Category Archives: Rum

Rum is a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels.

Most rums are produced in Caribbean and American countries, but also in other sugar producing countries, such as the Philippines and India.

Rhum Agricole – Yes, It’s Rhum O’clock!

Rhum Agricole

Yes, It’s Rhum O’clock!

Rhum Agricole is basically a French term for rum made out of freshly squeezed sugarcane juice. It is a style of rum that was originally distilled in the French Caribbean Islands.

The simple difference between the two is that, while rum is almost always made from molasses, Rhum Agricole is precisely made from freshly pressed sugarcane juice.

Rhum Agricole has been primarily consumed locally for most of its existence. However, in the past few decades, it has developed a cult following among the booze hounds and has begun gaining steam at parties and cocktail bars. Moreover, numerous other distilleries using fresh sugarcane have cropped up throughout the Caribbean Islands and all around the world.

The Taste of Rhum Agricole

Rhum Agricole is considered rawer and more authentic in comparison to other variations of the drink. And then there are many people who say that it is also denser in flavor than other variants. Rhum Agricole essentially has a vegetal taste. It is mixed with a bit of fruitiness and is fair enough to describe the drink as bittersweet.

Rhum Agricole is a fantastic place to start for beginners. And thanks to its production method, Rhum eventually stood out from the French West Indies. Coming from the distillation of pressed and fermented sugar cane juice, Rhum emerged in the French Caribbean during the 1800s. It proved as a way to keep sugar factories in control after the French turned towards sugarcane as its source for the sweet tooth.

Martinique as such is perhaps best associated with Rhum Agricole. It even has its own appellation for the drink, though it can be made anywhere in the world. More and more companies nowadays all across the globe are indulging in the production of Rhum Agricole. International producers are presently experimenting with aged and unaged examples of this spirit. Many also believe that they can offer a great expression of unique flavor and aroma to consumers.

Experts have identified several tasting notes like ‘baked bananas’, ‘soft banoffee pie’, and vibrant ripe banana’ in the glass to allure toasters. Other flavor descriptors of Rhum often include ‘funky’, ‘grassy’, and ‘vegetal’ as a prelude.

Here is a short list of ten of the best Rhum Agricole bottlings tasted by experts from Martinique’s Trois Rivières to the most innovative Holyrood Distillery in Edinburgh.

Rhum Agricole Brands

Right from the French West Indies to Spain, the United Kingdom, and Australia, here are the ten best Rhum Agricole brands for you to savor .

12 YO Selección Familiar Rum: Produced by Destilerias Arehucas in Spain, this bottle contains a delicate aroma with brown sugar, cooked orange, hints of spice, and vanilla with a subtle floral aromatic impression on the nose. This Rhum with 40 percent ABV leads to a big rich well-rounded palate, with bitter orange tropical fruit flavors that effectively combine with the influence of oak.

7 YO Rhum Vieux Agricole: Produced by Rhum J Bally in Martinique, this bottle contains pronounced aroma characteristics showcasing a wonderful expression of cane sugar, minerality, spice, sweet vanilla, and oak influences on the nose. It affectionately combines cooked sugar, fresh green notes, leather, and spice flavor on the palate. This Rhum with 45 percent ABV ends on a long lingering finish as well.

18 YO Selección Familiar Rum: Produced by Destilerias Arehucas in Spain, this bottle contains highly pronounced aromas of cake, cane juice, oak, rosehip, vanilla, and white sugar notes on the nose. It comes along with burnt caramel and hints of green and rum sponge cake notes on the palate. This Rhum with 40 percent ABV imparts a very silky mouthfeel alongside influences of oak and spice.

FNQ Iridium 5 YO Rum: Produced by Mt. Uncle Distillery in Australia, this bottle contains incredibly appealing aromas of apricot, oak, and sweet stone fruit, on the nose. It comes along with a loving development of oak and fruit on the palate. This Rhum containing 40 percent ABV is refreshingly light, complex, and well-balanced. A beautiful experience with a long and expressive finish.

Belcrum: Produced by Spirited Union Distillery in the Dominican Republic, this bottle contains vibrant and ripe banana flavors. They effectively combine with subtle vegetal aromas on the nose. This Rhum with 40 percent ABV delightfully flows onto the hugely well-balanced palate. The taste is billowing along with a richness from sugared almonds, ripe caramelized banana, and soft green undertones. The overall experience is delightfully long and sweet.

Camikara 12 YO Rum: Produced by Piccadily Agro Industries in India, this bottle contains an alluringly sweet spirit with soft banoffee pie and marshmallow aromas. This Rhum with 50 percent ABV is lingeringly moreish and well-balanced. It delivers a gentle richness on the journey to an exceedingly soft finish. And remember that you just cannot afford to miss this one!

Elizabeth Yard Savanna 9 YO Spanish Oak Palo Cortado Sherry Quarter Cask Rum: Produced by Holyrood Distillery in the United Kingdom, this Rhum is beautifully soft with sweet vanilla aroma characteristics on the nose. The big flavor characteristics it presents on the palate contain clear aromatic oak aging influences. Alongside 50.3 percent ABV, this spirit creates a sweet and mature expression with a mouth-filling effect. Overall, this delicious example shows balanced tannins.

Trois Rivières Triple Millésime 2005 2010 2015 Rhum Vieux Agricole: Produced by Gruppo Campari in Martinique, it contains a pronounced aroma of baked bananas, candied citrus peel, and lovely fruits along with hints of floral notes and grassy undertones. This Rhum with 42 percent ABV effectively combines cereal notes and wood flavors on the palate. The complex layers of aromas and flavors in the spirit are very well-balanced with a delicate, dry, and oaky finish.

Barcelo Imperial Premium Blend 40th Anniversary Rum: Produced by Ron Barcelo in the Dominican Republic, this spirit with cacao, cherry, spice, and vanilla aromas goes well on the nose. Along with 43 percent ABV, this Rhum features a great balance of flavor and texture with lots of complex layers. Overall, it ends with a sweet caramel finish.

Providence 2019 Rum: Produced by La Maison & Velier in Haiti, this Rhum features 52 percent ABV. It goes well on the nose along with flavors of candied peel and white pepper. Eventually, this spirit leads to a weighty and meaty palate. You can relish leaning into Parma ham along with tomato. Overall, this delicious experience reminds you of a bright and elegant cognac-like finish.

Rhum Agricole Cocktails

Mixing up Rhum Agricole cocktails was once a rarity in American bars. It can now, however, be commonly found on many cocktail menus across the country. Here are some ways to begin mixing them up with the contrastingly funky spirit.

Broken Corazon Club: This cocktail selectively combines a float of Fernet tempers and bright tropical highball flavors. The Broken Corazon Club was created by a Portland bartender called Damaris Peterson. It was meant to capture the elation and heartbreak put together that swell with temperamental love. The drink features a little tropical funk from Rhum Agricole and maraschino liqueur. The mix is ably comforted by grenadine, lime, and pineapple. And the drier-style fernet hangs over everything like a storm cloud.

The prep combines the rhum with grenadine, lime, maraschino, and pineapple in a shaker with ice. Shake it until chilled and then strain the mix into a glass with fresh ice. Finish the drink by floating the Fernet on top and garnishing it with a lemon or orange slice.

Daiquiri D’ananas Cocktail: Pineapple liqueur lends a pure tropical vibe to the Daiquiri D’ananas Cocktail. While the earthy Rhum Agricole pairs perfectly well with a sweet and juicy pineapple liqueur. This cocktail from Erik Hakkinen just got creative now on behalf of the Back Bar Project. Erik for 10 years helmed the bar at Seattle’s Zig Zag Café.

The preparation adds all the ingredients to a shaker filled with ice and is shaken well before straining it into a chilled glass and finally garnished with a lime wheel.

Prickly Pear Cocktail: This hearts and minds cocktail involves a delicious study of flavor contrasts along with amaro, prickly pear, sparkling wine, and Rhum. The Prickly Pear Cocktail name is meant to evoke the unspoken mysteries of faraway places. And this sparkling cocktail from Seattle is a perfect application of opposing flavors. With the light tropical notes balancing and counter-playing the dry and bitter fernet, Rhum Agricole in fact was a perfect fit according to experts.

