The Caribbean and the Americas produce the most rum. And, yet, over 100 countries make rum. Despite what people might say, authorities do regulate rum. And, each country defines how to make and market rum. For that reason, labels on bottles are usually the best place to start – either at your liquor store or an online shop.
There have been many attempts to define rum styles. But lines are being blurred and rum has outgrown some old cliches. Some terms have stuck which are not too helpful. The colour of rum is not a style, it tells you nothing about the processes used, but most retailers still use it. Perpetuating myths isn’t a great default and confuses many new folk to rum – unwittingly assuming it must be true.
Using geography as a basis of rum styles would appear to be a natural and logical way to go, has its challenges. On the ground, distillers and brands want to do things their own way and ‘disrupt’ the market where possible to get seen. As an example, this can lead to a number of philosophies on one small Caribbean Island – just ask Grenada or Barbados!
Unlike whisky, rum doesn’t have an international cohesive framework. The absence of strong leadership isn’t helping the category. Even if you did propose a good solution, it could take years to be adopted. AOC Martinique took 20 years, GI in Jamaica took 10 years, and the Gargano Classification was introduced in 2015 but hasn’t been widely adopted.
The best way is probably using a balance of geography, distilling styles, and evolution of descriptors that producers adopt and adhere to. Just like balance in spirit brought by good pot/column blend rum!
Language in rum is important, so we’ll cover this to understand the styles better. These figures are only estimates; rum producer languages: 50% English, 30% Spanish, and 10% French Speaking. For rum consumers language, English and Spanish are closer to parity with it being so popular in Latin America. So, let’s dive into the styles by language.
English Speaking Styles
Barbados, Bermuda, Belize, Canada, Cayman Islands, Guyana, Jamaica, Trinidad, United States, Scotland, Ireland, Northern Ireland, Wales, and England.
We’ll start with some favourite terms found on your liquor shelf to help demystify its rum style.
White Or Silver Rum is clear rum (a better descriptor). This umbrella term for a light-bodied rum with a clean, crisp flavour that is often mixed. Associated with multi-column distilled light rum which is aged and then charcoal filtered. But ‘white’ rum can be unaged and flavourful.
Dark or Black Rum is aged for an unknown period in oak casks. Dark in colour, and sweetened can often mask the base spirit. It’s a full-bodied spirit with caramel flavours. Used in both sipping and mixing, especially in Tiki cocktails
Demerara Rum is specifically made in Guyana, there’s only one distillery, and is GI recognised by the EU.
Flavoured Rum is similar to spiced rum with a young rum base and; Coconut, fruit flavours like banana, or pineapple or other flavours like coffee, nut or chocolate.
Gold, Golden, or Amber Rum is rum usually aged a little longer than white rum, in oak casks for up to about 4 years. Has taken on a golden colour from ageing and a more complex flavour – suitable for sipping or mixing.
High Ester Rum or funky rum is created during bacteria-rich long fermentation using dunder and muck. This produces very ripe banana aromas and is sometimes called high hogo (from the French haut gout, which means slightly spoiled, but tasty flavours)
Overproof Rum is a style of rum that is higher in alcohol, bottled at 100 proof or 50% abv or more, 151 on the bottle.
Spiced Rum is a young rum base infused with spices, such as cinnamon, cloves, nutmeg, or vanilla, with sweeteners or fruit flavours. Can be lower proof and varies widely, and is popular in cocktails and mixed drinks.
Navy Rum is usually a blend of rums from Guyana or Jamaica to reflect the old navy grog given as rations to sailors.
XO rums are mostly aged 6 years or more, but some brands have different aging periods. For example, Plantation rum bottling s age is from 8-15 years, while Mount Gay XO blends rum aged from 5 to 17 years. So, it’s best to read the label.
Navy Strength Rum is usually 57% abv young, dark, and rich caramel in flavour.
Queens Share Rum is a term with origins in Cognac popular in American rum but spreading. From the Queens’s cut, a distilling term for a cut in the spirit run that is considered the sweetest part of the run. redistilling the seconds – the transitional distillate between the rich hearts and bitter tails.
Single Estate Rum is a rum that is made all at that estate, raw material and all. So, if molasses rum that means having a sugar refinery to use their own molasses in their production. Quite a large commitment, when looking at the price tag on the bottle. complexities.
French Speaking Styles
Guadeloupe, Martinique, Haiti, Saint Barts, French Guiana, Réunion, French Polynesia, New Caledonia.
Now to French-speaking rum, often referred to as ‘Rhum,’ this spelling only means rum and doesn’t define a style. Rhum Agricole on the other hand, does refer to style and specific processes.
The French call molasses rum, industrial rum – no romance there! Grand Arôme on Martinique is a high-ester molasses rum and a Réunion distillery distills both cane juice and molasses. They actually make more molasses rum than French Caribbean producers make cane juice rum.
Martinique and Guadeloupe rum is very strictly controlled by French law, AOC & PGI. Everything from harvest to fermentation times and labelling. Distilled on Creole Column stills created locally. They also age in French oak.
Grand Arôme is Rhum Industriel made from fermented molasses and vinasse (lees or dunder).
AOC Martinique Rhum Agricole is aged for at least 3 months. without additives
Rhum Blanc is clear, rested in large vats (foudre de chêne imparts less colour) for minimum 6 weeks.
Rhum Elevé Sous Bois = aged minimum 1 year, usually between 12 and 18 months in French oak.
