Make it with molasses, you’ve got rum. Make it with fresh sugarcane, and you still have rum. Age it (or don’t), blend it with spices (or not), filter out the color (or add it) … it’s all rum.

A night sky above a copse of trees on Guirdil Bay on the Isle of Rum in Scotland.Credit... Supported by Photographs by Nicholas J. R. White Text by Kat Hill Rum, a diamond-shaped island off the ...

There's even a degree of variability when it comes to the physical equipment used in distilling sugar products into what will become rum, with different types of stills being used by different ...

Narrator: After two years of research, Bridget began experimenting on stills she imported from Germany. It took her about three months to come up with the recipe for Owney's, her signature rum.

However, while rum of all types now counts for a bigger slice of the market than whisky in terms of the value of sales in the UK, it still has a fair way to go before it rivals its Scottish cousin ...