This widely popular beach-day favorite begins with sugarcane, which is crushed to extract the sugar juice. There are many variables and practices a distiller has to choose from when making a rum, differing widely between regions. The most common custom is to process the sugarcane juice into molasses—a byproduct of producing crystalline sugar. The molasses is then either exposed to yeast existing in the native environment or, if in a sterile setting, selected yeast cultures are added. Sometimes the cane juice itself will be heated and reduced to a syrup that is then fermented. Fermentation time can range from a couple hours to a couple weeks. Once the fermented juice has peaked, it is ready for distillation, which refines the liquid into a higher-alcohol, purer spirit. At this point the liquid is clear. Most types of rum are then aged in oak casks—sometimes in old whiskey and bourbon barrels—which darkens the spirit’s hue and sophisticates its taste. Generally these casks are then blended together to ensure a consistent product and then cut with water to bottling strength.
“RUM, n. Generically, fiery liquors that produce madness in total abstainers.”
— AMBROSE BIERCE