With a rich history of rum production that dates as far back as the 17th century, Barbados is generally acknowledged as the country that first turned the art of rum-making into a viable export industry. Given that deeply entrenched heritage, it is not surprising that international spirits connoisseurs have long appreciated the exceptional quality of Barbados Rum.
Rum is made from molasses, the thick brown syrup that is left behind when sugar cane juice is boiled to extract the sugar from it. The molasses is then fermented, by adding water and yeast, both the strain of yeast used and the quality of sugar cane that the molasses comes from are crucial components in the final flavour profile of each batch of rum.
Once fermentation is complete, the fermented product is distilled. There’s no standardized method of distilling and both pot and column stills are commonly used, the key difference between the two kinds of stills being that pot stills typically produce a rum with more congeners—substances that are responsible for the taste and body of distilled spirits—than column stills.
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Finally the distilled rum is aged. The barrel the rum is aged in is typically a bourbon cask or stainless steel cask. Rum aged in a bourbon cask takes colour from the wood of the barrel and becomes a darker or golden rum, while rum aged in a stainless steel cask remains clear.
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A number of distilleries offer tours and tasting, which are great opportunities to get a closer look at the production of rum in Barbados and enjoy a taste of some of the best rum the island has to offer. See historic copper stills, tour vast rum barrel bonds, and immerse yourself in the fascinating story of rum.
In recent years, several Barbadian distillers have returned to their roots by adopting a ‘field to bottle’ approach, whereby the rum is produced from by-products of sugar cane grown and crushed on the property, then distilled, aged and bottled in-house.
In a modern world where we place greater value on authenticity and craftsmanship, the innovative use of centuries old traditional methods offers great appeal to savvy consumers — especially in the case of ‘collectible’ limited edition small batch distillation.
Operating since 1703, and originally named Mount Gilboa, Mount Gay is one of the oldest operating commercial rum distilleries in the world. Later the distillery changed its name to honor Sir John Gay Alleyne who’s innovations and achievements made Mount Gay what it is today. With over 300 years of tradition, Mount Gay is a mainstay of Barbados Rum.
Operating since 1703, and originally named Mount Gilboa, Mount Gay is one of the oldest operating commercial rum distilleries in the world. Later the distillery changed its name to honor Sir John Gay Alleyne who’s innovations and achievements made Mount Gay what it is today. With over 300 years of tradition, Mount Gay is a mainstay of Barbados Rum.
Having recommissioned the oldest rum pot still in the world, Stade’s distillery has a history of 130 years of rum production beginning with the Stade brothers who opened the distillery in 1893. They have received a number of accolades of international acclaim for the Beach Vat No 1 and Bond No 8 rums.
St. Nicholas Abbey dives deep into the heritage of rum and uses traditional methods and a faithfully recreated recipe to produce their rums. The rum is aged in the St. Nicholas Abbey Rum Bond where it enjoys a cool tradewind breeze. Once aged, the rum goes directly from bottle to barrel remaining unblended.
Perkins and Sons was started in 1994 by Ivan Oliver Cyril Perkins and his sons Cyril and Edward, as well as his daughter Jean. Coming from a family history of rum distilling, Perkins and Sons has created a number of rum blends that suit varied pallets, and recently they have opened a distillery at Hopewell St. Thomas, where their small batch rum and other sugar cane spirits are being produced.
Rum punch is a simple and delicious cocktail that is especially popular in Barbados. The recipe below is a classic based off of the rhyme “1 of sour, 2 of sweet, 3 of strong, 4 of weak” which is a common way to remember how to mix a great rum punch. Perfect for any gathering, this punch brings a taste of the Caribbean to your glass.