The prep involves shaking the Rhum Agricole along with lemon, purée, and syrup in a shaker with ice. It is followed by straining the mix into a chilled flute and topping it with sparkling wine. The float and the fernet on top of the wine are the icing on the cake.

Isle of Golden Dreams Rhum Negroni: This cocktail is bright, bitter, and slightly grassy. The Isle of Golden Dreams Rhum Agricole Negroni brings an earthy island twist to this white drink from Houston.

The preparation of this cocktail is simple. Just stir the ingredients together in a mixing glass with ice and then strain into a coupe. Add the finishing touch by garnishing it with expressed lemon peel and rosemary sprig.

Juke Cup Cocktail: Cucumber and ginger beer eagerly meet up with falernum and rhum in the Juke Cup Cocktail. Danny Shapiro seems to know a bit more about falernum. He, in fact, developed a high-ABV version of the liqueur with the help of Seattle’s BroVo Spirits. Danny here uses the spice-fueled sweetener as the base of this cocktail. And he rounds it out with a bit of fresh cucumber, honey, and lime. The Rhum Agricole in this drink adds a subtle whisper of grassy sweetness to the mix.

Add a cucumber slice along with honey syrup and lime juice to the glass before muddling. Subsequently, add falernum and Rhum Agricole alongside ice cubes. Top it up with ginger beer and garnish the drink with a cucumber slice or a pineapple wedge.

A Matcha Colada: This is the way of the warrior if you like Piña Coladas. Try a Matcha Colada twist from Pouring Ribbons. It is an ode to the classic Piña Colada. This Rhum Agricole cocktail welcomes earthy matcha tea and soothing vanilla flavors to the mix.

The Matcha Colada preparation involves shaking all the ingredients with ice until chilled. Then strain the mix into a Pilsner glass with crushed ice before garnishing it with a mint sprig, matcha pocky, or a paper crane.

Pennington Daiquiri: This is an earthy take on the classic at Lost Hours from the now-closed Koreatown bar. The cocktail menu here was structured around the four elements of nature. Air, Earth, Fire, and Water equally contribute to the making of this Rhum Agricole cocktail. From the Earth section, The Pennington Daiquiri from the earth section zeros in on green flavors. While the grassiness of Rhum balances the herbaceous flavor of Suze. The mix helps in creating a complex but easy-going Daiquiri-inspired cocktail.

The preparation simply involves combining all the ingredients in a shaker with ice. And to be shaken until chilled. Following this you can double-strain the mix into a chilled coupe before garnishing it with a lime wedge.

Three Dots and a Dash: This tiki favorite adaptation of Smuggler’s Cove stays true to the flavors of Don Beachcomber’s classic recipe. It was created during WW II by the godfather of the genre, Donn Beach. Three Dots and a Dash means ‘Victory’ in the Morse code. Modern tiki mecca Smuggler’s Cove in San Francisco adapted this version from the Beachbum Berry’s Sippin’ Safari.

Add all the ingredients to a blender tin in the preparatory phase. Then fill the mix with 12 ounces of crushed ice. Flash blend and pour the content into a footed pilsner glass in the last step. Garnish the drink with 3 maraschino cherries on a cocktail pick and a pineapple wedge.

Ti Punch: It is the national drink of Martinique. Ti Punch is made with a simple trio of ingredients. It includes a splash of sugar syrup, a quick squeeze of lime juice, and a dram of grassy rhum agricole. No wonder this Rhum Agricole cocktail is the national drink of Martinique.

The preparation is a bit savvy. It involves using a knife to cut a small chunk from the side of a fresh lime. This should be about a quarter in diameter and thick enough to have a slice of the pulp. Then add cane syrup and squeeze the lime piece into the glass while adding the slice. Add the rum; Stir well with a bar spoon before adding Rhum. While ice is optional, you can adjust all ingredients according to taste.

White Elephant from Bar Chef: This is a super-smooth combo of cilantro, coconut, Rhum Agricole, and Thai chile. Christiaan Röllich in his book Bar Chef named this cocktail after the sacred white elephants in Thailand. Albino elephants as such are very rare and were generally kept by royalty. The old-school depictions of Southeast Asian artwork often include white elephants dressed up with jewels and other decorations. The name White Elephant seems perfect as this cocktail is white and has Thai influences as well.

The prep involves combining the ingredients in a shaker filled with ice. Make it a point to shake vigorously before pouring the cocktail, including ice, into a Collins glass. And don’t forget to garnish it with a lime wheel. Make sure to stretch the wheel out so it becomes a spiral. And remember to lay it on top of the cocktail.

Rhum Agricole Vs Cachaça

After having cleared up the confusion and explored rums beyond what you find on the local marketplace, it is time to compare Rhum with Cachaça.

Rhum Agricole from the French Caribbean and Cachaça from Brazil are both made from cane juice. And they taste pretty similar as well in their unaged ‘silver’ adaptations.

However, the answer is far more complicated than it looks like. So, let us dig a little deeper into how these canes transform.

The Origins

It is a fact that Brazilian Cachaça predates Rhum Agricole by at least 200 years. Production of cachaça got underway in the early 1600s. And the French islands made headway into cane juice-based Rhums only in the 1800s.

Rhum Agricole from Martinique today is considered among the finest in the world. The Martinique AOC (Appellation d’Origine Contrôlée) precisely dictates rules concerning how rhum labeled as Martinique Rhum Agricole must be made. These rules are frequently cited as a counter-example for people who say that rum has no rules to govern production. And Brazil, on the flipside has very few guidelines that must be followed to label the spirit as cachaça.

However, both the Martinique AOC and Brazil’s cachaça regulations state that the spirits must be made within their respective locales. It does not offer much on how they beg to differ. Nevertheless, other specifications laid out on production styles help highlight why they are so different.

The Distillation Process

The Martinique AOC dictates that rhum made here should be distilled in column stills. Cachaça, in contrast, can be distilled in either column or pot stills. Nonetheless, mass-market industrial cachaça is usually made in column stills. But the traditional, artisanal cachaça is typically made in a pot still.

The choice of pot vs. column distillation makes a huge difference in the flavor of the spirit. The pot distillation process is generally heavier and more flavorful. While column distillate is lighter and cleaner. The two spirits exhibit wide taste variations, although they are both cane juice-derived spirits.

Another key difference between Rhum Agricole and Cachaça is how intensely they have been distilled. Rhum Agricole is column distilled and must maintain an ABV between 65 and 75 percent. Moreover, Guadeloupe Island is not subject to the AOC regulations and so some distillers here go as high as 85 percent ABV. They believe that the higher proof you distil, the more flavor compounds are removed.

Cachaça in contrast can only be distilled once and must be distilled to final proof in the absence of a second distillation process. Moreover, artisanal cachaça is typically pot-distilled slowly to enhance the separation of desirable and undesirable components. The final ABV must also be maintained between 38 to 54 percent.

The Aging Process

Unaged Rhum Agricole and Cachaça may taste quite similar to the beginner. However, the aged counterparts really illustrate stark differences. Rhum Agricole is usually aged in French or American oak. Oak makes a huge difference in the outcome of aged spirits.

Brazilian forests, on the other side, are a wonderland of exotic hardwoods. And quite a few of them are rarely found outside that country. Cachaça makers never shy away from using these unusual woods. They impart extremely intense and unique flavor notes that you are unlikely to ever experience elsewhere.

For instance, tasting an Amburana wood-aged cachaça makes it perfectly clear. It makes sure that you are a long way from the smoothened vanilla flavors of oak. It brings intense cinnamon and spice notes to the spirit which makes it extremely mixable in cocktails. Other hardwoods commonly used in the process of aging cachaça include bálsamo and jequitibá. And slowly but surely, these hardwood-specific varieties in spirit making are coming outside of Brazil.

Last, but not the least, there is the duration of aging. And most hardwood casks are not charred or toasted. They quickly impart a lot of flavors. This is why it is rare to find a cachaça aged for more than three or four years. Some Rhum Agricoles on the other hand are aged for upwards of 10 to 15 years.

Rhum Agricole is like classical music. They are well matured, refined, and rarely go outside of proven norms. Cachaça in contrast is like a rock band. It is young, brash, and comes in many forms. You can expect to try those unique flavor profiles induced by different types of wood aging.