Rhum Paille (pale) is straw-coloured rum aged less than the three years required for Rhum Vieux.
Rhum Vieux (old) is aged a minimum of 3 years in less than 650-litre barrels.
VO (Very Old) is aged a minimum of 3 years
VSOP, Reserve Speciale, Cuvee Speciale, and Tres Vieux all must be aged a minimum of 4 years.
Extra Vieux, Grande Reserve, Hors d’Age, and XO all must be aged a minimum of 6 years.
Réserve Spéciale, Vieille Réserve & Cuvée Spéciale sometimes appear instead of XO
Millésime [Year] is a vintage bottling.
Rhum Arrangé is a French favourite from Reunion usually a lower ABV rum sweetened with macerated fruit inside and closer to a rum liqueur.
As well as minimum age, AOC rums have designated production areas. In general, there are flavour nuances and price levels between these names.
A few years ago, on a trade visit to distilleries in Cognac, France, we learned that the term “Fine Champagne” in Cognac refers to the quality of the soil, not the famous drink. This is French marketing at its best. When visiting a distillery or festival taste as many as you can, ask questions and you’ll learn so much more directly from producers.
Spanish Speaking Styles
Colombia, Cuba, Dominican Republic, Ecuador, Guatemala, Panama, Peru, Philippines, Puerto Rico, Trinidad, Venezuela
Latin rum, Hispanic or Spanish style rum as it’s widely known. Here’s a generic statement; Spanish-style rum is often column-distilled, lighter, and molasses rum. Which is definitely not always true. Spanish distilling influences evolved from sherry and brandy, so you can expect a ‘solera system’ ageing barrel ageing system.
This is where barrels (called criadera) are connected. When rum is drawn down to the bottle, other younger rum is added to the blend to keep the mother spirit going. It’s a mix of ages and some producers put a number on the bottle which represents the older age rather than the youngest age.
Ages used differ between brands, so below is just a rough guide. Now, let’s take a look at the Spanish names you’ll see on store shelves:
Carta Blanca or Superior is a blend of rums aged 1-2 years charcoal-filtered
Añejo Blanco is white rum aged 1 year
Carta Oro (Gold) is a blend of rum aged 3-5 years
Claro (Clear) is a blend of rums from 2-3 years old if Venezuelan
Añejo (aged) is not defined but is often aged 2-5 years
Carta Negra (Black) is aged up to 4 years old
Añejo Especial or Viejo (old) is aged up to 5 years.
Añejo Reserva can be aged 5-6 years
Extra Viejo (extra old) can be aged from 3 to 8 years
Extra Añejo is usually aged 8 to 12 years in oak
Gran Reserva can be a blend of aged rums with a number on the bottle.
Centenario (century) can be a blend of rums aged up to 20 years
In certain Latin countries, there are many regulations for labelling different types of rum. When you see labels like Ron de Venezuela, Ron Cubano, or Ron Dominicano, it means the rum is regulated and there are restrictions on how it can be labelled.
Distilling Styles
Rum and whisky are similar because they both involve farming, fermentation, distilling, and aging. However, in rum, fermentation is much more of a key marker of a style than in whisky. Fermentation unlocks flavour in rum. Distillers have a choice to go short, medium, or long depending on the desired outcome.
The Gargano Classification tried to classify rum techniques, but it’s not easy for regular rum drinkers to understand. ‘Single’ has the same meaning as in whisky, made at the one distillery. If you see Pure Single Agricole Rhum, Pure Single Rum, or Single Blended Rum on a label then you can tell there’s dedication at work. It demands a premium.
When it comes to quality, age isn’t always better, it depends on the flavour profile you like and if using it for a mixer, cocktail, or drinking neat. There’s a general trend towards more flavourful rum which can be longer fermentation rather than age in a barrel, it’s ultimately up to the buyer to what they prefer.
It’s well worth experimenting and asking your local distillery to try their new expressions.
To learn more on rum styles, check out the rum profiles on our world rum map
Rum Styles Recap:
- Rum is regulated from country to country on how it can be made and marketed. This means labels on bottles are a good starting place for learning about rum styles. However, label restrictions mean you might find more info on brand sites or speak to your local rum shop.
- No single authority defining rum styles has led to confusing or sometimes misleading marketing. Rum needs an update, and a new way to classify it that is easy for everyone to understand.
- English-speaking rum styles are often marketed by colour which isn’t helpful. It’s also defined by the type of still used like pot and column blend. They can have longer fermentation, high proof, and age numbers tend to be youngest in the bottle.
- French-speaking rum styles have strict rules, like in Martinique and Guadeloupe Rhum Agricole. They use Cognac naming on labels for aged rum, which was simplified for English trade centuries before.
- Rum styles are evolving so watch this space are trends emerge and industry collaboration redefine the landscape.
- Spanish-speaking rum styles are often column-distilled, have shorter fermentation, and are not always molasses-based. There’s a Latin philosophy where the cask drives the flavour.
- Spanish-language rum terms are used to indicate age or quality, much like in French. However, these terms can be ambiguous, as they are not standardised.
Use our map to view producers in situ and explore neighbouring producers to compare their uniqueness.
This is an introductory overview on rum styles, the subject is deep and evolving, so follow our latest posts to see how the rum category is changing,
Sources and resources:
https://cocktailwonk.com/ https://rumporter.com/ https://therumlab.com/ https://www.rumcast.com/
And our own resources