The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Sugar cane spirits can be made anywhere in the world and the most popular brands are still made in and around the Caribbean. Due to history, geography and language, sugar cane spirits have developed into a number of regional styles. Cachaça, from Brazil, rhum agricole from Martinique, clairin from Haiti, and aguardente de cana from Mexico, are all made with fresh pressed cane juice. Batavia arrack from Indonesia is not technically a pure sugar cane spirit since it is made from cane and red rice. Rums from the former British Caribbean colonies are largely distilled from molasses using pot stills or a combination of pot and column stills. Rums (spelled ron in Spanish) from the former Spanish colonies have come to favor the lighter style made from column distilled molasses or cane syrup.
By and large, most countries allow some amount of additives in rum that do not require labeling. U.S. rum allows the addition of caramel coloring, while in other countries, additives such as sugar, glycerin, and vanilla can be added without being labeled.
Originally a French style of sugar cane spirit made from fresh sugar cane juice. Today, agricole can refer to any rum distilled from fresh cane juice.Cane Syrup: A viscous liquid made by boiling fresh cane juice to remove some of the water and caramelize the sugars.
Organic compounds found in spirits that contribute to the flavors and aromas. In sugar cane spirits, esters are often described as contributing fruity or vegetal flavors. In high ester sugar cane spirits, they are described as contributing “funky” aromas such as overripe fruit.
A collection of largely rum based cocktails that were created at bars such as Don the Beachcomber in Hollywood, CA, or Trader Vic’s in Oakland, CA. The Tiki aesthetic drew its inspiration from polynesian culture and a romanticized vision of the South Pacific.