Getting Over the Canefusion

Nevertheless, both Rhum Agricole and Cachaça are immense categories. They have many layers to explore. It would be a great mistake to own a bottle or two of them and think that you have covered the entire category. You would be well served to try as many aged and unaged varieties as you can. See what suits you best, and go deeper to explore more.

Is Rum Good For Health?

How do you feel when someone offers you a bottle of rum on a cold winter day? You are enthusiastic about the sweet aroma, distinctive flavor, and unique texture of the drink. But, do you know the potential health benefits of drinking rum? Look for the popular rum brands in the market to buy quality products.

Types of rum

White rum- Light-bodied rum with a slightly sweet taste is one of the common drinks for preparing cocktails.
Dark rum- This dark rum has a perfect blend of spicy nature and sweetness.
Flavored rums- They are infused with flavors of pineapple, coconut, vanilla, and other fruits.

How rum benefits your health

To increase the longevity of your life, you can drink rum. Besides, there are several other reasons for sipping rum.

Have good heart health and avoid diabetes–

You can achieve a healthy heart by consuming moderate rum. Rums raise the good cholesterol level in your blood and act as a blood thinner. It prevents arterial clogs and is often used to treat the peripheral vascular disorder.

Rum is also best for managing diabetes, as it reduces your blood sugar level.

Combat cold

Colds may strike anytime, regardless of the season. If you are experiencing flu and the common cold, you can drink a small amount of rum. It will give a better feel to your throat. Rum has antibacterial properties to accelerate the healing process. Alcohol also kills viruses causing colds and flu.

But, you must not drink it regularly. Occasional consumption of rum prevents the common cold and osteoporosis. Those who are below 21 years should keep away from this drink.

Best for sore muscles

If you accidentally stretch and twist your muscles a lot, you will have a painful sensation. Rum is a remedy for your numbing and aching muscles. However, you should have the drink in moderate amounts. Due to the pain-numbing effect, rum helps you treat your sore throat.

Provides warmth

Retain the warmth of your body by drinking liquors like rum. By raising your body temperature, rum gives you the best feelings on chilly days.

Choose the best rum for cocktails and enjoy your winter party.

Improves your libido

Moderate rum consumption saves you from erectile dysfunction. However, research on the effect of rum on libido is still ongoing. So, you must not drink a high amount of rum for this purpose.

Reduces cancer risk

According to scientific studies, rum can minimize the risk of thyroid, kidney, and lymphoma cancer. Rum drinkers are at a lower risk of cancer.

Is rum beneficial to your health?

Compared to other alcoholic drinks, rum has a low-calorie count. A single shot contains 97 calories. The best fact is that it does not contain carbs. Most commonly, consumers like to combine it with fruit juice and soda. If you desire a low-carb diet, you can include rum in your routine. The alcohol content in rum is about 40%.

So, buy a bottle of quality rum and enjoy the drink.

All About Different Types of Rum

Light Rum is Key to Numerous Classic Drinks

White rum might not strike you as the highest priority, not when there’s gin and bourbon out there, it is key for so many classic drinks. From the daiquiri to the summer-friendly mojito to the simple Cuba Libre, light rum is a true cocktail staple and a delicious choice.

Different Types of Rum

The spirit of light rum brings all the flavors of vanilla, brown jaggery, and fruit notes of cocktails to life. Without affecting how the drink finally looks like. Some types of light rum are unaged, but several brands mature in barrels for some time. Before the spirit is filtered to remove most of the color of the light rum.

There are several brands of rum to choose from, however, some of the best types of rums to try are listed here.

White or Clear Rum

This type of light rum usually has a milder flavor and lighter body than other types of rum. These types of light rum are most often used for creating cocktails. Cocktails that do not require any bold rum flavors.

This light rum is clear, usually milder flavor, and bears a lighter body as well. It is normally sold at 80 proof, or 40% alcohol by volume in the United States. This type of light rum is often aged for one or more years and then filtered to remove pigmentation. Light or white rums are cheaper to make and less expensive to purchase than most rums that are matured.

The most common popular cocktail drinks using light rums include the Cuba Libre (rum, Coke, and lime), the Daiquiri, the Mojito, and the Piña Colada. And several other cocktails are calling for a light or white rum, a gold rum, and dark or spiced rum.

Some of the most popular light rum brands include Bacardi Superior, Matusalem Plantino, Rubi Rey, 10 Cane, Don Q Cristal, Cruzan Estate Light, Oronoco, Mount Gay Silver, Flor de Caña Extra Dry and Diplomatico Rum Blanco.

Gold or Pale Rum

This type of light rum takes on amber or golden hues when it is mellowed in barrels over time. Gold or pale rum usually maintains a more flavorful profile than the white or clear rums. These are normally used for making cocktails where a stronger flavor is desired.

While some coloring agents are added to provide consistency, Gold or pale rums are typically aged over several years. Vanilla, almond, citrus, caramel, or coconut are some of the subtle flavors found in these types of light rums from the barrels used in the aging process.

Medium-bodied pale rums are often quite affordable compared to older aged rums that have been matured for many years. Gold or pale rums are often enjoyed on the rocks or neat apart from additionally being used in cocktails.

These rums are also popular in recipes for baking and making desserts.

Appleton Special, Barcelo Dorado, Brugal Añejo, Bermudez Ron Dorado, Diplomatico Añejo, Doorly’s 5, Don Q Gold, El Dorado 5, Gosling’s Gold, Matusalem Clasico, Maui Gold Rum, Montanya Gold, Mount Gay Eclipse, Pyrat Pistol, Sergeant Classic Gold, 1 Barrel, Abuelo, Cacique Anejo Superior, Cockspur 5 Star, and Sunset Captain Bligh Golden Rum are some of the best examples of Gold or pale rums.

Dark Rum

Dark rum is just a term applied for this type of rum, and which is meaningless as such. Several aged rums are referred to as dark, just to distinguish them from light rums. The dark rum label is often quite often given to a range of rums. These rums are not clear. They range from light golden amber to black, as well as well-aged rums are labeled as dark rums.

Often aged in oak barrels for extended periods, dark types of rum are commonly used in cocktail recipes. Compared to white rums, overproof rums, flavored and spiced rums, dark rums offer a contrast of more flavorful profiles.

Cruzan Estate Dark, Bacardi Select, Cockspur 5, El Dorado 5, Matusalem Classico, Mount Gay Eclipse, Flor de Caña 5 Black Label, Barbancourt 3 Star, Diplomatico Anejo, Angostura Dark 5, Angostura 1919, Appleton V/X, Barcelo Dorado, and Santa Teresa Selecto are good examples of dark rums.

Black Rum

This type of rum is popular in British territories such as Guyana, Bermuda, Jamaica, and the Virgin Islands. They are dark, rich, and heavy-bodied rums referred to as black rums. They typically offer bold tropical essence to libation and recipes. Black rums are popular ingredients most often utilized to balance the flavors of drinks against gold, white, and spiced rums.

Most black rums are made from molasses. These are thick, dark-sweet liquids left over in the manufacturing process of crystallized sugar. Sometimes colored with burnt caramel to achieve consistently dark hues, most black rums retain much of this rich molasses and caramel flavoring.

Black rums are commonly used in candy-making and the baking industries. It is an essential ingredient that imparts a bold sweet spicy flavor to desserts, cakes, candies, and sauces.

Because of the barrels used to mature black rums, these rums are often charred or fired heavily, and impart much of the wood’s strong flavors to the spirit. Traces of remaining molasses are also found in them.

Best examples of black rums include Coruba, Cruzan Black Strap, Gosling’s Black Seal, Skipper Demerara, Woods 100, Maui Dark Rum, and Whaler’s Dark.

Navy Rum

Full-bodied rums associated with the British Royal Navy are called Navy Rum. As far back as 1655, the Royal Navy was famed for its custom of providing a daily ration of rum to sailors. Rum also seemed to improve as it aged in the barrels aboard ships. Moreover, recipes for navy rum included blends of spirit from British territories, including Guyana, Trinidad, Jamaica, and Barbados.

The rums of Guyana even today produce an uncommonly rich and full-bodied spirit in old wooden pot stills as their 200-year legacy. Known as Demerara rum, it is an essential ingredient in many types of navy rums.

