The cry is like thunder:
- Give people rum!
Needed anyway
People should drink rum...

Fresh water on ships was provided at the rate of a liter per day per person. On sea sailing ships, fresh water was always in short supply; using it for any other purpose other than drinking was considered a crime. Often it had to be diluted with rum, since the water quickly went rancid and began to emit a stench. Instead of water, they preferred to drink beer, cider, rum and mead.

In the heat, fresh water became musty within two days, and cider and beer, which protected against scurvy, quickly turned sour. The filibusters diluted the water with rum - it did not spoil. Gradually they began to drink pure rum, which was loaded onto the ship in unlimited quantities.

Rum began to be produced in the 17th century by black slaves who worked on cane plantations on the Caribbean islands: as a result of the distillation of fermented molasses, a clear liquid was obtained, which, after long storage in wooden barrels, acquired a dark color. The French called this drink “tafia”, and the British at first called it “rhombullion”, then shortening the name to “rum”. Caribbean rum soon became more widespread than quickly sour beer, and it was cheap. Mixed with fruit drinks, it protected against scurvy. To test the quality of rum, a few grains of gunpowder were thrown into it and heated with a magnifying glass. If the rum was too diluted with water, the gunpowder would not explode.

After the British fleet captured the island of Jamaica, rum finally replaced brandy, which was the everyday drink of sailors. *

Artist Don Maitz.
Gradually, the new intoxicating drink spread throughout the American colonies, and in the years 164-1667, two rum manufactories opened in New England. In the 18th century, before the Revolutionary War (1775–1783), rum consumption in the New World was 13.5 liters per year per person, including women and children. It was considered the drink of the poor, in contrast to the refined double-distilled European spirits. Nevertheless, Rhode Island rum has long been used in Europe for mutual payments along with gold.

On those islands of the Caribbean archipelago that belonged to the Spaniards, light rum with a mild taste was produced. On the French islands (Martinique, Guadeloupe), rum was made exclusively from cane juice, which retained the taste of the original raw material. The British in Jamaica produced dark rum with a lot of molasses; in Barbados it was very strong, more than 75 degrees.

Around 1740, the English fleet began to dilute rum with water on the orders of Admiral Edward Vernon, so that the sailors from his ships would not get too drunk, becoming like filibusters. In bad weather, the admiral wore a raincoat made of faille - a thick, ribbed woolen fabric, in English grogram cloak, so the mixture of rum and water began to be called grog. The pirates, on the other hand, could not restrain themselves, and their addiction to rum often ruined them in the most literal sense: while authoritative captains on the ship still managed to prevent widespread drunkenness, on shore no prohibitions were no longer in effect and the filibusters died in drunken fights or were unable to provide worthy resistance to the authorities and ended up in prison. **

Stills from the film "Pirates of the Caribbean: The Curse of the Black Pearl."

In the capital of Jamaica, Port Royal, “the most wicked city in the world,” at the end of the 17th century there were eight thousand inhabitants, including 1,500 pirates, 1,600 men of peaceful professions, 1,400 women, about a thousand children and 2,500 slaves. According to contemporaries, the houses there were “as expensive as if they stood on good shopping streets in London”; some officers and planters ate on silver, and their horses were shod with silver shoes. The city had a weapons workshop, jewelry shops where products were made from gold and ivory, shipyards and a pharmacy; almost the entire population was employed in the “service sector”: almost every house had its own tavern. During July 1662 alone, more than forty licenses were issued to open drinking establishments. Most often, this was the name for a room on the ground floor with a couple of tables and a few chairs. The tavern owner put up a sign - “Three Bragas”, “Green Dragon”, “Hand of the King”, “Cat and Fiddle”, “Blue Anchor” or simply “George’s” - and began selling alcohol. You could also drink at the inns, where rooms were rented out for housing: they were divided into “clean” (visiting planters, officials and naval officers settled in them) and “black” (sailors, fishermen and pirates found shelter there). The same principle was used to differentiate the rooms where drinks were served.

In the eighties of the 17th century, the tavern kept by Charles Barre and his wife Marie enjoyed great fame. Barre, a Protestant who belonged to a merchant family from Normandy, was forced to emigrate to England, where he entered the service of the Secretary of State, Earl of Arlington. In 1674 he went with his wife to Jamaica as secretary to the lieutenant governor. While fulfilling his duties, he drafted two letters inviting English filibusters - holders of French marque patents - to Jamaica. He also had to deal with the governor of Saint-Domingue, Mr. de Cussy, who was negotiating in Jamaica about the issuance of marque patents to the British. In the summer of 1676, Barre traveled to Curaçao to help Captain Springer sell goods captured from the Spaniards. In the end, he became a wine merchant and welcomed filibusters in his tavern, who treated him as one of their own.

Stills from the film "Pirates of the Caribbean: Dead Man's Chest."

The city was destroyed by an earthquake on June 7, 1692 and went under water. Later, the ocean retreated, but people did not return to the old place, but built a new city nearby. During the excavations of the old pirate capital, many copper ladles, pewter utensils, six thousand clay pipes, tobacco leaves, corked bottles of rum, wine and brandy and a copper rum distillation apparatus were discovered. Presumably, the innkeepers served their clients and guests with home-made rum. Moonshine was produced in unsanitary conditions, which led to frequent poisoning and widespread dysentery, but the diseases were attributed to dirty water and they continued to drink rum. “At first I wondered why the city had such a high death rate,” wrote Governor Thomas Modyford.

When I found out how much alcohol they drink here, I was surprised that there were still living people here.” The pirate Rock the Brazilian, famous for his cruelty, walked the streets with a barrel of wine and cut off the hands of those who refused to drink with him.

