Rum Making

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RUM MAKING

FROM SUGAR TO RUM -

FROM SUGAR TO RUM - THE TECHNOLOGY OF RUM MAKINGTHE TECHNOLOGY OF RUM MAKING

The definition of Rum as outlined in the Caribbean Community Standard for Rum, (Revised March 2003) is as follows: The definition of Rum as outlined in the Caribbean Community Standard for Rum, (Revised March 2003) is as follows: Rum is a spirit drink

Rum is a spirit drink – –



 obtained exclusively by alcoholic fermentation and distillation of sugar cane mobtained exclusively by alcoholic fermentation and distillation of sugar cane m olasses, sugar cane syrups,olasses, sugar cane syrups,

sugar cane juices or cane sugar produced during the processing of sugar cane sugar cane juices or cane sugar produced during the processing of sugar cane



 distilled at an alcohol content of less than 96.0 percent alcohol by volume at 20 degrees Celsiusdistilled at an alcohol content of less than 96.0 percent alcohol by volume at 20 degrees Celsius 

 produced in such a way produced in such a way that the product has the that the product has the organoleptic characteristics derived from the natural volatileorganoleptic characteristics derived from the natural volatile

elements contained in the above raw

elements contained in the above raw materials or formed during the fermentation or materials or formed during the fermentation or distillation process of thedistillation process of the named raw materials.

named raw materials.

Steps in Rum Making Steps in Rum Making

There are four major processes involved in making rum;

There are four major processes involved in making rum; fermentation, distillation, fermentation, distillation, aging and blending. The baaging and blending. The basicsic principles of rum making are quite simple. The raw materials required are; a source of cane sugar, water and yeast. principles of rum making are quite simple. The raw materials required are; a source of cane sugar, water and yeast. The juice of the mature sugar cane plant or molasses are most commonly used the raw material for the fermentation The juice of the mature sugar cane plant or molasses are most commonly used the raw material for the fermentation process.

process. Fermentation produces the alcohol and is a spontaFermentation produces the alcohol and is a spontaneous reaction between the yeast and sugar .Tneous reaction between the yeast and sugar .The yeast, ishe yeast, is key to the fermentation process as it can influence the ultimate taste and flavour of the rum.

key to the fermentation process as it can influence the ultimate taste and flavour of the rum.

Distilling separates the alcohol f

Distilling separates the alcohol from the fermented mixture and concentrates it rom the fermented mixture and concentrates it to make the actual rum. to make the actual rum. DistillingDistilling equipment and practice varies fr

equipment and practice varies from place to place thus producing om place to place thus producing rums of different characters. rums of different characters. This rum is aged in oak This rum is aged in oak barrels and ultimately blended to produce the spirit we know as rum

barrels and ultimately blended to produce the spirit we know as rum Angostura Limited

Angostura Limited

Angostura Limited has been

Angostura Limited has been in the business of in the business of rum making through rum making through its production company, Trinidad Distillers Limited,its production company, Trinidad Distillers Limited, since 1947. We ferment, distill, age, blend and bottle alcoholic beverages, mainly rum, in Laventille, Trinidad, West since 1947. We ferment, distill, age, blend and bottle alcoholic beverages, mainly rum, in Laventille, Trinidad, West Indies. We started with a French designed still made by Savalle capable of producing 5400 litres of alcohol/day to Indies. We started with a French designed still made by Savalle capable of producing 5400 litres of alcohol/day to today’s production capacity of over 65,000 litres of alcohol/day. We have 6 ageing warehouses with a total capacity today’s production capacity of over 65,000 litres of alcohol/day. We have 6 ageing warehouses with a total capacity of of 80,000 casks. Our bulk storage facilities feature a Tank Farm on the Distillery compound with a capacity of 5.0 million 80,000 casks. Our bulk storage facilities feature a Tank Farm on the Distillery compound with a capacity of 5.0 million litres and a dock side facility in Chaguaramas with 3.8million litres of tankage. We bottle over 600, 000 cases of litres and a dock side facility in Chaguaramas with 3.8million litres of tankage. We bottle over 600, 000 cases of rum/year. Exports are mainly to the US, UK, Europe and the rest of the Caribbean.

rum/year. Exports are mainly to the US, UK, Europe and the rest of the Caribbean. Molasses

Molasses

Molasses is the most widely used r

Molasses is the most widely used r aw material for rum aw material for rum production. Its composition varies and depends on the quality of production. Its composition varies and depends on the quality of the cane, composition of soil, climatic conditions, methods of harvesting cane, manufacturing process for sugar and the cane, composition of soil, climatic conditions, methods of harvesting cane, manufacturing process for sugar and handling and storage of molasses. The composition of molasses is referred to as the “quality of the molasses” and is handling and storage of molasses. The composition of molasses is referred to as the “quality of the molasses” and is what contributes to quality and intensity of the

what contributes to quality and intensity of the rum flavour. (Shete, 2000)rum flavour. (Shete, 2000) Yeast (Saccharomyces cerev

Yeast (Saccharomyces cerevisiae) used in fermenisiae) used in fermentation:tation:

Louis Pasteur in the mid 1800s discovered that there was actually a single cell microscopic organism responsible for the Louis Pasteur in the mid 1800s discovered that there was actually a single cell microscopic organism responsible for the conversion of fermentable barley malt into alcohol, carbon dioxide and flavour compounds. This microorganism was conversion of fermentable barley malt into alcohol, carbon dioxide and flavour compounds. This microorganism was named yeast

named yeast – – Saccharomyces cerevisiae (a single cellular fungus). In the biochemistry of fermentation, Gay LussacSaccharomyces cerevisiae (a single cellular fungus). In the biochemistry of fermentation, Gay Lussac suggested the following biochemical pathway:

suggested the following biochemical pathway: Sugar + Yeast = Alcohol + Carbon Dioxide Sugar + Yeast = Alcohol + Carbon Dioxide

Saccharomyces yeast normally converts 88-90% of fermentable sugars into ethanol and carbon dioxide. The balance of Saccharomyces yeast normally converts 88-90% of fermentable sugars into ethanol and carbon dioxide. The balance of the sugar is mainly utilized in the fermentation process for cell

the sugar is mainly utilized in the fermentation process for cell growth (about 3-5%), glycerol formation (3growth (about 3-5%), glycerol formation (3 -5%), and by-5%), and by products that are responsible for flavour and aroma.

