Rum, Rhum, Ron, and related liquors are known by many names, but the common denominator is that they are distilled from sugarcane juice or molasses. As a byproduct of sugar production, and as French, Spanish, and English ships crisscrossed the globe, Rum became one of the most popular spirits during the Colonial era. Though modern Rum is made in Asia, Africa, and Australia, our primary selection is from the Caribbean Sea and places like Barbados, Jamaica, Puerto Rico, Guyana, Haiti, and St. Lucia.
The main classifications for Rum are color, age, and distillation method (either artisanal pot still or the more efficient continuous column stills). Silver, Gold, Dark, Spiced, and flavored Rums can all go into cocktails; barrel-aged rums are meant for sipping like Cognac. Still, the origin of Rum tells you a lot about the flavor profile. Commercial Puerto Rican Rums generally have a clean, easy-drinking flavor. If you like funky and earthy Rums, try Rhum Agricole from the French Caribbean, over-proof Jamaican Rum, or a well-aged Añejo from Guyana. Also, check out Aguardiente, Cachaça, Charanda, and Clairin for further sugarcane spirit exploration. Whatever the style, it's easy to understand why colonists, flappers, artists, and mixologists fell in love with this beautiful spirit.
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