Representing the spirit of international adventure, honor, and bravery on the high seas, the final supply of old British Royal Navy Imperial Rum has recently been re-bottled and are available for the most serious rum admirers.

Some of the most popular navy style rums include Wood’s 100, Lamb’s Navy Rum, Pusser’s, Skipper Demerara, and Lemon Hart.

Premium Aged Rum

Due to the time spent in barrels, aged rums generally take on darker and richer colors. Cognac and sherry barrels produce a reddish tint, and charred oak barrels impart dark tones. To achieve a superior flavor profile, several fine rums are aged in oak barrels for years. Eventually, the interaction of spirit and wood has a positive effect on the smoothness, richness, and subtle flavors of the rum.

The finest examples of mature rums from distilleries are often blended to achieve complexity and distinctive flavor profiles for aged rums. The loss of some rum from the barrels through evaporation and the cost of storage normally add to the cost of producing aged rums.

Often labeled as Anejo in Spanish territories, these older, and more mature rums are repeatedly enjoyed neat or on the rocks like a fine cognac or single malt scotch. Several cocktail recipes call for these flavorful and rich types of aged rum.

Best examples of premium aged rums include Angostura 1824, Appleton Extra, Atlantico Private Cask, Barrilito 3 Star, Barceló Imperial, Botran Solera 1893, Bacardi 8 and Reserva Limitada, Barbancourt Reserve Especiale, Chairman’s Reserve, Cockspur 12, Cubaney 15, and Estate Reserve, Don Q Gran Anejo, and Diplomatico Reserva Exclusiva. El Dorado 15, Matusalem Gran Reserva, Mount Gay Extra Old, 1703, Flor de Caña 18, Gosling’s Family Reserve, Santa Teresa 1796, Vizcaya VXOP, Trigo Reserva Añeja, Zacapa Centenario XO and Zaya are some of the others.

Vintage Rum

Many rums sold across the world are blended from multiple sources before bottling. Some of these are unique rums bottled from specific vintage years of production. Vintage rums, as they are known, are most often seen from the French islands. The growing and processing season here is short. Private label rum brands, in some cases, purchase a large bulk of rum from a single production year. Subsequently, they age the product and bottle it when maturity is peaking.

Bringing more vintage rums to the market, boutique brands tend to be in limited editions and are valuable to serious rum enthusiasts and collectors alike.

The amount of sugar contained in the raw cane varies each year due to environmental factors including the amount of rainfall. These differences are noted by master distillers. And the maturing process is thereby monitored to achieve the ideal flavor profile for that vintage year.

It is common practice that Vintage rums are labeled with the year they are distilled and the location of their origin.

Some great examples of vintage rum are the 1998 Vintage from Foursquare Rum Distillery in Barbados, and Rhum J.M. 1997 Vintage from Martinique, Plantation Venezuela 1992.

Overproof Rum

Overproof rums are types of rum that contain higher concentrations of alcohol. are often labeled as overproof. Anything above 40% to 50% alcohol by volume is 80 to 100 proof. The modern distillation process is capable of producing spirits that are generally 160 to 190 proof alcohol. Following aging and blending, these rums are then diluted with water to reach standard 80 proof.

However, Sunset Very Strong Rum from St. Vincent is an exception that is not diluted. It is bottled at the full cask strength of 169 proof. Other manufacturers generally produce rums in the 150-proof range.

Good examples of these rum types include Braddah Kimio’s Da Bomb 155, Gosling’s 151, Bacardi 151, Cruzan 151, El Dorado 151 High Strength Rum, and Matusalem 151 Red Flame. Jamaica’s Wray and Nephew White Overproof at 126 proof is another most popular overproof rum. It is one of the most popular rums sold in Jamaica.

Locals in the Caribbean Islands prefer a stronger drink like overproof rum. Overproof rums are also used in cooking recipes or drinks that blend a very strong rum in the recipe. High-proof rums are mixed with tropical juices and sometimes flavored rums and liqueurs to make classic rum punches.

Rhum Agricole

This is a specific category of rum principally made in the French territories of the Caribbean. Agricole-style Rhums made in Haiti from cane juice are also considered Agricole by some rum experts.

Caribbean Martinique is the only geographic region in the world to have an AOC mark in the rum industry, similar to the AOC marks for champagne and cognac. The Appellation d’Origine Contrôlée for Martinique Rhum agricole is a standard of production, labeling, and aging.

Fermented and distilled from pure, fresh cane juice, the Rhum Agricole spirit is about 70 percent alcohol. This is a lesser degree than most molasses-based rums. This spirit allows Rhum to retain more of the original flavor of the full sugarcane juice.

Lighter Rhum agricoles are rested for up to six months before being bottled. Other mature rums are aged in oak barrels for years to take on richer hues and flavors. Rhums are normally labeled Rhum Vieux or old rum after three years of maturing.

Exceptional spirits are bottled as vintages, like the Rhum J.M. 1997 vintage that spent ten years in oak before being bottled. Other types of rum include Darboussier Rhum Vieux 1983, Clément XO and Cuvee Homere, La Favorite Rhum Agricole Vieux, Neisson Rhum Réserve Spéciale, Depaz Blue Cane Amber Rhum, Rhum J.M. Agricole Blanc, and St. James Hors d’Age.

Flavored or Spiced Rum

Offering a wide range of interesting and multifarious variations of spirits, myriad types of flavors and spices are infused into flavored or spiced rums. Decidedly bringing tropical flavors to the palate, flavored and spiced rum offers unique flavors to cocktails, rum cakes, holiday libations, and many others.

These spices are typically derived from the seeds, dried fruit, leaf, bark, or root, of edible plantations. These aromatic and pungent vegetal substances often provide excitement and gusto to the spirit. Several popular spiced concoctions were originally distilled as medicinal cures and treatments known to plague modern society. Most popular ingredients in this category evolved from such curative mixtures.

Seeds of vanilla, roots of ginger, the bark of cinnamon or cassia, allspice, and buds of clove are commonly used as flavoring agents for spiced rums. Extracts of citrus, mint, banana, cherry, coconut, black currant, pineapple, mango, and other tropical plants and trees bring variety and tones to flavored rum.

Popular brands of spiced and flavored rums include Bacardi Limon and Dragonberry, Cruzan Mango and Coconut, Captain Morgan, Don Q Passion, Parrot Bay Coconut Rum, Crisma Rum Cream Sailor Jerry, Pango, Montecristo, Foursquare, Malibu Coconut Rum, Castries Peanut Rum Cream, and Taylor’s Velvet Falernum.

Rum is Different

This comprehensive article on rum offers guidance and advice about the many different styles, categories, and types of rum produced around the world that make rum a unique spirit in the world.

Best Navy Rums for Adventurous Sippers

Rum maintains a long-standing history with navies around the world that grew out of it, including Britain’s Royal Navy and the US Navy. It is a practice that was inherited from the Royal Navy that was eventually phased out in the mid-19th century.

The Royal Navy’s West Indies squadron in Jamaica began the tradition in 1655, and by 1731, it had spread to the rest of the British fleet. Rum has the advantage of keeping indefinitely and takes up less room on board. It is also cheap to buy. And was being produced in large quantities in the British West Indies then.

Navy Rum also came as a byproduct of the booming sugar industry. Rum was therefore doled out every day for British sailors to prevent scurvy. This practice started well after the adoption of the daily rum ration and continued.

The world of liquors made for slow savoring is far wider than a bottle of whiskey, brandy, or cognac when you think of sipping a nightcap. Smooth, decadent aged rums and Rhum agricoles have long been overlooked but have now been garnering spirit lovers’ attention in recent years.

Best Navy Rum Categories

With the ultra-premium rum category growing more than 6% year after year Rum is said to have accounted for $2.3 billion in sales in 2019. Following along the train of whiskey, Rum is finally going to be the next big spirit. You do not have to look any further than the release of a 25-year-old Pappy Van Winkle bourbon if you need any evidence of luxury dominance of whiskey.

Here are some of the best Navy Rum varieties. So come, and see for yourself why rum is poised to become the next liquor appealing to sippers worldwide.