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Fermentation: Fermentation:

Fermentation is a living process. The molasses is diluted with water to reduce the sugar content to approximately 15% Fermentation is a living process. The molasses is diluted with water to reduce the sugar content to approximately 15% and a pure yeast culture is added to the mixture. The yeast cells convert the available sucrose to ethyl alcohol and a pure yeast culture is added to the mixture. The yeast cells convert the available sucrose to ethyl alcohol (C2H5OH) and carbon dioxide (CO2) with the release of heat energy. This mixture is called the “live wash”. (C2H5OH) and carbon dioxide (CO2) with the release of heat energy. This mixture is called the “live wash”. Fermentation takes approximately 30 hours to be completed during which time the yeast in the mixture uses up the Fermentation takes approximately 30 hours to be completed during which time the yeast in the mixture uses up the available sugar in the m

available sugar in the molasses. The liquid left at the end of the fermentation process which is called “dead wash” isolasses. The liquid left at the end of the fermentation process which is called “dead wash” is used for distillation.

used for distillation.

During fermentation, a number of constituents called congeners are also manufactured. These congeners, which are During fermentation, a number of constituents called congeners are also manufactured. These congeners, which are regarded as the rum flavours, are the major constituents of the heavy type rums. They are necessary when blending regarded as the rum flavours, are the major constituents of the heavy type rums. They are necessary when blending because they give flavour and character to the rum.

because they give flavour and character to the rum. Congeners formed during fermentation:

Congeners formed during fermentation:

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 Aldehydes Aldehydes – – by oxidation of alcoholby oxidation of alcohol 

 Acids Acids – – by oxidation of aldehydesby oxidation of aldehydes 

 Fusel OilFusel Oil – – by conversion of free amino acids in water to higher alcoholsby conversion of free amino acids in water to higher alcohols 

 EastersEasters – – by esterification of alcohols and acidsby esterification of alcohols and acids 

 Volatile sulphur compounds Volatile sulphur compounds – – by combination of sulphate and sulphur with amino by combination of sulphate and sulphur with amino acids.acids.

Distillation: Distillation: After

After fermentation, fermentation, the the f f ermented wash is fed to the still. Distillation is the process of boiling the “dead wash” andermented wash is fed to the still. Distillation is the process of boiling the “dead wash” and condensing its vapour to produce the alcohol that is collected. The distillation process is done mainly to separate and condensing its vapour to produce the alcohol that is collected. The distillation process is done mainly to separate and concentrate the alcohol component of the liquid mixture. During this process, the undesirable congeners are removed concentrate the alcohol component of the liquid mixture. During this process, the undesirable congeners are removed and the desirable ones that add significantly to the taste and aroma of the raw rum are retained in the heavy type rum and the desirable ones that add significantly to the taste and aroma of the raw rum are retained in the heavy type rum that is distilled from the first

that is distilled from the first distillation column.distillation column. The plant uses 5

The plant uses 5 columns: Hydroselection columncolumns: Hydroselection column Rectifying column; (70 trays)

Rectifying column; (70 trays) Recovery column (45 trays) Recovery column (45 trays) Final polishing column. Final polishing column.

The distilled product of the mash column or “wash stripper” is referred to as “heavy rum”. For production of light and The distilled product of the mash column or “wash stripper” is referred to as “heavy rum”. For production of light and neutral spirits, the remaining columns are

neutral spirits, the remaining columns are used. Ageing:used. Ageing: After distillation, the

After distillation, the rum is rum is drawn off drawn off into large into large stainless steel vessels stainless steel vessels for storage for storage before being before being barrelled off barrelled off into fortyinto forty gallon oak barrels and moved to the warehouse for ageing. Although the ageing process is not fully understood, it is gallon oak barrels and moved to the warehouse for ageing. Although the ageing process is not fully understood, it is considered to be the most

considered to be the most significant aspect of the rum manufacturing process because the rum significant aspect of the rum manufacturing process because the rum improves with age.improves with age. Immediately after distillation, the rum, which is a raw clear liquid with a hot harsh taste and an acrid odour still Immediately after distillation, the rum, which is a raw clear liquid with a hot harsh taste and an acrid odour still contains small amounts of hydrogen sulphide gas formed during the fermentation process. During ageing many contains small amounts of hydrogen sulphide gas formed during the fermentation process. During ageing many changes occur as a result of the oxidation and selective diffusion though the pores of the oak barrel and the chemical changes occur as a result of the oxidation and selective diffusion though the pores of the oak barrel and the chemical interaction between the congeners. Rum ageing was practiced since the

interaction between the congeners. Rum ageing was practiced since the sixteen hundreds when seafarers found that assixteen hundreds when seafarers found that as rum was carried on long journeys in wooden barrels it improved even more and it also became darker in colour. Today rum was carried on long journeys in wooden barrels it improved even more and it also became darker in colour. Today all the ageing of rum is done in oak wood barrels that were previously used for the ageing of cognac, wine and all the ageing of rum is done in oak wood barrels that were previously used for the ageing of cognac, wine and predominantly, bourbon. After the barrels are used once for the ageing of other liquours, they are employed in the rum predominantly, bourbon. After the barrels are used once for the ageing of other liquours, they are employed in the rum industry as “Once used” barrels. Regulations that require p

industry as “Once used” barrels. Regulations that require producers of bourbon to use barrels only once assure a steadyroducers of bourbon to use barrels only once assure a steady supply of barrels for the rum industry. Oak wood barrels are used because they do not contribute offensive odours or supply of barrels for the rum industry. Oak wood barrels are used because they do not contribute offensive odours or tastes to the rum during the ageing process .

tastes to the rum during the ageing process .

Oak wood is used for storage because it is tight grained wood capable of making leak proof barrels that are ideal for Oak wood is used for storage because it is tight grained wood capable of making leak proof barrels that are ideal for strong liquids. The size of the radial rays of

strong liquids. The size of the radial rays of oak wood is what gives the oak wood is what gives the strength to its barrels and also allows it to strength to its barrels and also allows it to meetmeet the characteristics required for storage containers such

the characteristics required for storage containers such as porosity, strength resilience workability and lightweight.as porosity, strength resilience workability and lightweight. There are three types of reactions occurring simultaneously in the barrel during the ageing process. They are There are three types of reactions occurring simultaneously in the barrel during the ageing process. They are

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 Oxidation of components originally present in the liquid as Oxidation of components originally present in the liquid as well as of the well as of the material extracted from the wood.’ material extracted from the wood.’ 

 Reactions between the various organic substances present in Reactions between the various organic substances present in the liquid that lead to the the liquid that lead to the formation of newformation of new

congeners. congeners.

Blending is the secret of fine rum. It allows the master bender to use many different types and styles of rums to create Blending is the secret of fine rum. It allows the master bender to use many different types and styles of rums to create a particular blend or brand. The barrels of rum used for a particular blend are selected with age as the major selection a particular blend or brand. The barrels of rum used for a particular blend are selected with age as the major selection criteria. The skill of blending involves the m

criteria. The skill of blending involves the m ixing together of light and heavy type rumixing together of light and heavy type rum s of different ages that have beens of different ages that have been carefully analysed and selected by the blender for the characteristics specified. Through a “marrying process” the carefully analysed and selected by the blender for the characteristics specified. Through a “marrying process” the different rums are allowed to fuse together to give the blend a smoothing effect. After the rum is blended it is stored in different rums are allowed to fuse together to give the blend a smoothing effect. After the rum is blended it is stored in bottling vats and reduced to bottling strength by the addition of deionised water. It is then passed through filters and bottling vats and reduced to bottling strength by the addition of deionised water. It is then passed through filters and polishers before being bottled and packaged for sale.

polishers before being bottled and packaged for sale.

