Rum originated in Jamaica. When sugar production became a large-scale enterprise, it was noticed that slaves became fond of the taste of the fermented residue of crushed sugar cane. The liquid was called aguardiente de cana (liquor from cane). Later it was referred to as saccharum, the scientific name for sugar cane.
The drink, because of its cheap price, became popular with sailors and seafaring men. It soon found its way to Europe where it appealed to lower social classes. In England it became known as “kill-devil” but that term was replaced during the mid-1600s by the name “Rumbullion”—an old English expression which meant uproar or rumpus.
By the early 1900s, Jamaica was exporting over a million gallons of rum annually. Its popularity no doubt contributed to it being finally and officially recognized as a legitimate spirit by England’s Commission on Whiskey and Other Potable Spirits in 1909.
The manufacture of rum begins with the harvesting of sugar cane. The chopped and milled cane produces a juice which, in turn, creates a byproduct known as molasses. Molasses, which is about 55 percent sugar, is the main source of rum. Ten tons of cane are necessary to produce one ton of sugar. The molasses is then diluted with water, thus reducing the sugar content to 15 percent. This mixture is then pasteurized (heated) and placed in fermentation tanks, where cultured yeast is added. There, the molasses converts to alcohol and the alcohol kills the yeast—thus creating what is known as “dead wash”. The dead wash is the distilled using either pot or column stills. Distillation simply separates the water from the alcohol. The rum is then placed in wooden kegs to age. Since distilled rum is colorless, coloring and flavoring agents are frequently added to create different taste sensations.
Rum comes in an infinite variety of flavors and strengths. In the latter regard, the most common proofage is in the 30 or so percentage of alcohol per volume. A so-called over-proof (120) is available at a much higher alcoholic content. Interestingly, native Jamaicans prefer white rum. The most popular brands of rum are from the Appleton Estate.
Rum and molasses were imported from Jamaica and other Caribbean Islands to the northeastern part of the U.S. during America’s colonial and early national history periods. Finished rum was exported to Africa during this era and became an important ingredient in the American role in the slave trade.
Rum-Based Concoctions
Since Jamaica was the birthplace of rum, it is understandable that so many drinks have been developed which utilize it as an ingredient. Some of the more recognizable are:
Calico Jack: over-proof rum, regular rum, pineapple juice, lime juice, triple sec.
Yellowbird: light rum, apricot brandy, liquore Galliano, lime juice, orange juice.
Strawberry Daiquiri: strawberries, sugar, shaved ice, water, lemon, light rum.
Rumrunner: blackberry brandy, lime juice, white rum, grenadine syrup, water.
Planter’s Punch: dark rum, orange juice, grenadine.
Pina Colada: pineapple juice, rum, cream of coconut, lime juice, coconut shavings.
Mango Punch: sugar, white rum, mangoes, water.
Cuba Libre: light rum, cola, lime.
Jamaican Rum Punch: lime juice, rum, water, clear sugar syrup (made by mixing equal parts sugar and water and bringing to a boil).