Rum
Rum Spirit Guide
History
Rum's story begins with sugarcane, which was brought to the Caribbean by Christopher Columbus on his second voyage in 1493. By the early 1600s, enslaved workers on sugar plantations discovered that molasses — a byproduct of sugar refining — could be fermented and distilled into a potent spirit. The first recorded mention of "rumbullion" appeared in Barbados around 1650.
Rum quickly became the economic engine of the colonial Caribbean and a key commodity in the triangular trade. It was the daily ration of the British Royal Navy from the 17th century until 1970, when the tradition was finally discontinued. In colonial America, rum was more popular than whiskey, and New England rum distilleries were among the most profitable enterprises in the colonies.
The 20th century saw rum evolve from a rough, utilitarian spirit into a diverse and sophisticated category. Cuban-style light rum fueled the cocktail culture of Havana in the 1920s and 30s, giving birth to the Daiquiri and the Mojito. Today, rum is experiencing a golden age, with premium aged expressions, single-estate bottlings, and agricultural rums from Martinique and Guadeloupe earning recognition alongside the finest spirits in the world.
How It's Made
Rum is made from sugarcane in one of two forms: molasses (the thick, dark syrup left after sugar crystals are extracted) or fresh-pressed sugarcane juice. The vast majority of the world's rum is molasses-based, while rhum agricole from the French Caribbean uses fresh cane juice, producing a grassier, more vegetal spirit.
The fermentation process varies widely — some producers use fast-acting commercial yeasts for a clean, neutral fermentation, while others rely on wild yeasts or proprietary strains that develop complex esters and flavors over longer fermentation periods. Jamaican pot-still rums, for example, are famous for their intensely funky, ester-rich character.
Distillation takes place in column stills (for lighter rums), pot stills (for heavier, more flavorful rums), or a combination of both. After distillation, white rum may be filtered and bottled immediately, while aged rums spend time in oak barrels — often used bourbon barrels — where the tropical climate accelerates maturation. A rum aged five years in the Caribbean may develop the complexity of a spirit aged twice as long in a cooler climate.
Fun Fact
The British Royal Navy issued a daily rum ration to every sailor from the 1650s until July 31, 1970 — a day known in naval history as "Black Tot Day." Officers wore black armbands, and some sailors held mock funerals for the tradition. The last barrels of official Navy rum were sealed and stored, and bottles from that final batch now sell for thousands of pounds at auction.
Now Make One
18 recipes to try
Banana Daiquiri
Indulge in the tropical delight of our Banana Daiquiri! This refreshing cocktail blends the smooth flavor of ripe bananas with premium rum, zesty lime juice, and a hint of sweet simple syrup. Served over ice or blended to perfection, it's garnished with a banana slice for an added touch of paradise. Perfect for warm days and beach vibes, the Banana Daiquiri is a deliciously fruity escape that will transport you to your favorite tropical getaway.
Daiquiri
The Daiquiri is a classic cocktail that embodies the vibrant spirit of the Caribbean. Traditionally made with just three main ingredients—light rum, fresh lime juice, and sugar—this refreshing drink is known for its perfect balance of sweetness and tartness. Served either shaken or blended with ice, the Daiquiri is often garnished with a lime wheel or wedge, making it a visually appealing choice for any occasion. Its smooth, icy texture and zesty flavor make it a favorite for summer gatherings and tropical-themed parties.
Mai Tai
The Mai Tai is one of the most famous Tiki drinks in the world. Composed of rum, orange curaçao, fresh lime juice and orgeat (a nuanced almond syrup), it’s held sway over cocktail enthusiasts and Tiki aficionados for decades.
Zombie
The Zombie cocktail is a classic tiki drink that dates back to the 1930s. It is said to have been created by Donn Beach (Don the Beachcomber) in his tiki bar in Hollywood, California. The drink gained popularity as rum became more accessible, and the tiki culture blossomed in the mid-20th century. Named for its purported ability to leave drinkers in a zombie-like stupor, the Zombie is a potent combination of various rums and fruit juices, often served garnished with fruit and sometimes flames. The recipe can vary widely, but it typically features a mix of white rum, dark rum, apricot brandy, and a range of fruit juices such as lime and pineapple.
Alligator
Created by bartender Dante Wheat in Louisville, Kentucky.
Caipirinha
Brazil's national cocktail. Cachaça with muddled lime and sugar, rustic and refreshing.