Rum is an eau-de-vie produced from sugar cane or by-products of the sugar industry. It is consumed white or aged in barrels (rum). It takes an amber color lighter or darker. Depending on the feedstock used, it can be called agricultural or industrial.
The origin of the word is debatable. It could come from an abbreviation of the old Norman word “Rumbullion” or “rombollion” or “round stock,” which could mean either liquor distilled from cider or perry, or the festivities that followed the best catches made by pirates.
If the origin is Latin, then it would come from saccharum, and is the name used by the monks to name alchemists sugar.
Rum Production Method
The alcohol produced from sugar cane or molasses is produced by fermentation and distillation.
Differ in the rate of non alcohol (TNA) two categories regardless of their method of manufacture:
light rum: a TNA less than 60 g / ETA (hectolitre of pure alcohol)
traditional rums: with TNA than 225 g / ETA
These differences are related to a distinction between France and England, and pressed by many in the British still tried alcohol as neutral as possible for their cocktails, while at the French to protect water spirits of wine in the domestic market (since the liberalization of rum on the national territory in 1783) rum should be easily identifiable by tasting argument included in the definitions so far.
Read more here about Rum.