Rum is distilled liquor made from sugarcane molasses, also known as "rum". Sugar juice extracted from sugarcane is made by fermentation and distillation. The main production characteristics of this wine are: selecting special aroma-producing (ester-producing) yeast and adding organic acid-producing bacteria, co-fermenting, and then distilling and aging. Rum, also known as sugar liquor, is a by-product of sugar industry. It is made of sucrose, first made into molasses, then fermented, distilled and stored in oak barrels for more than 3 years. According to different raw materials and different brewing methods, rum can be divided into: rum liquor, rum old liquor, light rum, rum regular liquor, rum with strong aroma and alcohol content of 42% ~ 50%, amber, brown and colorless liquor.

According to the flavor characteristics, rum can be divided into: Luzhou-flavor and light-flavor: * Luzhou-flavor: sugarcane sugar is clarified first, then inoculated with bacteria and yeast that can produce butyric acid, fermented for more than 10 days, and then distilled in batch tanks to obtain about 86% colorless original rum, which is blended into golden yellow or light brown finished wine after being stored in wooden barrels for many years. * Light fragrance type: only yeast is added to sugarcane sugar, and the fermentation cycle is short. Tower continuous distillation produces 95% of the original wine, which is stored and blended into light yellow to golden yellow finished wine, represented by Cuban rum.