Perhaps more than any other spirit, rum is steeped in many cultures. Rum was a pillar of the black market for centuries, the product of a brisk trade spanning oceans and continents as it was smuggled by the rumrunners of yore. There are records of it mentioned in historical readings from Cyprus in the 1300’s, as well as in some of the accounts of Marco Polo a decade later who mentioned “very good wine of sugar” being shared with him from the peoples in the area that is now Iran. Carribean rum, which is where many of us associate its origins, was first discovered by slaves on sugarcane plantations when they realized that fermented molasses became alcohol.

Rum is so deeply enmeshed in so many cultures that even the origin of its name is hotly contested. Records from the 1650s suggest it may be derived from “rumbullion” or “rumboozle,” and that sounds about right to us. While the truth of its name may be lost to history, the rest of its story is not. Long associated with acts of rebellion, rum played a role in colonial America when it quickly spread in popularity through North America from the Caribbean. As popularity grew, rum distilleries were opened in Staten Island, NY and Boston, MA. Rum production became a thriving industry in colonial America, so much so that it was unjustly taxed as part of the Sugar Act–and we all know how that ended.

Put very simply, rum is crafted by fermenting sugarcane molasses or sugarcane juice, then distilling it. The resulting liquid is then more often than not aged in oak barrels. While all rums are produced using similar methods, there are many variations resulting from blending and aging processes.

The two main types of distillation to know about are column stills and pot stills. Column stills are a means of mass production because they are built for continuous distillation, while pot stills operate on a smaller scale and cease production after each batch of rum is made. Rum created in pot stills also has a significantly lower alcohol content than its column still counterparts, and it tends to be produced in much more limited quantities.

In addition to methods of production, there are also a variety of grades of rum to be familiar with. For example, you may have wondered about the difference between white rum and dark rum. What makes rum extra confusing is that it is somewhat of a lawless spirit. Because it is produced in so many countries, it is therefore less standardized than most liquors. There are, however, a number of categories of rum that are generally agreed upon.

Light Rum

Also sometimes known as white rum, light rum distills clear. A key export of Puerto Rico, light rum is known for its sweetness and it is often used in cocktails. While it is usually still aged, it is for a short time and filtered.

Gold Rum

By contrast, gold rum derives its deeper coloration by aging longer. Similarly to dark rum, gold rum is aged, but in bourbon barrels, which impart a distinctive aroma. It does not take on the complex characteristics of dark rum, so it still pairs well in cocktails.

Dark Rum

Dark rum is aged in charred oak barrels and often features the addition of additives like molasses. You can think of these like bourbon when drinking, as these are better for sipping than mixing.

Navy Rum or Overproof Rum

Any rum that is distilled at a much higher proof (50-60% ABV or higher). It is often favored for cocktails as a float because it is so strong and can easily be.

Rhum Agricole

Rather than being made from sugarcane molasses, rhum agricole is made from sugar cane juice. It can be made as a white, gold, or dark rum, and tends to be more complex with vegetal notes.

Spiced Rum

You guessed it, spiced rum is simply any other type of rum infused with spices. Spiced rum is a go-to for mixed drinks, though it can also be served neat. 

Due to the lack of standardization in rum, there are even more varieties than what’s listed here. For future research into rarer varieties, there is also the Brazilian sugar cane spirit Cachaça, Aguardiente, vintage rums, and even premium rums that come at a higher price point and are best enjoyed neat.

Keeping in tune with its tropical reputation, rum can be infused with pineapple or coconut after it is distilled, as fruit pairs very well with the sweetness of the spirit. While rum is used in classics like the Daiquiri and Dark n’ Stormy, it also makes for an excellent base for Tiki cocktails and swizzles like Mai Tais and Painkillers. No matter what variation of rum or cocktail of choice, rum is guaranteed to transport your mind to a tropical beach at sunset.