Rum lovers around the world owe a great debt to a simple plant: sugar cane. Hundreds of years ago, there was a sugar craze in Europe, and colonies were established around the Caribbean to make the sweet commodity. But the production of sugar creates a lot of byproduct—namely, molasses. There wasn’t much use for the thick, sticky, sweet substance until it was discovered that molasses could be fermented and then distilled. The alcohol quickly became popular with pirates, sailors and America’s founders.
While the rules for rum production vary greatly from country to country, there are two main types: light and dark. The color of the spirit is primarily determined by the amount of time it has spent aging in oak barrels. The longer it’s been aged, the more color and flavor it picks up from the wood. Some experts say that the Caribbean’s high heat and humidity help speed up the alcohol’s maturation.
Join us as we dive into the world of Rum exploring spirits including:
• Queen Charlotte 4 year
• Kirk & Sweeney 18
• Ron Zacapa 23
• Brugal Anejo
• Plantation 5-year reserve
• Diplomatico Reserva
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