Produced in the sun-filled tropics, rum is widely perceived as a summer drink. However, rum also has warming properties, making it an ideal drink to ward of those winter blues. First distilled around 1600, rum is also synonymous with adventure on the seas and is well-recognised as the favourite tipple of pirates and swashbuckling buccaneers. The popular drink also has a strong tradition as the official drink of the Royal Navy. In fact, the New Zealand Navy issued regular tots of rum to sailors up until 1990. |
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The rum industry emerged from the exuberant growth of the sugar cane plantations in the West Indies. Production spread throughout the world, following the introduction of sugar cane, establishing rum’s firm place on the spirits shelf as one of the most popular spirits in the world, throughout summer, winter and indeed all year round.
Although the origins of the word ‘rum’ are uncertain, some believe the word is derived from the botanical name for sugar cane, Saccharum Officiarum, while others believe the word originates from the planters of Barbados, who reputedly called the drink ‘rumbullion’ meaning ‘uproar’ for all of the escapades it induced.
Rum is distilled from the fermented juice of sugar cane or molasses and therefore can be made anywhere sugar is grown, including Philippines, Australia and Fiji to name a few. The quality of the sugarcane, its origins and the speed of the fermentation process, all influence the look, style and flavour of the final product.
Rum can be divided into two basic categories, clear and golden. These are more commonly referred to as light and dark.
Light rums are traditionally produced in Islands such as Puerto Rico and Cuba, while dark rums are produced in tropical islands like Trinidad & Tobago, Jamaica, Haiti and Martinique, and have a more aromatic and richer flavour than light rum.
It’s a little known fact that all rum is clear (or light) as it comes off the still. It is the aging in wooden barrels and maturation processes that give darker rums their colour, and the introduction of caramel. Darker rums are often aged for 3 to 12 years, while light bodied rums are aged from 6 months to 4 years.
Traditional dark rums were generally consumed straight-up. Today rum is used in a variety of ways and is known for its versatility. Ideal for mixing with soft drinks for short and long drinks. Light and dark rums make the essential ingredient in a number of popular cocktail, including Mai Tai, Pina Colada, Mojito and Daiquiris. Of course it is also ideal sipped neat or on-the-rocks and just like most fine spirits, can be enjoyed best when served at room temperature.
During these winter months and indeed all year round, enjoy premium quality light and dark rums.