A history of rum
Unlike Tequila or Champagne, rums are produced throughout the world, but most come from the Caribbean; it’s the center of world rum production and every major island produces its own distinct style and flavor.

Barbados is thought of as the birthplace of Rum and its Rum is light, sweetish Rums and the Mount Gay Distillery, started in 1663, is the oldest known operating Rum producer in the world.

Cuba produces light-bodied, crisp, clean Rums, but as of know, It is currently illegal to ship Cuban Rums into the United States.

Dominican Republic is notable for its full-bodied, aged rums.

Guyana is famous for its rich, heavy Demerara Rums, named for a local river, and is typically aged for extended periods (25-year-old varieties are common). Some brands actually blend Demerara with lighter Rums from other regions to add flavor.

Haiti follows the French tradition of heavier, smoother and full-flavored Rums which are aged in oak casks for three or more years. It’s also the brew that fuels the underground voodoo ritual trade.

Jamaica is one of the only countries with official classifications of Rum, ranging from light to very full-flavored.

Martinique has the largest number of distilleries in the Eastern Caribbean and both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These Rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged Rum) is frequently compared to high-quality French brandies.

Puerto Rico is known primarily for light, very dry rums and by law, be aged a minimum of one year while dark Rums must be aged three years. Puerto Rico does not allow any other Rums to be imported to the island.

Virgin Islands are divided between the United States and the British Virgin Islands, but only the US Virgin Islands still produce Rum. These rums are mostly light Rums, although one distiller, Cruzan produces fine dark and aged sipping rums.

And outside the Caribbean…

Guatemala and Nicaragua produce a variety of medium-bodied Rums that lend themselves well to aging.

Brazil produces Cachaça (ca·sha·sa) a light Rum with unaged cane spirit.

Venezuela makes a number of well-respected barrel-aged golden and dark Rums.

United States has a handful of Rum distilleries (mostly in the South) producing a range light and medium Rums often marketed with Caribbean-styled labels and brand names.

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Canada, while they don’t produce the Rum itself, Canada imports golden Rums from Antigua, Barbados, and Jamaica, ages it for five years and is known as Screech.

European countries including the United Kingdom and France import Rums the Caribbean for aging and re-bottling. German rum is called Rum verschnitt and in Austria is called Inlander Rum.

Australia produces both white and golden Rums and is the second most popular alcoholic beverage in the country after beer.

And by the way, just to set the story straight – a lot of Rum’s cache and history actually comes as a result of the sugar plantation owners giving or selling rum at discount prices to the British Navy to keep them in local waters…which would actually ward off the scavenging pirates…garrrrrrrrr.

Phil Lempert is food editor of the TODAY show. He welcomes questions and comments, which can be sent to phil.lempert@nbc.com or by using the mail box below. For more about the latest trends on the supermarket shelves, visit Phil’s Web site at SuperMarketGuru.com.

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