Rum is golden yellow, with strong bouquet and molasses flavor, spicy and mellow taste, and the alcohol content is 45-50 degrees. Jamaica stands for strong rum.
The raw material of rum is sugarcane. Rum is produced in the West Indies in the western hemisphere, as well as the United States, Mexico, Cuba, Jamaica, Haiti, Dominica, Trinidad and Tobago, Guyana, Brazil and other countries. In addition, the African island country Madagascar also produces rum.
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Rum can be divided into three types according to its flavor and aroma: strong, medium and light. Light rum is colorless, delicate and light, and is the raw material of cocktail base wine and other drinks.
In the production of neutral rum, molasses is fermented by adding water, and then only the clear juice floating on it is distilled and aged. Mix it with light rum or strong rum to an appropriate degree before selling.
In the production of concentrated rum, molasses is fermented for 2-3 days, and the residue left by the last distillation or bagasse is added for fermentation, and even other spice juices are added, which are put into a single distiller, distilled, and then injected into oak barrels baked for several years.
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