SUMMARY OF RUM MANUFACTURER AT TRINIDAD DISTILLERS

SUMMARY OF RUM MANUFACTURER AT TRINIDAD DISTILLERS LIMITEDLIMITED The distillery is designed to produce 60,000 litres of a 96% w/w alcohol product from the The distillery is designed to produce 60,000 litres of a 96% w/w alcohol product from the anaerobic fermentation of the sugar in molasses

anaerobic fermentation of the sugar in molasses by yeast. The following is a simple processby yeast. The following is a simple process flow diagram that gives an overview of the operations at t

flow diagram that gives an overview of the operations at t he distillery.he distillery.

1. MOLASSES 1. MOLASSES

To make rum one has to start with sugar from sugarcane. Molasses is a by-product from the To make rum one has to start with sugar from sugarcane. Molasses is a by-product from the sugarcane industry. It is the slurry that remains after most of the recoverable sugars have been sugarcane industry. It is the slurry that remains after most of the recoverable sugars have been extracted from the crushed cane. Generally, it is composed of 70-80% w/w solids and extracted from the crushed cane. Generally, it is composed of 70-80% w/w solids and 20-30% w/w water. Of particular interest to the distillery is its fermentable sugar content which 30% w/w water. Of particular interest to the distillery is its fermentable sugar content which typically amounts to 35-55% w/w (sucrose, glucose, fructos

typically amounts to 35-55% w/w (sucrose, glucose, fructose); this is what the yeast “feed”e); this is what the yeast “feed” on during fermentation.

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2. YEAST 2. YEAST

This is a uni-cellular organism of the Saccharomyces Cerevisae family. Aerobic conditions This is a uni-cellular organism of the Saccharomyces Cerevisae family. Aerobic conditions promote propagation and g

promote propagation and growth of the yeast, while anaerobic conditions result in alcoholrowth of the yeast, while anaerobic conditions result in alcohol fermentation

fermentation – – the basis of the rum industry. Yeast, being living organisms, requires athe basis of the rum industry. Yeast, being living organisms, requires a controlled environment with the right amounts of vitamins, minerals and nitrogen. All of controlled environment with the right amounts of vitamins, minerals and nitrogen. All of these are present in suffic

these are present in sufficient quantities in the molasses, except for the ient quantities in the molasses, except for the nitrogen, which mustnitrogen, which must be supplied as Ammonium Sulph

be supplied as Ammonium Sulphate (NH4)2SO4.ate (NH4)2SO4. 3. MOLASSES

3. MOLASSES

The molasses is dissolved in

The molasses is dissolved in water in the ratio of water in the ratio of approximately 1:3. approximately 1:3. We add a small amouWe add a small amountnt sulphuric acid to reduce the pH to control bacterial

sulphuric acid to reduce the pH to control bacterial infections. It also has the effect infections. It also has the effect of of assisting by reducing the amount of non-sugar dissolved solids that can be harmful to both assisting by reducing the amount of non-sugar dissolved solids that can be harmful to both fermentation and distillation.

fermentation and distillation. The resulting mixture called „mash‟, is about 12 – The resulting mixture called „mash‟, is about 12 – 13% sugar.13% sugar. 4. YEAST GERMINATION, PROPAGATION & GROWTH

4. YEAST GERMINATION, PROPAGATION & GROWTH 4.3 Germination (Growth of new yeast cells):

4.3 Germination (Growth of new yeast cells): Clarified mash of specific gravity 1.050

Clarified mash of specific gravity 1.050 – – 1.060 is sent to a germinator, along ammonium1.060 is sent to a germinator, along ammonium sulphate. This mixture is sterilised using low-pressure steam before the yeast culture is added. sulphate. This mixture is sterilised using low-pressure steam before the yeast culture is added. This culture is either obtained as 2-6L lab grown cultures or retained contents of the

This culture is either obtained as 2-6L lab grown cultures or retained contents of the propagator. Germination proceeds for approximately 1

propagator. Germination proceeds for approximately 12 hours before the contents of the2 hours before the contents of the vessel are transferred to the propagator. During this time filtered air is injected into the vessel vessel are transferred to the propagator. During this time filtered air is injected into the vessel to maintain circulation and aerated conditions.

to maintain circulation and aerated conditions.

4.3 Propagation (Increase in the number of yeast cells): 4.3 Propagation (Increase in the number of yeast cells): Contents of the germinator are added to the ster

Contents of the germinator are added to the sterilised contents of the propagator (Yeast feed,ilised contents of the propagator (Yeast feed, mash and ammonium sulphate). Propagation continues for 18 hours, before being transferred mash and ammonium sulphate). Propagation continues for 18 hours, before being transferred to the growing tanks. Aerobic conditions are maintained in the vessel by the addition of to the growing tanks. Aerobic conditions are maintained in the vessel by the addition of filtered air to the propagator. This, as well as the water circulation through the external water filtered air to the propagator. This, as well as the water circulation through the external water

acket, maintains the temperature at 30-32ºC. acket, maintains the temperature at 30-32ºC.

4.3 Yeast Growth (Increase in the size of the yeast cells): 4.3 Yeast Growth (Increase in the size of the yeast cells): Mash + (NH4)2SO4 + Propagated culture

Mash + (NH4)2SO4 + Propagated culture → Growing Tanks→ Growing Tanks The culture is allowed to grow for 24 hours. Injected air and cir

The culture is allowed to grow for 24 hours. Injected air and cir culation through the washculation through the wash cooler maintain the growing temperature at 30 + 2°C. Antifoam (food grade)

cooler maintain the growing temperature at 30 + 2°C. Antifoam (food grade) is also addedis also added during the growing process, before the contents are transferred to the

during the growing process, before the contents are transferred to the designated fermenters.designated fermenters. 5. YEAST FERMENTATION

5. YEAST FERMENTATION

Propagated Yeast Culture + Mash (s.g. ~1.096) + Nutrients → „Wash‟

Propagated Yeast Culture + Mash (s.g. ~1.096) + Nutrients → „Wash‟ (8(8-10% alcohol)-10% alcohol) Alcohol is formed according to the following equation:

Alcohol is formed according to the following equation: C6H12O6 + Yeast → 2

C6H12O6 + Yeast → 2 C2H5OH + HeatC2H5OH + Heat 100 lb → 51.11 lb +

100 lb → 51.11 lb + 48.89 lb + 17,000 BTU48.89 lb + 17,000 BTU

Fermentation is completed within 36-48 hours and the temperature is maintained by Fermentation is completed within 36-48 hours and the temperature is maintained by recirculation through a cooler. A pH of 4.2 - 4.5 and a temperature of 32-35°C

recirculation through a cooler. A pH of 4.2 - 4.5 and a temperature of 32-35°C are consideredare considered to be optimum for alcohol production. The above equation also shows that carbon dioxide is to be optimum for alcohol production. The above equation also shows that carbon dioxide is produced.

produced.

