Origin: Americas, 1500s
Ingredients: molasses or sugar cane
Process: Distill in continuous still to about 85% ABV, filter, blend, and leach through charcoal for "silver" rum, age for 1 year (light-bodied) to 6 years (heavy), add caramel (if desired) to deepen color and flavor. For Jamaican Rum ferment longer and pot distill to lower purity.
Settlers in the New World began to make rum because barley had not yet been cultivated and molasses was plentiful.
Ingredients: molasses or sugar cane
Process: Distill in continuous still to about 85% ABV, filter, blend, and leach through charcoal for "silver" rum, age for 1 year (light-bodied) to 6 years (heavy), add caramel (if desired) to deepen color and flavor. For Jamaican Rum ferment longer and pot distill to lower purity.
Settlers in the New World began to make rum because barley had not yet been cultivated and molasses was plentiful.
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