Celebrate National Rum Day With Kinkster MAG

As we celebrate National Rum Day, here is a breakdown of types of rum, and our favorite picks
National Rum Day - August 16
Photo by Boris Stefanik

August 16th is a day to celebrate. Not only is it a Kinkster MAG Co-owner’s birthday, it’s the day to say hip, hip, hooray for National Rum Day. Yes, that’s right, August 16th is National Rum Day.

Did you know that Rum had it’s very own day? If not, we’re here to tell you that today is the perfect day to order yourself a Rum Punch! When you think back, what was your first alcoholic beverage? Like many others, one of our first drinks in a bar was a Rum and Coke.

The majority of the world’s rum production occurs in the Caribbean and Latin America which is why our favorite Rum choices come from the Islands.

Taken from Wikipedia, the origin of the word ‘rum’ is unclear. In a 1824 essay about the word’s origin, Samuel Morewood, a British etymologist, suggested it might be from the British slang term for ‘the best,’ as in ‘having a rum time.’ He wrote:

As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arrack, it would be called rum, to denote its excellence or superior quality.

Here is a cool breakdown of RUM:

Dark rums, also known by their particular color, such as brown, black, or red Rum, are classes a grade darker than gold rums. They are usually made from caramelized sugar or molasses. They are aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as color. Also, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique.

Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are less than 40% ABV (80 proof). They mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. This infusion of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol to simulate the tastes of food.

Gold rums, also called “amber” rums, are medium-bodied rums that are aged. These gain their dark color from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.

Light rums, also referred to as “silver” or “white” rums, in general, have minimal flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any color. The Brazilian cachaça is this type, but some varieties are more akin to “gold rums.” The majority of light rums come from Puerto Rico. Their milder flavors make them attractive for use in mixed drinks, as opposed to drinking them straight.

Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
Premium rums, as with other sipping spirits such as Cognac and Scotch, are in a particular market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their “mixing” counterparts and are consumed straight.

Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. Among the spices added are cinnamon, rosemary, absinthe/aniseed, or pepper.

In honor of National RUM day, we are sharing our TOP 3 Rum choices.

Appleton Rum, Cocktails, National RUM Day

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Food & NutritionKinkster Chatter

Founder, Co-Owner & Managing Editor. Corey has experience in the corporate financial services, training, brand development, and when he is not writing he’s at home dancing nude with a glass of wine.

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