Rum Around The World

While most popular spirits are known for being home to one region of the world, rum is famous in various geographic locales, from Scotland and Thailand to the United States, New Zealand, and, of course, the Caribbean. This sugar-based spirit can change in taste and composition depending on its ingredients and aging methods, which is probably why you can find it in everything from frozen piña coladas to refreshing mojitos and fruity Mai Tais. So, how did this spirit come to be? 

How is Rum Made? 

Rum is made through the fermentation and distillation of sugarcane or molasses. It is often produced in the Caribbean, though it can be made in any sugar-producing country such as North and South America, the Philippines or Taiwan. When it comes to fermentation, distilleries can choose whether or not to go through natural fermentation or pre-determined fermentation. Natural fermentation allows the sugar product to sit in open vats, while natural or wild yeast turns the sugar into alcohol over time. In comparison, choosing pre-determined yeast strains offers greater control of the fermentation process from beginning to end.

Once fermentation is complete, distillers are left with a low-alcohol product that must go through the distillation process. Depending on the type of rum, it may go through the distillation process more than once to raise the alcohol content and adjust flavor. 

Because rum can be produced wherever sugar grows, the climate and soil will impact the final taste. This is why rum produced in Jamaica will taste different than rum made in the Philippines; even if the two were distilled in the same place using the same method, not all sugarcane is created equal. 

History of Rum 

The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century when plantation slaves discovered that molasses could be fermented into alcohol. Later on, they found the distillation process, which concentrated the alcohol and removed impurities, creating the world’s first true rum. 

It wasn’t long before rum’s popularity spread to the states. Many countries implemented a labor force to work the sugar plantations to support its high demand. This resulted in Europe, the Americas, Africa and the Caribbean becoming intertwined in a complex trade web, as rum became a global commodity. By the early 18th century, nearly all rum exported from the West Indies went straight to the United States, with islands like Barbados and Antigua shipping out over 900,000 gallons of rum alone. 

A Pirate’s Life for Me 

You may think of rum as the drink of choice for our pirate-friends, and you wouldn’t be wrong. The association between rum and piracy first began when British privateers started trading the delicious spirit. As some of these privateers became pirates or buccaneers, their fondness for rum remained, and they got their hands on it whenever they could. Because rum was and still is a product of the Caribbean, many of the ships attacked by pirates were stocked with rum barrels. While the pirates could sell them, they tended to drink a fair swig or two of it on their voyages instead. 

Where Is Rum Produced? 

Rum is generally split into three styles based on where it was produced: Spanish, English and French. Spanish rum is produced with molasses leftover from refining sugar and is often a light rum with a mild flavor. In contrast, English rum is known for long fermentation and bold flavor, while Spanish rum is known for quicker fermentation and a more neutral taste.

Barbados 

Rum has been distilled in Barbados since the 1640s, and Mount Gay, which opened in 1703, is believed to be the first rum distillery. The spirit became popular among islanders and the ever-present British Navy throughout the era of English colonial rule. Today, Barbados remains a solid connection to rum and is known for producing a perfectly balanced blend highlighting flavors from both the barrel and the sugarcane itself.

Cuba 

During Prohibition, Cuba was one of the most famous escapes for thirsty Americans to flee. Their drink of choice? Rum. Cuban rum continued to be popular in the United States until Cold War trade restrictions were implemented in the 1960s, though you can still find Cuban rum abroad today. Typically made from molasses, Cuban distilleries make Spanish-style rum dry and aged for at least two years in oak barrels before being charcoal filtered for its clear color. The result is a light rum perfect for daiquiris. 

Haiti 

Rum production in Haiti first began with the French colonization, when Haiti grew a large chunk of the sugar consumed in Europe. After Haiti became independent in 1804, many large sugar plantations were destroyed, though more than 500 small producers continue to grow and distill rum to this day. Using local sugarcane grown and harvested naturally before being distilled in small pot stills, this rum is unlike any other rum in the world and can be difficult to find outside of Haiti.

Jamaica 

Jamaica is one of the most famous rum-producing countries in the world. In fact, during the early 1900s, there were nearly 150 distilleries on the island, while today, only a handful remain operating. Jamaican rum is characterized by “hogo,” a flavor similar to overripe fruit, and comes from allowing the molasses to naturally ferment with wild yeast and then distilling the liquid in pot stills rather than column stills. As a result, many Jamaican rums are higher than the standard 40 percent ABV, making them great for rum-forward cocktails like the well-known Jamaican Rum Punch. 

Philippines

Rum production in the Philippines started in the 1800s with Spanish colonization. The classic rum is similar to Spanish-style rums, though some Filipino brands use a native Southeast Asian sugarcane variety called Cara Morada. At the same time, aged rum from the Philippines is aged in old whiskey barrels and best sipped neat to embrace its bold flavor. 

The United States

Before whiskey, rum was America’s spirit. After it was first discovered in the 1700s, many distillers, primarily in New England, made over 5 million gallons of rum a year. While rum is no longer ‘America’s Spirit,’ rum producers continue to craft the spirit using molasses native to the states, offering a flavor like no other. 

Types of Rum 

Dark Rum -  Aged in heavily-charred barrels, dark rum is rich in flavor with strong notes of molasses and caramel. 

Gold Rum - Medium-bodied and considered a midway between light and dark rum, gold rum is sweet and rich. 

Light Rum – Most commonly referred to as ‘silver’ or ‘clear’ rum, light rum is sweet and mild in taste. 

Flavored Rum – Infused with fruits and spices after fermentation and distillation, flavored rum offers various profiles like cinnamon, pepper and coconut. 

Northside Rum 

Northside Rum is crafted using blackstrap molasses and pure cane brown sugar to produce a perfect blend of dry and sweet. With a sweet flavor profile on the nose, Northside Rum is ideal for popular cocktails, including the Hemingway Daquiri, Rum Punch or Piña Colada.

Rum Punch Recipe 

Ingredients: 

2 oz Northside Rum 

1 ½ oz orange juice

1 ½ oz pineapple juice

1 ½ oz lime juice, freshly squeezed

1 tbs grenadine (for color)

Garnish: pineapple wedge and maraschino cherry 

Instructions: Add rum, pineapple, orange and lime juices and grenadine into a shaker filled with ice and shake until well-chilled. Strain into a Hurricane glass over fresh ice. Garnish with a pineapple wedge and maraschino cherry.