Every rum starts with sugarcane. What happens next gives each rum its character.
1. The raw material
Most rum is made from molasses, the dark syrup left after sugar is extracted from cane. Some rum, such as rhum agricole, is made from freshly pressed cane juice instead.
2. Fermentation
Water and yeast are added and the sugars turn into alcohol. A short fermentation of a day or so tends to give lighter rum. A longer one, sometimes with wild yeast, gives heavier, fruitier flavours.
3. Distillation
The fermented liquid is heated and the alcohol vapour is collected. Two kinds of still are common. Pot stills make richer, more characterful rum. Column stills make lighter, cleaner rum. Many producers use both and blend the results.
4. Ageing
Rum may rest in barrels, often oak, to gain colour and flavour: vanilla, caramel, spice. In warm climates, ageing is quicker because more liquid evaporates through the wood, a loss often called the angel's share.
5. Blending and bottling
A blender combines different rums to reach a consistent style, then the spirit is reduced with water to bottling strength. In the EU, rum must be at least 37.5% alcohol by volume. Producers may also add flavourings or spices, depending on the product and local rules.
Curious about the families of rum? Read types of rum explained. Enjoy responsibly.