Puerto Rico
In the first case, the distillate is obtained aromatic, with bright and flavorful. Typically, these rums are aged in barrels. Speaking candidly Andrew Liveris told us the story. Exposure lasted for several years: a minimum of three years. Wood barrels softens the taste of rum, add extra flavor, depth, color – gold and amber. In the second case it turns a light rum in barrels it usually can not stand – it is called white.
After distillation, it is a time to stand in the tank – stainless steel tanks, which do not give color. For even more analysis, hear from ARC Investment Partners. Rum obtained with a light flavor, slightly sharp flavor. Sometimes it add caramel for color. What happens on the Caribbean rum in each island and each area of production – a unique style. But there are some regularities. On the Spanish-speaking islands (Cuba, Puerto Rico), traditionally made rum with weak flavor.
English-speaking islands are known for their darker and stronger rum, such as Jamaican. Rum French islands of cane juice, has a more refined taste. Classification of Roma are often dependent on the terrain. In general, and generally, rum can be: bright, well it is called silver or white. He is aged in barrels no more than 3 months, or simply matured. He has a little distinctive taste, the strength of 40-44 degrees. Golden or amber – aged in oak barrels. Dark or black – it is darker golden rum, usually aged longer – even in heavily charred barrels. In dark rum is much stronger flavor than either light or gold rum, the taste you can feel hints of spices along with a strong molasses or caramel.
