{"id":1870464,"date":"2023-04-06T11:20:55","date_gmt":"2023-04-06T16:20:55","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1870464"},"modified":"2023-05-22T04:44:38","modified_gmt":"2023-05-22T09:44:38","slug":"what-is-rum","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-rum\/","title":{"rendered":"What Is Rum?"},"content":{"rendered":"Who doesn\u2019t love sipping a mojito<\/a> or pina colada<\/a> on the beach, waves crashing mere feet away, the sun shining and palms swaying? Or tippling a mai tai<\/a> somewhere that feels like we\u2019re lost in the Pacific Ocean? Rum makes these a reality, but the distilled spirit is so much more than fun, fruity cocktails set to a Jimmy Buffet soundtrack.\r\n\r\nThanks to its spectrum of styles made in more than 80 different countries, rum is one of the most diverse and complex spirits to sip. Whether white or gold, dark or aged, the most popular and best rums<\/a>\u00a0come from Jamaica<\/a>, Barbados, Puerto Rico, Brazil, Venezuela, and Cuba, but also Haiti, Hawaii and beyond.\r\n\r\nAlthough rum-making goes back centuries, today\u2019s distillers put their own contemporary stamp on blends, and the spirit\u2019s dedicated fan base continues to grow. Just look at all the rum-inspired cocktail bars around the country, plus annual festivals and competitions naming the best of the bottles and brands of the year.\r\n\r\nSo let\u2019s take a closer look at what makes rum so special, from its history to distillation practices, and how best to enjoy each and every sip.\r\n

What Is Rum Made From?<\/h2>\r\n\"Whisky\r\n\r\nAll rum derives from the sugarcane plant, regardless if it's white, gold, spiced or otherwise. Rum is usually categorized by color and age, but regional styles also dictate the final product.\r\n\r\nWhile the Caribbean is considered the birthplace of rum\u2014Mount Gay, founded in 1703 in Barbados, is the oldest brand in the world\u2014sugarcane was first fermented for medicinal purposes in India as early as 350 B.C.\r\n\r\nThe history of sugar and rum is a complex story. Growing and harvesting sugarcane, producing rum, and selling it across oceans has ties to slavery and colonialism, economic oppression, organized crime and pirates.\r\n\r\nToday, many brands are working hard to get beyond rum\u2019s origin story via women master blenders and distillers, Black and native ownership, and more transparency about how their rum is made. In fact, Mount Gay, the world's oldest rum distillery, is now led by a female master blender: Trudiann Branker<\/a>.\r\n

How Is Rum Made?<\/h2>\r\n\"Long\r\n\r\nOn the surface, how rum is made is pretty simple. Sugarcane, which thrives in tropical climates, is harvested. When processed to make refined sugar, the sticky brown byproduct, molasses<\/a>, is left behind.\r\n\r\nMolasses, the base for most rum, is fermented using different strains of yeast. That liquid gets distilled through columns or pot stills to produce raw white rum.\r\n\r\nThat rum then goes into oak casks, usually used whiskey barrels, for aging. There it gets most of the familiar caramel colors and some vanilla and spice flavors.\r\n\r\nWhite rum doesn't stay in the barrel for long. However, gold and aged rums remain in the barrels to give them a more pronounced flavor. Sometimes ingredients are added to a rum, like spices or extra sugar, which will change the flavor and end product.\r\n\r\nSome rums, like rhum agricole from Martinique, cachaca from Brazil and clairin from Haiti, are made from fresh-pressed sugarcane juice. The juice is fermented and distilled into a clear rum. While considered rum products, these have their own characteristics and flavor profiles.\r\n

Types of Rum<\/h2>\r\n\"Mojito\"\r\n\r\nIt's important to know the different styles of rum, which are best for sipping straight or mixing into a classic cocktail or punch<\/a>. Here's a good breakdown.\r\n

