Many of us drink it, but so few of us understand how rum is made. Here’s what rum is made from, and why its taste can vary so much across the board:

What is rum made from?

Rum starts its life as sugarcane, which is first harvested and crushed in a mill. The end result is a distilled, alcoholic drink made from the by-products of the sugarcane stalk (including cane sugar juice and molasses).

How is rum made from sugarcane?

There are three key methods usually employed to turn sugarcane into rum. In the first method, the sugar cane juice is made in to a syrup which is fermented and then distilled. The second method is simply fermenting the raw sugar cane juice and distilling it (without making a syrup). The third, most common, method is to ferment molasses made from the sugarcane juice.

The flavour and sweetness outcomes produced by these methods can be very different. Just like in wine and beer making, some producers of rum use natural fermentation methods, allowing yeast from the distillery to work its magic, or, instead, carefully controlling the level of yeast to ensure consistent outcomes. The time taken to ferment the sugarcane product can vary widely from distillery to distillery and the ‘brewer’s’ desired taste.

After the fermentation comes the all-important distilling, which happens in a large vessel (like a well-sealed oak barrel) at a controlled temperature. 

How is spiced rum made?

Once the rum has been distilled, rum producers can add spices and flavours to their brews. Often, at this point, a shorter second fermentation will occur. Vanilla bean, cinnamon, orange zest and star anise are common additions to spiced rum. Some rum aficionados will flavour their own rums with ingredients including lemongrass, pineapple skins, ginger and more.