Drinks from fermented cane sugar juice have been produced since ancient times and probably originated in India or China. Rum as we know it today was first distilled in the 17th century on the sugarcane plantations of the Caribbean and, tradition has it, on the island of Barbados.
Sugarcane for rum production is harvested by hand and then crushed to release the juice. There are three different ways in which it can then be processed, producing three different bases. This is then either fermented naturally, where the sugars are left in open vats to rely on the natural yeast present in the environment, or controlled, with specific yeast cultures added. Most distilleries use a combination of the two techniques. Rum can be distilled using either a pot still or a continuous still. As with whisky stills, each is unique and handmade. The raw spirit is generally collected from the still at between 70% and 90% alc/vol. Unlike whisky and vodka, which emerge as a clear spirit, freshly-distilled rum can vary in hue from clear to black.
Rums may be infused with herbs and spices, and even with fruit. They can be aged in oak barrels, or in some cases bottled immediately. Rum doesn’t need to age for as long as a spirit such as whisky, and it reaches maturity a lot faster. It will also go over the top faster if left too long. This more rapid rate of aging is partly down to the Carribean climate. As with whisky, most rum is blended before bottling with other batches of differing ages, and is diluted with water for a consistency that normally sits between 40% and 50% alc/vol.
500ML BOTTLE OF KIMA KOLA INCLUDED WITH EVERY BOTTLE OF RUM BELOW