Ah, rum. Once thought to be demonic, it has a thickly dark and stormy past. Rum is derived from molasses, the byproduct of refined sugar made from sugarcane, which is grown mostly in the humid West Indies.
The British, no strangers to sweet tooths, loved it, and early American settlers, so much closer to the source, started their own distilleries in and around what is now New England. It was during this colonial heyday that rum helped kick off a tradition of mixed drinks, and the rum punch and rum sling were born. Rum was a key part of the infamous “triangle trade” of sugar, rum and slaves during the colonial era. But the United States’ rift with Britain, and post-Revolution taxes on the spirit, drove rum into a decline in the U.S. Its popularity waxed and waned over the decades — it hit a high during Prohibition, inspired by Ernest Hemingway (a daiquiri man).
Rum market is rising
More recently, the mojito has become rum drink No. 1 in the U.S. Although the cocktail’s origins are traced to Cuba, it is thought to have been inspired by the bourbon-based mint julep of the American South. Like the mint julep, the mojito starts with fresh mint muddled with simple syrup, and is then mixed with fresh lime juice, rum and soda water, strained over cracked ice in a tall, frosty glass.
Spirits forecasters believe rum to be the next big thing, spurred by better quality and better marketing. The United States remains the biggest market in the Americas, consuming more than four times the volume of the second-biggest market, Cuba, according to market analysis by just-drinks.com/IWSR.
That amounts to almost 25 million 9-liter cases of rum sold in the U.S., worth $2.2 billion, according to the Distilled Spirits Council of the United States. Total rum sales from the year prior were up 1.4%, with growth even higher in the high-end premium (3.1%) and super-premium (2.4%) categories.
Notable countries of origin and their brands include Puerto Rico, where the world’s biggest brand, Bacardi, is made, Martinique (Clément, Rhum Vieux St. James), Jamaica (Appleton, Myer’s), Trinidad (Angostura) and Barbados (Mount Gay), as well as the British (Pusser’s) and U.S. Virgin Islands (Captain Morgan, Cruzan).
Separating out top-shelf rum
Mixed with high-quality molasses, high-end and super-premium rums are run through an extensive distillation process to get rid of any debris before aging takes place in charred American oak barrels, many of them previously used to age bourbon, for a minimum of 14 months. Some rums are aged upward of 12 years.
Single-barrel rums, after their initial time in used oak, are aged a second time in new American oak for anywhere from four to 12 years. More full-bodied than a younger rum, this category of rum takes on a lot of the barrel’s finer points, from notes of vanilla and toasted coconut to butterscotch and baking spices.
Smoothed by time, single-barrel rums may be enjoyed neat or on the rocks, but also lend a whole new level of complexity and flavor to cocktails. We use a single-barrel rum in our recipe this week.
Cruzan Coconut Old Fashioned
For the coconut water:
1 can coconut water
For the Old Fashioned:
2 ounces Cruzan Single Barrel Rum
½ ounce rich simple syrup
3 dashes bitters
Coconut water ice cubes (see additional recipe below)
1. Pour a can of coconut water into an ice cube tray, straining out pulp if necessary. Freeze for several hours.
2. Cut a wide swath of orange peel and lightly press it into the bottom of a rocks glass.
3. Add rum, syrup and bitters.
4. Drop in a few coconut water ice cubes and stir gently.
Photo: Cruzan Coconut Old Fashioned Credit: Courtesy of Cruzan