Agricultural Rum

Agricultural Rum

Rum is called “agricultural” to differentiate it from so-called “industrial” rum (or traditional, it is made from molasses).

The agricultural term mentions “product of the earth” and this rum is made from sugar cane juice, a plant considered noble.

This is cut from February to May in the French West Indies. As it is fragile, it must be crushed quickly at most 36 hours after cutting.

The juice extracted from the grinding is called vesou and is sweet. After various sieving and filtering processes, it is placed in vats to be fermented for 36 to 48 hours. We obtain an alcoholic wine called “cluster” which is distilled in continuous distillation columns.

Arranged rum is drunk during an aperitif, digestive or currently during a meal as an accompaniment to cheese or a succulent dessert.

White rum, before its marketing, will be titrated between 40 and 62° by adding spring water or demineralised water.

White rum can be consumed young, four months after distillation.

This is cut from February to May in the French West Indies. As it is fragile, it must be crushed quickly at most 36 hours after cutting.

The old rum has aged in oak barrels for a minimum period of three years. It titrates between 40 to 53.1° (for a cask strength).

As for cognac, there is a classification :

  • Old rum or VSOP
  • Very old rum or VO: aging for 4 years
  • Rum out of age or XO: aging for 6 years

Due to humidity and temperature conditions, rum ages 3 times faster in the West Indies than in mainland France.

Agricultural rum is consumed pure, in cocktails but most often in Ti punch (lemon and sugar). It is also the most consumed drink in the French West Indies.

Rum&Sense created in 2014 is a brand of rums dedicated to women.



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