Rum & Spirit Drink
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Hampden Fire Overproof
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Hampden Fire Overproof
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In stockHampden Fire Overproof is a Jamaican rum with a very clear sense of direction. At 63% ABV and bottled in an overproof style, it is built around power, presence and the direct character of pot still distillation.
Made from molasses and carrying no age statement, it keeps the focus firmly on the distillate rather than on a maturation story. The profile points towards a vivid mix of fruit and spice, with lighter floral and vegetal touches in the background, while wood and sweetness do not define the style.
At Drankenshop Broekmans, this is the kind of rum we place in front of customers who are specifically looking for Jamaican intensity at higher strength. Hampden Fire Overproof feels energetic and assertive, with enough aromatic lift to make it more than just a (…)A1710 Blanc La Perle
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A1710 Blanc La Perle
In stock
A1710 Blanc La Perle is a white rum from Martinique made from pure sugar cane juice. Its story is built around immediacy and precision: five days of fermentation followed by distillation in a copper pot still, with no wood influence placed between the cane and the glass.
At 54.5%, La Perle has a firm presence, yet the character described here is not about heaviness. The profile points towards flowers, fruit and spice, with a light vegetal thread that keeps the rum closely connected to fresh cane juice.
In the rum selection at Drankenshop Broekmans, this is the kind of white rum we like to present when someone wants more than a neutral mixing spirit. La Perle gives the raw material a clear voice and shows how expressive a sugar cane juice rum can be when (…)A1710 La Perle Fine
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A1710 La Perle Fine
In stock
A1710 La Perle Fine is a Martinique rum made from fresh sugar cane juice and bottled at a substantial 67.5%. That strength is part of its identity: this is a concentrated rum, built around the intensity and clarity of the distillate rather than a soft, diluted style.
It is produced through double distillation of fresh cane juice, followed by a distinctive maturation process. The emphasis remains on cane, ripe white fruit, floral detail and spice, without the profile being driven by pronounced wood influence.
At Drankenshop Broekmans, La Perle Fine sits comfortably among rums with a more expressive personality: powerful in strength, aromatic in style, yet described with a soft and creamy palate.
The nose is expressive and full, with aromas of (…)Clairin Vaval 2023 Incl. Box
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Clairin Vaval 2023 Incl. Box
Last one in stock!
Clairin Vaval 2023 shows a very direct side of Haitian rum. It comes from Cavaillon on the south coast of Haiti, where Fritz Vaval works with local sugar cane varieties grown on coastal soils exposed to the trade winds.
Its appeal lies in that rural, traditional approach. Spontaneous fermentation keeps the spirit close to its origins, with a character that feels lively and unpolished rather than smoothed into a conventional rum style. At Drankenshop Broekmans, we value this kind of bottling because it shows how expressive sugar cane juice rum can be when its local identity is allowed to speak clearly.
Bottled at 53.5%, Clairin Vaval 2023 has real presence. The profile leans into fruit, spice and vegetal freshness, with only a light floral and sweet touch in (…)Clairin Sonson 2023 Incl. Box
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Clairin Sonson 2023 Incl. Box
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Clairin Sonson 2023 takes us to Cabaret, north-west of Port-au-Prince, where Stephan Sonson produces this Haitian clairin from fresh sugar cane juice. In the rum selection at Drankenshop Broekmans, this is the kind of bottle that speaks clearly of origin: direct, rural and shaped by the raw material rather than by polish.
This release is made exclusively from Madame Meuze sugar cane, a rare Haitian variety grown traditionally without chemicals. Distillation takes place in a traditional pot still, keeping the spirit close to the cane and to the terroir-driven identity of clairin.
At 49.4% ABV and bottled at cask strength, Clairin Sonson 2023 has presence, yet its description points more toward precision than weight. The style centres on floral, spiced and (…)A1710 Laperle Rare Roseau
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A1710 Laperle Rare Roseau
In stock
A1710 La Perle Rare Roseau is a Martinique rum made from sugar cane juice, with the spotlight placed firmly on one specific cane variety: B59-92, known as Roseau. The cuvée comes from A1710's second organic planting in François, where this cane produces notably aromatic juice.
