Rum

Rum is an alcoholic beverage with a rich history linked to sea voyages, piracy and colonial times. Widely distributed in the Caribbean but also produced in other parts of the world, rum is made by distilling fermented cane juice, molasses or cane syrup. After fermentation, the rum is distilled in column stills or copper pots (alembics). The method of distillation varies according to the producer and the type of rum. The rum is then aged for several months to several decades in oak casks and may be blended after ageing, with the addition of spices or fruit essences.

Rum is usually divided by style or maturity. In terms of maturity, rums are classified as 'white' (aged for a short time, or un-aged and filtered to remove the colour, and most commonly used in cocktails), 'golden' (medium-aged, with a stronger aroma and a more pronounced flavour than white), 'dark' (aged for a longer time, full-bodied, dark in colour, with aromas and flavours of caramel, molasses and spice), and spiced, with a spice and flavouring profile; and 'añejo' or 'reserva' (long-aged rums with a complex and particularly rich flavour profile). In terms of style, rums are classified according to their place of production as Jamaica, Cuba, Hawaii, Barbados, Bahamas and etc.

With a flavour profile ranging from vanilla, caramel, dried fruits, exotic spices and woody notes, there is something new to discover in every glass. Rum is not only consumed neat, but very often in popular cocktails such as 'Mojito', 'Cuba Libre', 'Daiquiri', 'Piña Colada' and 'Mai Tai'.