Rum vs. Bourbon: A Battle Everyone Wins

The next time you’re seated at the bar, take a gander at the diverse set of bottles staring back at you, ready to be explored.

You might consider yourself a connoisseur of the cocktail, but you might find yourself drawn to whiskey each time, specifically bourbon.

As you look at each label of amber liquid preserved in its liquid beauty, another bottle catches your eye: Rum.

Rum and bourbon are often interchanged in the spirit landscape.

Both types of alcohol are featured prominently on television and YouTube ads with catchy labels and defining poses kept in pop culture. But are they the same?

The main difference between rum and bourbon is a little more complicated than asking your bartender for a shot of each (though it certainly helps).

These two bottled behemoths have their own unique qualities regarding their histories, production process, and flavor profiles.

Rum vs. Bourbon: The Complete Comparison

History

Before opening the bottle of each spirit for a taste test, it’s important to take a look back at how these two industry titans were discovered and how they each changed the fabric of American culture.

Rum

This spirit is more than just a cliche for those who sailed the Seven Seas. For the longest time, rum was the predominant spirit in North America. Yet before its establishment in colonial America, its origins can be traced to the West Indies with sugar cane.

Slaves on sugarcane plantations discovered the results of fermenting molasses pulled from these plants.

This crown jewel crop in the Caribbean –  and arguably the most important aspect of rum – was later shipped to Asia and later Africa, and India among other destinations that sought to replicate the results.

The first rum distillations took place on these plantations in the Caribbean in the 17th century, though during this time it was originally called rumbulon (translated to “kill devil”).

As word spread about this sweet elixir, it made its way to the British Navy and was a substitute for beer rations.

It became so widely used in this military that Admiral Edward Vernon, noticing his crew partaking in it too much, ordered the rum to be diluted with water (and later citrus juice) in 1974, leading to the popular Navy Grog. 

Around the same time period, rum was also being exported to the American colonies and eventually became distilled in the New England area in Salem, Boston, and other towns.

Over time, it accounted for approximately 80% of the area’s exports. However, its success gave way to additional taxation on molasses through the Sugar Act of 1764, one of many grievances that gave way to the American Revolution.

With molasses becoming sparse as a result of the war, the newly-crafted United States began transitioning to grain-based spirits and away from rum.

Despite this change in popularity, rum has seen a resurgence in recent decades with a growing respect for Tiki drinks and a yearning for a Caribbean atmosphere. 

Bourbon

By contrast, bourbon’s roots are not tropical, but rather an amalgamation of European and American lineage.

While often associated with Kentucky and the South, the name is derived from the House of Bourbon, a European dynasty of French origin.

Rural distillers in this part of the United States were searching for another crop to supplement barley due to its sparse nature in the fields and decided on corn. With the addition of rye to make up for the lack of peat and storage in charred casks, these settlers created a hit drink.

While the true “father” of bourbon is hard to pinpoint due to a lot of historical debate, Robert Samuels is said to have created a “family recipe” of sorts in 1783 that closely resembles the spirit.

His family over the years has carried on his legacy through the iconic Maker’s Mark brand of bourbon.

That same year, Kentucky’s first commercial distillery was established in Louisville under Evan Williams, another popular brand.

Bourbon County, located in an area between modern Indiana and Kentucky, became synonymous with this popular whisky due to the ideal farming conditions for corn and eventually became its namesake.

In a bit of irony, local laws in Bourbon County actually prohibit bourbon distillation.

Just like rum’s tense history with taxation, bourbon faced its own with the Excise Whiskey Tax in 1791, causing distillers to react angrily three years later in the infamous Whiskey Rebellion.

Bourbon’s status as a top-tier drink came in 1964 when Congress declared it “America’s Native Spirit,” along with a host of regulations to set official standards.

In 2007, Congress once again set bourbon apart from other liquors by making September National Bourbon Heritage Month.

That being said, bourbon is a tried and true contribution of Kentucky. According to the Kentucky Distillers’ Association, the Bluegrass State contributes 95% of the world’s bourbon supply.

How’s that for a worldwide phenomenon?

Production

Rum and bourbon are both distilled drinks relying on a few similar steps: fermentation, distillation, aging, and storage. However, their differences lead to a dramatic effect on their respective colors and tastes.

Rum

As mentioned above, rum relies on sugarcane instead of grains during its distillation.

This plant is harvested close to the ground to retain the highest amount of sugar. The sugarcane is then washed and pressed to extract sugar juice and syrupy molasses, which will be the base of the product.

Some distillers opt for cane syrup instead of molasses by boiling it to further reduce water content. This thick liquid and sugar are mixed with boiling water until fully dissolved.

To prevent overboiling, the liquid is cooled down close to 80°F and combined with hydrated yeast to start the fermentation process. The wash is stored in a warm setting to allow carbon dioxide to produce and release. 

Here’s where it gets interesting: the type and color of rum can be dramatically different based on how quickly the distiller chooses to ferment and the specific type of yeast.

A fast fermentation process (at least 24 hours) creates white rum, while slower fermentation and gradual yeast additions to the batch yield dark rum filled with flavorful compounds known as congeners.

After reaching the desired fermentation level, the mixture is distilled through either a copper pot or a column still.

Copper pot distillation produces weaker alcohol in batches while being easier to control. Column still distillation, by contrast, creates more rum without the need to stop between batches.

