![\"\"](\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/rums.jpg\" "\\"rums\\"")
<\/a><\/strong><\/p>\nRuma v\u0113sture<\/strong> Ruma ra\u017eo\u0161ana<\/strong> Lai rad\u012btu rumu ir nepiecie\u0161ams cukurniedru sulas s\u012brups. Cukurniedres ir bambusam l\u012bdz\u012bgi augi, kuru augstums sniedzas l\u012bdz pat 5 metriem. P\u0113c akt\u012bvas zied\u0113\u0161anas cukurniedres tiek nocirstas. Kaut ar\u012b past\u0101v speci\u0101las p\u013caujma\u0161\u012bnas, liel\u0101koties cukurniedru plant\u0101cijas tiek apstr\u0101d\u0101tas ar rok\u0101m, izmantojot speci\u0101lu mazu zobenu (ma\u010deti). Rum agricole (lauksaimniec\u012bbas rums)<\/strong><\/p>\n K\u0101 jau iepriek\u0161 min\u0113ju izspiesto niedru sulu uzreiz var izmantot ruma ra\u017eo\u0161an\u0101. Rumu, kura ra\u017eo\u0161an\u0101 tiek izmantota t\u012bra cukurniedru sula d\u0113v\u0113 par agr\u0101ro rumu (rum agricole). Pateicoties bakt\u0113rij\u0101m, kuras vairojas tie\u0161i uz niedru stumbriem un v\u0113l\u0101k nok\u013c\u016bst izspiestaj\u0101 sul\u0101, s\u0101kas sulas ferment\u0101cijas process jeb, vienk\u0101r\u0161iem v\u0101rdiem run\u0101jot, pateicoties \u0161\u012bm bakt\u0113rij\u0101m, cukurniedru sula s\u0101k r\u016bgt. \u0160\u0101da ferment\u0101cija ilgst apm\u0113ram divas ned\u0113\u013cas, kuras rezult\u0101t\u0101 tiek ieg\u016bta br\u0101ga ar nelielu alkohola saturu apm\u0113r\u0101m 5%. Rhum industrielle (r\u016bpnieciskais rums)<\/strong> Nosl\u0113dzo\u0161ais etaps ruma ra\u017eo\u0161an\u0101<\/strong> Ruma veidi<\/strong> White\/Light\/Silver\/Blanca\/Blanc<\/strong> \u2013 gai\u0161ais rums. \u0160aj\u0101 kategorij\u0101 ietilpst caursp\u012bd\u012bgi, maigi rumi, kuri rad\u012bti izmantojot alambic charentais destil\u0101cijas iek\u0101rtu. Var tikt iztur\u0113ti l\u012bdz 18 m\u0113ne\u0161iem. Ruma caursp\u012bd\u012bgums p\u0113c iztur\u0113\u0161anas var tikt pan\u0101kts izmantojot filtr\u0101ciju un dzidrin\u0101\u0161anas metodes. Galvenok\u0101rt \u0161\u012be rumi veikala plauktos non\u0101k neiztur\u0113ti. Ruma pasnieg\u0161ana un izmanto\u0161ana koktei\u013cos<\/strong> P.S. Rhum – \u0161\u0101di dz\u0113rienu d\u0113v\u0113 Francij\u0101 Rum-Anglij\u0101 Ron – Sp\u0101nij\u0101 Rums ir cukurniedru sulas vai cukurniedru melases destil\u0101cijas produkts ar alkohola saturu 38-78%, kas noteiktu laiku [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459],"tags":[],"class_list":["post-16809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16809"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16809\/revisions"}],"predecessor-version":[{"id":21205,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16809\/revisions\/21205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8697"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u201e…jo-ho-ho un pudele ruma!\u201d
