The history of rum is as rich and complex as the spirit itself, encapsulating centuries of human endeavour, colonial expansion, and the resilience of cultures under the yoke of adversity. From its origins in the sugarcane fields of the Caribbean, rum's journey is marked by the interplay of colonial powers, the dark legacy of slavery, the indomitable spirit of those who cultivated it.

The European colonisation of the Caribbean islands was the catalyst for the sugar and rum industries. Driven by the lure of wealth from the New World, the likes of Britain, France, the Netherlands and Spain introduced sugarcane cultivation, exploiting the fertile lands and the labour of enslaved Africans. The distillation of molasses, a byproduct of sugar, soon emerged as a cornerstone of these burgeoning colonial economies, giving rise to a new commodity.

The expansion of sugarcane plantations and the subsequent rise of the rum industry were inextricably linked to one of humankind's most grievous moral failings – the transatlantic slave trade. Africans were brought in vast numbers to toil on the plantations, their suffering and resilience imprinted on the very soul of rum. This dark chapter underscores the complex legacy of a spirit born from both ingenuity and injustice.

The varied styles of rum we enjoy today are a direct legacy of the colonial powers that dominated rum production. Each coloniser brought their own distillation practices, tastes, and traditions, contributing to the rich tapestry of rum varieties.

The British favoured robust, full-flavoured dark rums, aged in oak barrels, reflecting their preference for rich, hearty spirits. This tradition gave rise to the naval rum that became a staple of the Royal Navy and the dark rums celebrated in English-speaking Caribbean islands.

The French introduced Rhum Agricole in their Caribbean territories, such as Martinique. Distilled from fresh sugarcane juice rather than molasses, Rhum Agricole is known for its grassier, more nuanced flavour profile, embodying the French penchant for terroir-driven spirits.

Light or white rums, with their smooth, mild flavours, are a hallmark of Spanish colonial influence. Distilleries in regions like Cuba and Puerto Rico perfected the art of producing clean, mixable rums that form the backbone of many classic cocktails. Spanish elegance in rum aging highlights that country's significant contribution. This system, involving the aging of rum in tiered barrels and blending over time, ensures consistent complexity and smoothness. It imbues Spanish-style rums with a depth and elegance that reflects the art of aged spirits, showcasing the sophisticated intersection of rum and sherry traditions.

While not as dominant in the rum narrative, the Dutch and other European colonisers also left their mark, particularly through the global trade networks that spread rum's popularity far and wide.

Rum's evolution from colonial plantations to its status as a globally celebrated spirit is a testament to the enduring appeal and adaptability of rum. Beyond the shadows of its past, rum today is celebrated for its diversity, from the sipping rums savoured neat to the spiced and flavoured varieties that spice up cocktails. Each style of rum, from Light to Dark, Rhum Agricole to Spiced, tells a story of cultural exchange and craftsmanship.

50ml Mount Gay

150ml Cola

10ml Lime Juice

Fill a glass with ice, pour over rum, cola and lime. Garnish with fresh lime.

60ml Rum

2tsp Maple Syrup

30ml Lime Juice

Combine all ingredients into a shaker with ice. Shake for 20 seconds. Strain, enjoy.

45ml White Rum

15ml Simple Syrup

10ml Lime Juice

30ml Soda Water

Fresh Mint & Fresh Lime

Fill your glass with mint leaves, Simple Syrup and lime pieces, muddle, fill with ice, add the rum. Top with soda. Enjoy.

45ml Don Papa Rum

45ml Mango Puree

20ml Lime

In a shaker add the lime, a dash of Simple Syrup, rum and mango purée. Shake the mixture, serve with ice and a thyme garnish.