About Rum and Cane Spirits

Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.

Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.


Distillation of Rum
Rum is distilled in the manner described in the introductory chapter of this book. The choice of stills does, however, have a profound effect on the final character of Rum. All Rums come out of the still as clear, colorless spirits. Barrel aging and the use of added caramel determine their final color. Since caramel is burnt sugar, it can be truthfully said that only natural coloring agents are used.

Lighter Rums are highly rectified (purified and blended) and are produced in column or continuous stills, after which they are usually charcoal-filtered and sometimes aged in old oak casks for a few months to add a degree of smoothness. Most light Rums have minimal flavors and aroma, and are very similar to Vodka, particularly those brands that have been charcoal-filtered. Heavier Rums are usually distilled in pot stills; similar to those used to produce Cognacs and Scotch whiskies. Pot stills are less "efficient" than column stills and some congeners (fusel oils and other flavor elements) are carried over with the alcohol. Some brands of Rum are made by blending pot and column distilled Rums in a manner similar to Armagnac production.

Classifications of Rum



Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planters punch) are blends of Rum and fruit juices that are very popular in the Caribbean.


Rum Regions
The Caribbean is the epicenter of world Rum production. Virtually every major island group produces its own distinct Rum style.

Barbados produces light, sweetish Rums from both pot and column stills. Rum distillation began here and the Mount Gay Distillery, dating from 1663, is probably the oldest operating Rum producer in the world.

Cuba produces light-bodied, crisp, clean Rums from column stills. It is currently illegal to ship Cuban Rums into the United States.

The Dominican Republic is notable for its full-bodied, aged Rums from column stills.


Haiti follows the French tradition of heavier Rums that are double-distilled in pot stills and aged in oak casks for three or more years to produce full-flavored, exceptionally smooth- tasting Rums. Haiti also still has an extensive underground moonshine industry that supplies the voodoo religious ritual trade.

Jamaica is well known for its rich, aromatic Rums, most of which are produced in pot stills. Jamaica has official classifications of Rum, ranging from light to very full-flavored. Jamaican Rums are extensively used for blending.

Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French islands such as Guadeloupe, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged Rum) is frequently compared to high-quality French brandies.

Puerto Rico is known primarily for light, very dry Rums from column stills. All white Puerto Rican Rums must, by law, be aged a minimum of one year while dark Rums must be aged three years.

Trinidad produces mainly light Rums from column stills and has an extensive export trade.

The Virgin Islands, which are divided between the United States Virgin Islands and the British Virgin Island. Only the US Virgin Islands still produce Rum, predominately making light, mixing rums from column stills, although there are some fine dark and aged sipping Rums made by the most significant producer Cruzan. These Rums, and those of nearby Grenada, also serve as the base for bay Rum, a classic aftershave lotion.

Guatemala and Nicaragua are noteworthy in Central America where a variety of primarily medium-bodied Rums from column stills that lend themselves well to aging. They have recently begun to gain international recognition

Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called Cachaça (ca·sha·sa) the best-known example.

Venezuela makes a number of well-respected barrel-aged golden and dark Rums.

The United States has a handful of Rum distilleries in the south, producing a range of light and medium-bodied Rums that are generally marketed with Caribbean-themed names.

Canada’s 300-year-old tradition of trading Rum for dried cod fish continues in the Atlantic Maritime provinces of Newfoundland and Nova Scotia where golden Rums from Antigua, Barbados, and Jamaica are imported and aged for five years. The resulting hearty Rum is known locally as Screech.

Europe is primarily a blender of imported Rums. Both the United Kingdom and France import Rums from their former colonies in the Caribbean for aging and bottling. Heavy, dark Jamaican Rums are imported into Germany and mixed with neutral spirit at a 1:19 ratio to produce Rum verschnitt. A similar product in Austria is called Inlander Rum.

Australia produces a substantial amount of white and golden Rums in a double- distillation method utilizing both column and pot stills. Rum is the second most popular alcoholic beverage in the country after beer. Light Rums are also produced on some of the islands in the South Pacific such as Tahiti.

Asia Rums tend to follow regional sugar cane production, with white and golden Rums from column stills being produced primarily in the Philippines and Thailand.

Rum: Its History and Significance
The history of Rum is the history of sugar. Sugar is a sweet crystalline carbohydrate that occurs naturally in a variety of plants. One of those is the sugar cane (Saccharum officinarum), a tall, thick grass that has its origins in the islands of present-day Indonesia in the East Indies. Chinese traders spread its cultivation to Asia and on to India. Arabs in turn brought it to the Middle East and North Africa where it came to the attention of Europeans during the Crusades in the 11th century.

