The Origins and Evolution of Rum
Rum is the world’s most underestimated spirit category. It can be bright and clean, dark and brooding, grassy and funky, or silky and dessert-leaning—often without changing the base ingredient.
Its story runs through sugarcane agriculture, global trade routes, colonial history, and modern craft revival. Rum isn’t one thing. It’s a whole map.
Why Rum Matters
Rum matters because it’s defined less by a single rule and more by tradition. Different islands and countries developed distinct approaches to fermentation, distillation, blending, and aging—so “rum” becomes a category of families rather than one consistent style.
A simple way to navigate rum: start with the base (molasses vs. cane juice), then look at the still (pot vs. column), then consider aging and sweetness.
Quick Facts
- Origin: Sugarcane regions worldwide (Caribbean, Central/South America, beyond)
- Base ingredient: Molasses or fresh sugarcane juice
- Typical ABV: Often 40–50% (higher proof styles exist)
- Main style signals: Pot still vs. column still; “white,” “gold,” “dark,” aged; agricole/cane juice styles
- What shapes flavor: Fermentation length, still type, blending, aging, and (sometimes) added sweetness
- Common uses: Daiquiri, Mojito, Rum Old Fashioned, neat sipping
Where It Started
Sugarcane and fermentation
Rum begins with sugarcane. Where sugar is made, fermentation is never far behind. Early rum production grew alongside sugar production, with molasses providing an abundant (and cheap) fermentable base.
Regional identities form
Over time, local preferences and equipment shaped distinct rum cultures: heavier, ester-driven styles in some regions; lighter column-distilled styles in others; and grassy cane-juice rums where fresh cane was central.
How It Evolved
- Molasses becomes a base: rum production expands with sugar trade.
- Still technology diversifies: pot still and column still styles diverge.
- Blending and aging mature: house styles and long-aged expressions emerge.
- Cocktail culture: rum becomes foundational to classic and tropical drinks.
- Modern transparency push: enthusiasts care more about additives, provenance, and process.
- Premiumization: sipping rums gain serious attention beyond cocktails.
How to Taste It
Rum tasting is about identifying structure: sweetness (natural or added), fermentation character, and oak influence.
- Light/clean styles: citrus, vanilla, soft cane sweetness
- Pot still/funkier styles: ripe fruit, spice, sometimes “tropical” aromatics
- Aged styles: caramel, toasted oak, baking spice, dried fruit
Myths & Misconceptions
- Myth: “Rum is always sweet.” Reality: Many rums are dry; sweetness varies widely.
- Myth: “Dark rum means older rum.” Reality: Color can come from barrels, blending, or coloring.
- Myth: “Rum is only for tropical cocktails.” Reality: Great rum can be a serious sipping spirit.
Explore Our Curated Rum Selection
To explore what’s currently available, visit our Rum collection.
21+ only. Please drink responsibly. Orders are fulfilled by licensed retail partners and may require age verification at delivery.