Trade Goods | Rum Rum Background Rum is a type of alcohol that is made from sugarcane and its associated products such as molasses . Through the processes of fermentation and distillation a clear liquid is produced that is then aged in oak barrels. Most of the rum of the world both during the Golden Age of Piracy and the present day is produced in the Caribbean and Latin America. Although it is produced elsewhere now, the history of the product is steeped in the West Indies . Rum was famous not only among pirates but among the Royal Navy and the Spanish as well. In the Golden Age of Piracy the trade and exchange of rum was almost as valuable as coined money and it was one of the major products on the Trans-Atlantic Triangular Trade route. It was so important to sailors because it provided a way for them to have fresh drinking water as the alcohol would kill all the bacteria. The pirates created a concoction called bumbo out of rum while the Royal Navy made grog out of it by mixing rum with Beer or water. The Spanish called rum, ron viejo or "old rum", and ron añejo or "aged rum". Origins The precursors to rum date back to antiquity.

Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or in China,[2] and to have spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years.[9] Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in the area that became modern-day Iran.[2] The first distillation of rum in the West Indies occurred on the massive sugarcane plantations that developed during the 17th century. It is believed that this happened on the British island of Barbados where slaves working on a plantation discovered that molasses could be fermented into alcohol. Later the colonists realized that by distilling this product they could remove the impurities and create a smooth alcohol.

The earliest mentions of rum in the historical record are from a 1651 document from Barbados that states; "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor." Rum was also found in a tin bottle found on the Swedish warship named the Vasa that sunk in 1628. As soon as rum developed however, its popularity surged across the New World. In 1664 the first rum distillery was set up in the Province of New York on Staten Island in order to meet the colonists growing demand for the product. Another distillery developed in Boston in the Province of Massachusetts Bay three years later in 1667. Rum in fact would become the single largest export and the most prosperous industries of the New England. Eventually the success of the product spread to all the other colonies and it would become one of the major exports from British North America back to Europe. In order to support this massive consumer demand for rum along with the growing demand for sugar meant that more plantations had to be developed and more slaves imported to work them.

This helped established the Trans-Atlantic Triangular Trade which saw the movement of manufactured goods such as guns , luxury goods , cloth , beer and iron be exported from Europe to West Africa where they were traded with local kingdoms and tribes for slaves that would be sent to the New World. From West Africa luxury goods such as gold , ivory , spices and hardwoods would all be brought back to Europe. The slaves from West Africa were then brought to the Caribbean and British North America where they were sold at various slave markets. Ships would then pick up products such as sugarcane and its products such as sugar , molasses and rum and head up to either British North America or back to Europe. If they headed to British North America merchants could also pick up goods such as whale oil , furs and hides along with natural resources such as lumbar , indigo , tobacco , silk and rice before heading back to Europe to sell everything at a massive profit. Goods would also go from North America to West Africa such as rum, iron, gunpowder , cloth and tools . The sugar trade was so important to the imperial structure that the Sugar Act of 1764 may have been responsible for initiating the American Revolution.

Rum was popular all throughout the American Revolution as well as George Washington requested a barrel of rum from Barbados at his first inauguration in 1789. However, over time with bans on British rum imports and the rise of American whiskey the popularity of rum has waned since its heyday during the Golden Age of Piracy. Types of Rum Rum Grog Rum's association with piracy began with British privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island.[20] The association of rum with the Royal Navy began in 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum.[21] While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered producing a mixture that became known as grog.

While many believe the term was coined in honor of the grogram cloak Admiral Vernon wore in rough weather,[22] the term predates his famous order. It probably originates in the West Indies, perhaps of African etymology. The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after 31 July 1970.[23] Today, a tot (totty) of rum is still issued on special occasions, using an order to "splice the mainbrace", which may only be given by the Queen, a member of the royal family or, on certain occasions, the admiralty board in the UK, with similar restrictions in other Commonwealth navies.[24] Recently, such occasions have included royal marriages or birthdays, or special anniversaries. In the days of daily rum rations, the order to "splice the mainbrace" meant double rations would be issued. A legend involving naval rum and Horatio Nelson says that following his victory and death at the Battle of Trafalgar, Nelson's body was preserved in a cask of rum to allow transportation back to England. Upon arrival, however, the cask was opened and found to be empty.

The [pickled] body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, hence the term "Nelson's blood" being used to describe rum. It also serves as the basis for the term tapping the admiral being used to describe surreptitiously sucking liquor from a cask through a straw. The details of the story are disputed, as many historians claim the cask contained French brandy, whilst others claim instead the term originated from a toast to Admiral Nelson.[25] Variations of the story, involving different notable corpses, have been in circulation for many years. The official record states merely that the body was placed in "refined spirits" and does not go into further detail.[26] Rum was also occasionally consumed mixed with gunpowder, either to test the proof of an alcohol ration (if the alcohol was diluted, the gunpowder would not ignite after being soaked with alcohol) or to seal a vow or show loyalty to a rebellion.[citation needed] Bumbo In the slave trade, rum was also used as a medium of exchange.