\n\u0160\u0101du dziesmi\u0146u dzied\u0101ja pir\u0101ti savu dz\u012bru laik\u0101. Rumu patiesi var uzskat\u012bt par vergu tirgo\u0146u, pir\u0101tu, citu j\u016bras avant\u016bristu un laup\u012bt\u0101ju iecien\u012bt\u0101ko alkoholisko dz\u0113rienu. Savuk\u0101rt par \u0161\u012b dz\u0113riena dzimteni var uzskat\u012bt Kar\u012bbu j\u016bras salas, kuras senos laikos bija pir\u0101tu iecien\u012bt\u0101k\u0101s b\u0101z\u0113\u0161an\u0101s vietas. Jamaik\u0101, Puertoriko, Martinik\u0101, k\u0101 ar\u012b Kub\u0101 ruma rad\u012b\u0161ana un tirdzniec\u012bba (imports) v\u0113l joproj\u0101m ir re\u0101ls ien\u0101kumu avots. Katr\u0101 sal\u0101 tiek rad\u012bti arom\u0101ta un gar\u0161as zi\u0146\u0101 at\u0161\u0137ir\u012bgi ruma veidi at\u0161\u0137ir\u012bgi, un katram ra\u017eot\u0101jam ir savi ruma rad\u012b\u0161anas nosl\u0113pumi, kuri p\u0101riet no paaudzes paaudz\u0113. Savuk\u0101rt galven\u0101 ruma izejviela cukurniedres ir viens no nedaudzajiem augiem, kur\u0161 uz \u0161\u012bm min\u0113taj\u0101m valst\u012bm tika ievests no Eiropas. Daudzos liter\u0101ros avotos ir sastopami min\u0113jumi par to, ka cukurniedres tika audz\u0113tas jau senaj\u0101 \u0136\u012bn\u0101 un Indij\u0101. Savuk\u0101rt persie\u0161i \u0161o augu d\u0113v\u0113ja par medu ra\u017eojo\u0161o meldru. Eirop\u0101 cukurniedre par\u0101d\u012bj\u0101s pateicoties Ma\u0137edonijas Aleksandra karag\u0101jieniem 300 gadus p.m.\u0113.. Eiropie\u0161i bija saj\u016bsm\u0101, jo \u0161is augs tobr\u012bd bija vien\u012bgais salduma avots, iz\u0146emot medu. Dr\u012bzum\u0101 cukurniedres s\u0101ka audz\u0113t Kan\u0101riju sal\u0101s, Madeir\u0101 un citos Vidusj\u016bras re\u0123ionos. Nedaudz v\u0113l\u0101k, ieg\u016bstot milz\u012bgu popularit\u0101ti Eirop\u0101, \u0161is augs nok\u013cuva centr\u0101laj\u0101 Amerik\u0101, kur ir \u013coti piem\u0113roti apst\u0101k\u013ci cukurniedru audz\u0113\u0161anai, pateicoties siltajam un tropiskajam klimatam.
\nKur\u0161 pirmais izdom\u0101ja cukurniedru sulu ferment\u0113t un v\u0113l\u0101k destil\u0113t, diem\u017e\u0113l nav zin\u0101ms, ta\u010du pirmie min\u0113jumi par rumu ir sastopami 1657. gad\u0101 izdotaj\u0101 gr\u0101mat\u0101 \u201eFran\u010du apdz\u012bvoto Antilu salu v\u0113sture\u201d, kuru uzrakst\u012bja mision\u0101rs t\u0113vs Tetra. Min\u0113jumi v\u0113sta, ka rumu s\u0101ka gatavot Barbadosas sal\u0101. S\u0101kotn\u0113ji to dev\u0113ja par Barbadosas \u016bdeni (Barbados water). Dz\u0113riena nosaukums \u201erums\u201d par\u0101d\u012bj\u0101s nedaudz v\u0113l\u0101k un radies tas ir ang\u013cu v\u0101rda \u201erumbullion\u201d ietekm\u0113, kur\u0161 vien\u0101 no dialektiem apz\u012bm\u0113ja troksni.
