Rum & Cane Spirits

What is rum made of?

Rum is produced from sugarcane, which only grows in tropical/subtropical climates where there is no night frost. Rum and sugarcane spirits are produced in 70 different countries. Most producers make rum and sugarcane spirits from molasses – a thick, syrupy substance that is a byproduct of sugar production. However, some producers instead use fresh sugarcane juice or boiled sugarcane honey (virgin sugar cane honey) as the base for their rum and sugarcane spirits. The first step in the process is fermentation, where molasses (alternatively sugarcane juice or virgin sugar cane honey), water, and yeast are heated in metal tanks and fermented for 24-48 hours. Most producers use industrial yeast, while some have developed their own yeast. The fermented product is called mash, and it must now be distilled.

How are rum and sugarcane spirits distilled? Pot Still vs Column Still

Distilling the mash can fundamentally be done in 2 different ways. One is distillation in a Pot Still, which is the traditional method, where distillation typically reaches up to 75-85% ABV (alcohol by volume). With a Pot Still, a less 'pure' distillate is obtained, but it retains a lot of flavor. The other method is Column Stillor column distillation, where distillation reaches up to 96% ABV. Column still yields a purer distillate, but with less flavor. Some producers of rum and sugarcane spirits use both pot still and column still distillates in their final blend.

Aging of rum and sugarcane spirits

Once the distillate is finished, it is clear as water, and if the rum is not aged, it is a 'light rum'. Aging of rum and sugarcane spirits typically occurs in used American bourbon barrels. Some producers also choose to age or re-age their rum and sugarcane spirits in other types of barrels that have previously been used for, for example, sherry or port wine. Over time, the barrel imparts flavor and develops various notes of, for example, vanilla, caramel, etc. A barrel can be reused many times and 'toasted' between each use to char and reactivate the wood. If rum and sugarcane spirits are aged in a tropical climate, they mature much faster than if aged in a continental climate in Europe.

What is aging by the solera method?

A number of rums and sugarcane spirits carry the designation "solera". Solera refers to a blending and aging system from Spain, which, in addition to being used for rum and sugarcane spirits, is also used for the production of sherry, port wine, and wine. In short, the system works by blending older vintages with younger vintages in an ingenious pyramid system of barrels containing rum and sugarcane spirits. The youngest is at the top and is tapped down through the system to end up in the oldest, which is at the bottom. The bottom barrel ends up containing all the vintages of the pyramid and is the one that is tapped. This means that solera rum and sugarcane spirits are a blend of young and old, and the age indicated on a solera is the oldest rum or sugarcane spirit in the blend. Often, solera aging does not take place in an actual pyramid system, but by manually blending the desired barrels.

Blending and bottling of rum and sugarcane spirits

Most rum and sugarcane spirits are a blend of different barrels, styles, and vintages. Some producers choose to bottle single cask – directly from one barrel. A rum or sugarcane spirit can easily be blended from many different barrels. Blending of rum and sugarcane spirits is carried out by a Master Blender, who, with the help of their sense of smell and taste and years of experience, ensures that the product always follows the 'recipe' and tastes consistently. In the process, the rum and sugarcane spirits are transferred from the barrels to larger steel tanks, where they are allowed to rest and "marry" before being bottled.

How is the age of a rum or sugarcane spirit determined?

Determining the true age of a rum or sugarcane spirit can be quite an art. Many believe that the product improves – and thus becomes more expensive – with age, so most producers strive to indicate the highest possible age on the bottle. Countries like Barbados, Jamaica, and Guyana have strict rules that the youngest rum in the blend must indicate the age on the bottle. The opposite principle applies to solera-aged rum and sugarcane spirits, where the age of the oldest in the blend is stated on the bottle. In addition, countries like Martinique and Guadeloupe sometimes use the French V.S./V.S.O.P/X.O. system, also known from cognac, to describe the age of the rum. So, if you want to determine the age of a rum or sugarcane spirit, you need to pay close attention.

What do the different styles within rum and sugarcane spirits mean?

In connection with rum and sugarcane spirits, you will often encounter terms such as Spanish style, French style, and British style, depending on which colonial power dominated the area. But what characterizes the different styles?

Rum and sugarcane spirits in Spanish style

Rum and sugarcane spirits in Spanish style dominate in Latin and South America as well as on selected Caribbean islands. Rum and sugarcane spirits in Spanish style are generally molasses-based, column-distilled, and with added sugar. This results in sweet sugarcane spiritsand medium-sweetrum without heavy aromas, which is pleasant and easy to approach. It is often called 'ron' on the bottle. Examples of rum and sugarcane spirits in Spanish style include Ron Botran, Diplomatico and Millonario.

French-style rum

French-style rum is also often called Rhum Agricoleand is based on fresh sugarcane juice, distilled in a Creole still (a hybrid of pot still and column still) and can be aged in French oak barrels. It has no added sugar and has a drier, cognac-like style than other rums. French-style rum dominates on the French colonial islands of Martinique, Reunionand Guadeloupe. However, molasses-based rum is also produced in Guadeloupe. Examples of French-style rum include Rhum J. M., HSEand Rhum Clément.

English-style rum

English-style rum is the dominant style on the British colonial islands of Barbados, Jamaica and Guyana. English-style rum is molasses-based, often pot still distilled, and is rich in flavor, esters, and heavy aromas, but is a natural rumthat is not sweet. English-style rum is represented by, for example, Hampden, Worthy Parkand Foursquare.

Which rum and sugarcane spirits should you buy?

Which rum or sugarcane spirits you should buy depends on whether you prefer a sweet taste (Spanish style), a natural, unsweetened taste (English style), or a dry, cognac-like taste (French style/rhum agricole). Also, within each genre, strength and taste vary, so which rum or sugarcane spirits you should buy will also depend on whether you prefer, for example, a high alcohol percentage and challenging nuances of taste or a classic ABV of 40% and a more accessible taste. If you are unsure which rum or sugarcane spirits to buy, you are always welcome to visit the store and taste.

Sugar content in rum and sugarcane spirits

What can be called rum – and what cannot? In 2021, new EU rules were implemented regarding how much sugar can be added to rum. With the EU's new spirits regulation of January 2019, the limit was set at 20 grams of added sugar/liter. This means that rum with more than 20 grams/liter of added sugar can no longer be called rum, but simply spirits. At Rombo, and with the approval of the Danish Veterinary and Food Administration, we have chosen to call it "sugarcane spirits."

Is there a good book about rum?

Yes! Mads Heitmann from Romhatten has written rombogen and Caribbean Rum.