Make Your Own Rum Kit? The 127 Detailed Answer

Yeast used to make alcohols does not produce methanol. However, other airborne and environmental bacteria can also contaminate the batch (although they are not common in all regions). A clean work environment, sterile gloves and raw material containers, and clean raw materials are essential to ensure batch safety. Thorough cleaning of the still (including dry sterilization) between uses is essential. Professional production can go as far as replacing the air in the still and aging vat with nitrogen (inert and flame retardant) to further limit risks – but that’s not cheap or easy at home. Throwing away the early part of the batch has more to do with getting rid of unwanted flavors, but in professional settings this is still lost (in fact a lot more is lost) by safely preheating close to but not to the boiling point of ethanol (~80% .. about 60°C) while still in the aging tank (and exposed to air to allow the material to escape).

This is an edited excerpt from The Drinker’s Guide to Distilling Part 1, written by English Spirit’s Founder and Master Distiller, Dr. John Walters. This guide covers the history of rum, how it’s made and of course what to expect from English rum.

“Rum can be made anywhere in the world; there is no geographic restriction, but it must be made with sugar cane syrup or a derivative thereof, e.g. As molasses, are produced. Originally, molasses was used because it was essentially a by-product of sugar production. Around 1900, cane sugar syrup was acidified with a fruit acid, e.g. lemon or lime juice, boiled in clay pots and cooled, sugar crystallizing out which could be scraped off, leaving a dark brown blob. This gloop – molasses – could be boiled further and scraped off to give sugar . They tended to quit after three passes. This third boiled or black molasses was quite acidic, had many overly oxidized parts in it, and was not good for most purposes. They fed it to cattle. If they had a surplus, it was simply dumped into the sea. Probably the first industrial waste.

It took a while before anyone found a good use for it. fermentation was a problem. Low sugar and acidic conditions. Essentially, for yeast, acid is their waste environment, the worst of all worlds for our yeast cells. Someone, somewhere spotted, if you throw in a bit of sugar, fermentation starts and it continues. It made a pretty terrible beer-like thing, but when distilled it was a passable spirit. If you’re from Barbados, claim you were the first to do it, and if you’re Brazilian, proudly punch the air and say it was first done in that part of the world.

The commercial rationale is very clear: free alcohol essentially from a waste product. At some point down the line there was a significant change from just using molasses to one mixed with cane syrup and finally to cane syrup with the occasional use of molasses. This migration from molasses to cane syrup has been driven solely by commercial production: molasses ferments slowly, the alcohol content is relatively low, but the flavor can be excellent. Cane sugar syrup is very fast to ferment and the yield is high, but the taste is good, lacking.

I’m sure you can imagine at this point where I wanted to start, and to cane syrup it was…just kidding, it was molasses of course.

Young molasses is difficult to handle and clean up afterwards. A few years ago a man let us put a 1000 liter container with it in the yard. The mess was terrible.

I triple distill our rum and it was the first to be marketed as UK fermented, distilled and aged rum. It’s called Old Salt Rum. No salt in it. Named only for my first location in Dullingham, the Old Salt Depot – and of course the nautical ambiguity. In 2014, it was named the best rum in the world at the RumFest in Hong Kong. I am convinced that rum will be the next big thing.

Nice rum is something else. The inevitable notes of a molasses rum distilled in an alembic are raisins and Christmas cake. Then depending on the ester profile maybe banana and banoffee pie, cracked caramel and of course a dark molasses finish. The aging in medium toasted oak barrels works very well.

You are probably familiar with white rum, golden rum, dark rum and spiced rum. There are different definitions for each. White is probably the easiest to explain as it is simply unripe rum. We distil one but wanted to make a premium version as this group of rums is mostly used for mixing in cocktails rather than sipping. My Tubman white rum was the UK’s first white rum: the progenitor of our current white rum, St Piran’s Cornish Rum. I serve it chilled and it’s not long before I’m thinking of the waves breaking on a rocky cove.

The golden and dark rums are of course rums that have spent some time in a cask. Dark rums can also contain a sizeable helping of tails, as these higher esters can add something to it, although they can also obliterate the sip. As with other dark spirits, premium rums are traditionally aged in casks for more than 3 years to be good enough to drink. Thanks to our three distillations, small stills, good molasses and 9 years of practice, we usually only age for a few months and still achieve a beautiful golden rum.

Finally we reach the spiced rum. Actually not a modern invention. Spicy rum has been around in various forms for many centuries. It’s easy to see how this came about – the distilling went wrong or was never done right. How do you make it drinkable? Sweeten it up and mask the base flavors with strong overtones. This is the origin. I’m not saying there aren’t any good ones now.

As I approached it – I thought how about if it had a great base for it? We use Old Salt Rum as the base for my English Spiced Rum. It’s flavored with red cherries and hibiscus blossoms, plus a few other special bits that I call fairy dust. It’s really beautiful.

Many of the other English rums today are spiced rums. Most are not English of course but have been imported from other countries, usually the Caribbean, and blended or flavored here in Blighty. Regardless of their lineage, the trend for spiced rums at the moment seems to be clove, pepper and cinnamon, with a good dose of vanilla, not to mention tails. My English Spiced Rum opts for a more fruity and floral route.

For me, mixing rum is a fun alternative first drink of the night. A mojito with ginger beer and all the usual suspects is a pleasant twist and brings me closer to my favorite rum cocktail – a dark and boisterous one. On the cooking front, jerkies pair well with Cajun sauces, gooey toffee puds, etc.

As the market grows, more and more producers in England are starting to ferment and distill themselves which is very encouraging: good luck to all. The key difference between gin and rum is that gin is very easy to make (which is why there’s so much of it), while rum is harder to make: even harder to make a good one. Will we see a boom in English rums in small batches or just imitations? The category is ripe for innovation, like Sir Ranulph Fiennes’ recently launched Great British Rum: let’s see what the future holds.

Of course, if you are not a rum fan, I would encourage you to try ours. Many rums – as with so many spirits genres – are compounded – while ours are distilled, and there is no comparison. When in doubt, do my endurance test – side-by-side comparison. It’s always amazingly insightful.”

In many countries, rum has to mature for at least a year after distillation. Obviously this isn’t necessary to achieve a darker and more robust rum, but it helps. The best way to give your rum a distinctive aged flavor is to age it in a charred oak barrel or with oak shavings for 6 to 18 months.

