Alcohol-free rums are the most popular alcohol-free spirits thanks to their versatility. They’re an alternative way to enjoy a spicy and sweet drink without the after-effects of alcohol. An alcohol-free rum serves as a base for cocktails, making it perfect for cocktail lovers who don’t want to drink alcohol.
Many alcohol-free spirits brands have develop flavors and aromatic profiles similar to traditional rum, allowing for the creation of alcohol-free cocktails that resemble classics like the Mojito, Cuba Libre, or Daiquiri. Welcome to the future of non-alcoholic beverages. Here are our recommendations and the process to make alcohol-free rum.
The best alcohol-free rums
Rum comes from sugar cane, which is why it has that intense, slightly syrupy taste that makes it ideal for non-alcoholic cocktails. These are our recommendations if you want to buy alcohol-free rum :
- Lyre’s White Cane is the zero alcohol rum created in the image of white rum, gently aged. An alcohol-free spirit with a generous taste of oak and sugar cane, with notes of toasted nuts and citrus. It has won several awards in the San Francisco World Spirits competition. It is ideal for mojitos.
- Strykk Not Rum: A very balanced non-alcoholic liqueur, it combines sweet cane sugar, raisins, vanilla, and oak. It’s 100% natural, fat-free, and calorie-free. It also contains no sugar or artificial flavorings.
- Siegfried Wonderoak is an alcohol-free rum that gives a warm and aromatic flavour to cocktails. Nutmeg and oak provide full, rounded notes and make it perfect for a non-alcoholic Cuba Libre.
We also recommend our alcohol-free gins, the most popular and widely available non-alcoholic spirit on the market.
How is alcohol-free rum made?
The production of de-alcoholised rum involves a process similar to that of traditional rum, with the difference that the alcohol content is removed. Here are the phases:
Fermentation
The process begins with the fermentation of a raw material rich in sugars, such as sugar cane or molasses. These sugars are converted into alcohol by the action of yeasts. However, in the case of 0% alcohol rum, yeast strains that produce very low levels of alcohol or controlled fermentation methods are used that limit alcohol production.
Distillation
After fermentation, the resulting liquid, known as ‘mash’, is subjected to a distillation process. Distillation takes place in stills or distillation columns, where the components of the must, including alcohol, aromatics and other elements, are separated. In the case of non-alcoholic rum, a special distillation process is applied that allows the separation of the alcohol without removing the compounds that give the rum its flavour and aroma.
Alcohol removal
Once the must has been distilled, the alcohol is removed. There are different methods to do this, such as low-temperature evaporation, reverse osmosis or membrane filtration. These methods allow the alcohol to be extracted from the liquid without significantly affecting the rum’s characteristic flavours and aromas. This process removes any traces of ethanol or methanol, as well as other impurities found in regular rums.
Flavouring and ageing
After the alcohol has been removed, the resulting liquid can undergo flavouring processes to add the desired flavour and aromatic profiles. This is achieved by adding natural extracts, spices, herbs or other ingredients that mimic the typical flavours of traditional rum. In addition, some varieties of alcohol-free rums may undergo a process of ageing in oak barrels, similar to that of alcoholic rum, to further develop their flavour and character.
This is the most common method, but manufacturers can use others. For example, creating an alcohol-free rum by blending natural essences and extracts to create a non-alcoholic drink that resembles rum. You can find information on each product on the product page.
