Rum
Rum is distilled from wine fermented from sugar cane juice, sugar cane syrup, or fermented molasses. Imagine the taste of a sugar cane juice wine compared to wine made from fermented molasses. A lot of rum companies like to talk about the quality of the cane used to make their rum. But most rum sold in the US today is distilled from fermented molasses.
Rhum agricole begins with only freshly-squeezed sugar cane juice and not the cheaper molasses by-product of the sugar making industry. And since rhum agricole can be made only when the sugar cane crop is at the peak of maturity, production is limited to the short tropical dry season. The first weeks of the year, the hard stalks of cane are harvested. Then steam-powered cane mills at French West Indies distilleries crush the stalks releasing the sugar-laden juice.
The freshly-squeezed juice is collected in large vats where it is fermented to make a sugar cane wine, called vesou. Once fermentation is complete, the vesou is distilled in single-column stills to about 70% alcohol to capture as much of the fresh flavor and character of the fermented sugar cane juice as possible. Much of the distillation equipment employed in the islands was built by coppersmiths in France who also build stills for the brandy and cognac industry.
After distillation, the crystal-clear spirit is allowed to rest in large vats from one to six months while the tropical flavor blossoms. At this point in the process, some rhum agricole is bottled as rhum blanc and enjoyed as an aperitif in cocktails.
The remainder of the fresh rhum is put in oak barrels to age. A variety of used and new barrels are used to age these rhums. During the years spent aging, the spirit mellows and takes on smoky wood and warm vanilla flavors from the casks. Tannins in the wood also impart a rich, copper hue to the maturing spirit.
According to French West Indies law, after three years the aged rhum can be called rhum vieux, or old rhum, though some are aged much longer. These aged rhums are commonly enjoyed after dinner, neat or with a little ice or water on the side, though they also lend themselves to premium cocktails.
Appelation d’Origine Contrôlée and what it means.
All of the rhums imported by Caribbean Spirits Inc. are made from only freshly-squeezed sugar cane juice at small family estates where quality is the most important product. Every aspect of production from growing and harvesting the cane, fermenting the fresh juice, distilling, aging and bottling is done at the estates by families who have been making fine spirits for generations.
Each label bears the Appelation d’Origine Contrôlée, reserved only for those spirits distilled to the highest standards in the French West Indies. Look for the words 'Rhum Agricole' and the ' Appelation d’Origine' on the label. To assure you of the highest standards, all of the rhums in the Caribbean Spirits portfolio are bottled at the distillery where they are born.
Though not legal in France, there are other marks being used to promote spirits bottled in France for other markets. Since exports from France are not closely regulated, look for the words Appelation d’Origine Contrôlée and Rhum Agricole on the front label. Imports to the US are also required to state where the spirit was Produced or Bottled. Look for the words 'Martinique' or 'Guadeloupe, French West Indies' and not simply 'France,' which could mean the spirit could have been distilled almost anywhere and then bottled in France.
See further examples of complex aged spirits :