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Originally Posted by tintin47 /img/forum/go_quote.gif
I have been really favoring sugar cane rum of all types lately. No specific brand though. It is really kind of sad that I have to specify sugar cane rum because it is different than common rum.
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I'm really not clear on the difference, aside from the knowledge that "10 cane rum" is nothing like anything i've ever had in a bottle labeled "rum".
For one thing it's got way too much sugar in it. If it's representative of what you're calling sugar cane rum, no thanks. And you can have the half a bottle I've got, because i can't find a good use for it.
I can't claim to be an expert but i'm not really on board for some of the more questionable branches of common spirits.
I just mean, in general, rum is fermented from molasses. Not sugar, but the sugary residue left over from purifying sugar. Because that was what they had on hand to ferment in the sugar-producing colonies.
Liquor made from cane juice must obviously be some other kind of liquor, in the same sense that mead is not called "honey rum".
I have the same problem with Vermont Gold calling their liquor "vodka". Vodka is fermented from starch, in a fundamentally different process from liquors that are fermented from sugars. If you make it out of maple syrup, that's a sugar, and it's miles closer to mead or rum than vodka. I suppose it has relatively low sugar content, and vodka is the most popular liquor, so they call it vodka. Nonsense.
I recently did some research and discovered that production of sugar from beets does leave behind a substance almost but not completely unlike molasses, but it is unbelievably nasty and attempts to make rum from it in a traditional process result in something undrinkable.
HOWEVER, one of the reasons you sometimes see booze that says "grain neutral spirits" on the label and sometimes see booze that says "neutral spirits" without specifying grain (or potatoes for that matter) is because beet distillate - nearly-pure alcohol made from sugar beets - is commonly used to boost the alcohol content of liquors.
I wonder what riots there would be if producers of alcoholic beverages were required to put ingredients on the label the way that is required for food and beverages in the US. It's odd, if you think about it, that a can of cokeacola has a whole list of ingredients on it, but in theory the moment you add rum to it, the ingredients list goes away.