The full-bodied, barrel-aged rum!
Brown rum, also known as dark rum, is a very popular spirit that has been produced since the 17th century and has its origins in the Caribbean. This high-quality and aromatic rum is characterised by its versatility. But what makes brown rum so special and how does it differ from white rum?
Production of brown rum
The production process begins with fermentation, during which the yeast converts the sugar into alcohol. The liquid is then distilled and matured in oak barrels, where it develops its characteristic brown colour and complex aromas. The maturation process can take several years, which further refines the flavour.
The art of barrel storage
Considering that the barrel was originally just a transport container, the fine art of barrel storage has developed over time and with increasing experience - as a side effect, so to speak!
Storage in wooden barrels is a key factor in the quality and character of brown rum. After distillation, the rum is filled undiluted into barrels with an alcohol content of 65% to 75%. This barrel ageing can last between six months and several decades. The wood in the barrels rounds off the flavour and gives the rum additional aromas. There are many factors that determine the colour of the rum. Both the type of barrel and the size of the barrel leave their mark. The duration of the barrel maturation is decisive for the intensity of the colour and the temperature during maturation also plays a role. Storage in specially toasted barrels is also popular. Toasting releases layers of sugar inside the barrel, giving the rum additional flavours and making it particularly intense in taste.
After distillation, brown rum is usually stored in American ex-bourbon barrels. These oak barrels give the rum its typical brown colour and enrich it with additional aromas. The longer storage in oak tends to darken the colour of these spirits. However, the colour of the rum can also be influenced by the use of caramel, which must be declared on the label.
Special ageing method: Solera system
Brown rum can also be matured using the so-called solera process. For this, the barrels are stacked in four rows in a pyramid shape. The rum to be bottled is taken from the oldest lower row of barrels and refilled with the barrels above. The result is a relatively old rum with consistent quality and dark colour.
Difference to white rum
The main difference between white and brown rum lies in the storage!
Brown rum gets its full and complex flavour from ageing in oak barrels. The colour palette of brown rum ranges from amber to dark brown. The beautiful amber colour comes from a shorter storage period in an oak barrel. In addition to the well-known brown and white rum varieties, we also offer golden rum.
In contrast to brown rum,white rum is either not stored in barrels at all or only for a short time after distillation. After a short maturation in the barrel gives it a light colour, it is then filtered to remove the colour and obtain a clear product. The taste of white rum tends to be lighter and sweeter, with less complex flavours.
Favourite brown rum
The flavour is complex and rich, with notes of caramel, vanilla and spices. Sometimes fruit or chocolate flavours are added. Well-known representatives of brown rum are Appleton, Dictador and Ron Zacapa. You can find more excellent rums in our article "The best rums".
Conclusion
Brown rum is a spirit that has been appreciated for centuries and is given its unmistakable character through storage and ageing in wooden barrels. Connoisseurs all over the world appreciate it both neat and in cocktails.
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