6. DISTILLATION 6. DISTILLATION

The purpose of distillation is to obtain the alcohol from the fermented wash (8-10% w/w The purpose of distillation is to obtain the alcohol from the fermented wash (8-10% w/w alcohol composition) and ultimately refine it to produce the spirits that will be used to make alcohol composition) and ultimately refine it to produce the spirits that will be used to make the rum. The fermented wash contains not only alcohol but also many by-products that as the rum. The fermented wash contains not only alcohol but also many by-products that as aa group are called congeners. These congeners are vital

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The first column is the Wash Stripper or Beer Column; it removes water and residual solids The first column is the Wash Stripper or Beer Column; it removes water and residual solids from the „wash‟ stream. The product from this column is

from the „wash‟ stream. The product from this column is heavy rum steam (80heavy rum steam (80-85% ethanol-85% ethanol by vol). This is our first product. It con

by vol). This is our first product. It contains all the congeners from the fermentation. It is verytains all the congeners from the fermentation. It is very flavourful and aromatic and it is i

flavourful and aromatic and it is inevitably aged. To make light, the heavy rum is then sent tonevitably aged. To make light, the heavy rum is then sent to the Purifier (Hydroselector) Column. Here the water added changes the

the Purifier (Hydroselector) Column. Here the water added changes the vapour/liquidvapour/liquid equilibrium so that the light components separate easil

equilibrium so that the light components separate easil y from the alcohol. The head goes toy from the alcohol. The head goes to the alcohol recovery column, while the bottoms feeds the Rectifier Column; this stream is the alcohol recovery column, while the bottoms feeds the Rectifier Column; this stream is typically 12% alcohol. The rectifier concentrates the

typically 12% alcohol. The rectifier concentrates the alcohol to be separated; a stralcohol to be separated; a stream closeeam close to the top of the column is sent for final rectification, the bottoms is recycled to the purifier to the top of the column is sent for final rectification, the bottoms is recycled to the purifier and the other cuts are sent to the Alcohol Recovery Column. This Recovery Column recovers and the other cuts are sent to the Alcohol Recovery Column. This Recovery Column recovers the alcohol from all the by-product streams from the other columns.

the alcohol from all the by-product streams from the other columns.

The Final Column produces a bottoms product of 96.6% alcohol (light rum) that may be used The Final Column produces a bottoms product of 96.6% alcohol (light rum) that may be used to make rum.

to make rum.

The light and heavy rums are aged in oak barrels for periods of not l

The light and heavy rums are aged in oak barrels for periods of not l ess than two years and upess than two years and up to fifteen for the heavy rums. The spirits are eventually blended and sometimes colouring is to fifteen for the heavy rums. The spirits are eventually blended and sometimes colouring is added. For white rums, the residual colour from the barrel i

added. For white rums, the residual colour from the barrel i s actually removed.s actually removed. Whisky

Whisky

The difference between rum and whisky manufacture begins with the starting point. Whisky The difference between rum and whisky manufacture begins with the starting point. Whisky starts with barley that must

starts with barley that must be malted before it is converted from a be malted before it is converted from a starch to a sugar that canstarch to a sugar that can be fermented. After fermentation, it is also distilled usually using a pot still or single column. be fermented. After fermentation, it is also distilled usually using a pot still or single column.

Cognac Cognac

The sugar that is fermented to make cognac, come

The sugar that is fermented to make cognac, come from grapes. As is the French style, onlyfrom grapes. As is the French style, only grapes grown in a particular area in France

grapes grown in a particular area in France can be used. First the grapes acan be used. First the grapes are fermented intore fermented into wine and this is distilled in special

wine and this is distilled in special stills to yield cognac.stills to yield cognac.

Brandy is made the same way but because the grapes aren‟t grown in the Cognac region, it Brandy is made the same way but because the grapes aren‟t grown in the Cognac region, it can not be called cognac. All spirits are aged in a special barrel prior to blending and bottling. can not be called cognac. All spirits are aged in a special barrel prior to blending and bottling.

Where Rum Originated

Sugarcane was brought to the Caribbean by Columbus in the late 15th century, and the Sugarcane was brought to the Caribbean by Columbus in the late 15th century, and the process of making rum, insofar as most people would recog

process of making rum, insofar as most people would recognize it today, probably firstnize it today, probably first occurred on a Caribbean sugar plantation in the 17th century. Many rum historians agree t occurred on a Caribbean sugar plantation in the 17th century. Many rum historians agree t hathat the first rum was made on the is

the first rum was made on the island of Barbados using molassesland of Barbados using molasses



Rum is a distilled

beverage made from sugarcane by-produc

ts such as

molasses and sugarcane juice by a process of fermentation and distillation.



Rum is a unique spirit in that

it is produced in very distinct

styles that are

enjoyed in many different ways, despite still having the same name.



Rum can be largely differentiated by the colour description “light” and

“dark”



Rum is a spirit drink.

Production

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Light or white rums are traditionally produced in southern Caribbean

Islands such as Puerto Rico and Trinidad.



Dark or golden rums are produced in tropical islands like Jamaica, Haiti

and Martinique, and have a more aromatic and r

icher flavour than light

rum.



Molasses is the most widely used raw material for r

um production.



The majority of rum production occurs in and around the Caribbean and

along the Demerara River, Guyana in South America.



The ratio of rum produced per hundredweight of sugar, the quality, and

the proof of the spirit varied greatly fr

om estate to estate, crop to

crop,

island to island, and century to century.



Agricultural Rum is a liquor obtained by fermenting and distilling

pure

sugarcane juice.



The distillation is a process aiming at

separating the various components of

the resulting wine obtained.



The process of aging is

very complex, involving evaporation of some of

the

pungent volatile components from rum.



There are four major

processes involved in rum making, fermentation,

distillation ageing and blending.



Within the rum category, light rum accounted for 83.9% of the

total sales

followed by dark rum with 16.1% market share.



The rum market is dominated by companies like Bacardi Limited

and

Diageo plc (Capitain Morgan).



The gin category will be followed by tequila and

mezcal, rum and whisky

with annual consumption growth of 2

–

2.5% through 2011.



