Which have more sugar, gin or rum?

Question

and how much if you know.

Answer 1

Rum

it's so much sweeter!

Answer 2

Rum

Answer 3

Rum has more sugar and calories per ounce. And when you think about it, it's logical, rum is made from cane sugar, gin from juniper berries. Either way, it's best to use only in moderation. Except of course, on graduations, births, bar mitzvahs, New Years, office parties, weddings, funerals, fridays and Sunday brunches.

Answer 4

Has to be rum, it's made form sugar cane and molasses.
Gin is made from berries.
Don't have a bottle of either tho to tell you how much.

Answer 5

Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.

Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.

Depending on the recipe, the "wash" (the cane juice, or molasses and water) is fermented, using either cultured yeast or airborne wild yeasts, for a period ranging from 24 hours for light Rums up to several weeks for heavy, full varieties.

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Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.

Genever is made primarily from "malt wine" (a mixture of malted barley, wheat, corn, and rye), which produces a fuller-bodied spirit similar to raw malt whisky. A small number of genevers in Holland and Belgium are distilled directly from fermented juniper berries, producing a particularly intensely flavored spirit.

The chief flavoring agent in both Gin and Genever is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) that is commercially grown in northern Italy, Croatia, the United States and Canada. Additional botanicals can include anise, angelica root, cinnamon, orange peel, coriander, and cassia bark. All Gin and Genever makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15.

Answer 6

That would hic be rum hic.

You did not ask about carbohydrates, they are probably about the same with that.

But sugar, hic, rum, hic, hands down.

Answer 7

rum

Answer 8

rum

Answer 9

rum

Answer 10

rum

Answer 11

Are you talking regular gin or sloe gin? There is a difference in them and sugar amount.