b'S P I R I T SR U MM any years ago, when British sailors in the Caribbean first encountered Kill-Devil (the extremely rough local spirit from sugar cane) they drank copious quantities, resulting in behaviour described at the time, as rumbullion.W e would like to think that this so-called rumbustious-nessX PRESS .C- E O Mmay have led to the name rum.ItN NIis believed that the first distillingtop sellerof sugar cane juice or molasseswe recommendto make rum took place on theest 2002plantations in the Caribbean early in the 17th century and legend has it that it first originated on the island of Barbados. However, we know that South American countries such as Brazil have written evidence of distillation taking place as early as the first decade of the 1600s following the planting of sugarcane brought across by Spanish explorers. RL Seale is one of Barbados oldest trading houses, a family-owned business whose involvement in rum-making extends from father-to-son since 1820. Current head distiller, Richard Seale, is one of the regions most innovative The popularity of rum spreaddistillers and blenders and has a passion for producing perfect rum with great flavour.from the Caribbean, first to Northwill aim for two crops eachYEASTAmerica (where there are recordsyear. The sugar cane is cut byThe type of yeast used. Cultured of distilleries from the 1660s inhand or mechanically and takenyeasts are grown specifically for Massachusetts, and it was saidimmediately to the mill where it isa particular length of ferment, New Englands biggest industrychopped and crushed to releaseweight of flavour and alcohol was the manufacture of molassesthe juice. strength. Wild yeasts can increase liquor), and then through England,the weight of flavour and produce Spain and their colonies. To thisIf the juice is to be used fora longer ferment. The distillery will day, the Caribbean countriesthe production of rum it ischoose according to their house still remain the most importantimmediately fermented and thenproduction styles.producers of rum for internationaldistilled. If it is to be used for consumption, although no longerthe production of sugar, then theDURATIONthe largest source of molasses. juice is heated creating crystalsThe duration of the fermentation. and subsequently centrifuged inThis can vary from 48 hours for Rum, rhum or ron is the productorder to separate those crystalsa typical Eastern Caribbean/obtained by distilling the fermentfrom the molasses. Also knownAustralian/Indian rum to two of either sugar cane juice oras treacle, molasses is, therefore,weeks for a Jamaican-style rum;molasses. Sugar cane is a perennialessentially all that remains afterand is influenced by the first two grass grown mostly in the tropicsthe sugar has been crystallisedfactors.where it thrives particularly inout of the juice. The centrifuging volcanic soils and the varietyprocess is repeated many timesIn Jamaica there is an interesting of cane planted will dictate theresulting in many different gradeslittle addition to proceedings, volume of sucrose that it willof molasses all of which are sowhich is called dunder. Dunder yield. It can be distilled either inthick that they need to be dilutedis the equivalent of sour mash a continuous still or a pot still andwith water prior to fermentation. in American whiskey-production. has no requirement to be agedThe distiller takes the residue in barrel. It can be any strengthFermentation is a very importantfrom previous fermentation and above 37.5 % abv with some asstage as all the character of thestores it in a pit or tank in the high as 80 % abv and can be white,end product is created at thisheat of the Caribbean sun; this light and elegant, dark, rich andpoint. It is affected by three mainconcentrates the acids, reducing pungent, or indeed any possiblefactors the pH, considerably slowing the combination thereof. rate of fermentation and at the same time imparting a dramatic Most Caribbean islands harvestTEMPERATURE pungency to the resultant rum.cane from February through June,The temperature of the fermentbut regions of South America 58 INN EXPRESS - DRINKS PORTFOLIO 2019|20 - RUM'