At Drankenshop Broekmans, we see this as a rum that speaks through its raw material rather than through oak influence. It carries no age statement and is bottled at 54.1%, giving the fresh cane character plenty of presence. Traditional column distillation keeps the style clear, aromatic and expressive, with floral, vegetal, fruity and gently spiced accents.
La Perle Rare Roseau is therefore a fine choice when you want to taste the cane itself: direct, fragrant and rooted (…)Guadeloupe Red Cane (1423 Single Barrel Selection - Origins)
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Guadeloupe Red Cane (1423 Single Barrel Selection - Origins)
In stock
Guadeloupe Red Cane is part of the SBS Origins range from 1423 Single Barrel Selection, a series of unaged rums selected to show the spirit close to its source. Rather than focusing on maturation, this bottling puts sugar cane juice, Guadeloupe origin and full-strength intensity at the centre of the glass.
At Drankenshop Broekmans, this is the kind of white rum we like to present to customers who want to understand the foundation beneath aged rum. Bottled at 57%, it has a firm presence, with spice as a clear thread and fruit, gentle sweetness, vegetal notes and a light floral touch adding shape around it.
The SBS Origins Selection is made to be explored neat, over ice or in cocktails. This Guadeloupe Red Cane has the strength and clarity to lift a Daiquiri, (…)A1710 Blanc Bete A Feu
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A1710 Blanc Bete A Feu
In stock
A1710 Blanc Bete A Feu is a white rum from Martinique made from freshly pressed sugarcane juice. With no age statement and no wood influence, it keeps the focus firmly on the raw material itself: cane in a clear, direct and expressive form.
At A1710, it is distilled in a copper alembic fitted with a 7-plate column, then slowly reduced to 50.9%. That strength gives the rum real presence, while keeping its floral, vegetal and gently spiced side in view.
For Drankenshop Broekmans, this is the kind of white rum that stands out because it does not try to hide behind sweetness or oak. It is all about cane juice, distillation and the mineral freshness that gives it its own identity.
The aroma opens on crushed ripe sugarcane, with flowers and ripe (…)A1710 Diamond Rock
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A1710 Diamond Rock
In stock
A1710 Diamond Rock is a white sugar cane juice rum from Martinique, made from freshly pressed cane. The cane is pressed only once, a method used here to capture the cleanest and purest part of the juice. That gives the rum a direct, raw-material-driven identity rather than a soft, wood-influenced one.
At 50.5% ABV, Diamond Rock has real presence. Traditional column distillation and the absence of ageing keep the focus firmly on the cane, with mineral, vegetal and spicy accents shaping the style. At Drankenshop Broekmans, we see this as a white rum for people who want more than neutrality: it speaks clearly of fresh sugar cane.
The name Diamond Rock feels fitting for a rum described with sharpness, clarity and power. It is white rum with a clean edge, built (…)Amrut White (Habitation Velier)
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Amrut White (Habitation Velier)
On request only
Amrut White is an Indian white rum with a story that immediately stands out. It marks the first time Habitation Velier has bottled a white rum from the Amrut distillery, giving this limited edition a very specific place within the world of sugar cane juice rum.
Its identity starts close to the distillery itself. The pure sugar cane juice comes from a field next to Amrut, giving the rum a genuine field-to-bottle character. The connection with Amrut's better-known whisky production is also part of the appeal: the yeasts used for fermentation and the pot stills used for distillation are the same as those used for the distillery's renowned whiskies.
Bottled at cask strength at 62.8%, this is a white rum with real intensity and a very direct expression of its raw (…)Appleton 1993 29y Hearts Collection Incl. Box
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Appleton 1993 29y Hearts Collection Incl. Box
In stock
Appleton 1993 29y Hearts Collection is a Jamaican molasses rum built around maturity, strength and clarity of expression. Distilled in 1993 and aged for 29 years, it is bottled at cask strength with an alcoholic strength of 63%, giving the rum a direct and uncompromised presence.
Its character is shaped by a combination of pot still and column distillation, followed by maturation in a bourbon barrel. The available profile points towards fruit and spice as the main accents, with oak playing a supporting role rather than taking over the whole experience.
