We’ve developed this tool for the best identifications of the primary and secondary flavours of our rums.
Intense: Persistence, force and weight of the aftertaste
Spiced: Spicy or Mediterranean aromas and tones
Fruity: Dry or ripe fruit
Floral: Bouquet, more or less elegant volatility
Dark: Copper, dark orange colour…
Buttery: Mellow, buttery, fatty
Sweet: Natural sweetness: honey, sugar, malt
Powerful: Strength, not of the alcohol, but of the body of the product
Heavy: Weight of the product as a whole
Complex: The overlapping of all characteristics
Vivid: Viscosity, density, consistency
Round: Harmonious, digestible, rewarding
Rum styles and distilleries are very difficult to group into macro areas, since the historic character and methodology, from the type of still to the raw material used, is very varied and mixed.
We could sum it up by saying that the tradition and conventions originated from a medley and succession of adventurers, pioneers, land owner and rich businessmen in various waves of colonisation. Consequently, the only common factor might be the habit of producing distillates of a certain quality and prestige on the part of the colonising European country.
British Style – Guyana, Jamaica, Barbados
Tradition that comes directly from our Scottish cousins. Pot still. Predominantly molasses, but we often encounter mixtures of molasses and sugar cane juice. Note that the distilleries are often set up by private groups, or businessmen. In typical English style, these were the backers, and hence the beneficiaries, of the colonial expeditions.
Hispanic Style – Nicaragua, Panama, Grenada, Cuba and Trinidad & Tobago
Always molasses, with no exceptions!!! Column stills. In most cases, the distilleries are a part of gigantic businesses, or rather, the final link in the sugar production cycle in varied agricultural complexes, producing everything from bananas to coffee and drugs. “Naturally”, according to the Hispanic social structure, these businesses were established by noble dons who followed the armies of His Catholic Majesty of Spain.
British Style – Fiji
Our champion, reminding us that rum was produced in many areas, from China to Mauritius, etc… A distillery set up in 1980 by a British businessman. A perfect microclimate, a little piece of Scotland at paradisiacal Oceanic latitudes. Pot still inspired by a love of whisky: mixture of molasses and sugar cane. Local woods perfect for long ageing processes.
French Style – Guadaloupe
Emerging the worse for wear – that is, without a fleet – from the Thirty Years’War with their cross-Channel cousins, France found itself frozen out of the production and sale of the most profitable raw materials, sugar included. Its vast colonial possessions throughout the world were reduced, in the Caribbean, to lonely and fragile overseas departments. With no interest in sugar production therefore, a tradition of production that distils the juice directly developed that resulted in “rhums agricoles”. Stills and distilleries inspired by
the traditions of Cognac and Armagnac.
(Copyright Samaroli S.r.l.)