As the Spanish and Portuguese began to venture out into the Atlantic Ocean, they planted sugar cane in the Canary and Azore Islands. In 1493 Christopher Columbus picked up cane cuttings from the Canaries while on his second voyage to the Americas and transplanted them to Hispaniola, the island in the Caribbean that is now shared by Haiti and the Dominican Republic. Portuguese explorers soon did likewise in Brazil.

The Caribbean basin proved to have an ideal climate for growing sugar cane, and sugar production quickly spread around the islands. The insatiable demand in Europe for sugar soon led to the establishment of hundreds of sugar cane plantations and mills in the various English, Spanish, French, Portuguese, and Dutch colonies. These mills crushed the harvested cane and extracted the juice. Boiling this juice caused chunks of crystallized sugar to form. The remaining unsolidified juice was called melazas (from"miel," the Spanish word for honey); in English this became molasses.

Molasses is a sticky syrup that still contains a significant amount of sugar. Sugar mill operators soon noticed that when it was mixed with water and left out in the sun it would ferment. By the 1650s this former waste product was being distilled into a spirit. In the English colonies it was called Kill Devil (from its tendency to cause a nasty hangover or its perceived medicinal power, take your choice) or rumbullion (origins uncertain), which was shortened over the years to our modern word Rum. The French render this word as rhum, while the Spanish call it ron.

Locally, Rum was used as cure-all for many of the aches and pains that afflicted those living in the tropics. Sugar plantation owners also sold it, at discounted prices, to naval ships that were on station in the Caribbean in order to encourage their presence in local waters and thus discourage the attentions of marauding pirates. The British navy adopted a daily ration of a half-pint of 160 proof Rum by the 1730s. This ration was subsequently modified by mixing it with an equal amount of water to produce a drink called grog. The grog ration remained a staple of British naval life until 1969.

This naval-Rum connection introduced Rum to the outside world and by the late 17th century a thriving export trade developed. The British islands shipped Rum to Great Britain (where it was mixed into Rum punches and replaced gin as the dominant spirit in the 18th century) and to the British colonies in North America where it became very popular. This export of Rum to North America, in exchange for New England lumber and dried cod (still a culinary staple in the Caribbean) soon changed over to the export of molasses to distilleries in New England. This was done in order to avoid laws from the British parliament, which protected British distillers by forbidding the trade in spirits directly between colonies. This law was, at best, honored in the breech, and smuggling soon became rampant.

The shipping of molasses to make Rum in New England distilleries became part of the infamous "slavery triangle." The first leg was the shipment of molasses to New England to make Rum. The second leg was the shipment of Rum to the ports of West Africa to trade for slaves. The final leg was the passage of slave ships to the sugar plantations of the Caribbean and South America where many of the slaves were put to work in the sugar cane fields.

The disruption of trade caused by the American Revolution and the rise of whisky production in North America resulted in the slow decline of Rums dominance as the American national tipple. Rum production in the United States slowly decreased through the 19th century, with the last New England Rum distilleries closing at the advent of National Prohibition in 1920. The famed rumrunners of the Prohibition era were primarily smuggling whiskey into the United States.

In Europe the invention of sugar extraction from the sugar beet lessened the demand for Caribbean sugar, reducing the amount of molasses being produced and the resulting amount of Rum being distilled. Many small plantations and their stills were closed. Rum production receded, for the most part, to countries where sugar cane was grown.

The modern history of Rum owes a lot to the spread of air conditioning and the growth of tourism. In the second half of the 20th century, modern air conditioning made it possible for large numbers of people to migrate to warm-weather regions where Rum remained the dominant spirit. Additionally, the explosive increase in the number of North American and European tourists into Rum-drinking regions lead to a steady rise in the popularity of Rum-based mixed drinks. Nowadays White Rum gives Vodka serious competition as the mixer of choice in a number of distinctively nontropical markets.

Aged Rums are gaining new standing among consumers of single malt Scotch whiskies, Armagnacs, and small-batch Bourbons who are learning to appreciate the subtle complexities of these Rums. The pot still Rums of Guyana and Jamaica have a particular appeal for Scotch whisky drinkers (it is no accident that the Scottish whisky merchant and bottler Cadenhead also ages and bottles Demerara Rum), while the subtle and complex rhums of Martinique and Guadeloupe mirror the flavor profiles of the top French brandies in Cognac and Armagnac.