For example, the slave Venture Smith, whose history was later published, had been purchased in Africa for four gallons of rum plus a piece of calico. Pirates carrying rum to shore to purchase slaves as depicted in The Pirates Own Book by Charles Ellms The Navy Rum Issue | GUN PLOT The Navy Rum Issue Submitted by Stones on Mon, 14/05/2012 - 20:43 Before the XVII century, the ration of drink in the Navy was one gallon of beer or wine a day. Owing to stowage difficulties, Admiral Blake introduced brandy instead of beer in about 1650; rum replaced brandy in 1687 following the conquest of Jamaica. The ration then was half a pint of rum twice daily - half that quantity for Boys. Before brandy or rum were drunk by the sailors, beer was the accepted ration drink provided. In their days, Hawkins and Frobisher said they could cruise as long as the beer lasted. But the beer must been terrible stuff - according to William Thompson, who addressed an "appeal to the public to prevent the Navy being supplied with pernicious provisions" (1761).

It "stands as abominably as the foul stagnant water which is pumped out of many cellars in London at the midnight hour and the sailors were under the necessity of shutting their eyes and stopping their breath by holding their noses before they could conquer their aversion so as to prevail upon themselves in their extreme necessities to drink it". In 1634 Nathaniel Knott, in his "Advice of a Seaman" wrote that "The brewers have gotten the art to sophisticate beer with broom instead of hops, and ashes instead of malt, and (to make it more lively) to pickle it with salt water so that, whilst it is new, it shall seemingly be worthy of praise, but in one month wax worse than stinking water". In 1740 Admiral Vernon (commonly known as "Old Grog" because of the cloak he habitually wore which was made of a coarse kind of taffeta called Grogram) introduced the watering-down of the sailors' rum The watered rum accordingly soon achieved the name of 'Grog'.

In 1740 the issue was 1 pint of rum mixed with 1 quart of water, issued in the forenoon and again in the evening; the evening issue was stopped in 1824 and the ration of rum reduced to one gill (eighth of a pint) per man per day in 1850. Above: Admiral Vernon (Old Grogam) Admiral Vernon's actual instruction about grog is contained in a letter dated from HMSBURFORD at Port Royal, Jamaica, 30 August, 1740; it directs that the daily allowance of 1 pint of rum per man is to be mixed with a quart of water `in one scuttled butt kept for that purpose, and to be done upon deck, in the presence of the Lieutenant of the Watch, who is to see that no man is cheated of his proper allowance'.

(A 'scuttled butt' is a barrel with one end removed) Grog is the mixture of one-eighth of a pint (1 gill) of rum with one quarter of a pint of water (i.e., 1 part rum, 2 parts water) issued as a daily ration to all ratings below Petty Officer of and over the age of 20 years who desire it. CPO's and POs draw their rum neat. Two-water grog replaced three-water grog early in 1937. (i.e. 1 part rum to 1 part water) Men entitled to the rum or grog issue who do not draw it receive Grog Money in lieu. Officers are not entitled to the daily ration of rum or grog. Grog money was increased to 3 pence per day in 1919; prior to then it had been 1 Shilling and 7 pence per month. U.A. (UNDER AGE) A rating below the age of 20 years is not allowed to receive the daily rum ration; he is accordingly marked in the ship's books with the letters U.A. (= Under Age).

He is similarly debarred from drawing grog in which to splice the mainbrace. The expression is sometimes used offensively by an older rating to a youngster to emphasise his youth. Twenty years as the minimum age for drawing the spirit ration was introduced in November, 1881. PLUSHERS Naval unofficial name given to the residue remaining in the grog tub after the daily issue has been made, or in the mess fanny after each man has had his share; from the French "Plus". That which remains in the grog tub is required by the regulations to be thrown overboard. rum - definition - What is ? What is ? rum definition : rum Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels. The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Austria, Spain, Australia, New Zealand, Fiji, the Philippines, India, Reunion Island, Mauritius, South Africa, Taiwan, Thailand, Japan, the United States, and Canada.

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced. Rum plays a part in the culture of most islands of the West Indies as well as in The Maritimes and Newfoundland. This beverage has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion). ==Etymology== The origin of the word "rum" is generally unclear. In an 1824 essay about the word's origin, Samuel Morewood, a British etymologist, suggested it might be from the British slang term for "the best", as in "having a rum time." He wrote: Given the harsh taste of early rum, this is unlikely.

Morewood later suggested another possibility: that it was taken from the last syllable of the Latin word for sugar, saccharum, an explanation commonly heard today. Both words surfaced in English about the same time as rum did (Joan Coromines states 1651 as the first recording of "rumbullion", and 1654 for "rum" -1770 for the first recording in Spanish of ron), and were slang terms for "tumult" or "uproar". This is a far more convincing explanation, and brings the image of fractious men fighting in entanglements at island tippling houses, which are early versions of the bar. Other options include contractions of the words iterum, Latin for "again, a second time", or arôme, French for aroma. Regardless of the original source, the name was already in common use by 1654, when the General Court of Connecticut ordered the confiscations of "whatsoever Barbados liquors, commonly called rum, kill devil and the like".

