Rum

Rum is a distilled spirit traditionally made from sugarcane juice or molasses and typically aged in oak barrels, although experimentation with other barrels also takes place. Rum is most widely associated with the islands of the Caribbean and Latin American countries, but it is made in many countries around the world, including Scotland, Sweden, and the U.S. In Spanish-speaking countries rum is called ron, though no one knows for sure where the word “rum” itself was born. White or silver rum is either unaged or is lightly aged, then filtered to strip out the color; it is generally intended for use in cocktails. Gold or amber rum is aged in oak barrels, though there are no agreed upon standards on how long this term, nor any real distinction between the terms. Dark rum is usually made from caramelized molasses, aged for a longer period of time, and usually in barrels that have been more deeply charred. Overproof rum can hit up to 160 proof and is intended for use in cocktails, including the Volcano, where the overproof rum is floated on top and ignited. Spiced and flavored rums are also quite popular.

Top Rum Posts:

Havana Club Tributo 2017
Captain Morgan Original Spiced Rum
Bacardi Anejo Cuatro 4 Years Old, Reserva Ocho 8 Years Old, and Gran Reserva Diez 10 Years Old Rum

Review: Ron Abuelo Anejo and Anejo 7 Anos

By Christopher Null | March 10, 2009 |

I’ll be blunt: Ron Abuelo’s rums are as good as rums that cost twice as much and possibly more. Right now the company (producer Varela Hermanos, a 100-year-old firm) offers two rums, distilled in Panama from sugar cane the company grows itself. (Abuelo claims to be one of few distilleries in the world to grow…

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World’s Most Expensive Drinks

By Christopher Null | January 28, 2009 |

I love lists like these (and not just because I’ve had Utopias), mainly because it’s so fun to navel-gaze at this ridiculously expensive booze. That said, I’d love to give the Macallan 1926 a shot. Or two.

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Original Recipe: Mint Juliet

By Christopher Null | January 25, 2009 |

Tales of the Cocktail is soliciting mint julep recipes to achieve a spot as the official cocktail of this year’s celebration/trade show/extravaganza. The only rules: It has to have mint and it has to have sugar. Pretty much everything else is fair game. I went pretty wide — figuring a bourbon-based julep wasn’t going to…

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Review: Sea Wynde Rum

By Christopher Null | January 24, 2009 |

Surprisingly light in color, Sea Wynde hails from both Jamaica and Guyana (it’s blended from five pot stills located in those two countries) and packs far more flavor than you’d think from such a The aroma is very sweet — and quite intoxicating — but it lacks focus on the palate. The sweetness is at…

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Esquire’s Best Cheap Booze

By Christopher Null | January 22, 2009 |

I expect to see lots of recession-minded lifestyle coverage in the upcoming months. Esquire magazine doesn’t disappoint with this roundup of the best cheap spirits — stuff that’s affordable but which you wouldn’t mind actually serving to guests. The winners: Paul Masson Grande Amber VSOP brandy, Brugal Anejo rum, White Horse Scotch, Gordon’s gin, and…

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Review: Depaz Blue Cane Rhum Agricole

By Christopher Null | January 15, 2009 |

That extra H can only mean one thing: Martinique rum, or rhum, as the locals like to call it. Depaz is arguably the biggest name in rhum agricole, with Depaz Blue Cane a staple even on supermarket shelves. The aroma is quite pungent, unmistakably sugar cane with a bit of cachaca-like funk to it. The…

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Original Recipe: The Hope and Glory

By Christopher Null | January 15, 2009 |

The folks at Yahoo! Shine asked me to come up with an “Obamatini” in honor of Barack Obama’s inauguration next Tuesday. Rather than slop some liquor into a cocktail glass and color it blue, here’s an honest cocktail that will let you celebrate the occasion in style! For an authentic Hope and Glory, all the…

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wedding punch cocktail

Recipe: The Chichigalpo Old Fashioned

By Christopher Null | January 11, 2009 |

We’ve been cooking up a lot of these lately. Recipe courtesy Flor de Cana rum. Chichigalpo Old Fashioned 2 oz. Flor de Cana 18 year old rum 1 teaspoon maple syrup 2 dashes orange bitters 1 dash Fee’s Barrel Aged bitters (don’t have ’em, subbed Fee’s Old Fashion or Angostura) Stir and strain into a…

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Recipe: Hot Buttered Rum

By Christopher Null | December 25, 2008 |

What we’re drinking this evening in the Christmas aftermath, recipe courtesy of Ron Atlantico. (There are of course dozens of variations on Hot Buttered Rum, but Atlantico’s is pretty tasty.) Hot Buttered Rum 1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch…

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Review: Flor de Cana Rum Centenario Gold 18 Years Old

By Christopher Null | December 22, 2008 |

Like 10 Cane, Flor de Cana is a name you see “called” on many a bar menu. I just got my hands on Flor’s 18-year version (which, apparently, is so new it does not yet appear on the company’s website). Some thoughts. The initial nose is, bluntly, heavy with smoke. Smoke to the point where…

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