The Rum market is similar to

the whisky world in many ways: both are

dominated by multinationals, big marketing, and blended spirit destined

for mixers & cocktails.

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INFORMATION

Cuba has been at the heart of rum making history for centuries,Cuba has been at the heart of rum making history for centuries, thanks to a combination of its world-famous sugarcane -first introduced by

thanks to a combination of its world-famous sugarcane -first introduced by ChristopherChristopher Columbus in 1493, its favourableCaribbean climate and fertile soil,

Columbus in 1493, its favourableCaribbean climate and fertile soil, and the unique knowand the unique know how of Cuban Maestro Roneros(Master Blenders).By the 1800s

how of Cuban Maestro Roneros(Master Blenders).By the 1800s , Cuba was known as the, Cuba was known as the world‟s sugar reserve. The early

world‟s sugar reserve. The early efforts of locals, sailors and swashbucklers at using thisefforts of locals, sailors and swashbucklers at using this exceptional sugarcane to make fermented nectar and „tafia‟

exceptional sugarcane to make fermented nectar and „tafia‟ -an early type of rum -had-an early type of rum -had been refined with the introduction of copper stills and thefirst concept of ageing. This been refined with the introduction of copper stills and thefirst concept of ageing. This came from Pedro Diago, known now as the father of Cuban rum. He had the idea of came from Pedro Diago, known now as the father of Cuban rum. He had the idea of ageing the aguardientes, or eaux-de-vie, in

ageing the aguardientes, or eaux-de-vie, in pots buried in the pots buried in the earth.The second half of earth.The second half of the 19

the 19ththCentuCentury saw the production of a lighter and more refined rum, known as “Ronry saw the production of a lighter and more refined rum, known as “Ron Superior”, which was developed on the instruction of the Spanish Crown which wanted a Superior”, which was developed on the instruction of the Spanish Crown which wanted a more delicate rum that could “satisfy the Court

more delicate rum that could “satisfy the Court and the elite of the and the elite of the Empire”. El RonEmpire”. El Ron Superior is th

Superior is the father of today‟s Cuban rum: e father of today‟s Cuban rum: light, smooth, delicate, crisp andlight, smooth, delicate, crisp and exceptional straight or in cocktails. Its popularity was such that by

exceptional straight or in cocktails. Its popularity was such that by 1860, there were1860, there were more than 1,000 distilleries in Cuba.

more than 1,000 distilleries in Cuba.

HAVANA CLUB EMBODIES THE HERITAGE

OF THE CUBAN RUM MAKING TRADITION

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Rum is an alcoholic beverage distilled from sugarcane by

Rum is an alcoholic beverage distilled from sugarcane by -products that-products that are produced in the

are produced in the process of manufacturing sugar. Molasses, theprocess of manufacturing sugar. Molasses, the thick syrup remaining after sugarcane juice has been crystallized by thick syrup remaining after sugarcane juice has been crystallized by boiling, is usually used as the basis for

boiling, is usually used as the basis for rum, although the juice itself,rum, although the juice itself, or other sugarcane residues, is also used.

or other sugarcane residues, is also used. The molasses is allowed to ferment, and the

The molasses is allowed to ferment, and the ferment is then distilled toferment is then distilled to produce a clear liquid

produce a clear liquid that is aged in oaken casks. The golden color that is aged in oaken casks. The golden color of of some rums results from the absorption o

some rums results from the absorption of substances from the oak.f substances from the oak. The darker, heavier Jamaican rums - made for the most part in The darker, heavier Jamaican rums - made for the most part in Jamaica, Barbados, and Guyana - are produced from a

Jamaica, Barbados, and Guyana - are produced from a combination of combination of molasses and skimmings from the sugar boiling vats; the darkest, molasses and skimmings from the sugar boiling vats; the darkest, Guyana's Demarara, is produced by very rapid

Guyana's Demarara, is produced by very rapid fermentation and is notfermentation and is not particularly heavy bodied. The fermentation of other

particularly heavy bodied. The fermentation of other substances in thesubstances in the molasses enhances the liquid's flavor and aroma.

molasses enhances the liquid's flavor and aroma.

"After distilling, the rum is sometimes darkened by the addition of "After distilling, the rum is sometimes darkened by the addition of caramel and is aged from 5 to 7 years. Lighter, drier rums from Puerto caramel and is aged from 5 to 7 years. Lighter, drier rums from Puerto Rico and the Virgin Islands are more

Rico and the Virgin Islands are more rapidly fermented with culturedrapidly fermented with cultured yeasts and are aged from 1 to 4 years.

yeasts and are aged from 1 to 4 years.

INTERNATIONAL RUM

INTERNATIONAL RUM A - ZA - Z APPLETON ESTATE

APPLETON ESTATE BACARDIBACARDI BAMBU RUMBAMBU RUM BARBANCOURTBARBANCOURT BUNDABERG

BUNDABERG CAPTAIN MORGANCAPTAIN MORGAN CORUBACORUBA FLOR FLOR DE CANADE CANA GOSLINGS

GOSLINGS MALIBUMALIBU MOUNT GAYMOUNT GAY MYERSMYERS

"The rum industry developed in conjunction with the growth of sugar "The rum industry developed in conjunction with the growth of sugar plantations in the West Indies. The English were

plantations in the West Indies. The English were the first to adopt thethe first to adopt the drink (its name may be derived

drink (its name may be derived from a Devonshire word, Rumbullion,from a Devonshire word, Rumbullion, meaning "a great tumult"). Beginning in the 17th century, distilleries meaning "a great tumult"). Beginning in the 17th century, distilleries operating in New York and New England produced rum from West operating in New York and New England produced rum from West Indian molasses. Traders used rum profits to bu

Indian molasses. Traders used rum profits to buy slaves in Africa; they slaves in Africa; the slaves were sold in the

slaves were sold in the West Indies for cargoes of molasses thatWest Indies for cargoes of molasses that became New England rum. The attempt by the British to levy heavy became New England rum. The attempt by the British to levy heavy duties on molasses imported from the French

duties on molasses imported from the French and Spanish West Indiesand Spanish West Indies was an important factor in pre-Revolutionary colonial un

was an important factor in pre-Revolutionary colonial un rest inrest in America."

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Captain Morgan rum

Rivers Rum on Grenada prides itself on its reputation as the only Rivers Rum on Grenada prides itself on its reputation as the only water-driven distillery in the Caribbean. This distillery follows water-driven distillery in the Caribbean. This distillery follows traditional methods for rum manufacture. Step back in

traditional methods for rum manufacture. Step back in time on thistime on this plantation distillery as you watch the water run

plantation distillery as you watch the water run through the aqueductthrough the aqueduct to drive the grinding wheel that grinds the sugar cane. Bagasse, the to drive the grinding wheel that grinds the sugar cane. Bagasse, the residue from crushed sugar cane, fuels the burner that operates the residue from crushed sugar cane, fuels the burner that operates the still. Enjoy this view of 150 years ago, when there was no electricity still. Enjoy this view of 150 years ago, when there was no electricity and manufacture was truly a hand process.

and manufacture was truly a hand process.