\nLe\u0123end\u0101rie britu pir\u0101ti Frensis Dreiks un Henrijs Morgans, pirms uzbrukt sp\u0101\u0146u ku\u0123iem, kaklu dedzin\u0101ja ar rumu, kur\u0161 re\u0101li at\u0161\u0137\u012br\u0101s no mums zin\u0101m\u0101s gar\u0161as. No 16.-18. gadsimtam tas bija \u013coti stiprs, ass un izteikti arom\u0101tisks dz\u0113riens. Tikai 19. gadsimta vid\u016b Kub\u0101, vair\u0101kk\u0101rt\u012bgu eksperimentu rezult\u0101t\u0101, rumu s\u0101ka rad\u012bt izmantot nedaudz at\u0161\u0137ir\u012bg\u0101ku ra\u017eo\u0161anas metodi, kuras rezult\u0101t\u0101 dz\u0113riens k\u013cuva nedaudz maig\u0101ks. Tad ar\u012b no vienk\u0101r\u0161as reibino\u0161as dziras tas p\u0101rtapa izsmalcin\u0101t\u0101 alkoholisk\u0101 dz\u0113rien\u0101, kuru s\u0101ka cien\u012bt augst\u0101k\u0101 sabiedr\u012bba.
\n19. gadsimta otraj\u0101 pus\u0113 vair\u0101ki Kubas ruma ra\u017eot\u0101ji, kuri bija izm\u0113t\u0101ti pa visu salu, s\u0101ka apvienoties un rad\u012bt korpor\u0101cijas un fabrikas Havann\u0101, Santj\u0101go-de-Kuba un cit\u0101s pils\u0113t\u0101s. Par\u0101d\u012bj\u0101s jaunas tirdzniec\u012bbas markas. 1862. gad\u0101 k\u0101ds v\u012bna tirgonis dons Fakundo Bakardi emigr\u0113ja no Sp\u0101nijas uz koloni\u0101lo Santj\u0101go-de-Kuba. Vi\u0146\u0161 bija pirmais, kur\u0161 uzs\u0101ka zin\u0101tniskus izm\u0113\u0123in\u0101jumus ar izejvielu, veica eksperimentus ferment\u0101cijas un destil\u0113\u0161anas procesa laik\u0101 un bija pirmais, kur\u0161 rumu m\u012bkstin\u0101ja, att\u012brot to ar og\u013cu filtru. Eksperimenti tika veikti ar\u012b ar ruma iztur\u0113\u0161anu ozolkoka muc\u0101s un noteiktas gar\u0161as rad\u012b\u0161anu. Rezult\u0101t\u0101 Bacardi rums k\u013cuva viens no popul\u0101r\u0101kajiem pasaul\u0113, jo citi bija daudz as\u0101ki un vair\u0101k l\u012bdzin\u0101j\u0101s z\u0101\u013cu mikst\u016brai. 1962. gada 4. febru\u0101r\u012b tika dibin\u0101ta ruma ra\u017eotne “Bacardi & Compania”. Par Bacardi tirdzniec\u012bbas marku k\u013cuva siksp\u0101rnis, kur\u0161 v\u0113l joproj\u0101m rot\u0101 katru Bacardi ruma pudeli.
\nDauzi v\u0113sturnieki uzskata, ka ruma m\u0101te ir ka\u0161asa, kuras ietekm\u0113 par\u0101d\u012bj\u0101s \u0161is izcilais dz\u0113riens. Nedr\u012bkst aizmirst ar\u012b to faktu, ka rums tie\u0161i t\u0101pat k\u0101 ka\u0161asa bija dz\u0113riens, kur\u0161 veicin\u0101ja vergu tirdzniec\u012bbu. Cukurniedru plant\u0101cij\u0101s Lat\u012b\u0146amerik\u0101 un Kar\u012bbu j\u016bras sal\u0101s str\u0101d\u0101ja p\u0101rsvar\u0101 tikai vergi.
