Rum is made from sugarcane juice or molasses. All rums are distilled clear, while heavy or dark rums are made in traditional pot stills with a slow fermentation of up to 12 days. Lighter rums ferment only 24 hours and are produced with modern continuous stills.
The Caribbean is the stronghold of world Rum production, along with the Demerara River in Guyana (South America). Virtually every region produces its own distinct style of Rum.
Rums from the former Spanish American colonies (Cuba, Panama, Venezuela, Puerto Rico, the richer of all Dominican Republic) have commonly a light, crisp, clean taste.
Former English colonies share a tradition for darker, sweeter, richer Rums, with a pronounced molasses flavour. Examples include Rums from Barbados (the home of the Mount Gay Distillery, dating from 1663, probably the oldest operating Rum producer in the world), Fiji, Bermuda, Belize, the Demerara region of Guyana in South America (that can yields long-aged Rums), Trinidad and Jamaica (the most aromatic, fruity styles, extensively used for blending).
Former French colonies (Haiti, Guadeloupe, Martinique) are distinguished by their double-distilled oak-aged (for three or more years) Rums from sugar cane (more expensive than molasses) - The flavours are sweeter, lusher, and the spirit character softer and more rounded.
TASTING NOTES:
Beautifully balanced giving soft ripe fruit and acacia honey on the nose. The palate delivers ripe fruit, treacle and light wood with a clean and lingering finish.
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