Rum

For all practical purposes rum types are not determined by definition but by geography . Puerto Rico. Rican rums must come from Puerto Rico.Virgin Islands rum from Virgin Island, Jamaican rums from Jamaica, etc.

In general rums Spanish speaking areas are light, those from English speaking areas are dark.

Rum is produce in any area where sugar cane can grow, the area best known for its rum is of course the Caribbean.

Puerto Rico and the Virgin Islands are known for their light and dry rums; Jamaica Island the British colonial areas are known for their dark pungent rums; and recently a Hawaiian rum, light and dry has been introduce to the U.S.

Rum is at distillate of the by products of sugar cane . The key requirements for rum are that must not be distilled at less than 80 proof and it must be distilled from fermented juice of sugar cane; sugar can syrup; sugar cane molasses; or other sugar cane products it must possess the taste aroma and characteristics generally attributed to rum.

Puerto Rican rums are blends of aged rums distilled at a high proof for lightness and dryness. The distillate is made from carefully selected molasses or sugar cane juices fermented by a process employing pure yeast strains developed by each of the distillers,because the molasses and cane contain high percentage of fermentable sugars there is no need to use any kind of malt as in making beer or whiskey. Whereas, straight whiskey is distilled at under 160 proof and usually between 130 proof and 140 proof, by law Puerto Rican rums are distilled at considerable higher proofs some between 180 and 190 proof. The light bodied rum that results from this high proof distillation, requires shorter aging period to bring its flavor and aroma to full maturity. Puerto Rican law requires that white rums be aged at least one year and for 3 years for gold rums. The blending rums accomplished in a similar manner to brandies.