquor like rum and wine, and mead mixed with mango juice 'together with friends.’” Shidhu, a drink produced by fermentation and distillation of sugarcane juice, is mentioned in other Sanskrit texts.[9]

According to Maria Dembinska, the King of Cyprus, Peter I of Cyprus or Pierre I de Lusignan (9 October 1328 – 17 January 1369), brought rum with him as a gift for the other royal dignitaries at the Congress of Kraków, held in 1364.[10] This is feasible given the position of Cyprus as a significant producer of sugar in the Middle Ages,[11] although the alcoholic sugar drink named rum by Dembinska might not have resembled modern distilled rums very closely. Dembinska also suggests Cyprus rum was often drunk mixed with an almond milk drink, also produced in Cyprus, called soumada.[12]

Another early rum-like drink is brum. Produced by the Malay people, brum dates back thousands of years.[13] Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in the area that became modern-day Iran.[2]

The first distillation of rum in the Caribbean took place on the sugarcane plantations there in the 17th century. Plantation slaves discovered that molasses, a byproduct of the sugar refining process, could be fermented into alcohol.[14] Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first modern rums. Tradition suggests this type of rum first originated on the island of Barbados. However, in the decade of the 1620s, rum production was also recorded in Brazil.[15] A liquid identified as rum has been found in a tin bottle found on the Swedish warship Vasa, which sank in 1628.[16]

A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor."[14]

Colonial North America

The Pirates carrying rum on shore to purchase slaves
Pirates carrying rum to shore to purchase slaves as depicted in The Pirates Own Book by Charles Ellms

After rum's development in the Caribbean, the drink's popularity spread to Colonial North America. To support the demand for the drink, the first rum distillery in the British colonies of North America was set up in 1664 on Staten Island. Boston, Massachusetts had a distillery three years later.[17] The manufacture of rum became early Colonial New England's largest and most prosperous industry.[18] New England became a distilling center due to the technical, metalworking and cooperage skills and abundant lumber; the rum produced there was lighter, more like whiskey. Rhode Island rum even joined gold as an accepted currency in Europe for a period of time.[19] Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 imperial gallons (14 l) of rum each year.[20]

To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th centuries, a labor source to work the sugar plantations in the Caribbean was needed. A triangular trade in rum, molasses, and slaves was established between Africa, the Caribbean, and the colonies to support this need.[21] The exchange was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution.[20] In the slave trade, rum was also used as a medium of exchange. For example, the slave Venture Smith, whose history was later published, had been purchased in Africa for four gallons of rum plus a piece of calico.

The popularity of rum continued after the American Revolution, with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration.[22]

Rum started to play an important role in the political system; candidates attempted to influence the outcome of an election through their generosity with rum. The people would attend the hustings to see which candidate appeared more generous. The candidate was expected to drink with the people to show he was independent and truly a republican.[23][24]

Eventually the restrictions on sugar imports from the British islands of the Caribbean, combined with the development of American whiskey, led to a decline in the drink's popularity in North America.

Naval rum

Royal Navy Grog issue
Wrens during World War II serving rum to a sailor from a tub inscribed "The King God Bless Him" - Robert Sargent Austin
Glas Grog
Rum grog

Rum's association with piracy began with British privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island.[25]

The association of rum with the Royal Navy began in 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum.[26]

Navy Rum was originally a blended rum mixed from rums locally produced in the West Indies. It varies in strength from 95.5 Proof (47.75% ABV) to 114 Proof (57% ABV).

While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered, producing a mixture that became known as grog. Many believe the term was coined in honour of the grogram cloak Admiral Vernon wore in rough weather[27]. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot", until the practice was abolished after 31 July 1970.[28]

Today, a tot (totty) of rum is still issued on special occasions, using an order to "splice the mainbrace", which may only be given by the Queen, a member of the royal family or, on certain occasions, the admiralty board in the UK, with similar restrictions in other Commonwealth navies.[29] Recently, such occasions have included royal marriages or birthdays, or special anniversaries. In the days of daily rum rations, the order to "splice the mainbrace" meant double rations would be issued.

