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Rum production areas

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The centre of the rum production is located in the Caribbean islands despite the fact that sugar cane has not originally grown there. In all the Caribbean islands there is active rum production, and the flavours of the rums on each of these islands tend to vary, making them distinct experiences. The comments about the quality of rums are based on both my own experiences and other supporting sources. After the description, the name of the rum produced in the island can be found in brackets if the particular rum is examined in the reviews page.

It should be remembered that rums and rum-like beverages are also produced outside the Caribbean, especially in the inland states surrounding it. However, I will here focus especially on the Caribbean rums.


The first Caribbean island in which rum has been produced ever since the English landed. Mount Gay Distillery, possibly the oldest distillery in the world still producing rum, was established already in 1663. The rums made on this island are light and quite refined. Personally, I prefer these rums the most, especially Cockspur VSOR and Mount Gay Extra Old (Barbados Plantation Rum, 1991 vintage).

Dominican Republic

Known for its full-flavoured, aged rums.


A French island, in which rums of the French classifications rhum agricole and rhum industriel are produced. The rums are aged usually at least three years in French brandy barrels. Rhum vieuxes are often compared with high-quality French brandies. (Kaniche Guadeloupe).

Guatemala and Nicaragua

Located near the Caribbean, Guatemala and Nicaragua have become famous for their medium-bodied rums, which are well suitable for aging.


Famous for its Demerada rum, which tastes quite strong. They are produced of sugar cane grown near the river Demerara, located on the island and their pot still production method is slightly different from the standard. The best known producers are Cadenhead, Demerara Distillers (El Dorado) ans Port Morant. Demerara rums are often blended with lighter rums from the other islands.


The French rum making tradition is observed in Haiti. The rums are double distilled and aged in oak barrels at least for three years. The rums are full-flavoured and rich.


Jamaica has its own rum classification system, which divides the rums from very light to very rich varieties. The island is known for its strong, aromatic rums.


Cuba used to be one of the most famous rum producers, but since Castro came to power the breweries lost their individual characteristics. Still many rums are advertised to having been produced observing the Cuban tradition, but the actual production takes place elsewhere. The rums are light, crisp and clean. (Ron Matusalem Gran Reserva).


A French island with the most distilleries in the whole eastern Caribbean. Rhum agricole and rhum industriel according to the French classification are produced. The rums are usually aged in French brandy barrels for at least three years. Rhum vieuxes are often compared with high-quality French brandies. (Clement's Rhum Vieux).

Virgin Islands

The rums usually light and mainly meant for drinks.

Puerto Rico

There is a law in Puerto Rico stating that dark rums have to be aged at least for three years and light rums at least a year before bottling. The rums are usually light and very dry.


A huge rum exporter. The rums are usually light.

The main source for the above table is, but some of the info has been adapted and changed from the original.