The Finest Navy Rum Varieties

Flor de Caña 18 Year Rum: Flor de Caña is translated as “Sugarcane Flower”. Even in its older expressions, it is extremely affordable. Sippers can nevertheless prepare for a rich, lush rum with notes of banana, caramel, and sex. This 18-year-old Nicaraguan rum is truly outstanding and you could sit back to watch the world go by in hues of vanilla, dried fruit & cinnamon.
Brugal 1888 Rum: Brugal is one of the smoothest rums on the market. In the Dominican Republic, Brugal double-distills and double-matures. This liquid then matures in American white oak ex-bourbon barrels. And then first filled in Spanish sherry oak casks from four to 14 years. The resulting blend of Brugal rums has candied apricot on the nose along with dried fruits and vanilla with a dry, slightly tannic finish. It will definitely appeal to red wine devotees.
Santa Teresa 1796 Rum: Santa Teresa is a unique Venezuelan rum. It is aged in the solera process made famous by sherry producers in Spain. Blending older and newer expressions for a nuanced and complex liquor, the spirit is systematically rotated through a series of barrels. As a result, Santa Teresa is rich with hints of honey, tobacco, and dried fruits.
Mount Gay Extra Old Rum: The XO version of Mount Gay is far from standard. It’s famous red hats and a blend of rums from 8 to 15 years old. Add a cube of ice to bring out its “dry banana sweetness, light spice, and complexity.
Facundo Paraiso: It is a gold medal-winning blended dark rum from the Bacardi spirits family. Made from carefully chosen from 300 options, including some aged as much as 23 years of four different rum varieties, Facundo Paraiso rums are mixed, carbon filtered. It is then rested in French oak casks for a smooth rum. It results in a redolent of vanilla and caramel with just a hint of spice. Excellent if you are looking to switch up your nightly snifter-of-brandy routine.
Appleton Estate 21 Year Jamaican Rum: A true sipping rum, the Jamaican-based Appleton Estate uses a blend of rums to create this flagship offering. The 21-year-old Jamaican spirit shows its complexity best with a bit of ice or water and has aromas of orange peel, cocoa, and coffee.
Parce Rum 12-Year-Old Straight Colombian Rum: It is a 12-year-old Colombian rum having a lot of wood right off the nose. And caramel from its bourbon barrel aging. Add some ice to detect a subtle sweetness and spice.
XO Rum Solera Gran Reserva Especial: Made with virgin sugar cane honey, instead of molasses, like most rums, this rum is a blend of Guatemalan rums from 6 years to 25 years old. French oak barrels that previously held cognac are subsequently used for aging. To bring out flavors of toasted wood, spice, and dried fruits, it is best served neat or over one ice cube.
Pusser’s British Navy Gunpowder Proof Rum: Open a bottle of this high-proof rum from the British Virgin Islands, if you want to really drink like a sailor. Modelled on the precise recipe that the British Royal Navy used for its sailor’s daily rum ration, it’s a powerful sip at over 100-proof. However, tone it down with an ice cube if you’re not feeling naval. This rum is balanced by notes of brown sugar, vanilla, and citrus rind.
El Dorado Port Mourant Single Still Rum: Small batches of this rum are made in original double wooden pot stills. It is the only one of its kind still in operation in the whole world. Balanced out by notes of toffee, this rum still imparts a unique aroma of toasty spices and tropical fruits.

Navy Rum & Health

Navy Rum is a blood thinner and can prevent peripheral artery diseases. Consuming rum can increase good cholesterol which is also known as HDL cholesterol. Rum can also help to prevent heart attacks and heart disease by combating artery blockages..

Taste the Best of Rum Agricole – Part I

People who pour and serve drinks are the best to know which bottles to buy. Top bartending and spirits industry professionals will tell you about the bottles they love and why. It is a pleasure to taste the best of Rum Agricole.

Ten to One Caribbean Dark – “This Rum is great for both, mixing and drinking neat. It is a good Rum for all occasions. Ten to One Caribbean Dark is different from other Rums as it has a dry finish. It is not as sweet as other Rums are found to be.”
Smith & Cross Traditional Jamaican – “This very unique and funky Rum is navy-strength. It is the most ideal Rum for making any kind of Rum cocktail.”
Ron Del Barrilito 2 Star – “The flavors of this Rum are unmatched. You can’t stop wanting to nose and savor this Rum as it features excellent balance and texture. This oldest Rum of Puerto Rico is a beautiful blanco for sipping and makes for a great conversation piece.”
Ron Del Barrilito 3 Star – “This Rum should be sipped like bourbon but is still capable of turning tropical. It makes for a perfect vacation cocktail when mixed with pineapple juice.”
Ron Del Barrilito 5 Star – “It’s a big deal as this is the first year that Barrilito will ever be released as a 5 Star. Make it a point to buy one for a friend and one for yourself. This is a beautiful Rum from a distinguished family that is the cream of the crop. It will not disappoint you as this 5 Star is the culmination of all the hard work put in for the last 138 years.”
Plantation Pineapple – “Cores of pineapples accumulate in Plantation Pineapple and add natural flavor to the drink. This is a grand Rum Old Fashioned that is not so sweet due to the touch of pineapple in the spirit.”
Plantation Dark Overproof O.F.T.D. – “This is a big-boy Rum that stays in my flask all the time. It is excellent when you’d like something to sip on while playing golf. This is what you should look for if you want to get nice and loose on golf.”
Hamilton Jamaican Pot Still Black – “Mr. Hamilton himself from the Ministry of Rum! This is a traditional style Jamaican pot-still Rum. It is a quintessential drink for tropical Rum lovers. It imparts notes of butter and custard, followed by melon and fresh-cut grass.”
The Funk Jamaican Heavy Pot Still – “Only one word can describe this Rum right. Dank! It smells of resin and allspice. When you want to create complexity, go and blend it with other white Rums. Base this spirit to add dimension to a cocktail in a Daiquiri.”
Flor de Cana 4 Year Extra Seco – “For a four-year-old Rum, this is the best bet when it comes to price. Great for punches when you are having company, this Rum is also easily accessible. This is a drier style of spirit where aromatics shine through without being aged. It goes cloyingly sweet on the palate.”
Facundo Neo Premium Silver – “Don’t get carried away by the clear color of this Rum. The barrel-aged complexity it portrays is due to eight years of aging it underwent. You’d love this as a gift idea! Neo can also be used in any cocktail where you are looking to use a blanco Rum. The intensity of the flavors you experience in this Rum beautifully shines through.”
Facundo Exquisito – “Blends that are incorporated in the Facundo Exquisito are anywhere between seven to twenty-three years. Give it a slight chill and let your body speak for itself. As the name suggests, this spirit is exquisite. This bottle is only available in small quantities and will eventually end up as a future collectors’ item.”
Clairin Vaval 2016 – “This is the national spirit of Haiti. It is entirely focused on heritage cane varieties and uses wild yeasts for fermenting. Clairin is fermented for 120 hours at least and then rapidly distilled on a small-batch still. It is locally consumed at still strength. There is a huge cultural significance for this spirit in Haiti. With a hint of salinity on the finish evoking coastal terroir, Vaval imparts slightly sharp vegetal flavors.”
Clairin Sajous – “In the States, this is a cool new category Rum. This raw, wild, and natural Rum from sugarcane juice smells like damp hay. The spirit imparts the flavor of clover honey and green peppers.”

Drink Like a Pirate

It is believed that Rum can increase bone mineral density. Moderate consumption of Rum is said to help prevent osteoporosis. It also alleviates the symptoms of arthritis. There are many other health benefits attributed to Rum, like promoting heart health, combating muscle pain, and fighting the common cold. While extending longevity, Rum acts as a sleeping aid. Live longer, Rum can keep you running all the time!

The Best Cachaça Cocktails To Try At Home

What vodka is to Russia, what bourbon is to America, and what tequila is to Mexico, Cachaça is to Brazil. When made well, Cachaça is one of the most interesting spirits in the world. Artisanal cachaças are rich, full-bodied spirits that also have a great deal of grace and subtlety.

Often called Brazilian rum, this nickname for Cachaça isn’t entirely wrong. Both Cachaça and Rum are made from sugar. The basic difference is that while rum is made from sugarcane by-products like molasses, Cachaça is made straight from the sugarcane itself.

Guide to The Most Popular Spirit in Brazil

Cachaça is the national spirit of Brazil. It is a local favorite liquor. Moreover, a massive part of its annual production never ever leaves the country’s shores. Nevertheless, Brazilians are proud of the international recognition cachaça has gained over the years.

