As you may have learned, there are many different types of rum available to you as a consumer. But how do you make rum? Rum production is a multistep process in which the rum is aged, fermented, distilled and blended differently.
To know how rum is made we must first ask the obvious question: What is rum made of?
The one consistency to keep in mind is that rum, by definition, is a spirit that is distilled from sugarcane juice or a sugarcane byproduct, usually molasses. This foundation remains consistent despite a rum’s flavor, color or age. The distinct taste that each type of rum offers is also very much based on the environment and soil in which the sugarcane and molasses are grown.
A number of different steps must occur before you get to enjoy your Mai Tai or Daiquiri and each one holds an equal amount of significance in creating the bold taste and experience that comes with rum consumption.
1-Harvesting
From Puerto Rico to the Dominican Republic, the making of rum begins with the harvest.
- Most of the world’s rum is produced in the Caribbean, which offers a temperate climate that is conducive to sugarcane growth.
- To begin, rum distillers harvest the sugar cane for a year to 16 months before cutting into the lower part of it with a machete, according to Overproof.com.
2-Sugar Extraction
Once the sugarcane is harvested and removed from the soil, the sugar itself must be extracted.
- The process of extracting the sugar from cane juices produces molasses, which is what most rums are made from. The extraction process calls for a few steps, according to Difford’s Guide.
- First, the sugar cane is chopped and crushed at the sugar mill to extract the juice.
- Then, the juice is boiled to reduce the water content, leaving a syrup known as “wet sugar.”
- Next, this syrup is mixed with sugar crystals and boiled and cooled to encourage the crystals to enlarge.
- Following this, the mixture is spun in a centrifuge to separate the crystals from the liquid. This creates the molasses that serves as the foundation for rum!
3-Fermentation
Once the extraction is complete, the rum distillers will move onto the fermentation process. So what is fermentation exactly? Fermentation can be described as a process that uses yeast to convert sugar into alcohol.
- During fermentation, the yeast consumes the sugar and transforms the mixture into alcohol and CO2, according to Flaviar.com.
- This process can take anywhere from 24 to 72 hours. Much of the flavor and heat you’ll recognize in rum arises in this stage of production.
4-Distillation
Distillation is the process of boiling the liquids after fermentation and condensing the vapors in order to produce alcohol. Essentially, it is separating the water from the alcohol, two liquids with different boiling points.
- It is a fascinating process that takes advantage of the fact that alcohol has a lower boiling point than water, allowing it to heat rapidly, cool down quickly and then be extracted from the water, according to Overproof.com.
- In simple terms, the distillation process is what makes rum a spirit.
5-Ageing
At this point, the rum is often called the “distillate” and is aged for various amounts of time, and in some cases, not at all!
- Rum is usually aged in oak barrels and many are aged in barrels that were formally used to age bourbons and certain wines, according to Royal Rum Society.
- The barrel interiors contain wood that’s usually charred or toasted. Charred barrels often create sweeter and more mild. The aging process is paramount in creating the distinct flavors different types of rum offer.
- Toasted barrels are heated more gently and tends to produce a lighter shade rum with a sharper taste. Beyond this, it’s important to note that rums aged in tropical and warm climates (the vast majority) tend to age faster than the rums aged in Europe and North America.
- White rums are aged for the shortest amount of time (at one to two years) in different types of containers than dark blends. Though some brands like Ten To One produce white rums that aren’t aged at all! Dark rums are aged for up to five years and some rums, specifically overproof rums, can be aged for 10 or more years!
6-Blending
Blending is the final step distillers take in creating a flavor that is unique and distinct to the rum. Most distilleries have someone called a “master blender” who is responsible for combining rums from different casks, including both lighter and darker rums. It is a process that is equal parts science and art and can be classified in the following ways:
- Solera Blending is a process used to age wine, beer, rum and brandy, by fractional blending in such a ways that the finished product is a mixture of different ages, with the average age gradually increasing as the process continues over time. This is inspired by a system from Spain and is commonly used in countries like Guatemala, Venezuela and Colombia, according to Blacktot.com.
- Blending Casks together is a practice that is more often practiced in smaller distilleries where a master blender will choose specific casks to mix together based on their individual elements, according to Blacktot.com. This creates a final blend that can allow producers to offer a unique or signature taste that is specific to their location or brand.
- The Navy Blend or Vat Blending is more historical than it is practical and was used throughout parts of history to provide rum to the Navy Fleet using around 4 million imperial gallons that were continuously being blended!
- The Broker Blend will have you singing “It’s A Small World After All” as these specific blends combine rums from different islands and countries. This can be enterprising for different distilleries since it allows them to bottle and sell portions of their own blends to different producers in order to make a new and dynamic tasting rum. Some brands that could be considered broker blends would be Banks, Denizen and Pusser’s.
7-Bottling
Quality rums are often left in tanks for some time to merge and fuse flavors. Of course, there are differences between how dark and white rums are bottled in terms of method and final additions.
- For dark rums, it’s common to add caramel to enhance the color while white rums, on the other hand, are sometimes filtered with charcoal to remove any color before bottling.
- Many producers take an equal amount of pride in the bottling process as they do for any of the preceding steps, as the bottle is an important part of presentation and a chance to show people what the essence of the company is.
How is White Rum Produced Differently Than Other Types?
The key differences in producing white rum versus dark rum arise mainly in the aging process.
- White rum is aged for a far shorter amount of time than dark rum, and sometimes not at all! Additionally, white rum is aged in stainless steel caskets while dark rum is aged and stored in wooden barrels.
- Of course, the flavors are quite different from each other, as well. White rum, also known as silver or light rum, is known for its mild flavor and slight sweetness while dark rum is known for its dark color and rich flavor, more comparable to whiskey or brandy.
Which Countries Produce The Most Rum?
While some rums are produced in North America, the vast majority are produced in the Caribbean, Central and South America. These warm climates foster an optimal environment for extraction and fermentation. Here’s a list of the countries producing the highest volume of rum:
- Jamaica
- Barbados
- Cuba
- Martinique
- Haiti
- Dominican Republic
How Long Can a Bottle of Rum Last Once You Open It?
Spirits above 40 percent ABV don’t expires, so if unopened, a bottle of rum can last for decades! However, once you open that bottle and pour your first drink, experts recommend consuming the rest of the alcohol within six months.
