To the middle of the 19th century the people didn't divide rum into grades including because pirates and poor people which existed no business to differences in the production technology of this drink drank it generally. However later made significant changes to methods of its production, and black and white rum as a result appeared.
Production technology of black and white rum
Black rum is a peculiar piracy classics: it was drunk by the old salts trading in robbery. Traditionally this drink is made by double distillation then it is poured in strongly charry barrel made of an oak and maintain within 3-5 years. So long term is connected with the fact that don't add ferment to drink, i.e. it is about natural fermentation of sugar which happens rather slowly. The drink received as a result differs in saturated dark color, strong sharp aroma and a peculiar flavor. The shade of liquid can differ as it depends on features of capacity in which she was stood and also from beverage composition. In particular, to make color more intensive, add caramel to black rum.
At production of white rum, ferment is always used therefore no more than one and a half years mature this drink. However on it differences in manufacturing techniques of drinks don't come to an end. White rum is always matured in the barrels executed from light breeds of wood. Most often for performance of tanks for drink use an ash-tree. Besides, after preparation, white rum is carefully filtered that allows to weaken its taste, to remove a deposit and to make a shade lighter. The shade of white rum can be a miscellaneous. This beverage most often is clear or golden. To decolorize a little liquid and to make it more "noble", producers sometimes add a little caramel to rum.
Important differences between black and white rum
Having tasted both of these drinks, it is possible to define very easily a difference in their taste and fortress. Black rum – much stronger drink, than white therefore the stereotype according to which pirates drank it circles, without diluting, raises serious doubts. Now black rum is most often used or as a basis for cocktails, or as one of ingredients of dishes of the Caribbean kitchen. It is quite difficult drink its undiluted. White rum, on the contrary, very easy. However, he is a part of a set of various cocktails too, however it is much easier to drink it without addition of other drinks. The strong aroma, smack of caramel and treacle, a bright and strong taste and also density is characteristic of black rum. White, on the contrary, on consistence reminds water more, has very soft aroma which is poorly expressed, slightly sweetish taste. This distinction allows to compare traditionally black and white rum as rough and aristocratic, distinguished drink.