Rum, a spirit with a sailor's soul and a Caribbean heart

When we talk about rum , we inevitably think of the Caribbean . And we are not far from reality, because it is in that place where this drink emerged with greater force until it became a myth. The base of all types of cocktails, rum has different characteristics depending on the place where it is produced.

Although the distillation of molasses, the heart of rum , dates back to the Far East, China and India, where they fermented drinks based on cane juice, it was in the pristine Caribbean where rum found its best version.

We can trace its earliest origins back to the 17th century. It was at that time that sugarcane plantations emerged throughout Barbados, Jamaica and Cuba , giving rise to a long tradition, where the identity of its people merged with the spirit of the Caribbean drink . In this way, it soon became part of the life of merchants and sailors.

Just as interesting as its legend is the way rum comes to life, which begins with the fermentation of sugar cane juice, also known as molasses, a byproduct of sugar refining. This process can take place in a few hours or extend over several days. The detail? Not all choose molasses as a raw material; some manufacturers choose freshly extracted cane juice , which gives it a somewhat fresher profile and a herbal aroma.

Fermentation has its drawbacks. Sometimes the same producers choose to add commercial yeasts to control the process more precisely, as happens in the wine process , or to use wild yeasts that confer a more complex and interesting aromatic variety. The time spent on fermentation also gives the rum its identity. The shorter the time, the lighter the rums; the longer the fermentation time, the rums with more character.

The fermentation process varies from distillery to distillery. Some use commercial yeasts for precise control, while others employ wild yeasts or traditional methods that provide greater aromatic complexity. The length of fermentation also plays a role: short fermentations produce light rums, while long fermentations produce more complex and fruity rums.

The fermented liquid is distilled in stills or columns in order to concentrate the alcohol and extract the highest quality and quantity of aromatic compounds. The copper still is used to achieve a more complex and robust product, and the columns help to soften the product.

But this is not the end of it, we could almost say it is the beginning, because the transformation into rum occurs in the barrel, during the ageing process. These are oak barrels , generally recycled from bourbon or wine . Just like what happens with wine , it is the wood itself that gives it those notes of caramel, spices and vanilla.

There is a wide range of types of rum , depending on the type of wood, the climate, and the time spent in the barrels. The climate is very important , because the warmer it is, the less time is required for aging. There is a transfer of flavours and aromas from the wood to the rum. Everything is part of a whole.

There are several options for ageing . Some producers use the solera system , as in Jerez, Spain , where rums of different ages are blended in tiered barrels. The oldest rum is at the bottom, and is removed in small quantities, allowing the younger rums to blend with the older ones, a process that helps to soften the rum.

As with other spirits, a portion of the rum evaporates during its stay in barrels . As in other circumstances, the more tropical the climate, the less evaporation occurs. The difference between artisanal and industrial rums is that the former are generally sweetened and filtered artificially. On the contrary, in artisanal rums there are no additives.

With a Caribbean air, rum is a drink with personality, evoking dreams and traditions, an inspiring muse for poets, a true emblem. Cocktail lovers love it, and countless varieties of drinks carry it in their hearts.