rhum

Rhum is a distilled alcoholic beverage produced from sugarcane products. The name rhum is used in French-speaking regions and is equivalent to rum in English. In these regions, rhum agricole denotes rhum made from fresh sugarcane juice rather than molasses, a style particularly associated with Martinique and Guadeloupe.

Most rhum begins with fermentation of a sugarcane product, followed by distillation. Producers may use pot stills for richer, aromatic spirits or column stills for lighter, higher-volume products. After distillation, rhum can be bottled young as rhum blanc or aged in wooden casks. Aged rhums develop color and complexity, through interactions with the barrel and the tropical climate, and are often blended to achieve consistent flavor profiles. Main categories include rhum agricole (cane juice), rhum industriel or rhum de sucre (molasses-based), and variations by age such as rhum vieux or rhum extra vieux.

Rhum is produced across the Caribbean, parts of Latin America, and in islands such as Réunion. In Martinique, rhum agricole has a protected designation of origin (AOC), which governs allowable production methods and aging described in the regulation. Other producers adhere to national or international labeling standards for rhum or rum.

Flavor ranges depend on base material, aging, and climate, from grassy, vegetal notes in cane-juice rhums to caramel, vanilla, and spice in aged variants. Rhum is consumed neat, on the rocks, or used in cocktails such as the daiquiri and mojito, among others.