Rum - Liquid Gold - ChristopherColumbusDistillery.com

Rum – The Liquid Gold

This is a rare opportunity to be part of a high premium distillery project in an evocative island location of Porto Santo with unique characteristics ideal for Madeira rum production.

Experts predict that rum is on the verge of becoming the next booming spirit. It is considered the most versatile of spirits, capable of blending harmoniously with a variety of mixers, creating an exceptional drinking experience. This level of versatility is unmatched by gin, whisky, tequila, or most other spirits. Rum’s untapped potential is significant.

The rum category is currently experiencing an exciting transformation, with an explosion of new flavours and the rise of home cocktail-making encouraging consumers to explore its diverse styles, from agricole to spiced.

Rum is undoubtedly at a pivotal moment, with greater opportunities to premiumise and diversify than ever before.

Christopher Columbus 1477 Distillery® represents a long-term commitment and a rewarding investment. This Share Offer invites you to become part of a distinctive distillery business and a unique community.

In return for your investment, you will become a part-owner of a special distillery, with a new architecturally designed plant and heritage centre. With the rewards for those who appreciate craft-distilled rum and aspire to be part of a long-term success story.

The Distilling Process at Christopher Columbus 1477 Distillery®

The journey begins in the sugar cane fields of Madeira, where 100% of the sugar cane is locally grown.

Our approach is deeply rooted in craftsmanship, combining traditional methods, expertise, and an unwavering dedication to quality.

The Spirit of Excellence

Great rum is the product of expertise, passion, and hard work. It is the creation of individuals and teams with a deep understanding of their craft, a respect for tradition, and a vision for the future.

Rum is more than a drink; it is an experience that evokes history, culture, and emotion. To be part of this journey is to embrace the story of a spirit that has truly conquered the world.

The White Gold

Sugar, honey, and rum have played a pivotal role in the history of Madeira, an island once famed as a major producer and supplier of what was historically known as “white gold” “Ouro Branco” a liquid gold.

The island’s rugged terrain made cultivation extremely challenging, leading to the forced importation of enslaved people from Africa to work on the sugarcane plantations and in the mills. At that time, sugar was a luxury commodity, and as plantations expanded, the sugar industry became a cornerstone of Madeira’s economy.

Madeiran sugar gained renown across Europe, attracting traders and merchants who settled in Funchal and surrounding regions, including Ponta do Sol, Calheta, and Ribeira Brava—all of which became significant sugarcane producers. Funchal’s port, a bustling hub of the sugar trade, frequently welcomed merchants who exchanged goods such as tools, cloth, clay, iron, meat, salt, and olive oil for the prized sugar.

The Epic Drink That Conquered the World

It All Begins with Sugarcane and Christopher Columbus.

By 1500, Madeira, a Portuguese archipelago, became the world’s largest exporter of sugar. A young Christopher Columbus gained experience in the Madeira sugar trade, which later inspired his ventures in the Caribbean.

Before embarking on these journeys, Columbus honed his seamanship skills in Porto Santo under the guidance of his father-in-law. On his first voyage, while contemplating ways to profit from sugarcane and rum distillation, he recognised the Caribbean as an ideal location for cultivating sugarcane.

By the mid-1500s, Portugal, building on its sugar expertise from Madeira, began establishing sugarcane plantations in Brazil. These operations soon relied on enslaved African labour. The practice of fermenting sugarcane juice to produce alcohol emerged, resulting in cachaça—a precursor to rum. Although cachaça is sometimes considered a type of rum, many regard it as a unique spirit in its own right.

In 1627, the English arrived on the island of Barbados and attempted to grow tobacco. When this failed, they turned to sugarcane, acquiring their supplies, equipment, and expertise from the Portuguese in Brazil. Like in Brazil, enslaved Africans were brought in to work the plantations. Over time, Barbados became a dominant force in the global sugar trade.

“All roads lead to rum.”
W.C. Fields

When sugarcane is processed into sugar, it produces a sticky, sludgy by-product called molasses, derived from the Portuguese word melaço. For every two pounds of sugar produced, roughly one pound of molasses is created. Initially considered waste, molasses were fed to livestock, enslaved people, or used as fertiliser. Eventually, the British in Barbados began fermenting it, giving rise to the first rum made from molasses.

Rum is distinctive because it is crafted from by-products of plant processing, unlike most spirits, which are derived directly from the plants themselves, such as grains, rice, or potatoes.

Although rum production existed prior to this in several places, the first documented mention of rum appeared in 1651 in Barbados, where it was called “rum bullion” or “kill-devil.” Rum bullion may have originated from British slang for “uproar, brawl, or violent commotion.” While this etymology is widely accepted, other theories exist, leaving the exact origins of the term uncertain.

“Rum, n. generically, fiery liquors that produce madness in total abstainers.”
Ambrose Bierce

The popularity of rum soared, and distilleries began springing up across the Caribbean and beyond. In 1664, the first rum distillery in British North America was established on what is now Staten Island, followed three years later by one in Boston, Massachusetts. By the 18th century, rum production had become Colonial New England’s largest and most profitable industry, benefitting from local expertise in metalworking and barrel-making, as well as an abundance of lumber.

Rum also became integral to the notorious Triangular Trade, which involved the exchange of enslaved people, molasses, and rum. Sugarcane plantations in Brazil and the Caribbean relied on enslaved African labourers, forming one leg of the trade. Molasses, often purchased with cod from New England, represented the second leg, where it was distilled into rum. This rum was then shipped to Africa to exchange for more enslaved individuals, completing the Triangle.

There were even rum distilleries in Newport that produced stronger rum specifically for use in the purchase of enslaved people.

In terms of quality, it was generally thought that most American-produced rum was inferior to that made in the Caribbean. However, it was significantly cheaper, which made it far more popular. American rum was also described as being lighter than Caribbean varieties. For example, in 1740, a gallon of American rum might cost only 1 shilling and 8 pence, while Caribbean rum would sell for 2 shillings and 5 pence. American rum was inexpensive enough to be affordable for nearly everyone.

“I know not why we should blush to confess that molasses was an essential ingredient in American independence.”
John Adams

Estimates of rum consumption in Colonial America are difficult to ascertain, but some historians have attempted to calculate it. Prior to the Revolutionary War, it was believed that rum consumption equated to every man, woman, and child drinking approximately 3 gallons of rum per year. During the 1770s, it was estimated that the average adult male drank about three pints of rum per week. Taverns were the main establishments where people procured rum. To put this in context, in 1656, Massachusetts passed a law mandating that every town must have a tavern. Generally, poorer people drank their rum neat, while wealthier individuals preferred their rum in punches or other mixed drinks.

There is some disagreement over the number of rum distilleries in New England, and particularly in Massachusetts, during the Colonial period. One source claims that in 1717, there were around 25 rum distilleries in Boston, with Massachusetts producing approximately 200,000 gallons of rum each year. Another source suggests that in 1738, Boston had only eight rum distilleries, which grew to 63 by 1750. By other estimates, in 1770, there were over 140 rum distilleries in Colonial America, with 50 of those in Massachusetts. The country produced around 4.8 million gallons of rum annually, exporting about 600,000 gallons, while also importing another 3.78 million gallons.

Interestingly, in 1727, Connecticut banned the distillation of rum, citing concerns that it was driving up the price of molasses and that rum was “unusually unwholesome.” However, the ban lasted only six months due to the enormous demand for rum.

Medford, Massachusetts, became a renowned hub for rum distillation and was regarded as one of the best sources of high-quality domestic rum. The label “Medford Rum” gained widespread popularity and became synonymous with quality. One of the most famous producers of Medford Rum was Daniel Lawrence & Sons, which operated from 1715 to 1905.

“If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel.”
Robert Louis Stevenson

After the Revolutionary War, rum was eventually eclipsed in popularity by whisky, which led to a boom in whisky distilleries. Over time, rum production declined, and by the start of Prohibition, there were no longer any rum distilleries in New England. However, in recent years, a new wave of rum distilleries has emerged across the United States, including in New England.

For example, Massachusetts is home to distilleries such as Berkshire Mountain Distillers, Bully Boy, Ryan & Wood, Privateer Rum, and Turkey Shore Distilleries. In Maine, there is Sweet Grass Farm Winery and Distillery, while Rhode Island boasts the Newport Distilling Company. Raise a glass to this Rum Renaissance!