\nLielbrit\u0101nijas flotes uzplaukuma laikos j\u016brnieki katru dienu sa\u0146\u0113ma savu ruma devu. Tika uzskat\u012bts, ka rums m\u0113rd\u0113 izsalkumu, ir k\u0101 profilaktisks l\u012bdzeklis pret daudz\u0101m slim\u012bb\u0101m, lieliski sasilda un ce\u013c kaujas garu. \u0160\u012b trad\u012bcija turpin\u0101j\u0101s l\u012bdz pat 1970. gadam.
\n1740. gad\u0101 k\u0101ds britu flotes admir\u0101lis Edvards Vernons bija tik skops, ka savu biezo j\u016bras \u0161ineli valk\u0101ja no div\u0101m pus\u0113m. \u0160o rupjo ap\u0123\u0113rbu sauca par \u201egrog\u201d, t\u0101 skopajam admir\u0101lim tika dota iesauka \u201eOld Grog\u201d. Pasaul\u0113 pla\u0161i paz\u012bstamais dz\u0113riens \u201egroks\u201d par\u0101d\u012bj\u0101s pateicoties tie\u0161i \u0161im skopajam admir\u0101lim, kur\u0161 lai ieekonom\u0113tu rumu s\u0101ka jaukt to ar \u016bdeni vai t\u0113ju. \u0100tri vien tas k\u013cuva \u013coti popul\u0101rs un ar milz\u012bgu \u0101trumu izplat\u012bj\u0101s pa visu pasauli. Uz sauszemes groka gar\u0161u s\u0101ka uzlabot ar s\u012brupiem un citrusa aug\u013ciem.
\nMilz\u012bgu popularit\u0101ti rums ieguva ASV saus\u0101 likuma laik\u0101, jo neleg\u0101li transport\u0113t rumu no tuvum\u0101 eso\u0161aj\u0101m Kar\u012bbu j\u016bras sal\u0101m bija daudz viegl\u0101k nek\u0101 transport\u0113t konjaku vai viskiju p\u0101ri Atlantijas oke\u0101nam no Eiropas. Tie\u0161i \u0161aj\u0101 period\u0101 Bahamu salas un Kuba nok\u013cuva piln\u012bg\u0101 Amerikas gangsteru ietekm\u0113. Uzskata, ka pirmie ruma iztur\u0113\u0161anu ozolkoka muc\u0101s uzs\u0101ka Francijas konjaka ra\u017eot\u0101ji 19. gadsimta s\u0101kum\u0101, kad konjaka ra\u017eo\u0161anu turpin\u0101t nevar\u0113ja, jo Eirop\u0101 plos\u012bj\u0101s v\u012bnogul\u0101ju m\u0113ris.
\nM\u016bsdien\u0101s rumu ra\u017eo daudz\u0101s pasaules valst\u012bs, ta\u010du uz doto br\u012bdi visliel\u0101kais ruma pat\u0113ri\u0146\u0161 uz vienu personu ir Filip\u012bn\u0101s.
\nV\u0113l joproj\u0101m bez \u0161\u012b dz\u0113riena nav iedom\u0101jami daudzi pasaul\u0113 popul\u0101ri koktei\u013ci, k\u0101 ar\u012b nemaz\u0101k svar\u012bgu lomu rums ie\u0146em konditorijas un kulin\u0101rijas ra\u017eotn\u0113.<\/p>\n
\n<\/p>\n
\nL\u012bdz saknei nocirst\u0101s niedres krauj traktoru piekab\u0113s, vai ar\u012b izmanto sen\u010du transport\u0113\u0161anas metodi, apkraujot \u0113ze\u013cus vai citus lopus, nog\u0101d\u0101 niedres uz p\u0101rstr\u0101des uz\u0146\u0113mumu.
\nN\u0101ko\u0161ais etaps ir \u0161o niedru smalcin\u0101\u0161ana un sulas izspie\u0161ana izmantojot speci\u0101las preses. Niedru atliekas p\u0113c sulas izspie\u0161anas netiek izmestas. T\u0101s izmanto celtniec\u012bb\u0101 un k\u0101 kurin\u0101mo materi\u0101lu.
