How much percentage of rum can be lost during the maturation process?

During the maturation process of rum, it's quite common for a significant percentage of the liquid to be lost due to evaporation, a phenomenon often referred to as the "angel's share." This evaporation can occur through the pores of the wood in the barrels where the rum is aged, leading to a reduction in volume over time.

The typical percentage of rum that can be lost during maturation can be around 10%, making this choice the most accurate. This figure can vary based on several factors, including the climate in which the rum is aged, the size of the barrels, and the length of the maturation process. In warmer climates, evaporation tends to be higher, potentially leading to losses that could approach or even exceed this figure, but 10% serves as a general benchmark in many aging scenarios.

This understanding of the maturation process and its effects on rum is essential to grasp how aging impacts flavor concentration and spirit character, as well as the overall yield of the finished product.