Rums in American countries each have their own local characteristics. Barbados has used both batch and column stills for distillation since the 18th century; Bermuda has the characteristics of the Gosling family.
In Colombia, blended rums are produced from rum aged for 12 years through the solera system, which is how the only distillery in El Salvador uses to produce molasses-based rum.
In Costa Rica, long-aged rums (more than 10 years) are produced; the art of making Ron Ligero has been passed down from generation to generation in Cuba, while Guatemala produces medium-bodied rums, usually on a high Aging at altitude.
Guyana uses molasses extracted from Demerara cane sugar as the raw material for wine making; Haiti was once the largest producer of sugar and rum in the Caribbean and now has more than 500 craft and exclusive distilleries, sometimes with limited production rum.
Jamaica has an official rum classification system that produces super-strength rums through specific fermentation and distillation techniques. In Mexico, rum production uses modern equipment while incorporating ancient traditions.
In recent years, rums produced in Nicaragua that are blends of different vintages have gained in popularity. Distillates obtained through aging of different vintages are becoming increasingly popular; there are many varieties of aged rum in Panama, while Peru uses an ancient recipe produced by the solera system; rum production in Puerto Rico must adhere to production specifications , paying great attention to the raw materials and style of wine and respecting relevant regulations.
In the Dominican Republic, rum masters carefully select the barrels and aging methods of each rum (usually aged rum); local small distilleries in St. Lucia generally use high-quality bourbon that has been previously stored Whiskey is aged in wooden barrels, while in Trinidad and Tobago, rum is produced by distillation in column stills and then aged in wooden barrels; Venezuela is known for its dark amber color aged in oak barrels. Famous for its rum.
The rum produced in Japan and Reunion Island has a long and special fermentation process; the rum in Madagascar contains the unique local vanilla flavor, while in Mauritius, the rum is made from pure sugar cane juice.
In the past, rum usually had the style of colonial countries, such as French, English, etc. Today's vast and diverse world has made rum even more complex, varied and fascinating.
