Rum

Rum: The tropical spirit, between tradition and exoticism

When we think of spirits that embody escape, the warmth of the tropics, and ancestral craftsmanship, which one immediately comes to mind? Rum, of course. An iconic spirit of the Caribbean, Latin America, and the Indian Ocean, rum is much more than just a sugarcane spirit: it is a symbol of conviviality, diversity, and expertise. Whether white, amber, aged, agricultural, or traditional, rum tells the story of sunny lands, sugar cane plantations, and stills where magic happens.

Rum Terroirs: A Mosaic of Flavors

Rum comes in a multitude of styles, depending on its origin and production method. Each region brings its own unique touch, shaped by the climate, soil, and local traditions.

The Major Producing Regions

• The French West Indies (Martinique, Guadeloupe, Marie-Galante): Here, agricultural rum reigns supreme. Made from pure sugar cane juice (vesou), it is distilled using traditional methods. Martinique, with its Appellation d'Origine Contrôlée (AOC Rhum Agricole Martinique), is particularly renowned for its fine, aromatic rums.

White agricultural rum: Fresh, vegetal, and fruity, ideal for cocktails.

Aged agricultural rum: Aged in oak barrels, it develops notes of vanilla, spices, and candied fruit.

• The British and Spanish West Indies (Jamaica, Barbados, Cuba, Dominican Republic): Rum is often produced here from molasses, a by-product of sugar manufacturing. These rums, known as traditional rums, are rich, powerful, and sometimes very aromatic.

Jamaican rum: Renowned for its intense aromas of tropical fruits, spices and "funky" notes (long fermentation).

Barbadian rum: Elegant and balanced, with hints of caramel and nuts.

Cuban rum: Light and sweet, often used in cocktails (e.g., Mojito, Daiquiri).

• Latin America (Venezuela, Colombia, Nicaragua): Rums are often aged longer, offering sweet, vanilla, and woody profiles.

- Venezuelan rum (e.g., Diplomatico): Round and generous, with notes of chocolate and dried fruit.

• Indian Ocean (Reunion Island, Mauritius, Madagascar): Agricultural rums are highly prized here for their distinctive mineral character and freshness.

- Reunion rum: Often drier and more floral, with a hint of fresh cane.

- Mauritian rum: Balanced, with aromas of exotic fruits and sweet spices.

• New wave rums (mainland France, Australia, Philippines): Innovative distilleries are emerging, offering bold, artisanal rums, sometimes aged in unusual barrels (wine, beer, etc.).

The history of rum: From plantations to tasting glasses

The history of rum is closely linked to that of sugar cane, which was introduced to the colonies by Europeans in the 17th century.

- 17th century: Rum distillation began on plantations in the West Indies, where slaves discovered that molasses (a by-product of sugar production) could be fermented and distilled. Rum quickly became a currency of exchange and a major export product, particularly to Europe and North America.

- 18th century: Rum plays a key role in the triangular trade. It is used to buy slaves in Africa and then sold in Europe and America. The British navy adopts it as a daily ration for its sailors ("Nelson's Blood").

- 19th century: Industrialization and the rise of modern stills allow for more consistent production. Agricultural rums (made from sugarcane juice) develop in Martinique and Haiti, while molasses rums dominate elsewhere.

- 20th-21st centuries: Rum became a globally popular spirit, with the emergence of iconic brands (Havana Club, Bacardi, Clément, Rhum J.M). Aging and blending methods were perfected, and aged rum gained recognition.

Rum production: From cane to glass

Rum production is either artisanal or industrial, depending on the distillery, but always involves a number of key stages.

1. Sugar Cane Harvest

The cane is cut by hand or mechanically, then crushed to extract the juice (vesou) or molasses.

2. Fermentation

- For agricultural rum: The vesou is fermented naturally or with selected yeasts for 24 to 72 hours.

- For traditional rum: The molasses is diluted with water and fermented, sometimes for several days to develop more complex aromas (particularly in Jamaica).

3. Distillation

There are two types of stills:

- Column stills (or "coffey stills"): Used for light, neutral rums (e.g., white rum for cocktails).

- Pot stills: Produce more aromatic and powerful rums, with fruity or spicy notes.

4. Aging

Rum is aged in oak barrels (often having previously contained bourbon, cognac, or sherry). The duration and type of barrel influence its color, bouquet, and complexity:

- White rum: Unaged or aged for a few months, then filtered to maintain its transparency.

- Amber rum: Aged for 1 to 3 years, with vanilla and spicy notes.

- Old rum: Aged for 3 years or more (up to 20 years or more for the finest vintages), developing aromas of wood, candied fruit, and cocoa.

5. Blending and Bottling

Cellar masters blend rums of different ages and barrels to create balanced cuvées. Some rums are reduced to a specific alcohol content (usually 40-50%), while others are bottled at cask strength (their natural alcohol content).

Types of rum and their characteristics

Rum tasting: A sensory journey

Rum can be tasted in many different ways, depending on its characteristics and the occasion:

• Neat: For aged or agricultural rums, in a tulip glass or copita, to concentrate the aromas.
• With a little water: To open up the aromas of full-bodied rums (e.g., Jamaican rum).
• On ice: Refreshing for amber or aged rums.
• In cocktails: Rum is the star of the great classics:
• mojito (white rum, mint, lime, sugar, soda).
• daiquiri (white rum, lime, sugar).
• ti' Punch (agricultural rum, lime, cane sugar).
•    Mai Tai (amber rum, pineapple juice, almond, triple sec).

Which rums for which occasions?

• Aperitif: White agricultural rum (e.g., Rhum Clément Canne Bleue) or amber rum in Ti’ Punch.
• Cocktails: Traditional white rum (e.g., Havana Club 3 Years) or amber rum (e.g., Rhum Clément VSOP).
• Neat: Aged or vintage rum (e.g., Rhum J.M XO, Diplomatico Single Vintage).
• Dessert: Flavored rum or aged rum to be enjoyed with a cigar or dark chocolate.

Rum is a spirit with a thousand faces, capable of transporting the senses from sunny plantations to trendy bars in big cities. Whether enjoyed neat, in a cocktail or infused, it embodies the joie de vivre, creativity and expertise of the men and women who produce it. So, which rum will take you on a journey today?