Hard Liquor Showdown: Vodka Vs. Rum

Vodka and rum are both distilled spirits that can be made anywhere in the world. Vodka is typically made from grains and potatoes, while rum is made from sugarcane or its byproducts. The amount of alcohol in a drink is measured by its alcohol by volume (ABV) or proof. The higher the ABV or proof, the less it takes to get drunk. Most vodka and rum have an ABV of 40-50%, but some rum can have a higher ABV of 57.5% to 87%. Therefore, it is the amount of rum or vodka consumed, rather than the spirit itself, that determines how drunk you get.

ABV and proof

The amount of alcohol in a drink is typically measured by its alcohol-by-volume (ABV) percentage. ABV is the standard measure of how much alcohol is contained within a given volume of an alcoholic drink. The higher the ABV, the more alcohol is present in the drink.

The term 'proof' is also used to indicate the alcoholic content of a beverage. The proof system was invented in 16th-century England, where spirits were tested with a "burn-or-no-burn" test. If the liquid ignited, it was considered "above proof", and if it did not, it was considered "under proof". The flame was 'proof' that the product was not of inferior quality or watered down. In 1848, the United States defined a spirit's proof as double the ABV percentage. Thus, in the US, 100 proof is 50% ABV. The UK adopted ABV in 1980, and currently, US law mandates the use of ABV as a standard, although proof may be used in addition.

Vodka and rum typically have an ABV of 40% to 50%, which is 80 to 100 proof. Some Overproof Rum brands have a higher ABV of 57.5% to 75.5% or more, which is 115 to 151 proof or more.

How congeners affect intoxication

Vodka and rum are both distilled spirits that can be made anywhere in the world. Vodka is typically made from grains and potatoes, while rum is made from sugarcane juice or molasses. Most vodka and rum have an alcohol concentration of 40% ABV, although some rum is ""overproof," with an alcohol concentration of 57.5% ABV or higher.

When it comes to intoxication, the amount of alcohol consumed and the speed of consumption are the main factors determining how drunk a person becomes. However, it's important to note that congeners, which are impurities in spirits resulting from the distillation process, can also play a role in intoxication and hangovers. Congeners are minor compounds other than ethanol that are produced during the fermentation or distillation process. While ethanol is the main source of hangover symptoms, congeners are believed to contribute to the severity of hangovers and may also affect the body's ability to break down ethanol.

The amount of congeners in a drink depends on factors such as the carbohydrate used, the original sugar, and the yeast strain. Vodka tends to have fewer congeners than rum, with 102 milligrams of methanol per liter compared to 3,633 milligrams per liter in rum. This means that rum will likely result in a more intense hangover compared to vodka, even when consumed in the same quantity.

Research suggests that drinks with higher congener levels can lead to worse hangovers. A 2010 study found that participants who consumed bourbon, a high-congener drink, experienced more severe hangovers than those who drank vodka, a low-congener spirit. Additionally, "top-shelf" liquors that are highly distilled tend to have lower congener levels, which may be why they are less likely to cause hangovers compared to lower-priced alternatives.

To minimize the impact of congeners on intoxication and hangovers, it is recommended to drink in moderation, avoid drinking on an empty stomach, and alternate alcoholic beverages with water to prevent dehydration.

History and origins

Vodka and rum are two spirits with distinct histories and origins. Vodka is a distilled beverage that is believed to have originated in either Russia or Poland as early as the 1400s. The first written mention of the word "vodka" appeared in Polish court documents from 1405, where it referred to alcohol-based medicines and cosmetics. In the 15th and 16th centuries, vodka was produced using antiquated methods that left impurities in the alcohol, which were masked by adding fruits and spices. The word "vodka" is derived from the Slavic word "voda," meaning "water," and it entered English literature around the late 18th century. Russia and Poland have long-running disputes over who first produced vodka, and it played a significant role in the 1917 Bolshevik revolution.

During World War II, both Poland and Russia were producing high-quality vodka, but it was not yet considered a global spirit. In 1938, the rights to Smirnoff vodka were sold in the United States, but the colourless and odourless liquid was not initially appealing to North American drinkers. However, through clever marketing and the creation of the Moscow Mule cocktail, vodka began its invasion of the West, leading to a cocktail revolution in the United States. Today, vodka is one of the world's most popular spirits, with billions of gallons consumed annually, and it remains a major source of revenue and power for Russia.