\nIzspiest\u0101 sula, kura satur apm\u0113ram 15% saharozes, var tikt izmantota div\u0113j\u0101di. Pirm\u0101 iesp\u0113ja, kuru d\u0113v\u0113 par rum agricole, ir uzreiz uzs\u0101kt ruma ra\u017eotni izmantojot t\u012bru sulu un p\u0101riet uz n\u0101ko\u0161o etapu sulas ferment\u0113\u0161anu, bet ot\u0101 iesp\u0113ja, kuru d\u0113v\u0113 par rhum industrielle ir t\u012bru sulu pak\u013caut temperat\u016bras apstr\u0101dei, kuras rezult\u0101t\u0101 sul\u0101 eso\u0161\u0101 saharoze p\u0101rv\u0113r\u0161as par krist\u0101liem, no kuriem v\u0113l\u0101k tiek ieg\u016bts cukurs. P\u0113c \u0161\u012b procesa beig\u0101m p\u0101ri paliek cukurniedru sula, kura jau vair\u0101k l\u012bdzin\u0101s s\u012brupam, to d\u0113v\u0113 par melasi. L\u016bk, \u0161o s\u012brupu tad ar\u012b izmanto ruma ra\u017eo\u0161an\u0101. Apl\u016bkosim cukurniedru sulas vai s\u012brupa izmanto\u0161anu ruma ra\u017eo\u0161an\u0101.<\/p>\n<\/p>\n
\nN\u0101ko\u0161ais etaps ir \u0161\u012bs suslas dubulta destil\u0113\u0161ana, p\u0113c kuras tiek ieg\u016bts caursp\u012bd\u012bgs \u0161\u0137idrums, kuru tad ar\u012b pilnties\u012bgi var d\u0113v\u0113t par rumu. Lai pie\u0161\u0137irtu dz\u0113rienam \u012bpa\u0161u arom\u0101tu un gar\u0161u, rumu iztur ozolkoka muc\u0101s. Rumu pagatavotu no t\u012bras cukurniedru sulas, iztur ne maz\u0101k k\u0101 3 gadus un ne ilg\u0101k k\u0101 12 gadus.
\nDer atz\u012bm\u0113t, ka \u0161ai ruma gatavo\u0161anas metodei ir savi m\u012bnusi. Pirmk\u0101rt, cukurniedru sula, k\u0101 ruma izejviela ir pieejama tikai niedru p\u013caujas laik\u0101. Otrk\u0101rt, alkoholisko dz\u0113rienu asoci\u0101cija non\u0101k tie\u0161\u0101 konflikt\u0101 ar cukura pat\u0113r\u0113t\u0101ju interes\u0113m. Kompromiss tika atrasts. Rumu s\u0101ka gatavot izmantojot sav\u0101d\u0101ku ra\u017eo\u0161anas tehnolo\u0123iju, kuru d\u0113v\u0113 par rhum industrielle.<\/p>\n
\nSvaiga cukurniedru sula tiek tvaic\u0113ta izmantojot da\u017e\u0101das metodes. M\u016bsdien\u012bg\u0101s ra\u017eotn\u0113s tas notiek speci\u0101l\u0101s vakuuma iek\u0101rt\u0101s. Rezult\u0101t\u0101 sul\u0101 eso\u0161\u0101 saharoze kristaliz\u0113jas. Izmantojot centrif\u016bgas, krist\u0101li tiek atdal\u012bti, bet p\u0101ri paliku\u0161o biezo s\u012brupu at\u0161\u0137aida un pilda speci\u0101los rezervu\u0101ros vai ar\u012b transport\u0113 uz citu valsti, kura v\u0113las ra\u017eot rumu. T\u0101l\u0101k \u0161im s\u012brupam tiek pievienots \u016bdens un bakt\u0113rijas, kuru akt\u012bvas darb\u012bbas rezult\u0101t\u0101 uzs\u0101kas ferment\u0101cijas process, kur\u0161 var beigties jau p\u0113c div\u0101m diennakt\u012bm. Lai ieg\u016btu \u012bpa\u0161i kvalitat\u012bvu rumu, br\u0101gas r\u016bg\u0161ana notiek daudz ilg\u0101k, l\u012bdz br\u012bdim, kad taj\u0101 par\u0101d\u0101s apm\u0113ram 7% alkohola. Meistari ferment\u0101cijas procesa laik\u0101 \u013coti r\u016bp\u012bgi kontrol\u0113 temperat\u016bru. Pareiza temperat\u016bra ir nepiecie\u0161ama, lai efekt\u012bgi var\u0113tu att\u012bst\u012bties rauga bakt\u0113rijas. Savuk\u0101rt bakt\u0113rijas, s\u012brup\u0101 eso\u0161o saharozi p\u0101rv\u0113r\u0161 alkohol\u0101.
