This beverage has been defined as " a spirit distilled direct from sugar-cane products in sugar-cane growing countries," and the

Royal Commission on Whisky, etc., considered that this definition

' fairly represents the nature of the spirit which a purchaser would expect to obtain when he asks for rum."

Rum is a spirit which contains a somewhat high proportion of volatile acids, and owes its characteristic flavour mainly to a mixture of esters, chief among which are ethyl butyrate, formate, and acetate. Free formic acid is also present, and the flavour is no doubt affected to some extent by this and the other acids.

The rum imported into Great Britain comes chiefly from British Guiana and the British West Indian Islands, smaller quantities being obtained from the French West Indies, Dutch Guiana, and other countries.

There are two distinct types, one represented by Jamaica rum and the other by Demerara rum. The first type is the result of slow fermentation, lasting from ten to twelve days, of wash prepared at a relatively high specific gravity - namely, 1.078 to 1.096. The second is the product of a rapid fermentation, which lasts for thirty.six to forty.eight hours, of wash "set" at a low specific gravity - about 1.060.

.To the Jamaica or slow-fermentation type belong the rums prepared in Grenada, St. Vincent, Antigua, Dominica, St. Kitts.

Nevis, and certain grades of Barbados and St. Lucia rums. Other varieties of Barbados and St. Lucia rum, and also Trinidad rum, are of the Demerara or quick-fermentation type. Martinique and Guadeloupe rums appear to be chiefly of the slow-fermentation kind.