(rum) is a strong alcohol made from rum alcohol, which is obtained by fermenting and distilling the juice or waste (syrup) in sugar production from sugarcane.
Rum alcohol is diluted with distilled water, add up to 1% sugar in the solution, tint the resulting mixture (blend) with burnt sugar and pour into oak barrels, which are kept for at least 4 years at a temperature of 18-23 ° C and 70- 80%.
During the aging process, aromatic, coloring and tanning substances pass into the alcohol. Rum acquires a brown color with a golden tinge and slightly burning taste, becomes transparent without turbidity and sediment. The alcohol content is 45-76%.
Rum is produced in all countries where sugarcane is cultivated. Rum is especially popular in Latin America, where it is drunk in pure form without diluting. In other countries, rum is mainly used for making mixed drinks: cocktails – light rum, toning, cooling and punch – heavy rum.
Rum is divided into three types: light (Cuban varieties), medium (Puerto Rican, Barbados and Mexican varieties), heavy (Jamaican, Romany of Martinique and Trinidad). Domestic rum refers to heavy rum and differs intensely pronounced flavor and taste.
Rum is produced in the Caribbean.
Basically, there, in its historical homeland (for the first time the alcoholic properties of rum were discovered in the 17th century on the cane caribbean plantations by local slaves) and even in South America along the Demerara River. The production of rum is also practiced in India and Australia.
Rom occupies a special place in the culture of the West Indies.
Very often, it is associated with piracy and the British Royal Navy, which was engaged in the eradication of sea robbers. At one time rum was a popular means of exchange between people (they used it for mutual settlements in Europe) and even caused a riot rebellion in the 19th century in Australia. In addition, thanks to its popularity, both in colonial America and old Europe, rum has become a reason for the spread of slavery in the American continent.
Rum has long been known to mankind.
More precisely, his predecessors. For example, fermented beverages from sugar cane juice, made in ancient India and China, or bra, used by the Malays over the past thousand years.
It is customary to drink rum from glasses with a thick bottom and walls.
In addition, the glass must necessarily be ice. If desired, you can add a lemon slice to the drink.
Rum can be consumed in its pure form.
Initially, it was so. In some cases, rum was diluted with lemon juice. And only from the middle of the XVIII century in rum, on the orders of Admiral Edward Vernon, in order to avoid the influence of alcohol on sailors, water was added.
There is no single standard for Roma.
On categorical groups in each country, it is divided in its own way, relying on the strength of the Roma and its minimal endurance. For example, in Colombia, a fortress of rum should be at least 50 degrees, while in Venezuela there are enough 40. Standards for the names of Roma in each country will also be their own.
A diluted rum is called grog.
In honor of the raincoat from the Fay (in the English version – grogram cloak), which Admiral Edward Vernon wore in bad weather.
Rum is a traditional drink of English sailors.
For a long time, it was part of their daily diet and was abolished only in July 1970.
Rum is used for cooking and drinking.
For example, for rum punch or cocktails, the most famous of which is “Pina Colada.” It is interesting that on cocktails can go both light and dark rum, while as a flavor for rum dough and balls is only dark rum. Also, dark rum is used to soak fruits and preserve them.
The style of production of rum depends on the area of its production.
So light rum is traditionally made on islands with Hispanic inhabitants, dark is more typical for English-speaking islands, but French-speaking areas are famous for the so-called agricultural rum, which retains the characteristic reed taste. Now you can try flavored rum. To give the rum flavor, it is customary to mix with the tropical drinks the taste of orange, lemon, coconut, mango, etc., with a strength of at least 40 degrees.