You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


The name for this spirit is derived from the English "rumbullion" (riot, tumult) and probably refers to excessive consumption of it. It is made from molasses from sugar cane, more rarely from fresh sugar cane juice. The so-called Inländerrum is distilled from sugar beet molasses. The alcohol content is 37.5% vol.; a high-proof rum with 57.15% vol. is called "overproof rum". Where exactly the first rum was produced is unknown, the most likely origin is the former British colony of Barbados. However, Hispaniola (Haiti and Dominican Republic), Cuba and Brazil are also mentioned. In any case, it originated as a waste product of sugar cane cultivation. One of the largest producers is the beverage multinational Bacardi-Martini Limited. Rum is an extremely popular ingredient in many cocktails, as well as other alcoholic mixed drinks such as Feuerzangenbowle, mulled wine and grog.

Voices of our members

Sigi Hiss

There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.

Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

The world's largest Lexicon of wine terms.

26,403 Keywords · 47,036 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,264 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon