Definition: rhum

A spirit obtained by fermenting and distilling the juice of crushed sugar cane (molasses) or, more commonly, the residual molasses left over after the sugar has been extracted from the cane. The production process is simple. The sugar cane is harvested between February and June, either by hand by cutters or by machine. Transported to the distillery, the cane is crushed and then soaked in water to separate the juice (vesou) from the fibre residue (bagasse). The vesou is then stored in fermentation vats, while the bagasse is burned in a furnace to supply the factory with energy. Over a period of two days, but sometimes less, after the addition of natural or artificial yeasts, fermentation transforms the vesou into cane wine. It has an alcohol content of no more than 4 to 5°. This wine is distilled. First heated to 65°, it is poured into the top of the distillation column, the interior of which is composed of a series of perforated trays. At the same time, steam is introduced at the base of the column. When it comes into contact with the cane wine, the steam absorbs volatile elements before being cooled to produce white grape. This first rum, which has a high alcohol content, is unfit for consumption. It is stored in casks for a few months, rarely more than four, and then reduced by adding water. The mixture is then stirred until the desired alcohol content is achieved (40 to 62%, sometimes even 70%). The rum is then either bottled or aged in new and used oak barrels. Barrels that have been used to produce bourbon, whisky or cognac are often used to add complementary aromas and an amber colour. The maturation period is a minimum of three years for aged rum, but rarely exceeds 10 years. In these latitudes, evaporation can reach up to 12%, compared to 2-3% for wine in a cellar in the Bordeaux wine region, for example. The ageing of rum requires a great deal of expertise, both in economic and taste terms.

A distinction is therefore made between white rum, which comes from sugar cane after double distillation and is sold immediately, and is known as agricultural quality rum. After maturing for at least three years in casks, it is sold as aged rum, with a beautiful amber colour. Rum produced from the distillation of molasses is sold under the following names: light rum, the traditional base for cocktails; aged rum, also matured for three years in barrels, but with a different taste from aged agricultural rum. Rum is an excellent base for cocktails, punches and grogs. It is used in baking and aged rum is enjoyed as a digestif.

The major rum producers are Martinique, Guadeloupe, Réunion, Cuba, Brazil, Santo Domingo, Puerto Rico and Venezuela, but it is also produced in many parts of Africa, Australia, New Zealand, etc. Of all spirits, it is the one that best retains the original flavour of the distilled product. It can be as colourless as water or range in colour from amber to mahogany. A caramel colouring is added, which does not significantly alter its taste.

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