Paese
Bahamas
Brasile
Costa Rica
Cuba
Filippine
Honduras
Indonesia
Isole Canarie
Italia
Messico
Nicaragua
Panama
Peru
Republica Dominicana
U.S.A.
Formato
Churchill
Corona Gorda
Double Corona
Gordo
Gran Corona
Lancero/Panetela
Lonsdale
Perfecto
Petit Corona/Corona
Petit Robusto
Piramide/Torpedo
Robusto
Salomone/Diadema
Shorts
Toro
Troncoconico
Prezzo
Sotto 6
6-10
10-15
15-20
20-30
Oltre 30
Forza
Leggera
Medio-leggera
Media
Medio-forte
Forte
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cocoa
Creamy
Earth
Herbs
Leather
Nuts
Roasted
Smoky
Spices
Sweet
Vegetal
Wood
Tipo distillato
Armagnac
Cognac
Rum
Whisky
Paese
Antigua
Barbados
Canada
Cuba
England
France
India
Ireland
Italy
Jamaica
Japan
Martinique
Netherlands
Scotland
Taiwan
Trinidad and Tobago
United States
Svezia
Galles
Guadalupa
Panama
Repubblica Dominicana
ABV
38.0-39.9%
40.0-43.0%
43.1-46.0%
46.1-50.0%
50.1-55.0%
over 55.0%
OB o IB
OB
IB
Prezzo
under 50
50-100
100-250
250-500
over 500
Valutazione
95-100
90-94
85-89
80-84
Inferiore a 80
Flavor profile
Cereal
Floral
Fruity
Honey
Marine
Peated
Sherried
Spices
Sweet
Winey
Wood

Rum

Rum

Rum

Rum, rhum or ron are the name used referring to the super alcoholic obtained from the fermentation and distillation of the juice or the molasses of sugar cane. The alcoholic gradation usually isn’t below 37.5%.

The first testimonials of its use seem to belong to Asia and the Middle East: remembering the words of Marco Polo when talking about a local alcoholic beverage, he describes it with the words “Sugar Vine”. In the 17th century, some slaves in the central american plantations understood that the molasses of the sugar (the waste product in the process of refining the sugar cane) could be fermented to produce alcohol.

The first process of fermentation is conventionally located on the island of Barbados. From the island the rum spread to the american colonies: the first distillery seems to have opened in New York shortly after the first half of the 600’s, followed by other openings in other cities close to the East Coast.

There are many variations of this distillatate, more or less attributed to the place of its origin and the production method.

Historically three big schools existed in the Caribbean’s, classified by the nation colonizing the island. The english school to which we refer to with the name “Rum”, the french which we refer to with the name “Rhum” and the spanish to which we refer to with the word “Ron”. In the past the english rum was traditionally a much stronger product, dark and savory, while the spanish ron was lighter, golden and refined. Both use as primer substance the molasses, while the rhum produced in the french colonies distinguished itself by the use of the sugar cane juice.

The working process starts by waiting for the maturation of the sugar cane, which needs from nine to twenty two months.

The maturation can be seen when the plant turns yellow and the basal leaves dry out. In any case it’s better to perform some drawing of the juice from the bole, which is followed by analysis that establishe when will be the right time for the crop, coinciding with the period with the most sugars content in the plant.

The mature bole are cut at the base, the leaves and the tops are removed, and the boles are processed during the same day, to avoid the plants to dry out and loose part of the juice. The processes can be two sorts.