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The islands of the Carribean have made Rum for over 300 years, and there are as many styles of Rum as there are islands of the Caribbean. These elixirs are nothing like the commonly advertised brands of blended Rum. As with single malt Scotch whiskies and the regions of Scotland, these styles of Rum are made in specific regions. These regions are primarily the islands of the Carribean — islands whose distinct natures, histories and cultures dictate their distinctive styles of Rum.
Puerto Rico is famous for its styles of neutral White Rums — a style Cuba originated — while Jamaica is known for its styles of rich, exotic Dark Rums. Rums from Barbados are both elegant and fruity, and Rums from Guyana, known as Demerara Rums, are complex, sweet and spicy. The islands of Martinique and Guadeloupe make Rum distilled from fermented sugarcane juice, which is classified as Rhum Agricole, and which is known for its fresh apple and grass flavors.
Styles of Rum are created by what a Rum is made from, how a Rum is distilled and how a Rum is aged. All styles of Rum are made from the sugarcane plant, which was brought to the Carribean from the islands of Oceania via Christopher Colombus and the Spanish explorers. Most Rums are made from molasses, which is a byproduct of producing sugar, but some — like Rhum Agricole — are made from fermented sugarcane juice. A Dark Rum may develop its color and character through oak barrel aging — or it may simply have caramel and sugar added. A White Rum may be bottled directly after distillation — or it may be aged in oak barrels for a number of years, then be filtered through charcoal.
That’s just a taste of the rich, complex and exotic world of Rum — and we haven’t even begun tasting Rum yet! Come along with us as we hop the islands of the Carribean and sample al off the styles of Rum they have to offer.
The journey will surprise you.Back to Events