How do you make alcohol without a distillery? Pour grain alcohol into a 1/2 gallon jar and cover. Combine all the blackberries in a large mixing bowl. Mash the blackberries with a wooden spoon. After sealing the jar, allow three weeks to pass. A shake every other day is recommended.

Can you make homemade rum? So, to make your homemade rum, you’ll need molasses, brown sugar, yeast, water, your trusty copper still, and a cask of your choice to age it in. In a small bowl, combine sugar, molasses, and boiling water. Rum usually contains an alcohol content of 85 to 96 percent by volume.

Is home distilling illegal? However, owning a still for making distilled water or essential oils is perfectly legal as long as you don’t use it to distill alcohol. The Federal Liquor Distiller’s License allows you to legally moonshine all day long if you’re willing to put in the time, money, and effort it takes.

Can you make alcohol without a distillery? Freeze distillation is a process of making spirits without using a still by freezing an alcoholic beverage or fermented mash. Because alcohol has a lower freezing point than water, it can be easily drained from the ice as it thaws.

Can you make rum at home? So for your homemade rum you need molasses, brown sugar, yeast, water, your trusty copper still and a cask of your choice in which to age it. First, mix the sugar and molasses in a saucepan of water. Cool the mixture by adding colder water until it reaches a temperature of around 65°F.

Can I make vodka without distillation? If your goal is just “20% to 23% alcoholic beverage,” you can achieve it without any form of distillation by using a strict nutrient and staged feeding schedule along with an alcohol.

Why is rum distilled? Distillation evaporates the alcohol in the liquid. Once the alcohol has been condensed and collected again, raw spirit has formed. Distillation can be done in either continuous column or pot stills, which has a major impact on the flavor of the rum.

Which alcohol should be distilled? Distilled alcohol, also known as distillate, is an alcoholic beverage (like brandy, whiskey, rum, or arrack) made from wine or other fermented fruit or plant juices, or from a starchy material (like various grains) brewed before distillation.

What proof must rum be? Most of the rum is bottled at 40% ABV (80 proof). One of the few exceptions are overproof rums, which can reach 160 proof.

What’s the easiest homemade alcohol to make? Most people agree that mead is the easiest alcoholic beverage to make because it requires very little equipment and ingredients. If you don’t have the ingredients on hand, you can easily get them at the supermarket. For 1 gallon/3 liters of mead you need about 2-3 pounds of honey. water amounting to 78 liters

Can I make my own rum? Rum is a tasty, inexpensive, and easy-to-make drink that’s best made in copper stills. You can adapt the recipe to your preferences, e.g. B. only use molasses or choose between different types of yeast; You can also choose the type of cask you want the rum to age in if you wish.

How do you make natural rum? You will need 5.5 gallons of water to fill your brew pot. Place it on a heat source and pour in the water. Bring the water to a temperature of 125 degrees Fahrenheit. Adding raw sugar and molasses and stirring until fully dissolved takes time.

How long does it take to make rum at home? Completion takes between 4 and 10 days. This guide includes instructions on how to make rum, a link to build your own reflux alembic, and instructions on how to dilute the final product. Rum has been made in the Caribbean since the 17th century, and the Caribbean still produces most of the rum.

Why is home distilling illegal? Producing alcohol at home is, quite simply, illegal under federal law. That’s so? ? Distilled spirits like whiskey are taxed at the highest rate of any alcoholic beverage, far higher than beer or wine. (In fact, a tax on liquor was the very first tax ever levied in the United States.)

Which states allow home distilling? Unlike Florida, some states’ home distillery laws allow “legal” moonlighting, although it is illegal at the federal level. Alaska, Arizona, Maine, Massachusetts, Michigan, Missouri, Ohio and Rhode Island are among the states that made the list.

What happens if you get caught distilling? If you’re caught doing moonshine, you’ll face a felony charge. If caught producing bootleggers, you will be charged with the felony of producing liquor without a license, which carries a $2,500 to $5,000 fine and/or up to three years in prison.

The easiest alcohol to make? » (Get the answer here!)

I’ve recently become interested in home brewing, but have always wondered what is the easiest way to get started.

After some research I found some answers to help you choose the type of alcohol to brew.

What’s the easiest alcohol to make? Probably the easiest alcohol to make is mead. Making mead is very easy, but it’s not the fastest alcohol to make. If you want to make alcohol that you can enjoy quickly, beer is probably the way to go. Wine and spirits usually have longer fermentation processes than beer.

First you have to ask yourself what you really want to make, each method has different difficulties depending on what kind of beer, wine or spirit you want to make.

Read on as I dive into the different methods and help shed some light on which method might work for you.

How to brew your own alcohol Take a look at this post where we will get all the details about making alcohol at home.

So what’s the easiest alcohol to make?

The reason people see mead as probably the easiest way to make alcohol is that it can be made using very basic equipment that you can find at most any store.

Other types of alcohol, such as beer or wine, require the purchase of special brewing equipment.

If you are a beginner it doesn’t matter what you choose, all alcohols are fairly easy to make at a beginner level.

When you are just starting out, beginner kits for making beer, wine or anything else are very easy in most cases.

As long as you follow the instructions provided in the kit, there is little risk of failure.

Also Read: Best Moonshine Kits for Beginners

In general, making beer is easier than making wine or spirits. So if you just want to settle for the most basic beginner kit, a beer kit is probably your choice.

Homebrewing enthusiasts will probably tell you that you don’t have to worry about what takes the least time or what is easiest, just what you want to make.

Once you’ve learned the process of home brewing, the difficulty doesn’t matter because once you get the basics down, you’ll likely be interested in experimenting with your taste, smell, and so on.

Difficulty increases when you want to get more complex with your alcohol.

No matter what type of alcohol you choose, there are a plethora of options when it comes to personalizing your product.

The real difficulty lies in imparting unique tastes and feelings to your own alcohol. Most of the methods are already known, but the taste, color and actual feel of your beer, wine or spirit is your experimentation.

Also Read: Best Moonshine Still Kits – Top 7 Compared

Experimenting with recipes

Adding different ingredients can help you create a personalized alcoholic beverage that suits you and your preferences.

To reiterate, let’s take beer brewing as an example.

The actual process and ingredients for making base beer is very simple, in short you prepare the beer, mix the batch, ferment and bottle your beer. These are the basic processes involved in making beer.

Now you can go through any process and do different things to change the properties of your beer.

With beer, the typical way to tweak it is by adjusting various processes or adding additional ingredients.

Here are 3 things to keep in mind when optimizing your personal beer recipe:

#1 Keep the balance between special grains and basic malts.

