Rum is obtained by distilling the result of the fermentation of sugar cane or molasses, a product of sugar processing.

Rum origins

The first rum was distilled in the 15th century in London with Indian sugar canes and later with those of the Americas.

Two centuries later, the first distillation in the Americas took place, probably in a sugar cane plantation in the Caribbean: according to tradition, on Barbados.

Plantation slaves were the first to notice that molasses, byproduct from the sugar refining process, fermented.

Nowadays the production takes place in different countries of the world but most of the world Rum still comes from the Caribbean countries.

The two ways of Rum...

The world of Rum is divided into two production styles: Industrial, or Traditional and Agricole.

Industrial Rum (Ron) is produced from molasses which is diluted and, with the addition of yeasts, starts fermentation and then be distilled.
This style is typical of former Spanish colonies and creates spirits that stand out for softer and toasted notes.

Agricultural Rum (Rhum Agricole) is produced solely from the distillation of pure sugar cane juice, known as Vesou.
This typology is produced in traditional Francophone countries.
Since 1996 there is also the AOC Martinique denomination associated with Martinique, the only island to have the concept applied.

This production style gives the driest and most refined Rum.

The production process starts from the fermentation of molasses or vesou and lasts from a minimum of 24 hours to a maximum of 15 days; the subsequent distillation follows; it can be continuous or discontinuous distillation, depending on the type of Rum to be produced.

Aging is carried out in barrels in which Bourbon or American Whiskey was previously stored.

It can take place with the "solera" method, a dynamic aging method which consists in forming a pyramid of barrels: the top barrels are filled first, after the first year of aging part of the content is poured into the barrels that are in the row lower and upper ones are filled with the rum of the new vintage.

This process is repeated year by year and in doing so the barrels at the base will have the rum ready for consumption which will be a blend full of aromas and hints of different vintages.

Aging can also occur in a single barrel that contains the rum blend of different vintages.

In this case the number of years of aging (e.g. 12 years) will be indicated on the bottle, referring to it either to the oldest rum of the blend or to the youngest or the average of the years of the mixed rums, depending on the manufacturer's philosophy .

When rums of different vintages and different years of aging are mixed we have a Blended, if instead rums of only one vintage are mixed and with the same years of aging we have a Millesimato or Millèsimé.

Rum Variety

White: after the distillation, white Rum spends a short period in casks, which generally ranges from 3 to 12 months (some companies leave it even longer wanting to give their mark to the final result), then it is filtered to bring it back to the transparent color.
The result gives a light and fragrant Rum that is also suitable for mixology and the agricolr ones are more full-bodied and excellent tasted neat.

Gold: Gold rum is also called "amber" and ages for 1-2 years in barrels that have contained Bourbon.
The distillation takes place in column stills and some of these rum have a delicate vanilla aroma.

Dark: dark Rum can have an amber to brown color based on the wood of the aging barrel. On the palate, caramel notes predominate, the taste is full-bodied and intense.
The dark rum distilled in discontinuous stills and aged for a longer time in the barrels are the most complex.
To intensify the color tone, some companies add caramel or molasses before bottling. It should be tasted neat.

Aged: aged Rum ages in cask for at least 3 years and can be called in various ways depending on the area of ??production or the philosophy of the producer (eg Aged, añejo, dated, maturated, vieux).
The cellar masters meticulously follow the mixing to ensure that the flavor is constant year after year.

Overproof: Overproof Rum has a very high alcoholic strength by volume which can reach 75%.
It is mainly used in mixing since it is very difficult to taste in purity.

Spiced:

spiced rums are spirits in which botanicals of vegetable origin (leaves, roots, seeds) are infused to give aroma, color and flavor, while, generally speaking, having a vanilla, cinnamon and lemon aftertaste.
These too are widely used in mixology, especially in fruit-based long drinks.

Variety of Agricole Rum

Rhum Agricole is produced in the French Antilles follows specific and distinct rules of classification:

• White: 3 months of aging, clear.
• Rhum Agricole Paille or Ambrè: aged 1 year in oak barrels that have already contained Bourbon.
• Rhum Agricole Vieux or V.O .: aged for at least 3 years.
• Rhum VSOP: aged for at least 4 years.
• Rhum X.O .: aged for at least 6 years.
• Rhum Hors d’age: aged between 8 and 12 years.
• Rhum Vieux Agricole Millèsimé: aged for at least 15 years.

We are looking forward to having you at the Enoteca to guide you in the purchase of the most interesting Rum and, above all, the one best suited to your taste and needs!