Savour the Spirit: the Soulful Process of Making Rum
Rum has a certain image and stereotype in the UK, being often perceived as a party drink. As such, the craft and care behind the spirit is sometimes overlooked or underestimated against other categories such as whisky, or even gin.
We’ve witnessed in recent years an overhaul of attitudes towards tequila and mezcal from British drinkers. Similarly, once considered a tipple reserved for shots and alcohol-heavy cocktails, tequila has migrated and grown closer to the respect and reverence it has in its home country of Mexico. Margaritas are now a respected calling card, not just a strong drink for upbeat occasions, and sipping tequila alongside food is no longer unheard of.
Where does rum come into the landscape? A changing tide of quality brands and distilleries is demonstrating the time and craftsmanship that goes into making varying types of rum. And the increase of premium rums on the market is promoting the growth of luxury cocktails and sipping rums listed on reputable bar menus, lifting rum out of its previous party-drink backdrop.
More than just an artful blend, there’s an entire history and soul that’s poured into the making of quality rums. Rum is inseparable from one of the darkest parts of history, the slave trade. In the 17th century in the Caribbean, rum emerged. Enslaved Africans working on European plantations discovered that molasses could be fermented and distilled into a spirit known previously as rumbullion. Eventually the molasses was shipped to New England, where the colonists distilled it into rum. This rum was often then traded for slaves in West Africa and enslavement continued.
Despite its clear ties to the oppression of African and Caribbean people, it emerged as a powerful symbol of Afro-Caribbean culture and identity. An icon of strength and merriment to celebrate the joy of the future. To overlook the roots of this spirit and its troubled beginnings, turns a blind eye to an inspiring and resilient part of Caribbean history.
Today, if you’re wondering how rum is made, the process still starts by using the raw materials of molasses, fresh sugarcane juice or sugar syrups. The raw materials used are fermented, just as it was centuries ago, before being distilled in either pot or column stills. In certain regions, and especially in Jamaica, a further step to the process is incorporated, known as “dunder and muck.” Dunder is the acidic-rich residue left in the still after distillation, which is often added to the next fermentation to promote fruity esters in the final spirit. Muck pits are open earth pits holding cane residue, dunder and organic matter that ferments for years to create a unique selection of bacteria. Think of it like a starter culture that adds strong fruity and pineapple aromas when added to the fermentation process and mixed with ethanol.
Rum is then aged in a vast selection of casks, depending on the preferred flavour outcome. It’s common for the rum industry to mature spirits in ex-bourbon American oak casks, with many distilleries being located so close to the United States. At Sterling & Malcolm, we decided to use British oak, to nod to the multi-cultural heritage of our founders. Following maturation, different casks and styles of rum are blended together to create the desired liquid - whether that’s a golden rum like ours, or a dark rum.
So next time you decide to sip on a tasty daiquiri, or perhaps a rum old fashioned, take a moment to savour and acknowledge rum’s soulful history and the artful process of making this staple spirit for bars around the world. Our golden rum has been purposefully created as a legacy-led spirit, paying respect to this history and the detail of the process. Experience the taste for yourself here.