The usual main ingredients in brewing beer are malt and grain. Adding special grains can improve the flavor and overall feel of your beer recipe. If you have the main recipe that you want to innovate, make sure you don’t stray too far from the recommended malt and grain mix.

Find out what works for others and find a delicate balance when mixing your batch.

#2 Add fruit, berries, or nuts to your beer.

Adding any of these 3 ingredients can completely change the taste of your beer and turn it into a whole new taste experience.

REMEMBER: Be careful when adding fruit or berries as they have natural sugar content that can increase your alcohol level during fermentation.

Some recommend not adding the additional ingredients directly to the primary fermentation, but adding them in a secondary fermentation process.

To make sure you don’t contaminate your beer, it can be a good idea to use frozen fruit as they are microbial free. Simply let the frozen fruit bag thaw and put the fruit straight into secondary fermentation.

#3 Adding herbs and spices.

Another popular and easy way to make a personal recipe is to add spices. These spices can be anything from spicy paprika, peppermint, chili, or any simple herb or spice you can think of.

Depending on what flavor you like, you can choose to add spices or herbs to suit your preferences and make your beer more personal.

Some experienced home brewers even make seasonal beers, adding spices depending on the season. For example, you can add peppermint at Christmas to give your beer a holiday feel.

By keeping these things in mind when trying to make your own recipe, you can find a unique recipe that suits you as a person and your preferences in terms of taste, feel, color, etc.

As mentioned before, beer recipes are basically very simple, but adding extra ingredients is the easiest way to change the taste, color and feel of your own beer.

Overall, making alcohol is straightforward, but the processes vary and change in difficulty depending on how complex you want your product to be.

In summary, making alcohol is not difficult, anyone can learn it.

TIP: Start slow and easy with beginner kits for each type of alcohol you want to make, and then you can branch out and make more complex alcohols after you’ve mastered the basics of home brewing.

A quick guide to homemade alcohol

If you just want to brew something at home without investing in equipment or kits, here’s an easy way to turn your favorite fruit juice into homemade alcohol.

This method has no dangerous effects and is as simple as adding some yeast to regular fruit juice. Of course, as with all alcoholic beverages you should drink in moderation, so does the alcohol you make with this recipe.

Also read: How to make vodka at home?

Equipment list:

A bottle of 100% pure fruit juice

A packet of yeast powder

An airlock

A hydrometer -only if you want to measure the alcohol content-. (Amazon link)

Step 1

Figure out how much yeast you want to use. Figure out if you want to make a high or low alcohol drink and add yeast accordingly

step 2

Add the yeast to your juice. Pour the estimated amount of yeast into your juice bottle

step 3

airlock. Attach the airlock and make sure you get it right as this is crucial to the fermentation process.

step 4

let it sit As with all home brews, fermentation takes time, but you should see results in 46 to 72 hours. If debris gets into the airlock, it’s a good idea to take it off and clean it to avoid contamination.

step 5

Pour in your alcohol. It is recommended to transfer the alcohol to other containers and remove any leftovers from the fermentation process for the best tasting experience.

You’ve just made your own homemade schnapps using a simple yeast pack and airlock, it’s that easy! Seasoned home brewers will likely frown at calling yourself a home brewer while making this type of alcohol, but hey, it’s okay to start small!

Also Read: Best Propane Burner for Home Brewing

Also Read: Best Cigar Humidors

Loving rum means becoming something of an expert on its regional variations. This is what happens when a spirit is made in 70 countries using different methods and raw materials. It’s no surprise, then, that many consumers rely on the number on the label to give an indication of quality. But this number, which is supposed to refer to the youngest rum in the blend, does not tell the whole truth.

“At one point, the ’23’ [on Ron Zacapa 23] meant the rum was 23 years old,” says Dani DeLuna, rum educator, founder of Cane Club Collective, and rum runner for Boukman rums. “Now it’s just a marketing technique.”

When I ask Rebecca Quiñonez, owner of Q Consulting Firm and former global brand ambassador for Ron Zacapa, if an age rating is an indication of taste or quality in the bottle, she says most people would say yes, but she does decidedly disagrees.

“One has certain expectations when one tastes a rum that is more than 10, 15 or 20 years old. They expect it to be rich, complex, flavorful and balanced,” she says. “You want the rum to draw you in and develop like a great wine, but not all aged rums have those qualities.”

Younger rums, she says, can often have these characteristics, depending on the raw material, whether it’s cane juice or first-press molasses, the characteristics of the cask it was aged in, and the production method.

The Solera Effect

Consider how many Central American countries use the Solera method, says DeLuna. Solera, she explains, “is a method developed in Spain that goes something like this: Imagine a room full of barrels. You make a liquor and pour it into the first barrel, then empty almost all of the first barrel into the second. Rinse and repeat until you’ve gone through all the casks in your solera. Then you make a second batch of the spirit and do the same thing again. That means there is some of the first batch in each cask, but only a tiny amount.”

If you’ve been using this blending technique for 25 years, you can tell the rum has aged that long, but most of it will be significantly younger. A label doesn’t tell you that.

Where a rum has matured also comes into play. As a bartender at New York’s Covina and a rum enthusiast, Rafa García Febles says, “Rum aged in the tropics undergoes different chemical changes than rum aged on London docks because of everything from temperature to humidity to sunlight to altitude affects the rate and style of aging.”

And the cask matters: “A rum aged in freshly charred American oak in Guyana might taste fully mature after five years, and a rum aged in London in old, used cognac casks might just be starting out.”

Different rules for different countries

Luckily there are some rum producing nations with strict guidelines. “Countries with fixed rum ages include Barbados — the ancestral home of rum — Jamaica and Puerto Rico,” says García. “On these islands, the age stated on the bottle must relate to the age of the youngest spirit in the blend – similar rules apply to Scotch and Bourbon. In Puerto Rico, he says, “rum must be aged at least three years to be called ‘rum,’ even clear rums that achieve their clarity through activated carbon filtration.”

Guyana also has strict aging laws, as 15-year-old El Dorado illustrates well, and the farms of Martinique and Guadeloupe follow the V.S./V.S.O.P./X.O. Aging conventions of French spirits.

Thanks to the popularity of single-origin spirits that can be controlled more effectively, like mezcal and bourbon, consumers are starting to care about all of this when it comes to rum. “As people collect whiskey, they start collecting rum,” says DeLuna. “And the internet has helped promote transparency.”

