As an expert sommelier and brewer, I have delved into the world of rum and its historical origins. During the colonial era in America, the kind of rum that the colonists drank varied depending on availability and affordability. While American rum was inferior in quality compared to its Caribbean counterpart, it was the more accessible and cheaper option for the colonists.
The production of rum in the American colonies was primarily concentrated in the Northeast region. Distilleries were established in places like New England, New York, and Pennsylvania, where the necessary resources for rum production, such as molasses and sugar, could be obtained through trade. The proximity to the Caribbean, which was a major hub of rum production, facilitated the importation of these essential ingredients.
However, it is important to note that American rum of the time was considered to be of lesser quality compared to the rum produced in the Caribbean. The Caribbean had a long-established tradition of rum production, with its favorable climate and access to high-quality sugarcane. This resulted in a smoother and more refined rum compared to what was produced in America.
Despite the inferior quality, American rum had its advantages for the colonists. It was readily available and more affordable than its Caribbean counterpart. For instance, in Philadelphia in 1740, a gallon of American rum cost 1 shilling and 8 pence, while the smoother Caribbean variety was priced at 2 shillings and 5 pence. This price difference made American rum a popular choice among the colonists, especially those who were on a tighter budget.
The affordability and availability of American rum made it a staple in the colonial drinking culture. It was consumed by people from all walks of life, ranging from the wealthy elite to the working class. Taverns and social gatherings often featured American rum as a primary spirit of choice.
Personally, I have had the opportunity to taste both American and Caribbean rums, and the difference in quality is evident. Caribbean rum tends to have a smoother and more complex flavor profile, with notes of tropical fruits and spices. On the other hand, American rum often lacks the depth and refinement found in its Caribbean counterpart, with a more straightforward and sometimes harsh taste.
The kind of rum that the colonists drank in America was primarily American rum, which was cheaper and more readily available compared to Caribbean rum. While American rum was considered inferior in quality, it played a significant role in the colonial drinking culture. The affordability and accessibility of American rum made it a popular choice among the colonists, despite its shortcomings in flavor and refinement.