Rum is produced by fermentation and distillation after which the ageing and the Assembly of the waters of life ensue.

Two categories are also differentiated with different organoleptic properties, because of their aromas which are linked to two distinct raw materials.

The agricultural rum, which is a sugar cane alcohol, produced by fermentation and distilling of the juice of the cane, also called Vesou. It is distilled in the West Indies as well as in Mauritius and Réunion and some Latin American countries.

Industrial or artisanal rum, which is a molasses rum (residues of the sugar industry) it is also called candy rum or traditional rum,. It is mainly produced in regions of Spanish or English culture. (one variant is the use of a syrup obtained by evaporation and concentration of Vesou; it is referred to as "cane honey", used for example for rum from Guatemala and Venezuela).

The organoleptic characteristics of a rum are mainly defined by its method of production, although the idea of terroir is also an important concept.


French traditional rum products with fresh cane juice that express typical aromas (banana, coconut, citrus,...) that retain the original flavor. They often cost more to produce. Some benefit from the protected geographical indication « appellation d’origine contrôlée » or « AOC ».

The Rum of Guadeloupe

La Réunion Island Rum

The rum of the bay of Galion

The agricultural rum of Guyana

Rum of the French Antilles

The French overseas Rum
It should be noted that the agricultural rum of Martinique is the only overseas department to benefit from a "controlled appellation of origin"; AOC "; The "AOC Martinique". First overseas AOC and also for a white alcohol, it now ranks the farm rum Martinique among the noble spirits linked to a geographical origin. This appellation reflects the typical nature of the "agricultural Rum Martinique", an expression of the intimate link between the production, the terroir and the know-how of men, perpetuated over the generations.

An agricultural rum would also be produced in Haiti. And in a confidential quantity in the Cape Verde Islands.


There are several varieties of agricultural rum:

White rum : rum produced by distillation is stored three months in stainless steel lightning, then reduced to alcoholic contents of 40 ° to 60 ° by adding source water or distilled water, then bottled.

Straw rum : The straw rum stays 12 months in oak Lightning. We also talk about "high rum under wood".

Amber Rum : Amber rum, he stays 18 months in oak Lightning, which gives him this characteristic color (mainly inherited from contact with Oak).

Old rum : To benefit from this appellation, rum must stay in oak Lightning. namely; 18 months for a rum straw or amber, three years for a rum VO, four years for a rum VSOP, six years for a rum XO, ageing 5 to 7 years for a traditional old rum, ageing from 8 to 12 years for an old rum out of age , aging 15 years and older for a vintage old rum

The traditional Hispanic (or Cuban) are often used in cocktails (Mojito, Daiquiri, Pina Colada...) Even though the mixology has now largely won all the families of the rum and whey. Lighter with a taste of their own, we find, typical of this style, the rum of Panama from Venezuela, Cuba, the Dominican Republic, Colombia from Puerto Rico, Guatemala and Nicaragua.

British tradition whey often produced by double distilling with molasses or fresh cane juice. Spiced and sweetened, they are generally heavier, darker with a more solid taste that retains an important flavor of underlying molasses. The colds of Barbados, Belize, Bermuda, St. Christopher Island, Guyana and Jamaica are typical of this approach.


White or amber rum is consumed pure, in cocktails or in recipes of cooking.

A variant: The arranged rum, which comes from the maceration of plants, fruits and spices or mixed with fruit juices.

The old rum can be drunk in the manner of a whisky, a calvados or a cognac, an aperitif or a digestive.