Rum is a rather broad term that has gradually become misconstrued with regards to its origins. In short, rum is any spirit distilled from sugar cane, with the use of pot stills. Be it the gentle molasses-forward notes or sharp Jamaican rum expressions from heavy grain mash fermentation, Best rum is an intriguing drink with class and differing flavors. Here are some of the key differences between rum and other spirits, along with its history and how it may be used to enhance the flavour of your culinary endeavors.
Flavours and Aromas
Rums’ flavours vary immensely, with a cask of rum can have anywhere from 50-to-90 different flavour profiles. These are all products of the fermentation and distillation processes, which primarily affect the composition of the brandy. The same goes for aromas; to start off, rum is typically aged in oak barrels, which impart their own unique characteristics to the spirit. Like the flavours, they come at a price – you’ll pay over 3 times more for a barrel of Jamaican rum than you would for a whiskey barrel.
Rums are generally distilled twice – once in the distillation column and then again in the pot still, which is why there are so many different flavours to choose from. For example, a Jamaican rum may be distilled twice and then aged in various warehouses before being shipped out to the market. The longer the rum ferments, the more of those flavors dissipate, resulting in a lighter, more refined flavor.
Rums for the Senses
Rums are often associated with their colors – dark rums are often more intense tasting whereas white rums tend to be smoother and milder on the palate. Certain rums are hand-crafted with a larger list of flavours, and thus tend to be more complex, intense and nuanced.