Rum FAQs

Rum is a distilled spirit crafted from sugarcane derivatives like molasses or fresh sugarcane juice. These raw materials undergo fermentation and then are distilled to create a high-proof spirit that forms the base of all rum styles. The outcome can range from light and clean to rich and complex, depending on the ingredients and process. The Colours of Rum explores these variations by curating rare and distinctive rums from across the globe. Some rums are bottled immediately, while others are aged in barrels to develop depth and character. Ultimately, the sugarcane source sets the tone for the entire rum experience.

Rum flavor is the result of a carefully orchestrated combination of fermentation, distillation, ageing, and blending. Each of these stages contributes something unique—from the fruity esters of fermentation to the oak influence of the barrels. At The Colours of Rum, we pay special attention to how these elements interact in different regions and distilleries. For example, a pot still rum aged in tropical conditions will have bolder notes than a column-distilled spirit aged in Europe. Blending and proofing bring harmony and finesse to the final product. Flavor is never an accident—it’s the outcome of deliberate craftsmanship.

Esters are organic compounds that form during fermentation when acids and alcohols combine. These compounds are responsible for many of rum’s fruity, floral, or “funky” aromas. High-ester rums, particularly those from Jamaica, are prized for their complexity and intensity. You’ll find that The Colours of Rum places great value on rums with unique ester profiles, especially those that showcase the bold character of traditional fermentation. However, balance is crucial—too many esters can result in a harsh or solvent-like aroma. Esters are a key factor in what makes each rum distinctive.

Distillation is central to shaping a rum’s strength, purity, and flavor profile. Pot stills preserve heavier congeners and result in rich, robust rums, while column stills offer lighter, cleaner spirits. At The Colours of Rum, we recognize the importance of both methods and feature rums that exemplify the best of each approach. Many distilleries even blend both types of distillate for a balanced result. The type of still used not only affects taste but also ties the rum to its cultural and historical roots. Understanding distillation offers deeper insight into what’s in your glass.

Ageing is where rum gains much of its flavor complexity, color, and smoothness. In warm climates, spirits mature faster due to higher temperatures and evaporation rates—often referred to as the “angel’s share.” This rapid interaction with the wood draws out rich notes like vanilla, spice, and dried fruit. You’ll notice that The Colours of Rum curates expressions that showcase both tropical and continental ageing, highlighting how environment influences taste. Barrels previously used for bourbon, wine, or sherry can leave a strong imprint. Whether aged 3 or 30 years, rum matures with personality and depth.

Blending combines different rums—sometimes of various ages, styles, or distilleries—to create a final product that’s consistent and well-rounded. Proofing adjusts the alcohol strength, usually with water, to bring the rum down to a drinkable level. At The Colours of Rum, we value rums that show a master blender’s skill, especially those crafted to highlight nuance rather than mask imperfections. These processes are both art and science, requiring experience and intuition. A well-blended rum can bring together bold pot still character with smooth, aged elegance. Proofing also helps reveal more subtle flavors by softening the alcohol’s edge.