White, Light or Clear Rum<\/h3>\r\nLike all rum, clear rum is aged in barrels for one or more years, but it\u2019s filtered to lose the color that comes from barrel aging. These are usually lighter in body and mild in taste than darker rums.\r\n\r\nThis is what most people think of rum, especially for your favorite rum drinks<\/a> and cocktails, like classic rum and Coke, rum runner<\/a> and more.\r\n

Gold Rum<\/h3>\r\nGold rums are aged in barrels for several years, and take on more amber hues and subtle flavors like vanilla, citrus and caramel.\r\n\r\nGold rums are good for sipping on the rocks or neat, used in cocktails and also baked goods, like these recipes for rum lovers<\/a>.\r\n

Dark Rum<\/h3>\r\nDark rums are almost black in color with a more complex flavor profile, thanks to spending more time in oak barrels and possibly having additives, like extra molasses.\r\n\r\nRobust in flavor, you\u2019ll see these in vintage alcoholic drinks<\/a> like Swizzles and the Dark \u2018n\u2019 Stormy which can handle a boldly flavored spirit.\r\n

Aged Rum<\/h3>\r\nLike bourbon and other whiskies, rum aged in barrels for longer amounts of time transforms the spirit. Master distillers often create blended rums to age, to help get the complexity and distinct flavors they want. Considered superior rums, these rums are often prized and best sipped neat.\r\n

Spiced Rum<\/h3>\r\nSimilar to dark rums, spiced rums are aged in barrels, but distillers add ingredients to flavor them. This could be anything from flowers to spices and dried fruit, whatever the secret recipe calls for. Enjoyed both in cocktails or served on the rocks.\r\n

Flavored Rums<\/h3>\r\nFlavored rum gets a bad rap thanks to, probably, a few bad spring break experiences. For these rums, distillers incorporate additional flavorings like coconut, pineapple and other tropical fruits, chocolate or coffee.\r\n\r\nToday you can find some very balanced flavored rums, many winning craft spirits awards thanks to the distiller\u2019s nuance with ingredients and potency. You\u2019ll most like use these in cocktails that call for extra flavors, but they can be sipped over ice as well.\r\n

Rhum Agricole<\/h3>\r\nRhum agricole is made directly from freshly pressed sugarcane. Martinique has an official designation for rhum agricole, but fresh sugarcane rum is produced around the world, including Hawaii and Mexico. T\r\n\r\nhis type of rum better showcases terroir, or characteristics of where the sugarcane is grown, and often has a complex grassy, earthy funkiness. While most rhum agricole is sold as clear spirit, some are aged in barrels. Either way, these make dynamite daiquiris and mojitos.\r\n

Cachaca<\/h3>\r\nWhat rhum agricole is to Martinique, cachaca is to Brazil. Another spirit made from fresh sugarcane juice, it sees little to no aging in barrels. Cachaca is the main ingredient in the caipirinha, the national drink of Brazil.\r\n

Overproof Rum<\/h3>\r\nYou\u2019ll occasionally see this on bottles, and it\u2019s worth noting that any rum over 50% alcohol by volume (ABV) is considered overproof. Yes, they\u2019re more potent but still quite enjoyable, especially mixed into punches or used to flamb\u00e9 desserts.\r\n

How to Drink Rum<\/h2>\r\n\"Rum\r\n\r\nNow that you know the ins and outs of this spirit, you may be asking\u00a0what is rum good in?\u00a0<\/em>The answer depends\u00a0on your preference for cocktails or sipping. All rums are good for cocktails, although white rums and rhum agricole are better for things like a Hemingway daiquiri, a mai tai<\/a> or mojito<\/a>.\r\n\r\nUse gold, spiced or dark rums in punches, tiki drinks<\/a> and frozen drinks like the pina colada<\/a>. Make use of other flavored rums in these coconut rum drinks<\/a>.\r\n\r\nIf you're into spirit-forward drinks like a Negroni, Manhattan or old-fashioned, or just want something to sip neat, look for a good aged rum.","protected":false},"excerpt":{"rendered":"