Within the rum selection at Drankenshop Broekmans, this Appleton stands out because it brings together long ageing, cask strength and a limited outturn of 3600 bottles. With the last bottles now indicated, it (…)Appleton 1994 26y Hearts Collection
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Appleton 1994 26y Hearts Collection
In stock
Appleton 1994 26y Hearts Collection is a Jamaican molasses rum built around a very specific set of details: distilled in 1994, aged for 26 years and produced in pot still style. Those facts give the bottle a clear sense of identity, with the emphasis firmly on maturity, origin and concentration.
The bourbon barrel maturation and cask strength bottling at 60% place it among the more powerful and serious Appleton releases. With 3000 bottles produced, marked as a collectors item and now down to the last bottles, this is a release with a distinctly limited presence rather than a regular shelf expression.
At Drankenshop Broekmans, bottles like this are selected for customers who appreciate rum with a defined vintage, long ageing and an undiluted presentation that (…)Appleton 1995 25y Hearts Collection
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Appleton 1995 25y Hearts Collection
In stock
Appleton 1995 25y Hearts Collection is a Jamaican molasses rum with a firmly defined identity. Distilled in 1995, matured for 25 years and bottled at cask strength, it presents pot still rum in a concentrated, uncompromising form.
The bourbon barrel maturation supports the rum with clear wood, spice and fruit, while sweetness stays very much in the background. At 63% alcohol, the bottling keeps close to the strength and presence of the cask rather than softening the experience.
At Drankenshop Broekmans, this release stands out through its age, strength and limited nature. With 3000 bottles produced and the last bottles now available, it is a particularly noteworthy Appleton for those looking at Jamaican rum as a serious collector's item.
Appleton 2002 20y Hearts Collection Incl. Box
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Appleton 2002 20y Hearts Collection Incl. Box
In stock
Appleton 2002 20y Hearts Collection is a Jamaican rum with real presence: distilled in 2002, aged for twenty years and bottled at cask strength at 63%. It feels like a release built around intensity, maturity and a direct expression of the spirit.
Made from molasses and distilled using pot still and column still production, it brings together Jamaican depth with the influence of bourbon barrel ageing. The flavour profile points clearly toward wood, spice and fruit, with lighter floral and vegetal touches in the background. Sweetness is not the centre of the story here; structure and mature rum character are.
At Drankenshop Broekmans, this is the kind of bottle we would place in front of someone looking for a serious Jamaican rum with a vintage statement, a (…)Australia 2007 13y (1423 Single Barrel Selection)
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Australia 2007 13y (1423 Single Barrel Selection)
Very last one in stock!
Australia 2007 13y from 1423 Rum World Class is an Australian molasses rum with a very focused identity: distilled in 2007, matured for 13 years and bottled in February 2020 from a single bourbon barrel. It is a pot still rum, released at cask strength at 55%, keeping the presentation close to the individual cask.
Its limited nature is central to the appeal. Only 323 bottles were drawn from this single cask, and the remaining stock is now down to the last bottles. At Drankenshop Broekmans, a rum like this stands out because it is not a broad blended style, but a specific Australian cask release with a clear vintage and maturation story.
The flavour direction points more towards fruit and vegetal notes than pronounced sweetness. Light touches of wood, spice (…)Barbados 2011 14y (Berry Bros Odyssey Range)
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Barbados 2011 14y (Berry Bros Odyssey Range)
On request only
Berry Bros. & Rudd Barbados 2011 14y is an independent rum bottling from the Odyssey Range, sourced from Foursquare in Barbados. It was bottled as Cask #22 after 14 years of maturation, drawn at cask strength with an ABV of 60.2%.
The interest here lies in its very clear sense of origin and method. Made from molasses, distilled through a combination of pot and column stills, and matured in a bourbon barrel, it reflects the classical Barbados rum style described in the supplied information. Foursquare is presented as a fourth-generation family rum house led by Richard Seale, with a commitment to rum made without added sugar, colour or flavourings.