A Brief History of Rum

While rum is often synonymous with the Caribbean, distilleries were operating in Madeira as early as the 1420s—50 years before Christopher Columbus arrived in the islands.
Columbus carried rum aboard his ships when he sailed westward to the New World in 1492. On his second voyage in 1493, he introduced sugar cane to the Americas.
Rum may have originated from Asia, where the Malay people produced a rum-like drink called Brum, which dates back thousands of years. Even Marco Polo documented being offered a “very good wine of sugar” in the region that is now modern-day Iran during the 14th century.
The history of rum is inextricably linked to slavery in the Caribbean, North America, and South America.
Rum became associated with the British Royal Navy, with sailors receiving a daily “rum ration” from 1855 until the practice ended in 1970. Navy rum remains a hallmark of traditional dark rums.
Other names for rum include Barbados Water, Nelson’s Blood, Demon Water, Grog, Red Eye, Pirate’s Drink, Navy Neaters, and Splice the Main Brace.
From 1655 onwards, rum became the Royal Navy’s standard drink in the Caribbean, replacing beer due to its longer shelf life. Sailors were given a daily ration of half a pint, though this was halved in 1825 and halved again in 1850.
Benjamin Franklin’s favourite rum came from Jamaica, and it was also the most expensive variety.
In Colonial Massachusetts, one recommended method for reviving a drowning victim involved blowing tobacco smoke up their rectum and bathing their chest with hot rum.
In 1742, the Massachusetts General Court banned the use of rum and wine at funerals, as they were considered too raucous.
In 18th-century England, men occasionally auctioned off their wives for rum. No average “price” in rum has been recorded.
In the 1800s, rum was considered an excellent hair cleaner.
In the Caribbean, rum is sometimes sprinkled on the foreheads of newborn babies.
Early Australian settlers used rum as currency when hard cash was scarce.
During World War I, rum was prescribed to treat gas poisoning and shell shock.
France believed rum could prevent and cure the Spanish flu at the end of World War I.
On the night John F. Kennedy was elected President in 1960, he celebrated with daiquiris, a rum-based cocktail.

Modern Methods of Making Rum

The Traditional Pot Still

Artisanal rums are often made by small producers in limited quantities using traditional pot stills. This method relies on the skill of the distiller to ensure each batch is of high quality. While production is less consistent than column distillation, the pot still method often results in richer and more complex flavours.

The Industrial Column Still

Large-scale rum brands typically use industrial column stills, which allow for the continuous production of high-proof rum with consistent results. This method is efficient but may lack the unique character imparted by traditional pot stills.

Resting and Maturing

Freshly distilled rum is clear and lacks the sophisticated flavours and amber hues of aged rum. Ageing in oak barrels enhances the flavour, colour, and smoothness. Premium rums often use barrels previously used for whisky, bourbon, or sherry to impart unique characteristics.

Blending Rums

Master blenders are integral to the creation of fine rums, combining aged spirits to achieve a harmonious balance of flavours. Techniques such as the Solera Method involve blending rums of various ages, creating complex and nuanced profiles.

The Spirit of Excellence

Rum is more than a drink; it is an experience that evokes history, culture, and emotion. To be part of this journey is to embrace the story of a spirit that has truly conquered the world.

Grades of Rum

The grades and variations of rum depend on the location of production. Despite regional differences, the following terms are commonly used to describe various types of rum:

