Briefly: Don't mix alcoholic drinks: This unnecessarily strains the body's cleansing systems and significantly worsens morning hangovers. However, if the drinks are made from the same raw materials: for example, only from grain alcohol or only from grape alcohol, then the consequences of mixing will be less dangerous.
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What famous drink is made from this plant? How else is this plant used? History of the drink. and got the best answer
Answer from Ekaterina Kaloshina (Lapitskaya)[guru]
In former times, rum was the favorite drink of pirates, robbers and slave traders. The birthplace of the drink is the Greater and Lesser Antilles - Jamaica, Matinique, Puerto Rico and Cuba - located in the Caribbean Sea. In addition to sugar, rum is the most important export product for these countries. Produced on different islands, it differs in taste and aroma. The secrets and subtleties of making the drink are kept in the strictest confidence, although it is known that the main raw material for fermentation is sticky molasses, which is a residual product of sugar production from sugar cane.
Humanity has cultivated sugar cane since ancient times. Darius's Persians called it "the reed that gives honey." It was cultivated in Ancient India and Ancient China. The soldiers of Alexander the Great brought it to Europe 300 BC. e. Here, sugar cane was appreciated, as it was an alternative to the only sweetness at that time - honey. Reed began to be cultivated on the shores of the Mediterranean Sea. The Spaniards and Portuguese founded its plantations in the Canary Islands, Madeira Islands, and Cape Verde. And only then, having been mastered in Europe, sugar cane traveled to the new world, thus being one of the few plants that came from Europe to America.
The Antilles have become a real paradise for sugar cane: a year after planting, it reaches a height of 4-5 meters. Having found the best conditions for itself on these islands, sugar cane spread throughout all tropical countries within one or two centuries.
The first mention of rum comes from the missionary Father Tertre. After returning to France in 1657, he wrote the book “General History of the Antilles, Inhabited by the French,” in which he described a new alcoholic drink.
Rum was first produced at the beginning of the 17th century on the island of Barbados. It is no coincidence that rum was initially called Barbados water, i.e. “Barbados water”. As for the name “rum,” it comes from the word rumbullion, which in one of the dialects of the English language means noise, excitement.
Rum is a strong and very unique drink. It is made from molasses (black or light molasses), obtained during the production of sugar from sugar cane. Molasses is diluted with water, then fermented with a special race of yeast, after which the mash is distilled to produce rum alcohol. The alcohol is diluted to 50-55%, poured into oak barrels and kept for at least 5 years at a temperature of 18-22 °C.
At this time, complex biochemical processes occur in the rum. They involve not only the by-products of fermentation of cane molasses and the aromatic substances of alcohol, but also the tannin coloring substances of the oak from which the barrel is made, and necessarily the oxygen of the air. Cachaça is a strong alcoholic drink that is obtained by distilling pure sugar cane extract, in other words, by distilling fermented sugar cane juice. The strength of the drink is 39-40 degrees.
In Brazil, cachaça is considered a national drink and there is a clear distinction between haciça cachaça and factory-made cachaça. Factory-made ones are often exported, but it is the cassava from the hacienda that is more highly valued.
Cachaça, by the way, is rightly considered the ancestor of rum, and is even called Brazilian rum, because they began distilling sugar cane juice in Brazil much earlier than they began to subject cane molasses to the same process in the Caribbean. The Jews who brought the distillation technology to Brazil fled from the Inquisition in the Caribbean, where the alcohol produced from sugar cane began to be called rum.
In Brazil, gasoline is made from sugar cane.
Reply from ravchik[guru]
rum
Reply from MIR@GE[guru]
It's still sugar cane (I thought bamboo). And sugar cane is “participated” in the production of rum. Rum is a strong and very unique drink. It is made from molasses (black or light molasses), obtained during the production of sugar from sugar cane.
The technology for producing rum was probably discovered on the island of Barbados in the 17th century. Slaves who worked the cane fields discovered that black molasses could be used to produce fermented wort, which could then be distilled into strong liquor. alcoholic drink.
No one knows exactly where the word "rum" came from. According to the popular version, it comes from the English rumbullion - turmoil, commotion. It is also possible that this is a shortened version of the word rummers, which was the name of the glasses used by Dutch sailors. Nowadays, the name of the drink is spelled differently depending on where it was produced. In English-speaking countries it is rum, in Spanish-speaking countries it is ron, and in French-speaking countries it is rhum.
Today, the main production of rum is concentrated in the Caribbean islands. This strong alcoholic drink is also produced in North and South America, Australia, India, Europe and other places.
Also, of course, sugar is made from sugar cane. 
Polyethylene is produced from it.
The alcoholic drink Cachaca is made from cane, (cachaca) - nothing more than a distillate of sugar cane mash; caperinha is not a “type of local vodka”, but an analogue of a daiquiri - a cocktail of cachaça with lime, sugar and ice; and batida is a cocktail of fruit juices with cachaca.
