1960 The U K B G Guide to Drinks (3 rd edition revised)

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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