\nP\u0113c ferment\u0101cijas procesa beig\u0101m seko br\u0101gas destil\u0113\u0161ana, kura var notikt vair\u0101kk\u0101rt\u012bgi. Da\u017ek\u0101rt destil\u0101cijas meistari, lai rumam pie\u0161\u0137irtu \u012bpa\u0161u gar\u0161u un arom\u0101tu tam pievieno, piem\u0113ram, vani\u013cu, kan\u0113li,
\nanan\u0101su, v\u012bnogas, pl\u016bmes, persikus, \u0101boli\u0146u, k\u0101 ar\u012b citus eksotiskus augus un ogas. Pats destil\u0113\u0161anas process var notikt izmantojot da\u017e\u0101das destil\u0113\u0161anas iek\u0101rtas. Piem\u0113ram, Jamaikas rums, kur\u0161 ir sal\u012bdzino\u0161i as\u0101ks un arom\u0101tiski bag\u0101t\u0101ks, tiek destil\u0113ts l\u0113ni un vair\u0101kk\u0101rt\u012bgi t\u0101dos pa\u0161os apar\u0101tos k\u0101 konjaks (alambic charentais). P\u0101rsvar\u0101 ruma ra\u017eo\u0161an\u0101 tiek izmantotas t\u0101 saucam\u0101s patent still destil\u0101cijas iek\u0101rtas, ar kuru pal\u012bdz\u012bbu ruma spirts tiek ieg\u016bts daudz \u0101tr\u0101k\u0101 laika posm\u0101 ar vienu ilgsto\u0161u destil\u0101ciju un tas ir sal\u012bdzino\u0161i maig\u0101ks. P\u0113c destil\u0101cijas caursp\u012bd\u012bgais \u0161\u0137idrums satur 60-90% spirta.<\/p>\n
\nLai ar\u012b no k\u0101das izejvielas (t\u012bras sulas vai cukurniedru melases) b\u016btu ra\u017eots rums, nosl\u0113dzo\u0161ais etaps ir spirta filtr\u0101cija, t\u0101l\u0101ka iztur\u0113\u0161ana ozolkoka muc\u0101s vai met\u0101lisk\u0101s tvertn\u0113s. Ruma ra\u017eot\u0101ji tie\u0161i t\u0101pat k\u0101 v\u012bndari, lai pan\u0101ktu dz\u0113rienam v\u0113lamo raksturu, m\u0113dz apvienot da\u017e\u0101dus ruma veidus ar da\u017e\u0101diem iztur\u0113\u0161anas ilgumiem un no da\u017e\u0101d\u0101m izcel\u0161an\u0101s viet\u0101m. P\u0113c kup\u0101\u017eas seko ruma savieno\u0161ana ar ide\u0101lu \u016bdeni, lai pan\u0101ktu dz\u0113rienam nepiecie\u0161amo alkohola saturu. Kaut ar\u012b nedaudz tum\u0161\u0101 ruma kr\u0101sa var tikt ieg\u016bta no ozolkoka mucas, ilgsto\u0161i izturot rumu, tom\u0113r daudzi ruma rad\u012bt\u0101ji darbojas glu\u017ei k\u0101 m\u0101kslinieki, pie\u0161\u0137irot dz\u0113rienam atbilsto\u0161u toni ar karameles pal\u012bdz\u012bbu. Rums m\u0113dz b\u016bt piln\u012bgi caursp\u012bd\u012bgs, zelt\u012btas dzintarkr\u0101sas, k\u0101 ar\u012b \u013coti tum\u0161\u0101 kafijas kr\u0101s\u0101. \u0160ie to\u0146i tiek pan\u0101kti pievienojot rumam karameli, vielas, kuras satur ozolkoks, k\u0101 ar\u012b citas kr\u0101svielas.<\/p>\n