Exclusively produced in Brazil, this fruity and vegetal spirit nowadays can be found all around the world. Most people abroad are aware of Caipirinha, the most popular cocktail, that can be found in plenty of bars and cafés across all seven continents.

An average Brazilian normally grows up having a large number of cachaças at home. Cachaça is deeply rooted in their culture and food. This Brazilian spirit has over 100 different names in the country like aguardente, bendita, marvada, pinga, and more.

We are here, making it a point, to talk about everything you need to know concerning Cachaça including types, cocktails, what it tastes like, how you can drink it, how it differs from rum, how you can drink it, and where to find it. Let’s get started! Here’s a complete guide.

Some Facts about Cachaça

The first question that would spring into your mind is ‘what kind of liquor is cachaça?’

It is documented that Cachaça was first produced in South America in the 16th century. It is the oldest spirit ever produced in the whole American continent.

Cachaça that we now relish is extracted from sugarcane juice and has no other ingredient by law, although sugar or caramel is added sometimes. Any other distilled spirit extracted from fruits in place of sugarcane will not be called Cachaça. Even when distilled sugarcane juice has spices or herbs.

Aguardente instead is the right word for such mixed types of liquors. Characteristics of Cachaça are that it is fermented and then distilled, much like rum.

What does cachaça taste like?

First and foremost, Cachaça is a grassy, vegetal spirit. It invariably reveals the sugarcane taste and aroma. And the fermentation thereafter.

Cachaça goes through a single batch distillation procedure. It helps the final product retain a rich and flavorsome concentration of congeners. The cachaça congener concentration by law must be between 200-650 milligrams by 100 milliliters of alcohol.

Industrial Vs. Artisanal Cachaça

The majority of Cachaças we find in the grocery shops in Brazil nowadays are classified as industrial. These are commonly produced in large columns still. This is why they are usually inexpensive and have a much more neutral taste.

Artisanal Cachaça on the other hand is produced in small batches or even handcrafted. It gives the spirit more body alongside taste.

Quite a few Cachaças these days may have the addition of a certain amount of sugar without disclosure. Aged Cachaças, might even have the addition of caramel for color correction.

Types of Cachaças

There are a whopping 4,000 brands or more of Cachaças presently found in Brazil. Each one of them is classified into one of these five types of spirits. The Silver, the Gold, the Premium, the Extra-Premium, and the Special Reserve categories.

Silver: This type of Cachaça is a transparent liquor. It takes the name Classic, Traditional, or Silver in its label. These types of cachaças may or may not have been aged in wooden casks. Such casks are usually made of wood that does not release coloration, such as freijó, jequitibá, and peanut.
Gold: These cachaça bottles contain at least 50% of the spirit aged in wooden barrels from between 2 to 12 months’ time. The process eventually changes the color of the spirit and its taste as well. The post-distillation resting procedure allows the liquor to develop more pronounced fruit notes. Otherwise, it would typically be grassy, green, and vegetal notes.
Premium: This Cachaça type has 100% of its content aged in smaller tanks for 1-3 years at least. The changes in the taste, aroma, and color of Premium are much more evident as the tanks used in the process are smaller than the ones used in other types.
Extra-Premium: It is only the aging time that differentiates between the Premium and Extra-Premium varieties. The Extra-Premium Cachaça is aged for at least 3 years in a wooden cask before serving.
Special Reserve: The Special Reserve type of Cachaça is aged in European wood casks from anywhere between 2 to a little over 3 years’ time before serving.

How do you drink Cachaça?

Cachaça is a very versatile Brazilian alcohol. There are many different ways you can consume them.

You can take pure shots of Cachaça if you like or with tequila depending upon your preference. You could also have it on the rocks if you like.

You can also have the best of Cachaça in a cocktail, as it usually mixes well with sugar and different types of fruits. If you ask me, these 19 variants of Cachaça cocktails are well worth the effort.

Go For These 19 Cachaça Cocktails

Try these 19 easy and tasty Brazilian drinks with cachaça that you can comfortably prepare at home. And don’t ever miss it! Know that Brazilians celebrate National Cachaça Day on September 13.

Brazilians consume approximately 1,5 billion litres of cachaça per year. Compared to the rest of the world which consumes just about 15 million liters annually.

