Rum

Rum is a liquor made from sugar cane. It can be made via molasses (the syrupy by-product of sugar production) or via fresh sugarcane juice. After fermentation and distillation, you have the base, which is then often aged in wooden barrels. As simple as it sounds, the result is versatile: from light and fresh to deep and complex.

Europe has imposed rules and distinguishes between "rum" and "spirit drink". A drink can only be called rum if it:

1. is made from sugar cane products

2. is fermented and distilled

3. has a maximum alcohol content of 96% at distillation

4. contains at least 37.5% alcohol at bottling

5. contains no flavourings or large quantities of sugar

If producers do use extra flavourings, lots of sugar or other additives, it legally becomes "spirit drink" or "spirituose" instead of rum.

In Europe, this difference has come about mainly because of stricter and clearer rules around protected drink categories. "Rum" is not a non-committal marketing term in the EU, but a legally defined category. If a product does not exactly meet that definition, it can no longer officially be called rum and must be sold as a "spirit drink", for example.

The main rules are in the European geographical indications and spirit legislation, now under Regulation (EU) 2019/787.

The heart of the problem usually lies in one of these points:

• Added flavourings
  Real rum may not simply be flavoured with, say, vanilla, chocolate or other distinct flavourings if it is still to be called "rum". Once the additives fall outside the permissible limits, it legally becomes a "spirit drink".
• Added sugar or sweeteners
  There are limits on how much sugar or sweetening can be added without losing the "rum" category. Some producers used to add relatively large amounts of sugar to make the drink softer or fuller. Stricter controls required those products to be relabelled.
• Alcohol from other raw materials
  Rum must come from sugar cane products such as molasses or sugar cane juice. If neutral alcohol of other origin is added (e.g. grain alcohol), the product falls outside the definition.
• Production method or strength
  Minimum alcohol percentages and production methods are also set by law.

Especially in recent years, enforcement has become stricter. As a result, you see that some brands that were sold as rum for years suddenly got "spirit drink", "spiced spirit drink" or "rum-based spirit drink" on the label.

A well-known example are certain "spiced rums". Many consumers still call them rum, but legally some of them cannot be called rum in Europe because they are too strongly flavoured or sweetened.

That does not necessarily mean the quality is worse - just that the product no longer fits within the strict EU definition of rum. Some enthusiasts actually find these stricter rules positive, as it makes it clearer what is pure rum and what is a flavoured variety.

The question "which rum is good?" seems simple, but the answer depends entirely on personal taste. Instead of immediately reaching for specific bottles, it makes more sense to first consider what you would like to drink. Do you like soft, sweet flavours like vanilla, caramel and honey, or do you rather prefer fresh and light notes like citrus and coconut? Maybe you just go for something more powerful with wood, spices and cocoa, or even a more pronounced, funky style with ripe fruit and an almost wild intensity. After all, rum is one of the most diverse spirits, and "tasty" means something different to everyone.

In addition, the moment also plays a role. A light, fresh rum comes into its own in cocktails and on hot days, while a richer, fuller rum is better suited to drinking on its own or as a digestif. There are also styles that sit somewhere in between: accessible enough for mixed drinks, but with enough character to appreciate solo as well.

By approaching the question in this way, you will not only discover what you yourself find a tasty rum, but you will also eventually begin to better understand why that rum suits you.

The best-known subdivisions are white, gold and dark. White rum is bright, fresh and perfect for cocktails like mojito or daiquiri. Golden rum has a bit more body thanks to a short maturation. Dark rum matures longer and develops rich, spicy notes that you can safely drink pure. And then there is spiced rum, where spices like vanilla or cinnamon give it an extra sweet twist.

Broadly speaking, you can distinguish the following styles:

• White rum: clear and light in flavour
  
  
• Gold rum: golden, richer flavour than white rum with notes of caramel and vanilla
  
  
• Dark rum: dark, deep in colour, with rich and complex flavours such as molasses, chocolate and spices
  
  
• Spiced rum: flavoured with spices such as cinnamon, cloves and vanilla
  
  
• Overproof rum: high alcohol content, often above 50%
  
  
• Flavored rum: Added flavours such as coconut, pineapple or mango

This rum is known for its full, rich and complex flavours. The English-style rum often has notes of molasses, caramel, fruit and spices.

This style rum is made from molasses and is often distilled in pot stills, resulting in a robust flavour profile. According to American Chemical Society, rums from pot stills contain more esters and higher alcohols, which contribute to the complex flavour.

Countries where the specific style of rum is traditionally produced include Jamaica, Barbados, Guyana and Trinidad. Well-known brands of English-style rums include Appleton Estate, Mount Gay and El Dorado.

Spanish-style rum ("Ron") is lighter and sweeter, with a smooth and refined taste. These rums often have notes of vanilla, caramel and tropical fruit.

It is made from molasses and often distilled in column stills, resulting in a lighter, purer rum. Column stills allow for more efficient distillation, giving the rum a more consistent character. Furthermore, these rums are often aged in a so-called Solera system.

Countries where the specific style of rum is traditionally produced: Cuba, Puerto Rico, Dominican Republic and Venezuela, brands like Bacardi, Ron Zacapa and Havana Club probably sound familiar.

French-style rum has an earthy, grassy and sometimes floral flavour. It is often complex and can range from light and fresh to rich and spicy. It is a real "love it or hate it" type of rum: some swear by it and others revile it.

This rum is made from freshly squeezed sugarcane juice and usually distilled in pot stills. Production often follows strict standards, such as the AOC (Appellation d'Origine Contrôlée) in Martinique, ensuring consistent and high-quality production.

