You'll never look at a bottle of rum the same way again

Agricole (rum)

This label designates rums distilled from pure sugarcane juice in the French West Indies, Madeira and Réunion.

Still

The utensil used for distillation. The alcohol is transformed into steam, which rises. Then, as it cools, through a system of pipes, this vapor becomes liquid again, which is called the distillate.

Amber

Indicates that the rum in the bottle has aged for less than 3 years. After 3 years, it is considered aged.

Assemblage (or blend)

A method of blending several rums to create a new one. Juices from different aging periods or from different origins can be blended.

Brut de fût (or cask strength)

A term indicating that the rum has passed from cask to bottle without further manipulation. It retains its original color, aromas and alcohol content.

Cachaça

White agricultural rum from Brazil. It is the star of the caipirinha.

Sugar cane

A plant of the Saccharum genus thought to have originated in New Guinea. It stores large quantities of sugar in its stalks and is used to produce cane sugar and rum.

Distillation column

A form of modern alembic still for continuous distillation of alcohol. Different variations exist, depending on the country or spirit required. The column is generally used to produce light rums that will enhance the character of the cask in which they are aged.

Distillate

translucent liquid produced by the still during distillation.

Distillation

The process of separating alcohol and organoleptic compounds from an aqueous liquid. Alcohol evaporates at 70°C, water at 100°C. Thus, by heating a tank filled with an aqueous liquid and alcohol to 70°C (or higher), the alcohol rises as it evaporates, then liquefies as it passes through cooled pipes, producing a distillate.

Brandy

High-alcohol liquid obtained by distilling the fermented juice of a food product. In the case of rum, the fermented juice comes from sugar cane or a by-product of sugar cane.

Bottlers

A company that bottles selected spirits labeled with its own name, whether or not blended with others. They bring a new vision to what distilleries produce.

(High) ester (or great aromas)

these are aromatic, non-alcoholic compounds that emerge during prolonged fermentation. They appear when yeast comes into contact with fatty acids. Their aromatic impact is significant, and they have become the signature of Jamaican rums. Grand arôme" is the French version.

Alcoholic fermentation

Chemical process that transforms sugar into alcohol through the work of yeasts. Yeasts may be naturally present on the cane or added to the vat to kick-start fermentation.

Finish

The practice of aging rum for a few months in a barrel other than the original, in which it has remained for a few years. This adds complexity and aromatic typicity to the new cask, which has previously contained bourbon, sherry, beer, wine or other.

Barrel

Generally made of wood, this is a container for storing a liquid. It allows the liquid to age, air out and take on the aromatic notes provided by the wood. Barrels come in a variety of sizes, and can be called barriques, foudre, demi-muid, pièce, etc.

Maceration

operation consisting in leaving a solid element in a liquid medium. The former has an impact on the latter, diffusing aromas, color, texture and fragrance. Rhum arrangé is a perfect example of this process.

Molasses

A by-product of the sugar industry. By adding water and yeast to this viscous paste, fermentation begins, creating alcohol from the non-crystallizable sugars it contains. This is the material most commonly used to make rum. heated to a high temperature, molasses offers aromas of honey, caramel and cooked fruit.

Navy rum

Made by blending and macerating different rums in open vats, navy rum was distributed as pay aboard Royal Navy ships. It is characterized by an alcoholic strength of 55.7°. Contrary to popular belief, sailors would add gunpowder to a little of the rum they served and light it up, thus proving that the rum they served was actually navy rum.to prove that the rum had not been cut with water, the alcohol content was checked with a hydrometer as early as the 18th century.

Part des anges

The name given to the liquid that evaporates with time spent in a barrel. The wood absorbs it and is not totally hermetic. Legend has it that this vanished quantity rises into the air and is destined for the angels.

Pot still

Pot stills, often made of copper, are mainly used by traditional English distilleries. Distillation in a pot still extracts complex, heavy aromatics, producing rums with character that ageing delicately polishes.

Reduction

The process of adding water to a spirit to reduce its alcohol content. This is a very delicate stage, involving gentle dilution so that the water and alcohol integrate perfectly. For example, it's common to go from 70° to 40° before bottling.

Rhum, rum, ron

Sugar cane brandy. Rhum, rum and ron are names derived from different distillation traditions, but are not subject to any specifications. Rhum is French, rum English and ron Spanish.

Single Cask

Mention indicating that the bottled rum comes from a single cask, as opposed to a blend.

Ageing

Time spent by rum in a cask, to gain complexity, aroma, color and structure.