Rum is a distilled spirit with a lot of history, styles and uses. 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After working in hospitality for a decade, Lesley went on to report on the food industry for national, regional and local print and digital publications. Throughout her career, she\u2019s highlighted both famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her own cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados. When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.","sameAs":["https:\/\/www.lesleyballa.com\/","https:\/\/www.instagram.com\/lesleyla","https:\/\/www.linkedin.com\/in\/lesleyballa"],"url":"https:\/\/www.tasteofhome.com\/author\/lballa\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-26 21:28:46","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/what-is-rum\/","author_details":{"1967364":{"ID":"1967364","display_name":"Lesley Balla","first_name":"Lesley","last_name":"Balla","user_login":"lesley-balla","user_email":"lesley.balla@tmbi.com","linked_account":"lballa","website":"https:\/\/www.lesleyballa.com\/","description":"<p>As an associate food editor for <em>Taste Recipes<\/em>, Lesley writes and edits recipes, works closely with our freelance writers, and tracks cooking and food trends. After working in hospitality for a decade, Lesley has reported on the food industry for national, regional and local print and digital publications for over 20 years.<\/p>\r\n<p>Throughout her career, she\u2019s highlighted famous and unsung culinary heroes, featured up-and-coming wine and spirits destinations, and closely followed the food scenes and chefs in many cities. Her cooking style has been influenced by the places she's lived, including a long stint in Southern California, where she still visits as often as possible, if only for the citrus and avocados.<\/p>\r\n<p>When not at her desk, you\u2019ll find Lesley taking photos of everything, hitting farmers markets, baking something delicious at home, and road-tripping around the Pacific Northwest with her husband and their bottled-chaos pup, Pucci, shucking oysters and cracking crabs along the way.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/lesleyla","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lesleyballa","tiktok":"","youtube":"","location":"Seattle, Washington","school_and_year":"Ohio University","education":"<ul>\r\n<li>Ohio University, bachelor's in English<\/li>\r\n<li>Mt. Hood Community College, Connoisseur of Oregon Wine certificate<\/li>\r\n<li>University of Washington, coursework in Storytelling & Content Strategy<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>More than 20 years in food, lifestyle and hospitality publishing, including writing for brands like\u00a0<em>Taste Recipes, Resy, 10Best, Food Fanatics, The Seattle Times, The Hollywood Reporter, Los Angeles<\/em>\u00a0magazine, Modern Luxury's<em>\u00a0Angeleno\u00a0<\/em>and<em>\u00a0LA Weekly<\/em><\/li>\r\n<li>Radio guest on KCRW\u2019s \u201cGood Food\u201d with Evan Kleiman, covering various food, restaurant and drink topics, 2007-2019<\/li>\r\n<li>Oversaw digital outlets for well-known brands, including the Los Angeles editions of\u00a0<em>Eater<\/em>\u00a0and\u00a0<em>Zagat<\/em><\/li>\r\n<li>10 years in the restaurant industry working every shift possible, from cooking to serving and bartending<\/li>\r\n<\/ul>","expertise":"Cooking techniques; Baking; Beer, wine & cocktails; Food news; Grocery shopping; Restaurants; Travel","short_bio":"<p>An associate food editor for\u00a0<em>Taste Recipes,\u00a0<\/em>Lesley has written about food, restaurants, wine, and spirits for 20-plus years. She\u2019s regularly contributed to local, regional and national print and digital publications as an editor and writer, including\u00a0<em>Resy<\/em>,\u00a0<em>Food Fanatics<\/em>,\u00a0<em>10Best<\/em>,\u00a0<em>Los Angeles<\/em>\u00a0magazine,\u00a0<em>Zaga<\/em>t and\u00a0<em>Eater<\/em>. 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