Puerto Rico Rum History

A Brief History of Puerto Rican Rum.

It’s no wonder rum is so delicious; this rich and tasty liquor is a by-product of sugarcane and something to be truly savored. While nearly 70% of the rum consumed in the U.S. began in Puerto Rico, you may wonder just how did this versatile spirit get its start?

In 1944 the Sugar Cane Act was passed and a mere 8 years later Puerto Rico produced its largest sugar cane yield ever. 34 sugar mills harvested more than 12 million tons of sugar cane from 392,000 acres, that’s an average of over 170 tons per mill. This sugarcane by-product, rum, would become the second largest spirit sold worldwide.

Sugar cane juices, known as “guarapo,” were extracted by the sugar cane mill and boiled at high temperatures. The process yielded crystallized sugar and the syrup that didn’t solidify became molasses. Sugar cane laborers discovered that mixing molasses with water and exposing it to the sun (fermentation) produced an alcoholic beverage.

In 1493, on his second voyage to La Española (the Dominican Republic), Christopher Columbus brought with him cut sugar cane from the Canary Islands. Spanish Conquistador, Juan Ponce de Leon, first brought to Puerto Rico Creole sugar cane rootstocks from La Española in 1506. By 1517, the first sugar mill was established in Añasco, powered by oxen. Not until 1548 would the first hydraulic sugar mill be established in Bayamón. In 1776, sugar production in Puerto Rico increased to 10,947 “arrobas” (25 pounds each), and 78,884 barrels of “melaza” (sugar cane syrup) from 643 sugar mills on the Island.

Since 1898, when Puerto Rico was ceded by Spain to the U.S., the sugar industry became a key economic source of the area, experiencing rapid growth in the 1930s as a result of the Jones Act of 1917. Working at the sugar mills, or “centrales azucareras” (regional sugar cane processing centers), was the main source of income for thousands of Puerto Ricans in the first half of the 1900s. It established the 8-hour working day as a law and provided for a minimum wage for sugar cane laborers. Today, the spirit provides me and my family a living we love, and love to share.

The Process of Making Authentic Puerto Rican Rum

There are four major processes involved in making Puerto Rican rum:

Fermentation of molasses – produces the alcohol and is a spontaneous reaction between the yeast and sugar. The yeast is the key to fermentation, as it can influence the ultimate taste and flavor of the rum.
Distillation – separates the alcohol from the fermented mixture and concentrate it to make the actual rum. Distilling equipment and practice varies from brand to brand, thus producing rums with varying body and characteristics.
Aging – this part of the rum making process is the essence of the flavor and body. It has to be at least a year in American oak barrels. Rum acquires different properties while aging in oak barrels, from the wood’s aroma to its golden color, some from charring the barrels in an open flame.
Blending – the last step is the aging process. The rum is blended to produce various types of rum products, from light rums to premium aged rums.

Come, try them and experience the different flavors each one provides. Then you’ll understand the unique craftsmanship of our rums. If you have any questions about Casa Melaza and our rum selection please contact us and we’ll be more than glad to help you.