The origins of rum can be traced back to 1493, when Columbus brought sugar cane to the West Indies. Later it was discovered that molasses, a by-product of sugar refining, could be distilled into a spirit. Rum is made simply from sugar cane boiled into molasses, which is then fermented and distilled.
There are two types of rum, light and dark.
Light rums of Puerto Rico, Trinidad, and Barbados, are produced in continuous stills. Limiting their oak cask aging, sometimes for only six months, produces the light complexion of the rum.
Dark rums are produced in Jamaica, Haiti, and Martinique. They are distilled in pot stills and are aged for up to twelve years. Sometimes caramel is added to intensify the color. They are much heavier and have a richer flavor than light rum.
