Which distillation method is known for producing a full flavor in rum?

The method of distillation known for producing a full flavor in rum is pot stills. Pot stills are traditionally used in the production of spirits that require a rich and complex flavor profile. This method involves a more traditional approach that allows for the retention of heavier compounds and flavors, yielding a product that is often richer and more aromatic.

The pot still distillation is done in batches, allowing for greater control over the process and enabling distillers to select desirable flavor characteristics from the fermented wash. Since pot stills do not create as pure a spirit as continuous stills, they tend to preserve more of the flavor nuances that come from the base ingredients, such as sugarcane or molasses, which are commonly used in rum production.

In contrast, continuous stills are designed for efficiency and produce a higher alcohol concentration but often result in a cleaner spirit with fewer flavor complexities. Vacuum distillation and hydro distillation are more specialized techniques typically used to extract delicate flavors or aromas, and they do not emphasize the full-bodied flavors that are characteristic of traditional rum production. Thus, pot still distillation is the preferred method for achieving the sought-after depth of flavor in rum.