Rum is produced from sugarcane or its byproducts like molasses through fermentation and distillation. It originated in commercial production in Barbados in the 1600s and was an important spirit in early America. The production process involves fermenting sugarcane juice, syrup or molasses with water and yeast, then distilling the result. Rum can be distilled once in a pot still or continuously in a column still, depending on the raw material. Aging significantly alters the spirit's character, while factors like distillation method and water quality also affect quality. The document's author is Adam Quirk, co-founder of a craft distillery producing whiskey, gin and other spirits.

1. 6/7/2018 Adam Quirk: All About Rum: How The Celebrated Drink Is Made
http://adamquirk001.blogspot.com/2018/05/all-about-rum-how-celebrated-drink-is.html 1/2
Adam Quirk
Wednesday, 16 May 2018
Rum is a distilled spirit produced from the sugarcane plant. It’s worth going to the nitty-gritty of how
this spirit is made and how far back its rich history goes.
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According to evidence, commercial rum production likely originated in Barbados in the 1600s where
it was part of a trade triangle involving sugarcane, molasses, and the slave trade during the colonial
days when there was significant rum production in the United States. Rum was largely deemed the
dominant spirit in the young U.S. nation before it cozied up with whiskey and bourbon.
The United States Government Federal Standards of Identity notes that the alcoholic distillate is from
the fermented juice of sugarcane, sugarcane syrup, sugarcane molasses, or other byproducts of the
plant, created at less than 190 proof in a way that the distillate exhibits the taste, aroma, and
qualities generally attributed to rum. It’s bottled at not less than 80 proof, too.
The base made from sugarcane juice or molasses is combined with water and yeast, and the
resulting mixture is fermented into something that is then distilled. Sugarcane-based rum is typically
distilled using a pot still, which entails a single distillation each time, while molasses-based rum is
distilled through a column still, a continuous distillation process.
A wealth of factors affecting rum quality include the raw fermenting materials, fermentation method
used, type of yeast used, distillation method, blending of various barrels of rum, and quality of water
for diluting the final product, to name a few.
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All About Rum: How The Celebrated Drink Is Made Adam Quirk
Adam Quirk is a former
operative at a tech startup and
the co-founder of Cardinal
Spirits, a craft distillery opening
in Bloomington, IN, that produces premium
whiskey, gin, vodka, rum, and liqueurs using
local ingredients. The company brought its
production facilities to downtown Bloomington,
which brought in great jobs and support to the
local community.
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The raw spirit from the still will lie between 70 and 95 percent alcohol by volume. Some rums,
specifically those for local Caribbean markets, are simply bottled and sold fresh from the still, while
most rum is aged, which then significantly alters the spirit’s overall character.
Adam Quirk is the co-founder of Cardinal Spirits, a craft distillery opening in Bloomington, IN, that
produces premium whiskey, gin, vodka, rum, and liqueurs using local ingredients. For similar reads,
visit this page.
Posted by Adam Quirk at 04:45
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