- 1
The sugar
Molasses, the dark syrup left after sugar is crystallised, is diluted and fermented. In the French islands fresh-pressed cane juice is also used (rhum agricole).
- 2
The ferment
From one day with fast yeasts to two weeks and more with wild yeasts and old 'dunder' in some traditional heavy rums.
- 3
The still
Every kind of still: double pot stills with retorts for heavy, fruity rums, multi-column stills for light ones.
- 4
The wait
Usually ex-bourbon barrels. In the tropics a cask can lose 6–10% a year, so a few years there do what takes far longer in Scotland.
The rules
- No single world definition: rules differ by country and island
- In the EU: from sugar-cane products, at least 37.5% abv
- Rhum agricole of Martinique: fresh cane juice, under an appellation
In the glass
From light and clean to heavy with banana, pineapple and glue-like esters.