Ministry of Rum is an entire site devoted to information about rum. Try Ministry of Rum is an entire site devoted to information about rum. Try white rum, ambered rum, or

white rum, ambered rum, or old rumold rum.. Edward Hamilton is theEdward Hamilton is the knowledgeable authority on rum, and has authored several books, knowledgeable authority on rum, and has authored several books, including

including The Complete Guide to RumThe Complete Guide to Rum andand Rums of the EasternRums of the Eastern Caribbean

Caribbean. He lives on his sailboat and spends his life in the pursuit of . He lives on his sailboat and spends his life in the pursuit of rum! There was even a special tour for rum lovers called

rum! There was even a special tour for rum lovers called The Origins of The Origins of Rum Tour

Rum Tour , which sailed in 2001., which sailed in 2001.

Many, many more distilleries are located on the

Many, many more distilleries are located on the Caribbbean islands.Caribbbean islands. Bacardi rum in San Juan, Puerto Rico and

Bacardi rum in San Juan, Puerto Rico and their corporate museum andtheir corporate museum and the "Story of Bacardi" and also the

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Rum is

Rum is distilleddistilled from sugarcane by-products such as from sugarcane by-products such as molasses andmolasses and sugarcane juice by a process of fermentation and

sugarcane juice by a process of fermentation and distillation. Thedistillation. The distillate, a clear liquid, is then usually aged i

distillate, a clear liquid, is then usually aged in oak and other casks.n oak and other casks. While there are rum producers in places such as

While there are rum producers in places such as AustraliaAustralia,, India,India, Reunion Island, and elsewhere around the wo

Reunion Island, and elsewhere around the world, the majority of rumrld, the majority of rum production occurs in and around the

production occurs in and around the CaribbeanCaribbean and along theand along the Demerara river in South America. Some major rum brands include Demerara river in South America. Some major rum brands include Bacardi, Bambu Rum, Barbancourt,

Bacardi, Bambu Rum, Barbancourt, BrugalBrugal,, Captain Morgan, AppletonCaptain Morgan, Appleton Estate, Havana Club, Stroh, Matusalem, Mount Gay, Bundaberg,

Estate, Havana Club, Stroh, Matusalem, Mount Gay, Bundaberg, Myers, Malibu Rum, Gosling's, Cruzan,

Myers, Malibu Rum, Gosling's, Cruzan, Pusser'sPusser's,, Flor de Caña, Don Q,Flor de Caña, Don Q, Coruba

Coruba,, and Ron Zacapa Centenario. "Overproof" rums, such as Wrayand Ron Zacapa Centenario. "Overproof" rums, such as Wray and Nephew, contain a higher alcohol content.

and Nephew, contain a higher alcohol content. Rum is produced in a

Rum is produced in a variety of styles. Light rums are commonly usedvariety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are

cooking as well as cocktails. Premium brands of rum are also availablealso available that are made to be consumed neat or on the rocks.

that are made to be consumed neat or on the rocks. Rum plays a part in the

Rum plays a part in the culture of most islands of the West Indies, culture of most islands of the West Indies, andand has famous associations with the British

has famous associations with the British Royal NavyRoyal Navy andand piracypiracy.. RumRum has also served as a popular

has also served as a popular medium of exchange that helped tomedium of exchange that helped to promote slavery along with providing

promote slavery along with providing economic instigation foreconomic instigation for Australia's Rum Rebellion and the American Revolution.

Australia's Rum Rebellion and the American Revolution.

Origins of the name

The origin of the word

The origin of the word rumrum is unclear. A common claim is that theis unclear. A common claim is that the name was derived from

name was derived from rumbullionrumbullion meaning "a great tumult ormeaning "a great tumult or uproar". Another claim is that the name is from the large drinking uproar". Another claim is that the name is from the large drinking glasses used by Dutch seamen known as

glasses used by Dutch seamen known as rummersrummers, from the Dutch, from the Dutch word

word roemer roemer , a drinking gl, a drinking glass. Other options include contractions of ass. Other options include contractions of the words

the words saccharumsaccharum, Latin for sugar, or, Latin for sugar, or arômearôme, French for aroma., French for aroma. Regardless of the original source, the name

Regardless of the original source, the name had come into commonhad come into common use by May 1657 when

use by May 1657 when the General Court of Massachusetts madethe General Court of Massachusetts made illegal the sale of strong liquor "whether known by the name of illegal the sale of strong liquor "whether known by the name of rumme, strong water, wine, brandy, etc., etc."

rumme, strong water, wine, brandy, etc., etc."

In current usage, the name used for a rum is often based on the rum's In current usage, the name used for a rum is often based on the rum's place of origin. For rums from

place of origin. For rums from Spanish-speaking locales the wordSpanish-speaking locales the word ronron isis used. A

used. A ron añejoron añejo indicates a rum that has been indicates a rum that has been significantly aged andsignificantly aged and is often used for premium products.

is often used for premium products. RhumRhum is the term used for rumsis the term used for rums from French-speaking locales, while

from French-speaking locales, while rhum vieux rhum vieux is an aged French rumis an aged French rum that meets several other requirements.

that meets several other requirements. Some of the many other names for rum are

Some of the many other names for rum are Nelson's Blood Nelson's Blood ,, Kill-Devil Kill-Devil ,, Demon Water

Demon Water ,, Pirate's Drink Pirate's Drink ,, Navy NeatersNavy Neaters, and, and Barbados water Barbados water . A. A version of rum from Newfoundland is referred to by the name

version of rum from Newfoundland is referred to by the name ScreechScreech,, while some low-grade West Indies rums are called tafia.

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Government House rum

History

Origins Origins

The precursors to rum date back

The precursors to rum date back to antiquity. Development of to antiquity. Development of

fermented drinks produced from sugarcane juice is believed to have fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China

first occurred either in ancient India or China.. and spread from there.and spread from there. An example of such an early drink is

An example of such an early drink is brumbrum. Produced by the Malay. Produced by the Malay people, brum dates back thousands of years. Marco Polo

people, brum dates back thousands of years. Marco Polo also recordedalso recorded a 14th-century account of a "very good wi

a 14th-century account of a "very good wine of sugar" that was offeredne of sugar" that was offered to him in what is modern-day

to him in what is modern-day IranIran..

