Not Just For Cocktails: Busting The Biggest Misconceptions About Indian Rum
Rum, often seen as the liquid essence of celebration, has deep roots not just in the Caribbean but right here in India where sugarcane has long been a part of our land, culture and craft. Long before colonial influences, traditional Indian communities were fermenting sugarcane juice into spirited brews like laahan and sidhu earthy, homegrown expressions of what we now know as rum. During the colonial era, rum became even more popular, especially with British soldiers, and large-scale production began. Over time, it became a drink loved across the country from small towns to big cities, cutting across class and culture.
Today, Indian rum is undergoing a renaissance. From rustic beginnings to refined expressions, it's finding new fans and a bold new identity. So, the next time you crave a sip of something meaningful, turn to the legacy of Indian rum. Whether enjoyed neat, in a vibrant cocktail or as part of a modern twist let it transport you through time from our ancient fields of cane to a future full of flavour and pride.
Here's to breaking the myths and celebrating the irresistible charm of this iconic spirit.
Myth 1: Every Rum Is Made Using Molasses
It's a common belief that rum is only made from molasses, the byproduct of sugar production. While many rums do use molasses, some of the finest expressions are made from pure sugarcane juice, offering a fresher, more aromatic profile. Known as rhum agricole in the French Caribbean, and now increasingly embraced in India, this style brings a new level of complexity and terroir to the spirit. In fact, India is now one of the largest producers of cane juice rum, thanks to its abundant sugarcane cultivation and growing focus on craft spirits. Camikara, for example, is a pure cane juice rum that breaks away from molasses traditions, showcasing the untapped potential of India's sugarcane heritage.
Myth 2: Rum is not barrel aged
Contrary to popular belief, many rums are aged in barrels and can match the complexity of whisky. Old Monk is aged up to 7 years in oak, offering smooth, nostalgic warmth, while Nepal's Khukri Rum brings rich, woody depth through traditional aging. On the premium end, Camikara 12 YO: First Indian rum to win a Gold Medal at the prestigious IWSC — is aged for 12 years. Even younger expressions like Camikara 3 YO show how thoughtful aging brings balance and character. Rum, at its core, is a spirit of craftsmanship and care.
Myth 3: Rum is only for winters
In India, rum is often seen as a winter drink linked to army canteens and cold-weather comfort. But that's just one side of the story. Rum has always belonged to the tropical regions from the sun-soaked fields of Jamaica and Barbados to the sugarcane heartlands of India. seasons. Dark rums like Old Monk and Khukri XXX are winter favorites, but brands like Bacardi have long shown rum's refreshing side through summery cocktails. Today, Indian labels like Camikara are redefining rum as a versatile spirit just as suited to a chilled summer pour as a cozy winter one.
Myth 4: Rum Is Always Flavoured
Many people think of rum as a sweet, flavored spirit spiced, coconut, vanilla or tropical fruit infused. While flavoured rums have their place, especially in casual cocktails, they represent just one side of the category. The heart of true rum lies in its unflavored, pure expressions where the real flavour comes from the cane, the fermentation and the aging process. Rums like Old Monk, often mistaken as flavoured due to its rich vanilla and caramel notes, are in fact unflavoured dark rums, with their profile shaped by oak barrel aging. On the other end of the spectrum, Camikara made from 100% pure cane juice with no added flavours or sugars, highlight the spirit's natural complexity and craftsmanship.
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