One gets the impression that the alcohol-fuelled pirates tried to make “jabber” out of almost everything, diligently adopting the experience of the local population in this regard. "The Indians are preparing various drinks, quite pleasant to the taste, writes Exquemelin, most often they drink ahiok; it is prepared from a certain variety of palm tree seeds by soaking them in warm water and leaving them for a while, then straining the juice and drinking it. It tastes very pleasant and very nutritious. The Indians also make drinks from bananas: when the fruits ripen, they are placed in hot ashes and, as soon as the bananas are hot, they are transferred to a vessel with water, and then crushed with their hands until the mass becomes soft, like dough, after which this mixture is eaten, and They drink the strained juice. Bananas are used to make wine that is as strong as Spanish wine. Ripe fruits mixed with cold water in large vessels, the thoroughly mixed mass is left for eight days; This mass ferments, then the juice that it emits acts like strong Spanish wine. The Indians treat friends and guests to this wine. They make another wine, more tasty and enjoyable. It is prepared as follows: they take pineapples, fry them and knead them in the same way as banana pulp, and add wild honey to this mixture and keep it until the liquid takes on the color of Spanish wine and becomes very tasty. Drinks are the best thing the Indians have, since they don’t know how to cook.”

Stills from the film "Pirates of the Caribbean: At World's End."

It seemed that nature itself had made sure that in the Antilles one could drink oneself to death. Here, for example, is a wine palm: “From the very roots to about half or two-thirds of the height, its trunk is not thicker than three spans, and then it swells like a French barrel. This thickening is filled with a substance that is similar to the pulp of a cabbage stalk, and a juice that is quite pleasant to taste. When the juice ferments, it becomes stronger than any wine. To extract the sap, the tree is felled. And this tree can only be cut down with a huge knife called a machete. When a palm tree is cut down, a quadrangular hole is drilled in the core, widened in the middle, and this hole is called a barrel. The pulp is crushed in it until it swells, and then the juice is scooped out with your hands. From this tree you can get everything you need to make wine. The juice is purified with leaves, and then they are used to make vessels for the finished wine and drink from them.” From the acai palm, the Indians obtained kashiri - a sour drink with a pungent odor, which was not too strong, however, consumed in large quantities, it literally knocked you off your feet.

If a drink made from bananas made people drunk and suffered from headaches, then the fermented juice of other plants did not cause such unpleasant consequences. “A special drink is also prepared from potatoes. To do this, the tubers are peeled, chopped, filled with water, and after a few days the fermented mass is filtered through a rag, obtaining a sour drink that is very pleasant and healthy. The planters call this drink mabi and learned how to prepare it from the local Indians.” The bran remaining after straining the grated cassava roots was used to make cakes, pile them up, let them ferment, and get a drink called wai kau: “It is like beer, tastes good and is very healthy.”

* When William III of Orange became king of England in 1689, he banned the import of cognac out of personal dislike for Louis XIV and began to encourage the production of juniper vodka, a gin that quickly gained popularity among all levels of British society. One of the major centers of gin production was in Plymouth, in the Dominican monastery, where the Pilgrim Fathers spent their last night before leaving for New World.

** Having captured Panama in 1670, Henry Morgan gathered all his men and announced that, according to his information, all the wine in the city had been poisoned by the Spaniards. It was a lie, but he understood that otherwise all the pirates would get drunk and become incapacitated.

***

And a bottle of rum!

Back in the good old days, when the noble Captain Blood and the cunning John Silver sailed the endless seas on their ships, the main drink of all sailors was rum. Everyone remembers the old pirate song with the chorus “Yo-hee-ho, and a bottle of rum!” Both brave sailors and impudent pirates could not do without this drink. Sobriety was not held in high esteem among sailors.

And this continued until the 13th century. All sailors in the navy were entitled to a glass of rum a day, and do not forget that this is a strong alcoholic drink, so drunkenness in the navy flourished in those days.
Of course, not everyone was to their liking, try to calm a hundred drunk healthy foreheads. And so the new commander of the fleet, the admiral, whose nickname forever went down in history - Edward Vernon, nicknamed by the sailors “Old Grog” for his warm long cloak, which he practically never parted with, called grogam cloak, came up with a new idea.
And from now on, by his order, the sailors began to be given rum not pure, but diluted with water, both hot and cold, depending on the weather. Evil sailors, who clearly did not like the innovation, nicknamed the drink - a mixture of water and rum - grog.

Edward Vernon

Rum was first produced by fermentation in the 17th century on cane plantations in the Caribbean. Plantation slaves discovered that molasses, a byproduct of sugar production, was fermented into alcohol.
Subsequent distillation of this alcoholic byproduct concentrated it and helped remove impurities, resulting in the first true rum. Some believe that rum was first produced in Barbados. Regardless of its origins, early Caribbean rums were not known for their high quality.
The discoverer of rum is unknown; the first information about him is contained in the book of the missionary Tertre, “General History of the Antilles, Inhabited by the French,” which he wrote in 1657, after returning to France from a trip to the Caribbean islands.
In the book, he was very surprised how the locals could constantly drink such a strong drink. Another missionary, Father Laba, wrote the following about rum: “The living water that is extracted from sugar cane is called guildiv; savages and blacks call it tafia; it is very strong and has an unpleasant odor.”
Rum began to be associated with the British Royal Navy in 1655, when the British fleet captured the island of Jamaica.
Unlike the missionaries, the sailors liked the rum. Sailors and pirates said about rum that it “cannot spoil the liver, because it immediately knocks out the brains.”
Later, when the English fleet increasingly went on long voyages, the sailors appreciated the warming properties of rum and increasingly began to take it on the road. During this period, rum became an incredibly popular drink among sailors.
It was sold by pirates and privateers, it was valued no less than gold and was a kind of currency among sailors who knew that a stocked bottle of rum could sometimes save a life after a terrible storm, when there was nothing dry on the ship and a powerful wind made the cold even more painful. .
In those days, rum was rarely distilled hot water, and there must be a good reason for such an operation, such as quickly warming up without intoxication during a storm watch at the helm. Rum was highly valued in pure form, and drinking rum was an indication that the sailor was now in money. A half pint (280 ml) of rum was equivalent to a gallon (4.54 L) of beer.
Rum was introduced into the daily diet of British sailors as a preventative against scurvy and other ailments; in addition, the water that was taken as reserve for ships became unusable during long sea voyages. And as a substitute for water, beer or wine, which also did not withstand long-term storage, they began to take rum, as a cheaper substitute for French brandy.
Each crew member had the right to a “holy sea ration” - half a pint of 80% rum (about 240 grams). Rum in those days was practically not purified from fusel oils, and therefore produced a much stronger effect than modern drink, to put it simply, widespread drunkenness began among the sailors. To avoid such unwanted incidents (as well as for cost savings), in 1740, Admiral Sir Edward Vernon issued a decree according to which rum began to be diluted with hot water and lemon juice.
This was done in the presence of a watchman right on deck. There were two distributions of rum per day - morning (from 10 to 12 am) and evening (from 4 to 6). To somehow improve the taste of diluted rum, lemon and sugar were added to the drink. In 1756, the new procedure for issuing rum was legalized and included in the set of maritime regulations.
At first, the sailors did not like this innovation, since the quantity of the drink was left the same - half a pint, and it contained half as much rum. But even such drastic measures did not change the situation in the English fleet. Fans of strong drinks quickly returned the lost strength to the cane drink: they noticed that rum with hot water or hot tea has no worse effect on the body than rum in its pure form.
The drink began to be called “rum on three waters”, or “grog” - after the nickname Old Grog, which was given to Vernon for his habit of walking along the deck in bad weather in an old waterproof cape called a grogram cloak. The nickname of the stern admiral was reduced to one word and became attached to the name of the drink. The sailors even came up with their own designations for the content of rum in rations according to the cardinal directions.
Thus, “Nord” meant pure rum without impurities, and “West” meant pure water. Accordingly, the west-north-west was 1 third rum and two-thirds water, the north-west was half rum and half water. So the current quite popular name in Russia, Nord-West, as a designation for drinks or establishments, has a 200-year-old maritime tradition of drinking rum with water. This custom continued until July 31, 1970, when the old rule was abolished.
The New Zealand Navy was the last to maintain the tradition of daily rations of rum, called "tots" (1/8 of a pint), begun by the Royal Navy. And to this day, on some special occasions (such as the Queen's birthday), sailors receive their "compensation for poor food and living conditions" to "keep morale high."

