Overproof Rum

How is Overproof Rum made?

Overproof rum starts with the same fermentation and distillation process as regular rum, using sugar cane juice or molasses as the base, but distillers simply bottle it at a much higher alcohol content straight from the still or after minimal dilution. While most commercial rums get watered down to around 40% ABV for easier drinking, overproof versions maintain their strength at 50% ABV and beyond—sometimes reaching jaw-dropping levels of 75% or even higher. The key difference isn't in the production method itself, but rather in the distiller's decision to preserve that raw, concentrated power that comes right off the copper pot or column still.

How do you drink Overproof Rum?

Overproof rum is rarely sipped neat due to its intense alcohol content—most bottles clock in between 57% and 75% ABV, making them burn like liquid fire going down. Instead, these potent spirits shine brightest in cocktails where their bold character can punch through mixers and other ingredients, particularly in tiki drinks like Zombies, Navy Grogs, and Painkillers where that extra kick adds serious depth. The high-proof nature makes overproof rum perfect for flaming cocktails and drinks that need a strong rum backbone, while bartenders often use them as "floats" on top of cocktails for an aromatic finish that won't get lost in the mix.

How do I choose good Overproof Rum?

When selecting an overproof rum, consider the cocktail you're making—Jamaican high-ester rums like Wray & Nephew work beautifully in tiki drinks where you want that funky, fruity intensity to shine through, while cleaner options like Plantation OFTD provide powerful backbone without overwhelming delicate ingredients. For sipping or spirit-forward cocktails, look for aged overproof expressions that balance their high proof with complexity from barrel aging. Always taste before committing to a full bottle if possible, since these potent spirits can vary dramatically in character despite similar alcohol levels.

Nutritional Information

Typical Calorie Range per Ounce: 75-85 calories

Typical Carbohydrate Range per Ounce: 0-0.5 grams

Typical Sugar Range per Ounce: 0-0.3 grams

Typically Gluten Free: Yes

Overproof rum packs more punch than standard rum, which means more calories per ounce due to its higher alcohol content (usually 50% ABV or higher). The distillation process removes virtually all carbohydrates and sugars from the original sugarcane, leaving you with nearly pure alcohol. Most overproof rums are naturally gluten-free since they're made from sugarcane rather than gluten-containing grains. Still, always check the specific product label and manufacturer information to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity.

Scrolled this far? Your reward? Overproof Rum Trivia!

1. Overproof rum can literally power a car engine. At 151 proof and higher, these spirits contain enough ethanol to run as automotive fuel. Brazilian sugarcane farmers have been known to use leftover high-proof cachaça in their tractors during emergencies. While we don't recommend draining your bottle of Wray & Nephew into your gas tank, it's wild to think your cocktail cabinet doubles as an emergency fuel depot.
2. The British Navy created overproof rum as a quality control method, not to get sailors extra drunk. Naval officers would mix gunpowder with their rum rations and try to ignite it. If the mixture burned, the rum was "proof" - meaning it was at least 57.15% alcohol by volume (about 114 proof). This test ensured the rum hadn't been watered down by sneaky suppliers. The term "Navy Strength" still appears on bottles today, honoring this explosive quality check.
3. Overproof rum was once used as currency in colonial America. Before the dollar became standard, high-proof rum from places like Barbados and Jamaica held such consistent value that colonists used it for major transactions like buying land or paying taxes. The alcohol content made it nearly impossible to counterfeit - try diluting a bottle of Plantation O.F.T.D. and see how quickly someone notices.
4. Some overproof rums are aged in barrels previously used for storing other overproof rums. This creates what distillers call "compound aging" - where each successive rum picks up concentrated flavors from the previous tenant. Smith & Cross uses this technique, resulting in flavors so intense that bartenders often use just a quarter-ounce to completely transform a cocktail. It's like flavor archaeology in a glass.
5. Overproof rum can spontaneously combust at room temperature under the right conditions. At 151 proof and above, the alcohol vapors can ignite from static electricity, a lit cigarette across the room, or even a hot light bulb. This is why many airlines ban bottles over 140 proof from checked luggage, and why smart bartenders keep their overproof bottles away from open flames. Your Bacardi 151 isn't just strong - it's technically a flammable liquid.