A legend involving naval rum and Horatio Nelson says that following his victory and death at the Battle of Trafalgar, Nelson's body was preserved in a cask of rum to allow transportation back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The [pickled] body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, hence the term "Nelson's blood" being used to describe rum. It also serves as the basis for the term tapping the admiral being used to describe surreptitiously sucking liquor from a cask through a straw. The details of the story are disputed, as many historians claim the cask contained French brandy, whilst others claim instead the term originated from a toast to Admiral Nelson.[30] Variations of the story, involving different notable corpses, have been in circulation for many years. The official record states merely that the body was placed in "refined spirits" and does not go into further detail.[31]

The Royal New Zealand Navy was the last naval force to give sailors a free daily tot of rum. The Royal Canadian Navy still gives a rum ration on special occasions; the rum is usually provided out of the commanding officer's fund, and is 150 proof (75%). The order to "splice the mainbrace" (i.e. take rum) can be given by the Queen as commander-in-chief, as occurred on 29 June 2010, when she gave the order to the Royal Canadian Navy as part of the celebration of their 100th anniversary.

Rum was also occasionally consumed mixed with gunpowder, either to test the proof of an alcohol ration (if the alcohol was diluted, the gunpowder would not ignite after being soaked with alcohol) or to seal a vow or show loyalty to a rebellion.[32]

Colonial Australia

Beenleigh Distillery ca. 1912
Beenleigh Rum Distillery, on the banks of the Albert River near Brisbane, Queensland, circa 1912

Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness, though their alcohol consumption was less than levels commonly consumed in England at the time.[33]

Australia was so far away from Britain that the convict colony, established in 1788, faced severe food shortages, compounded by poor conditions for growing crops and the shortage of livestock. Eventually it was realized that it might be cheaper for India, instead of Britain, to supply the settlement of Sydney. By 1817, two out of every three ships which left Sydney went to Java or India, and cargoes from Bengal fed and equipped the colony. Casks of Bengal Rum (which was reputed to be stronger than Jamaican Rum, and not so sweet) were brought back in the depths of nearly every ship from India. The cargos were floated ashore clandestinely before the ships docked, by the British Marines regiment who controlled the sales. It was against the direct orders of the governors, who had ordered the searching of every docking ship. Britons living in India grew wealthy through sending ships to Sydney "laden half with rice and half with bad spirits."[34]

Rum was intimately involved in the only military takeover of an Australian government, known as the Rum Rebellion. When William Bligh became governor of the colony, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to Bligh's attempt to regulate the use of rum, in 1808, the New South Wales Corps marched with fixed bayonets to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810.[35]

Categorization

Dividing rum into meaningful groupings is complicated because no single standard exists for what constitutes rum. Instead, rum is defined by the varying rules and laws of the nations producing the spirit. The differences in definitions include issues such as spirit proof, minimum ageing, and even naming standards.

Examples of the differences in proof is Colombia, requiring their rums possess a minimum alcohol content of 50% alcohol by volume (ABV), while Chile and Venezuela require only a minimum of 40% ABV. Mexico requires rum be aged a minimum of eight months; the Dominican Republic, Panama and Venezuela require two years. Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Grenada and Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum.[36] In Australia, rum is divided into dark or red rum (underproof known as UP, overproof known as OP, and triple distilled) and white rum.

Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums produced.

Regional variations

Bacardi Building Habana
The Bacardi building in Havana, Cuba

Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language traditionally spoken. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the "Spanish-speaking" style.

Cachaça is a spirit similar to rum that is produced in Brazil. Some countries, including the United States, classify cachaça as a type of rum. Seco, from Panama, is also a spirit similar to rum, but also similar to vodka since it is triple distilled.

Mexico produces a number of brands of light and dark rum, as well as other less-expensive flavored and unflavored sugarcane-based liquors, such as aguardiente de caña and charanda.

A spirit known as aguardiente, distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America.[39]

In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberian rum[40] or simply CJ within Liberia itself[41]) is a cheap, strong spirit distilled from sugarcane, which can be as strong as 43% ABV [86 proof].[42] A refined cane spirit has also been produced in South Africa since the 1950s, simply known as cane or "spook".

Within Europe, in the Czech Republic and Slovakia, a similar spirit made from sugar beet is known as Tuzemak.

