The Types of rum Main are white, golden, black, aged, aged, spiced, over-proof, sweet, light and premium.
There are many types of liquors. Brandy, whiskey, vodka, champagne, tequila, cognac and cointreau are some of the most popular around the world. And among these highly known liquors also stands out another. It is rum, a drink whose origins are located in the Canary Islands and the Caribbean Islands.
Rum is a brandy that is obtained by a distillation process. Its raw material is the sugar cane and the liquor is obtained by the fermentation of the molasses or the juice that is obtained from it.
When the beverage is made from cane derivatives such as molasses, as a byproduct of sugar production, it is classified as industrial rums. And when made from cane juice, that is, from guarapo, they are classified as agricultural rums.
Rum is one of the most consumed alcoholic beverages in the world. The production process of this liquor depends on four phases: fermentation, distillation, aging and mixing.
This occurs in many countries and because there are different laws in each of their production, it is difficult to divide by type. And it is much more complicated to divide them by age, since there is no agreement for the minimum age that the liquor must have or even for a standard classification.
It should also be taken into account that the environmental conditions influence the aging process, which is usually done in oak barrels. However, it is still possible to classify them according to the most common varieties in several producing countries. At the regional level three broad categories of rum are accepted.
The first is the rums of Hispanic origin, a drink with a light style, that goes from dry to sweet and to which are added caramel and sugar. The second is British rum, whose style is a dark rum and potent flavor, sweet and spicy, as well as those added to caramel, sugar and spices.
The third category are rums of French origin, which are liqueurs that, instead of being produced from molasses, are produced from the juice of sugar cane. Light, dry and powerful rums are controlled by a Denomination of Origin, ie by a type of geographical indication.
Types of rum
Of the three main types of rum we explain, other more specific varieties are derived. These are the most common:
It is a dry drink and light consistency that is characterized by the absence of color. Actually the liquor obtained from the distilleries is colorless (or has a yellowish-white color). Which means that white rum is the basis of the industry.
The slight amber color of some other types of rum is due to contact with the oak during the aging of the product. However, this color is removed through a filtration to market it.
It is a liquor with an amber tone, much like gold, which can be more or less intense, for this influence several factors. One of them is the prolonged aging in wood, that is, the aging, and another is the lack of filtration. For this reason its flavor is usually more intense than white because they have more congeners. But its consistency is just as light.
On the other hand, sometimes caramel and other dyes are added to accentuate the golden color a bit more.
Unlike the two previous types, black rum is heavier and with much more body. Because the distillation process of this type of rum is made using stills (apparatus for the evaporation and condensation of the alcohols), this drink retains a strong flavor of molasses.
It is characterized by being a dark colored liquor, much more than the golden ones. This tonality is almost black and this is due to the addition of dyes that are added to the aging barrels.
This is one of the most popular types of rum and therefore one of the most consumed. For a rum to fall into this category it must come from spirits that have been aged in oak or cherry wood for a prolonged period of at least one year.
They are rums with a lot of body and like blacks, they are usually distilled in stills, so they have a strong molasses flavor. It is basically a mixture of blends of different broths from aged rums.
They are usually called"Añejos"to the rums that are located in the segment of the 5 years. And they usually have rums of three years minimum and up to six. In the case of those who exceed seven years, they are usually referred to as"Gran Reserva","Reserva","Extra Añejo", among others.
This type of rum shares many of the characteristics of aged rum. It is a liquor with a lot of body, but unlike the old one, the old rum must have been aged in barrels of oak or cherry wood for three years as minimum time.
Rums with spices or with flavor, as they are also known, are those that are infused with diverse extracts like spices or fruits to give a characteristic flavor. The liqueur of this type can be white, gold or black and its flavors can be of orange, lemon, pineapple, coconut, banana, apple, vanilla, cinnamon, nutmeg, red fruits, among others.
Although spiced rums are known as such, they are actually flavored liqueurs, which have been made with unrefined alcohol and in which the aging process has been short.
Rums that fall into this category are those with high alcohol content. This type of liquor is usually white and its alcohol content is so high that it is usually 100 or more British degrees.
Within this category are rums containing a high content of sucrose, i.e., an amount of 100 grams per liter of liquor, or the equivalent thereof in glucose.
This is a denomination that refers to the consistency of the liquor. The distillation method used to make this type of rum is that of continuous type stills.
The last variety refers to this type of rum that is usually the best that each manufacturer sells. Premium rums are those that have been produced to the highest standards of quality, whether it is the mixing process or the aging process. The aging of this liquor can range between 5 and 50 years.
It is important to keep in mind that most commercial rums are made based on a mixture of rums. These not only are of different types, but also have different ages. And they can become rum from different countries of origin. During this mix it is possible to add caramel, spices and flavors to vary the final result. When the rums that comprise them are selected and after mixing, the preparation should be fused for a time.
For this stage of rum production, the expertise of the master mixer is key. The job of these people is to ensure that the contents of each bottle is always the same, in terms of quality and taste. Since this standard and specifications depends on the difference between each brand and what makes each one stand out.
Uses of different types of rum
There are several uses of rum, whether in cocktails or in the kitchen, where they have always had a reserved space. White rum, for example, is often best suited to prepare a variety of cocktails such as punch, daiquiris and Long Island ice tea, as well as the famous mojito and Cuba libre. Being a sweet variety and poor in aroma, they are not usually drunk alone or used in confectionery.
Golden rums, which have more body and a more intense flavor, are ideal to enjoy as digestives. Due to their great aroma, they are often used in confectionery in many ways. They are used to drunk biscuits and Genoese, in pies, ponqués and even in ice cream, as well as to flavor flans, mousses, syrup, fruit salads and even flambear various desserts.
But rum is not just a perfect liqueur to perfume desserts. It is also ideal for use in the kitchen in general, in the preparation of salty foods. Not only wine and beer can help to give an exquisite taste to the preparations.
Rum is used to marinate meats, poultry and fish. By combining this liqueur with other spices, the result will be extraordinary. It is also a perfect complement to the preparation of some sauces. In addition, it integrates seamlessly into raw dishes such as ceviche.