Probably when we think of rum, we include different brands and types in our head, however, rum has three variants that we show you in this article. Via Food & Wine.
RUM
First of all let’s talk “rhum”, yes, in English. Because as far as we know, the origin of this alcohol goes back to the Caribbean, in Barbados, where the first distillation took place in sugar cane plantations during the 17th century.
This rum is known as molasses-based rum, English style. Molasses is a by-product of the sugar cane refining process. This type of rum is produced mainly in Jamaica, Barbados, Trinidad and Tobago, the Virgin Islands, Antigua and St. Lucia.
It is drunk with any basic rum cocktail. However, be careful with Jamaican rum, as certain blends increase its alcohol level.
RON
Spanish-style rums, -ron- which, like rhum, are usually fermented with molasses but are lighter. They mainly come from Cuba, Puerto Rico, Dominican Republic, Guatemala, Venezuela, Nicaragua and Panama.
They are perfect for piña colada, as they will cut the sweetness of the pineapple and the density of the coconut milk. There are also more varieties to taste dry such as Zacapa Rum.
RHUM
Of French origin, rhum is produced mainly in Martinique, Guadeloupe and Haiti. It is also known as rhum agricole and is instantly processed with freshly squeezed cane. They are dry and robust rums.
With rhum agricole you can prepare a cocktail recipe typical of Martinique and Guadeloupe, the Ti’ Punch, a 100% West Indian cocktail.
1 teaspoon cane sugar or cane sugar syrup
1 slice of squeezed lime and its peel
5 cl agricultural white rum or amber rum
Don’t drink and drive. Enjoy responsibly.