The range of Rums are quite unique. Rums vary from spicy, dry, to a rich and sweet blend:
Light - Filtered to rid the rum of any color, light and dry.
Dark – Dark in color and often thick in texture, rich and sweet.
Spiced – Usually, amber in color, light and spicy.
Anjeo - Means aged, which may vary from types.
40 – 50 % Alcohol By Volume.
HISTORY:
Rums origin can be traced back to 1493, when Columbus sailed from the Carney Islands with sugar cane to the West Indies. Sugar plantations grew across the West Indies. It wasn’t till the seventeenth century, when New York and New England distilleries began using the West Indies molasses to produce rum. However, Puerto Rico has now been making rum for over four hundred years. It wasn’t till the later did their rum get introduced to the rest of the Americas. Before 1775, it is said that the average North American consumed four gallons of rum a year. George Washington passed out rum throughout his electoral campaign. The Boston Tea Party was a result of the British taxing tea but an outcry from the American people on a new tax imposing on their molasses.
Rum
Rum is produced anywhere that sugar grows. This is one of the only spirits that has no specific geographic challenge when it comes to production. Rum is produced from the by-products of sugar cane. It is the distilment of these by-products. It must also be at least 80 proof and that it must be distilled from fermented juice of sugar cane, sugar cane syrup, and sugar cane molasses. It must produce the same characteristics of Rum. There is usually no need for malt because of the sugar cane by-products. Light bodied rums are a result from a high proof distillation process. Because of a higher amount of alcohol, the rum has a shorter aging process. Rum is aged in oak casks for only a year. The blended rums are meant to give off more characteristics because of the mixing of the different characteristics of the other rums. Flavorful rums give each brand a different characteristic. Higher proof of rum gives off its lightness and dryness.
Rum Classification
Rum Production
