Rum is very diverse. From well-known rums such as Bacardi, Captain Morgan and Havana Club to high-quality, expensive varieties such as Zacapa and Imperial, there is the right rum for every connoisseur. Produced in countless countries and available on the market in countless varieties, it is difficult to provide an overview. We try!
What is rum?
In general, rum is a spirit made from sugar cane with a minimum alcohol content of 37.5%! Overall, rum is not as strictly regulated as whisky. It can therefore be unaged, coloured or blended, for example. It is mainly produced in the Caribbean and can be categorised according to different criteria. If you consider the many possibilities, you can assume that the majority of rums are blended rums. As a long-standing whisky shop, we would like to point out that blended whisky is therefore not comparable with the quality standard of blended rum.
With a blended rum, you receive a representative spirit from the rum range.
The most important rum varieties
Rum is an interesting and very diverse spirit that can be categorised according to a wide variety of criteria.
The following classifications are possible:
Production style
The raw material for rum is sugar cane. A distinction is made between the part of the sugar cane from which the rum is made, molasses, sugar cane juice or sugar cane honey. This results in the different categories of molasses rum and sugar cane rum (link). In addition, a variety of flavours is created by the so-called flavoured or spiced rums (link), which are supplemented with additional flavours from spices, fruit or sugar.
Molasses rum
The most common type of rum on the market is rum distilled from molasses, a by-product of sugar production. It is also known as traditional rum. It can come from sugar cane from different plantations and be produced in one and the same distillery using different processes. The first maturation takes place in bourbon or wine barrels, often followed by further maturation in different barrels. All of this is possible with molasses rum, without it being possible to speak of a blended rum.
The categories include Cuba rum, a particularly light and usually white or golden rum in which the molasses is specially processed. High ester rum or Jamaican-style rum is particularly worth mentioning. It is characterised by a very high ester content. This is the result of a particularly long fermentation process. This chemical compound gives the rum expressive flavours and aromas and makes it aromatic and heavy.
Sugar cane rum
This rum is made from chopped sugar cane or the juice of the sugar cane. For this purpose, the sugar cane must be crushed or pressed, including the special type of rhum agricole made from fresh sugar cane juice. Rhum Agricole is a protected designation for rum that must be produced in accordance with the regulations laid down by the countries of origin.
In addition, the French Antilles produce according to AOC regulations! The AOC regulations, Appellation d'Origine Controlée, stand for a controlled designation of origin. It is monitored from France.
Rum made from sugar cane honey
Rum made from sugar cane honey, also known as sugarcane honey rum, is obtained by extracting liquid from the sugar cane juice. It is viscous and very concentrated.
Blended rum
Blending means mixing and rum can and is mixed in many different ways. Rum varieties from different distilleries as well as from different countries can be combined. Blends are also used when different raw materials - e.g. sugar cane juice and molasses - are distilled or the sugar cane comes from different plantations. The age and different production methods can also characterise a blended rum. Rum from the same distillery can also be blended using different distillation methods or from different barrels, for example with subsequent ageing in bourbon, sherry or cognac barrels.
Dos Maderas Seleccion Rum is an example of the art of rum blending. Here, rum from two countries was married in different sherry casks. Or Bank's Rum, which was created from 23 different rums distilled in eight distilleries and seven different countries.
The counter-development to this is the "Single Estate Rum", where the focus is on something special: only from one plantation, only from one growing region, etc. The aim is to emphasise the terroir. The aim is to emphasise the terroir. The term "single origin rum" is also commonly used.
Rum-based spirit
While pure rum is produced according to strict specifications, a rum-based spirit is characterised by the addition of other ingredients that give the drink a special flavour. As long as the basis of the drink is sugar cane, whether in the form of molasses or sugar cane juice, it is referred to as a rum-based spirit. Typical for these drinks is an alcohol content of less than 37.5 % vol. and a sugar content of more than 20 g per litre. The addition of colourings can also play a role.
The best-known representatives of this category include spiced rum and flavoured rum. Spiced rum is rum that has been refined with various flavours, in particular sugar, vanilla and a variety of spices such as cinnamon, cloves, nutmeg and ginger. These spicy flavours make spiced rum a popular choice for winter mixed drinks. It is characterised by its soft, light texture and is therefore easy to enjoy. The minimum alcohol content is 37.5% vol. However, if the rum is flavoured with fruit, it is referred to as flavoured rum. This also offers a smooth, interesting flavour variant of classic rum and is very popular.
Production method
The production of rum is very diverse; it can be distilled both in a column still and in a pot still. Its fermentation time varies considerably. A particularly long fermentation produces a high ester rum.
Colour and age
Depending on the type and duration of storage, white (colourless) rum and brown rum are produced in various shades of golden brown to dark brown, almost black.
White rum:
It is clear and generally mild in flavour. Here you will find rums that are mainly used for mixing cocktails. They are stored for between one and four years and then filtered to remove the colour.
Brown rum:
Ageing in barrels gives it a golden colour, which is why it is also referred to as golden rum . It becomes stronger in flavour through barrel ageing. Ideally, brown rum is enjoyed neat and is very suitable for mixing stronger rum cocktails. With black rum , the rich caramel flavour of the molasses is brought to the fore during production. Burnt caramel is also used to achieve a particularly dark colour. Due to their pronounced caramel flavour, these rums are often used in the confectionery and baking industry, as they provide good sweetness.
Age of the rum
- Reserva: at least 36 months, of which 12 months in cask, the rest in bottle
- Gran Reserva: at least 60 months, of which 18 months in barrel, the rest in bottle
- Anejo or Vieux: means old, without specifying a particular age
- VO: Very Old, at least 3 years in oak barrels
- VSOP: Very Superior Old Pale, at least 4 years in oak barrels
- XO: Extra Old, at least 6 years in oak barrels
- Rum hors d'age at least 10 years
- Premiumrum, 10 to 20 years old rum
It should be noted that rums produced in accordance with the guidelines of the Appellation d'origine contrôlée(AOC) may have different age designations.
Country of origin
Rum has its origins in the Caribbean and even today over 80 per cent of rum still comes from these countries, such as Cuba, Jamaica, Barbados, Puerto Rico and the Dominican Republic. Nowadays, rum is produced in all parts of the world. This results in a variety of rum styles, as each country has its own methods.
In our shop you will find a categorisation of rums by style as well as by country!
Style direction
There is the so-called English, Spanish or French style of rum production. The styles are characterised by the respective former colonial rulers of the respective islands and countries.
Spanish-style rum
Spanish-style rums are made from molasses and are usually mild, smooth and sweet. They are mainly produced in column stills. The makers often come from sherry production and bottle using the solera method. It tastes round and complex and, depending on its age, ranges from light to oily. Fermentation takes place with cultivated yeasts. The most popular Spanish-style rums come from Cuba, Puerto Rico and Venezuela.
English-style rum
This type is also traditionally made from molasses and usually matures for several years in barrels. It is usually a classic, aromatic, spicy, dark rum, often with a higher percentage. The English style uses wild yeasts for fermentation. It is often distilled in batches in pot stills. The most popular English rums are produced in Barbados, Jamaica, Trinidad and Mauritius.
French-stylerum
French-style rum is made from sugar cane juice and is also known as "Rhum Agricole". Whereby "Rhum Agricole" also includes agricultural production as opposed to industrial production. French-style rum differs significantly from Spanish or English-style rum. The style is characterised by fruitiness and is often described as elegant. The most popular French-style rums come from Haiti, Martinique and Guadeloupe.
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