In Germany, a cheap substitute for genuine dark rum is called Rum-Verschnitt (literally: blended or "cut" rum). This distilled drink is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low, since the legal minimum is at only 5%. In Austria, a similar rum called Inländerrum or domestic rum is available. However, Austrian Inländerrum is always a spiced rum, such as the brand Stroh; German Rum-Verschnitt, in contrast, is never spiced or flavored.

Grades

The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:

  • Dark rums, also known by their particular colour, such as brown, black, or red rums, are classes a grade darker than gold rums. They are usually made from caramelized sugar or molasses. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as colour. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique.
  • Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are generally less than 40% ABV (80 proof). They mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. This infusion of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol to simulate the tastes of food.
  • Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These gain their dark colour 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 midway between light rum and the darker varieties.
  • Light rums, also referred to as "silver" or "white" rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. Light rums are included in some of the most popular cocktails including the Mojito and the Daiquiri.[43]
  • Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
  • Premium rums, as with other sipping spirits such as Cognac and Scotch, are in a special market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their "mixing" counterparts and are generally consumed straight.
  • Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in colour, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel colour. Among the spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.

Production method

Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.

Fermentation

Starr 030523-0142 Saccharum officinarum
Sugarcane is harvested to make sugarcane juice and molasses.
Rhum distillery Madagascan style I
Artisanal Rum distillery along the N7 road

Most rum is produced from molasses, which is made from sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it. The sugar cane's quality depends on the soil type and climate that it was grown in. Within the Caribbean, much of this molasses is from Brazil.[22] A notable exception is the French-speaking islands, where sugarcane juice is the preferred base ingredient.[2] In Brazil itself, the distilled alcoholic drink derived from cane juice is distinguished from rum and called cachaça.

Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeasts to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.[44] Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.[45] "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence.[2] Distillers who make lighter rums, such as Bacardi, prefer to use faster-working yeasts.[2] Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.[44]

Fermentation products like 2-ethyl-3-methyl butyric acid and esters like ethyl butanoate and ethyl hexanoate give rise to the sweet and fruitiness of rum.[46]

Distillation

As with all other aspects of rum production, no standard method is used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation.[44] Pot still output contains more congeners than the output from column stills, so produces fuller-tasting rums.[2]

Ageing and blending

Many countries require rum to be aged for at least one year.[47] This ageing is commonly performed in used bourbon casks,[44] but may also be performed in other types of wooden casks or stainless steel tanks. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colourless.

Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy. An indication of this higher rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, tropical rum producers may see as much as 10%.[44]

After ageing, rum is normally blended to ensure a consistent flavour. Blending is the final step in the rum-making process.[48] As part of this blending process, light rums may be filtered to remove any colour gained during ageing. For darker rums, caramel may be added to adjust the colour of the final product.

Artificial ageing attempts to match the molecular composition of aged rum using heat and light.[49]

In cuisine

Besides rum punches, cocktails such as the Cuba libre and daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the U.S. helped expand rum's horizons with inventions such as the mai tai and zombie. Other well-known cocktails containing rum include the piña colada, a drink made popular in America by Rupert Holmes' song "Escape (The Piña Colada Song)",[50] and the mojito. Cold-weather drinks made with rum include the rum toddy and hot buttered rum.[51]

A number of local specialties also use rum, including Bermuda's Dark 'N' Stormy (Gosling's Black Seal rum with ginger beer), the painkiller from the British Virgin Islands, and a New Orleans cocktail known as the Hurricane. Jagertee is a mixture of rum and black tea popular in colder parts of Central Europe and served on special occasions in the British Army, where it is called Gunfire. Ti' Punch, French Creole for "petit punch", is a traditional drink in parts of the French West Indies.

Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum and most notably, Mamajuana.

Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of rumtopf, bananas Foster and some hard sauces. Rum is sometimes mixed into ice cream, often with raisins, and in baking it is occasionally used in Joe Froggers, a type of cookie from New England