Since then classic recipe grog necessarily includes well-brewed hot tea, which is mixed with a strong alcoholic drink (rum, cognac, less often vodka, brandy) in a ratio of three to one, and one or two pieces of sugar (preferably burnt).

First, sugar is dissolved in hot (but not boiling) tea; rum or cognac is poured into tea (and not vice versa, otherwise, as in the case of punch, aromatic and essential substances will evaporate from alcoholic drinks), and as a final touch, a slice of lemon is added. Sometimes the taste of the cocktail is varied with spices and spices - cloves, cinnamon, grated nutmeg, vanilla or black pepper.
From England, grog migrated to other European countries and across the ocean to North America and Australia. And in each new place grog was prepared in its own way. Sometimes simple sea ​​recipe transformed into such a cunning mixture that it is not entirely clear whether the resulting result can be called grog.
For example, the Finns make grog as follows: heat a bottle of red wine, add 3 tablespoons of Madeira, half a cup of sugar, 13 of a cup of raisins, a couple of cinnamon sticks, the zest of several oranges, 14 of a cup of almonds and 1/4 of a cup of vodka.

***

Rum - the drink of sailors
(Helmut Hanke "On the Seven Seas... Chronicle of Antiquity")

“Ships without rum stink of manure,” says a nautical proverb. For centuries, rum was the liquid currency of ships.

A gift from the New World, rum is much younger than other types of spirits.
The Spaniards would have been much more delighted if they had found grapes rather than sugar cane on the islands of the Caribbean. After all, the reserves of wine taken with them were melting catastrophically. A glass of Spanish taragonas was once worth its weight in gold in Hispaniola! Letters of complaint with requests to send wine, arriving at that time in their homeland, are still shocking in their hopelessness. However, in order to regularly provide the Spaniards in the New World with their national drink it would require maintaining a whole fleet!..

This dilemma led to the emergence of manufacturing in the Antilles, which, although for the Spaniards was an industry that arose out of need, turned out to be a source of income and an image trait for the sailors of that time for several centuries.
Central American rum quickly became the drink of the tank boys.

Initially, crews were given real Jamaican rum, which had pleasant smell and containing, like absinthe, 96 percent alcohol. The filibusters called this undiluted distillate “tofi” - “lean sugar”.
But in accordance with economic laws, the quantity of goods produced must increase more and more if the demand for them increases. The rum industry was also looking for ways to increase output. First of all, rum began to be diluted with water and sold at a strength of 65 to 45 percent. Soon the remains of cane, foam of cane juice and other organic waste capable of fermentation were put into use.

This is how the rum called “Negro” or “Sea” arose.
This drink tasted of burnt sugar, and sometimes had a sharp sour taste, which was partially lost only during long-term storage in barrels. However, storage constrains capital and increases the cost of goods. Therefore, the captains bought only fresh Negro rum for the crews, not yet cooled after distillation.

In addition to Negro, with its tart and sharp taste, a high-quality, refined and aged Bacardi soon appeared - for the captain's cabin.
Jamaican rum is not like Cuban rum. The different taste of rum is explained by the characteristics of the recipe. In Jamaica, for example, pineapples are thrown into a large vat, as well as aromatic herbs and cinnamon.

In addition, on ships, alcohol played the role of a disinfectant and preventive agent against infections.
Cook’s first voyage around the world took part in one sailor, salty from many voyages, who was constantly tipsy. When Cook's flotilla reached Batavia
the most unhealthy place in the world, the whole team began to shake with a deadly tropical fever. The only one who didn’t get sick was this avid drunkard.

In 1740, the elderly Admiral Vernoy ordered the rum to be diluted with warm water and sugar. For his trousers made of camel hair, called "grogram", Vernoy bore the nickname "Old Grog". That's why new drink The sailors dubbed it grog.

Crews of ocean sailing ships used to drink rum diluted with water to soften disgusting taste a greenish, smelly liquid given to sailors daily instead of tea. After 1740, the sailors of the English fleet no longer had to bother diluting the rum; this was done by a special brewer, who invited everyone to hand out a hot drink every day at a certain time. But it only made sense to take hot grog on ships sailing in high latitudes.
In tropical waters, on the contrary, it increased sweating and increased thirst. Therefore, Captain Cook in Tahiti ordered the issuance of grog to be stopped, replacing it with coconut milk. This was tantamount to collective forced treatment of heavy alcoholics and almost led to rebellion.

Of course, not all sailors loved and regularly drank rum - there were also teetotaler sailors who could not tolerate strong drinks and after the first glass, as if seasick, they began to “feed the fish.” At the same time, it happened that they “harmed” the bulwark, because they did not yet know the maritime rule: “Hit from the leeward - everything will go into the sea, poison from the wind - you will be in trouble.”