For Drankenshop Broekmans, this is the kind of rum that earns attention through detail rather than noise: one (…)Barbados 2013 10y Foursquare (The Nectar - Daily Dram)
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Barbados 2013 10y Foursquare (The Nectar - Daily Dram)
On request only
Barbados 2013 10y Foursquare from Daily Dram is a molasses rum distilled at Foursquare in Barbados and bottled by The Nectar after 10 years of maturation. Its pot still and column distillation give it a layered foundation, while the bourbon barrel influence supports the rum without taking attention away from its tropical and spicy side.
This is a single cask release bottled at cask strength. Only 250 bottles were filled, and with the last bottles now in circulation, it feels very much like a precise snapshot from one individual barrel rather than a standard batch. At Drankenshop Broekmans, these are the kinds of rums that stand out: direct, concentrated and clearly shaped by their origin and cask.
At 64.9% ABV, it carries real strength, yet the tasting notes (…)Barcelo 11y (Elizabeth Yard With Finishes)
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Barcelo 11y (Elizabeth Yard With Finishes)
In stock
Barcelo 11y is a Dominican rum with a distinctly small-batch feel. Elizabeth Yard bottled it after 11 years of maturation at 51.15%, keeping it at cask strength rather than softening it down to a more standard drinking strength.
Its appeal lies in the fact that it comes from a single Bourbon Barrel, with only 92 bottles drawn from that cask. That gives this release a very specific identity: less a broad house expression, more a close look at one individual barrel. At Drankenshop Broekmans, we value these kinds of bottlings because they show a more focused side of rum, shaped by one cask and one moment in maturation.
Traditionally column distilled, the rum leans most clearly toward fruit, supported by gentle wood, spice and sweetness. The 11 years of age, the (…)Beenleigh 2007 13y Barc (Blackadder Rum)
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Beenleigh 2007 13y Barc (Blackadder Rum)
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Beenleigh 2007 13y Barc is an Australian rum with a very direct point of interest: it is a single cask Blackadder bottling, drawn from one hogshead and released at its natural cask strength of 65.1%.
The dates matter here. Distilled in 2007 and bottled in 2020, this rum spent 13 years maturing before being selected for the Blackadder Rum range. Rather than presenting a broad house style, it gives a focused look at one individual cask.
At Drankenshop Broekmans, bottles like this are appreciated for their clarity of origin and their independent bottler character. With only the last bottles remaining, this release has the feel of a rum that is becoming increasingly hard to revisit.
Bottled at 65.1% cask strength, this rum is presented in an (…)Beenleigh 2015 8y Mag 1,5l (Velier)
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Beenleigh 2015 8y Mag 1,5l (Velier)
Very last one in stock!
Beenleigh 2015 8y Mag 1.5l is an Australian molasses rum with a strong sense of place. It comes from Beenleigh, a distillery founded in 1884 in Queensland, and is made from molasses sourced from Australia's last privately owned mill. That background gives the bottle a story before the glass is even poured.
The rum is distilled using both columns and pot stills, then aged for 8 years in bourbon barrels. At 60% and bottled at cask strength, it keeps a firm, direct character rather than smoothing away its natural intensity. The 1.5 litre magnum format adds to its distinctive presence, especially as these are the last bottles.
At Drankenshop Broekmans, this Velier bottling sits in the selection for drinkers who appreciate rum with origin, power and detail: (…)Belize 2005 (1423 Single Barrel Selection) Incl. Box
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Belize 2005 (1423 Single Barrel Selection) Incl. Box
In stock
Belize 2005 from 1423 Rum World Class is a molasses rum with a very focused identity. It was distilled in 2005 at Travellers Distillery in Belize and bottled in 2023 as an 18-year-old single cask, coming from a family-run distillery known here for a heavier, spiced style from column distillation.
Part of its character comes from the way it matured: first in the tropics, then further aged in Denmark, before being bottled at cask strength at 58%. The bourbon cask adds structure, but the rum is not presented as a wood-driven bottling; spice and fruit remain the main lines of the story.
