Explore the Rums of the Caribbean

Rum deserves a special place on the pages of Mt Parnassus Inn since it is a Caribbean original and may be enjoyed as part of a relaxing trip. C’mon, admit it: When you think of the Caribbean, you immediately think of a delicious rum beverage!

How did it all start?

Rum was first manufactured by plantation slaves in the mid-17th century from molasses, an undesired byproduct of sugar refining. Since then, it has evolved significantly. Originally known as “kill-devil” or “rumbullion,” the harsh liquor was a popular drink among pirates, who produced “Bumbo” by combining water, sugar, nutmeg, and/or cinnamon. The British Navy provided sailors with a daily rum ration, known as ‘tot’. Over time, the Navy watered down the rum and added lime to create “grog”. The Royal Naval tradition lasted more than 300 years before being discontinued in 1970. Rum is currently regarded a high-end liquor, with premium variants sometimes compared to far more expensive Scotch whiskies.

Is there a difference between all those rums?

While most Caribbean ‘rum’ is still made from fermented molasses (and sugar cane juice froth), a few French islands make ‘rhum agricole’ (agricultural rum) directly from sugarcane juice. Spanish-speaking islands refer to their spirit as ‘ron’, whereas Brazil manufactures its own variant known as ‘Cachaça’. Rum is typically distilled in clay, column, and/or copper pot stills and matured in wood barrels, yielding an alcohol concentration of 40% (80 proof). The type of molasses (light, dark, or black-strap), barrel (whisky and/or liquor), and any additions (spices/flavourings) used will all have a substantial impact on the color and flavor of the final product.

Rum can be roughly categorised into the following “classes”:

• White Rum is usually aged for the least amount of time
• Gold Rum / Amber Rum is aged for several months or years in used oak whisky barrels (sometimes charred)
• Spiced Rum is usually made from white or amber rum by adding local island spices for flavour
• Flavoured Rum is usually made from white or amber rum by adding fruit juice for flavour. As a result, these rums typically have the lowest alcohol content – Usually around 35% alcohol (70 proof)
• Over-proof Rum has a higher alcohol content than regular rum, as much as twice as strong at 80% (160 proof)
• Dark Rum / Navy Rum uses dark or black-strap molasses and is aged for several months or years in charred barrels
• Premium Rum / Top-shelf Rum / Sipping Rum is typically aged for 12 years or more. Some are aged in whisky barrels (sometimes charred), some in brandy/sherry/cognac/port/liqueur barrels, others in a combination of barrels.
• Rum-based liqueurs are also produced on a number of islands
• Rum Cake is also widely available in the Caribbean

It’s true – Rum might even be good for you

Aside from being sweet and a basic ingredient in a variety of delicious Caribbean cocktails, some claim that rum has therapeutic value – in addition to its warming and soothing properties, rum’s antibacterial capabilities can help prevent a common cold. A select rums from the Windward Islands, such as Dominica and St. Lucia, are seasoned with wood from the Bois Bande (Richeria Grandis) tree, which is recognised as a natural aphrodisiac.

What island has the best rum?

While Puerto Rico produces more rum than any other Caribbean island, its spirits are outsold by rums from Barbados, Jamaica, and Guyana, as well as rhum from Martinique and Guadeloupe. Of course, most other islands will claim to have the best rum. It’s definitely better that you test rums from all of the islands and come up with your own list of favourites.