A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc." A rhum vieux ("old rum") is an aged French rum that meets several other requirements. Some of the many other names for rum are Nelson's blood, kill-devil, demon water, pirate's drink, navy neaters, and Barbados water. A version of rum from Newfoundland is referred to by the name screech, while some low-grade West Indies rums are called tafia. ==History== ===Origins=== The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or in China, Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in the area that became modern-day Iran. Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests rum first originated on the island of Barbados.

However, in the decade of the 1620s, rum production was recorded in Brazil. A liquid identified as rum has been found in a tin bottle found on the Swedish warship Vasa, which sank in 1628. A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor." The manufacture of rum became early Colonial New England's largest and most prosperous industry. New England became a distilling center due to the technical, metalworking and cooperage skills and abundant lumber; the rum produced there was lighter, more like whiskey. Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of of rum each year. To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th centuries, a labor source to work the sugar plantations in the Caribbean was needed.

A triangular trade was established between Africa, the Caribbean, and the colonies to help support this need. The exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution. Rum started to play an important role in the political system; candidates attempted to influence the outcome of an election through their generosity with rum. The people would attend the hustings to see which candidate appeared more generous. The candidate was expected to drink with the people to show he was independent and truly a republican. In the 1833 Mississippi state senate election, one candidate, Judge Edward Turner, poured his drinks and socialized with the people. He was more personal and it appeared as if he was going to win. The other candidate, a Methodist parson named Dick Stewart, announced he would not be pouring their drinks and they could have as much as they wanted; Dick Stewart won. Eventually the restrictions on sugar imports from the British islands of the Caribbean, combined with the development of American whiskey, led to a decline in the drink's popularity in North America. ===Naval rum=== Rum's association with piracy began with British privateers trading on the valuable commodity.

As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island. The association of rum with the Royal Navy began in 1655, when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. Navy Rum was originally a blended rum mixed from rums locally produced in the West Indies. It varies in strength from 95.5 Proof (47.75% ABV) to 114 Proof (57% ABV). While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered producing a mixture that became known as grog. While many believe the term was coined in honor of the grogram cloak Admiral Vernon wore in rough weather, the term predates his famous order. It probably originates in the West Indies, perhaps of African etymology.

The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after 31 July 1970. Today, a tot (totty) of rum is still issued on special occasions, using an order to "splice the mainbrace", which may only be given by the Queen, a member of the royal family or, on certain occasions, the admiralty board in the UK, with similar restrictions in other Commonwealth navies. Recently, such occasions have included royal marriages or birthdays, or special anniversaries. In the days of daily rum rations, the order to "splice the mainbrace" meant double rations would be issued. A legend involving naval rum and Horatio Nelson says that following his victory and death at the Battle of Trafalgar, Nelson's body was preserved in a cask of rum to allow transportation back to England. Upon arrival, however, the cask was opened and found to be empty. The [pickled] body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, hence the term "Nelson's blood" being used to describe rum.

It also serves as the basis for the term tapping the admiral being used to describe surreptitiously sucking liquor from a cask through a straw. The details of the story are disputed, as many historians claim the cask contained French brandy, whilst others claim instead the term originated from a toast to Admiral Nelson. Variations of the story, involving different notable corpses, have been in circulation for many years. The official record states merely that the body was placed in "refined spirits" and does not go into further detail. The Royal New Zealand Navy was the last naval force to give sailors a free daily tot of rum. The Royal Canadian Navy still gives a rum ration on special occasions; the rum is usually provided out of the commanding officer's fund, and is 150 proof (75%). It is consumed on the order "up spirits". The order to "splice the mainbrace" (i.e. take rum) can be given by the Queen as commander-in-chief, as occurred on 29 June 2010, when she gave the order to the Royal Canadian Navy as part of the celebration of their 100th anniversary.

Rum was also occasionally consumed mixed with gunpowder, either to test the proof of an alcohol ration (if the alcohol was diluted, the gunpowder would not ignite after being soaked with alcohol) or to seal a vow or show loyalty to a rebellion. ===Colonial Australia=== Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness, though their alcohol consumption was less than levels commonly consumed in England at the time. Australia was so far away from Britain that the convict colony, established in 1788, faced severe food shortages, compounded by poor conditions for growing crops and the shortage of livestock. Eventually it was realized that it might be cheaper for India, instead of Britain, to supply the settlement of Sydney.

By 1817, two out of every three ships which left Sydney went to Java or India, and cargoes from Bengal fed and equipped the colony. Casks of Bengal Rum (which was reputed to be stronger than Jamaican Rum, and not so sweet) were brought back in the depths of nearly every ship from India — although taken to shore clandestinely—to the dismay of the governors. 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, but in response to Bligh's attempt to regulate the use of rum, in 1808, 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 1810. ==Categorization== 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 aging, and even naming standards. Examples of the differences in proof is Colombia, requiring their rums possess a minimum alcohol content of 50% alcohol by volume (ABV), while Chile and Venezuela require only a minimum of 40% ABV. 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. In Australia, rum is divided into dark or red rum (underproof known as UP, overproof known as OP, and triple distilled) and white rum. Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums produced. ===Regional variations=== 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. * English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Antigua, Trinidad and Tobago, Grenada, Barbados, Saint Lucia, Belize, Bermuda, Saint Kitts, the Demerara region of Guyana, and Jamaica are typical of this style. * In Jamaica particularly, a version called "Rude Rum" or "John Crow Batty" is served in some places and it is reportedly much stronger in alcohol content being listed as one of the 10 strongest drinks in the world, while it might also contain other intoxicants. Ska star Prince Buster, who had a hit called "Rum and Coca-Cola", claimed in an interview that "when water was added [to rude rum] as a chaser the brew was so potent, smoke would rise out of the glass". * French-speaking islands are best known for their agricultural rums (rhum agricole).

