Exotic spirit, rum has now conquered the entire world thanks to its rich and indulgent aromas as well as its great versatility. A drink with origins rooted in Caribbean mysteries and shaped by centuries of tradition, rum transports us with each tasting on a comforting sensory journey.
In this article, we will explore all its secrets together: its different types and styles, its origins, but also the different ways to enjoy it. We will also provide you with some vocabulary so that you can better understand its world in its entirety.
Happy reading!
The origins of rum
The roots of rum are closely linked to its raw material: sugarcane. Thus, to understand the emergence of rum, one must first explore the history of sugarcane!
Sugarcane is native to New Guinea as well as the surrounding islands of Southeast Asia. The first traces of its exploitation date back to around 8000 BC, a distant period when indigenous peoples were already using sugarcane for its sweet properties. Over time, the cultivation of sugarcane spread throughout Asia, India, and then the Middle East, where it became a major agricultural crop.
In the Middle Ages, in the 8th and 9th centuries AD, sugar cane was introduced to Europe by the Arabs, mainly in Spain and Portugal. It was then cultivated for its medicinal properties but also as an ornamental plant.
During the 16th century, it was finally introduced to the Caribbean by European colonists, mainly Spanish and Portuguese. Christopher Columbus is often credited with bringing sugar cane to the region during his second voyage in 1493.
The cultivation of sugarcane subsequently spread rapidly throughout the region, benefiting from favorable climatic conditions as well as the available labor force, initially indigenous, and later with the importation of African slaves. The Caribbean then became one of the world's main sugar production centers, fueling a lucrative trade that had a profound impact on the history of the region and the world. The 16th and 17th centuries thus mark the golden age of sugarcane.
It was also during the 17th century that the first documented traces of rum production appeared in the region, notably in Barbados, Jamaica, and Martinique.However, it is important to note that similar sugarcane distillation techniques may have been used in other regions of the world, such as India and South America, long before the arrival of Europeans in the Caribbean.
The emergence of rum was primarily driven by the search for new industrial outlets by the planters. These planters, faced with a surplus of molasses (a by-product of sugar production, which we will discuss later), sought ways to add value to this sweet residue.
Thus, after numerous experiments and the use of rudimentary distillation processes, the first stills transformed molasses into a robust and aromatic spirit, laying the foundation for what would become rum.
Over the centuries, and after many refinements, rum has finally become the iconic drink of the Caribbean islands, traveling across the oceans to conquer the entire world. Today, it is celebrated for the diversity of its styles, its complex aromas, as well as its central role in the culture and gastronomy of the regions where it is produced.
The differences between agricultural rum and molasses rum
The main difference between an agricultural rum and a molasses rum (or traditional) lies in the raw material.Agricultural rum is indeed made from the fresh juice of sugar cane (called "vesou") while traditional rum is produced from molasses, a by-product of the sugar industry.
This difference in raw material strongly influences the taste, texture, and character of the rums.
Molasses rum currently represents 90% of the global market. Most producing countries (Cuba, Venezuela, Guatemala, Barbados, Jamaica, Dominican Republic, etc.) create and export this type of rum. The aromas of traditional rum can be very varied and depend on many factors.Nevertheless, roundness and indulgence emanate from the whole, and the aromatic profile presents fruity notes as well as vanilla, mild spices, and caramel for those aged in barrels.
Agricultural rum is, on the other hand, very minor (10% of global production) and is mainly produced in the French islands (Martinique, Guadeloupe, partly in Réunion, etc.). The sugarcane strongly influences the aromatic profile of these rums with herbaceous, vegetal, and fruity notes... although vanilla, mild spices, and caramel aromas are also present for spirits aged in barrels.
Although agricultural rum is often perceived as more noble and discerning enthusiasts regularly lean towards this style, it is not possible to assert that one style of rum is superior to another. This indeed depends on numerous factors specific to each brand and spirit, but also and especially on personal tastes!
The different types of rum
Rum is a spirit that can take many forms and can be enjoyed in numerous ways.Let's now explore its main types!
