Barbados in a Nutshell - 2022 - EBook

12 Barbados Rum Rum being exported from the Careenage in Bridgetown, circa 1920’s Henry Walter Parkinson Barbados Rum When Dutch colonists from Brazil brought sugar technology to Barbados in the early 17th century, they also brought with them the knowledge and ability to distil alcohol from sugar cane. In a similar vein, African slaves knew all about fermentation from West Africa, while Irish and Scottish indentured labourers had a history of producing spirits such as whisky. So perhaps it’s no great surprise that a form of cane spirit was being produced here as early as the 1630s. Originally known by various names such as ‘Kill Devil’ or ‘Hot Waters’, the first known use of the word ‘rum’ was recorded in a lease agreement for the sale of 150 acres at Three Houses in St. Philip in 1650. According to Richard Ligon in his 1673 history of Barbados, the early poor quality rum was mainly consumed by slaves and servants, while the wealthy preferred to drink English spirits and French brandy. But, as the distilling process gradually improved and the rum became more refined, it became the preferred tipple of a wider audience, especially visiting royal navy and merchant sailors who often took a supply back home with them. With the better quality of the cane spirit leading to increased demand, rum soon became a significant contributor to the island’s economy. As the sugar industry boomed, so too did rum. With most of the larger plantations operating their own stills, a good planter could sell or trade enough rum - along with another sugar byproduct molasses - to cover his expenses. Thus leaving the staggering value of his sugar as clear profit. Barbados rum was also heavily traded with British North America in exchange for lumber, manufactured goods and food items such as flour, corn and salt fish. However, when the American War of Independence