“Fire water” was not only drunk, but also sung.

Yo-ho-ho, and a bottle of rum!
Drink, and the devil will bring you to the end,
Yo-ho-ho, and a bottle of rum!

This is an old song cited by Stevenson in “Treasure Island”. It can rightfully be considered the first of all songs of praise that were sung by the tank brethren in honor of the Roma.
The meaning of this song is this: one of the sailors died during the voyage, and the other fifteen found a bottle of rum in his sea chest. They began to incite each other to divide the property of the deceased, saying that it was necessary to drink this rum and even if God did not bless them for this, the devil would always do it willingly.

If any special requirements were placed on the crew, the sailors were treated to rum in addition to their rations. It usually appeared during the post-storm breakfast, if the crew had been fighting a typhoon or hurricane all the previous night to save the ship. Some captains also gave out rum if people fell off the rigging during a storm.
There were other reasons for drinking: crossing the equator, the first passage around Cape Horn, successfully fending off pirates, Christmas and New Year.

However, if the weather was stormy at sea and every second one had to be ready to perform complex maneuvers with sails, then the intoxicating Christmas or New Year's holiday, to the great sadness of the crew, was cancelled.
In such cases, the captain needed clear heads and steady hands. And yet there was a smell of rum on the ships: in the cockpit, at the very bottom of some sailor’s chest, another bottle was discovered, which was secretly passed around.
However, the team remained sober and efficient.

***

Vieux Rhum Anglai 1830 Rum. Today it is considered the oldest rum.

Rum and grog.

The favorite drink of pirates and honest sailors, whalers and gold miners, rum is still surrounded by a romantic halo.

There are several versions of the origin of the name “rum” (rum). Either this is an abbreviation of "saccarum" - "sugar cane" in Latin, or it is the beginning of the English word "rumbullion" (brawl, fight, big noise). Both are essentially logical. The birthplace of rum is considered to be the cane plantations on the island of Barbados, where at the beginning of the 17th century slaves came up with the idea of ​​distilling fermented molasses. Of course, the product of these early experiments was not famous for its quality, but thanks to its cheapness, it found fans in the form of English sailors who visited the island.

Strong alcohol not only made it fun, raised morale, dulled the feeling of hunger and warmed in bad weather, but also prevented drinking water from going rotten if added to barrels. Therefore, rum soon became a profitable commodity and valuable booty for pirates who could sell it in Tortuga. Additionally, it was used in medical purposes- for disinfecting numerous cuts and combat wounds.

Artist Don Maitz.

Like pirates, rum also brought a lot of benefits to honest sailors. But there are also a lot of troubles. By 1740, rum had been part of the daily rations of the English navy for almost a century. In this fateful year, Vice Admiral Edward Vernon, who was generally respected in the navy for his humane treatment of sailors, almost suffered from his gentleness. Under the influence of alcohol, the sailors of the squadron became unruly and increasingly refused to obey command... The crew's behavior became defiant, rum supplies were rapidly drying up, and a difficult path lay ahead. And the vice admiral decided to encroach on the sacred...

To completely cancel the rum ration was tantamount to suicide, so the order was to dilute the rum with water in a ratio of one to four. This swill began to be called grog. Edward Vernon, despite his high position, dressed in an old cloak, cut from a durable material called grosham. For this oddity he was nicknamed Old Grog. They say that this nickname was inherited by diluted rum. But serious researchers are inclined to believe that the word “grog” is older than both the admiral and his famous order, and point to African etymology.

Grog stopped tasting so monstrous when sugar and lemon juice were later added to it. According to evidence, drinking this drink prevented the development of scurvy in sailors. Although the issuance of grog remained in the rules of the English fleet until 1970, the proportions for mixing water and rum were never formalized and depended on the personal orders of the commander. The sailors even came up with their own classification of mixtures. "Nord" is pure rum, and "West" is pure water. If a drink was referred to as “northwest,” it was a one-to-one mixture. "West-north-west" - two parts water and one part rum. And so on.

Got grog on land new life. They began to prepare it with the addition of spices, honey, caramel, based on strong tea and even milk. The classic recipe remains in use.

text: Olga Kapluchenko

***

Rum "Captain Morgan"

Rum and Design. Room & Design
Black Pearl Rum Collection
By Tracy Baker Canada

Reusable packaging includes Black Pearl Rum cases, as well as shelves, an engraved serving tray, hand towels, coasters and shot glasses.

***

And the words of several songs dedicated to pirates and the glorious pirate drink.

Yo-ho-ho, and there's rum in the bottle.

Russian literary translation (author - Olga Chigirinskaya), the penultimate verse is omitted.
---------

Yo-ho-ho, and there's rum in the bottle.
Drink, the devil will manage the rest!
Yo-ho-ho, and there's rum in the bottle.
And the boatswain pierced one with a knife,
And the boatswain's brain was knocked out with a hook,
And the cook, strangled, is under the table,
There are a row of bruises on his throat,
And here they are, brave sailors,
Scattered around like sacks of rags
Or drunk in the morning in a trashy tavern
Yo-ho-ho, and there's rum in the bottle!

Ship's role for fifteen names.
Yo-ho-ho, and there's rum in the bottle.
And everyone is cursed and branded
Yo-ho-ho, and there's rum in the bottle.
The captain was struck down by a cook's axe,
The cook is stabbed to death with his knife,
He has four holes in his chest
And the gray sky looks into their eyes,
And sprinkles water - but does not awaken
Neither sunset nor dawn of those who were killed -
Yo-ho-ho, and there's rum in the bottle.

Fifteen frozen bodies -
Yo-ho-ho, and there's rum in the bottle.
Some defended themselves, others did not have time
Yo-ho-ho, and there's rum in the bottle.
But no one could escape death:
One caught a bullet, the other caught a blade,
The forecastle and quarterdeck are spattered with scarlet blood,
They're all lying around dead, motherfucker!
And although their eyes look to the sky -
All their souls are rushing to hell.
Yo-ho-ho, and there's rum in the bottle!

