Produced from sugarcane or sugarcane byproduct called molasses. Yeast and water is added to the raw materials to begin the fermentation process. The different type of yeast used helps to determine the flavor profile of the final product. The first recorded distillation of rum dates back to the 17th century in the Caribbean. But fermented drinks from sugar cane have been recorded in China well before this. Most countries require rum to be aged at least 1 year but requirements for rum are usually governed by individual countries which make it difficult to have a consistent set of rules and regulations. Rums can be aged in any type of barrels but most are done in used bourbon casks which are charred American oak.
Dark Rums- Mostly made from molasses or caramelized sugar. Generally aged longer in heavily charred barrels. This helps to give it much more pronounced flavors. This type of rum is used in many different drink recipes such as the popular Dark N Stormy but also used heavily in cooking/baking.
Gold Rums-usually aged in used bourbon barrels to add flavor and depth. Premium gold rums are done in much smaller batches and aged longer.
Light Rums- Also called “silver” or “white” and have very little flavor. Used in many mixed drinks such as Pina Colada or Strawberry Daiquiri.
Spiced Rums- Gain flavor by the addition of spices and caramel.
Cachaca- Made in Brazil and used in many cocktails such as the Caipirinha.
Aguardiente- Produced in Central America. Each country has their own unique way of making their own version of this product. Usually infused with anise flavor.
Bacardi Appleton El Dorado
Don Q Plantation Ron Barceló
Cruzan Ron Zacapa Antioqueno
Captain Morgan Mount Gay Aguardiente Cristal
Goslings Cachaca 51
Myer's Diplomatico
845-279-5838 / 1515 Rt. 22, Brewster, NY, 10509
© 2019 Brewster Wine & Liquor