RUM

The history of rum begins in the Caribbean, more precisely on the so-called sugar islands such as Barbados, Jamaica, Puerto Rico and Martinique.
In the 17th century, European colonial powers, including England, France, Spain and the Netherlands, began large-scale cultivation of sugar cane. During sugar production, a sweet, viscous residue was produced: molasses. Workers and plantation owners soon discovered that it could be fermented and distilled - this is how the first rum was created.

The oldest records of rum production come from Barbados and date back to 1650. The island is still considered the cradle of Caribbean rum. But long before that, similar spirits were made from sugar cane in India and Southeast Asia, such as “Arrak”, a forerunner of modern rum.

Rum quickly became an important part of the Atlantic triangular trade. Europe delivered goods to Africa, where they were exchanged for enslaved people. They had to work on the sugar cane plantations in the Caribbean and America. In return, sugar, molasses and rum came back to Europe.
Rum was therefore not only a luxury food, but also an important trading commodity - a symbol of colonial power and unfortunately closely linked to the history of slavery.

Over time, different styles of rum developed in different colonies.
The British Islands such as Barbados and Jamaica produced strong, spicy rums with intense aromas and dark colors.
In the French colonies such as Martinique or Guadeloupe, Rhum Agricole was created, which is made from fresh sugar cane juice instead of molasses - it is fruitier, clearer and more elegant.
The Spanish colonies such as Cuba and Puerto Rico, on the other hand, preferred lighter, milder rums with a soft texture that are perfect for cocktails and long drinks.

In short:
Rum has its roots in the 17th century Caribbean and is made from sugar cane, usually molasses or sugar cane juice.
What began as a by-product of sugar cultivation developed into a cultural and taste symbol of the tropics, shaped by its history, but today stands for joie de vivre, craftsmanship and enjoyment.

Rum is made from sugar cane, either from freshly pressed sugar cane juice or from molasses, a byproduct of sugar production. Molasses is predominantly used as a raw material worldwide, while rhum agricole is obtained from sugar cane juice, especially on French islands such as Martinique or Guadeloupe.

The manufacturing process begins with fermentation: water and yeast are added to sugar cane juice or molasses, which converts the sugar into alcohol. Short fermentation times produce lighter, milder rums (e.g. Cuban style), while longer fermentations result in stronger, aromatic variants (e.g. Jamaican style).

The fermented brew is then distilled. Heavy, complex rums with intense aromas are created in copper stills (pot stills), while lighter, clear rums are created in column distillation (column stills). The fresh distillate is then stored in oak barrels - often former bourbon barrels - and matures there over a period of several years. The tropical climate creates warm notes of vanilla, caramel, wood and spices.

After aging, experienced master blenders blend different barrels to create the desired style. This is how the different types of rum are created:
White rum is light and ideal for cocktails, golden rum is smooth and balanced, dark rum is strong and aged, rhum agricole is fresh and grassy and spiced rum is refined with spices.

In short:
Rum is made from sugar cane, time and craftsmanship - from the clear, light style to the full-bodied, aged premium rum that carries sun, depth and history.

Rum matures in oak barrels, usually former bourbon barrels. These give it color, depth and aromas. The length of storage varies depending on the style: White rum is stored little or not at all, young rum (one to three years) shows light woody notes, medium-aged rum (four to eight years) develops vanilla and caramel aromas, while older rums (eight years and more) are particularly complex and spicy.

The climate has a decisive influence on ripening. In the Caribbean, rum matures faster due to heat and humidity - up to 10% of the alcohol evaporates here every year (Angel's Share). An eight-year-old Caribbean rum can therefore taste as intense as a twenty-year-old whiskey from Scotland. In Europe, maturation is slower, resulting in milder, more delicate flavors.

The age stated on the label depends on the style.
In the Spanish style (“Ron”), the solera system is often used, in which the number indicates the age of the oldest rum contained.
In the British style (“rum”), however, the information is usually the minimum age of the youngest distillate.
The French style (“Rhum Agricole”) follows clear AOC rules: “VSOP” stands for maturation of at least 4 years, “XO” for at least 6 years.

Conclusion:
A tropical climate makes rum age faster, a continental climate ensures fineness. Although age information provides guidance, what is important is the barrel, climate and craftsmanship, not just the number on the label.