The Caribbean is the epicenter of Rum production. Virtually every island produces its own specific Rum.
Rum is also produced in other parts of the world.
A few examples:
Barbados produces light, sweet Rum from both Pott and Column stills. The Rum distillation started here at the Mount Gay Distillery, founded in 1703 and is probably the oldest working Rum distillery in the world.
Cuba produces Rum with a light body, fresh in Column Still.
The Dominican Republic is known for its full Rum produced in Column Still.
Guyana is rightly famous for its rich, heavy Demerara rum, named after a local river, which are produced from both Pott and Column stills. Neighboring countries Suriname and French Guyana produce similar full-bodied Rum.
Haiti follows the French tradition of heavier Rums that double distilled in Pott stills and aged in oak barrels for three or more years that produce a full, mellow taste Rum.
Jamaica is known for its rich, aromatic rum, most of which are produced in Pott stills. Jamaican rum is frequently used for blending.
Martinique is a French island with the largest number of distilleries in the Eastern Caribbean. Both Pott stills and Column stills are used. As on other French islands such as Guadeloupe, rhum agricole (made from sugar cane juice) and rhum Industriel (made from molasses) are produced. This rum is often matured in used French cognac casks for a minimum of three years. Rhum Vieux (aged Rum) is often compared to high-quality French brandy.
Puerto Rico is best known for light, very dry Rum in Column Still. All white Puerto Rican Rums must mature for at least 1 year, while dark Rum must mature for at least three years.
Trinidad & Tobago mainly produces light Rums in Column Still and has an extensive export trade. This Rum is also widely used for various blends.
The Virgin Islands, which are divided between the US Virgin Islands and the British Virgin Islands, both produce light rum, in Column Still. This rum, and that of the nearby Grenada, also serve as the basis for Bay Rum, a classic aftershave.
Guatemala and Nicaragua mainly produce Rum in Column stills, which lend themselves well to aging for a longer period of time.
Venezuela makes a number of respected golden and dark Rums.
The United States has a growing number of Rum distilleries in the south, producing a range of light and medium-bodied Rums that are generally marketed with Caribbean-style names.
Canada has a 300-year-old tradition in the trade of Rum
Europe is mainly a blender of imported Rum. Both the United Kingdom and France import Rums from their former colonies in the Caribbean for ripening and bottling. Jamaican Rum is introduced in Germany and mixed with a neutral alcohol in a 1:19 ratio and is called Rum Verschnitt. A similar product in Austria (without rum) is called Inlander Rum.
This may not have been called Rum for ages because it does not meet legal requirements and is no Rum at all but just alcohol with color, aroma and flavor.
The Netherlands has been an exception to this since 2012, since 1 species / brand Rum is being produced in the Netherlands.
Australia produces a significant amount of white and gold Rums in a double distillation method and utilizing both Column and Pott stills. Rum is the second most popular alcoholic beverage in the country after a beer. Light Rums are also produced on some of the islands in the Pacific, such as Tahiti.
Asia makes a lot of white and gold Rums in Column Still for a large shared produced in the Philippines and Thailand. In Indonesia they make another sugar cane product called Arak, Arrack or Arrak.
South Africa is also starting to mix in the Rum world, unfortunately a lot of mediocre quality, but there is a change.
Also surprising is Nepal with a firm Rum that is very suitable for English chocolate.
Of course Brazil should not be missing from this list, the distillation process is different and they use a different name, namely Cachaca. But here too Rum is produced on a smaller scale (compared to Cachaca).