The alcohol content of the drink ranges from 37,5 to 81 %. Traditionally, an alcoholic beverage was sold in Slovakia which was referred to as Tuzemsky rum, but it is produced artificially by flavouring diluted spirit with rum essence.
Rum as we…
The alcohol content of the drink ranges from 37,5 to 81 %. Traditionally, an alcoholic beverage was sold in Slovakia which was referred to as Tuzemsky rum, but it is produced artificially by flavouring diluted spirit with rum essence.
Rum as we know it today originated in the 17th century when black slaves on Caribbean sugar cane plantations discovered that molasses - a by-product of sugar cane sugar production - could be fermented into alcohol. And then it was on its way, the production process was quickly perfected and the world's first rum was born. Suddenly,the Caribbean became a notorious "rum" region. Soon, North America came to love rum. The first production facility was established here in the 17th century on Staten Island, New York. Today, all true rums are the result of fermentation and high-quality distillation of sugar cane molasses.
Thedistillation process produces a clear liquid. The rum acquires its golden to brown colour, a different aroma and flavour during the maturation process in wooden, usually oak, casks, sometimes thanks to the caramel added to the rum.
Rum is native to the Caribbean, but rum from Jamaica and Cuba is particularly famous . Traditional producers are beginning to compete successfully with rums from other parts of the world, where producers are focusing on new trends. The emphasis is no longer on ageing, but on production technology. Modern rums (e.g. from Reunion and Mauritius) are 'fresher'.
Breakdown of rums by colour: - white - dark
By region: - Rhone - molasses base, origin most often from Cuba, Panama, Venezuela, Puerto Rico, Colombia, Dominican Republic, Guatemala and other Caribbean countries - rum - molasses base, originating in Jamaica, Barbados, Trinidad and Tobago or St Kitts - rhum - base sugar cane juice (agricole/agricultural rums, mentioned above), origin Haiti, Martinique, Guadeloupe, Madagascar
By volume of alcohol: - rums with a standard strength of 37,5-40 % - strong overproof rums - can be up to 75,5 % - elixirs - rum liqueur with an alcohol content of up to 37,5 %
By distillation method: - pot still - the still consists of copper pot stills of various sizes, commonly used in the production of whisky and brandy. Rums are heavier and denser. - column still - a continuous still, consisting of two columns, used mainly in the former Spanish colonies. The rums are lighter and sweeter.
According to the basic raw material: - agricole rums (agricole/agricultural rums) - made from sugar cane juice, they are smoother and less sweet (dry) than molasses rums. They are traditionally produced in the former French colonies. - molasses rums (industriel) - make up the majority of rums, made from molasses, a waste product from the production of sugar from sugar cane. They are more aromatic and sweeter.
By maturation: - aged - rums are usually matured in wooden casks (most often oak) and, depending on the length of maturation, acquire the aromas and flavours for which they are so popular - unaged - not matured in casks, but can rest for a few months in stainless steel vats. These are mostly clear and white, sharper and drier rums. They are used in the production of mixed drinks.
By taste (this is not an official division): - sweet rum - most rums are sweet, some are sweetened with sugar in addition to their own sugar. According to the EU regulation of 2021[2], a maximum of 20 g/l can be added. - dry rum - not sweetened, with 0-5 g/l sugar. These are often agricole rums or British-style rums - spiced rums - flavoured rums
Depending on the ageing period and method of ageing: - X.O - XO rum Extra Old, extra old rum (not the norm), may be at least 10 years old (or one of the rums in the blend) - Barrel Proof - aged in a single barrel, not blended before bottling - Reserva - a special method for blending the best and most mature rums - Solera - aged in 3 layers of barrels, youngest at the top progressing down to the oldest - Cask finish - after maturation in one type of cask, the rum is stored for an additional, shorter period of time in another type of cask to subtly alter the character
By composition: - blended rums - blending of several types or vintages of rums of the same brand - single-varietal vintage rums - often limited editions, matured in one type of cask, not blended before bottling
By country of origin: - Caribbean rums - Bumbu, Pyrat, Doorly's, Havana Club, Bacardí, Diplomático - Asian rums - Don Papa, Old Monk - European rums - Bozkov, Heffron, Saison, Dos Maders, Austrian Empire Navy - other rums (countries Australia, Brazil, Madagascar, Mauritius) - Blue Mauritius, Dzama, cachaca
The alcohol content of the drink ranges from 37,5 to 81 %. Traditionally, an alcoholic beverage was sold in Slovakia which was referred to as Tuzemsky rum, but it is produced artificially by flavouring diluted spirit with rum essence.
