Rum is one of the most diverse spirits that exists. Each country or production zone is its own unique "terroir" with unique characteristics, a particular soil, traditional growing patterns, and specific techniques.  Today, we distinguish three main rum varieties:


Rums from Barbados, Jamaica, Guyana provide the best examples. Pioneers long known for their quality, they are the richest and most aromatic rums. Most are aged in wood casks for several years, undergo a fairly long fermentation process, and are often distilled in pot stills. Generally, the age noted on the label refers to the youngest rum in the range.


Arriving later to the market, these are light rums with a rectified  taste. In most cases, they are white (un-aged), resulting from a short to medium fermentation period, and are distilled in multiple columns. Coming mostly from Cuba, but also from the Dominican Republic, Trinidad, Guatemala, Nicaragua or Panama. Very often, the age listed refers to the average age of the different rums (Solera) including the oldest rum in the range.


Produced exclusively from sugar cane juice, agricultural rums have a fruity aroma, are dry in the palate, and possess vegetal notes. These elegant and atypical rums come from Martinique, Guadeloupe, Reunion and Haiti. They are distilled primarily in single columns (except Haiti). 

Cachaca is a Brazilian spirit obtained from fermented cane juice, like agricultural rum, but often distilled at 40 ° instead of 65 - 75 °.

Today, the most highly consumed distilled alcohol in the world is rum. It is produced on more than five continents: Asia, Latin America, Oceania, Europe (Spain) and even Africa and the Middle East, but it is unquestionably the Caribbean that is the source of the most famous rums.