Is Rum Made From Sugar or Not?

A recently published “Rum 101” article caught my attention because it asserted rum can be made from sugar beets, as well as from sugar cane. This is simply not the case. While you can certainly make a distilled spirit using sugar beets, the end product is not a rum–just as a distilled spirit made from malted barley can’t be a rum, no matter how hard someone might wish it to be.

While sugar plays part of rum production (and actually, part of all spirits production), the real story is a tad more complicated than most people realize. So, let’s get just a bit geeky and clear up some misconceptions about rum and sugar.

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Barbados Rum Cheat Sheet

Barbados is often referred to as the Birthplace of Rum. You can make the case for cane spirits appearing elsewhere before Barbados–for example, in Brazil a century or so earlier, or even in India–but Caribbean rum as we know it today is considered to have started in Barbados, before spreading rapidly to other islands.

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Clairin Casimir’s U.S. Recall – A Deeper Look

On October 10, 2018, the New York State Liquor Authority caused a stir within the cane spirits community. The subject: A press release regarding Clairin Casimir, distilled in Haiti and imported to the U.S. by La Maison & Velier, is being voluntarily recalled due to the presence of lead. If you’re a clairin consumer, this naturally might be a cause for concern. Below, I’ve assembled some background information which helps put this recall into a broader context.

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Two Centuries in a Bottle: Drinking the Harewood House 1780 Rum

Every camera in the room is trained on a lone man struggling to open a rather plain brown glass bottle, unlabeled except for a paper tag around its neck. The red wax sealing the neck is not giving way easily to his run of the mill corkscrew. Sukhinder Singh, co-owner of The Whiskey Exchange, has opened countless rare and historic bottles in his time, but this bottle of obviously very old bottle is vexing him.

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California Rum Festival 2018 In Pictures

The 2018 edition of the California Rum Festival saw the four-year old-event hitting its stride. Held in the Soma Arts building for the third year running, many of the prior year’s small kinks were absent. People lined up around the block to get in, good rum flowed, and the international rum family joyously celebrated together–before, during, and after.

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