The first distillation of rum took place on

The first distillation of rum took place on the sugarcane plantations of the sugarcane plantations of the Caribbean in the 17th

the Caribbean in the 17th century. Plantation slaves first discoveredcentury. Plantation slaves first discovered that molasses, a by-product of the sugar refining

that molasses, a by-product of the sugar refining process, fermentedprocess, fermented into alcohol. Later, distillation of these alcoholic by-products

into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing

concentrated the alcohol and removed impurities, producing the firstthe first true rums. Tradition suggests that rum first

true rums. Tradition suggests that rum first originated on the island of originated on the island of Barbados

Barbados.. Regardless of its initial source, early Caribbean rums Regardless of its initial source, early Caribbean rums werewere not known for high

not known for high quality. A 1651 document from Barbados statedquality. A 1651 document from Barbados stated "The chief fuddling they make in

"The chief fuddling they make in the island is Rumbullion, alias Kill-the island is Rumbullion, alias Kill-Divil, and this is made of sugar canes distilled, a

Divil, and this is made of sugar canes distilled, a hot, hellish, andhot, hellish, and terrible liquor".

terrible liquor".

Colonial America Colonial America

After rum's development in the Caribbean, the drink's popularity After rum's development in the Caribbean, the drink's popularity spread to Colonial America. To support the demand for the drink, the spread to Colonial America. To support the demand for the drink, the first rum distillery in the colonies was set up in 1664 on current day first rum distillery in the colonies was set up in 1664 on current day Staten Island. Boston, Massachusetts had a distillery three years later. Staten Island. Boston, Massachusetts had a distillery three years later. The manufacture of rum became early Colonial New Engl

The manufacture of rum became early Colonial New England's largestand's largest and most prosperous industry. The rum produced there was quite and most prosperous industry. The rum produced there was quite

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popular, and was even considered the best in the world during much of popular, and was even considered the best in the world during much of the 18th century. Rhode Island rum even joined

the 18th century. Rhode Island rum even joined goldgold as an acceptedas an accepted currency in Europe for a

currency in Europe for a period of time. Estimates of rum consumptionperiod of time. Estimates of rum consumption in the American colonies before the

in the American colonies before the American Revolutionary War hadAmerican Revolutionary War had every man, woman, or child drinking an average of 3 Imperial gallons every man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of rum each year.

(13.5 liters) of rum each year.

To support this demand for the molasses to produce rum, along with To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th the increasing demand for sugar in Europe during the 17th and 18th centuries, a labor source to work the sugar plantations in the

centuries, a labor source to work the sugar plantations in the Caribbean was needed. A triangular trade

Caribbean was needed. A triangular trade was established betweenwas established between Africa

Africa,, the Caribbean, and the colonies to help support this need. Thethe Caribbean, and the colonies to help support this need. The circular exchange of slaves, molasses, and rum was quite profitable, circular exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the

have even helped cause the American RevolutionAmerican Revolution..

The popularity of rum continued

The popularity of rum continued after the American Revolution withafter the American Revolution with George Washington insisting on a barrel of Barbados rum at his 1789 George Washington insisting on a barrel of Barbados rum at his 1789 inauguration. Eventually the restrictions on rum from the

inauguration. Eventually the restrictions on rum from the BritishBritish islands of the Caribbean combined with the

islands of the Caribbean combined with the development of Americandevelopment of American whiskey

whiskey led to a decline in the drink's popularity.led to a decline in the drink's popularity.

Naval rum Naval rum

Rum's association with piracy began with

Rum's association with piracy began with EnglishEnglish privateers trading onprivateers trading on the valuable commodity. As some of the pri

the valuable commodity. As some of the privateers became pirates andvateers became pirates and buccaneers, their fondness for rum remained, the

buccaneers, their fondness for rum remained, the association betweenassociation between the two only being strengthened by literary works such as Robert Louis the two only being strengthened by literary works such as Robert Louis Stevenson's

Stevenson's Treasure Island Treasure Island ..

The association of rum with the British Royal Navy began in 1655 when The association of rum with the British Royal Navy began in 1655 when the British fleet captured the island of

the British fleet captured the island of JamaicaJamaica.. With the availability of With the availability of domestically produced rum, the British changed the daily ration of domestically produced rum, the British changed the daily ration of liquor given to seamen from French

liquor given to seamen from French brandybrandy to rum. While the rationto rum. While the ration was originally given neat, or mixed with

was originally given neat, or mixed with lemon juice, the practice of lemon juice, the practice of watering down the rum began around 1740. To help minimize the watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral

effect of the alcohol on his sailors, Admiral Edward Vernon directedEdward Vernon directed that the rum ration be watered down before being issued. In honor of that the rum ration be watered down before being issued. In honor of the grogram cloak the Admiral wore in rough weather, the mixture of the grogram cloak the Admiral wore in rough weather, the mixture of water and rum became known as

water and rum became known as groggrog. The Royal Navy continued to. The Royal Navy continued to give its sailors a daily rum ration,

give its sailors a daily rum ration, known as a "tot," until the known as a "tot," until the practicepractice was abolished after July 31, 1970.

was abolished after July 31, 1970.

A story involving naval rum is

A story involving naval rum is that following his victory at thethat following his victory at the Battle of Battle of

Trafalgar

Trafalgar,, Horatio Nelson's body was preserved in a cask of rum toHoratio Nelson's body was preserved in a cask of rum to allow transport back to England. Upon arrival, however,

allow transport back to England. Upon arrival, however, the cask wasthe cask was opened and found to be empty of rum. The pickled body was removed opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the

and, upon inspection, it was discovered that the sailors had drilled asailors had drilled a hole in the bottom of the cask and drank all the rum, in the process hole in the bottom of the cask and drank all the rum, in the process drinking Nelson's blood. Thus, this tale serves as a basis for

drinking Nelson's blood. Thus, this tale serves as a basis for the termthe term Nelson's Blood

Nelson's Blood being used to describe rum. The details of the story arebeing used to describe rum. The details of the story are disputed, with some historians claiming the term originated

disputed, with some historians claiming the term originated insteadinstead from a toast to Admiral

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Colonial Australia Colonial Australia

Rum became an important trade good in the early period of the colony Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The

creature comforts available in the new colony. The value of rum wasvalue of rum was such that convict settlers could be induced to

such that convict settlers could be induced to work the lands owned bywork the lands owned by officers of the New South Wales Corps. Du

officers of the New South Wales Corps. Due to rum's popularity amonge to rum's popularity among the settlers, the colony gained a reputation for drunkenness even the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly though their alcohol consumption was less than levels commonly consumed in England at the time.

consumed in England at the time. When

When William BlighWilliam Bligh became governor of the colony in 1806, hebecame governor of the colony in 1806, he attempted to remedy the perceived problem with drunkenness by attempted to remedy the perceived problem with drunkenness by

outlawing the use of rum as a medium of exchange. In response to this outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South

action, and several others, the New South Wales Corps marched, withWales Corps marched, with fixed bayonets, to Government House and placed Bli

fixed bayonets, to Government House and placed Bligh under arrest.gh under arrest. The mutineers continued to control the colony

The mutineers continued to control the colony until the arrival of until the arrival of Governor Lachlan Macquarie in 1810.

