The Encyclopedia Americana (1920)/Rum
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|Edition of 1920. See also Rum on Wikipedia, and the disclaimer.|
RUM, a distilled liquor obtained from the fermented juice of the sugar-cane or molasses. Rum owes its flavor to a volatile oil and butyric acid, a fact which has been utilized to prepare a butyric compound called essence of rum to enable the spirit-dealer to manufacture a fictitious rum from malt or molasses spirit. The color is usually imparted after distillation by adding burnt sugar or carmel.