Finishing Cruzan Rum

An upgrade to the modern hose systems for filling and emptying barrels of finished rum is in the planning phase, but for now time-tested methods are standard at Cruzan. When a barrel of rum reaches its optimum age (such as these 2006 barrelings meant to be Cruzan Light) the barrel is taken to a separate building and rolled over a cistern. The barrel is whacked with a large stick several times until the precious liquid begins to flow into the shallow trench. The rum follows an unseen path to holding tanks and the small, charred chips are caught just below the barrel.

At this point the rums are 142 proof and are sent off to be cut to their 80 proof bottle strength. However, Cruzan has had to make concessions for their production due to popularity and when the choice of barreling or bottling on site needed to be made; they chose to increase barreling space. Now, all Cruzan rums are sent to the port inside the distillery’s own tankers and the tanks are sent to Florida where the rum will meet its bottle, flavors are created, and cartons are sent out for distribution.

Cruzan continues to grow and at this moment, they are housing some 42,000 barrels at the distillery, a 12,000 increase over last year, and run 300 days a year. The distillery keeps up with demand by operating 300 days out of the year and produces around 3,400 cases of rum each day.