From Sugar Cane to the Harbour. How Rum Reached Hamburg

Rum is a spirit made from sugar cane. It was never distilled in Hamburg, but it was processed and refined here.

From the 18th century onwards, raw rum from the Caribbean reached the city through the Port of Hamburg. At the time, Hamburg was closely connected to international maritime trade. Many ships brought goods from overseas, including rum.

Rum was closely linked to life at sea. During long voyages, it was often part of the sailors’ supplies. It had a long shelf life and was sometimes also used for disinfection or as a reward. As a result, rum regularly arrived in Hamburg on ships.

Once in the city, the rum was further processed. Traders mixed it with alcohol, water and spices. This created what became known as Hamburg Rum.

In the 19th century, Hamburg developed into an important center for the rum trade in Europe. Many companies specialized in processing and trading rum. The city’s proximity to the port and the Speicherstadt was a major advantage.

Today, rum still serves as a reminder of this period. It represents long-distance trade, maritime life and Hamburg’s close connection to the rest of the world.