Rum is a type of alcohol made from the fermentation and distillation of sugarcane byproducts such as molasses or sugarcane juice. It’s initially a clear liquid but deepens in color and the flavor after aging and soaking in oak barrels which. Light rum is typically used for mixed drinks (like pina colada’s and mojitos), while dark rums are more commonly served “neat.” It’s also great for cooking and baking. Have you ever wondered where rum originated?
Due to rum’s popularity across the world, the history of where it originally came from is a little unclear. What is clear is that each country has its own stamp on rum and accompanying unique history regarding this drink. Find out below how rum became so popular in almost every region of the globe!
Middle Ages
As early as the middle ages (13th century), King Cyprus was known to drink a rum-like beverage mixed with almond milk. It was probably much sweeter than the rum we know today.
Malay People (in the Middle East)
Brum was an alcoholic beverage produced by the Malay people. In the early 14th century, Marco Polo described it as the “very good wine of sugar.”
Caribbean
In the 17th century, plantation slaves in the Caribbean, likely in Barbados, discovered that molasses could be fermented to make an alcoholic beverage.
Colonial America
After rum was developed in the Caribbean, its popularity took off in the British colonies of North America. New England became a distilling center and produced a lighter, whiskey-like rum. To support the growing demand for rum, a triangular trade of rum, molasses, and slaves was established between the Caribbean, Colonial America, and Africa. This mutually beneficial and hugely profitable venture was disrupted by the Sugar Act of 1764 and may have contributed to the American Revolution.
Rum’s popularity only soured after the American Revolution, it was even used as currency. For instance, slaves could be sold for x amount of rum. It wasn’t until the American development of whiskey, coupled with the restrictions on sugar imports from the British Islands of the Caribbean, that rum began to decline in popularity in North America.
Naval Rum & Piracy
The association between British sailors and rum began in 1655 when the British maritime fleet captured the island of Jamaica. At the acquisition of domestically available liquor, the seamen in the naval fleet were given rum as their daily liquor ration instead of French brandy. As some of the British privateers became buccaneers and pirates, they continued to favor rum. Creating a strong association between pirates and rum.
Colonial Australia
When the American Revolution began, the British, who had been previously shipping their convicts to Colonial America, needed a new place to send new convicts in order to alleviate overcrowded jails and prisons. To prevent the French from expanding to Australia, they sent convicts there first. Unfortunately, the distance between Britain and the convict colonies of Australia was so far that the colonies faced starvation and lack of survival resources.
Thus, the convict colonies began to import from India instead. Along with other commodities, Bengal rum was imported, which was said to be twice as strong as Jamaican rum. They even hid their purchases by floating their cargo to shore instead of allowing it to be found by British officers when the ships docked.
Blue Ribbon Rum Recipes
Martha Ray Deen’s Caribbean Rum Cake
“I love the rum cakes you get while on vacation in the Caribbean, but I don't like the price of having one shipped, so I found a way to bring the Caribbean to me! This cake is amazing!” - Martha Ray
Drunk Pecan Pie Bread Pudding
“I know there are pecan pie bread pudding recipes out there, but this one with the rum is just over the top ahhhh-mazing! Rich buttery taste and warm rum flavor (I also tried it with bourbon and it was just as good!). If you want a new take on an old fave, give this on a try :)” - Gina
Eggnog Cake With Rum Frosting
“The cake is tender with a subtle eggnog flavor. The rum glaze is what makes this cake special. On its own, the glaze seemed a little strong. But once drizzled on the cake, it was perfect. It really gave the cake a punch of flavor.” - The Kitchen Crew
Cherry Lime Mojito
“I used to work as a bartender and learned so many different cocktail combinations. Even though I rarely drink, this is one of my favorite springtime cocktails. When made right it has a beautiful presentation and easily impresses your guests with little effort.” - Cara
Nunu's "Danc’n Orange" Glazed & Grilled Pineapple
“Grilled fruit is a summertime favorite and this grilled pineapple needs to be a part of your menu. It's super tasty! With a hint of orange and a hint of chipotle, the glaze is fabulous. Most of the alcohol from the rum cooks off and adds a richness to the flavor.” - The Kitchen Crew
Pina Colada Roll
“It's got all the ingredients for a pina colada, including rum, and even has chocolate, whipped cream and a cherry on top!” - Jan
Yeast Waffle With Fresh Strawberry Rum Syrup
“Waffles were so new to me and I was not into waffles and pancakes until I tasted my brother-in-law's homemade recipe one late night. He always makes all his desserts from scratch and from fresh fruits, fresh from the fruit stand. So delicious... crispy on the outside and so light and yummy inside.” - Connie