Rum

The history of rum is closely tied to the Caribbean, where it originated in the 17th century. Rum’s beginnings can be traced to sugar plantations, as sugar cane—originally from Southeast Asia—thrived in the Caribbean’s tropical climate. During the production of sugar, molasses was left as a byproduct, and plantation workers discovered that this molasses could be fermented and distilled into a potent spirit: rum.

The earliest recorded distillation of rum took place in Barbados around the 1650s, though some accounts suggest that a similar spirit was being produced slightly earlier in Brazil. The popularity of rum spread quickly across the Caribbean and into the American colonies, where it became a valuable trading commodity. Its association with the maritime industry and the triangular trade route—where rum was traded for slaves and sugar—expanded its influence across the Atlantic, including to New England and Europe.

The Caribbean islands each developed distinctive styles, with islands like Jamaica, Barbados, and Martinique becoming renowned for their unique methods of production. Today, Caribbean rum remains highly regarded worldwide, reflecting centuries of tradition and innovation in the region’s distillation practices.