Cachaça, like rum, is made both in continuous cycle columns and in traditional stills. Just like rum, it is made from black molasses and pure sugar cane juice or a mixture of juice and molasses. And just as in the case of rum, products from 100% cane juice distilled in stills are much smaller (and more expensive) than cachaças made from black molasses produced in columns. True, unlike rum, cachaça is not aged and goes on sale absolutely “fresh”.
Cachaça is one of the best-selling alcoholic drinks in the world. The multi-million population of Brazil itself drinks a lot. In addition, in recent years the export of cachaca has grown greatly (probably thanks to tourists, for whom it brings back memories of fantastic Brazil) - in Europe this drink is not difficult to find in shops and bars. There is currently only one brand of cachaca in the duty free network - Pitu.
The first and main association with rum is, of course, pirates. In all films and books, corsairs always drank rum and ate it with corned beef.
This was actually the case - pirates and slave traders loved a strong drink made from sugarcane molasses, because it was the best alcohol in the Caribbean islands and a profitable commodity.
In Jamaica, Cuba, Puerto Rica and other islands they made rum according to their own recipes and did not share secrets. The subtleties of the recipe are still kept secret and this is the first reason why rum from moonshine can only be imitation, vaguely reminiscent of the true taste and aroma.
Main raw materials - sugar cane- people have cultivated since ancient times. “Honey reed” has been cultivated since prehistoric times in China and India, and 300 years BC it was brought to Europe by Macedonian warriors.
Europeans had not yet learned how to make sugar, so they quickly appreciated the sweet plant and began to grow it on the Mediterranean coast and islands. Only after this did sugar cane come to America and it turned out that on tropical islands the plant grows up to five meters in a year and the local population enthusiastically began cultivating it.
The idea of turning sweet cane molasses into alcohol came to someone’s bright mind only in the 17th century. This fateful event took place on the island of Barbados, so rum was first called Barbados water- Barbados water.
In a nutshell, the manufacturing technology can be described as follows: molasses (a byproduct of sugar production) is mixed with water, special yeast is added, fermented and distilled.
Rum alcohol is diluted with water to approximately 55% vol. and is aged in barrels for at least five years. Complex reactions of fermentation products with oxygen, aromatic and tannin substances give rise to a fiery drink with a specific and bright aroma.
A favorable climate and active colonization contributed to the spread of sugar cane in the New World, and with it rum. Over the course of a couple of hundred years, Europeans changed America - sugar plantations appeared here and people learned to make good sugar; the recipe was improved by the British, Spaniards, French and Portuguese.
Before the start of the Revolutionary War, each American, including women and children, consumed more than 13 liters of rum per year, and alcohol was traded with other countries. To produce such volumes and meet the demand for sugar in Europe, slaves were brought from Africa to the Caribbean plantations.
Trade turnover and a continuous flow of labor connected the three continents. We can say that the American Revolution was provoked by the “sugar” law of 1764, passed by the English Parliament and breaking off profitable trade relations.
On long voyages, sailors took rum, wine and beer with them instead of quickly rotting fresh water. Pirates were also interested in the hot commodity, so rum was never carried on ships and brought excellent income.
Strong alcohol was first drunk in its pure form, and from the middle of the 13th century. They began to dilute it with water and lemon juice so that the team remained operational. Until 1970, this drink was part of the daily diet on ships of the Royal Navy of Great Britain.
Classic technology:
Each rum alcohol is then brought to its standard according to own recipe. The taste of the finished drink depends on the material from which the container is made, additives and holding time. The best varieties last from 5 to 7 years, when aged from a year to two, alcohol is considered old, and young alcohol is prepared for 6-18 months. Rum is often blended, adjusted with water to a strength of about 42% vol. and bottled.
Homemade alcohol resembles pirate joy very conditionally; it can be called fantasies on the theme.
You can replace cane molasses with beet molasses; burnt sugar and cane juice also do a good job if you can get it.
The second main ingredient is yeast, you will also need clean water and charcoal for purification, and double distilled sugar distillate.
There is no point in buying expensive cane sugar - it will not affect the result in any way. Repeating classical manufacturing technology without raw materials also does not produce results.
The only way to get closer to the taste is using essences, burnt sugar and oak chips or infusion in an oak barrel.
The easiest way to make homemade alcohol is by adding rum essence, caramel for coloring, and flavorings to pure moonshine.
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You can enhance the taste by infusing it with bark or pine nuts. After 5-7 days, the moonshine will color and acquire woody notes.
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The taste of alcohol will be pleasant, with fruity notes.
A more complex recipe that requires some skill. The alcohol will turn out delicious if you take your time and follow the recipe.
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This drink tastes close to the original, its color resembles rum.
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None of the recipes will produce alcohol equal to rum without cane molasses, special bacteria and complex distillation. Manufacturers are in no hurry to share their secrets, but their knowledge still would not replace raw materials that are unavailable in our latitudes.