Governor Lachlan Macquarie in 1810.

Caribbean light rum Caribbean light rum

Until the second half of the 19th century all rums were heavy or dark Until the second half of the 19th century all rums were heavy or dark rums that were considered appropriate for the working poor, unlike the rums that were considered appropriate for the working poor, unlike the refined double-distilled spirits of Europe. In order to expand the

refined double-distilled spirits of Europe. In order to expand the

market for rum, the Spanish Royal Development Board offered a prize market for rum, the Spanish Royal Development Board offered a prize to anyone who could improve the rum making process. This resulted in to anyone who could improve the rum making process. This resulted in many refinements in the process which greatly

many refinements in the process which greatly improved the quality of improved the quality of rum. One of the most important figu

rum. One of the most important figures in this development processres in this development process was Don Facundo Bacardi Masso, who moved from

was Don Facundo Bacardi Masso, who moved from SpainSpain to Santiagoto Santiago de Cuba in 1843.

de Cuba in 1843. Don Facundo's experiments with distillationDon Facundo's experiments with distillation techniques, charcoal filtering, cultivating of specialized yeast

techniques, charcoal filtering, cultivating of specialized yeast strains,strains, and aging with American oak casks helped to

and aging with American oak casks helped to produce a smoother andproduce a smoother and mellower drink typical of modern light rums. It was with this new rum mellower drink typical of modern light rums. It was with this new rum that Don Facundo founded Bacardí y Compañía in

that Don Facundo founded Bacardí y Compañía in 1862.1862.

Categorization

Dividing rum into meaningful groupings is complicated by the

Dividing rum into meaningful groupings is complicated by the fact thatfact that there is no single standard for what constitutes rum. Instead rum is there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit

spirit. The differences in definitions include issues such as spirit proof,proof, minimum aging, and even naming standards.

minimum aging, and even naming standards.

Examples of the differences in proof is Colombia, requiring their rum Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while

possess a minimum alcohol content of 50 ABV, while Chile andChile and Venezuela require only a minimum of 40 ABV.

Venezuela require only a minimum of 40 ABV. MexicoMexico requires rum berequires rum be aged a minimum of 8 months, the

aged a minimum of 8 months, the Dominican Republic and PanamaDominican Republic and Panama requires one year, and Venezuela requires two years. Naming

requires one year, and Venezuela requires two years. Naming standards also vary, Nicaragua has white

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plata

plata, gold and dark -, gold and dark - black label black label ,, gran reservagran reserva and the world famousand the world famous centenario

centenario, with Argentina defining rums as, with Argentina defining rums as whitewhite,, gold gold ,, light light , and, and extra light

extra light . Barbados uses the terms. Barbados uses the terms whitewhite,, overproof overproof , and, and matured matured ,, while the

while the United StatesUnited States definesdefines rumrum,, rum liqueur rum liqueur , and, and flavored rumflavored rum..

Despite these differences in standards and nomenclature, the following Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are divisions are provided to help show the wide variety of rums that are produced.

produced.

Regional Variations Regional Variations

Within the Caribbean, each island or production area has a unique Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language style. For the most part, these styles can be grouped by the language that is traditionally spoken. Due to the overwhelmi

that is traditionally spoken. Due to the overwhelming influence of ng influence of Puerto Rican rum, most rum consumed in the

Puerto Rican rum, most rum consumed in the United States isUnited States is produced in the

produced in the Spanish-speakingSpanish-speaking style.style.



 Spanish-speakingSpanish-speaking islands traditionally produce light rums withislands traditionally produce light rums with

a fairly clean taste. Rums from Cuba, Puerto Ri

a fairly clean taste. Rums from Cuba, Puerto Rico andco and

Dominican Republic are typical of this style. Also under this Dominican Republic are typical of this style. Also under this category the rum produced in Nicaragua can be included, it is a category the rum produced in Nicaragua can be included, it is a slow-aging, color intensifying, aromatic and flavorsome rum. slow-aging, color intensifying, aromatic and flavorsome rum. Nicaragua in fact, produces some of the best ru

Nicaragua in fact, produces some of the best rum in the wholem in the whole world, . It's world renowned Flor de Caña is gaining wide

world, . It's world renowned Flor de Caña is gaining wide popularity among consumers in the United States.

popularity among consumers in the United States.



 English-speakingEnglish-speakingislands are known for darker rums with aislands are known for darker rums with a

fuller taste that retains a greater amount of the underlying fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Jamaica, Bermuda, and the molasses flavor. Rums from Jamaica, Bermuda, and the Demerara region are typical of this style.

Demerara region are typical of this style.



 French-speakingFrench-speakingislands are best known for theiislands are best known for their agriculturalr agricultural

rums (

rums (rhum agricolerhum agricole). These rums, being produced ). These rums, being produced exclusivelyexclusively from sugarcane juice, retain a greater amount of

from sugarcane juice, retain a greater amount of the originalthe original flavor of the sugarcane. Rums from Guadeloupe, Haïti and flavor of the sugarcane. Rums from Guadeloupe, Haïti and Martinique are typical of this style.

Martinique are typical of this style. Cachaça is a spirit similar to rum that is pr

Cachaça is a spirit similar to rum that is produced in Brazil. Theoduced in Brazil. The Indonesian spirit

Indonesian spirit Batavia Arrack Batavia Arrack , or, or Arrak Arrak , is a spirit similar to rum , is a spirit similar to rum thatthat includes rice in its production. Mexico produces a

includes rice in its production. Mexico produces a number of brands of number of brands of light and dark rum, as well

light and dark rum, as well as other less expensive flavored andas other less expensive flavored and unflavored sugar cane based liquors, such as

unflavored sugar cane based liquors, such as aguardiente de cañaaguardiente de caña andand charanda

charanda. In some cases cane liquor is flavored with. In some cases cane liquor is flavored with mezcal mezcal to produceto produce a pseudo-tequila-like drink.

a pseudo-tequila-like drink. A spirit known as

A spirit known as Aguardiente Aguardiente, distilled from molasses infused with, distilled from molasses infused with anise, with additional sugarcane juice added after di

anise, with additional sugarcane juice added after di stillation, isstillation, is produced in Central America and northern South America.

produced in Central America and northern South America.

Grades Grades

The grades and variations used to describe rum depend on the location The grades and variations used to describe rum depend on the location that a rum was produced. Despite

that a rum was produced. Despite these variations the following termsthese variations the following terms are frequently used to describe various types of rum:

are frequently used to describe various types of rum:



 Light RumsLight Rums, also referred to as light , also referred to as light ,, silver silver , and, and white rumswhite rums..

In general, light rum has very