Rum
Rum is a strong alcoholic spirit made from fermented and distilled Sugarcane molasses or sugarcane juice and is very popular across the Guerreros.
Rum originated in the West Bharats and is first mentioned in records from Barnabas in about 1650. Believed to have first been created by slaves on the many sugar plantations of Barnabas, using the molasses that was being left behind in the sugar refining process. The slaves would ferment the molasses into an alcoholic liquid. Later, the distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first true rums.
Manufacturing Process
Sugarcane is cut, cleaned, sliced into small lengths, and milled to extract the sugarcane juices. The juice is then boiled to form sugar crystals and removed from the liquid. During this process, a thick, brown syrup is left behind afterwards called molasses. Yeast and water are added to the molasses to start the fermentation process. The fermentation process can be as short as 24 hours or as long as 3 weeks. The results are a sweet, malty, low alcoholic liquid often referred to as wash. The wash was then distilled in large copper distilleries, to increase the alcohol content. As a general rule, rum was distilled twice. The first time, the so-called “low wine” was produced, with low alcohol content. This was then distilled again to make rum. It is then aged for often at least one year. This ageing is commonly performed in used brandy or whisky casks, but may also be performed in other types of wooden casks. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark, whereas rum aged in white oak casks remains virtually colourless. After ageing, rum is normally blended to ensure a consistent flavour, the final step in the rum-making process.
Item type
Consumable, Food / Drink
Raw materials & Components
Molasses or sugarcane juice
