Edible South Florida Spring 2012 : Page 18
:8EJKF:BG?FKF@E:%&;<E@JFM “If you think you don’t like rum, you simply haven’t tried enough of them.” – Robert Burr, Miami rum expert Columbus to Capone Once upon a time, rum was the most popular spirit in the world. It was even used as currency. Its rich global history is populated by a vast and colorful cast of characters – pirates, drunken sailors and organized crime figures, among others. South Florida claims part of that past, thanks to ties to the Caribbean, hundreds of miles of coastline and secret channels, and a magnetic ability to attract scoundrels, adventurers, opportunists and entrepreneurs of all stripes. It was Christopher Columbus who brought sugarcane to the New World. The Caribbean was well suited to growing the giant grass, and slaves toiled in the sugarcane fields to harvest and process the crops. Then it was discovered that molasses, a byproduct of sugar production, could be fermented and distilled into rum. Rum grew in popularity in colonial America – in 1763, there were more than 150 rum distilleries in New England alone. A trade triangle was born: molasses was sent to the Northeast for distilling into rum, which was bartered for slaves, who were sent to labor on the plantations. Rum was popular with the British navy, which switched its daily rations from French brandy to rum after capturing Jamaica in 1655. Most sailors were given a watered-down version called grog, which started as a rich, quality spirit so that the diluted product would still retain its flavor. Higher-ranked officers drank this rum straight, extolling the virtues of this worthy product that helped them through the tough times at sea. Here began rum’s association with pirates, as English privateers turned pirates and buccaneers maintained their affinity for the spirit, inspiring many a marketing campaign in the future. Rum played an integral part in early American politics, used to sway many a voter. Candidates who drank with their constituents were seen as men of the people, and their generosity was judged by how loose they were with the hooch. Sugarcane juice or molasses is fermented before distilling. Behold the humble spirit Because of lax laws on what constitutes rum, as well as the variety of locations and cultures producing it, rum is available in many different flavors, colors and levels of quality. Most are familiar with white and flavored rums, most often used for cocktails. But that barely scratches the surface of what rum has to offer. Cachaça from Brazil and true aguardiente, found in Colombia, Ecuador and Mexico, are also made from sugarcane, and can be considered rums as well. Then there are aged and premium rums, equally suited for sipping as a fine cognac or scotch. By law, bourbon and whiskey must be aged in new barrels. Luckily for the producers of these spirits, Kentucky is a good place for making barrels cheaply and efficiently. Many of these used barrels are sent to rum-producing 20 | spring 2012 | edible SouthFlorida.com
Publication List
Using a screen reader? Click Here