Rum, and its fraternal twin, cane spirit, is created by condensing fermented sugar and H2O. This sugar derives from the sugarcane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, muggy residual that remains after sugar cane juice is poached and the candied sugar is extracted.

Most Rum is made from molasses. Molasses is over fifty% sugar, but it likewise holds substantial amounts of minerals and other trace elements, which can add to the ultimate flavour. Rums created from cane juice, chiefly on Haiti and Martinique, have a naturally smoothen palate.

Dependant on the recipe, the "wash" (the cane juice, or molasses and H2O) is fermented, applying either civilised yeast or airborne angry yeasts, for a time period ranging from twenty-four hours for light Rums up to several weeks for heavy, full varieties.
Distillation of Rum

All Rums break through of the still as clear-cut, colorless spirits. Barrel aging and the use of added caramelized sugar act upon their final colour. Since caramelized sugar is baked sugar, it can be honestly said that only natural coloring agents are employed.

Lighter Rums are highly adjusted (purified and combined) and are created in column or continuous stills, after which they are typically charcoal-filtered and occasionally aged in old oak tree barrels for a few weeks to add a level of smoothness. Most light Rums have minimum flavours and sweetness, and are identical similar to Vodka, specially those brands that have been charcoal-filtered. Heavier Rums are typically distilled in pot stills; like to those used to produce Cognacs and Scotch whiskey*. Pot stills are less "effective" than pillar stills and some congeners (fusel oils and other flavour elements) are carried forward with the alcohol. Some brands of Rum are made by combining pot and column distilled Rums in a style similar to Armagnac production.