CHAP. XIX.Of the Distillation of Rum.
Rumdiffers from what we simply call Sugar Spirit, as it contains more of the natural Flavour, or essential Oil of the Sugar Cane; a great deal of raw Juice, and even Parts of the Cane itself being often fermented in the Liquor, or Solution, of which the Rum is prepared.
Hence we see from whence Rum derives its Flavour; namely, from the Cane itself. Some, indeed, are of Opinion, that the unctuous or oily Flavour of the Rum proceeds from the large Quantity of Fat used in boiling the Sugar. This Fat, indeed, if coarse, will give a stinking Flavour to the Spirit in our Distillations of the Sugar Liquor, or Wash, from our refining Sugar-houses; but this is nothing like the Flavour of the Rum; which, as we have already observed, is the Effect of the natural Flavour of the Cane.
Great Quantities of Rum are made atJamaica,Barbadoes,Antigua, and other Sugar Islands: The Method of making it is this:
When a sufficient Stock of the Materials is got together, they add Water to them, and ferment them in the common Method, though the Fermentation is always carried on very slowly at first; because at the Beginning of the Season for making Rum in the Islands, they want Yeast, or some other Ferment to make it work; but after this, they, by Degrees, procure a sufficient Quantity of the Ferment, which rises up as a Head to the Liquor in the Operation; and thus they are able afterwards to ferment, and make their Rum with a great deal of Expedition, and in very large Quantities.
When the Wash is fully fermented, or to a due Degree of Acidity, the Distillation is carried on in the common Way, and the Spirit is made up Proof; though sometimes it is reduced to a much greater Degree of Strength, nearly approaching to that of Alcohol, or Spirit of Wine; and it is then called double distilled Rum.
It would be easy to rectify the Spirit, and bring it to a much greater Degree of Puritythan we usually find it to be of; for it brings over in the Distillation a large Quantity of the Oil; and this is often so disagreeable, that the Rum must be suffered to lie by a long time to mellow before it can be used; whereas, if well rectified, its Flavour would be much less, and consequently much more agreeable to the Palate.
The best State to keep Rum, both for Exportation, and other Uses, is doubtless that of Alcohol, or rectified Spirits. In this manner, it would be contained in half the Bulk it usually is, and might be let down to the common proof Strength with Water when necessary: For the common Use of making Punch, it would likewise serve much better in the State of Alcohol; as the Taste would be cleaner, and the Strength might always be regulated to a much greater Degree of Exactness than in the ordinary Way.
If the Business of rectifying Rum was more nicely managed, it seems a very practicable Scheme to throw out so much of the Oil, as to reduce it to the fine light State of a clear Spirit, but lightly impregnated with the Oil; in this State it would nearly resemble Arrac, as is easily proved by mixing a very small Quantity of it with a tasteless Spirit;for it then bears a very near Resemblance to Arrac in Flavour.