RUM shall be the spirit obtained only by alcoholic fermentation and distillation of the MOLASSES, SYRUPS or CANE SUGAR of sugar cane juice. Production must be carried out in such a way that the product has the aroma and flavour derived from the NATURAL VOLATILE ELEMENTS contained in the above materials or formed during the fermentation or distillation process of the named materials (Wayne Curtis, 2007).
Below are a few of the different grades of rum and rum types.
White rum is essentially a modern invention. Pure alcohol doesn’t care about the kind of sugar. Highly distilled alcohols all taste the same. White rum distilled in white oak barrels from cane juice, but it usually isn’t aged. They resulting in an uncomplex profile with subtle hints of almond and vanilla (Jamie Oliver). White rums are used in all sorts of refreshing cocktails. There are a few white rums, which can be sipped alone or dilute with a splash of water (Lynn Hoffman, 2015).
Rhum Agricole is made from freshly pressed sugarcane juice instead of molasses. It’s a style of rum originally distilled in the French Caribbean islands. Cane juice rums are necessarily more expensive than molasses rum:
- They don’t have the sale of sugar to offset the cost of the raw material.
- It takes more energy to distill the lightly alcoholic liquid made from the cane.
The charm of rhum agricole lies in its herbal quality: there is touch of vegetal earthiness that recalls woods and wine (Lynn Hoffman, 2015).
Cachaça is a sugarcane rum from Brazil. Over a billion liters cachaça are produced every year and almost every drop is consumed there. Simple white cachaça is used in a variety of mixed drinks, with the Caipirinha being the most famous cocktail (Lynn Hoffman, 2015).
- White cachaça is usually bottled immediately after distillation and tends to be cheaper (aged for 12 months).
- Dark cachaça usually seen as the “premium” variety, is aged in wood barrels and is meant to be drunk straight (aged for 3 – 15 years).
The idea of spiced rum making it the fastest growing category in the spirits store. Spiced rum include the following spices: cloves, nutmeg, cinnamon, vanilla and allspice. The resemblance of the rum to liquid cake is remarkable and it’s the ultimate teenage fantasy: an alcoholic cupcake (Lynn Hoffman, 2015).
- Lynn Hoffman. (2015). Short Course in Rum. A Guide to Tasting and Talking about Rum. New York: Skyhorse Publishing.
- Wayne Curtis. (2007). And a Bottle of Rum. A History of the New World in Ten Cocktails. New York: Three Rivers Press.