There were fifteen of them, dashing guys -
Yo-ho-ho, and there's rum in the bottle.
And it seemed that there was no team more friendly
Yo-ho-ho, and there's rum in the bottle.
And here it stands - a Spanish chest,
There are seven hundred silver bars in it,
Because of them, a friend stood up to a friend,
And, swallowing steel, and gnawing lead -
All met their end as enemies,
But everyone was great during their lifetime!
Yo-ho-ho, and there's rum in the bottle.

Fifteen took the chest on board
Yo-ho-ho, and there's rum in the bottle.
Drink, the devil will manage the rest!
Yo-ho-ho, and there's rum in the bottle.
We will wrap them all tightly in the grotto,
We'll wrap the line twenty times,
And throw us overboard feet first -
Rest in peace at the bottom of the drizzle,
In hell, remember us kindly -
And we will begin to divide the spoils...
Yo-ho-ho, and there's rum in the bottle!

Kirill Rivel "The lantern swings in the cardan."
The lantern swings in the cardan,
Creaking bulkheads, twilight...
And red and black rum in a glass,
And coarsely cut tobacco...
Two pineapples, a bunch of bananas -
The snack is absolutely heavenly!
We heal wounds with strong rum,
And let the souls burn in fire!

We are used to it in a cramped cockpit
Sleeping in rags between shifts...
And waiting for prey,
Dream about girls in pubs!
From Portobello to Tortuga
Ready for battle and revelry...
Hearts are accustomed to rude songs,
And ears to cannon fire!

On course - sail! The flag is on the gaff!
Guns - aboard! Have fun!
Eyes shine no worse than sabers,
The smoke from the wicks is smoking!
Hooks are flying to the screech of buckshot!
Only hell can stop us!
We heal wounds with black rum,
And let the souls burn in fire!

We are heading towards Tortuga at half wind.
Unfortunately, rum will not help everyone.
Canopy in the cardan, cramped cockpit...
Friends - overboard: Jack and Tom,
And Matt and John, Benny the Grunt...
The core is to the feet, into the nostril - a stitch!
I took Jack's copper penny
What is his shore from the noose!

Apparently, a bullet is not enough for a penny...
And he, after all, was one of us!
When we divide everything in Cayenne,
I'll light a candle for a piastre!
Sing along to the half-drunk song
Night bottles are out of place.
We heal wounds with black rum,
And let the souls burn in hell!

Kirill Rivel "Rum-drenched oak table."
Rum-stained oak floor,
Night, Port Royal, party...
The least evil of evils:
A mug, master, a mug!
Poverty of soul and empty pocket,
Friend, not the same thing!
A saber mark is not a mental scar -
A scar on the heart is more valuable!

Earrings in the ears, fire in the hearth,
The game is leaking juice.
May God grant that the catchers avoid pursuit -
Let's all walk under God!
The body will be decorated with a shark table
After a lot of drying...
I will choose the lesser evil of the evils:
A mug, master, a mug!
The least evil of evils:
A mug, master, a mug!

I saw all this... Where? When?
Brigs in quiet lagoons...
And snow-white cities,
And the breakers on the reefs...
Schooners lurking in the night
They are hiding the guns until the deadline...

A mug, master, a mug!
Memory, old woman, where am I? Shut up!
A mug, master, a mug!

Who am I? Where? Where is Flint's treasure?
Name and age? I do not remember!
"I'm poisoning, I'm poisoning!" - Pilate wheezed.
To Roma, to me, brothers, to Roma!
I sold my sword, drank my doublet,
Well, I’ll pledge my soul too!
I will choose the lesser evil of the evils:
A mug, master, a mug!
I will choose the lesser evil of the evils:
A mug, master, a mug!

The sea is beyond time and earth...
Hello my gray age!
Once again your parrot shouts: Rubles!
Mine, as of old: Piasters!
Memory, well? I found myself:
Night, Port Royal, party...
The least evil of evils:
A mug, master, a mug!
The least evil of evils:
A mug, master, a mug!

The same well-known song. :) in English.
---------
Fifteen men on a dead man's chest
Yo-ho-ho, and a bottle of rum!
Drink, and the devil will bring you to the end.
Yo-ho-ho, and a bottle of rum!

Young Allison (1853-1932)

Yo ho ho and a bottle of rum

Yo ho ho and a bottle of rum.
The mate was fixed by the bosun's pike
The bosun brained with a marlinspike
And cookie's throat was marked belike
It had been gripped by fingers ten;
And there they lay, all good dead men
Like break o"day in a boozing ken
Yo ho ho and a bottle of rum.

Fifteen men of the whole ship"s list
Yo ho ho and a bottle of rum!
Dead and be damned and the rest gone whist!
Yo ho ho and a bottle of rum!
The skipper lay with his nob in gore
Where the scullion"s ax his cheek had shore
And the scullion he was stabbed times four
And there they lay, and the soggy skies
Dripped down in up-staring eyes
In murk sunset and foul sunrise
Yo ho ho and a bottle of rum.

Fifteen men of "em stiff and stark
Yo ho ho and a bottle of rum!
Ten of the crew had the murder mark!
Yo ho ho and a bottle of rum!
Twas a cutlass swipe or an ounce of lead
Or a yawing hole in a battered head
And the scuppers" glut with a rotting red
And there they lay, aye, damn my eyes
Looking up at paradise
All souls bound just contrawise
Yo ho ho and a bottle of rum.

Fifteen men of "em good and true
Yo ho ho and a bottle of rum!
Ev"ry man jack could ha" sailed with Old Pew,
Yo ho ho and a bottle of rum!
There was chest on chest of Spanish gold
With a ton of plate in the middle hold
And the cabins riot of untouched stuff,
And they lay there that took the plum
With sightless glare and their lips struck dumb
While we shared everything by the rule of thumb,
Yo ho ho and a bottle of rum!

More was seen through a sternlight screen...
Yo ho ho and a bottle of rum
Chartings undoubt where a woman had been
Yo ho ho and a bottle of rum.
"Twas a flimsy shift on a bunker cot
With a dirk slit sheer through the bosom spot
And the lace stiff dry in a purplish blot
Oh was she wench or some shudderin" maid
That dared the knife and took the blade
By God! she had stuff for a plucky jade
Yo ho ho and a bottle of rum.