Finally, the rum is aged in stainless steel vats or oak barrels. White rum is stored in the former to retain color, while dark rum is stored longer and in oak to accentuate its flavors and hue against the wood. The containers are stored in temperature-specific areas to avoid water and alcohol loss.

We’ll get into the flavor profiles of rum in a bit, but each step of the process can be modified to create a unique and tasty experience.

Bourbon

While all bourbon is whisky, not all whiskey is bourbon (if this is confusing, think back to the “square is a rectangle” adage from elementary school).

What separates bourbon from other whiskeys is the corn.

In fact, bourbon is required to have a mash bill of at least 51% corn for it to be authentic as mandated by the American Bourbon Association (though some distillers choose a higher percentage). 

To start off, corn, rye, and malted barley are mixed with fresh spring water and yeast, which are then stirred and heated. After the mash has dropped in temperature below 90°F, it is stored for at least a week to ferment.

This process converts the sugar in the mixture to ethyl alcohol. Sour mash, a residual mash from a prior distillation, is also added to mitigate bacteria growth.

After fermentation, the mixture is strained to remove any solids and distilled through a beer still and later a copper pot still to remove any impurities. Each round of distilling causes the product to have a higher alcohol content and more purity for a smoother taste. 

Then comes the fun part: the liquid is stored in charred oak barrels to mature and develop rich flavors. This process caramelizes the sugars in the spirit and creates the iconic color that you see in the bottle.

To be considered straight bourbon, it has to be aged two years, and anything less than four years old must have an age statement on the label.

Just like with rum, these barrels are stored in a climate-controlled environment to preserve the quality of the contents inside.

As a final step, distillers dilute the bourbon to reach the proper alcohol content (80 proof and 40% ABV minimum) before bottling. From there, the bottle is labeled, shipped, and ready to be enjoyed neat or in a variety of mixed drinks.

Flavor Profile

After learning these spirits’ histories and production process, you’re probably asking, “Alright, but how do the flavors compare?” As you read, think about how you can expand your horizons in each glass.

Rum

As you saw above, rum has a multilayered approach to its distillation, which creates a plethora of rich flavors for those who want a taste of the Caribbean. 

Overall, rum is semi-sweet and toasted due to the molasses pulled from the sugarcane, but distillation prevents it from being overwhelmingly sweet. Of course, some distillers opt for additional sugar to add back some of its sweetness.

White rum is not as sweet due to its quick fermentation process and storage in stainless steel, and it features a lighter taste with a dry finish.

This un-aged version makes it perfect for cocktails like mojitos, daiquiris, and piña coladas that are delicate and add some freshness to your evening.

Dark rum has more complex flavors as it ages 3-5 years, with notes of caramel, chocolate, and dried fruits with some smokiness derived from the barrel.

You’ll love using this type of rum for mixed drinks like the dark and stormy, Mai Tai, and the Bahama Mama which are classic party and vacation cocktails.

But if you think the flavor combos stop with the final cocktail, think again. 

Rum can be adjusted in any part of the distillation process and blended with other rum products to express different flavors.

Traditional Jamaican rum, for example, has a hint of spiciness with some notes of smokiness and tropical fruits. Gold rum has aged longer than white rum and shorter than dark rum and has stronger hints of vanilla, almond, and citrus. 

Other rums have flavors added in, like coconut and citrus fruits, though these have an ABV below 40%. These are typically enjoyed neat and on the rocks rather than included in mixed drinks.

Bourbon

Bourbon also has a sweet taste, though its flavor comes from the corn that’s used in the mash bill. It’s typically sweeter than other whiskey variations and features bitter tones.

General flavors picked up in bourbon include vanilla, caramel, and oak from the storage.

Overall, there are sixteen common flavor notes associated with the spirit, ranging from woody and toffee to buttery and corny among countless combinations. This makes it a versatile part of your bar regardless of whether you enjoy it by itself or as part of a mixed drink.

Even though corn is the predominant ingredient being used during its product, adjusting the proportions of grains in the mash can create some creativity for the palate.

Extra rye, for example, can add some additional spice. However, extra flavors are not added to the product, doing so turns it into a whiskey liqueur rather than true bourbon. 

That said, its many distinct flavor notes make it delectable in a properly made cocktail.

An old-fashioned creates an ideal balance between the bourbon, sugar, and bitters, while the mint julep offers a refreshing mixed drink without one aspect overpowering the other. 

For those who just want to taste only bourbon, your method of consuming it can make a difference in what you notice.

Drinking it neat gives you a full experience that can be adjusted slightly by adding a few drops of water to release the aromas. Having it on the rocks may cause some of the stronger flavors to be diluted, but it can be preferable for those who want something chiller than room temperature. 

So, Is Bourbon Rum?

Someone new to the bar scene might be overwhelmed by the boundless possibilities in front of them underneath a dim light. As they order their drink and the bartender asks for the spirit of choice, they might wonder, “Are bourbon and rum the same?”

The answer, of course, is a definitive no.

Aside from their historical deviations and differences in production, it simply boils down to the taste.

Between the usage of sugarcane vs. corn to create distinct levels of sweetness and the overwhelming amount of flavor notes in bourbon, the contrast is clear once you take that first sip.

That’s not to say that rum isn’t a well-crafted spirit and deserving of its place in your glass, but there’s a reason why bourbon has been a definite part of the cocktail culture for years. 

After this deep dive into bourbon, you’re probably craving its sweet taste right now. If you’re looking to find the perfect shot or base for your cocktail, check out our list of the best bourbon brands to try.