Rum

Rum is a distilled spirit made from sugarcane byproducts such as molasses. While distillation removes most purines — meaning rum's purine content is far lower than beer's — the alcohol itself is the primary problem for people with gout.

Alcohol raises uric acid through several mechanisms. It accelerates purine metabolism, producing more uric acid, and simultaneously suppresses the kidneys' ability to excrete uric acid. The result is a rapid spike in serum uric acid that can trigger an acute flare within hours or days of drinking.

Rum also acts as a diuretic, causing dehydration that further concentrates uric acid in the blood. Many popular rum cocktails compound the issue by adding sugary mixers containing fructose, a known uric acid elevator.

For someone with gout, even a single serving of rum can provoke a flare, especially if consumed on an empty stomach or during a period of unstable uric acid control. The risks multiply with quantity — binge drinking is one of the strongest predictors of acute gout attacks.

If you choose to drink at all, many gout specialists recommend strict limits: no more than one drink per day for women and two for men, with at least two alcohol-free days per week. For rum specifically, the safest approach is to avoid it entirely, particularly if you've had recent flares or have poorly controlled uric acid.