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Rum has its origin in the sugar refining process. Sugar Cane was brought to the Caribbean in the late 15th century and the first processing of rum probably occurred on a sugar plantation in the 17th century.
Rum can be made from sugar cane juice or molasses, the latter being the more popular. To make rum, yeast and water are added to the molasses or juice and the mixture is allowed to ferment for about 48 hours. This allows for the sugar to be converted into alcohol. Once the fermentation process is finished, the “must” which is produced is ready for distillation.
The “must” is then distilled by heating it to a degree that causes the alcohol to vapourize very quickly. The vapours travel through a “worm” coil (usually made of copper) and which is immersed in cold water. The water causes the vapours to condense to a liquid which is actually alcohol. This alcohol is then placed in barrels and stored for aging.
All rum is colourless (clear) when produced. To add colour to rum, the rum is caramelized or left to age. The traditional way of aging rum in the Caribbean is to store the rum in oak casks. |