Alexander Cocktail: Also known as, Leite de Onça, or ‘Milk of the Jaguar,’ The Alexander Cocktail is a fierce cocktail that you need to make during festive celebrations. It is actually pretty similar to the classic Alexander Cocktail. Except that the jaguar’s milk trades cognac for cachaca. Alongside adding cinnamon and condensed milk. The Leite de Onça is Brazilian through and through. It whips up a couple for the Festa Junina.
Batida-de-Coco: Move over piña coladas. Batida de cocos are here to steal the coconut cocktail authority. It os a classic Brazilian coconut cocktail that is brimmed with creamy coconut flavors. This cocktail is creamy, fruity, and downright scrumptious. Coconut cocktails with Cachaca are the ultimate tropical drink to enjoy. Especially during the summer months. It is ideal to serve them up on your next beach-themed vacation.
Batida Cocktail: Are you looking for the perfect cocktail to sip on a hot summer day? Stir up a batch of batida cocktails for a perfect, and refreshing evening. It is a Brazilian favorite made for a warm climate. Batida basically means ‘shaken’ in Portuguese. This refers to the way you have to make the drink. You just have to shake everything together and serve it over ice. This cocktail with the tasty tartness of passion fruit is so irresistible. The Batida Cocktail pairs beautifully with the fruity flavors in the cachaca.
Bitter Buck: Try this Cachaça version of a Moscow Mule. The Brazilian Buck, with Novo Fogo Chameleon, is aged in used bourbon barrels for one year. This is where it starts to get interesting. The aging process in the cask imparts Cachaça with subtle hints of vanilla and oak. The expression accentuates further instead of masking the citrusy character of the spirit.
Brazil 66: This Cachaça cocktail is bursting with the most amazing citrus flavor. Brazil 66 is bright, fresh, and hands down delish. It is an orange liqueur called triple sec that adds a whole lot of punch of orange flavor to this cocktail. Brazil 66 pairs perfectly well along with fresh orange juice. The concoction is more like an orange caipirinha, but a little less tart. Sounds good! Go for it!
Blackberry Caipirinha: Great way to impress your friends! Serve them a batch of the Blackberry caipirinha. This cocktail displays a bold hue and complex fruity flavor that your friends would love to have over and over again. Moreover, muddled blackberries add a wonderful gust of fruity flavor to the traditional caipirinha outcome. While it makes the drink a little sweeter and a little tarter than before. Blackberry caipirinha is an eye-catching cocktail that is perfect to kick off your happy hour celebrations.
Caipirinha Coffee: What if your everyday iced coffee is a boozy treat? The Caipirinha Coffee is a perfect starter for summer mornings. It displays a fruity lime flavor of classic cachaca cocktails that goes extremely well with the nutty coffee aroma. However, be sure you use good-quality coffee for the best cocktail. Moreover, make it a point to garnish these refreshing drinks with a slice of lime. And add some whole coffee beans to perfect the concoction.
Cuban Cachaca Cocktail: The super-smooth Cuban Cachaca Cocktails make for a perfect after-work tipple. Enjoy the mellow taste of the cachaca when it hits the spot. Showcase your cocktail-making skills and whip up a batch of these fantastic drinks with friends. You only need limes, sugar, cachaca, and ice to put together this cocktail. Moreover, the good news is that it only takes 5 minutes to make this cocktail.
Iz Bananaz: This is a funky combo of Cachaça and bittersweet Amaro Montenegro. It is all it takes to make the Iz Bananaz cocktail so wonderful. The flavor-packed liquors of the traditional Amaro are shaken up with toasty banana liqueur and lemon juice along with Cachaça. This cocktail is sweet, sour, warm, and downright drool-worthy. Make it a point to garnish your Iz Bananaz cocktail with an orange peel as the final touch.
Kumquat Caipirinha: Are you looking to try something new and exciting? It is then the best time to whip up a kumquat cocktail. This version of a caipirinha was first developed by the bartender, Eben Freeman, of Tailor Restaurant in New York City. He swapped out the limes for kumquats and added turbinado sugar to make one. In order to give the drink a more salty-sweet depth, he then added a soy-caramel sauce to this cocktail. Yummy times are back here, once again!
Meyer Lemon & Thyme Caipirinha: Look no further than the Meyer Lemon and Thyme Caipirinha if you are looking for a drink that packs a punch. The tart Meyer lemon in this cocktail deliciously balances the sugar cane notes of the cachaca. The thyme creates an amazing and delicate perfume alongside. However, you can always add a splash of seltzer to smooth it out if you find this drink a little too boozy. Best time to get the most amazing, and refreshing drink right away.
Passion Fruit Caipirinha: This cocktail is so fruity and delicious. The Passion Fruit caipirinha is refreshing, tangy, and delightfully sweet. What makes this classic caipirinha cocktail so refreshing is the addition of passion fruit juice. Serve it at your next barbecue or Brazilian-themed dinner party. It is a perfect drink for summertime that guarantees to go down as an excellent treat.
Pearl Button: This simple and extremely refreshing highball was first created by the bartender John Dragon at the New York speakeasy PDT in the East Village. What gives this cocktail a lovely and elegant floral note is Lillet. Lillet is a light and fragrant fortified wine from France. The lime juice is the ultimate thirst-quencher in this concoction. The Pearl Button pairs well with seafood like the Grilled Oregano Shrimp. It is a simple appetizer that is brimming with pungent aromas of charred oregano. A herb that effectively flourishes against the floral Lillet and earthy cachaça. The Pearl Button also pairs well with Fried Mozzarella with Arugula and Prosciutto for lunch. The high acid and citrus notes from the Limonata cut through the fattiness in the oil. While the saltiness in the prosciutto makes it ideal for a late brunch.
Pineapple Caipirinha: There is no better summertime drink than this one! The Pineapple Caipirinha cocktail is fresh, fruity, and downright delicious. Leave the pineapple and cachaca to infuse for a few days if you want to make the best possible cocktail version. The process helps boost the flavor and smoothness of the drink. Oblige the Pineapple Caipirinha cocktail with some pineapple and lime in a sugar-rimmed glass.
Rabo-de-Galo: Back in the 1950s, Cinzano opened a production facility in Brazil. It hit a roadblock when they tried introducing Cinzano Rosso to the people. Brazilians preferred to drink Cachaca, the nation’s most popular spirit. The Rabo de Galo, which translates to ‘cock tail’ or ‘rooster tail’ was a creation to tailor it to the local Brazilian folks. The original version of the cocktail called for 2/3 Cachaca and 1/3 Cinzano Rosso. However, it is now common to split the Rosso with another Brazilian favorite ‘Cynar’. Nowadays, the Rabo de Galo cocktail is made in many different ways depending on the region of Brazil. Different ratios and different glassware are utilized. Some bars prefer to serve it in a large shot glass with incremental lines. These glasses are specifically designed for the Rabo de Galo.
Raspberry Caipirinha: This cocktail offers a bright and fruity twist to the drink. It is mouth-wateringly delicious, and perfect for sipping on hot summery days. Imagine raspberries adding a wonderful and eye-catching amount of color to this cocktail. They are so easy to muddle and incorporate into this classic Brazilian concoction. You can always strain the cocktail before serving if you prefer a smoother version of the cocktail with no raspberry bits in your drink.
Sparkling Pomegranate Caipirinha: This cocktail is pretty similar to a Daiquiri. The only difference is that you use sugarcane-based cachaça instead of rum. Cachaça invariably adds an earthiness that pairs wonderfully with the fruity pomegranate juice. Add a little sparkling wine to the concoction for that perfect, bubbly touch. The Sparkling Pomegranate Caipirinha is elegant, fruity, and delectably tasty. There is so much to love about the bright, sparkling cocktails including Cachaça.
Strawberry Caipirinha: This cocktail is a savory and fruity variation of classic caipirinha. It is a perfect drink to have with friends on a hot summer day. You will fall head over heels for the Strawberry Caipirinha cocktail if you love fruity drinks. The classic caipirinha in this concoction is taken up a notch further with delicious strawberries and fresh mint. Don’t forget to add a little lime juice that brings it all together with a tasty tartness. Make sure to garnish this scarlet-red cocktail with sliced strawberries and fresh mint leaves. Fill up the mixing glass with ice and pour sugar syrup along with Pitú Cachaça. Then shake it well for a few seconds before pouring it into the serving glasses. It is now time to garnish the drink with a strawberry slice and mint sprig.
The Bristol’s Winter Caipirinha: You will adore this twist on classic caipirinha if you love margaritas and mojitos. It is a perfect drink for hot summer days during brunch and happy hours. From Debbi Peek of The Bristol in Chicago, the Bristol’s Winter Caipirinha is a cocktail where sweet kumquats are muddled along with lime wedges, rosemary sprigs, and sugar. This mix creates such a wonderful balance of flavors, where the herbal, tangy, and sweet aromas all come together.

Where to buy Cachaça?

It is now easy to find cachaça outside of Brazil. Several liquor stores nowadays stock this Brazilian spirit. Moreover, you can also buy it online nowadays.

Cachaça Vs. Rum

Many people wrongfully refer to Cachaça as a type of rum just because they come from the same plant. They are not the same kind of spirit. Moreover, there is no such thing as Brazilian rum. The primary difference between the two is how they are made.

Both spirits come from sugarcane, but they come from different parts of this plant. While rum is made from molasses which is a by-product of the cane juice after extracting as many sugar crystals as possible, Cachaça on the other hand is made from freshly pressed sugarcane juice. Moreover, it must be produced in Brazil, or else, it is not considered cachaça. Rum though can be produced in any part of the world.

Rum as such is usually aged in oak casks. Cachaça in contrast can be aged or not be aged in different types of wooden barrels. Cachaça, which is distilled in a well-made pot still will reveal the taste of the sugarcane in a way that rum never can.

Where does the name cachaça come from?

There are many theories surrounding the origin of the name ‘Cachaça’. However, the most acceptable one is that the name of this spirit is derived from a Portuguese spirit. This liquor is made from a bunch of grapes. Grapes in Portuguese are called Cacho de Uvas. And mind you the similarities between Cacho and Cachaça are unambiguous.

Brazil was a new colony of Portugal at a particular point in time. And the Europeans brought their distillation and fermentation procedures to this country.

Cachaça subsequently was a perfected version of Cacho but made with a different plant base that was widely available in Brazil. The name Cachaça coming from sugarcane makes reference to the Portuguese spirit.

FAQs

Is Cachaça like white rum?

No, Cachaça is a light spirit made from sugar cane juice. It differs since it is not made from sugarcane molasses but the cane juice itself. Cachaça lends it a more floral, grassy, herbaceous flavor profile than its rum counterparts.

Is Cachaça stronger than rum?

Cachaça is traditionally distilled to a much lower alcoholic strength than rum. Moreover, Cachaça which is unaged is labeled Branca in English. Cachaça the spirit is aged in casks. Oak is the most common material used, but distillers also often choose local hardwoods like Amendoim peanut and bravo.

Can we consume Cachaça straight?

More often than not, Cachaça is most often served as a Caipirinha. Or used as a rum substitute in cocktails like Daiquiris. Nevertheless, good quality aged Cachaça can be consumed neat or on the rocks.

Does Cachaça expire?

No. Just like most distilled spirits, Cachaça doesn’t go off even after being opened. Provided a bottle is kept at room temperature, well-closed, and away from sunlight. Cachaça would last for an indefinite period of time.

Thank the Sugar Cane for Rum

Thank the sugar cane for giving us Rum. Hundreds of years ago, this simple plant brought about a sugar craze in Europe. In order to make this sweet commodity widely available colonies were established around the Caribbean islands to grow sugarcane. Sugar production eventually created plenty of molasses as a byproduct.

This thick, sticky & sweet substance had no takers initially & was chucked as waste. This was only until discovered that molasses can also be fermented & distilled. The resulting alcohol soon became popular with sailors, pirates & the founders of America.

Rum & the Infamous Slave Trade

Rum went on to become a key element in the infamous “slavery triangle”. Brits started shipping molasses to New England where it was eventually transformed to Rum. Money generated through the sale of Rum was subsequently used to purchase slaves in West Africa. These slaves were invariably transported to man sugar cane plantations in South America & the Caribbean.

