Did you know that there are several theories about where the name rum comes? Among, but not limited to theories are that it derives from the word “rummer” which was a type of glass used by Dutch sailors. Another theory is simply that it's an abbreviation of the word saccharum, the latin word for sugar. The English called the cargo area of their ships “rummage” and this was also the area where rations, including spirits would be stored.

Whether the English really named the spirit or not, they sure impacted the category a lot. 
What we call “English style rum” is mostly made in countries that used to belong to the British West Indies, and where English was therefore spoken. The countries that produce English style rum are Jamaica, Barbados, Trinidad, Tobago, the Virgin Islands, Antigua, St. Lucia, British Guyana and Mauritius.

English style rum is often but not always molasses based and made with pot still distillation.

Molasses is a byproduct of sugar production, which we explain in more details in our video about the full rum category. Because of this melasse base, English style rums tend to have a strong heavy profile, with intense flavours. Age statement on the bottle refers to the youngest rum in the blend. When it’s communicated that a british rum is a “navy strength” it means that the ABV is a minimum 54% and a maximum of 57%. At this strength, whenever rum was spilled on gunpowder, this would still ignite. Hence why some navy strength rums are referred to as gunpowder proof. 

Navy Strength Rum became a thing after the British invaded Jamaica and the British replaced the daily ration of beer for their crewmen to rum, as rum was readily available and did not spoil. 

Because most of the countries that produce “British Style” rum are now free of their former oppressor, the rums are more and more often referred to as the actual country of origin, for example as Jamaican Rum or Guyana Rum.

This is also important because the different countries can have different regulations. 

For example, for Jamaican Rum has specific rules producers need to follow if they want to use the Geographical Indication  “Jamaican Rum”

Their rum can be made from sugar cane juice, sugar, molasses or a combination of these ingredients. This combination, and the fermentation process is what often gives Jamaican rum that signature “funky” flavour.
Jamaican distilleries must be in the vicinity of the islands limestone water bassin
Distillation takes place in copper pot stills
When aged, age in oak barrels in Jamaica
No adding of sugar after distillation
Only caramel for colouring can be added
Water can be added to bring down the ABV
A completely different rum, but also “British style” would be Guyana Rum. Guyana Rum, sometimes called “Demerara” Rum after the 364 kilometres long Demerara river that runs through the country. 

The use of Demerara Molasses influences the rum's characteristics, as well as the tropical climate that speeds up the ageing process. Because heat and humidity, the so called angels share is high, which intensifies the colour and flavour of the remaining product. Another thing Guyana rums are famous for, is the use of wooden pot stills, which present day, are only found in Guyana. 

In recent years, sustainability has become more and more important in rum production. Farmers take care of their land by regenerative agriculture, which means they are protecting soil health and avoid monocropping. Certain rum producers even produce zero waste rum, and only use energy they create by burning the bagasse, the leftover sugarcane product that would otherwise go to waste. This way we can make sure that we can enjoy their rums for many years to come!