Top Picks for Rum and Cane Spirits

Chairman’s Reserve 1931 Rum
98 points
Golden amber color. Aromas of brown butter, mulling spices, bay, and copper pot with a round, vibrant, dry-yet-fruity medium body and a peppery, complex, very long charred banana leaf, strawberry, lychee, soy-glazed nuts, and tobacco finish. A hypnotic, pairable rum packed with layers of graceful agricole-like flavors topped off with notes of East Asian fruit on the finish; will be stupendous in cocktails and also deserving of a slow sipping session.
98 points $99.99
El Dorado 21 Year Old Special Reserve Rum
98 points
Dark amber color. Sweet aromas and flavors of butterscotch, burnt sugar, blackstrap molasses, cooked pineapple, and dark roasted pecan with a satiny, bright, off-dry light-to-medium body and a tingling, interesting, medium-long finish revealing notes of orange zest and black plum finish. A deluxe aged rum that grows more ambrosial with each sip.
98 points $99.99
El Dorado 15 Year Old Special Reserve Rum
97 points
Dark amber color. Aromas of mocha latte, copper pot, bruleed orange, and toasted pine nuts with a round, crisp, fruity medium body and a warming, elegant, medium-long ripe cherry, sassafras, salted caramel, pink grapefruit, port, coriander, and raisin finish. A delicious rum that marries flavors of fruit, still, and spice into a harmonious and craveable spirit.
97 points $49.99
Malecon Seleccion Esplendida 1979
97 points
Amber color. Toasty, sweet aromas of mocha latte, amarena cherry, mahogany, leather, and caramel-coated nuts with a round, crisp, fruity sweet medium-to-full body and a tingling, interesting, medium-long fresh grated cinnamon, black peppercorns, and molasses cookies finish. A decadent and roasty aged rum in the most serious class; sip respectfully.
Awards: 2018 Best Aged Rum
97 points $299.99
Motörhead Premium Dark Rum
96 points
Bronze color. Aromas of madeira cake, chicory, nuts in molasses, cappuccino, and toffee with a round, vibrant, fruity light-to-medium body and a warming, elegant, very long roasted coffee bean, sweet tea, cacao nib, roasted mango on molasses cookie, carob, and melange of baking spices. finish. A rich, flavor-packed rum brimming with a delicious combination of power and grace; drink this.
Denizen Merchants Reserve 8 Year Old Rum
96 points
Golden amber color. Grassy aromas of pineapple husk, banana leaf, dried peach, toasted coconut, green mango, and rooibos tea with a satiny, vibrant, fruity light body and a very long lime curd, parmesan, minerals, creme caramel, and cascara finish. A complex rum that offers layers and layers of grassy, funky flavors; prepare yourself for a stupendous cocktail or a neat pour to write home about.
96 points $34.99
Rhum J.M Rhum Agricole Blanc
96 points
Clear color. Aromas of underripe guava, grilled artichoke, water chestnuts, and marjoram with a round, lively, dry medium body and a peppery, complex, very long coconut flesh, lime spritz, white pepper, cinnamon, star anise, and teriyaki finish. Excellent body and length star in this Rhum Agricole that features a pop of tantalizing acidity and powerful flavors on the finish.
96 points $36.99
Denizen 3 Year Old White Rum
95 points
Best Buy
Clear color. Aromas and flavors of roasted coconut with mar, cherries in vanilla extract, magic marker, and carob almond bar with a supple, crisp, dryish medium-to-full body and a tingling, refreshing, medium-long finish with nuances of minerals, copper, peppered figs, and egg nog finish. A lightly funky, cane-y, pot still influenced rum that will be great for tiki cocktails and daiquiris.
95 points $19.99 Best Buy
The Real McCoy Limited Edition 14 Year Aged Rum
95 points
Amber color. Complex aromas and flavors of wet oak, Palo Santo, molasses cookie, tobacco, and leather with a slightly chewy, vibrant, dry medium body and a warming, complex, long finish manifesting nuances of Champurrado, dried mango, creme brulee, hickory, and flamed orange finish. An elegantly dry rum with layers and layers of flavor; time has been very good to this spirit.
95 points $69.99
Teeda Japanese Rum
95 points
Light gold color. Minerally aromas of sweet plantain, hot copper, panela, tonka bean, and elotes with a slightly chewy, crisp, dry-yet-fruity light-to-medium body and a warming, complex, medium-long toasted mango muffin, mango-infused caramel, pineapple smoothie, and lychee finish. A distinctive, chewy rum with pervasive notes of dried mango; memorable daiquiri riffs incoming.
95 points $36.95