But what would help make all of these factors clearer to someone who just wants to buy a bottle at their local store?

“Full transparency when additional additives, extracts, sugars and enhancers are added,” Quiñonez replies. Currently, the U.S. Alcohol and Tobacco Tax and Trade Bureau to label distilled spirits rum only once in relation to aging. Bourbon is mentioned five times.

Meanwhile, experts say if you’re looking for a new bottle, think about how you’re going to use it. “It’s important to experiment because there’s rum from almost every part of the world and for almost every taste,” says García. “Learn what you like and go from there.”

As you may have seen on our Facebook page, this past weekend we packed up our shiny copper pot stills and took them to Vegas. They were nicely displayed at the Golden Nuggets Whiskey Fest while we were busy conducting distillation demonstrations for those interested in the process and our copper stills. I even had the chance to taste homemade rum made by a customer in one of our own copper stills, which was absolutely delicious. So I figured this is something I haven’t done in a very long time and should definitely get back to distilling: rum.

Rum is usually made from sugar cane by-products, such as molasses, or directly from sugar cane juice or brown sugar. The distillate is then aged in oak casks for color and flavor. The liqueur comes from the Caribbean and Latin America, where most of the rum is still produced today, as the area is rich in sugar cane and sugar beet. Molasses is the dark, sweet, syrupy by-product obtained by extracting sugar from sugar cane and sugar beets. Molasses varies depending on the amount of sugar, extraction method and age of the plant.

I’ll just go over the process, steps, and ingredients, but feel free to dictate the amounts based on personal preference. So what you need for your homemade rum is this: molasses, brown sugar, yeast, water, your trusty copper still, and a cask of your choice for aging. First, dissolve sugar and molasses in boiling water. Cool the mixture by adding colder water until it’s about 80F, then add yeast to your base ingredients to start fermentation. Distillers prefer faster working yeasts for lighter rums and a slower working yeast for dark rums, as the latter causes more esters to build up during fermentation, resulting in a fuller flavor. Install an airlock and let it ferment. The fermentation is complete when no more bubbles flow through the airlock. After that, wait 3-7 days for the mixture to be ready for distillation.

Distillation in pot stills is preferred as this gives the rum a richer flavor. Rum is usually distilled anywhere between 85-96% ABV. Top up the kettle and follow the standard distillation procedure. After receiving your distillate, you can proceed with the aging process. Aging is not necessary, but it softens the rum and gives it its color and more flavor.

In many countries, rum needs to be aged for at least a year, but the process can take up to 12 years… although you probably won’t wait that long to enjoy your homemade product. Aging is usually done in bourbon casks, but other types of casks can also be used; Stainless steel tanks are also an option. As with whiskey, the liqueur gets its color and aroma from the wood: new casks contribute to a lighter flavor while heavily charred ones contribute to a richer flavor. Rums darken when aged in oak casks, while rums aged in stainless steel usually remain colorless. Due to the warm climate in which rum is typically produced, it ages much faster than whiskey or cognac, with the angelic share reaching up to 10% each year, compared to products aged at lower temperatures, which only reach 2% each year. After aging, rum is usually blended. Light rums may be filtered to remove color gained from aging, while caramel may be added to darker rums to adjust color. You can easily caramelize your own sugar and add it to the distillate.

After your copper still has done its job, you can also make your own spiced rum by aging the distillate along with your choice of spices such as vanilla, peppercorns, cinnamon, star anise, etc.

Rum is a tasty, cheap and easy-to-prepare drink, preferably made in copper stills. You can adapt the recipe to your own preferences – for example, you can use only molasses or choose between different types of yeast; Also, choose what type of cask to age it in, if you plan to age the rum at all.

Homemade spirits and liqueurs are as easy to make as any other home-brewed beverage. Using similar equipment to winemaking, you can produce high quality, high alcohol beverages that are almost indistinguishable from their commercial counterparts at a fraction of the price.

The first hurdle to overcome is the issue of legitimacy. In the UK it is not legal to distill alcohol without a license from Revenue and Customs and this includes alcohol for your own consumption. You are free to produce naturally fermented alcohol for your own use, and the development of special alcohol-tolerant yeasts has made the production of ‘spirits and liqueurs’ from heavily alcoholic washes (typically 20% vol) a practical proposition. It is not unknown that some people are willing to take the risk of making their own stills from information available on the internet. There are also some who use devices designed to purify water or essential oils, but it must be emphasized that this is illegal in the UK.

There are four stages in the production of spirits and liqueurs

Many readers have inquired about the type of yeast to use in making whiskey, bourbon, rum, gin, or vodka. Choosing the right yeast is very important as it affects the final taste of the product. I put this article together to help you make that decision. Let’s start.

Fermentation and yeast – what is it all about?

Yeast is one of the most important components in your wash, whether you’re making a sugar wash, a grain wash, or a fruit wash. Keep in mind that yeast converts sugars into alcohol in the fermentation process, so without them there would be no alcohol. Yeast also has a major impact on the flavor of your final spirit. The aroma and flavor of whiskey, rum, gin and moonshine are created during the fermentation process, and choosing the right yeast and maintaining it throughout fermentation will leave you with an end product that tastes better than any store-bought spirit ever could.

How does yeast make alcohol?

Yeast cells consume sugars from corn, barley, sugar or fruit mash and produce carbon dioxide and alcohol as waste products. For comparison, imagine you are eating a hamburger and a glass of milk. 8 hours later comes out what corresponds to the carbon dioxide and alcohol that the yeast extrudes. When you drink that ice cold beer you are essentially drinking 3-5% yeast piss lol. I’m sorry, I just couldn’t resist. For spirits it’s more like 40%

What conditions does yeast need to thrive?

Correct and Uniform Temperature – The correct temperature depends on the strain of yeast you are using for fermentation. Check the back of the package for the correct temperature and try to keep it within that range during fermentation. Maintaining the correct fermentation temperature is important because if the yeast gets too hot, they will become stressed and die from the cold, and fermentation will stall.