See also

Notes

  1. ^ a b c Curtis (2006), pp. 34-35
  2. ^ a b c d e f Pacult, F. Paul (July 2002). "Mapping Rum By Region". Wine Enthusiast Magazine.
  3. ^ Blue, p. 72-73
  4. ^ a b Blue p. 73
  5. ^ "The West Indies Rum Distillery Limited". WIRD Ltd. 2009. Retrieved 28 April 2011.
  6. ^ Wayne Curtis. "The Five Biggest Rum Myths". Liquor.com.
  7. ^ Rajiv. M (12 March 2003). "A Caribbean drink". The Hindu.
  8. ^ Curtis (2006), p.14
  9. ^ Achaya, K. T. (1994). Indian Food Tradition A Historical Companion. Oxford University Press. pp. 59, 60. ISBN 978-0195644166.
  10. ^ Maria Dembinska, Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past (Philadelphia: University of Philadelphia Press, 1999) p. 41
  11. ^ J. H. Galloway, 'The Mediterranean Sugar Industry' in Geographical Review Vol. 67, No. 2 (Apr., 1977), p. 190
  12. ^ Maria Dembinska, Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past (Philadelphia: University of Philadelphia Press, 1999) p. 41
  13. ^ Blue p. 72
  14. ^ a b Blue p. 70
  15. ^ Cavalcante, Messias Soares. A verdadeira história da cachaça. São Paulo: Sá Editora, 2011. 608p. ISBN 978-85-88193-62-8
  16. ^ "Arkeologerna: Skatter i havet". UR Play.
  17. ^ Blue p. 74
  18. ^ Roueché, Berton. Alcohol in Human Culture. in: Lucia, Salvatore P. (Ed.) Alcohol and Civilization New York: McGraw-Hill, 1963 p. 178
  19. ^ Blue p. 76
  20. ^ a b Tannahill p. 295
  21. ^ Tannahill p. 296
  22. ^ a b Frost, Doug (6 January 2005). "Rum makers distill unsavory history into fresh products". San Francisco Chronicle.
  23. ^ Rorabaugh, W.J. (1981). The Alcoholic Republic: An American Tradition. Oxford University Press. pp. 152–154. ISBN 978-0195029901.
  24. ^ Buckner, Timothy Ryan (2005). "Constructing Identities on the Frontier of Slavery, Natchez Mississippi, 1760-1860" (PDF). p. 129. Retrieved 6 November 2012.
  25. ^ Pack p. 15
  26. ^ Blue p. 77
  27. ^ Tannahill p. 273
  28. ^ Pack p. 123
  29. ^ Chapter 6 "Supplementary Income," para.0661 "Extra and other issues," Ministry of Defence regulations
  30. ^ Blue p. 78
  31. ^ Mikkelson, Barbara (9 May 2006). "Body found in barrel". Urban Legends Reference Pages. Snopes.com. Archived from the original on 15 January 2009. Retrieved 15 January 2009.
  32. ^ Amitava Dasgupt et al, Antioxidants in Food, Vitamins and Supplements (London: Elsevier, 2014) p.260
  33. ^ Clarke p. 26
  34. ^ Blainey (1966)
  35. ^ Clarke p. 29
  36. ^ Blue p. 81-82
  37. ^ a b "The drink that nearly knocked me out with one sniff" by Nick Davis, BBC News, 6 September 2015
  38. ^ "At a temperance meeting recently held in New Zealand, an intemperate chief addressed the audience, to the surprise of all, in favor of banning rum from the country. Some rude-rum selling foreigners interrupted him with a sneer that he was the greatest drunkard in the region". From The Religious Monitor, or Evangelical Repository Vol. XIV, Hoffman & White, 1837-39, p. 480.
  39. ^ Selsky, Andrew (15 September 2003). "Age-old drink losing kick". The Miami Herald.
  40. ^ "Tourism Industry in Liberia". Uniboa.org. Archived from the original on 31 May 2009. Retrieved 5 December 2009.
  41. ^ "Archived copy". Archived from the original on 21 March 2008. Retrieved 16 April 2008.CS1 maint: Archived copy as title (link)
  42. ^ "Photo-article on Liberian village life". Pages.prodigy.net. Retrieved 15 January 2018.
  43. ^ Warburton, Rob (11 January 2019). "Types of Rum: A Closer Look at The Styles & Variations". The Rum Guys.
  44. ^ a b c d e Vaughan, Mark (1 June 1994). "Tropical Delights". Cigar Aficionado.
  45. ^ Cooper p. 54
  46. ^ Nicol, Denis A. (2003). "Rum". In Lea, Andrew G.H.; Piggott, John R. (eds.). Fermented Beverage Production. Link.springer.com. Springer, Boston, MA. pp. 263–287. doi:10.1007/978-1-4615-0187-9_12. ISBN 978-0-306-47706-5.
  47. ^ Branch, Legislative Services. "Consolidated Federal Laws of Canada, Food and Drug Regulations". laws.justice.gc.ca. Retrieved 19 July 2017.
  48. ^ "Manufacturing Rum". Archived from the original on 20 November 2003. Retrieved 6 November 2012.
  49. ^ Curtiss, Wayne. "One Man's Quest to Make 20-Year-Old Rum in Just Six Days". Wired (30 May 2017). Retrieved 28 July 2017.
  50. ^ Blue p. 80
  51. ^ Cooper p. 54-55

