Category: Small encyclopedia of rum

The rum that comes out of the alembic or distillation column can follow a number of different paths. White rum can be bottled as is, or almost as is, or aged for a few months, a few years, or for a very long time. In this article, we invite you to discover the secrets of aged rums. The ages of rums [...]

A brief history of distillation The early days of distillation are still a little hazy. While remains of vases dating back to the 2nd millennium BC have been found in Iraq and India, and appear to have been used to produce plant essences, the first written record of distillation is [...].

Whether in the field of agricultural rums or in that of molasses rums, fermentation is a key stage which will determine the final character of the rum. We will come back to this in more detail in a future article, but you should know that distillation is in reality the art of selecting nature […]

Agricultural rum and the terroir Since the origins of rum as we know it today, which date back to the turn of the 18th century, rum was produced solely from molasses, a by-product of sugar production. It was in Martinique and Guadeloupe that rum began to be produced from […]

The original sugar cane Although there are several varieties, the one that interests us is Saccharum Officinarum, described by Linnaeus (Swedish naturalist who is the basis of the current classification of plants, animals and minerals) in 1753. It must its name to the fact that it was, initially in the West, especially […]

The role of sugar cane We cannot talk about the manufacture of rum without first talking about sugar cane. Originally cultivated for its sugar production, sugar cane is a plant 2.50 to 6 meters high and with a diameter of 1.5 to 6 cm. She […]