\nAtkar\u012bb\u0101 no ruma gar\u0161u pastiprino\u0161o arom\u0101tvielu daudzuma un atkar\u012bb\u0101 no ferment\u0101cijas procesa \u012bpatn\u012bb\u0101m, k\u0101 ar\u012b atkar\u012bb\u0101 no destil\u0113\u0161anas metodes un iztur\u0113\u0161anas faktoriem, rums tiek iedal\u012bts trijos pamat veidos:
\nvieglais (light boiled),
\nvid\u0113jais (middle boiled),
\nsmagais\/intens\u012bvais (heavy boiled).
\nRuma gar\u0161a un arom\u0101ts vari\u0113jas no viegl\u0101k\u0101 uz smag\u0101ko. Jo smag\u0101ks rums, jo spilgt\u0101ks un intens\u012bv\u0101ks b\u016bs t\u0101 arom\u0101ts. Kub\u0101 ra\u017eotie rumi bie\u017e\u0101k ir viegli, Portarik\u0101\u0146u un Barbadosas rumi \u2013 vid\u0113ji, savuk\u0101rt Jamaikas rumi ir smagi\/intens\u012bvi.
\n\u0160ie iepriek\u0161 min\u0113tie tr\u012bs ruma veidi primit\u012bvi tiek sadal\u012bti vair\u0101k\u0101s kategorij\u0101s, kuru galven\u0101 at\u0161\u0137ir\u012bba ir ruma iztur\u0113\u0161anas ilgums.<\/p>\n
\nGolden\/Oro\/Amber\/Paille <\/strong>\u2013 zelta rums. \u0160aj\u0101 kategorij\u0101 ietilpst rumi, kuri tiek iztur\u0113ti no 1 l\u012bdz 2 gadiem. Rezult\u0101t\u0101 no koksnes dz\u0113riens p\u0101r\u0146em zelt\u012btu toni. Ruma kr\u0101sas pastiprin\u0101\u0161anai var tikt izmantota karamele.
\nBlack\/Dark\/Negro \u2013 tum\u0161ais rums. \u0160aj\u0101 kategorij\u0101 ietilpst biezi, arom\u0101tiski rumi. P\u0113c ferment\u0101cijas procesa beig\u0101m notiek dubulta destil\u0101cija, p\u0113c kuras ruma spirts tiek iztur\u0113ts apdedzin\u0101t\u0101s ozolkoka muc\u0101s vair\u0101k k\u0101 3 gadus.
\nAnejo\/Premium Aged\/ Rhum Vieux<\/strong> \u2013 iztur\u0113ts jeb vecs rums. \u013boti elit\u0101ri rumi, kuri ieg\u016bti izmantojot Patent still destil\u0101cijas iek\u0101rtas. Iztur\u0113ti ne maz\u0101k k\u0101 6 gadus, ta\u010du \u013coti reti ilg\u0101k par 12 gadiem. Tiem piem\u012bt izsmalcin\u0101ta arom\u0101ta un gar\u0161as bu\u0137ete un pat\u012bkama ilgsto\u0161a p\u0113cgar\u0161a.
