In 17th-century European sources, rum was occasionally described as a “terribly strong, liqueur-like drink.” At that time, shipowners and merchants called it kill-devil or rumbullion. Later writings shortened rumbullion to the English rum, the French rendered it as rhum, and the Spanish as ron — thus the drink’s name was born. Thanks to English sailors, whose daily rations by law included 1/8 pint (71 ml) of strong rum, this drink became known worldwide in the 18th century.

With Henry Morgan’s name, the first rum appeared in 1680. It was made from sugarcane molasses and distilled only in pot stills. It took more than a century for the company to be established — only in 1944 did Seagram begin producing Captain Morgan rum. In the 1950s, rum production moved to Puerto Rico, where most rum is made today.

Nowadays, Captain Morgan rum is made by blending rums from several Caribbean islands to soften the sharper aromas and flavors. However, Jamaican rum is used as the base. The first noticeable aroma is vanilla, followed by the spices and herbs of Jamaica that add a gentle warmth to the drink. The spiciness of the dark Jamaican rum comes from the inside-charred oak barrels where the spirit is aged after distillation.

Rum is included in many warm and cold drinks. The most famous are probably cocktails like Cuba Libre, Mojito, and Piña Colada, which are based on light rum. Dark rum is a good helper in hot drinks like toddy, grog, and punch, or simply served with hot tea.