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It’s a chilly morning on the farm this January 17 (there’s a bit of snow), a perfect setting for National Hot Buttered Rum Day! (Who knew?)
You can read a very interesting little history of rum production here, where I learned that it came into being as a way to use up the by-product (molasses) of sugar production on Caribbean sugar plantations in the mid-seventeenth century. Getting any further into the weeds will teach you that rum production and commerce was inextricably linked to the slave trade, a nasty part of its history that we, and rum, must acknowledge and live with. No good comes from papering over it, so there it is.
I really can’t drink rum in anything but the tiniest quantities. It’s one of two alcoholic beverages that messes with my head in very unpleasant ways. But a little toddy now and then? Hot buttered rum? On a cold and windy day, when something resembling tiny shards of glass are falling from the sky and being blown, at speed, right at my face? Yes, please!