RUMS

Rum is a distilled alcoholic beverage produced from sugarcane by-products such as molasses or directly from sugarcane juice. The modern rum industry emerged in the Caribbean during the 17th century and spread worldwide, driven by the sugar trade. Today, rum is produced on every inhabited continent, with regions shaping distinct styles.

The production process generally involves fermentation of the sugarcane feedstock, followed by distillation in pot stills or column stills. Aging in wooden barrels, often oak, mellows the spirit and adds color and complexity. In tropical climates, aging occurs quickly, producing richer flavors, while cooler climates yield slower maturation. Many producers blend rums from different casks to achieve a balanced profile. Some rums are filtered or colored with caramel for consistency.

Rums are categorized by feedstock and style. Light or white rums are typically pale and smooth, often used in cocktails. Gold or amber rums have spent time in wood, gaining mellow sweetness. Dark rums are aged longer or charred for richer flavors. Special styles include rhum agricole, made from sugarcane juice in Martinique and Guadeloupe; Demerara rum from Guyana, with earthy, fruity notes; and spiced or flavored rums. Overproof varieties exceed standard alcohol strength.

Common uses include cocktails such as Daiquiri, Mojito, Piña Colada, and rum Old Fashioned, as well as sipping neat or on the rocks in many regions.