Countries where this particular style of rum is traditionally produced: Martinique, Guadeloupe and Haiti. Well-known brands include Rhum Clément, Rhum JM and Barbancourt.

Unlike with cognac, these designations are not regulated within rum. These designations in rums therefore often say more about quality or style, but do not necessarily refer to an explicit (minimum) age of the spirit in the bottle.

Most rums are around 37.5% to 40% alcohol. But beware: there are also so-called overproof rums that easily exceed 60%. These will immediately spice up your cocktail - or provide a solid punch when drunk straight.

It's all in the base. Rum is usually made from molasses, while cachaça (from Brazil) and rhum agricole (from the French Caribbean) always come from fresh sugarcane juice. The result? Agricole and cachaça often have a somewhat grassy, spicy touch, while rum tends to be rounder and softer.

For fresh mixed drinks such as a mojito or daiquiri, it is best to choose a light white rum. Tiki cocktails or a Dark 'n Stormy, on the other hand, get more depth from a dark or spicy rum. In short: your choice of rum makes all the difference in your glass.

Aged rums from Barbados, Jamaica or the Dominican Republic, for example, are often smooth, complex and ideal to enjoy pure. They can easily compete with a good whisky or cognac in terms of depth.

Rum tends to be sweeter and rounder thanks to the sugar cane. Whisky can be malty, spicy or smoky, while brandy is more likely to have fruity, wine-like notes. A matter of taste, but rum often has a more tropical character.

Rum usually matures in ex-bourbon barrels. Due to the warm climate in the Caribbean, this is faster than for whisky in Scotland. As a result, an 8-year-old rum can already taste surprisingly intense.

• Pot still-rum is rich, powerful and complex because it is distilled in smaller batches.
• Column still-rum is lighter and cleaner, ideal for blending.

Many brands combine both styles to get a balanced profile.

Solera System rum refers to a maturation method where young and old rums flow together. In a Solera System, barrels of different ages are stacked on top of each other, with the oldest rum sitting at the bottom. Bottles are filled from these lower barrels, and then the barrel is replenished with rum from the row above, and so on. The result is a blend of quite a few different ages that results in a flavourful, complex final product that is still consistent in quality, style and recognisability. Because the oldest barrels at the bottom are always diluted with younger rums, the final product in a properly functioning Solera system, after decades of production, basically still contains traces of the very first, oldest rum the process ever started with.

The year number on the bottle then often refers to the oldest rum in the blend, not the average age.

Yes, that is a must. Whether it is molasses or sugarcane juice, rum must always come from sugarcane. Other sugars (beet, palm, etc.) are officially outside the definition.

The base for a rum can usually be reduced to one of the following groups:

• Molasses (molasses, syrup): Molasses is fermented and distilled, after which the rum can be aged in barrels. Molasses is a by-product of sugar production and contains many sugars that are converted into alcohol and complex flavourings during fermentation.
  
  
• Suger Cane Juice : This rum is known for its natural, unadulterated taste of sugar cane. In this rum, the juice is directly fermented and then distilled.
  
  
• Spiced rum: Base rum to which spices and sometimes additional flavours are added during or after the distillation process.
  
  
• Sugar Cane Syrup: Sugar cane syrup is fermented and distilled. The use of sugar cane syrup gives the rum a more concentrated and pure sugar cane flavour.
  
  
• Sugar Cane Honey: This substance, also known as "miel de caña" in Spanish, is a thick, syrupy liquid obtained by boiling the juice of sugar cane until it thickens, but before it crystallises into sugar. This method is less common and results in a rum with a unique, rich flavour.
  
  
• Arranged rum: Base rum is mixed with various flavourings and left to macerate for some time. This gives the rum a distinct and often sweet profile.

Molasses is a syrupy by-product of sugar refining. It is created when sugar cane or sugar beet is processed to produce sugar.

The difference between white and dark rums is mainly in the production methods and ageing times, resulting in different flavours, colours and uses. White rum is clear and translucent, has a mild and light flavour with subtle notes, and is often aged for a shorter time than dark rum, usually in stainless steel tanks or neutral barrels to preserve its colour. This rum type is popular in cocktails such as mojitos and daiquiris, where a subtle rum flavour is desired without affecting the colour of the drink.

Dark rum, on the other hand, is dark brown to almost black in colour, with a rich and full-bodied flavour that contains complex notes of caramel, vanilla and sometimes spices. This rum is aged longer in oak barrels, which contributes to its dark colour and rich flavour. Sometimes caramel is also added for extra colour and flavour. Dark rum is often used in cocktails where a stronger rum flavour is desired, such as in a rum old fashioned, or drunk pure as a sipping rum.

Rum was first produced in the Caribbean in the 17th century, with the first documented production in Barbados around 1650. Production quickly spread to North America, especially to the colonies in New England, where rum became an important trade product.

Rum played a crucial role in the transatlantic slave trade, also known as the Triangular Trade. Slaves from Africa were brought to the Caribbean to work on sugar cane plantations, while sugar and rum were shipped to Europe and North America. Locals and workers often had access to the rum produced locally, making it a popular drink among the lower social classes. This gave rum a negative connotation and it was seen as the drink for the poor. Today, this image has completely changed is rum is a versatile and popular drink.

In the 17th and 18th centuries, rum was the means of payment and exchange in the Caribbean. Sailors often received a ration of rum as part of their wages. No wonder pirates and rum have been inextricably linked ever since.

Basic rums like a brown Havana Club can be found in any shop or supermarket these days, but there is so much more! With over 1,000 rums in our range, Drankenshop Broekmans is the right place for all your rum needs, no matter what colour, flavour, profile, brand, country or price range you are looking for.