Rum is a spirit that’s distilled either from fermented molasses (a viscous by-product of the sugar industry) or freshly pressed sugar cane juice. Because of its base material, molassesbased rums generally have a sweet note and flavors of molasses, banana and tropical fruit (their complexity is ramped up by aging them in barrels), while those made with sugar cane juice (like rhum agricole and Cachaça) have pronounced grassy and vegetal notes. Rum is made in sugar cane producing countries, especially those in the Caribbean. Very aged versions are generally sipped neat, while unaged and lesser aged spirits are mixed in classic,
Tiki and modern cocktails.



While rum has its roots in the Caribbean, there is evidence that dates back thousands of years of fermented drinks made from sugarcane in India and China, and the sugar cane plant originates in the Far East.

However, rum as we know it was first distilled in the sugarcane plantations of the Caribbean in the seventeenth century, and existed because sugar cane cuttings were brought there from Europe. There are records of “kill-devil”, as rum was called as early versions were quite fiery and crude, being produced on Barbados around 1647. In the mid-nineteenth century the first commercial rum distillery was created on Puerto Rico.

Rum production quickly spread to Colonial North America, with the first distillery established in 1664 on present-day Staten Island and another in Boston three years later. Before the American Revolution, rum was New England’s most prosperous industry. The need for sugar cane and molasses became a major factor in the slave trade and led to increased taxation from the British via the Sugar Act (which helped lead to the American Revolution.) Eventually, restrictions on sugar imports from the Caribbean and the rise of American whiskey led to a decline in production in North America.

Traditional rum is made with molasses, a thick, dark, syrupy by-product of the sugar industry. It is mixed with water in equal parts, fermented and then distilled; high-quality rums that are usually meant to be aged are typically produced in a pot still, while white, unaged rums are made in a column still. After distillation, rums may either be immediately bottled, rested briefly or aged in oak for a number of years. Aging adds color, mellows the spirit and lends caramel and vanilla notes; maturing rum in a hot and humid climate (like the Caribbean) exacerbates and speeds up the aging process. After maturation, aged rum is usually blended to provide consistency from bottle to bottle. 


Instead of using molasses, rhum agricole is made in the French West Indies including Guadeloupe and Martinique by fermenting and then distilling the freshly pressed juice of the sugar cane, which must be processed quickly as it easily oxidizes and spoils. In Brazil, this style of rum is called Cachaça and is the country’s national drink, used in the ubiquitous Caipirinha. Rhum agricole and Cachaça have vegetal and grassy notes rather than the sweet, molasses tones from traditional rum.


Regions & Styles


Rum is made in any sugar-producing country, including those in the Caribbean, South American, United States, India, Philippines and Australia. Within the Caribbean, there are distinct styles of rum depending on the region:


Cuba originated white rum, which is clear, unaged and relatively neutral in flavor. Other
“Cuban-style” rums are made in the Bahamas, Puerto Rico and Brazil.


Guyana produces rums with Demerara sugar, and its hot and humid climate results in complex spirits that are usually colored with caramel to be gold.


Barbados rum is elegant and fruity.


Jamaica creates rums using a low-strength distillation, resulting in strongly scented and
flavored white spirits boasting flavors of tropical fruit, and darker rums that are full-bodied and bold with nutty notes, and may sometimes be described as wild and funky.


White rum

White rum is also called “light” or “silver” rum, may be filtered after aging to remove its color (if it is aged at all.) It is generally light-bodied, relatively neutral and used in cocktails.

Gold rum

Gold rum is also called “amber” rum, is mediumbodied, aged in wooden barrels and is midway in style between light and dark rums. Caramel may be added for color.

Dark or aged rum

Dark or aged rum is made from molasses that’s been caramelized, and is generally matured longer in charred barrels, leading to strong flavors of spices and caramel. It is generally produced in Haiti, Martinique and Jamaica.

Overproof rum

Overproof rum is much higher in proof than the standard 80 proof, and can be distilled up to
160 proof. It is usually used as a component in cocktails, or as a float on top of a drink that’s

Spiced rum

Spiced rum is infused with spices including rosemary, cinnamon, aniseed and pepper, and may also sometimes include caramel. Better quality versions are made with gold or dark rums, while less expensive ones are produced with white rum.

Blackstrap rum

Blackstrap rum is distilled from blackstrap molasses, the dark, viscous molasses that’s left over after the third boiling of sugar cane juice. This style of rum is very dark in color and rich in flavor, and is usually used in Tiki cocktails.

Rhum Agricole

Rhum Agricole is made in the French West Indies from the freshly pressed juice of the sugar cane. It is usually unaged and boasts grassy and herbal notes.


Cachaça is produced in Brazil (the world’s largest sugar cane producer) from the freshly
pressed juice of the sugar cane. It has grassy and herbal notes and is used in Brazil’s national cocktail, the Caipirinha. It may be bottled unaged (which actually spend a year in oak), aged (which spends two to twelve years in oak) and yellow (unaged spirits that have color added to appear older.)

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