These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style. * Spanish-speaking islands and countries traditionally produce añejo rums with a fairly smooth taste. Rums from Cuba, Guatemala, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. The Canary Islands produces honey rum known as ron miel de Canarias and carries a geographical designation. Cachaça is a spirit similar to rum that is produced in Brazil. Some countries, including the United States, classify cachaça as a type of rum. Seco, from Panama, is also a spirit similar to rum, but also similar to vodka since it is triple distilled. Mexico produces a number of brands of light and dark rum, as well as other less-expensive flavored and unflavored sugarcane-based liquors, such as aguardiente de caña and charanda.

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. In West Africa, and particularly in Liberia, 'cane juice' (also known as Liberian rum or simply CJ within Liberia itself) is a cheap, strong spirit distilled from sugarcane, which can be as strong as 43% ABV [86 proof]. A refined cane spirit has also been produced in South Africa since the 1950s, simply known as cane. Within Europe, in the Czech Republic 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 distilled beverage is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low, since the legal minimum is at only 5%. 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. ===Grades=== 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: * Dark rums, also known by their particular color, such as brown, black, or red rums, are classes a grade darker than gold rums. They are usually made from caramelized sugar or molasses. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as color. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique. * Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are generally less than 40% ABV (80 proof).

They mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. * Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These gain their dark color from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties. * Light rums, also referred to as "silver" or "white" rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any color. The Brazilian cachaça is generally this type, but some varieties are more akin to "gold rums". The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight. * Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available.

Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks. * Premium rums, as with other sipping spirits such as Cognac and Scotch, are in a special market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their "mixing" counterparts and are generally consumed straight. * Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. Among the spices added are cinnamon, rosemary, absinthe/aniseed, or pepper. ==Production method== Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. ===Fermentation=== Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.

"The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to adjust the color of the final product. ==In cuisine== Besides rum punches, cocktails such as the Cuba libre and daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the U.S. helped expand rum's horizons with inventions such as the mai tai and zombie. Other well-known cocktails containing rum include the piña colada, a drink made popular in America by Rupert Holmes' song "Escape (The Piña Colada Song)", and the mojito. Cold-weather drinks made with rum include the rum toddy and hot buttered rum. A number of local specialties also use rum, including Bermuda's Dark 'N' Stormy (Gosling's Black Seal rum with ginger beer), the painkiller from the British Virgin Islands, and a New Orleans cocktail known as the Hurricane.

Jagertee is a mixture of rum and black tea popular in colder parts of Central Europe and served on special occasions in the British Army, where it is called Gunfire. Ti' Punch, French Creole for "petit punch", is a traditional drink in parts of the French West Indies. Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum. Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of rumtopf, bananas Foster and some hard sauces.

Rum is sometimes mixed into ice cream, often with raisins, and in baking it is occasionally used in Joe Froggers, a type of cookie from New England ==See also== * Cachaça * Charanda * Clairin * List of rum producers * Rhum agricole * Rum cake * Rum cocktails * Rum row * Rum-running * Tafia ==Notes== Shag to help toast The Hukilau’s 15th anniversary, The Mai-Kai’s 60th in 2016 | The AtomicGrog.com Blog Shag to help toast The Hukilau’s 15th anniversary, The Mai-Kai’s 60th in 2016 Posted on August 20, 2015 by Hurricane Hayward The Hukilau will celebrate its 15th anniversary in June 2016 with a historic celebration of Tiki culture and the 60th anniversary of The Mai-Kai, joined by a very special guest artist.

Shag, aka Josh Agle, will provide his artistic talents and also participate in several special events at the Hyatt Regency Pier 66 hotel, organizer Christie “Tiki Kiliki” White announced today while launching an updated website. It will be “a celebration of epic proportions,” she said. * TheHukilau.com | Facebook: Page and Group | Twitter | Instagram Shag will present a symposium and also host an event called Shag’s SkyLounge in the hotel’s iconic 17th floor rotating Pier Top Lounge, White said. Guests will become totally immersed in the world of Shag, essentially becoming part of a live painting in the mid-century-styled penthouse that overlooks Fort Lauderdale Beach and the nearby port. Shag will also host several signings of his books and new prints for the 15th anniversary. With a return to the landmark Pier 66, which is also marking its 60th anniversary in 2016, White also confirmed that there will be a reprise of the Tiki Tower Takeover cocktail event.

