Spiced or infused rum
What is spiced rum?
Spiced rum certainly has the same origins as rhum arrangé, i.e., spices have long been macerated in rum to make medicinal drinks or to flavor tafias that are a little too rustic. However, spiced rums have emerged from the pack to become a category in their own right since being adopted by the bar and cocktail world.
Rum-based preparations, macerations and decoctions are extremely widespread throughout the world, and especially in the Caribbean, where every bar, restaurant and market stall has its own specialty. In the West Indies, you may have heard of the aphrodisiac properties of bois bandé bark, or you may have noticed that vanilla beans are a classic, as are cinnamon sticks and turmeric in La Réunion. These ingredients provide strong sensations and tastes, a fact not lost on bartenders and other mixologists.
Spiced rums are therefore a logical choice for these artists and alchemists of the bar, because it's all about creativity. The only limit to this category is the imagination of those who bring it to life. On a base of white rum, but more often amber rum, spices are macerated, sometimes whole, sometimes roasted, homemade syrups are added, the rum can be aged, sugar or caramel can be added to produce a very dark rum, but above all, new recipes can be created using ever rarer and more exotic spices.
Distilleries and their brands began offering spiced versions of their rums as early as the 1940s, with the advent of Tiki culture. The phenomenon gained momentum at the start of the 21st century, and these popular, festive rums are now among the best-sellers in the wine trade.
The different spiced rums
All rums can be spiced, as this spirit lends itself particularly well to the exercise. Originally, it was the distilleries producing English-style rums that created the first recognized brands, such as Captain Morgan or Sailor Jerry. These brands, which are still the flagships of the category today, led to others such as Kraken, with its polished visual universe.
Top-of-the-range spiced rums have appeared, such as Professor Cornelius Ampleforth's Rumbullion or Old New Orleans' Cajun Spiced. Traditional Latin rums like Malteco have joined the movement, and even independent bottlers like Bristol have taken an interest.
Agricultural rums have also lent themselves to the exercise with great success, including La Mauny, Longueteau and Toucan.
We know that the Indian Ocean is one of the cradles of spiced arranged rums, andMauritius seems to be naturally returning to this tradition. Indeed, many spiced rums originate here. These include Beach House, Labourdonnais, Chamarel, Saint Aubin, Pink Pigeon, Mauritius Rom Club...
Infused rum
Infused rum is a very specific type of spiced rum. Rather than macerating fruit and spices in rum, it is infused with methods that impart fine, delicate aromas.
For example, when Bacardi reduces its rum, it does so with an infusion of fruit essences such as lemon, red fruit or pitaya.
Others, like Chalong Bay, a Thai distiller of pure cane juice rums, use an original process at the very moment of distillation. A compartment filled with fruit or herbs is placed at the top of the still, just before the vapors condense. The rum thus distilled carries delicate aromas of lemongrass, cinnamon or basil. Read less
