Rum is a globally recognised spirit with a rich history and a wide variety of styles, produced predominantly in the Caribbean and Latin America. The flavour profiles of rum can vary significantly depending on factors like the base ingredient (molasses or sugarcane juice), the distillation process, and the aging method. This diversity means that rum from different regions can taste quite different, offering a broad range of options for consumers and distillers alike. At Ethimex, we offer a wide range of rum products, all produced to exacting standards, including various types of Caribbean rum and the Brazilian spirit Cachaça. These products are available in bulk for distillers looking to create their own blends or brands.
Caribbean Light White Rum
Caribbean Light White Rum is typically a clear, light-bodied spirit, often aged briefly and then filtered to remove any colour. This rum is known for its clean, crisp taste with subtle sweetness, making it an ideal base for cocktails like mojitos and daiquiris. It is typically produced using molasses and distilled in column stills, which gives it a smooth, approachable profile that is versatile for mixing.
Caribbean Gold Rum
Caribbean Gold Rum, also known as amber rum, gets its colour and rich flavour from aging in oak barrels. This medium-bodied rum is often characterized by notes of vanilla, caramel, and tropical fruits, resulting from the interaction between the spirit and the wood during the aging process.
Caribbean Dark Rum
Caribbean Dark Rum is a full-bodied spirit with deep, rich flavours, often including molasses, spice, and oak. This type of rum is aged longer in heavily charred barrels, which imparts a darker colour and more intense flavour.
JAMAICAN HIGH-ESTER RUM
Jamaican High-Ester Rum is famous for its “funky” and intensely flavourful profile, which comes from a high concentration of esters developed during an extended fermentation process. This rum is known for its bold, fruity, and sometimes even medicinal notes, making it a favourite among rum enthusiasts looking for a complex and distinctive spirit. High-ester rums are often used in blending to add depth and character to other rums or enjoyed neat by those who appreciate their unique taste.
RUM CONCENTRATE/RUM ESTERS
Rum Concentrate, also known as Rum Esters, is a highly concentrated form of rum used primarily as a flavouring agent in the production of other spirits and in the food industry. This product captures the essence of rum, providing an intense burst of flavour that can enhance the profile of various beverages and culinary creations.
LIGHT WHITE RUM
Light White Rum is a versatile, clear spirit known for its clean, crisp flavour. It is typically aged for a brief period and then filtered to remove any colour.
SPICED RUM
Spiced Rum is infused with a variety of spices and botanicals during the production process, adding layers of flavour that can include cinnamon, vanilla, nutmeg, and clove.
AGED RUM
Aged rum is primarily matured in oak casks, which are prized for the flavours they impart to the spirit. These casks are typically ex-bourbon casks, which are particularly common in the Caribbean rum industry. These casks contribute notes of vanilla, caramel, and spice.
CACHAÇA
Cachaça is a Brazilian spirit made from freshly pressed sugarcane juice, unlike most rums which are made from molasses. It is often referred to as Brazilian rum but has a distinct flavour profile, often described as earthy or grassy with a natural sweetness. Cachaça can be enjoyed unaged (known as “white” or “silver” Cachaça) or aged (“gold” Cachaça), and it is famously used in the Caipirinha, Brazil’s national cocktail.
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Caribbean Rum
The Caribbean is globally recognized for its long-standing tradition of rum production, with each island contributing its own distinct style and character to the spirit. This legacy began centuries ago when the establishment of sugarcane plantations across the region created an abundance of molasses, a byproduct of sugar production. Distillers in the Caribbean quickly discovered that fermenting and distilling molasses could yield a profitable and potent spirit: rum.
Caribbean rum is primarily distilled from molasses, though some producers use fresh sugarcane juice, particularly in regions like Martinique, where rhum Agricole is produced. The variety of base materials, coupled with diverse fermentation and distillation techniques, gives Caribbean rum its wide array of flavours and styles.
Caribbean rum can be broadly classified into three main categories:
Light White Caribbean Rum
Often referred to as white or silver rum, this type is typically unaged or only lightly aged and is often charcoal filtered to remove any colour. The result is a clean, crisp spirit with subtle flavours, making it a versatile base for cocktails like mojitos and daiquiris.
Gold Caribbean Rum
Gold rum, also known as amber rum, is aged in oak casks, which impart a more complex flavour profile and a characteristic golden hue. The interaction with the wood during aging develops notes of vanilla, caramel, and spice, making it a richer option that is often enjoyed neat or in premium cocktails.
Dark Caribbean Rum
Dark rum is aged for longer periods, often in heavily charred barrels, which contribute to its deep colour and robust flavour profile. These rums display richer, more intense flavours, including molasses, coffee, dried fruits, and spices. Dark rum is frequently used in classic rum cocktails like the Dark ‘n’ Stormy or sipped neat by connoisseurs who appreciate its complexity.
Beyond these basic categories, Caribbean rums also differ in terms of proof, blending practices, and production methods, reflecting the diverse terroir and distilling traditions of the region. From the light, floral rums of Puerto Rico to the bold, funky rums of Jamaica, each island offers a unique expression of this globally beloved spirit.
WHAT MAKES JAMAICAN RUM SO DIFFERENT FROM THE REST?
Jamaican rum is distinguished from other Caribbean styles by its bold, robust flavour, which is largely due to the island’s unique distillation practices and high ester content.
While many rums are distilled from molasses, Jamaican rum often undergoes fermentation with the use of wild yeast strains and dunder (a byproduct of the distillation process), which are key to developing elevated levels of esters—organic compounds that contribute to the rum’s complex aromas and flavours. This fermentation process, which can last for weeks, produces rums that are renowned for their intense, fruity, and sometimes funky flavour profiles, with notes of ripe banana, pineapple, and sometimes more earthy or medicinal undertones.
The use of traditional copper pot stills in the distillation process is another critical factor in creating Jamaican rum’s characteristic depth and intensity. Copper interacts with the distillate, removing undesirable compounds and concentrating the esters that define Jamaican rum’s flavours profile. Additionally, Jamaican distillers often use proprietary yeast strains during fermentation, which further contributes to the elevated ester levels and the distinctiveness of the final product.
Through extended aging in oak casks, the flavours in Jamaican rum continue to evolve, leading to a spirit of unparalleled complexity and depth. The bold, unapologetic character of Jamaican rum sets it apart from the lighter, more delicate styles produced elsewhere in the Caribbean, making it a true reflection of the island’s rich distilling heritage
