Rum also became a key element in the infamous “slavery triangle.” The Brits shipped molasses to New England, where it was transformed into rum, proceeds from the sales of which purchased slaves in West Africa, who were subsequently taken to the sugar cane plantations in the Caribbean and South America.
While the rules for rum production vary greatly from country to country, there are two main types: light and dark. The color of the spirit is primarily determined by the amount of time it has spent aging in oak barrels. The longer it’s been aged, the more color and flavor it picks up from the wood. Some experts say that the Caribbean’s high heat and humidity help speed up the alcohol’s maturation. No matter the color, most rum is still made from molasses, but some brands do use fresh sugar cane juice.
HOW TO DRINK RUM:
While rum can be sipped neat or on the rocks, many famous cocktails use the spirit as a base, including the Mojito, the Piña Colada, the Dark ‘n Stormy, the Daiquiri and the Mai Tai, not to mention the simple Rum and Coke.
It involves making a base with a bunch of boozes.
Are you a fan of Mulder and Scully? These drinks will make you believe.
Get your gourd on by squashing pumpkins into your party drinks all month long.
No need to save the honey for your English muffins and tea. This bee-friendly booze is the next buzzy thing.
Three simple ingredients put together with a little care create a kind of cocktail magic.
The co-writer of Julie Reiner’s new book, The Craft Cocktail Party, came out the other side with even more cocktail know-how than when she started.
The storied rum-making traditions of the Southern U.S. are back, thanks to a range of enterprising distillers.
This week in Drinksanity: THCocktails take two of everyone’s favorites—booze and marijuana—and mix ’em up together.
Prefer drinking that has a sense of adventure? These experimental aging methods produce spirits that travel from the depths of the ocean to actual space orbit.
One’s from Maryland and the other’s from Pennsylvania. You should try them both.
You have the special booze, now what? Dive into category-defying hybrid spirits with these cocktails.
Rock and rye was all the rage hundreds of years ago. Now, it’s back in bottle form thanks to the work of a few enterprising booze makers.
A tiki scholar puts his knowledge to thirst-quenching use at his new New Orleans bar, Latitude 29.
Commence holiday dairy overload with an all-purpose eggnog recipe, plus a festive ’nog bar that lets your party guests personalize their punch cups.
The blended golden rum boasts 152 years of barrel-aged history.