Rum, on the other hand, is believed to have originated from "arrack," a distilled form of raw sugar found in the Delhi Sultanate, a Muslim Empire from the 1200s in what is now northern India. Rum production was recorded in Brazil in the 1520s, and it later made its way to the Caribbean islands, particularly Barbados and Martinique, in the 1600s via Dutch migrants interested in cultivating sugarcane. The earliest record of rum in the Caribbean is from 1651, where it was referred to as "Rumbullion, alias Kill-Divil," indicating its strong effects and less desirable taste. Rum was initially consumed straight by the poor, while others mixed it with sugar, lime, and other ingredients to create early rum punches and cocktails.

In the 18th century, rum accounted for approximately 80% of New England's exports, and it played a significant role in the American Revolution and the triangular trade, often serving as a medium of exchange for slavery. By the late 17th century, rum had replaced French brandy as the preferred alcohol in the triangle trade. Today, rum is produced in nearly every major sugar-producing region of the world and is an essential part of the culture of the West Indies and Canada's Maritime provinces and Newfoundland.

Ingredients and taste

Vodka and rum are both distilled spirits, but they differ in terms of ingredients and taste. Vodka is typically made from fermented grains, such as corn, wheat, rye, or potatoes, resulting in a subtle and clean taste. It can also be made from other ingredients like fruit, honey, and maple sap. The number of times vodka is distilled affects its taste, with repeated distillation resulting in a cleaner and smoother product. However, over-distillation can lead to a loss of flavour. Vodka is often consumed neat, chilled, or on the rocks, and it is the most popular and top-selling spirit today. It is also commonly used in cocktails, such as martinis, and is valued for its neutral flavour that doesn't overpower other ingredients.

Rum, on the other hand, is made from sugarcane molasses or sugarcane juice, giving it a sweeter taste with hints of caramel and vanilla. It is typically aged in oak casks or steel tanks, and the aging process contributes to its flavour profile. Dark rums, for example, are aged longer in heavily charred barrels, resulting in stronger flavours and darker colours. They are often used for cooking and mixing in cocktails. Gold rums, also known as amber rums, are aged in wooden barrels, gaining their colour and stronger flavour compared to light rum. Light rums, or white rums, have a very subtle flavour and are commonly used in mixed drinks and cocktails.

The taste of rum varies based on its origin, with different styles emerging from Spanish-speaking, English-speaking, and French-speaking areas. Spanish-speaking areas, like Puerto Rico, produce smooth añejo (vintage) rums. English-speaking areas, such as Jamaica and the Bahamas, are known for darker rums with a fuller taste that retains the underlying molasses flavour. French-speaking regions, including Haiti and Martinique, produce agricultural rums (rhum agricole) exclusively from sugarcane juice, retaining more of the original sugarcane flavour.

While vodka and rum have distinct flavour profiles, the amount of alcohol consumed is the primary factor in determining intoxication levels, rather than the type of spirit. Both vodka and rum typically have an alcohol concentration of 40% ABV, although some rum varieties, known as ""overproof" rums, can have significantly higher alcohol concentrations, reaching up to 87% ABV.

Production processes

Rum

Rum is made from sugar cane. The harvested cane is washed, chopped into short lengths, and milled (pressed) to extract the water and sugar juice. This process of extracting sugar from cane juice produces a by-product called molasses, and this is what most rum is made from. The cane juice or molasses is then fermented by adding yeast and water to create alcohol. The fermented liquid is then heated and condensed in stills. The number of plates in the still affects the flavour profile of the rum. The liquid is then aged in charred white oak barrels, which give it its rich colour and flavour.

Vodka

Vodka is traditionally made from two raw materials: water and ethanol from the fermentation of cereal grains (such as wheat, sorghum, or rye). However, many brands use other base ingredients such as potatoes, molasses, soybeans, grapes, rice, and sugar beets. In Central European countries, such as Poland, vodka is produced by fermenting a solution of crystal sugar and yeast.

Vodka makers combine the base ingredients with water and yeast. This mixture, sometimes called "vodka mash", is heated and stirred to ensure it is well combined and ready to ferment. It is then stored for a specified amount of time, often between one and two weeks, to fully ferment. After fermentation, the mixture is strained to separate the liquid from the solids. The liquid (ethanol) is then distilled to purify it and increase its alcohol content. Vodka makers may distill the liquid once or twice, or multiple times for a purer result. The distilled product is then diluted with water to the desired alcohol content. The final step is bottling.

Frequently asked questions