References

  • Blainey, Geoffrey (1966). The Tyranny of Distance: How Distance Shaped Australia's History. Sun Books, Australia. ISBN 978-0333338360.
  • Blue, Anthony Dias (2004). The Complete Book of Spirits : A Guide to Their History, Production, and Enjoyment. HarperCollins. ISBN 978-0-06-054218-4.
  • Curtis, Wayne (2006). And a bottle of rum - a history of the New World in ten cocktails. Crown Publishers. p. 285. ISBN 9781400051670.
  • Clarke, Frank G. (2002). The History of Australia. Greenwood Press. ISBN 978-0-313-31498-8.
  • Cooper, Rosalind (1982). Spirits & Liqueurs. HPBooks. ISBN 978-0-89586-194-8.
  • Foley, Ray (2006). Bartending for Dummies: A reference for the Rest of Us. Wiley Publishing, Inc. ISBN 978-0-470-05056-9.
  • Pack, James (1982). Nelson's Blood: The Story of Naval Rum. Naval Institute Press. ISBN 978-0-87021-944-3.
  • Rorabaugh, W.J. (1981). The Alcoholic Republic. Oxford University Press. ISBN 978-0195029901.
  • Tannahill, Reay (1973). Food in History. Stein and Day. ISBN 978-0-8128-1437-8.

Further reading

  • Williams, Ian (2005). Rum: A Social and Sociable History of the Real Spirit of 1776. Nation Books. (extract)
  • Broom, Dave (2003). Rum. Abbeville Press.
  • Arkell, Julie (1999). Classic Rum. Prion Books.
  • Coulombe, Charles A (2004). Rum: The Epic Story of the Drink that Changed Conquered the World. Citadel Press.
  • Smith, Frederick (2005). Caribbean Rum: A Social and Economic History. University Press of Florida. (Introduction)

External links

Bacardi

Bacardi Limited (; Catalan: [bəkəɾˈði]; Spanish: [bakaɾˈði]) is the largest privately held, family-owned spirits company in the world. Originally known for its eponymous Bacardi white rum, it now has a portfolio of more than 200 brands and labels. Founded in 1862, and family-owned for seven generations, Bacardi employs 6,000 people, manufactures at 29 facilities in 16 markets on four continents, with sales in more than 150 countries. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited. The company sells in excess of 200 million bottles per year. The company's sales in 2007 were US$5.5 billion, up from $4.9 billion in 2006. In recent years sales have stagnated, with the company recording US$4.6 billion in 2014. It laid off 10% of its North American workforce in 2015.Bacardi Limited is headquartered in Hamilton, Bermuda, and has a 16-member board of directors led by the original founder's great-great grandson, Facundo L. Bacardí. Along with other leading alcohol producers, Bacardi is part of a producers' commitments organization focused on reducing harmful drinking.

Cachaça

Cachaça (Portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. Also known as aguardente, pinga, caninha, Marvada and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.

Cheshmeh Pahn-e Dasht Rum

Cheshmeh Pahn-e Dasht Rum (Persian: چشمه پهن دشت روم‎, also Romanized as Cheshmeh Pahn-e Dasht Rūm; also known as Cheshmeh Pahn-e Jahānābād) is a village in Dasht-e Rum Rural District, in the Central District of Boyer-Ahmad County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its population was 152, in 32 families.

Dasht-e Rum Rural District

Dasht-e Rum Rural District (Persian: دهستان دشت روم‎) is a rural district (dehestan) in the Central District of Boyer-Ahmad County, Kohgiluyeh and Boyer-Ahmad Province, Iran. At the 2006 census, its population was 9,874, in 2,006 families. The rural district has 55 villages.