Fifteen men on a dead man's chest
Yo ho ho and a bottle of rum
Drink and the devil had done for the rest
Yo ho ho and a bottle of rum.
We wrapped "em all in a mains"l tight
With twice ten turns of a hawser's bight
And we heaved "em over and out of sight,
With a Yo-Heave-Ho! and a fare-you-well
And a sudden plunge in the sullen swell
Ten fathoms deep on the road to hell,
Yo ho ho and a bottle of rum!

Artist Don Maitz.

Does rum make you feel like a pirate? If yes, then I'm with you! It's amazing how regular drink can cause similar feelings and emotions. But this is not only the case with rum, for example, many argue that whiskey makes people feel elegant, and brandy makes people the most relaxed. But what you definitely can’t argue with is its popularity - only vodka is more famous than rum, and that’s still worth clarifying.

If you're not afraid of pirates and you're no stranger to adventure with a bottle of strong spirits, then set sail, we're setting sail! I promise it will be interesting! =)

What is the secret of its unique taste? Where does this incomparable feeling of lightness and freedom come from after the first sip? Probably it's all in the preparation. Rum undergoes a special process of fermentation and distillation, and is produced mainly from sugar cane, or by-products such as molasses. Initially transparent, over time it acquires its rich shades thanks to aging in oak barrels. Although rum is produced in various countries around the world, the vast majority of the “good stuff” comes from the Caribbean and Latin America.

Rum is one of the Top 5 most popular drinks and is more in demand than scotch, brandy and even bourbon whiskey!

History of rum

Everyone knows rum as the drink of the Royal Navy and pirates, but few know about its origins, and the history of this drink goes back deep into antiquity. It is rumored that its initial distillation began in ancient India and China, but this is a misconception, it actually began in Malaysia. While some believe that the Malay word "brahma" is the origin of the word "rum", others argue that the real name of the drink has a different background. There are many theories regarding where the name came from, but no one dares to say for sure, since the first mentions of the drink are not officially documented, but there are still a couple of options.

There is an option that the name comes from the Latin word “saccharum” (sugar), or more precisely, from its last syllable “rum”. At the same time, many believe that “rum” comes from the Romanian word “romani” (Romans), which also means “strong” or “powerful”. Other theories claim that the drink is named after the Dutch word for drinking, "roemer" (cup). Regardless of its etymology, the term "rum" has been around for centuries and is used throughout the world, sometimes with different spellings but usually the same pronunciation.

The first distillation of rum began in the 17th century. In the Caribbean, there were many plantations where thousands of slaves worked. One day, while once again processing molasses, the slaves realized that this sugar production product could ferment and eventually turn into alcohol. That's where it all started! Most historians believe that rum was originally discovered on the island of Barbados, but records from the 1620s also state that the drink was produced in Brazil. But that's not all: the Swedish warship Vasa, which tragically sank in 1628, had tin bottles on board, guess what inscription?

Between 1630 and 1660, rum found its way into Colonial America. In 1664, the British colonies created the very first distillery on Staten Island, and 3 years later in Boston, Massachusetts. Soon, rum distillation became the most profitable industry in colonial New England. Initially, rum was similar to whiskey and for some time even had the role of currency. The drink quickly became popular among men, women and even children. To support growing demand, a trade agreement was established between the Caribbean and African colonies, known as the Trade Triangle. In a nutshell, the agreement facilitated the trade of rum, molasses, and slaves, which provided labor, ingredients, and ultimately, rum itself.

Over time, rum begins to be used in the political game and candidates begin to bribe voters with the drink in an attempt to influence the election results. And during his inauguration, George Washington generously treated guests to his Barbadian rum, thus acquiring future supporters and loyal friends. If such an approach seems implausible to us now, previously treating voters to rum and communicating with them was common practice. If it were not for the growing popularity of whiskey and restrictions from the British Isles, rum production would have remained steadily growing for many years to come.

About a pirate's life

Many people, including myself, have been interested in pirates and rum for a long time. In almost any movie or story involving pirates, there is a lot of treasure, and, of course, rum. Surprisingly, many believe that rum has nothing to do with the golden age of pirates and all the described “adventures of a bottle of rum” are nothing more than a myth and the fantasies of Hollywood. For those who think so, I will have to make you bitter and say that you are wrong - pirates and rum have, in fact, always gone hand in hand.

In 1655, the Royal Navy captured Jamaica and the rum industry became the property of the British Navy. After some time, the British abandoned brandy and included rum in the daily diet of all sailors, giving the drink a new name “grog”, while changing its composition. The fact is that rum turned out to be too strong a drink and had a bad effect on the sailors, interfering with their work. Then, Admiral Edward Vernon ordered the drink to be diluted with something non-alcoholic. The name "grog" is given in honor of Admiral Vernon's "grogram" cloak, which he always wore during inclement weather.

Since the main job of the Royal Navy was to capture pirates, when a pirate ship was captured, rum became the desired loot and was always divided equally among the crew. However, unlike Admiral Vernon, most captains, especially pirate ships, did not require their crew to water their rum, and over time, the vast majority of pirates became violently addicted to rum. This could not but affect economic relations and the drink quickly began to be used as currency, and was valued as one of the most valuable goods. In addition, pirates used rum as currency in the port, selling it in exchange for slaves. While many believe that pirates simply took what they wanted - and there is some truth to this, however - they developed business skills and were able to conduct trading relationships. Many pirate warlords used rum as a way to buy a new or repair a real warship. While the Royal Navy and other military organizations increased their consumption of rum, pirates made the drink more famous and kept the industry afloat in every possible way.

What is rum made from?

Unlike scotch or bourbon, there are no global requirements for the production of rum. Most regions have their own customs and traditions, which is one of the reasons that the Caribbean and Latin America still produce the most popular types.

Most rum today is still made from molasses, and the rest from natural sugar cane juice, but this is only in the French Caribbean islands. In particular, the island of Martinique produces sugar cane juice for rum, which is referred to as "RHUM Agricole" (agricultural rum). In order to prepare this type of rum, the following criteria must be met:

1. Must be used Fresh Juice sugar cane.
2. Minimum sugar content (Brix > 14°Bx) and minimum pH (pH > 4.7) to prevent the development of undesirable flavors.
3. Juice preparation must be carried out according to the rules, for example, it must be cold.
4. The fermentation process must be intermittent and carried out in open containers with a maximum of 13,208 US gallons or 500 hectoliters.

