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spirituous liquor made from fermented sugarcane products. Prepared by fermentation, distillation, and aging, it is made from the molasses and foam that rise to the top of boiled sugarcane juice. Rum, which is produced in Cuba, Brazil, Jamaica, Trinidad, Madagascar, Indonesia, Puerto Rico, and Barbados, is either light- or dark-bodied. The light-bodied rums are drier and come from Spanish-influenced islands, such as Cuba and Puerto Rico. Jamaica is generally thought of as the best producer of the dark, heavy-bodied rum. Naturally colorless, rum acquires by the addition of caramel a rich brown color deepened by storage in casks. Hot rum drinks like grog, popular in areas with cold, damp climates, such as England, are made with dark rum. Light rum is popular in chilled summer drinks like daiquiris and Bacardi cocktails. Rum has been produced in the United States from colonial times and was an economic factor in perpetuating the slave trade.
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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



in antiquity, in certain countries of the East, the name for Rome and, later, the Roman Empire. After the division of the Roman Empire in the fourth century A.D., the name “Rum” referred only to the Eastern Roman Empire, or Byzantium. At the time of the Seljuk conquest of Asia Minor, the name came to refer to Asia Minor; hence, the Sultanate of Rum, another name for the Sultanate of Konya, or Seljuk Sultanate. After their conquest of Byzantium, the Ottoman Turks used the name “Rum” for the Balkan Peninsula (seeRUMELIA).



a strong alcoholic liquor prepared from rum spirit, which is obtained by fermentation and distillation of juice or waste products (molasses) during the manufacture of sugar from sugarcane. The rum spirit is diluted with distilled water (in the USSR up to a strength of 45 percent by volume), and as much as 1 percent sugar is added to the solution. The obtained mixture (blend) is tinted with burned sugar and poured into oak casks, where it is aged at least four years at 18°-23°C and a relative humidity of 70–80 percent.

Rum is produced in all countries where sugarcane is grown. Rum was first manufactured in the 17th century in the British West Indies. Jamaican rum is an especially well known type and is produced in Jamaica (exported since the 18th century) and on other islands of the West Indies (Cuba, Guadeloupe, and Martinique). In the USSR rum spirit is obtained from the juice of the sugarcane grown in the republics of Middle Asia.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.


spirit made from sugar cane, either coloured brownish-red by the addition of caramel or by maturation in oak containers, or left white
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005


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References in periodicals archive ?
It was in this sense that the Lome Rum Protocols were established in an attempt to ensure the continued expansion of Caribbean rums into Europe.
The legend of rum began before frigates sailed the seas.
The Burrs say that rums like Diplomatico Anejo and El Dorado are equally good served straight up, on the rocks or mixed in a cocktail.
DIPLOMATICO MANTUANO, VENEZUELA (PS30 FOR 70CL, WAITROSE) A luxurious sipping rum and a real treat - rich and rounded with notes of cinnamon, nutmeg, buttered caramel, toffee and milk chocolate, polished off with a silky smooth finish.
"Thanks to some of the best bars showcasing top rums, drinkers aren't afraid to experiment with drinking rums in fresh new cocktails, as well as the perennial favourites (Mojito, Dark & Stormy) - and, of course, neat.
Jack Denley, brand executive for Spice Hunter, says they saw the opportunity to create a genuinely spiced rum "that once mixed, didn't get washed out, and wasn't too sweet for a proper spiced rum and cola".
The Tanduay Double Rum, which blends 16 and 5-year-old rums for two more years, meanwhile, received a gold medal from the Wine and Spirits Wholesalers of America and a silver in the San Francisco World Spirits Competition.
Rum is moving away from calls for spiced distillates to "well-distilled, aged and infused rums coming from producers such as Plantation, Appleton Estate and Smith & Cross," says Nick Murray.
"Whiskey and tequila are certainly on fire right now, and aged rums absolutely have an excellent chance of stealing some share," says Eason.
The rum category ticks steadily away as a mixed drink mainstay, although whiskey and tequila have lately received the lion's share of media spotlight, marketing and booze-geekery.
He also advices for someone looking to start tasting rums up close without a mixer, old fashioned is an ideal entry point.