What is Jamaican liquor?
Hey mon, there’s far more to know about Jamaican liquor than meets the eye. Of all Jamaican liquors, the most recognized remains to be Jamaican Rum. But how many kinds are there? What do Jamaicans prefer to drink with Rum? And, what other liquor is Jamaica known for? You’ll find out here.
What is Jamaican Rum?
On the sugarcane plantations across Jamaica, the first rums were distilled in the 17th century, and ever since then, the islanders have taken great pride in their rich Rum alcohol history and culture. Whether home or abroad, many Jamaican households traditionally keep a light Rum on hand. This legendary Jamaican liquor is deeply rooted in the islanders who’ve used it as a healing remedy for whatever ails them — or to scare off the evil spirits — though probably not many pirates.
What are the types of Jamaican Rum?
Left in oak barrels to mature, sugarcane juice and molasses converge over time to create Rum that results in seemingly endless variations. You may be familiar with golden or silver (lighter) Jamaican Rums prevalent in cocktail recipes, but there are also highly treasured spiced, dark, and premium Rum that are sipped neat (straight up with no ice). There’s over-proof Rum, bay Rum, and Appleton Gold, but one of the most well-known and best Jamaican Rums will always be Appleton Estate Extra Dark Rum, which you’ll find retains its molasses notes. You’ll find it all over Jamaica.
Is Bacardi a Jamaican Rum?
You may wonder, is Bacardi an authentic Jamaican rum? Nope! Same part of the world, but Bacardi’s a distiller based in Bermuda. Rum is made around the world, and not just in the West Indies. As a rule of thumb, Jamaican Rum is where you should begin your exploration.
What do Jamaicans drink with Rum?
As in most regions, Rum is the foundation of most Jamaican liquor drinks served in local establishments. There are numerous uses for Jamaican Rum behind the bar and atop kitchen countertops everywhere. Bartenders use Rum to add body to cocktails, not just for taste. Valued for its pronounced flavor, dark Rum is often a key ingredient in baked goods and other confections. Tia Maria, first made in Jamaica, is a popular coffee liquor made with Rum, Jamaican coffee, vanilla, and sugar. Jamaican bitters are sure to take your cocktails up a notch, too.
Many Jamaicans drink or mix Rum with Stone's Ginger Wine, a cool, warm weather treat. Blackwell dark Rum is also a tasty option that mixes well with ginger beer or coconut water. It’s crafted by international music icon, entrepreneur and cultural pioneer, Chris Blackwell who is bringing Jamaican reggae to the world and now an authentic Jamaican Rum that drips with a colorful, rich complexity. Wray & Nephew overproof white Rum is a good choice, too.
If you’re a thrill-seeker and visiting Jamaica, get a taste of another Jamaican liquor creation that’s truly unforgettable — Sea Cat Punch. ‘Sea cat’ in Jamaican means ‘octopus’ and this unusual drink is [take a breath] made from the white liquid created by boiling octopus. Then, they add white Rum, Rum cream, molasses, peanuts, malt, and a protein supplement called Supligen. After blending it with ice, the concoction becomes a sweet, salty shake. Some Jamaican men report that it boosts their virility. Whether you’ll like the taste is another thing.
Where does Jamaican liquor come from?
Rum options in Jamaica are plentiful and affordable. Everything else is imported and relatively more expensive. Vodka is usually imported and another favorite with locals.
How is Jamaican Rum made?
The process depends upon the type of Rum desired, but traditionally it all begins with the introduction of yeast to molasses and water or caramelized sugar water. Rum production methods vary greatly depending on the regional tradition. The variety and quality of the sugarcane used depends upon both the climate and soil type.
Yeast and water are added to the base ingredient to start the fermentation process. Most rum producers use specific strains of yeast for a predictable fermentation time and consistent flavor.
In Jamaica, a yeast-rich foam from other fermentation batches (called Dunder) helps achieve a distinctly Jamaican Rum aroma profile. Slower fermentation results in an accumulation of esters, which leads to a full-on rum flavor, unlike lighter Rums like Bacardi, which tends to be made with faster-working yeasts.
After fermentation is complete, the Rum is distilled and then aged. Classic Jamaican Dark Rums are a grade darker than gold Rums as they are stored in charred oak barrels (casks) and left to age much longer than lighter Rums. This gives them more robust flavors, too.
Browse our wide selection of Jamaican Rums and start exploring all this category has to offer.