The fermentation process is quite simple, using the usual combination of yeast and water. There are a wide variety of wild and hybrid yeasts, but the standard rule is that lighter rums tend to contain faster yeasts, while strong rums use slower yeasts, which produce the most esters, giving The drink has a sharp aroma and deep richness.

Dark rum

There are also no hard and fast rules in distillation; the only thing is to remember the differences in alcohol in light and dark rum. The final step in making rum is aging, which varies from country to country. Many countries require a minimum aging period of at least one year. Also, the vast majority of rum is made using American bourbon oak to carry out the aging process of the drink. Don't think that one year is too short to get a decent drink. Don't forget that most rum is produced in tropical climates and because of this, rum matures much faster than whiskey or even cognac. However, it is worth noting that long exposure in bourbon barrels is a prerequisite for obtaining deep richness and a noble dark shade. Light rums generally do not have strict aging storage rules and are generally kept in stainless steel vats. But there is also an unpleasant experience when they add caramel coloring to change a light drink into a dark one. There is no way to check this; the only way out is to buy the drink in trusted stores.

Caribbean - map

Because rum is produced in a variety of ways throughout the Caribbean, many regions have developed their own styles that set them apart from their competitors. Rum from Jamaica, Barbados, Grenada, Belize and other English-speaking islands is characterized by its dark hue and rich flavor. Rum from Haiti, Guadeloupe and Martinique is made primarily from sugar cane juice rather than molasses, giving it a more exotic flavor. Brazil produces its own type of rum - Cachaça, which is made using younger sugar cane, which gives the drink a light shade. Also, this method of preparation helps to enhance and develop secondary aromas. Cachaça is mainly used for the famous caipirinha cocktail, replacing vodka.

Types of rum

Around the world, there are seven main types of rum that can be found for sale in most liquor stores, and each has a unique way of tasting. Let's look at each drink separately.

Light rum is sometimes called white or silver. It is filtered to maximum clarification and has a rather sweet aftertaste, which eliminates the strength and deep flavor richness. Thanks to his mild taste and aroma are well suited for mixing in various cocktails.

Dark rum

The opposite of light rum, which can be easily identified by its dark brown color. Dark rum is made from caramelized molasses and aged in charred barrels for a significant period of time. Thanks to this, the drink turns out rich compared to, for example, light rum. Also, dark rum can sometimes contain a little smoke and spices, which gives the drink a unique, incomparable taste. Typically, this type of rum has historically been used for cooking and baking, but more recently it has also been used by bartenders to flavor cocktails. dark shade.

Golden rum

It is also often called amber rum due to its golden hue. It tastes lighter than dark rum, but stronger than light rum, which makes it the “golden mean” among this family of drinks. Typically aged in white oak barrels, this rum is very popular when mixed into a variety of spirits.

Spiced rum

Spiced rum is the same “golden” rum, but with the addition of spices. Note: light rum is usually cheaper than its dark counterpart, but this makes it taste qualities don't get worse. You need to understand that each type of rum is suitable for its own purposes - some like it stronger, while others just want to relax in the evening by the window. Most spiced rums include a mixture of anise, pepper, cinnamon and rosemary. But keep in mind that these ingredients, in addition to taste, also give additional strength to the drink, which can be quite unexpected if you did not plan to “go home.”

Sticky rum

Many people call this type of rum “premium”. It is very popular in Scotland, and there it is called the “rum of the world.” It is drunk mainly by sophisticated people who understand this drink. It is customary to drink it undiluted, and also remember to slowly savor each sip. And, of course, don't forget the brandy glass.

Reference rum

A very strange drink. As soon as you start to get into the drinking process, you immediately get drunk and spend the whole evening down the drain. This type of rum refers to drinks with alcohol content ranging from 40% to 75%! The most famous example of this type of rum is Bacardi 151. This rum is usually drunk diluted with various drinks, such as Coca-Cola, but not cocktails.

Flavored rum

This type of rum is similar to amortized vodka, but whether it’s good or bad is up to you to decide. This type of drink is a light rum flavored with desserts or fruits. Aromatic rum works best in tropical cocktails, but if you find “your” taste, you probably won’t mind drinking it neat.

Finally

Today we touched on the topic of a very interesting drink, the history and rumors of which have been around for many centuries. In we will look at rum-based cocktails, as well as a couple of tips on which rum is best to taste. See you again!

It is believed that the name of the drink “rum” first appeared on the island of Barbados in one of the English colonies and comes from “saccharum”, meaning sugar. The second version of the origin of the name is from the word “rumballion”, meaning a fight or brawl, a frequent consequence of drinking a pirated drink.

History of origin

Rum has been known since the 16th century. It was first described in a book by one of the missionaries who visited the Antilles. Strong alcohol was not to the taste of clergy, but quickly became popular among sailors.

Unlike beer and wine, rum did not spoil during long sea voyages, it warmed pleasantly and instantly intoxicated. For a long time rum was present in daily diet seafarers as a remedy for scurvy.

Naturally, drinking undiluted rum led to drunkenness among sailors, so in 1740, by a special decree, it was decided to dilute the rum with hot water and lemon juice. This drink was called “grog”, in honor of the cape of the admiral who issued the decree.

In the 17th-18th centuries, rum, along with gold, was used for mutual settlements in Europe. Rum consumption in the American colonies, on average per person, including women and children, reached 13.5 liters per year. The increasing demand for sugar and molasses in Europe created an increase in the need for labor employed on plantations. Some historians believe that the increase in the slave trade in these years was facilitated by the great popularity of rum. The tripartite exchange of sugar, molasses, and slaves between Africa, the Caribbean, and the American colonies generated enormous profits.

Rum remains a popular drink to this day, although it has lost much of its "brigand" image.

Rum producers

Today, the main producers of rum are the Greater and Lesser Antilles, the Dominican Republic, South America, USA, Mexico and Philippines.

Varieties

Depending on the region of production, each rum has a specific style.

• The Spanish-speaking islands of Cuba and Puerto Rico produce smooth, light rums.
• Jamaican rum is a typical representative of the drink produced in English-speaking countries, dark, with a pronounced taste.
• Rum from Martinique, Guadeloupe and other French-speaking countries retains the natural cane flavor better than others.

