Rum is produced by fermenting and distilling the juice, the molasses or the syrup of sugar cane. It is a bevarage of 62-81 percent by volume alcohol content. Original rum is an import product of the main sugar cane cultivation areas (Caribbean islands: Antigua, Barbados, Jamaica, Martinique, Puerto Rico).
Under the designation "genuine rum" imported rum in a drinking strength of 54 or 40 Vol% is sold. Blended rum is a mixture of at least 5 Vol% genuine rum with other alcohol, whose alcohol content amounts to at least 38 Vol%.
Beside herb-dry, colorless sorts of rum, such as Bacardi, most kinds of rum are characterised by their flavour, which becomes apparent also in their content of short-chained carbonic acid esters. Freshly destilled rum is colorless and receives its color only by maturing in barrels of oakwood, in addition, by additive of caramell. The flavour is affected by additive of Dunder, arrears from preceding destillation processes, and Skimmings, foam from the boiling of sugar cane.
An Austrian speciality is designated as Strohrum, after the firm founder Sebastian Stroh, which made 1832 this Rum with 80 per cent alcohol of sugar cane under additive of further essences and flavours ("Bonificateurs").
Rum is also consumed diluted with water as hot beverage called Grog.