The Hukilau joined forces with Pier 66 for the first time in June 2015, and the special happy hour featuring four of the country’s top Tiki barmen (Jeff “Beachbum” Berry, Martin Cate, Paul McGee, and Brian Miller) was one of the highlights. See below: Tiki Tower Takeover recap, cocktail recipes The Mai-Kai and Pier 66 are both Fort Lauderdale landmarks that date back to 1956. In honor of The Mai-Kai’s 60th birthday in December 2016, a retrospective of memorabilia will be on display during The Hukilau. Other events confirmed by White include a return of the Sarong-O-Rama Fashion Show, plus a DIY Tiki craft symposium conducted by South Florida artists Will Anders and Tom Fowner. The Hukilau has been based in Fort Lauderdale and the historic Mai-Kai restaurant since moving from Atlanta after the first event in 2002. Opened on Dec.

28, 1956, by restaurateurs Bob and Jack Thornton, The Mai-Kai has become not only a revered location for Tikiphiles from around the world, but also was recently named to the National Register of Historic Places. Still owned by the Thornton family and considered one of the last vintage mid-century Polynesian supper clubs still in existence, The Mai-Kai features a classic A-frame building and sprawling grounds with dining rooms full of artifacts and a topical garden dominated by waterfalls and giant tikis. The tropical drink menu is also considered to be world-class, and is a direct descendant of the orignal tropical drinks created by Don the Beachcomber in the first half of the 20th century. Pier 66 – built by Phillips Petroleum as a gas station, dock and marina on the Intracoastal Waterway near Fort Lauderdale’s famous beach and port – has also been a fixture in the tourism-driven area for the past six decades. The original hotel building dates back to the late ’50s, and the 17-story tower that dominates the local skyline was added in 1965.

The tower’s space-age design is the perfect inspiration for Shag, whose colorful and acclaimed artwork depicts a madcap world of mod hipsters surrounded by retro decor and brooding tikis. Shag participated in the Sarong-O-Rama Fashion Show at The Hukilau 2010. (Photo by Go11Media.com) Shag was previously a special guest at The Hukilau in 2010, totally immersing himself in the event by creating special merchandise, participating in the fashion show, and judging a cocktail contest. The California artist has become perhaps the most successful and recognizable to emerge from the modern Tiki revival, and he’s also gained much fame for his work for Disneyland and Disney World. The Hukilau 2010 | More on Shag After rotating among a handful of nearby hotels on the south end of Fort Lauderdale Beach over the past decade, The Hukilau found a comfortable home last year at Pier 66 on June 10-14. The larger and more extensive facilities, along with top-notch hospitality, made for one of the smoothest and most enjoyable events to date.

Dawn Wells of Gilligan’s Island fame hosted a three-hour cruise from the hotel’s marina. The large ballroom in the main tower was filled all weekend with vendors and rum sponsors presenting their wares and products to eager guests. And the dockside event/meeting space hosted a wide range of educational symposiums and musical performances. Among those on hand were the Alika Lyman Group, The Intoxicators, Gold Dust Lounge, King Kukulele, Marina the Fire Eating Mermaid, Kevin Kidney and Jody Daily, plus many more. More on The Hukilau 2015 on The Atomic Grog * Past photo recaps: 2014 | 2013 | 2012 | 2011 | 2010 | 2009 Recap: Tiki’s top barmen take over the Pier 66 tower Jeff “Beachbum” Berry (right) and Steve Yamada from Latitude 29 in New Orleans crank out the new T.O.T.C. Swizzle cocktail for the first time at the Tiki Tower Takeover.

(Photo by Hurricane Hayward) One of the highlights of The Hukilau 2015 in June was the Tiki Tower Takeover in the 17th floor Pier Top Ballroom. Imagine the world’s best Tiki bar crawl, but instead of having to navigate from New Orleans to New York City to Chicago to San Francisco, all guests had to do was let the revolving floor whisk them to mini pop-up bars run by four of the most acclaimed Tiki barmen in the country. Personally mixing up signature cocktails were Jeff “Beachbum” Berry (of Latitude 29 in New Orleans), Brian Miller (of “Tiki Mondays With Miller” in New York City), Paul McGee (of Lost Lake in Chicago), and Martin Cate (of Smuggler’s Cove in San Francisco). The two-hour event was enjoyed by several hundred participants, who enjoyed the creative cocktails along with live music from Pablus, King Kukulele and Crazy Al Evans while enjoying the spectacular views of Fort Lauderdale. These were not only some of the biggest names in Tiki mixology, but also respected bars in the cocktail scene at large.