Depending on the age and color, rum is divided into several categories.

Light rum, also called silver or white, has a mild flavor and is primarily used as a base in cocktails.

Gold or amber rum- medium-bodied rum aged in wooden barrels. It often owes its taste to various spices or caramel.

Dark or black rum aged longer than gold in charred barrels. It has a pronounced taste with hints of spices and is widely used in cooking.

Flavored rum Available with additives of exotic fruits.

"Strong Rum" much stronger than standard, its strength can sometimes reach up to 75%.

Even those who are not into alcohol know about rum. Not a single story about pirates is complete without this drink; sea robbers drank it like water. I'll briefly explain what rum is, what it's made from, and why it's associated with pirates.

Rum is a strong alcoholic drink produced by fermentation and subsequent distillation of molasses or cane syrup. The resulting distillate is kept in wooden barrels for some time, then diluted to a strength of 40-50 degrees and again infused in barrels for 2 to 8 years. Only after aging for at least two years is the drink considered real rum. It has a characteristic smell and taste.

Rum aging barrels

A Brief History of Rum

The origin of the word "rum" could not be established. According to one version, the name comes from the word “rumbullion”, meaning “hustle” or “big noise”. Other researchers put forward the version that the rum is named after the large glasses “rummers” that Dutch sailors took on voyages.

The birthplace of rum is the Caribbean islands. It was on the local cane plantations that slaves first discovered that sweet molasses ferments well, and its subsequent distillation removes foreign impurities.

Some historians are confident that the birthplace of rum is the island of Barbados, but no documentary evidence has yet been found, so the entire Caribbean is considered the source of the spread of rum.

Ancient sailors did not know how to store on ships fresh water. It quickly went rotten in the holds. The pirates solved this problem in a unique way: instead of water, they began to take rum on long voyages. It did not spoil and allowed the crew not to die of thirst. Captured pirate rum was also used as a substitute for water on Spanish and English warships.

The first official mention of rum dates back to May 1657, when the Massachusetts General Council banned its sale. Nowadays, the name and spelling of the word “rum” changes depending on the location of its production:

• Ron – in Spanish-speaking countries;
• Rhum – in French speakers;
• Rum - in English speakers.

In the 50-60s of the last century, the Soviet Union produced its own rum. Production was established after the establishment of friendly relations with Cuba. The raw materials used were cane alcohol produced in the republics of Central Asia and prune juice, simulating aging in barrels. It has been exported to more than twenty countries.

Rum drinking culture

Aged rum (añejo) is drunk neat, while blended varieties are used as an alcoholic base for cocktails. It is also common to mix rum with other non-alcoholic drinks, for example, coffee with rum. It makes an excellent invigorating drink.

The most popular brands of rum produced in the USA are Bristol Classic Rum and Bacardi. Jamaican rum is represented by the Captain Morgan brand (bottled in the UK), Cuban rum by Havana Club and Ron Varadero. Also on sale you can find rum of Dominican, Indian and Australian production.

For those who want to try real rum, I advise you to start getting acquainted with the brands “Bacardi” or “Captain Morgan”, since they are considered the standard of quality.

Pyrat is an ultra-premium rum produced in the USA by the alcohol concern The Patron Spirits Company. The drink is a blend of aged Caribbean distillates. Rum strength is 40 degrees. Aging varies between 15-40 years. Homeland of the product - Caribbean island Anguilla.

The line includes three varieties of rum. Alcohol is bottled in 700 or 750 ml bottles and exported to most countries of the world. Rum "Pyrat" is a long-term sponsor of the elite ceremonies "Raven Fox", "Grammy" and "Oscar". Legend has it that the brand was developed by John Paul DeJoria, a US billionaire.

Production Features

Making rum begins with cutting down the sugar cane and separating the lower parts of the stem from the main body. The crushed stems are pressed and filtered. Yeast and pure drinking water are added to the resulting juice. A long fermentation process begins.

The main feature of Pyrat rum is its complex blend. Thus, Pyrat XO Reserve is formed from nine distillates prepared in different parts of the Caribbean. The spirits are infused in charred oak barrels, assembled without a single nail. American and French oak is purchased to make barrels. Labeling and filling are done manually.

Classification

Rum "Pyrat" has three varieties:

• Pyrat XO Reserve is a rich amber drink, the aging of which is 2-15 years;
• Pyrat Pistol is a golden amber product with a taste of old oak, citrus and dried apricots (sold in tall bottles dating back to the 18th century);
• Pyrat Cask 1623 is a super-premium amber rum aged forty years (sold in glass flasks).

Drink cost

The price of Pirate rum ranges from 3320-33800 rubles per bottle. Here are some examples:

• Pyrat 80 Proof (aging category XO, 750 ml) - 3320-3400 rubles;
• Pyrat XO Reserve (Guyanese rum, 750 ml) - 3730-3800;
• Pyrat XO Reserve (750 ml, a variation of the previous blend) - 4000-4200;
• Pyrat Cask 1623 (750 ml, aged 20-40 years) - 33650-33800.

How to distinguish counterfeit

Glassblowers carefully preserved the technologies of the 19th century, which is why Pyrat rum is sold in thick glass bottles. Weigh the container in your hand - it should be heavy and give the impression of a solid antique craft. Pay attention to the following attributes:

• individual number (each bottle of “Pirate” is marked by the manufacturer);
• orange ribbon at the neck;
• massive cortical plug;
• metal medallion depicting the patron saint of bartenders, Hotei.

Brand history

John Paul DeJoria, American billionaire and owner of Patron Spirits, turns 73 in 2017. In 1980, DeJoria took out a $750 loan and founded a shampoo company with Paul Mitchell, his friend and hairdresser. In 1989, the partners became billionaires.

DeJoria soon switched to elite alcohol. To begin with, the billionaire hired Francisco Alcaraz, a famous blender, and released his first alcohol brand, Patron tequila. In 1996, Alcaraz created a unique recipe for Pyrat rum.

Dejoria's company does not have its own distillation plant. Alcaraz personally selects alcohols from other manufacturers for his recipes. At first, Alcaraz collaborated with the Anguilla company, but since 2012, the production of rum products has moved to Guyana.