Delirium tremens

Delirium tremens (DTs) is a rapid onset of confusion usually caused by withdrawal from alcohol. When it occurs, it is often three days into the withdrawal symptoms and lasts for two to three days. Physical effects may include shaking, shivering, irregular heart rate, and sweating. People may also see or hear things other people do not. Occasionally, a very high body temperature or seizures may result in death. Alcohol is one of the most dangerous drugs from which to withdraw.Delirium tremens typically only occurs in people with a high intake of alcohol for more than a month. A similar syndrome may occur with benzodiazepine and barbiturate withdrawal. Withdrawal from stimulants such as cocaine does not have major medical complications. In a person with delirium tremens it is important to rule out other associated problems such as electrolyte abnormalities, pancreatitis, and alcoholic hepatitis.Prevention is by treating withdrawal symptoms. If delirium tremens occurs, aggressive treatment improves outcomes. Treatment in a quiet intensive care unit with sufficient light is often recommended. Benzodiazepines are the medication of choice with diazepam, lorazepam, chlordiazepoxide, and oxazepam all commonly used. They should be given until a person is lightly sleeping. The antipsychotic haloperidol may also be used. The vitamin thiamine is recommended. Mortality without treatment is between 15% and 40%. Currently death occurs in about 1% to 4% of cases.About half of people with alcoholism will develop withdrawal symptoms upon reducing their use. Of these, three to five percent develop DTs or have seizures. The name delirium tremens was first used in 1813; however, the symptoms were well described since the 1700s. The word "delirium" is Latin for "going off the furrow," a plowing metaphor. It is also called shaking frenzy and Saunders-Sutton syndrome. Nicknames include the shakes, barrel-fever, blue horrors, bottleache, bats, drunken horrors, elephants, gallon distemper, quart mania, and pink spiders, among others.

List of cocktails

A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added. If beer is one of the ingredients, the drink is called a beer cocktail.

Cocktails often also contain one or more types of juice, fruit, sauce, honey, milk or cream, spices, or other flavorings. Cocktails may vary in their ingredients from bartender to bartender, and from region to region. Two creations may have the same name but taste very different because of differences in how the drinks are prepared.

This article is organized by the primary type of alcohol (by volume) contained in the beverage. Further organization details about the article are as follows:

Cocktails marked with "" are designated as "IBA Official Cocktails" by the International Bartenders Association, and are some of the most popular cocktails worldwide.

Expanded articles are linked. Cocktails without separate articles are listed below, along with their primary ingredients and notable facts.

This article is not intended to be a comprehensive list of all cocktails or every variation thereof, and cocktails for which sufficient information is not available are not included.

Long Island Iced Tea

A Long Island Iced Tea is a type of alcoholic mixed drink typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola, which gives the drink the same amber hue as its namesake. A popular version mixes equal parts vodka, gin, rum, triple sec, with ​1 1⁄2 parts sour mix and a splash of cola. Lastly, it is decorated with the lemon and straw, after stirring with bar spoon smoothly.Most variants use equal parts of the main liquors, but include a smaller amount of triple sec (or other orange-flavored liqueur). Close variants often replace the sour mix with lemon juice, replace the cola with diet cola or actual iced tea, or add white crème de menthe. Most variants do not include any tea.

The drink has a much higher alcohol concentration (approximately 22 percent) than most highball drinks due to the relatively small amount of mixer.

Malibu (rum)

Malibu is a coconut flavored liqueur, made with Caribbean rum, and possessing an alcohol content by volume of 21.0 % (42 proof). As of 2017 the Malibu brand is owned by Pernod Ricard, who calls it a "flavored rum", where this designation is allowed by local laws.