Nominated this year for Spirited Awards at Tales of the Cocktail were Latitude 29 and Lost Lake (Best New American Cocktail Bar), plus Smuggler’s Cove (Best American Cocktail Bar). Though none was victorious in New Orleans, Brian Miller did emerge a winner earlier this year at The Art of Tiki: A Cocktail Showdown, hosted by Emeril Lagasse at the South Beach Wine & Food Festival. Brian Miller serves up his Pandanarama Daiquiri. (Photo by Hurricane Hayward) The ballroom was set up with all the bars clustered in the middle of the room as the rotating floor slowly moved around them, a very cool effect. Seats and tables were scattered around the room, and many imbibers took their drinks out onto the observation deck during the perfect late afternoon weather. Attendees included newbies and Tiki veterans alike, plus VIPs such as Jim Stacy of The Cooking Channel. The drinks were all outstanding and perfectly showcased the respective styles of their creators. There was the avant garde creativity mixed with equal parts traditionalism in Miller’s Pandanarama Daiquiri. The complex yet perfectly balanced Lost Lake cocktail was an impeccable representation of McGee, a veteran master of craft cocktails.

From famed Tiki cocktail author and historian Berry came the T.O.T.C. Swizzle, a familiar yet mysterious blend of classic Tiki ingredients. And rum master Cate served up the aptly named Formidable Dragon, which showcased four premium cane spirits in a spicy, potent grog. Check out the official flyer: Front | Back Here’s a quick review of all the drinks, plus some exclusive recipes: The secret ingredient in the Pandanarama Daiquiri is pandan extract, which Miller and Garret Richard added to a classic Daiquiri recipe to infuse a rich green color and a hint of coconut flavor. Miller called it “a Daiquiri that beat up the Pina Colada and took its lunch money.” The garnish, featuring leaves from the tropical pandan plant (used in Southeast Asian cooking), was perhaps the best of the event. I found it sour, tart, well-balanced and very easy to drink. Demerara rum from El Dorado raised it another notch. Try adding a few drops of this extract, available in the spice section of many groceries, to the classic rum-lime-sugar mix to elevate your typical Daiquiri to new heights.

Paul McGee mixes while Shelby Allison garnishes the signature cocktail from Lost Lake in Chicago. (Photo by Hurricane Hayward) The Lost Lake, created for the opening of McGee’s new classic Tiki bar in Chicago earlier this year, was the only drink at the event that was previously available, yet it didn’t disappoint. Assisted by Shelby Allison, McGee put out an impeccably solid cocktail, sour and bitter (thanks to the perfect amount of Campari) but also sweet and full of Jamaican rum goodness and a delicious house-made passion fruit syrup. In addition, the garnish (expertly handled by Allison) was up to McGee’s usual flamboyant standards. * Previous review and recipe for the Lost Lake Fans showed much love for the T.O.T.C. Swizzle, judging by the long lines at the bar manned by Berry and his Latitude 29 head bartender, Steve Yamada. Berry is a favorite of The Hukilau, a longtime symposium presenter who joined forces with Miller later in the event for a fascinating look at the Planter’s Punch. His featured cocktail was a new spin on another classic.

Based on the 151 Swizzle (yet containing only 80-proof Demerara rum), the T.O.T.C. Swizzle served at the Tiki Tower Takeover had all the hallmarks of a great Tiki drink: Sweet, sour and very complex. It amazingly pulled off the same flavor profile of its more potent cousin while going down very easy. While the exact ingredients were not released, I took a stab at a tribute recipe that you’ll find in a previous post: * Previous review and recipe for the Demerara 80 Swizzle (tribute) Martin Cate of Smuggler’s Cove in San Francisco pours his signature Formidable Dragon during the Tiki Tower Takeover at the Pier 66 hotel during The Hukilau in June 2015. (Photo by Hurricane Hayward) Last but not least was the rummy grog served up by Cate and his wife, Rebecca. Created especially for the event, the Formidable Dragon is named for the term British Admiral Edward Vernon used to describe drunkenness in his 1740 decree that ordered the watering of rum rations and the birth of grog.

[See more on Vernon and grog] It was formidable indeed, featuring four rums and a heavy molasses backbone. The drink has all the characteristics of a classic grog: Spicy, sour and sweet flavors perfectly mingle with the symphony of rums. The four distinct rums unite to create a totally new flavor, much like a classic navy rum. The next time you’re at Smuggler’s Cove, ask about the Formidable Dragon. I believe Cate planned to roll it out there after The Hukilau. For those mixing at home, check out the tribute recipe below. The teams from the four bars were not the only ones busting their butts during the event. A big thanks must also go to those behind the scenes who made it happen: The Hukilau’s spirits coordinator, Dean Hurst, and the expert bar team from Florida’s Straw Hat Barmen . More Tiki Tower Takeover photos: The Atomic Grog | Go11 Events ********************************************************************** Tribute to the Formidable Dragon (Orignal by Martin Cate, interpretation by Hurricane Hayward) Martin Cate’s Formidable Dragon at The Hukilau’s Tiki Tower Takeover, June 11, 2015.

(Atomic Grog photo) * 1 ounce fresh-squeezed lime juice * 3/4 ounce white grapefruit juice (fresh if possible) * 1/2 ounce molasses syrup * * 1/8 ounce cinnamon simple syrup * * 1/4 teaspoon Don’s Spices #2 (or pimento dram) * * 3/4 ounce Coruba dark Jamaican rum * 3/4 ounce Angostura 1919 rum * 1/2 ounce Rhum Barbancourt 5 Star rum Shake heartily for 5-10 seconds in a shaker full of ice and strain over crushed ice in a double old-fashioned glass. Garnish with fresh mint and an orchid. * Notes: Don’s Spices #2 is an old Don the Beachcomber secret ingredients featuring equal parts vanilla syrup and pimento dram (aka allspice liqueur). Straight allspice liqueur would add a little more spice (St. Elizabeth is the easiest brand to find). Cinnamon syrup is common in old Tiki recipes. You can find DIY recipes online, or pick up a bottle from B.G. Reynolds .

