It's a funny thing around rum: It all is distilled indigenous a fermented street cane derivative (fresh cane juice, molasses, or something in between), but sugar doesn't pass v the distillation process, so part producers include sugar ago into the distilled rum to sweeten it up.

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Recently on Facebook, people have post lists of street levels in commercial brands of rum. One reportedly originates from the Finnish government and another native the sweden government. I won't post them directly here but the list are right here on

You have to really take a look. They present commercial brands of rums with anything indigenous 0 grams/liter that sugar included up come 46 grams per liter.

**Note - You need to verify the content against the originals. The sweden government's website is: (thanks Magnus!) and also the sugar contents is provided for part individual products. Ns don't know around the other list so ns can't verify that authenticity nor how present either of the lists/measurements are. Furthermore, I perform not know if the rums we obtain in the US room the very same as in other countries, also if the brand match.  In various other words, execute not act those perform as absolute truth. 

But exactly how much sugar is that really?

Allegedly, specific bottlings that rum by brands consisting of Plantation, Bacardi, Zacapa, and Angostura contain between 17-22 grams that sugar per liter. This look at to it is in the typical amount that sugar added by those brand that include sugar. Other brands room either much greater (40 g/l) or rather low (5-9 g/l). 

So I wanted to know exactly how much street is 20 grams and also how sweet that makes a liter of fluid taste. So ns measured it. My range isn't the most accurate thing in the world, but here's exactly how 20 grams came out:



 Which comes out to a heaping half ounce, or probably a little under 3/4 ounces. 


Heck, it's not uncommon for over there to be that much sugar added to a single cocktail. And keep in mind that's the quantity for a full liter of rum, no 750 ml bottle.

I then included the street to 1 liter that water to see just how sweet the was. In water, the was certainly noticeably sweet, however not soda-sweet. 

For example, the driest soda I deserve to think of is Q Tonic's grapefruit, orange, and lemon sodas. They have 13g sugar per 8 ounces, i m sorry by my calculation method 55 grams that sugar every liter; an ext than double as much as is these rums. 

I'm not saying the you desire your rum as sweet together Coke, no one you necessarily want any type of sugar included to her rum in ~ all. Yet for these rums having what sounds favor a lot of sugar included to them, it's not really a ton. 


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a useful method to aid think the the street is to convert those g/L steps to quantities by considering sugar's density. Sucrose is 1.587 times more dense than water. Therefore we can divide the gram measure by 1.587 to discover the dissolved volume. 30 grams that water is 30 mL however 30 grams of street is 18.9 mL.

this can then assist us find the starting alcohol contents if we desire which right here is no huge deal however is really beneficial when you range the density/volume idea come understanding/reverse design liqueurs.

I don't see any type of of these sugar components as a problem. Over there are likely no regrets or missed avenues at hand. Sugar can enliven aromas at certain levels whereby it is described as a odor enhancer and also acts by changing the threshold of late of aromas; so it help you smell more.

no one knows enough about sensory scientific research right now to say that these sugar contents are inappropriate or stand for wrongful manipulation.

at low levels, many of this sugars add color, frequently extraordinary color which generates especially aromas once we think about that aromas are in part illusion created by recollections, in this case primed by color. I do suspect that some spending plan spirits room over colored to come to be the equivalent of "grape-drink".

some rums additionally have so lot aroma crammed in them the they louche, however I don't really know the ins and also outs that this. Intense coloring might cover up tough to recognize loucheing that would certainly negatively affect consumer perception.

then on peak of the all, there is the spirit's acidity that needs to it is in considered, yet no one seems to really recognize a lot around the topic certain to rums because of your diversity. Some rums might take on mountain that needs contrasting via street to be enjoyable together an after dinner sipper. Or maybe because they don't have far-ranging acidity they require the sucrose come enliven them so they don't seem "flabby". Beverages likely need one dominant attentional gustatory feature for us to latch on to and also that is acidity or sweetness.

to remain optimistic about why street is there, I would certainly say its not there come "sweeten the up" yet to fairly to connect with aroma or as a byproduct of shade you'd probably miss out on if it was gone.

cheers! -Stephen


Ever the fragrant optimist, you are! actually you covered part of tomorrow's post, which talks around some the the thinking for including sugar to rum (but in less fancy terms).

But yeah, the web went ballistic over these reports of street in rum - and also I think that's suitable as I've never ever encountered a brand that admitted to it. So my goal was to visualize just how much sugar that is to view if it to be unreasonable. It's not, yet it's likewise not cool because that brands to be deceitful around it.

I prefer a particular amount the deceit in mine spirits, that is tradition.

one point we could try is placing hydrometers in the bottles and seeing how far off the printed alcohol content they space then try to describe the space which would certainly be mostly as result of sugar.

I think the sugar concern is a sensory scientific research issue and also no one knows enough around the subject. I've grappled with it because that a lengthy time and also read countless books. That covers multiple parts of so numerous people's specialization that i dont' think you can get any single person native Monell to tell you anything elegant and also intelligent.

one that the greatest books on spirits is through Hurst Hannum & Robert Blumberg:

they were urged to compose it because they saw the soul world transforming and the increase of the marketing company. Really distillers to be prevented native speaking because they were all the sudden in fee of assets worth hundreds of millions the dollars for this reason everything started being filtered through regularly clueless PR human being in a video game of telephone. That is the finest depiction that calvados, cognac and armagnac I've ever seen and also I remember that spends time explaining the permitted additives come each, circa 1976.

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Hannum & Blumberg both went on come become huge international lawyers and I've constantly wanted to acquire them to speak around their soul adventure. They were both so far ahead of their time.