Melkite Greek Catholic Church

The Melkite Greek Catholic Church (Arabic: كنيسة الروم الملكيين الكاثوليك‎, Kanīsat ar-Rūm al-Malakiyyīn al-Kāṯūlīk) is an Eastern Catholic Church in full communion with the Holy See as part of the worldwide Catholic Church. It is headed by Patriarch Youssef Absi, S.M.S.P.., headquartered in Cathedral of Our Lady of the Dormition, Damascus, Syria. The Melkites, Byzantine Rite Catholics, trace their history to the early Christians of Antioch, formerly part of Syria and now in Turkey, of the 1st century AD, where Christianity was introduced by Saint Peter.The Melkite Church is related to the Greek Orthodox Church of Antioch, from which it separated de facto in the mid-18th century. It is mainly centered in Syria, Lebanon, Israel and Palestine. Melkite Greek Catholics are present, however, throughout the world by migration due to persecution. Outside the Near East, the Melkite Church has also grown through intermarriage with, and the conversion of, people of various ethnic heritages as well as transritualism. At present there is a worldwide membership of approximately 1.6 million. While the Melkite Catholic Church's Byzantine rite liturgical traditions are shared with those of Eastern Orthodoxy, the Church has been part of the Catholic Church since the affirmation of its union with the Holy See of Rome in 1724.

Mojito

Mojito (; Spanish: [moˈxito]) is a traditional Cuban highball.

Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.

The mojito is one of the most famous rum-based highballs. There are several versions of the mojito.

Piña colada

The piña colada (; Spanish: piña [ˈpiɲa], "pineapple," and colada [koˈlaða], "strained") is a sweet cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both.

There are two versions of the drink's origin, but both say it originated in Puerto Rico.

RUM-139 VL-ASROC

The RUM-139 VL-ASROC is an anti-submarine missile in the ASROC family, currently built by Lockheed Martin for the U.S. Navy.

Red Rum

Red Rum (bay gelding; 3 May 1965 – 18 October 1995) was a champion Thoroughbred steeplechaser. He achieved an unmatched historic treble when he won the Grand National in 1973, 1974 and 1977, and also came second in the two intervening years, 1975 and 1976. The Grand National is a notoriously difficult race that has been described as "the ultimate test of a horse’s courage". He was also renowned for his jumping ability, having not fallen in 100 races.The 1973 race in which Red Rum secured his comeback victory from 30 lengths behind is often considered one of the greatest Grand Nationals in history. In a 2002 UK poll, Red Rum's historic third triumph in the Grand National was voted the 24th greatest sporting moment of all time.

Rum-running

Rum-running, or bootlegging, is the illegal business of transporting (smuggling) alcoholic beverages where such transportation is forbidden by law. Smuggling usually takes place to circumvent taxation or prohibition laws within a particular jurisdiction. The term rum-running is more commonly applied to smuggling over water; bootlegging is applied to smuggling over land.

It is believed that the term "bootlegging" originated during the American Civil War, when soldiers would sneak liquor into army camps by concealing pint bottles within their boots or beneath their trouser legs. Also, according to the PBS documentary Prohibition, the term "bootlegging" was popularized when thousands of city dwellers sold liquor from flasks they kept in their boot legs all across major cities and rural areas. The term "rum-running" most likely originated at the start of Prohibition in the United States (1920–1933), when ships from Bimini in the western Bahamas transported cheap Caribbean rum to Florida speakeasies. But rum's cheapness made it a low-profit item for the rum-runners, and they soon moved on to smuggling Canadian whisky, French champagne, and English gin to major cities like New York City, Boston, and Chicago, where prices ran high. It was said that some ships carried $200,000 in contraband in a single run.

Rum Hill

Rum Hill is a mountain located in Central New York Region of New York northwest of the Hamlet of Pierstown. Red House Hill is located southeast, Metcalf Hill is located south, Allen Lake and Mohegan Hill are located north-northwest and Otsego Lake is located east of Rum Hill.

Rum and Coke

Rum and Coke, or the Cuba Libre (; Spanish pronunciation: [ˈkuβa ˈliβɾe], "Free Cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. Traditionally, the cola ingredient is Coca-Cola ("Coke"), and the alcohol is a light rum such as Bacardi. It is usually considered a caffeinated alcoholic beverage , but decaffeinated cola is also used. However, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included.

The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War. It subsequently became popular across Cuba, the United States, and other countries. Its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most popular alcoholic drinks. Drink critics often consider the drink mediocre, but it has been noted for its historical significance.