You can find the Smuggler’s Cove molasses syrup recipe here. Cate confirmed the molasses and rum lineup, but the rest are educated guesses. The result is very close to what we tasted at the Tiki Tower Takeover. Okole maluna! More on The Atomic Grog Reddit About Hurricane Hayward A professional journalist and Florida resident for more than 30 years, Jim "Hurricane" Hayward shares his obsession with Polynesian Pop and other retro styles on his blog, The Atomic Grog. Jim's roots in mid-century and reto culture go back to his childhood in the 1960s, when he tagged along with his parents to Tiki restaurants and his father's custom car shows. His experience in journalism, mixology, and more than 20 years as an independent concert promoter make him a jack-of-all-trades in the South Florida scene. A graduate of the University of Florida's College of Journalism and Communications, Jim is a longtime web producer for The Palm Beach Post. In his spare time, he has promoted hundreds of rock, punk, and indie concerts under the Slammie Productions name since the early 1990s.

In 2011, he launched The Atomic Grog to extensively cover events, music, art, cocktails, and culture with a retro slant. Jim earned his nickname by virtue of both his dangerous exotic drinks and his longtime position producing The Post's tropical weather website. Rumand its importance in the British and Dominion Naval and Military services - Lodge Devotion 723 Rumand its importance in the British and Dominion Naval and Military services Rumand its importance in the British and Dominion Naval and Military services By Bro Mike , Wine Correspondent Rumand its importance in the British and Dominion Naval and Military services Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. The sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted. Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavour.

Rum is normally around 40 % alcohol by volume but overproof rum can get as high as 60-80%. ‘Grog’ in Naval history From the earliest days of sail, men have had need of liquid during voyages. The most readily available were water and beer. As there was no method of distillation, water was taken on board and stored in casks, to be replaced at the end of the voyage or at ports of call. Beer was also stored in casks and the ration for seamen was a gallon a day. Water would quickly develop algae and turn slimy, and beer would turn sour. So the custom was to drink the beer before it soured and then turn to water. Stale water could be sweetened to make it more palatable, and was often sweetened with beer or wine. As the British Empire grew and longer voyages became more common, the problem of spoilage and shortages increased. So the maritime services needed a better solution – what to give sailors to drink? England conquered Jamaica in 1655, and an enterprising local captain started issuing a daily ration of rum to his sailors, instead of the official Royal Navy beer ration of a gallon a day.

The Royal Navy took over officially in 1740. From that date, each sailor in the Service was issued with half a pint of strong rum each day, half at noon, half at sunset. Before and after a battle, double rations were issued. It was issued neat for a few years, but (oddly enough) some sailors stored up their rations, and then got completely blotto on them. While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around the 1750’s. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon had the rum ration watered down, a mixture that became known as grog. Many believe the term “grog “was coined in honour of the grogram cloak Admiral Vernon wore in rough weather. So from 1756, the standard “grog” rum was issued – 2 parts water to 1 part rum, mixed with lime or lemon juice, and cinnamon. It’s thought that the nickname “limey” comes from this practice of adding citrus juice to the rum, a habit which combated scurvy.

Rum in World War 1 Trench warfare During World War 1 a down to earth morale-booster was the daily rum ration. It came in gallon clay jars, marked simply SRD (see photo left). SRD was army-issued Services Rum Diluted or Service Ration Depot, and it became an institutionalized part of the ritual of enduring the war. Rum and other spirits had long formed part of the daily issue of the British and Dominion soldier and sailor on campaign. In the process of learning how to survive the trenches of the Western Front, warriors were again introduced to the rum ration. A rum measure or tot would have been used for official rum rations, usually no more than two ounces (see photo right below). Recent digs at Gallipoli have also found rum flagons throughout the battlefield and they were mainly on the Anzac side. A fragment of a British rum flagon was uncovered, bearing the letters SRD. Rum was used as a combat motivator, a medicine, and as part of the reward system. An examination of the multiple uses of rum in battle provides insight into the collective lives of these soldiers.

As a nuanced tool in supporting morale, it produced results to the point that it was perhaps not surprising that more than one soldier remarked: "If we hadn't had our rum, we would have lost the war." Rum was initially given to men at the dawn stand-to and stand-down at dusk. As these were the expected times for an enemy attack, the whole forward unit was called out to wait with rifles at the ready. If no attack came, sergeants doled out two ounces of the over-proof rum to each man. The practice of stand-to faded out in the second year of the war when both sides were aware that the other was on high alert, but the rum ration remained. Regulations ordered that it was to be drunk in the presence of an officer or non-commissioned officer (NCO) so no hoarding could be done, with any extra rum to be poured out into the mud. In reality though, not a lot of rum went into the dirt, with friends of the NCOs and old hands generally benefiting. If the soldiers found the rum invaluable, so too did the officers. The issue of rum to soldiers reinforced the hierarchal nature of the armies that was so integral to their success. A few lead, many follow.

