Rum production

Rum production begins with fermenting sugarcane juice or molasses, where yeast converts sugars into alcohol and other compounds. The fermented liquid, called wash or mash, is then distilled—typically in pot or column stills—to separate alcohol from other components, increasing its strength. The distilled spirit is aged in wooden barrels, which adds flavor, color, and complexity. After aging, the rum is often filtered and diluted to desired proof before bottling. This process results in a versatile spirit enjoyed worldwide, with flavors and styles influenced by ingredients, distillation methods, and aging practices.