White rum
White rum is an unaged rum. It is indeed only stored in stainless steel tanks (and not in wood) for a few weeks, thus preserving its clear color. White rum can be either agricultural or traditional and is mainly used in cocktails due to its freshness and lively character.
Amber rum
Amber rum is between white rum and aged rum (see below). Generally, it undergoes aging for a few months in barrels or in large wooden containers to give it a golden hue.Note that some brands use caramel to give their rums a more attractive color, thus simulating a longer aging process.
Amber rum generally presents subtle woody aromas and offers a balance between the freshness of white rum and the complexity of aged rum.
Dark rum
Dark rum is a very colored amber rum that has generally undergone longer aging in wood. However, it is often the case that the dark color of dark rums is mainly due to a significant addition of caramel.
Dark rum presents aromas of very ripe exotic fruits, caramel, as well as woody and spicy notes.
Old rum
An old rum is generally described as such when it has spent several years in wood. The global rum legislation is very permissive, so there is no specific duration characterizing it, but it is commonly accepted that 3 years of aging is a minimum.
The flavors of an old rum can be very rich and complex, ranging from sugarcane to mild spices (vanilla, clove, pepper, caramel, etc.) with intense woody notes. Old rums are the most expensive on the market because they are the rarest and most demanding to produce.
Arranged Rum
Arranged rum is an infusion of traditional or agricultural rum with fruits, spices, and herbs, thus creating unique and customizable flavor variations.
The brand La Fabrique de l'Arrangé is an excellent example of a range offering quality arranged rums.
Spiced Rum
A spiced rum can be described as a molasses rum infused with numerous spices such as vanilla, cinnamon, or clove. It is a type of rum that is quite sweet and very intense in flavors. This one is ideal for making cocktails like the Dark and Stormy.
Rum can come in many colors and shades!
What are the differences between rum and Cachaça?
Although there are some differences, cachaça is a spirit with many similarities to agricultural rum.
While both spirits are indeed made from pure sugarcane juice, Cachaça can only come from Brazil. The term "Cachaça" is also protected by the country's legislation.
Moreover, Cachaça is distilled at a lower alcohol content: between 38% and 48% vol., compared to often 70% for rum, which greatly influences the final aroma.
Finally, Cachaça is often aged in barrels made from various woods and is not limited to oak. Thus, woods like umburana, eucalyptus, or jequitibá can be used, for example, also influencing the flavor profile of the produced alcohol.
The different styles of rum
Rums of Spanish influence
Rums of Spanish influence or "ron" are produced from molasses and are distinguished by their sweetness and accessibility.They are often sweetened to enhance this gourmet and consensual aspect.
White rums of this style originate from Cuba (Bacardi, Havana, etc.) and are the most consumed rums in the world. They feature smooth and light aromatics that perfectly suit cocktail making.
Amber rums of this style also aim for smoothness and indulgence. They present notes of caramel, vanilla, mild spices, and roasting.
The main countries producing Spanish-influenced rums are Cuba, Venezuela, Puerto Rico, Guatemala, and the Dominican Republic. The rums from the brand El Pasador de Oro or Plantation (now Planteray) are excellent representatives of this style.
Rums with English influence
The British Navy has shaped the history of English-style rum. The Navy indeed selected strong rums so that sailors could dilute it with sugar, water, and lime.
Also produced from molasses, the "rums" are therefore rich, intense, and characterized by a great aromatic complexity.
The Jamaican distilleries are, for example, known for producing very aromatic rums that are particularly fruity.
In Guyana, the rums produced are intense and bring weight and texture to the palate. These are known to be among the most suitable for long aging in wood.
The main countries producing English-influenced rums are Jamaica, Guyana, Trinidad, Barbados, and Trinidad and Tobago.
French-influenced rums
French-style rums are an exception as they are the only ones predominantly made from pure sugarcane juice.
These agricultural rums offer different aromatics from traditional rums. Their character indeed develops on vegetal, herbaceous, and fruity notes that are not found in any other style.
The white rums of this style are among the most intense and lively on the market. The amber rums retain these characteristics, but they are tempered by aging in wood, bringing a beautiful aromatic richness.