In the unparalleled slaughter of World War 1, discipline and hierarchy were essential. Soldiers rarely questioned orders, even seemingly suicidal ones. Punishment and discipline were the main deterrents for potential troublemakers, but rum also played a role in reinforcing this hierarchy. The clay rum jars were issued to the battalions, with each quartermaster dividing it out to the companies. Men who were under punishment were excluded. Those who were in the good books lined up and the more senior ranking men moved down the line doling out the precious liquid. Each soldier waited for his share, all the while aware that it was the higher-ranking soldier who divided up the portions, giving a little more or less depending on his whim. Indeed, the politics of power were essential in all armies and the rum issue helped to support them. Rum was also useful as a depressant. While in the trenches, soldiers were chronically sleep-deprived. The rum ration helped as a sedative or "warming elixir" and its potency could knock men out for hours, notwithstanding the cold or heat, the lice or rats, and the constant pounding of the big guns.

There was a need to continually shore up defences at night or to protect the front lines by patrolling and raiding. As a result, extra rum was one of the few rewards for men who went beyond the call of duty. Patrolling and raiding in no man's land were dangerous assignments. These raids, normally carried out by parties of anywhere between a handful and several hundred, were designed to win control of the battlefield, gather intelligence, provide battle craft experience, and, obviously, to kill the enemy. Upon carrying out their raids, survivors were rewarded with a mug of rum. Other strenuous tasks like carrying wounded men through miles of mud or repairing crumbling trenches also made a soldier a candidate for a late-night liquid issue. Particularly ghastly work like grave digging was among the worst of the soldier's fatigues. After the disastrous campaigns of 1915, the British concluded that the infantry could only pass through the killing ground of no man's land by advancing behind massive artillery barrages. Still, the barrages never annihilated all the defenders, and one machine-gunner was enough to wreak murderous havoc.

Officers and NCOs went up and down the forward firing line to calm men with a greeting and a ladle of rum, beyond the normal ration. Even the generals far from the front realized the importance of giving artificial stimulants to their warriors. Operational orders may for instance, declare that "the comfort, efficiency and fighting value of the troops are greatly increased by the issue of fortified alcohol." Some operations succeeded while others failed, but all had terrible casualties. The ebb and flow of battle meant that soldiers attacked and were, in turn, counter-attacked. The wounded were left behind as flotsam. During and after battle, those wounded men who could walk struggled to the rear; but those who could not, called out in pain or waited as stretcher-bearers braved enemy fire, administering to them in turn. When soldiers were found, wounds were bound and a shot of rum poured down throats to lessen the pain. Those who survived the agonizing hours until they made it back to a casualty clearing station or a field ambulance were once again given painkillers like rum, port or morphine before a hasty medical operation. Yet rum had medicinal uses other than for treating casualties and it was frequently used in a preventive role.

Many soldiers believed that rum helped to quell the rampant flu and colds that circulated. In addition, rum was also valuable in cases of emotional trauma. Fortifying men with alcohol was not always the best policy, however. Soldiers high on rum could lose their head on the battlefield and get themselves unnecessarily wounded or killed. For that very reason, rum was sometimes withheld before battle. The importance of rum in the trenches was reinforced by its prominence in the cultural expression of the soldiers. Replete in song and poem, the rum ration was an essential component of the unique culture that developed in the trenches. Some of the choice anecdotes in their memoirs and letters revolve around rum. An examination of soldiers writing shows how references to rum slip into so many of their poems, trench newspapers and memoirs. Even the short-form name of the rum itself--SRD--was toyed with by the men. They jokingly referred to it as Seldom Reaches Destination, Sergeants Rarely Deliver, Soldiers' Real Delight or Soon Runs Dry. Along with the shared language of soldiers, rum was a component of their more joyous occasions like singing.

One of the few opportunities that soldiers had to express themselves, their songs consisted of racy lyrics where women, wine and humour were intermingled. Although all but ignored in the official military records, rum, as well as the beer canteens, French cafes, cigarettes, letters and trench newspapers, were essential items in supporting morale for the overseas soldier. It was these small comforts that were of prime concern to the individual in the firing line; grand operational plans mattered far less. As we have seen, rum was a complex and multi-layered tool. Equally important, rum was the soldiers' tool and without it, the civilians who made up the soldier's profession--the bankers, clerks and farmers, who put down their pens and ploughs for rifles--might well have collapsed more frequently under the terrible strain of trench warfare. Even given all that, though, it might come as a surprise to learn that the Royal Navy was still issuing daily rum rations to all enlisted men (even those in nuclear submarines) until 1970 and even Diggers on active service today are entitled to 2 cans of beer per man per day, to be consumed at a time of the CO's choosing so that it does not interfere with efficiency.

Question: Nicknamed Old Grog, which Admiral ordered the watering down of rum rations in 1738?
Answer: (Edward) Vernon