🌴 Rum and sugarcane spirits

Rum is a spirit drink made from fermented molasses, syrup or sugarcane juice, distilled below 96 % vol. so that the characteristic aromas of rum remain. The minimum strength in the EU is 37.5 % vol.; rum may not be flavoured, and diluting it with pure alcohol is forbidden.

The raw material is fermented, and the distillate is run in pot or column stills and usually aged in oak barrels. Only caramel for colour and sugar up to 20 g/l are permitted, and adding alcohol is not allowed. In Martinique, rhum blanc simply rests after distillation without wood, while rhum élevé sous bois spends at least 12 months in wood; cane-juice distillate there is distilled at 65–75 % strength.

In the EU it is category 1. For protected names, “traditionnel” or “agricultural” may be added to the legal name, the latter only for cane-juice rum from the French overseas departments or Madeira. Brazilian cachaça is a distillate of fermented cane juice at 38–48 % vol.

Protected names are Rhum de la Martinique (AOC since 1996, exclusively from cane juice), Rhum de la Guadeloupe, Rhum de la Réunion, Rum da Madeira and Ron de Guatemala. “Traditionnel” means distillation below 90 % vol., no sweetening and more than 225 g of volatile substances per hectolitre of pure alcohol.

Why it matters to you. Dark colour does not mean ageing: caramel is allowed. “Agricole” points to cane juice, not molasses. Martinique rhum vieux has spent at least three years in oak. WHO: no safe level of alcohol exists.

Other sections of this topic: Agave: tequila and mezcal; Whisky; Grape brandies; Liqueurs; Bitters and bitter spirits; Asian spirit traditions; Mulled wine and fortified wines; How spirits are made; Label, law and health. All sections are gathered on the “Spirits” page.