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Did you know that…?

… Guyana is the only country in South-America having English as the official language.

… the English Navy adopted a decree in 1687 that entitled every seaman with a half-liter of rum per day.

… 10kg of sugar cane is needed to produce a 1-liter bottle of El Dorado Rum.

… ageing of rum began when rum producers made more rum than asked for by the market. The excess of rum was stored in oak casks, which were also used to transport the rum on ships back to Britain, Spain and France. It was by then noticed that the spirit gained color from the wood as well as showing a superior overall quality.

… although Guyana is located in the main land of South-America, the country is officially part of the Caribbean.

… during the 18th and 19th centuries, American settlers and cowboys drank rum almost exclusively. Every American consumed up to 18 liters of rum per year.

… the ageing of rum gives the rum a smoother, more complex quality.

… the “Cuba Libre” was invented by US military troops. Following the successful expulsion of the Spanish from Cuba in the 19th century, celebration was in order.
Due to the unfortunate lack of US spirits at the time, soldiers simply poured the local rum into their cola and shouted “Cuba Libre!”

… 1 000 kg sugar cane, that is, 700 liters syrup and 300 liters of water produce
80 – 100 liters of 40% rum.

… most barrels used in the Caribbean for rum ageing are used Bourbon barrels. This is due to the fact that laws governing Bourbon stated the barrels can only be used once. As a consequence the Bourbon producers had to dispose the used barrels and thus supplied many of the worlds other spirits producers with barrels for ageing.

… Guyana is about the same size of Great Britain, with only 775 000 inhabitants.

… to this day, the origins of the term “rum” are still hotly debated. One theory points to sugar cane’s botanical name, “Saccharum Officianarum.”
Another claim is the word comes from Malaysia, where thousands of years ago a drink known as “Brum” was already being produced from sugar cane.
Yet another theory is tied to rum’s intoxicating effects.
During the 17th century the drink was referred to as “Rumbellium,” a German word for restlessness and turmoil, a condition commonly brought about by drunken seaman of that day.

… during ageing, some of the rum is lost due to evaporation through the porous wood. This lost rum is called the “Angel’s Share”.