It is considered to be that the first recipe of rum was invented by Barbados slaves 300 years ago. Processing a sugar cane, slaves found out that from the rewandering black treacle strong alcoholic drink turns out.
Instruction
1. Why rum was so called it is authentically unknown. Whether this word came from the English rumbullion that means an alarm, and then it was reduced to more convenient rum. Whether drink received the name from the word rummers - glasses from which the Dutch seafarers drank rum so were called.
2. Today the largest production of rum is on the Caribbean islands. Also rum is produced by Cuba, Venezuela, Panama, Puerto Rico, Dominican Republic, India and Australia. It is remarkable that in the homeland, in Latin America, rum isn't elite drink, as in Europe.
3. In a modern compounding juice of reed and black treacle (molasses) is used. To make rum, it is necessary to pass 4 production phases.
4. At first prepare a mash. For this purpose treacle is diluted with water and fill up in it the cultivated yeast. Then the structure is left to wander. Time of fermentation is caused by the desirable fortress of drink. For light rum there are enough several days, for strong – several weeks of fermentation.
5. Then rum passes a distillation stage. Light grades of drink are overtaken in long vessels, heavy – in copper cubes. Some brands of rum are made of mix of lungs and hard liquors.
6. Any recipe of rum demands endurance. For receiving elite drink it is necessary to draw it at least year. For this period in hot climate the tenth part of rum, and in moderated – only 2% evaporates. It partially explains the fact that the Cuban and Caribbean rum is more expensive Scottish and French.
7. The final stage of preparation of rum is blending. After mixture of drinks of different degree of endurance add caramel to dark grades, and light filter.
8. There are several grades of rum. White use mainly for preparation of cocktails. It is transparent, possesses a light aroma. Gold rum is drawn in barrels where bourbon was cooked. Has characteristic amber color and not too brisk taste.
9. The heaviest is dark rum. It is drawn longer than other grades, it is frequent - in the charry barrels. Dark rum is added to other drinks and dishes, including, by desserts.
10. In pure form the flavored rum is most often used. It is drawn on fruit and spices. Drink undiluted, adding ice.
11. Also there is a matured rum (more than 5 years of endurance) and a rum elixir. The last drink less strong, than traditional rum, its fortress - only 30 degrees. The rum elixir is more similar to taste to liqueur. It is drunk in pure form.