The French-style rums are mainly produced in Martinique, Guadeloupe, Guyana, Haiti, and Réunion. It should be noted that since 1996, Martinique is the only territory to benefit from an AOC (Appellation d'Origine Contrôlée) for rum, and therefore has a very precise specification.The rums from the brand Neisson are an excellent example of this type of rum.
Mapping rum according to its style: Spanish, English, or French
How is rum consumed?
Rum is a very versatile alcohol that can be enjoyed at different times and in various ways.
For example, it can be very suitable as an aperitif to awaken the taste buds, but also as a digestif for a moment of contemplation.
It can also be enjoyed in a cocktail.Numerous possibilities exist such as the Ti' Punch, the Mojito, the Cuba Libre, the Piña Colada, or the delicious El Presidente.
If you decide to consume it neat, we recommend consuming it at room temperature (around 20°C). If you wish, you can certainly add a few ice cubes. In this case, be careful not to dilute it too much!
Rum: an ideal alcohol for making multiple cocktails
Age statements in rum
Let's now look at the different age statements existing in the world of rum that can appear on bottles.These different terms inform us about the aging duration the spirit has undergone before being bottled.
VO (Very Old)
The term "VO" is used to designate a rum that has been aged for a minimum period of 3 years in wood.
VSOP (Very Superior Old Pale)
The term "VSOP" means that a rum has been aged for a minimum period of 4 years in wood.
XO (Extra Old)
The term "XO," or "Extra Old," is reserved for rums that have spent a minimum period of 6 years in barrels.
However, be aware that the global legislation on rum is not well-developed and harmonized, so these terms are sometimes used differently from one producer to another.
Small rum glossary
To conclude, here is some vocabulary around rum that will help you better understand the information sometimes mentioned on your bottle!
Bagasse
Bagasse is the fibrous residue remaining after the extraction of sugarcane juice. It can be used as fuel for distillation or as a manufacturing material.
Vesou
Vesou is the freshly pressed juice of sugarcane. It is used as a raw material for the production of agricultural rum but can also be consumed as is.
Brut de Fût (Cask Strength)
The term "cask strength" refers to a spirit bottled directly from the aging cask, without dilution. It thus retains all its alcoholic strength and concentration of aromas.
Full Proof
The term "full proof" indicates that the rum has undergone no modification between the time of its distillation and its bottling.The alcohol content is therefore generally very high and the aromas intense because the spirit has not undergone any addition of sugar, dilution, or finish.
Esters
Esters are chemical compounds naturally present in rum, contributing to its aromas and complexity.
Cane Honey
A "cane honey" rum is a rum made from a sugary syrup obtained from heating pure sugarcane juice. This syrup is then diluted and fermented before finally being distilled to produce the final spirit .
Molasses
Molasses is a byproduct of sugarcane processing.This comes in the form of a very dark paste, a kind of very concentrated caramel with a high sugar content and featuring spice aromas, notably licorice. It is this same molasses that, after being diluted, will be fermented and then distilled to produce traditional (or molasses) rums.
Overproof
An overproof rum is a rum with an alcohol content greater than 57.15%. Indeed, it is from this alcohol volume that sailors' gunpowder remained flammable if it came into contact with rum.
Angel's share
The angel's share refers to the portion of a spirit that evaporates year by year during the aging process in a barrel. This evaporation is mainly related to the heat and humidity of the storage location. Thus, on islands with tropical climates, the angel's share is much larger than in European cellars.
Single Cask
The term "Single Cask" refers to a spirit aged in a single barrel, thus giving it the unique expression of the characteristics of the chosen wood.
Small Batch
If the term "Small batch" is indicated on your bottle, it means that your spirit has been produced in small volume, potentially allowing for increased quality control. However, no law regulates the use of the expression.
Solera
A solera is a aging method involving a continuous blending process, where older rums are mixed with younger rums, thus creating consistency in quality and flavor.
Finish
A finish refers to the final aging period of a spirit.This term is used when, for a few months, an alcohol finishes its aging in a specific cask or wood (ex-Porto casks, Sherry casks, etc.), thus imparting certain specific flavors to the spirit.
You are now an expert in rum! All that remains is to choose a beautiful bottle from
