Sikes: Swashbuckler's brew has batty backstory
You probably thought you wouldn’t see a liquor bottle with a bat on it outside of Otis Campbell’s private stock. But wait a minute. What’s that on a Bacardi rum bottle? You got it. It’s a drawing of the tailless Mexican bat. And it’s been a symbol of Bacardi since its beginning. How this came about was when Facundo and Jose Bacardi Masso moved into a distillery in Santiago in 1862, they found that the rafters of the still room were the home to lots of fruit bats. The bat became their trademark.
Bacardi is the largest family-owned spirits company in the world. Sales top $6 billion. They operate in some 150 countries. Even though originally a Cuban company, it is now headquartered in Hamilton, Bermuda. The company is headed by Facundo Bacardi, a descendent of the founder.
In addition to their rum brands, Bacardi also owns Grey Goose, Bombay Sapphire, Dewar’s, Martini Rossi, Cazadores and Eristoff. So they are also in the gin, scotch, vodka, tequila and wine business.
Rum is not distilled from grain, as most spirits are, but from sugar. It’s usually done using molasses. That’s the very sweet residue that’s left when sugar cane juice is boiled and the crystallized juice is extracted. The mixture is fermented and the spirit rum is extracted.
Much rum is made as light or silver. It is somewhat neutral in flavor like vodka but with a sweet edge. You also find gold and dark versions. They have more body and flavor. The famous New Orleans Hurricane is made using both light and dark rum.
As with many spirits, there are up-scale versions that are made with premium ingredients, undergo a more rigorous process or are aged longer. The same is true with rum. The term añjeo, or aged, comes into play. Other than the word “rum,” you also have ron on the Spanish side and rhum on the French.
Much of rum distillation occurs in the West Indies and Caribbean. The hot climate and abundance of sugar cane make a perfect spot. Most always column stills are used to make for the purest product. Each of the islands produces its own distinctive style. The level of variety and sophistication due to geography and procedure is common to other spirits as well as wine.
Rum has a storied history. It was used as currency. It was the beverage of pirates. It existed in exotic locales. It was also the official drink of the British Navy. Originally each sailor had his daily rum ration of 12 ounces. Later the rum was cut with water. When beer was added to the mix, grog came about.
Sometimes you see bottlings known as Navy rum. These are dark versions that are full-flavored and have a fierce reputation.
One of the earliest and well-known rum cocktails is the daiquiri. This mixture of rum, lime juice and simple syrup is shaken until frothy and traditionally served in a very cold glass. Frequently the mix and ice are whizzed in a blender to make a frozen version.
Next we were introduced to the Cuba libre. That name comes from Teddy Roosevelt’s Rough Riders battle cry. This cocktail combines rum with Coca-Cola and lime.
Don Facundo Bacardi himself invented a cocktail called the Daisy de Santiago. According to the company, it has been called “the best Bacardi drink on record.” This one is rum, simple syrup, lime juice and yellow Chartreuse garnished with mint and a fresh berry. With the Chartreuse floating on top, it is a very attractive cocktail served in a martini glass.
Around 1945, the Mai Tai was born. American GIs had gained an appreciation for things tropical and this mix of silver and gold rums and fruit juices filled the bill. It is usually garnished with mint and an orange slice.
The era also gave us the mojito. This mixture of lots of mint with rum and simple syrup has become popular again in recent years.
The ’50s brought about the piña colada. This one is a combination of rum, coconut cream, pineapple juice and sugar. The mixture is most often put into a blender and mixed with ice until smooth and frothy. A pineapple wedge is the usual garnish.
The next generation brought about a serious cocktail — the Cuban Missile Crisis. There’s a difference here in that this one uses 151-proof rum — lots of it — along with lime juice and Coca-Cola. It is served over ice.
A recent addition to the Bacardi cocktail family is one called Oak and Coke. This one uses a new spiced rum from Bacardi known as Oakheart. It is combined with Coca-Cola and lime.
As we can see by these popular rum cocktails, they often use fruit, especially lime. The modern daiquiri often incorporates fruit such as strawberries or bananas. It and the piña colada are among the most popular frozen drinks. In fact, the fruit, sugar and citrus whizzed with some ice can be enjoyed as a smoothie with no alcohol at all. Add a little cream if you like.
Rum is very versatile but not used as frequently as other spirits, especially in the South. It is very good for cooking. It finds its way into a number of desserts at holiday times. Popular candies are flavored with rum. Of course, there’s the famous French example: babas au rhum.
Cooking with spirits and rum in particular adds lots of flavor. If you allow a spirit to warm in the pan slightly and then ignite its vapors, most of the alcohol will burn away if that is a concern for you. Just make sure you do this away from the heat.
Happy 150th birthday, Bacardi. May you continue to be a leader with your fine rums and other spirits.
Jim Sikes is an Opelika resident, restaurant owner and columnist for the Opelika-Auburn News. You can find other columns here and at www.jimmysopelika.com.
