Overproof white rum at 75 percent, drunk in small shots. It is Trinidad’s high-strength white rum, long the drink of rum shops and Carnival, and it is poured on the ground in libation before anyone drinks.
It is a commercial overproof bottling, distilling without a licence is a criminal offence, and at 75 percent the liquid is a fire hazard as well as a drink.
What goes into it
- sugarcane molasses
- yeast
- water
How it is made
Molasses is fermented and distilled to a very high strength and bottled with minimal dilution and no ageing. At 75 percent it is flammable, which is why it cannot be carried on aircraft, and it is normally cut heavily by the drinker.
How long it takes: days to ferment and distil; no ageing
How it is eaten
In a small shot, or cut with coconut water; poured on the ground first for the ancestors.
History
Trinidad’s high-strength white rum, long the drink of rum shops and Carnival, and used in libations poured before drinking.
Frequently asked questions
What is Puncheon rum?
Puncheon rum is a wine & spirit from Trinidad and Tobago: overproof white rum at 75 percent, drunk in small shots. Trinidad’s high-strength white rum, long the drink of rum shops and Carnival, and used in libations poured before drinking.
How is Puncheon rum made?
Molasses is fermented and distilled to a very high strength and bottled with minimal dilution and no ageing. At 75 percent it is flammable, which is why it cannot be carried on aircraft, and it is normally cut heavily by the drinker. It takes days to ferment and distil; no ageing.
Can I make Puncheon rum at home?
No, and the atlas gives no method for it. It is a commercial overproof bottling, distilling without a licence is a criminal offence, and at 75 percent the liquid is a fire hazard as well as a drink.
What goes into Puncheon rum?
Sugarcane molasses, yeast, water.
How is Puncheon rum eaten?
In a small shot, or cut with coconut water; poured on the ground first for the ancestors.
