Sugarcane ROC16 (Khanh Hoa province) is a key crop for economic development of the province, mainly serving the sugar industry. However, the value of sugar is not high, and is subject to fierce competition from imported sugar. It is essential to understand the technology that can create new products with high added value from sugarcane. The research conducted a survey on the fermentation process of ROC16sugarcane juice and distillation of sugarcane alcohol using the commercial yeast Saccharomyces cerevisia to obtain a rum product with high alcohol content and characteristic odor. The results have determined some physicochemical parameters of ROC16 sugarcane juice with Brix 22oBx, density 1,090 g/cm3, pH 5.1. Fermentation of sugarcane juice samples with S. cerevisiae (Spirit Ferm) for 7 days is appropriate. Alcohol distilled from sugarcane juice samples supplemented with tartaric acid has a typicalrum flavor and highest alcohol concentration of 65% for the total of two fractions.