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Jamaican Rum is an exceptional drink loved by the Jamaicans as well as the outsiders. It is believed that English were the first to make Rum and it was used in Barbados to describe intoxicating, rough, and unpleasant and over powering liquor made from sugar cane juice. The drink was also known as “kill-devil”.
The word Rum was probably originated from the English word “rumbullion”. Jamaican Rum includes the widest varieties of Rum in the world. 50 million litres of Rum is produced in this island and currently sold in over 70 countries.
Jamaican Rum is made of the thick syrup resulting from sugarcane juice crystallized by boiling. It has to be allowed to ferment. It has approximately 6% alcohol. After distillation it produces Rum as a sharp-tasting, clear, colorless liquid with about 80% alcohol. This product diluted to 40% alcohol is basically White Rum. Golden Rum is produced from the aging of the clear liquid in oaken casks and the absorption of the liquid from the oak.
The combination of molasses and skimming from the sugar boiling vats stored in oaken casks are the source of darker, heavier Jamaican Rum. To enhance the flavor and aroma fermentation of other substances can be added to the molasses.
Jamaican Rum is distilled between 140 degrees and 160 degrees proof in pot stills and is matured in large casks. However light column stills are used now a days. Full-bodied rums rely on natural or what is called "wild" fermentation rather than the cultured yeast inoculation used in light-bodied rums. Jamaican Rum is very famous worldwide for its flavor and aroma.
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