U.S. Rum Market Projected to Reach $20.6 Billion in 2026

S. 6 billion in 2026. 3 percent compound annual growth rate between the two years.

Vanessa Leon, global brand ambassador for Zacapa Rum, said younger legal-drinking-age consumers are approaching rum with curiosity about origin, production methods, and craftsmanship. Max Loayza, food and beverage director at Rosewood Little Dix Bay, said consumers are discovering a wider range of rum styles and viewing the spirit as more versatile than previously assumed.

Gio Gutierrez, national premium rum ambassador based in Miami, said rum functions as an institution in his region and that bars and restaurants across the country are giving rum greater range on menus. Anthony Moniello, CEO of Next Century Spirits, said spiced and white rums supply natural flavor that supports new variations of classic cocktails.

Leon said the espresso martini has become a standout when made with rum, adding dried-fruit and chocolate notes. Moniello said the Rum Old Fashioned and other bourbon-based classics now appear on menus made with rum. Gutierrez cited a milk punch at Bad Birdy’s Kuduowl in Downey, California, that uses Havana Club Añejo Blanco Rum and replicates a childhood bubblegum flavor.

Tom Roughton, owner of Casanara cocktail bar in Brooklyn, said he sells more rum than whiskey and that former whiskey drinkers are trying rum.

Loayza said social media has increased visibility of colorful rum cocktails. Moniello said consumers who previously drank rum are returning with renewed interest after exploring other categories. Roughton said communicating terroir and production methods helps rum cocktails stand out.

Loayza recommended fresh citrus, well-made syrup, and good ice, along with modest additions of ginger, nutmeg, or passion fruit. Moniello suggested simple combinations such as Blue Chair Bay Coconut Rum with passion-fruit juice and fresh lime on a salted-chili rim.

Gutierrez recommended a drier Spanish-heritage rum for a classic daiquiri made with two ounces of Havana Club Añejo Blanco, three-quarters ounce fresh lime juice, and one teaspoon granulated sugar.