A casual visit to a rum bar in London can easily get you acquainted with the best rums in the world. The origins of rum didn’t really begin in this metropolis but in the 17th century, London played a big role in the development of the rum trade in the Caribbean region. As colonizers with tremendous influence in the development of the United States, Britain exported molasses to its then American colony.
Molasses is a byproduct of sugar cane. Prior to the advent of rum making, the sticky substance didn’t have much use so it was often disposed of. Thanks to rum, molasses would find new application by being subjected to fermentation which turned the substance into alcohol. By distilling or otherwise ridding the liquid of impurities, a finished product is achieved.
Colourless rum is one that has been either aged in steel tanks or never aged at all. Compared to a brown or a dark rum, the transparent liquid counterpart lacks sweetness or has a bland taste. Still, the basic qualities of rum known the world over remains. It’s hot, strong and gives off a burning sensation to the throat as it makes its way down. These characteristics have endeared it to pirates, sailors and working-class men.
Especially during the winter, it has a warming effect inside the body. Rum is also said to prevent colds when taken in moderation. On the other hand, the kind that goes well over the traditional 80 proof or 40% alcohol content is courting disaster. At an average of 100 grams, the drink has well over 200 calories. Other than one or two % of sodium and potassium, rum contains no other significant nutrient.
A game changer is adding fruit and other flavours to the drink, which instantaneously transforms the liquor into spiced rum. And while the world-famous alcoholic drink can be taken as is or on the rocks, many drinkers like to mix it up with soft drink or soda. Today, no single country can lay claim to rum production.
Even the true origins of the word rum or rhum remain a cocktail of etymology. Regardless, the first conspicuous consumption of the liquor traces back to the King of Cyprus in 1364. Fast-forward to present times and you’ll find the liquor very much at home as an add-on to the many great desserts if not cuisines of the world such as puffed balls, cakes, fondue, ice cream and cookies. Also, no single culture or nationality can lay claim to a distinct recipe for making rum, as any rum bar in London will show with hundreds of variations on display–definitely a testament or is it a toast to the drink as an international concoction.