Oh, the Nagua, she carried a very funny cargo

[sovay]

In an illustration of the way that history can accrete in separate little heaps in people's heads, I was reading this review of GrandTen Distilling's Medford Rum and thinking that I hadn't known there was once a separate tradition of New England as opposed to Caribbean rum such that any discussion of the revival of rums in New England would stress the differences in production and flavor between the two styles, except that if there hadn't been a home-distilled industry, how did I imagine that leg of the Atlantic triangle trade which I have known about since childhood—New England, with Bibles and Rum!—actually worked? Perhaps I just never thought about the extent of the manufacture. Otherwise I am amused by the observation of the New York Times, "Part of the reason most of the rum stayed home was its quality. Rums made in Medford, Mass., were well regarded, but for most people the value of the region's rum was in its low price." The two-buck Chuck of the late eighteenth century! As I am no longer totally prohibited alcohol these days, I'd drink it.

Comments

[genarti]

I have now seen it multiply compared to bourbon, but also described as earthier, smokier, and dryer, so basically like sugarcane whisky?

Oooh. Now I'm even more intrigued! I do like whisky and bourbon both, so a rum on that end of things sounds very interesting.

(I couldn't actually drink any now—I am on a restricted diet of supreme boringness until my body relearns how to digest food—but I have indicated to spatch that we could at least have it on hand for the hopeful future.)

Strength to your digestive system, gut microflora, and body in general! Not just or even primarily for dietary reasons, but certainly also because you deserve a diet of less boringness. I look forward to your thoughts on New England rum whenever you have them.

[edit] This article from 2019 is informative and entertaining and I continue to love that New England rum was overall the plonk of its day.

Ooh, thank you! It was indeed both those things, and I completely agree. It's especially funny to think about how it was the plonk of its day as one reads about earnest modern distillers working to recreate it and/or pay homage to it. Makes me wonder if people in the 2300s will be attempting to recreate the famous Two-Buck Chuck or cheap malt liquor...