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Although the cradle of Rum is in the far east, this drink really came to fruition in the Caribbean. Even before our era, distillates from sugar cane seem to have been made in ancient India. Initially, Rum was made by slaving slaves and drunk by Boekaniers and Planters. Soon it became a boost for the British Navy, while many a European tried to expel the winter chill with Rumpunch. Now Rum is used in all kinds of recipes, mixed in many a cocktail or pure drunk by the true enthusiast.

Rum is "made" in many parts of the world today. Some examples are: Martinique, Jamaica, Cuba, Australia, Jamaica, Brazil, Dominican Republic and Suriname.



The condition is that sugar cane grows (a number of species are now also made without sugar cane) because that is the basis of Rum. Rum is a distillate of the molasses of sugar cane. Sugar cane is a type of grass that can grow up to 6 meters high and bears a mighty flower wreath during flowering. The plant is dependent on a tropical or subtropical climate to reach full maturity, but is also fully present. Cane sugar is extracted from the lower part of the stem, this is done by chopping and rolling the stalks, the thick sticky juice that this method produces, flows into reservoirs and is later almost heated to the boiling point. Cooling then follows, after which the deposited contaminants are removed. Again follows a heating and a cooling and what then remains, is a dark, lush syrup that at that time is already quite pure. This syrup is put in a centrifuge that separates the sugar crystals while it is running, this is later sold as cane sugar. The remaining dark and viscous liquid is called Melasse, from which the Rum is distilled.



The Rum is at that moment colorless, a consequence of the fact that all dyes remain in the equipment during distillation. However, there is both colorless (white) and colored (brown) Rum. The color is created because the Rum ripens for example on Oak barrels and / or caramel (roasted sugar) is added. The maturation of Rum takes a period of about 3 years.



Because of its transparent color, white Rums are extremely suitable for cocktails, mixes and long drinks. The possibilities are unlimited, from the well-known Cola-Rum to beautiful creations like Green Demon. The moments of use vary greatly: from aperitif to "nightcap" in the late evening, also with Brown Rums, delicious cocktails, mixes and long drinks can be made like the Bee`s Kiss, but also because of their more complex character and fuller taste and aroma, pure or on-the-rocks are drunk. The heavier types of brown Rum could also be advertised as an aperitif and even as a digestive in addition to their use as a mixer.



As with Cognac, the years also play a role in Rum. A number of distilleries also put the vintage on the label.
A few rules are:
* Freshly distilled Rum - White, very flavored with a little musty smell. In most countries this young brand is not recognized as Rum, it is also called Sugar Cane Brandy or Aquardiente De Cana.
* White Rum - Usually aged up to 3 years (Light dry, Extra Light, Blanco, Rhum Agricole) this Rum is excellent to mix but less suitable for pure drinking.
* Gold Rum - At least 3 years old (Carta Oro, Aged, Light Medium)
* Brown Rum - At least 7 years old, Extra Aged, Dark, Premium, Black, Rhum de Vesous.
* Spiced Rum - Rum with additions of herbs and / or spices such as Vanilla, Cocoa etc.

For everything counts of course that you have to read the label well and think logically, for example a Brown Rum of 10.00 Euro is of course never 7 years old but mostly blended Rum with coloring.