The Encyclopedia Americana (1920)/Rum
RUM, a distilled liquor obtained from the
fermented juice of the sugar-cane or molasses.
Rum owes its flavor to a volatile oil and butyric
acid, a fact which has been utilized to prepare
a butyric compound called essence of rum to
enable the spirit-dealer to manufacture a
fictitious rum from malt or molasses spirit.  The
color is usually imparted after distillation by
adding burnt sugar or carmel.