Rûm

Rûm (Arabic pronunciation: [ˈruːmˤ]; singular Rûmi), also transliterated as Roum (in Koine Greek Ῥωμαῖοι, Rhomaioi, meaning "Romans"; in Arabic الرُّومُ ar-Rūm; in Persian and Ottoman Turkish روم Rûm; in Turkish: Rum), is a generic term used at different times in the Muslim world to refer to:

ethnocultural minorities such as the various Christian denominations (called al-Rûm) living in the Near East and their descendants, notably the Antiochian Greek Christians who are members of the Greek Orthodox Church of Antioch and the Melkite Greek Catholic Church of Syria, Lebanon, Northern Israel, occupied Palestine and the Hatay Province in Southern Turkey whose liturgy is still based on Koine Greek

more generally, to Greek Orthodox constituents of the Ottoman Empire and later citizens of Turkey (Rûmi or Rûm in the broader sense, through this use is disappearing with the quasi-extinction of Greek communities in Izmir, Istanbul, Cappadocia, and the Black Sea coast)

geographical areas such as the Balkans and Anatolia, generally to the Eastern Roman Empire in particular or to the Seljuk Sultanate of Rûm in Medieval TurkeyThe name derives from Ῥωμαῖοι, Rhomaioi: "Romans". It refers to the Byzantine Empire, which was then simply known as the "Roman Empire" and had not yet acquired the designation "Byzantine", an academic term applied only after its dissolution. The city of Rome itself is known in modern Arabic as Rūmā روما (in Classical Arabic Rūmiyah رومية). The Arabic term Rûm is found in the pre-Islamic Namara inscription and later in the Quran. In the Sassanian period (pre-Islamic Persia) the word Hrōmāy-īg (Middle Persian) meant "Roman" or "Byzantine", which was derived from Rhomaioi.

Sultanate of Rum

The Sultanate of Rûm (also known as the Rûm sultanate (Persian: سلجوقیان روم‎, Saljuqiyān-e Rum), Anatolian Seljuk Sultanate, Sultanate of Iconium, Anatolian Seljuk State (Turkish: Anadolu Selçuklu Devleti) or Turkey Seljuk State (Turkish: Türkiye Selçuklu Devleti) was a Turko-Persian Sunni Muslim state established in the parts of Anatolia which had been conquered from the Byzantine Empire by the Seljuk Empire, which was established by the Seljuk Turks. The name Rûm was a synonym for Greek, as it remains in modern Turkish, although it derives from the Arabic name for Romans, الرُّومُ ar-Rūm, itself a loan from Greek Ῥωμαῖοι, "Romans"; ie. citizens superordinate to Latin-speakers.The Sultanate of Rum seceded from the Great Seljuk Empire under Suleiman ibn Qutulmish in 1077, following the Battle of Manzikert (1071), with capitals first at İznik and then at Konya. It reached the height of its power during the late 12th and early 13th century, when it succeeded in taking Byzantine key ports on the Mediterranean and Black Sea coasts. In the east, the sultanate absorbed other Turkish states and reached Lake Van. Trade from Iran and Central Asia across Anatolia was developed by a system of caravanserai. Especially strong trade ties with the Genoese formed during this period. The increased wealth allowed the sultanate to absorb other Turkish states that had been established in eastern Anatolia (Danishmends, Mengujekids, Saltukids, Artuqids).

The Seljuq sultans bore the brunt of the Crusades and eventually succumbed to the Mongol invasion in 1243 (Battle of Köse Dağ). For the remainder of the 13th century, the Seljuqs acted as vassals of the Ilkhanate. Their power disintegrated during the second half of the 13th century. The last of the Seljuq vassal sultans of the Ilkhanate, Mesud II, was murdered in 1308. The dissolution of the Seljuq state left behind many small Anatolian beyliks (Turkish principalities), among them that of the Ottoman dynasty, which eventually conquered the rest and reunited Anatolia to become the Ottoman Empire.

Wadi Rum

Wadi Rum (Arabic: وادي رم‎ Wādī Ramm, translating either as "Valley of (light, airborne) sand" or the "Roman Valley"—the latter due to the propensity of Roman architecture in the area), known also as the Valley of the Moon (Arabic: وادي القمر‎ Wādī al-Qamar), is a valley cut into the sandstone and granite rock in southern Jordan 60 km (37 mi) to the east of Aqaba; it is the largest wadi in Jordan.

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