Rum’s global legacy shaped by colonial history and diverse traditions

Rum has a long and complex history that traces back to the arrival of sugarcane in the Caribbean. In 1493, Christopher Columbus brought sugarcane from the Canary Islands to the Americas during his second voyage. The plant thrived in the Caribbean climate and quickly became a dominant crop, primarily for sugar production. As European powers expanded their empires in the New World, they established vast plantations and relied heavily on enslaved labor brought from Africa after decimating native populations.

Spanish conquistadors built an empire across Hispaniola (now the Dominican Republic), Cuba, much of South and Central America, while other European nations like Portugal, England, France, and the Netherlands fought for control of these lucrative territories. Colonists brought with them their own traditions of distilling spirits. They began to distill byproducts of sugar production—mainly molasses—creating early forms of rum known as tafia, rumbullion, or kill-devil.

Over time, knowledge and techniques spread between islands and colonies as people moved throughout the region. The production of rum followed European expansion into Asia and Oceania as well. By the late 18th century, three main colonial powers—Spain, France, and England—dominated rum production in the Caribbean and Americas.

Each colonial power developed its own approach to making rum, influenced by local resources and cultural preferences. These methods evolved into what are now known as English, French, and Spanish styles of rum. While this classification is widely used today, it is not without controversy. Many producers in former colonies prefer to identify with their own national traditions rather than those of their former colonizers.

The English style of rum is most commonly found in former British colonies such as Barbados, Jamaica, Guyana, Trinidad & Tobago, Grenada, Saint Lucia, Antigua and Barbuda, as well as in countries like Australia, the United States, and Canada. English-style rums are typically made from molasses and often distilled using pot stills (also called batch stills), though column stills are also used. These rums are known for being heavier in body with high levels of esters that give them powerful aromas. Jamaican rums like Long Pond or Hampden are classic examples with intense fruity notes. Rums from Barbados such as Mount Gay or Foursquare tend to be more balanced but still aromatic.

Spanish-style rums are produced in countries like Cuba (Havana Club), the Dominican Republic (Brugal), Guatemala (Zacapa), Venezuela (Diplomatico), El Salvador (Cihuatan), Colombia (La Hechicera), and even in Asia with brands like Don Papa from the Philippines. These rums are usually made from molasses or cane honey and distilled using multi-column stills for a lighter profile. Some producers use pot stills or blend different distillation methods. Spanish-style rums often undergo aging using the solera system—a method borrowed from sherry production—which creates smooth blends with sweet notes of vanilla or caramel. Alcohol content is generally around 40%, though this is changing as producers experiment with higher strengths.

French-style rum is closely associated with France’s overseas departments: Martinique, Guadeloupe, Réunion, and French Guiana. These regions produce both traditional molasses-based rum and “rhum agricole,” which is made from fresh sugarcane juice rather than molasses. Martinique is especially known for its rhum agricole thanks to its Appellation d’Origine Contrôlée (AOC) status that sets strict production standards. French-style rums are usually distilled in single-column “Creole” stills but some producers use pot stills as well. The result is a spirit that sits between English heaviness and Spanish lightness—often described as balanced with pronounced cane flavors.

The influence of French rum-making has spread globally through expatriate producers in places like Vietnam, Cambodia, Taiwan, and French Polynesia. French-style rums often emphasize terroir—the unique characteristics imparted by soil and climate—and may highlight specific cane varieties or plots.

Despite these broad categories, it can be difficult to distinguish between styles during blind tastings unless the differences are very pronounced. For example, a Jamaican rum might stand out for its ripe banana notes while a Cuban ron could show vanilla or tobacco aromas; a French rhum might reveal grassy cane or floral scents.

While historical classifications provide a useful introduction to rum’s diversity, they do not capture all the nuances within each tradition. Each island or country has developed its own unique techniques over centuries—shaped by independence movements, changes in labor systems after slavery was abolished, and evolving consumer tastes.

Today’s global rum market reflects this rich heritage with a wide range of products available to consumers interested in exploring different styles. Whether one prefers the boldness of Jamaican rum, the smoothness of Cuban ron, or the freshness of Martinican rhum agricole, there is a world of flavor rooted in centuries of history waiting to be discovered by enthusiasts everywhere.