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Caribbean spirit par excellence, rum has now established itself worldwide and holds a prominent place on the French market. With a century-old history and a very rich universe, it can be found in a wide variety of styles depending on its region of origin, the raw material used, or the type of aging carried out.
But then, do you know how rum is made? Do you know the differences between agricole rum and molasses rum ? What are the main styles of rum ?
Let's take a look to answer all these questions.
First of all, let's start by distinguishing the two main types of rum found in the world : agricole rum and molasses rum.
This type of rum is exclusively made from sugarcane juice, called “vesou”. Although it represents a very small share (10% of global production), agricole rum is very familiar to us because it is the type mainly produced in our French islands, notably Guadeloupe and Martinique. Its aromatic profile generally develops on vegetal, grassy, and exotic notes, offering freshness and liveliness on the palate. The famous Martinican distillery Neisson is, for example, an excellent ambassador of the genre.
It should be remembered that sugarcane is primarily intended for the sugar industry. Thus, when it is crushed, its juice is collected and then heated in order to extract the naturally present sugar crystals.
Once this step is completed, what remains is molasses, a thick and viscous paste similar to caramel and containing a very high proportion of sugar that is not fine enough to be used by the sugar industry. It is from this raw material that molasses rums are produced.
These account for nearly 90% of global production and although their profiles may vary, notes of caramel, roasting, as well as a sensation of sweetness and indulgentmouthfeel characterize their aromas.
It should be noted that although agricole rum is often considered more noble, it is not possible to say that one type of rum is better than the other, as this primarily depends on individual taste.
Moreover, molasses rum is not only reserved for the industrial production of major brands. In fact, different qualities of molasses exist, allowing for the creation of very high-quality spirits from this raw material. For example, one can think of rums from the Pura Vida range or those from the brands Planteray and Rum Explorer.
While certain elements of the rum production process may vary, most procedures are nevertheless common.
Thus, regardless of the type of rum (agricultural or molasses-based), the initial goal is to obtain a "cane wine" with an alcohol content of 5 to 6°. To do this, yeast is added to the sugarcane juice to start fermentation. In the case of molasses rums, water and yeast are added to the selected molasses. Fermentation is a key step in rum production as many aromas are created during this process.
Then, this cane wine is subsequently distilled, either in a pot still of the Cognac type, or in a column still, depending on the type of rum desired by the distillery and its equipment.
Finally, some rums are then aged in oak barrels to give them an amber color as well as certain woody and spicy aromas. White rums, on the other hand, are stored in stainless steel tanks to preserve their original character.
Three main styles of rum can be found around the world : French, Spanish, and British rums.
French-style rum refers to the agricole rums of Martinique and Guadeloupe. These are produced in short column stills and have a pronounced vegetal character derived from sugarcane. The white rums in this category are among the most aromatically intense on the market. Amber agricole rums, for their part, offer superb balance, with barrel aging perfectly tempering the aromatic intensity of sugarcane.
Spanish-style rum refers to molasses rums expressing a smooth and supple character. These include rums from Cuba, Guatemala, the Dominican Republic, and Panama. White rums of this style are often dedicated to cocktails thanks to their subtle aromas and smoothness. Amber rums, on the other hand, are generally focused on very seductive woody and vanilla notes. It should also be noted that Hispanic tradition rums are often sweetened to enhance their smoothness and broad appeal.
British-style rum is represented by rums from Jamaica, Guyana, and Barbados.Jamaican rums are considered among the most interesting in the world and express extraordinary fruity flavors. Guyanese rums also possess a lot of richness and generally have a beautiful texture on the palate. Finally, those from Barbados are smoother and softer.
It should be noted that each producing country has its own specificities in terms of production and aging methods, contributing to the great diversity of rums available on the market.
Certain terms in the rum world can sometimes seem a bit technical. Here are some important definitions so you won’t be lost when faced with a bottle.
Overproof : the term refers to an old measure of alcohol content used by the British Navy.Historically, an overproof rum was a rum with a minimum alcohol content of 57.15%, so that if gunpowder happened to get wet with it, the gunpowder would still retain its flammable properties. Thus, a 100% proof rum contains 57.15% alcohol.
However, be careful not to confuse the concept of overproof with the American "proof degree" system. In the United States, a "standard" alcohol degree corresponds to two proof degrees. Thus, a bottle containing 40% alcohol may be labeled as " 80 proof ".
Cask strength (Brut de fût) : Rum whose alcohol content has not been reduced by the addition of water before bottling. A cask strength rum therefore has a strong aromatic intensity as well as a high alcohol content.
Cane honey : Cane honey is pure cane juice heated for about 3 days at a gentle temperature. The result of this process is a kind of syrup with a high sugar concentration (at least 70%), to which water is added to start the fermentation process. Cane honey rums generally offer aromas of delightful sweetness reminiscent of caramel and brown sugar.
Solera : Aging process in casks consisting of blending young rums with older rums. The older spirits here temper the vigor of the younger ones, while the younger rums bring liveliness and intensity to the whole. This method is particularly used for rums of Hispanic tradition.
Small Batch : A bottle bearing this mention simply indicates that the rum offered here is produced in small quantities, emphasizing the artisanal aspect as well as the rarity of the spirit.
Spiced rum (Spiced rhum): Rum to which certain syrups and spices are added.
VS (or VO): Very Special (or Very Old). Rum aged for a minimum of three years in wood.
VSOP : Very Special Old Pale. Rum aged for a minimum of four years in wood.
XO : Extra Old. Rum aged for a minimum of six years in wood.
As you may have understood, the world of rum is particularly rich and many styles coexist. From white agricole rum to old Spanish rum, including spiced rums, a vast universe of flavors awaits you. Thanks to this reading, you are now ready to explore it! However, if you need advice, do not hesitate to contact directly La Cave Éclairée !
Exotic spirit, rum has now conquered the world thanks to its rich aromas and indulgents as well as its great versatility. A drink with origins rooted in Caribbean mysteries and...
Exotic spirit, rum has now conquered the world thanks to its rich aromas and indulgents as well as its great versatility. A drink with origins rooted in Caribbean mysteries and...
