A rum business

The origins of rum, or rhum if you hail from a French speaking nation, date back to the Caribbean sugarcane plantations of the 17th century. Slaves harvesting the sugarcane discovered that molasses, a by-product of the refining process, can be fermented into alcohol and that further distillation concentrates the alcohol by volume and removes impurities. The clear liquid is then usually aged in oakbarrels to achieve various grades and colorations, from light to gold, dark or spiced to premium aged.

The drink's popularity soon spread to the British Colonies of North America where the first rum distilleries were established in 1664 on Staten Island, New York, and then Boston, Massachusetts. The manufacture of rum became New England's largest and most prosperous industry, producing a lightermore superior product similar to whisky.

Just like gold, Rhode Island rum even became an accepted currency in Europe for a period of time. Before the American Revolutionary War, which some attribute in part to the disruption in trade caused by the 1764 Sugar Act, estimates of rum consumption in American colonies had every man, woman, or child drinking an average of three Imperial gallons (13.5 litres) each year. However, this increased demand for molasses in order to produce the rum, along with the demand for sugar in Europe, gave rise to the plantation slave labour triangle between the Caribbean, Africa and the colonies.

The exchange of slaves, molasses and rum was profitable and became synonymous with seafarers and piracy only when English privateers trading in the commodity decided to cross the line and become pirates and buccaneers. The association of rum with the Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With plentiful supply of domestically produced liquor, the British seamen changed their daily ration from French brandy to rum.

The Royal Navy continued to give its sailors a daily rum ration, known as a tot, until the practice was abolished after 31 July 1970. Nowadays the rum ration is limited to special occasions such as royal marriages and celebrations, liberated by the Queen’s command to “Splice the mainbrace,” a phrase that used to mean double rations for the day. The Royal New Zealand Navy is the last remaining naval force to still provide its sailors with a free tot of rum.

While the majority of the world's rum production occurs in and around the Caribbean, Central and South America, there are also major rum producers to be found inAustralia, Fiji, the Philippines and India, the latter having four of the top selling rum brands. Rum is still the favourite tipple in America and now the biggest selling spirit in Australia and New Zealand. The UK, Spanish and Italian markets are the fastest growing for rum sales.

Ian Burrell is the leading ‘Rum Ambassador’ and travels the globe acting as consultant to major spirit companies including Bacardi, Pernod Ricard, Diageo and J Wray & Nephew. What he doesn’t know about rum isn’t worth a tot.

In addition to running his own Caribbean bar and restaurant, Cottons Camden, featuring 300 different rums, he conducts rum master classes, academies and tastings and judges other mixologists in various cocktail competitions. He is also the founder behind UK RumFest - Europe's first ever consumer festival to celebrate the diversity of his favourite drink.

“I bring the story of rum to life,” he says. “Most people assume rum is either Bacardi or Captain Morgan’s and can’t believe it when I introduce them to the finer varieties. My aim is to raise the profile of rum on a par to that of aged Scotch whisky or Cognac, one that should be sipped and enjoyed at a slower pace.

“My parents are from Jamaica and over there rum is like folklore and plays a sizeable part in family life. When you move into a new house, you pour a few drops of rum onto the doorstep to get rid of the bad spirits. When a baby is born you Christen it with a few drops of rum to the head, just like holy water. If you come down with a cold, you’ll be given rum, lime and honey and if you get bitten by a mosquito, a little rum on the skin will help the itching subside.”

For an instant hit of Caribbean warmth for your insides, try one of Ian’s simply delicious rum cocktail recipes, perfect for long lazy days on the beach…or in your garden at home.