ABOUT RUM
INGREDIENTS
Sugarcane, Rum’s only raw material, can take on various forms.
Molasses stands out as the predominant ingredient in Rum production. It emerges as the residual product when sugar cane undergoes crushing to extract its juice, with molasses remaining after the separation of sugar crystals.
Molasses presents itself as a dense, viscous, and dark syrup. Fermenting it in its concentrated form would not be conducive to yeast activity, so it necessitates dilution with water before the inoculation of the yeast.
The exact ratio of molasses to water can vary, depending on the distillery's preferences and the intended qualities of the Rum under production.
Sugarcane juice is obtained through the pressing of sugarcanes and serves as the primary ingredient for agricole-style Rums. This liquid typically contains sufficient sugars for direct fermentation and needs no dilution with water.
It is however highly perishable and cannot be stored for extended periods so – in contrast to molasses, which can be used year-round due to its longer shelf life – it must be fermented promptly after extraction. The seasonality of sugarcane juice makes it generally more costly compared to other Rum ingredients.
To dodge sugarcane juice’s drawbacks, certain Rums are produced using cane syrup, also known as sugarcane honey. This is, essentially, a concentrated form achieved through evaporation, a process that significantly extends its shelf life. Similar to molasses, cane syrup requires rehydration before it can undergo fermentation.
DISTILLATION
The distillation process aims to concentrate the alcoholic content of the fermented liquid, which initially may have an alcoholic strength similar to that of wine or beer.
Rum can be distilled using different methods, including pot stills, column stills, or combinations and variants of both.
Pot stills, the original and “simplest” type of still, operate in batches and are known for producing a characterful liquid rich in flavours and aromas. They are notably used in Scotland for malt whisky and in France for Cognac production.
During pot still distillation, the initial and final portions of the distilled liquid, referred to as "heads" and "tails," are usually set aside as they contain undesirable compounds.
Contrarily, the central portion of the distillation, called the "hearts," is collected in full because it contains all the desirable flavours and aromas. The amount and quality of the elements that should be retained or discarded is a decision that lies with the distiller, his or her skills, and personal style.
In pot still Rum-making, double distillation is common, as the first run typically cannot concentrate the alcohol to the desired level.
Column stills, also referred to as continuous stills, differ from pot stills in that they operate continuously without the need for batch interruptions. They are constructed with a vertical column containing multiple trays. At the base of the column, steam is introduced, while the liquid is added at a midway point.
As the steam rises through the column, each tray functions as a refining stage, effectively separating undesired elements from the desired vapours that continue ascending to the top.
The height of the column and the number of trays it houses directly influence the quality of the resulting Rum, making it more refined and lighter in character, resulting in a cleaner flavour profile.
AGEING
Freshly distilled Rum starts as a crystal-clear liquid, with its flavours and aromas solely influenced by the raw materials, fermentation, and distillation processes.
While some Rums are enjoyed in this pristine form, most undergo a maturation process inside wooden barrels.
Even "white" Rums may spend some time ageing to enhance smoothness and flavour before being carbon-filtered to remove any colour acquired from the wood.
For great sipping Rum, ageing is the crucial stage where exceptional distillates turn into unique liquid masterpieces.
During its graceful maturation in the barrel, Rum develops complexity, a rich spectrum of aromas sourced from the wood itself and any previous spirits that the barrel may have held.
Ex-Bourbon barrels are a common choice, but ex-Scotch barrels are also frequently used, and more unconventional cask options are gaining popularity.
For example, House of Rum Venezuela 2005 spent 16 years in ex-brandy casks.
Some Rums are even matured in virgin (new) barrels, which can imbue the liquid with stronger wood-derived vanilla and spicy aromas, as well as some sweetness from the wood itself.
Over the years, additional flavours develop as the liquid oxidises and concentrates due to the evaporation of a portion of the liquid. In Scotland, master distillers fondly refer to this process as the “angel's share”.
In the tropical climes of the Caribbean, evaporation operates at an accelerated pace, resulting in a more substantial liquid loss. Hence why we, at House of Rum, like to call it the “Devil's share”.
A devil’s face is featured on all of our bottles as a tribute to a process that plays such a crucial role in shaping a well-aged Rum’s profile, and also as a nod to that “little devil” that’s had a significant impact on our founder David Howarth’s adventurous spirit.
BOTTLING
After reaching the desired level of maturity, Rums from different barrels are typically blended in various proportions to achieve a well-balanced final product.
These blends can include liquids from different distilleries, multiple batches from a single distillery, or, less commonly, a single batch. House of Rum goes a step further by actively seeking out exceptional casks that stand out for their unique, perfectly balanced, and intricately nuanced content. These exceptional finds are bottled without blending, resulting in unrepeatable, single-producer, vintage-dated, single-cask limited editions.
When Rum is bottled, it is often diluted to a lower abv, usually around 40%. This lower alcohol content makes the liquid more accessible and is also more economically efficient for the producer (the higher the dilution, the higher is a cask’s bottle yield).
At House of Rum though, we want to offer sipping spirits lovers like us a chance to experience the real essence of Rum, so we don’t interfere with the Rum’s character by diluting it.
All our expressions are bottled at whatever strength they come at straight out of the cask, from the 55.5% abv of our Dominican Republic 2000 to our Trinidad 2012’s uncompromising 64.3% abv.
We might well get significantly less bottles out of each cask, but pack considerably more character into the liquid, meaning that our cask strength Rums carry remarkable flavour intensity.
Some people love to drink cask strength spirits neat, but House of Rum lovers are welcome to add a few drops of good mineral water to them should they prefer a little dilution. This is, after all, how many drinkers enjoy their single malts too.
Prior to bottling, numerous Rums are mixed with additives. Some producers use modest amounts of caramel solely to maintain batch to batch colour consistency, while others incorporate more significant quantities for flavour enhancement.
Sugar is often used for sweetness, as well as to improve body and roundness. In some cases, distillers employ boisé, a concentrated wood-flavoured syrup widely employed in the spirits industry to make young spirits taste and appear older than they actually are.
At House of Rum, we take a firm stance against any form of adulteration. All our expressions are bottled in their purest form: free from additives, sugar, caramel, or artificial colouring. Quite simply, they are presented exactly as they emerge from the barrel, nothing added, nothing altered, nothing taken away.