– The right temperature depends on the yeast strain you are using for fermentation. Check the back of the package for the correct temperature and try to keep it within that range during fermentation. Maintaining the correct fermentation temperature is important because if the yeast gets too hot, they will become stressed and die from the cold, and fermentation will stall. Proper pH – The pH of the mash should be between 4.0 and 4.5 prior to fermentation. This limits the growth of lactic acid microorganisms during fermentation. If you’re fermenting with fruit that has a naturally alkaline pH, you’ll need to acidify before fermentation. You can adjust the pH with fresh lemon or lactic acid to acidify the mash. There is a great calculator I would suggest for determining how much citric acid to add http://homedistiller.org/sugar/wash-sugar/acid

– The pH of the mash should be between 4.0 and 4.5 before fermentation. This limits the growth of lactic acid microorganisms during fermentation. If you’re fermenting with fruit that has a naturally alkaline pH, you’ll need to acidify before fermentation. You can adjust the pH with fresh lemon or lactic acid for oxygen — oxygen is an important component of the fermentation process that many people don’t take into account. Its presence is required in the initial stages of fermentation as yeast needs oxygen to reproduce. When there is a lack of oxygen, the yeast starts producing alcohol and stops reproducing. You can aerate your laundry by stringing it vigorously or by giving the carboy a good shake before adding the yeast.

Oxygen is an important part of the fermentation process that many people fail to consider. Its presence is required in the initial stages of fermentation as yeast needs oxygen to reproduce. When there is a lack of oxygen, the yeast starts producing alcohol and stops reproducing. You can aerate your laundry by stringing it vigorously or by giving the carboy a good shake before adding the yeast. Nutrients – Yeast is a living organism and therefore needs nutrients to survive, they cannot survive on just sugar. If you’re running a grain wash with malted barley, rye, or wheat that’s designed to produce a 5-10% wash alcohol, there are enough nutrients to keep your wash healthy. However, if you are planning a sugar wash or a grain wash with an alcohol content greater than 10%, consider adding fermentation nutrients to avoid unpleasant smelling or tasting by-products that unhealthy yeast produces.

What problems can arise when yeast is stressed?

If you’ve made a horrible tasting rum, whisky, vodka or moonshine in the past and can’t figure out why it turned out so bad. The reason could be “stressed yeast”.

When yeast is stressed, it produces excessive levels of chemical compounds and flavors that don’t taste very good, including:

Sulfur – Everyone knows that sulfur gives a rotten egg taste that nobody wants to drink over ice. Sulfur is naturally removed from your laundry by CO2. The stronger the fermentation, the less sulfur there is at the end of the fermentation. You can achieve a healthy wash by making a yeast starter, which will help yeast multiply quickly initially. Keep the temperature constant and make sure there are enough nutrients. Copper is also great for removing sulfur. So if you’re planning on distilling your laundry, you don’t have to worry about the sulphur.

– Everyone knows that Sulfur gives a rotten egg taste that nobody wants to drink over ice. Sulfur is naturally removed from your laundry by CO2. The stronger the fermentation, the less sulfur there is at the end of the fermentation. You can achieve a healthy wash by creating one that helps yeast multiply quickly initially. Keep the temperature constant and make sure there are enough nutrients. Copper is also great for removing sulfur. So if you’re planning on distilling your laundry, you don’t have to worry about the sulphur. Fusel Alcohols – If you got a nasty hangover after drinking a bottle of Moonshine Fusel Alcohols, it’s your fault. This group of chemical compounds has no distinctive aroma or taste, but will give you a killer hangover. Fusel alcohols can be removed during the distillation process by cutting off the tails. To learn more about his process, check out our tail cutting procedure. To keep the production of fusel alcohols to a minimum, you should ferment your mash as close to the recommended temperature as possible and keep it as constant as possible.

– If you got a nasty hangover after drinking a bottle of Moonshine Fusel, alcohols are to blame. This group of chemical compounds has no distinctive aroma or taste, but will give you a killer hangover. Fusel alcohols can be removed during the distillation process by cutting off the tails. To learn more about his process, read our To keep fusel alcohol production to a minimum, you should ferment your mash as close to the recommended temperature as possible and keep it as constant as possible. Overly Dry – If your wash lacks sweetness or flavor, your yeast may have fought its way through the mash and eaten all the good stuff itself. Champagne yeast and distilling yeast tend to do this.

If your wash lacks sweetness or flavor, your yeast may have fought its way through the mash and eaten all the good stuff itself. Champagne yeast and distilling yeast tend to do this. Overly Sweet – If fermentation stops and your wash is still very sweet, you probably have a high concentration of non-fermentable sugars, this could be caused by improper temperatures when making your mash in the case of a grain wash. If you’re using a sugar wash, you either have a stalled fermentation, generally caused by low temperatures, or your yeast has died due to high temperatures or lack of nutrients. The end result is the same, a low alcohol yield.

– If fermentation stops and your wash is still very sweet, you probably have a high concentration of non-fermentable sugars, this could be caused by incorrect temperatures when making your mash in the case of a grain wash. If you’re using a sugar wash, you either have a stalled fermentation, generally caused by low temperatures, or your yeast has died due to high temperatures or lack of nutrients. The end result is the same, a low alcohol yield. Phenols – Phenols produce a plastic/medicinal/band-aid taste when washed. How to stop the production of phenols? Start off well by not using chlorinated water. You should also ensure that all equipment used in the fermentation process is properly sterilized and that an airlock is used during the fermentation. Wild yeast contamination can contribute to the presence of phenolic compounds, so a properly sterilized environment is key to reducing the production of phenolics.

– Phenolics produce a plastic/medicinal/band-aid taste when washed. How to stop the production of phenols? Start off well by not using chlorinated water. You should also ensure that all equipment used in the fermentation process is properly sterilized and that an airlock is used during the fermentation. Wild yeast contamination can contribute to the presence of phenolic compounds, so a properly sterilized environment is key to reducing the production of phenolics. Acetaldehyde – Has the smell of green apples and can also cause a bad hangover. How can you eliminate the production of acetaldehyde? Acetaldehyde is present in high concentrations when the mash is not allowed to complete fermentation. So always get it ready, don’t be in a hurry. They can also be produced when the wash is aerated in the late stages of fermentation or when left for long periods after fermentation is complete. How can you remove acetaldehyde from your moonshine? Acetaldehyde has a very low boiling point so they are all removed from the end product. Unless, of course, you choose to drink the heats, which is a really bad idea!

What types of yeast are used to ferment moonshine mash?

There are several factors to consider when choosing a yeast for your mash, including: Expected final alcohol content in the mash, fermentation temperature, and the product being fermented, whether sugar, grain, or fruit. Choosing the right yeast will ensure you get a full fermentation and a great tasting end product.

Rum’s importance in the great history of American drinking dates back to before the United States became a country. Rum was a necessity in colonial times, both as an item of commerce and as one of the primary means of getting good and wasting. When the country was just getting off the ground, whiskey as we know it hadn’t had an impact. Rum and cider and other imports remained.

