What are the 3 types of rum?
Why do we refer to rum as light/white, gold and dark? We don’t talk about “Dark Whisky” or “Light Cognac...”
The main 3 categories that differentiate rums are batch/pot distilled vs. continuous multi-column distilled, aged vs. unaged and unmodified vs. modified/sweetened. “Dark,” “Gold” and “White” are food colors, not categories.
WHAT IS BATCH DISTILLATION?
Batch distilling with a copper pot still takes about 8 hours for 1500 liters and requires constant scientific & artisan organoleptic monitoring – checking for volatile compound separations with a hydrometer and sensory review for flavor & aroma. The interaction of distillate with copper neutralizes the acids and sulphur, “softening” the spirit. The traditional copper pot still design is actually very inefficient – in a good way: it allows persistence of congeners – the unique character flavors we look for in rum.
WHAT IS CONTINUOUS DISTILLATION?
Continuous distillation is high speed, large volume, inexpensive neutral (flavorless, odorless) alcohol production on an industrial scale. The “art” of distillation is greatly minimized by the continuous still in favor of efficiency, taking 10 minutes to distill what takes 8 hours in a pot still.
There are two types of continuous stills: copper and steel or aluminum. Copper is used to make rum, steel/aluminum is used to make fuel additives as they are more affordable metals, but do not “soften” spirit.
WHAT IS AGED RUM?
Aging is what will give any spirit real color - all spirits are clear when first produced. Only through the interaction between a spirit and a wood barrel will the color be imparted. In addition to color, aging in oak barrels reduces both acid and sulphur compounds typically resulting in a spirit that tastes "smoother" over time.
Aged rum is often placed in ex-bourbon, white oak casks for anywhere from several months to 15+ years as should be shown in an age statement. Per the U.S. TTB, the only legal age statement must read “Aged ____ Years” or “____ Years Old” and must refer to the youngest age in the blend.
Aging requires investing in & maintaining a wood cask “library”, lots of extra real estate and, well, time – obviously. It also causes evaporative loss or “Angel’s Share” of anywhere from 1-8+% annually, with the highest loss in tropical climates. All of this adds up to extra cost, but, in return, properly aged spirits benefit from extracted wood lignins & tannins for amazing flavor profile and added value for the sipper.
WHAT IS UNAGED RUM?
Unaged rum is bottled shortly after distillation. Non-reactive steel tanks or large inert wood vats (with massive staves too thick for interaction) are used for storage with no wood extraction occurring. Certain rums (and other spirits) benefit from being drank right off the still, unaged. Rums made from fresh pressed sugar cane juice (Rhum Agricole/Clairin/Cachaça) for example tend to be vegetal, peppery, bright and bold - these are all compounds/flavors that could be neutralized over time which is why many people prefer these spirits unaged. They're supposed to be big and bold!
WHAT IS UNMODIFIED RUM?
Unmodified rum has no additives, sweeteners or flavorings. There is a real art & science (and cost!!) to creating consistent unmodified spirits: Each step, from base product selection to fermentation to distillation has to be carefully & expertly navigated as every decision will affect the final outcome.
Naturally bitter E150a spirit caramel may be added solely to restore the natural color from the cask lost through dilution to bottling strength (~10 drops per gallon of water.) The practice is common in traditional rum and whiske/y, with the Scotch Whisky Act of 2009 allowing E150a by definition, and the TTB allowing up to 2.5% in some American whiskies.
WHAT IS MODIFIED RUM?
Modified or sweetened rum may have natural and artificial sweeteners added, as well as flavorings, perfumes, artificial colors, “mouthfeel” additives and chemical stabilizers --- all designed to replicate the body and flavor profile of pot distilled, aged rum. Modifiers can be allergens and/or the reason for the dreaded hangover, but they can also make for more affordable spirit options: production is simplified & economized because any shortcuts or errors can be amended by modifiers in the final result.
We've done a lot of educational deep dives into the production of rum, for more details on the topics above as well as a whole load of other information check out our Rum 101 page or head to the Cocktails & Communiqué blog!
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