Only 275 bottles were filled, and with the last bottles now in focus, this release has a distinct place in the rum selection at Drankenshop Broekmans. It is a concentrated (…)Belize 2006 15y (The Nectar - Daily Dram)
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Belize 2006 15y (The Nectar - Daily Dram)
On request only
Belize 2006 15y from Daily Dram is the kind of rum where the appeal lies in the exactness of the release. It comes from a single Bourbon Barrel, was distilled in 2006 from molasses on a traditional column still, and was bottled by The Nectar in May 2021 after 15 years of ageing.
Only 90 bottles were drawn from this cask, and it was bottled at cask strength, 65.4% alcohol. That gives the rum a very specific identity: not a broad blend shaped for consistency, but one individual barrel captured at a particular point in its maturation.
In the selection at Drankenshop Broekmans, this Belize rum sits among the more characterful discoveries. The flavour profile points toward a firm presence of wood, spice and fruit, with lighter floral and vegetal accents, while (…)Belize 2006 Traveller 12y (1423 Single Barrel Selection)
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Belize 2006 Traveller 12y (1423 Single Barrel Selection)
In stock
Belize 2006 Traveller 12y is the kind of rum that speaks through one individual cask rather than a house style. Made from molasses in Belize and distilled in 2006 using a traditional column still, it was bottled in March 2018 after 12 years in a Bourbon Cask.
The appeal here lies in its precision and scarcity. This is a single cask release from 1423 Rum World Class, bottled at cask strength at 64.7%, with only 269 bottles produced. As these are the last bottles, the release feels especially finite: a direct snapshot of one cask and one maturation path.
At Drankenshop Broekmans, bottlings like this are valued for the way they let rum drinkers explore a more concentrated style. Wood and spice form the main structure, supported by lighter touches of fruit, (…)Belize 2007 11y For The Nectar (Transcontinental Rum Line)
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Belize 2007 11y For The Nectar (Transcontinental Rum Line)
On request only
Belize 2007 11y For The Nectar from Transcontinental Rum Line is a focused single cask molasses rum from Belize. Distilled in 2007 and bottled in 2018 after 11 years of maturation, it captures one specific cask rather than the broader style of a large blended batch.
Its maturation in a bourbon cask gives the wood influence a clear place in the profile, alongside a pronounced fruity side. Bottling at cask strength, 48.2%, keeps the presentation direct, while the traditional column distillation underlines its structured style. Spice and sweetness are present, but they sit more in support of the main fruit and wood-driven character.
With only 317 bottles released and the last bottles now indicated, this rum has a naturally limited feel within the Drankenshop (…)
Frequently asked questions
Answers to most frequently asked questions about rum
What is rum?
Rum is a liquor made from sugar cane. It can be made via molasses (the syrupy by-product of sugar production) or via fresh sugarcane juice. After fermentation and distillation, you have the base, which is then often aged in wooden barrels. As simple as it sounds, the result is versatile: from light and fresh to deep and complex.
Europe has imposed rules and distinguishes between "rum" and "spirit drink". A drink can only be called rum if it:
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is made from sugar cane products
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is fermented and distilled
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has a maximum alcohol content of 96% at distillation
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contains at least 37.5% alcohol at bottling
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contains no flavourings or large quantities of sugar
If producers do use extra flavourings, lots of sugar or other additives, it legally becomes "spirit drink" or "spirituose" instead of rum.
What is the difference between rum and spirit drink?
In Europe, this difference has come about mainly because of stricter and clearer rules around protected drink categories. "Rum" is not a non-committal marketing term in the EU, but a legally defined category. If a product does not exactly meet that definition, it can no longer officially be called rum and must be sold as a "spirit drink", for example.
The main rules are in the European geographical indications and spirit legislation, now under Regulation (EU) 2019/787.
The heart of the problem usually lies in one of these points:
- Added flavourings
Real rum may not simply be flavoured with, say, vanilla, chocolate or other distinct flavourings if it is still to be called "rum". Once the additives fall outside the permissible limits, it legally becomes a "spirit drink". - Added sugar or sweeteners
There are limits on how much sugar or sweetening can be added without losing the "rum" category. Some producers used to add relatively large amounts of sugar to make the drink softer or fuller. Stricter controls required those products to be relabelled. - Alcohol from other raw materials
Rum must come from sugar cane products such as molasses or sugar cane juice. If neutral alcohol of other origin is added (e.g. grain alcohol), the product falls outside the definition. - Production method or strength
Minimum alcohol percentages and production methods are also set by law.