Dark Rums: Also referred to by their specific colours such as brown, black, or red, dark rums are a shade darker than gold rums. Typically produced using caramelised sugar or molasses, they are usually aged longer in heavily charred barrels. This results in stronger flavours, with notes of spices and pronounced molasses or caramel overtones. Dark rums often add depth and colour to cocktails and are widely used in cooking. Regions such as Jamaica, Haiti, and Martinique are well-known for producing dark rums.
Flavoured Rums: These are infused with fruit flavours like banana, mango, orange, pineapple, coconut, starfruit, or lime. Usually containing less than 40% ABV (80 proof), they are commonly used in tropical cocktails or enjoyed neat over ice. The flavour infusion happens post-fermentation and distillation, often with added flavouring agents to simulate the desired taste.
Gold Rums: Also called “amber rums,” these medium-bodied rums are generally aged, gaining their colour from wooden barrels, often charred white oak reused from bourbon production. Gold rums have a stronger taste compared to light rums and sit between light and dark varieties in terms of flavour profile.
Light Rums: Also known as “silver” or “white” rums, these are typically mild in flavour with a slight sweetness. Some light rums are filtered after ageing to remove colour. Brazilian cachaça falls into this category, although certain variations resemble gold rum. Popular in mixed drinks, light rums are predominantly produced in Puerto Rico.
Overproof Rums: These rums have a higher alcohol content than the standard 40% ABV (80 proof), often reaching 75% to 80% ABV. Examples include Bacardi 151 and Pitorro moonshine. Overproof rums are primarily used in mixed drinks.
Premium Rums: Like Cognac or Scotch, these are high-quality, carefully aged spirits often enjoyed neat. Produced by boutique brands, premium rums boast richer flavours and greater character compared to those intended for mixing.
Spiced Rums: Flavoured with spices such as cinnamon, rosemary, aniseed, pepper, cloves, and cardamom, these rums are typically based on gold rum and may be darkened further with caramel. Some budget brands use white rum coloured with caramel instead of ageing.

Rum Production Methods

Unlike other spirits, rum production lacks a standardised method and is instead influenced by regional traditions and the practices of individual distillers.

Fermentation

Sugarcane is harvested to produce either cane juice or molasses, the primary ingredients for rum.

Molasses-Based Rum: Most rum is made from molasses, which retains fermentable sugars after the crystalline sugar is extracted. The quality of molasses depends on the sugarcane’s variety, soil, and climate. Caribbean producers often source molasses from Brazil, except in French-speaking islands, where sugarcane juice is preferred.
Yeast and Fermentation: Yeast and water are added to the base ingredient to initiate fermentation. While some producers use wild yeast, most opt for specific strains to ensure consistent flavours and fermentation times. Jamaica traditionally uses dunder (yeast-rich foam from prior fermentations) for its rums, while lighter rums like Bacardi’s use fast-working yeasts for a milder taste. Slower-working yeasts generate more esters, creating fuller-bodied rums with fruity notes.

Distillation

Rum is distilled using either pot stills or column stills, with no standardised process. Pot stills produce fuller-tasting rums due to their higher congener content, while column stills are favoured for lighter rums.

Ageing and Blending

Rum is often aged for at least one year, typically in used bourbon barrels, though other wooden casks or stainless steel tanks may also be used. The ageing process affects the rum’s colour and flavour:

Tropical Ageing: In warm climates, rum matures faster than whisky or brandy due to higher evaporation rates (up to 10% annually, compared to 2% in cooler regions).
Blending: After ageing, rum is blended to maintain a consistent flavour. Light rums may be filtered to remove colour, while darker rums can be adjusted with caramel.

Artificial Ageing

Some producers use heat and light to replicate the molecular changes of ageing.

Culinary Uses

Rum is a versatile ingredient in drinks and cooking:

Cocktails: Popular examples include the Cuba Libre, daiquiri, piña colada, mojito, and tropical Tiki drinks like the mai tai and zombie. Cold-weather options include rum toddies and hot buttered rum.
Regional Specialities: Examples include Bermuda’s Dark ‘N’ Stormy (rum and ginger beer), the British Virgin Islands’ painkiller, and the New Orleans Hurricane.
Cooking: Rum is used in desserts like rum balls, cakes, and fruit marinades. It’s also a key ingredient in dishes like bananas Foster and rumtopf and often paired with raisins in ice cream or baked goods.

Factors Influencing Rum Quality:

The base material (cane juice, molasses, or syrup)
Fermentation methods
Yeast strains used
Distillation processes
Ageing conditions and duration
Blending techniques
The water used for dilution

Base Ingredients:

Fresh Cane Juice: Fermented immediately after crushing, commonly used in Brazilian cachaça and Martinique’s rhum agricole.
Molasses: The most common base, with fermentable sugars stored for later use.
Cane Syrup: Concentrated sugarcane juice, retaining all sugars with reduced water content, is used for premium rums.

The rum-making process combines centuries-old traditions with modern innovations, delivering a spirit rich in history and flavour.