Caribbean atmosphere, even in the winter


The first rum was made in the Caribbean somewhere around the 17th century. It started on its world-conquering voyage after the occupation of Jamaica, when the Royal Navy made it the drink of the sailors. The special allowance added greatly to its quick spread. On the British colonies, this went so far that during the American War of Independence, its consumption reached 14 litres/person annually, including women and children.

In white – in brown

After vodka, it’s still this spirit that the most is made of in the world. It’s also due to the fact that it’s very hard to define exactly what ‘rum’ is. As there is no defined procedure for its production, its quality largely depends on the tradition of the given distillery or region. It can be made in a lot of ways, it can be white or brown, it can be made in pot stills or column stills, it can be spiced and flavoured… What’s for certain is that it’s fermented from the juice of sugarcane or from molasses, and is the by-product of processing. The colourless liquid gets its dark colour and rounder flavour during the oak cask ageing that can be as long as several decades. 


3 regions, 3 styles, 3+1 rum

Although it’s made in several parts of the world, the best quality still comes from the countries of the Caribbean and Central and South America. We distinguish three famous rum styles and regions:


The Spanish school:

The style typical of the former Spanish colonies. Its main characteristics are lightness and sweetish flavours.



The French school:

Although the French gained only a modest influence over the region, they created their own characteristic rum; Rhum Agricole. It’s made exclusively from freshly squeezed sugar cane juice in a discreet and elegant style, in compliance with the rules of the same protected designation of origin system (AOC) that is known here.   



The British school:

Where the Brits set foot, the rums are full-bodied and more aromatic




+1 extra: