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Infused with 9 Naturals. Gold rums are used to make cocktails in which a stronger flavor is preferred. The term Dark Rum is basically meaningless.
Many aged rums are referred to as dark, only to distinguish them from light. The label of dark rum is often assigned to a range of rums that are not clear, from light golden amber to black, as well as rums that are well aged.
Dark types of rum are often aged in oak barrels for lengthy periods. The darkest, richest, heavy bodied rums are often referred to as black rums, offering bold tropical essence to libation and recipes.
Black types of rum are popular ingredients used to balance the flavors of drinks against gold, white and spiced rums. Navy rum refers to the traditional dark, full-bodied rums related with the British Royal Navy.
The Royal Navy was famed for its custom of providing a daily ration of rum to sailors, as far back as when the British fleet captured the island of Jamaica.
Rum traveled aboard ships far better that French brandy. As a matter of fact, where grape-based spirits of wine and brandy ultimately went bad in the heat of the tropics, rum appeared to improve as it aged in the barrels aboard ship.
Many fine types of rum are aged in oak barrels for years to achieve a superior flavor profile. The interaction of spirit and wood has a positive effect on the smoothness, the richness and the subtle flavors of the rum.
Aged rums often signify the finest examples of mature rums from a distillery, often combined to achieve complexity and distinctive flavor profiles.
The cost of storage and the loss of some rum from the barrels through evaporation add to the cost of producing aged rums.
While most rum sold in the U. Vintage rums are most often seen from the French islands, where the growing and processing season is short.
In some cases, private label rum brands purchase a large bulk of rum from a single production year, age the product and bottle it when maturity is peaking.
Most rum available for sale in the U. Types of rum which contain higher concentrations of alcohol are often branded as over proof.
Rums produced for popular consumption are distilled to remove non-alcohol components. The modern distillation process produces a spirit that is usually to proof alcohols.
After aging and blending, most rum is diluted with water to reach the 80 proof standards. Rhum Agricole is a specific category of rhum made mostly in the French territories of the Caribbean, especially Martinique, but similar styles are also produced in Guadeloupe, Marie-Galante and St.
Rhums made in Haiti from cane juice may also be considered agricole by some rum experts. Aquardiente is a spirit fermented and distilled from fruit, most often sugar cane.
Their simple distillation process retains robust flavors of the vegetal matter used. In Columbia, aguardiente is commonly flavored with anise.
Each region of the country produces their own spirit which cannot be exported to other regions. In the Andean region, the spirit is often enjoyed straight.
The cargoes were floated ashore clandestinely before the ships docked, by the British Marines regiment who controlled the sales.
It was against the direct orders of the governors, who had ordered the searching of every docking ship.
Britons living in India grew wealthy through sending ships to Sydney "laden half with rice and half with bad spirits". Rum was intimately involved in the only military takeover of an Australian government, known as the Rum Rebellion.
When William Bligh became governor of the colony, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange.
In response to Bligh's attempt to regulate the use of rum, in , the New South Wales Corps marched with fixed bayonets to Government House and placed Bligh under arrest.
The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in Dividing rum into meaningful groupings is complicated because no single standard exists for what constitutes rum.
Instead, rum is defined by the varying rules and laws of the nations producing the spirit. The differences in definitions include issues such as spirit proof , minimum ageing, and even naming standards.
Mexico requires rum be aged a minimum of eight months; the Dominican Republic, Panama and Venezuela require two years.
Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Grenada and Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum.
Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums produced.
Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language traditionally spoken.
Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the "Spanish-speaking" style.
Seco , from Panama, is also a spirit similar to rum, but also similar to vodka since it is triple distilled.
Aguardiente is also the name for unaged distilled cane spirit in some, primarily Spanish-speaking countries, since their definition of rum includes at least two years of ageing in wood.
A spirit known as aguardiente , distilled from molasses and often infused with anise , with additional sugarcane juice added after distillation, is produced in Central America and northern South America.
Within Europe, in the Czech Republic and Slovakia, a similar spirit made from sugar beet is known as Tuzemak.
In Germany, a cheap substitute for genuine dark rum is called Rum-Verschnitt literally: blended or "cut" rum. This drink is made of genuine dark rum often high-ester rum from Jamaica , rectified spirit , and water.
Very often, caramel coloring is used, too. In Austria , a similar rum called Inländerrum or domestic rum is available.
However, Austrian Inländerrum is always a spiced rum, such as the brand Stroh ; German Rum-Verschnitt , in contrast, is never spiced or flavored.
The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:.
Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers.
Most rum is produced from molasses, which is made from sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it.
The sugar cane's quality depends on the soil type and climate that it was grown in. Within the Caribbean, much of this molasses is from Brazil. Yeast and water are added to the base ingredient to start the fermentation process.
While some rum producers allow wild yeasts to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.
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