Related guides

Today, rum is made in many parts of the world, with producers employing traditional rum-making methods and a variety of blending and aging techniques. Given its powerful impact on the world, it is important to know what rum is, how it is made, and the different types of rum.

What is rum made of and how is it made?

Rum is a spirit distilled from the by-products of sugar cane — typically cane juice, cane syrup, or molasses, according to Difford’s Discerning Drinker’s Guide. After sugar cane was introduced to the Caribbean by Christopher Columbus, slaves were the main consumers of the molasses produced during the sugar production process. Even then, the waste was so plentiful that people didn’t know what to do with it until someone finally got the bright idea of ​​making alcohol.

Modern rum is typically made using one of three methods: fermenting cane juice directly, making a concentrated syrup from cane juice and fermenting the result, or processing the juice into molasses and fermenting it. Climate and soil affect the final rum flavor, which is why rum made from Barbados molasses will taste different than a rum made from Dominican molasses, even if the two were distilled in the exact same place using the same method. The vast majority of rum distillers use molasses to make rum, but not all molasses are created equal.

“In Britain and the former British colonies, the first distillation is referred to as pale molasses, the second as dark molasses or dark molasses, while the third is referred to as blackstrap molasses,” wrote Richard Floss in Rum: A Global History. “All of these can be used to make rums of varying grades, although spirits made from the lower syrup grades are usually redistilled to remove pungent flavors.”

On the fermentation side, distillers then have a few different routes to choose from. When they work with natural fermentation, the sugar product will sit in open vats and let the natural yeasts in the air do their thing, turning sugar into alcohol. Another option – and one used by most larger companies – is to introduce self-specified strains of yeast and from there control the fermentation from start to finish.

Once fermentation is complete, the distiller is left with a low-alcohol product (sometimes referred to as low wines). It’s not rum yet, but it will be once it goes through the distillation process, which separates alcohols from the fermented liquid.

The variables in rum production don’t end with fermentation and distillation. After that comes aging (or lack of it).

Distillation occurs in stills, which are made of copper or steel, or typically come in two varieties: continuous or pot. There are other types of stills – and variations within each – but these are the two main types. Distillers can opt for one style or the other, or a mix of the two. Depending on the type of rum, it may go through the distillation process a second time, increasing the alcohol even more. As with any other element of the distillation process, the choices here affect the final flavor of the rum.

The variables in rum making don’t end there, however. After distillation comes aging (or lack thereof). Distillers can choose between bottling an unaged product or pumping it into casks for a longer period of time (sometimes just a few weeks and sometimes up to twenty or thirty years). That leads us to the next section: The different types of rum.

types of rum

White

You know this from a mojito, swizzles, or most drinks served with an umbrella. White rum – also known as light or silver – has the lightest flavor and is typically aged for three to six months in tropical climates or up to a year in colder climates. Unlike other rums, whites are distilled in stainless steel casks and therefore tend to offer the most straightforward rum experience. (Check out our picks for America’s best white rum.)

gold and aged

These two rums will look very similar, but it’s important to know which one you’re getting. An aged rum will have a golden or amber hue that comes naturally from the casks in which it was made. Some aged dark rums are also available. A gold rum can also be aged, but often gets its color from additives.

“It’s common to add caramel to aged rums to ‘correct’ the color, and let’s face it, often to darken the color to potentially give the rum an aged appearance,” states Difford’s Guide. “Conversely, some aged rums are charcoal filtered to remove any color and bottled completely clear.”

In terms of flavor, an aged rum has more depth, while a golden rum offers a smoother experience with a little more conversational value than a white rum. Here’s our pick for America’s best aged rum.

dark rum

Remember when we were talking about molasses? This is where it gets difficult. Most dark rums are the result of double distillation and tend to have most in common with scotch or brandy. A third distillation yields Blackstrap Rum, a deep rum with complex flavors. Regardless of the quality of your dark rum, you really should slurp it and can even drink it similar to whiskey.

Seasoned or flavored

The method of flavoring rum with spices or tropical ingredients – like coconut – is mainly used in rums made from molasses or cane syrup and is growing in popularity. Flavor can either enhance a rum’s sweetness or add warmth and complexity. Subgroups of this category are low-proof liqueurs and alcoholic syrups such as rum creams or Falernum.

Rum Agricole

Rhum Agricole is made from sugar cane juice, not molasses, and is only made in the French Caribbean. (See: champagne vs. sparkling water and cognac vs. brandy). Rum production must conform to the strictest regulations of any rum, right down to the length of distillation, making it the most consistent form. Similar to white rum, the sweetness of the sugar cane comes through strongly, but rhum also has a pleasant grassiness.

Cachaça

Cachaça, another rum made directly from sugar cane juice, gained some popularity in the US after the 2016 Olympics. Like Rhum Agricole, Cachaça is location dependent and may only be produced in Brazil, albeit with less strict rules. As long as the rum is less than 54% ABV and does not use molasses, it can be considered a cachaça. Known for its exceptionally sweet sugar cane crop, Brazil’s other rums and cachaça are widely considered to be the sweetest and tastiest rums in production.

Oversafe

Are you feeling hot, hot, hot? Overproof or high proof rum is commonly used for drinks that require flambéing, or as a floater, and has between 50 and 75.5% ABV depending on country regulations. Don’t take pictures. Do not use while cooking. Do not pass “GO”. Overproof rums can be used in cocktails provided you are dealing with a rum on the lower end of the ABV spectrum. The higher the ABV, the less rum you should use.

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November 17, 2020 • Instructions

Table of Contents

Rum is made from cane molasses or cane juice by fermentation and distillation. The result is a clear liquid that is then aged in oak casks that come in a variety of styles, from white to gold to dark rum. Most of the world’s rum is made in the Caribbean and American countries. Rum is also a popular liquor in the Philippines and India, where a lot of sugar is produced.

In this post, you’ll learn about the different types of rum, the fermentation and distillation process, and the health benefits—that’s right, the health benefits of drinking rum.

Rum, the oldest spirit in the world

The very first rum distillation took place in the Caribbean in 1620 after sugar cane was introduced (thanks Christopher Columbus) and the slaves didn’t know what to do with the excess molasses from sugar production. Luckily someone decided to play around with it and the rest is history. At the time, people drank alcohol mostly out of medical necessity, but the advent of rum marked the first time they drank spirits for pleasure.

