Rum 02: How Rum is Made & Key Areas of Flavor Impact

From sugarcane to spirit, every choice leaves a fingerprint on flavor.

I am terribly behind this month on our lessons, and I apologize for this! Between launching the Flavour Report magazine, embarking on a tour of distilleries in southern Ontario, and preparing for presentations at the upcoming American Distilling Institute Conference, I have been running like a chicken with their head cut off. Nevertheless, let’s dive in!

Rum is famously diverse, and that diversity isn’t just about where it’s made, it’s about how it’s made. From cane field to cask, distillers make dozens of decisions that shape whether a rum ends up grassy and bright, rich and molasses-heavy, or funky enough to feel like overripe fruit left in the sun.

Let’s walk through the process, step by step, and highlight the key areas where flavor is created.

In this lesson we’re going to dive into 6 main production processes that drive the beginning flavor foundations for rum:

• Raw Materials

• Fermentation

• Distillation

• Maturation

• Blending & Additives

• Bottling Strength