A break from winter grain, taste the summer cane!
If rum were your friend, it would be the fun one. Unlike cognac, bourbon, scotch, and tequila, there are no universal regulations for the distillation or production of rum. This is fantastic news for the adventurous drinker, who can enjoy the infinite creativity allowed by rum producers worldwide.
Here you have a rum portfolio newsletter and deep dive into rum production. Rum is a liquor made by fermenting and distilling sugarcane molasses or juice. The distillate, a clear liquid, is usually aged in oak barrels.
The origin of ‘Rum’ comes from rummers, the Dutch word for oversized drinking glasses used by sailors from the Netherlands—when Dutch settlers farmed sugarcane in Barbados, the birthplace of rum as we know it today.
Different Styles of Rums
Amber or Gold Rum: Aged at least three years, these rums are sweet but with a bit of punch.
Dark Rum: Aged five years or longer, dark rum may also be referred to as brown, black, or red rum. It takes on a more woody character and is dominated by caramel.
Spiced Rum: Infused with spices such as nutmeg, cinnamon, and peppercorn, and may have sugar added after distillation.
Demerara: A premium dark rum made in Guyana.
Flavored Rum: Light rums, usually artificially flavored with fruit, often contain added sugar.
American or Colonial Rum: Defines rum distilled in a pot still and minimally aged.
So, how can aged rums be colorless?
The secret: Charcoal. Maestros depend upon charcoal filtration to help shape and polish Rums. There are even unique charcoals that have the power to remove color. 😊
Havana Club: Shaped by Cuba’s climate, geography, history, and people, rum is essential to the nation’s culture. As its finest expression, the Havana Club range represents this rich heritage.
Malibu: Part of the Pernod Ricard group since 2005, Malibu rum comes in a range of ripe and juicy flavors that embody the summer spirit.
Lambs: Lamb’s is a premium-quality rum with a smooth, clean, distinctive taste. From the house of Alfred Lamb, the recipe for Lamb’s dates back to 1849. Lamb’s is a (non-aged) double-distilled rum, giving the finished product a smooth taste for easy sipping. Our bases are made in Canada, from sugar fermentation to distillation and maturation.
Bumbu: 16th & 17th-century sailors and merchants didn’t like the taste of traditional rum. They blended Caribbean fruits and spices with their rum and called it “bumbu.” Inspired by this authentic Caribbean legend, we created something unlike anything else in the rum category.
**Cachaça: Brazilian rum made from the juice of sugarcane, which is fermented for three weeks. It must be at least %40 ABV when imported to the United States.