Rum became very well known because it was used as a means of payment around the 18th century. Sailors received rum as payment for their services, and it became one of the most sought-after commodities. To this day, the largest rum distillery is still in the Caribbean and produces 100,000 liters a day. No wonder Jack Sparrow always had a bottle of rum in hand.

Rum has come a long way and has been one of the most famous spirits in the world. There’s the Miami Rum Renaissance Festival, the Rum & Reggae Festival in London and Bristol, and the Jamaica Rum Festival to name a few. Each region has its own type of rum and they even give rum many nicknames like Kill-Devil, Demon Water, Nelson’s Blood or Pirate’s Drink.

What is rum made from?

Rum is made from sugar cane, which is processed into molasses through fermentation and distillation. Molasses is the juice of sugar cane, obtained by cutting, crushing or mashing. Most rum is made from a specific type of sulphurized molasses obtained from the sugar cane plant. Its flavors range from light, dark, and black.

After the molasses is produced or the juice is pressed from the sugar cane, it is mixed with water and yeast as a base.

The different types of rum

Rum is made in more than 80 countries using a variety of methods including variations in fermentation, distillation, blending style and aging techniques. This naturally leads to an abundance of rums making rum a favorite for bar cocktails. Rum is often referred to as the “wild, wild west” of spirits, as the many classifications can be quite confusing at times.

We’ve listed the most common rums, their alcohol content, and some popular brands.

White or clear rum

This type has a milder flavor and lighter body than gold and dark rums. Most white rums are sold at 80% proof or 40% ABV (alcohol by volume). They are aged for a year or more and then filtered to remove color. White or clear rum is a bartender favorite for mixing with other ingredients. Brands: Bacardi Superior, Rubi Rey, Don Q Cristal, Mount Gay Silver, 10 Cane

Gold or pale rum

This is the rum that has been barrel aged over time. It usually has a more flavorful profile than white or clear rum. It has 37.5% ABV. Brands: Don Q Gold, El Dorado 5, 1 Barrel, Barcelona Dorado, Cacique Anejo Superior

dark rum

This type of rum is often aged in oak casks for longer periods with darker, fuller flavor profiles. Good for solo sipping, it contains 38% ABV. Brands: Cruzan Estate Dark, Flor De Caña 5, Barbancourt 3 Star, Diplomático Añejo

black rum

The darkest, richest, and most full-bodied rum. Black rum retains much of the rich molasses and caramel flavor and is sometimes colored with burnt caramel to achieve consistently dark hues. It has 40% alcohol content. Brands: Cruzan Black Strap, Gosling’s Black Seal, Skipper Demerara, Wood’s 100

Navy Rum

A traditional, full-bodied rum associated with the British Royal Navy. It has 57% ABV. Brands: Lamb’s Navy Rum, Pusser’s, Lemon Hart, Skipper Demerara, Wood’s 100

Aged premium rum

Represents the finest examples of aged rum from the distillery. Premium Aged Rum is generally blended to achieve complexity and distinctive flavor profiles. Due to the time spent in barrels, they take on darker and richer colors. Brands: Zacapa Centenario XO and Zaya, Don Q Gran Añejo, Bacardi 8 and Reserva Limitada, Diplomático Reserva Exclusiva, Flor De Caña 18, Santa Teresa 1796, El Dorado 15

Over solid rum

Overproof means a higher concentration of alcohol. This is famous in the Caribbean because they prefer stronger drinks. It has 160 to 190 proof. Brands: Bacardi 151, El Dorado 151 High Strength Rum, Cruzan 151, Bruddah Kimio’s DA Bomb 155, Matusalem 151 Red Flame

Rum Agricole

This type of rum is distilled in the French Caribbean islands from freshly squeezed sugar cane juice instead of molasses. The liquid is distilled to about 70 proof. Brands: Clement XO and Cuvee Homere, Darboussier Rhum Vieux 1983, Depaz Blue Cane Amber Rhum, St James Hors d’Âge, LA Favorite Rhum Agricole Vieux

Cachaça

A Brazilian sugar cane liquor and one of the most popular spirit categories in the world. It is made from fresh sugar cane juice and has not been aged in barrels. It has 38-54% ABV. Brands: Aga Luca, Beija, Beleza Para, Boca Local, Cabana

Flavored and spiced rum

This type is the product of a wide range of flavors and spices infused into rum. Some of the common spices are ginger root, vanilla and allspice seeds, cinnamon or cassia bark, and clove buds. It is bottled at 92 proof. Brands: Captain Morgan, Parrot Bay Coconut, Malibu Coconut, Foursquare, Sailor Jerry

How is rum made?

Knowing the turbulent history and the wide range of rums around the world, it seems important to know how rum is made. Below is a step-by-step guide to the different stages of rum production.

1. Harvest of the sugar cane

Sugar cane juice is to rum what grape juice is to wine. This means that the harvesting phase of rum making is just as important as the rest of the process.

As with most grasses, sugar cane is cut and begins to grow back after harvest. Cutters use machetes to cut the cane close to the bottom, just around the part of the stalk that has the highest sugar concentration. Then the tips of the leaves are also removed. On an average day, a good harvest is about three tons of sugar cane per day. Of course, much more can be gathered through mechanized harvesting.

2. Extraction of the sugar

Because sugar cane is about 75% water with the rest being sugar and fiber, the harvested cane is washed, chopped and pressed to extract the water and sugar juice. This process of extracting sugar from cane juice creates a viscous product called molasses. This is basically where most rum is made from. Molasses is fermented to be later distilled into rum. Another alternative is to boil molasses to remove the water content and turn it into cane syrup, which could also be fermented into rum.

3rd fermentation

During fermentation, yeast converts sugar into alcohol. Whether you use cane juice or cane syrup, this is fermented with water and cultured yeast to produce a beer-like wash with 5-10% ABV.

a.) Boil about 20 liters of clean water in a boiler. Then, using just the right amount of heat, dissolve both the sugar and molasses in the water. You can turn off the burner as soon as bubbles form.

b.) Cool the mixture to 82°F (28°C) and add hydrated yeast. You can do this by first portioning the mash into smaller jugs to allow the yeast to dissolve more easily. When the mixture begins to foam, add the remaining seasoning.

c.) Allow the mixture to ferment at 77°F (25°C). You’ll know when to stop when the airlock on your pot stops bubbling. There must be heat for the yeast to convert sugars into alcohol. Be sure to keep the laundry in a warm place. Better yet, keep the room artificially heated. The airlock on the pot should allow the carbon dioxide to escape without letting in oxygen.

