JAMICAN RUM

Ah, rum. Probably the Caribbean’s most well-known export. Rum was first distilled in the 1700s, and the process was developed by sugar cane farmers in Barbados. Sugar cane undergoes fermentation, distillation, and ageing in oak barrels to create the alcoholic beverage. The New World colonisation effort relied heavily on rum because of the lengthy period of time a barrel of rum could be stored on a plantation. Its tremendous popularity meant that it rapidly rose to the ranks of the British colonies’ most valuable commodities. A complete mythos has emerged around this drink because of its popularity. The fabled “Rum Runners” are the protagonists in many stories that span the Atlantic from Newfoundland to the Caribbean and Europe and back again. Legends abound about their courageous leaders and resilient crews. There are simply too many to name here. After a night of thunder and lightning, we promise that this cup of Ceylon tea with a shot of sweet rum will be just what you need. Prepare a cup, add some sugar or milk, and relax while daydreaming of distant islands as you watch the clouds sweep in. This tea is delicious whether served hot or iced.