Rum as we…
The alcohol content of the drink ranges from 37,5 to 81 %. Traditionally, an alcoholic beverage was sold in Slovakia which was referred to as Tuzemsky rum, but it is produced artificially by flavouring diluted spirit with rum essence.
Rum as we know it today originated in the 17th century when black slaves on Caribbean sugar cane plantations discovered that molasses - a by-product of sugar cane sugar production - could be fermented into alcohol. And then it was on its way, the production process was quickly perfected and the world's first rum was born. Suddenly,the Caribbean became a notorious "rum" region. Soon, North America came to love rum. The first production facility was established here in the 17th century on Staten Island, New York. Today, all true rums are the result of fermentation and high-quality distillation of sugar cane molasses.
Thedistillation process produces a clear liquid. The rum acquires its golden to brown colour, a different aroma and flavour during the maturation process in wooden, usually oak, casks, sometimes thanks to the caramel added to the rum.
Rum is native to the Caribbean, but rum from Jamaica and Cuba is particularly famous . Traditional producers are beginning to compete successfully with rums from other parts of the world, where producers are focusing on new trends. The emphasis is no longer on ageing, but on production technology. Modern rums (e.g. from Reunion and Mauritius) are 'fresher'.
Breakdown of rums by colour: - white - dark
By region: - Rhone - molasses base, origin most often from Cuba, Panama, Venezuela, Puerto Rico, Colombia, Dominican Republic, Guatemala and other Caribbean countries - rum - molasses base, originating in Jamaica, Barbados, Trinidad and Tobago or St Kitts - rhum - base sugar cane juice (agricole/agricultural rums, mentioned above), origin Haiti, Martinique, Guadeloupe, Madagascar
By volume of alcohol: - rums with a standard strength of 37,5-40 % - strong overproof rums - can be up to 75,5 % - elixirs - rum liqueur with an alcohol content of up to 37,5 %
By distillation method: - pot still - the still consists of copper pot stills of various sizes, commonly used in the production of whisky and brandy. Rums are heavier and denser. - column still - a continuous still, consisting of two columns, used mainly in the former Spanish colonies. The rums are lighter and sweeter.
According to the basic raw material: - agricole rums (agricole/agricultural rums) - made from sugar cane juice, they are smoother and less sweet (dry) than molasses rums. They are traditionally produced in the former French colonies. - molasses rums (industriel) - make up the majority of rums, made from molasses, a waste product from the production of sugar from sugar cane. They are more aromatic and sweeter.
By maturation: - aged - rums are usually matured in wooden casks (most often oak) and, depending on the length of maturation, acquire the aromas and flavours for which they are so popular - unaged - not matured in casks, but can rest for a few months in stainless steel vats. These are mostly clear and white, sharper and drier rums. They are used in the production of mixed drinks.
By taste (this is not an official division): - sweet rum - most rums are sweet, some are sweetened with sugar in addition to their own sugar. According to the EU regulation of 2021[2], a maximum of 20 g/l can be added. - dry rum - not sweetened, with 0-5 g/l sugar. These are often agricole rums or British-style rums - spiced rums - flavoured rums
Depending on the ageing period and method of ageing: - X.O - XO rum Extra Old, extra old rum (not the norm), may be at least 10 years old (or one of the rums in the blend) - Barrel Proof - aged in a single barrel, not blended before bottling - Reserva - a special method for blending the best and most mature rums - Solera - aged in 3 layers of barrels, youngest at the top progressing down to the oldest - Cask finish - after maturation in one type of cask, the rum is stored for an additional, shorter period of time in another type of cask to subtly alter the character
By composition: - blended rums - blending of several types or vintages of rums of the same brand - single-varietal vintage rums - often limited editions, matured in one type of cask, not blended before bottling
By country of origin: - Caribbean rums - Bumbu, Pyrat, Doorly's, Havana Club, Bacardí, Diplomático - Asian rums - Don Papa, Old Monk - European rums - Bozkov, Heffron, Saison, Dos Maders, Austrian Empire Navy - other rums (countries Australia, Brazil, Madagascar, Mauritius) - Blue Mauritius, Dzama, cachaca