How long does the fermentation of rum take?

The fermentation process can take as little as 24 hours or as long as 3 weeks depending on the strain of yeast used and the type of rum being made.

Each strain of yeast works at different speeds and can result in different flavors as well. In general, rapid fermentation results in a lighter wash, which is preferred in white rum production. On the other hand, darker rums require a slow and orderly fermentation, with yeast being gradually added at intervals.

The speed at which yeast gobbles up the sugar is also affected by certain minerals. By slowing down the process, congeners can develop. Congeners are flavorings made up of esters and aldehydes. This results in a thicker, more acidic wash, which in turn makes the rum more flavorful.

Once the airlock has stopped bubbling, let the mush sit for 3-7 days.

4. Distillation

You can use a hydrometer to test if the mash is ready. Areometers are used to measure the ratio of a density of a liquid to the density of water. Measure once a day from the day the mash is expected to be ready. If you get the same reading for 3 consecutive days, it means your wash is ready to be distilled.

There are two methods of distilling rum: copper pot distillation and column still distillation. Pot stills produce a more flavorful distillate, so they are the most commonly used for making Rum Agricole. Column stills, on the other hand, are the choice for making neutral spirits like white rum.

copper still distillation

The copper pot is the original type of still. It works by heating low-proof alcohol in a large cauldron covered by a head called an “ambix”. The boiling point of alcohol is lower than that of water, so at the right temperature of around 78°C, alcohol turns into a vapor while water stays in liquid form. The vapor then rises through a long tube in the Ambix, which cools it and condenses it back into a liquid.

Using a copper still is theoretically one of the simplest methods of distillation, but in reality it requires a certain level of skill to carry out, especially if you want to make good rum. The process gives the master distiller more control, but only a small portion of the distillate is safe for consumption.

Column Still Distillation

A column still is often referred to as a “continuous still” because, unlike the pot still, it can be operated continuously without the need for pauses between batches. Additionally, it produces much stronger alcohol, meaning it produces more rum after being diluted to around 40% ABV.

A pillar still consists of two towering pillars. In the first column, the analyzer, steam rises and the laundry flows through several levels. The second column, known as the rectifier, carries the alcohol out of the wash, where it circulates until it can condense at the right power. The following are the basic steps for distilling rum with a column still:

a.) Sugar cane wash is introduced into the analyzer and then heated to steam. Strong alcohol rises and condenses in the analyzer when the temperature at the bottom of the column is lower.

b.) If the contaminants come into contact with plates at different heights, they will naturally flow back and condense.

c.) The condensed vapors are redistilled and restored to a vapor state. The process repeats itself continuously, causing a reaction that separates heavier compounds from the lighter compounds. This increases purity of mind.

d.) The spirit works its way through the column until it reaches a point where the distiller is ready to draw from the still.

5. Aging

As with most distilled spirits, flavor largely depends on the rum’s aging process. You can use either stainless steel tanks or oak casks to store rum for aging. Although stainless steel is usually reserved for white rums to keep the color from darkening, it could spend some time in oak to bring in flavors and color. Some people also choose used whiskey and bourbon casks to age their rum.

The time it takes rum to mature depends on several factors and not just the type of rum being made. Dark rum ages longer than white rum. The alcohols in rum interact with the wood to create distinct flavors, extract color, and develop a smooth quality that greatly enhances aged rum.

Moisture and climate play an important role in rum aging. Higher humidity leads to faster alcohol losses, while rum aged in hotter climates leads to water losses.

The size of the barrel also makes a difference. Small casks offer a higher wood to spirit ratio and tend to age faster. Lastly, be sure to filter your rum through cheesecloth or a clean cotton shirt to catch any wood particles.

6. Mix

Blending is the last process where a distiller can still make changes to the character of the rum. Different rums are the products of blending light and dark rums with different distillation processes. For example, a particular cask of rum may contain perhaps 95% column still with only 5% or even less pot still to add character and flavor.

Due to each distiller’s freedom to change the texture of the rum, some brands take advantage at this blending stage and engage in shady and illegal processes to further “improve” their products. Additives can be used to enhance a rum’s flavor and pass it off as genuine, making it harder for anyone else to know for sure if a particular brand is actually from the Caribbean, Haiti, or Jamaica.

Then there is the age information. In many cases, the best rum producers are part of regulated markets where these age claims are accurate (or nearly accurate) representations of the age of the rum. Unfortunately for others, rum age claims may or may not be the result of blending additives to make them taste like an aged rum.

What factors influence the quality of rum?

No two burners are the same. But when it comes to rum, quality is not just in the hands of the distiller. Several factors affecting the quality, taste, color and viscosity of rum are:

Raw materials used for fermentation

Fermentation process itself (equipment, procedure, duration)

Types of yeasts used in the conversion of sugar into alcohol

Techniques or methods used in the distillation process

Maturation or aging of the rum

Use of different rum casks

The quality of the water used to dilute the end product

Does Drinking Rum Have Any Health Benefits?

As it turns out, rum is more than just an everyday tropical beverage. There are good things that happen to your body when you drink rum regularly, or even semi-regularly. If you have a good knowledge of mixology, you can even smoke a cocktail at home. Here are some of the health benefits of rum:

Helps reduce stress. To be fair, almost all alcoholic beverages make us forget our stressors in life for a moment. But just 1.5 oz (or 1 shot glass) of rum is enough to significantly reduce anxiety.

Lowers blood sugar. The medicinal properties of rum have been shown to be beneficial in preventing the risk of developing diabetes.

Helps treat colds. Because of its high bacterial properties, consuming a tablespoon or two of rum a day can treat colds. It can even be used as an antiseptic to cleanse wounds.

May improve heart health. When consumed in moderation, rum has been linked to some indicators of cardiovascular health. Rum can act as a blood thinner and prevent blood clots. It is also associated with higher HDL levels, or the “good” cholesterol.

Helps prevent muscle pain. You shouldn’t replace prescribed medication with rum, but rum keeps muscle pain away. Rum also increases bone mineral density, which helps prevent osteoporosis.

Conclusion

If you’re a rum lover, we hope this article has given you a newfound love for your favorite beverage. For rum newbies, you now have the knowledge of how rum is made, what rum is made from, its different types, and some health benefits of drinking it. Expand your expertise by trying a few rum-based cocktails and share your experiences in the comments section below.

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