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RUM
It is first mixed with water and fermenting agents,
depending upon the area of production. Some areas use
the yeasts produced from previous production. This Wash,
as it is known,is fermented out and is distilled and rum is
produced.
Rum differs according to the strain of the yeast used in
the Wash, also to the method of distillation (pot or
continuous still) and also to the type and amount of
caramel used in colouring the rum. Rum requires to
mature in the same way as whisky or brandy and since
1917 it has been illegal to sell rum in this country under
three years of age.
Normally supplies come to this country in cask,but lately
shippers have sent Rum in bottle in certain instances.
Those supplies which come into this country nowadays
come chiefly from the B.W.I., namely, Jamaica, Barbados,
British Guiana and Trinidad.
Jamaica.—This produces three types of rum. The first
a light-coloured one, little flavoured, which is drunk
locally. Some of this can be obtained however in this
country at the present day. The second, the more highly-
flavoured rum which we are used to in this country, and
the third a European Continental type—very highly
flavoured.
Barbados.—Some of this rum is the rum imported into
this country in bottles. It is light and fragrant and not
very heavy.
Trinidad.—Manufactured on the continuous still
principle, light in colour. Similar to that of the Barbados.
Demerara.—This is the name given to most of the rum
from the colony of British Guiana. Two types are
produced, a light-coloured one consumed locally and the
product sent to this country, a much darker one.
Cuban.—Probably the best known Cuban rum is
"Bacardi". This is a light delicately-flavoured rum which
is extremely popular as a base for Cocktails.
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