\nSpiced\/flavoured<\/strong> \u2013 aromatiz\u0113ti rumi. Piem\u0113ram, Limon Rum. \u0160\u0101di rumi tiek pagatavoti p\u0113c uzl\u0113juma principa, izmantojot da\u017e\u0101das gar\u0161vielas. Da\u017ek\u0101rt \u0161is arom\u0101tiskais uzl\u0113jums var tikts atk\u0101rtoti destil\u0113ts, k\u0101 rezult\u0101t\u0101 tiek ieg\u016bts caursp\u012bd\u012bgs rums, bet ar izteiktu aug\u013cu vai gar\u0161vielu arom\u0101tu. \u0160\u012b ruma rad\u012b\u0161anas metode ir paz\u012bstama jau no pa\u0161iem ra\u017eo\u0161anas pirms\u0101kumiem, kad ra\u017eot\u0101ji v\u0113l nem\u0101c\u0113ja att\u012br\u012bt rumu. T\u0101d\u0101 veid\u0101 tika sl\u0113pts ne visai pat\u012bkamais dz\u0113riena arom\u0101ts.
\nSingle mark rum<\/strong>. \u013boti reti sastopams rums, kur\u0161 tiek rad\u012bts izmantojot tikai vienu rumu veidu no vienas mucas. Ja uzman\u012bgi las\u012bji iepriek\u0161 uzrakst\u012bto, tad tur tika min\u0113ts, ka ruma ra\u017eot\u0101ji, lai ieg\u016btu v\u0113lamo ruma raksturu m\u0113dz apvienot da\u017e\u0101dus ruma veidus ar da\u017e\u0101diem iztur\u0113\u0161anas ilgumiem un no da\u017e\u0101d\u0101m izcel\u0161an\u0101s viet\u0101m. Lai rad\u012btu \u0161o rumu, apvieno\u0161ana (kup\u0101\u017eas) nenotiek.
\nPast\u0101v ar\u012b rumi uz kuru pude\u013cu eti\u0137et\u0113m var tikt min\u0113ta k\u0101da no ra\u017eo\u0161anas \u012bpatn\u012bb\u0101m. Piem\u0113ram, Solera Rum. Runa ir par speci\u0101lu ruma iztur\u0113\u0161anas metodi, kura aizg\u016bta no Heresa ra\u017eo\u0161anas.<\/p>\n
\nVisa veida rumu uzglab\u0101jiet pie temperat\u016bras +16 +18 \u00ba C. Pie\u0146emt\u0101 ruma pasnieg\u0161anas deva t\u012br\u0101 veid\u0101 ir 20 \u2013 50 ml, atkar\u012bb\u0101 no ruma vecuma pak\u0101pes.
\nWhite un Golden Rum – pasniedziet Old Fashion gl\u0101z\u0113 ar vai bez ledus, vai ar\u012b Shot gl\u0101z\u012bt\u0113. Bezalkoholiskie savienojumi var\u0113tu b\u016bt anan\u0101su, greipfr\u016btu vai citas citruss aug\u013cu sulas, k\u0101 ar\u012b da\u017e\u0101da veida limon\u0101des. Savuk\u0101rt alkoholiskie savienojumi var\u0113tu b\u016bt aug\u013cu, ogu vai da\u017e\u0101du gar\u0161vielu li\u0137ier\u012b\u0161i.
\nBlack rumu t\u012br\u0101 veid\u0101 pasniedziet Shot gl\u0101z\u012bt\u0113. Bezalkoholiskie savienojumi var\u0113tu b\u016bt Cola, kafija, t\u0113ja, piens, sarkano ogu sulas. Savuk\u0101rt alkoholiskie savienojumi var\u0113tu b\u016bt kafijas, \u0161okol\u0101des vai gar\u0161vielu li\u0137ieri.
\nAnejo\/Premium Aged\/ Rhum Vieux rumu pasniedziet Brandy\/Snifter gl\u0101z\u0113. Koktei\u013cos \u0161os ruma veidus izmantot nevajag.<\/p>\n
\nJa tev \u0161is materi\u0101ls liekas nepiln\u012bgs – iesaisties diskusij\u0101!<\/p>\n","protected":false},"excerpt":{"rendered":"