Rum

Rum is a distilled alcoholic beverage produced from sugarcane by-products, usually molasses or sugarcane juice. It is typically bottled around 40% ABV, though higher proofs exist. Color and flavor develop through aging in wooden barrels, yielding profiles from light and crisp to rich and molasses-driven.

Originating in the Caribbean and the Americas in the 17th century, rum grew with the sugar industry and colonial trade. It became a staple commodity in the region's economies and helped shape early cocktail culture and maritime commerce.

Production centers on fermenting sugarcane-derived substrates and distilling the liquid. Pot stills produce fuller flavors; column stills give lighter spirits. After distillation, most rums are aged in oak. Tropical aging accelerates color and flavor development, with unaged white rums and aged varieties such as gold and dark.

Styles vary by region. Agricole rums from Martinique use sugarcane juice and may carry AOC status; Jamaican rums are fruity and estery; Cuban and Puerto Rican rums tend toward lighter profiles. Common categories include white, gold, amber, dark, spiced, and flavored rums, often blended to achieve consistency.

Rum is a central ingredient in many cocktails (Daiquiri, Mojito, Piña Colada) and is enjoyed neat in some markets. Global regulation of rum labeling is diverse; no universal standard exists, though some regions impose age statements and geographic designations.