Rum Producing Regions

Although Rum is now produced & consumed throughout the world, Caribbean & the Latin Americas account for a majority of global production. Rum is also produced in many other countries like India, Canada, United States, Thailand, Japan, Taiwan, South Africa, Austria, Mexico & Spain. Most of the sugar cane producing island nations like Australia, New Zealand, Fiji, Philippines, Mauritius, Reunion Island & Hawaii also make a variety of Rums.

Rum Culture of the West Indies

Rum plays an active cultural part in most islands of West Indies, the Maritimes & Newfoundland. This alcoholic beverage is historically famous for its association with Royal Navy where it was mingled with beer or water to make ‘grog’. Similarly, with the pirates another such mix was consumed as ‘bumbo’. It has served as an economic exchange in past to fund enterprises like the ‘slavery triangular trade’. Rum has in history also played active roles in organized crimes & military insurgencies such as the Australian Rum Rebellion & the American Revolution.

Typical Varieties of Rum

Grading & listing varieties of Rums is a difficult task. It largely depends upon the location where it was eventually produced. Despite the difficulty a variety of Rum types can be described as below.

Dark Rum

Particularly known by the color they display, Dark Rum is brown, black or red Rum, generally classified a shade darker than golden Rums. Aged much longer in heavily charred barrels, Dark Rums are usually made from caramelized molasses or sugar. These are also much stronger than light or golden Rums alongside a hint of spices which can be easily detected.

With a strong molasses or caramel overtone Dark Rums are most commonly used in cooking. These varieties of Rum mostly come from regions of Haiti, Jamaica & Martinique.

Golden Rum

Also known as “Amber Rum”, Dark Rums are medium-bodied & normally aged. Gaining a darker shade of color mostly from charred white oak barrels they display stronger flavor & taste than Light Rum. These are generally considered midway between the light & darker varieties of Rum.

Light Rum

Also known as “Silver” or “White” Rums, Light Rums display very little flavor as such. Though Light Rums are a bit sweeter to taste, they are often filtered after aging to remove unwanted color. Cachaca is a favorite Brazilian Light Rum, but other varieties coming from this sugar cane rich country are more akin to Golden Rums. With milder flavors making them favorable for use in mixed drinks, most Light Rums come from Puerto Rico.

Consuming Rum

Produced in a variety of gradations, Light Rums are most commonly used in cocktails. Golden & Light Rums are often consumed neat or straight or convincingly used for cooking purposes. Another exclusive variation is the Premium Rum which is generally consumed straight or iced.

Newer Cocktails with Cachaca

True that Cachaca is distilled from sugar and is close to rum, it is more than being simply ‘Brazilian rum’. Cachaca is unique and fast becoming a favorite as one of the hottest spirits of the 21st century.

Cachaca is a distilled spirit from Brazil and often looked as a style of rum, but then this is made from sugarcane juice instead of molasses which is typically utilized for producing rum. Normally, Cachaca is 40 percent alcohol by volume and is also bottled as specialties at a higher proof. This means that you are getting Cachaca with a fuller flavor. With subtle sweetness, flavor of Cachaca can greatly vary with delicious notes of fruits & sweets.

Cachaca as the National Spirit of Brazil

Long known as the poor man’s drink in Brazil, Cachaca has changed and added some brilliant artisanal characters today as per international taste. Imports to United States are increasing every year and there are more than 3,000 legal Cachaca distilleries in Brazil as of now.

Cachaca has gained international recognition and cocktails served with this spirit are some of the most popular in the country. While June 12th is designated as International Cachaca Day, September 13th is observed as the National Cachaca Day in Brazil.

Newer Cocktails with Cachaca

How About a Cachaca Cocktail?

Caipirinha is the first drink you need to make with every new bottle of Cachaca. Muddled sugar and lime topped with Cachaca & simply served over ice is a fun recipe alongside any fresh seasonal fruit so as to add a unique twist. Batida is another cocktail which is quite fascinating and popular in Brazil.

This is a delicious mix of fruit, milk, sugar & Cachaca which can take on several different flavors. No matter how it is made, Cachaca is a perfect spirit to back your cocktail.

Deserving Space in Any Bar

Yes, Cachaca deserves it and is popularly finding place in every modern bar. Extremely versatile liquor which blends well with exotic flavors, Cachaca is increasingly being used in several fantastic new cocktails. Some great cocktail examples include Melancia Sour with watermelon & lemongrass and Paulista with lavender & blueberry alongside Cachaca.

Rhyme & Reason with cinnamom and Aperol is a delightful dinner drink made with Cachaca. Other favorite cocktail which goes well with Cachaca is Raspberry Bellini. Taste any cocktail with Cachaca to know as to why it is a new favorite for numerous bartenders.

Real Taste of Coconut Rum

Experience the delicate, sweet & creamy taste of fresh coconut along with a tinge of citrus & tropical fruit which is perfectly balanced with notes of molasses. Coconut Rum flavor is an ideal mix with any cocktail needing to embrace a sweet and refreshingly crisp finish.

Sweetness of Coconut Rum in fact lessens the need of adding simple syrup to cocktails. However, some drinkers with a stringent nose may experience the aroma of pencil shavings & Crayola crayons. Coconut Rum is quite a ‘girly’ drink which is largely acceptable to spring breakers at swim-up bars.

Real Taste of Coconut Rum

Tasting quite like half-baked pina colada, Coconut Rum was first in the year 1893. It was initially meant to help bartenders streamline making colada. This cocktail Coconut Rum is like a trip to the beach without having to feel sand in weird places. The writing on the bottle often says that this is Caribbean rum with coconut liqueur that is perfect in a setting sun promising good times.

It is also a perfect drink when the sun is doing nothing and you are beneath a number of blankets within your apartment. It would anyway ideal to think of Coconut Rum as a tropical vacation in a variety of settings.

Try Blending Diet Coke with Coconut Rum

Diet Coke & Coconut Rum is a secret for surviving frigid winters, irrespective of location. Use Coconut Rum to full potential, it is sensible to think out-of-the-box sometimes. Coconut Rum is a fast-acting drink which is ideal for relaxing, especially when you are returning home late after a stressful shift.

A bowl of cereal with Coconut Rum poured into milk is an excellent idea well past midnight. Coconut Rum can also be used in all types of rum cakes or baked products which call for rum to transform into dessert. Try embracing the Coconut Rum, even though it may not make it to the top shelf.

Dark Rum & Royal Navy

Darker side of rum is the perhaps the most direct expression of the raw materials which go in the making of this spirit. Dark Rum is historically black and originally developed in Guyana. With a sweet base that is rich & mellow, Dark Rum enjoyed huge popularity for most of the 20^th century. Dark Rum is often heavy with obscuring caramel, but when stripped down, it is heady & rich and a powerful spirit.

Matter of Aging

Like with most spirits, darker the color, the older they are expected to be, it is the same with Dark Rum too. Inky depths of Dark Rum typically result from extended contact with molasses & caramel which eventually lend them a heavy, fat & sweet character.

Dark Rum & Royal Navy

Members of the Royal navy were entitled to a ration of rum for centuries. This practice started as a health precaution because water on-board did not stay fresh for long in sea. Eventually, this became a tradition and subsequently a lucrative trade on land too. The rich Dark Rum style of spirit developed in Guyana and which went on to become the center of Navy rum alongside other types of punchy rums from Jamaica.

Other quite popular rum was, the Lamb’s which typically combined a spectrum of 18 types of rums in a traditionally tannic foursquare blend including rum from Trinidad. Nevertheless, Dark Rum will always be linked to the Royal Navy when hard working sailors were given a daily tot. However, this tradition was discontinued in 1970 when it was forever scrapped and which came to be known as the Black Tot Day.

Famous Dark Rum Brands

Even now, Dark Rum is big business including the likes of Damerara, Pusser’s, Wood’s 100 and Lamb’s. However, there is more to Dark rum than these famous brands. While Gosling’s Black Seal provides Dark Rum a distinct Bermudan twist with spiced treacle and black-fruit sweetness, Myer’s from Jamaica is perfect for richly accented cocktails.

Moreover, fully aged Dark Rums are not just about caramel & molasses. Reserva Limitada is a great example which is matured at altitude within a solera ageing system.