Especially in recent years, enforcement has become stricter. As a result, you see that some brands that were sold as rum for years suddenly got "spirit drink", "spiced spirit drink" or "rum-based spirit drink" on the label.
A well-known example are certain "spiced rums". Many consumers still call them rum, but legally some of them cannot be called rum in Europe because they are too strongly flavoured or sweetened.
That does not necessarily mean the quality is worse - just that the product no longer fits within the strict EU definition of rum. Some enthusiasts actually find these stricter rules positive, as it makes it clearer what is pure rum and what is a flavoured variety.
Which rum is tasty?
The question "which rum is good?" seems simple, but the answer depends entirely on personal taste. Instead of immediately reaching for specific bottles, it makes more sense to first consider what you would like to drink. Do you like soft, sweet flavours like vanilla, caramel and honey, or do you rather prefer fresh and light notes like citrus and coconut? Maybe you just go for something more powerful with wood, spices and cocoa, or even a more pronounced, funky style with ripe fruit and an almost wild intensity. After all, rum is one of the most diverse spirits, and "tasty" means something different to everyone.
In addition, the moment also plays a role. A light, fresh rum comes into its own in cocktails and on hot days, while a richer, fuller rum is better suited to drinking on its own or as a digestif. There are also styles that sit somewhere in between: accessible enough for mixed drinks, but with enough character to appreciate solo as well.
By approaching the question in this way, you will not only discover what you yourself find a tasty rum, but you will also eventually begin to better understand why that rum suits you.
What types of rum are there?
The best-known subdivisions are white, gold and dark. White rum is bright, fresh and perfect for cocktails like mojito or daiquiri. Golden rum has a bit more body thanks to a short maturation. Dark rum matures longer and develops rich, spicy notes that you can safely drink pure. And then there is spiced rum, where spices like vanilla or cinnamon give it an extra sweet twist.
Broadly speaking, you can distinguish the following styles:
- White rum: clear and light in flavour
- Gold rum: golden, richer flavour than white rum with notes of caramel and vanilla
- Dark rum: dark, deep in colour, with rich and complex flavours such as molasses, chocolate and spices
- Spiced rum: flavoured with spices such as cinnamon, cloves and vanilla
- Overproof rum: high alcohol content, often above 50%
- Flavored rum: Added flavours such as coconut, pineapple or mango
What is English-style rum?
This rum is known for its full, rich and complex flavours. The English-style rum often has notes of molasses, caramel, fruit and spices.
This style rum is made from molasses and is often distilled in pot stills, resulting in a robust flavour profile. According to American Chemical Society, rums from pot stills contain more esters and higher alcohols, which contribute to the complex flavour.
Countries where the specific style of rum is traditionally produced include Jamaica, Barbados, Guyana and Trinidad. Well-known brands of English-style rums include Appleton Estate, Mount Gay and El Dorado.
What is Spanish-style rum?
Spanish-style rum ("Ron") is lighter and sweeter, with a smooth and refined taste. These rums often have notes of vanilla, caramel and tropical fruit.
It is made from molasses and often distilled in column stills, resulting in a lighter, purer rum. Column stills allow for more efficient distillation, giving the rum a more consistent character. Furthermore, these rums are often aged in a so-called Solera system.
Countries where the specific style of rum is traditionally produced: Cuba, Puerto Rico, Dominican Republic and Venezuela, brands like Bacardi, Ron Zacapa and Havana Club probably sound familiar.
What is Rhum Agricole (French style)?
French-style rum has an earthy, grassy and sometimes floral flavour. It is often complex and can range from light and fresh to rich and spicy. It is a real "love it or hate it" type of rum: some swear by it and others revile it.
This rum is made from freshly squeezed sugarcane juice and usually distilled in pot stills. Production often follows strict standards, such as the AOC (Appellation d'Origine Contrôlée) in Martinique, ensuring consistent and high-quality production.
Countries where this particular style of rum is traditionally produced: Martinique, Guadeloupe and Haiti. Well-known brands include Rhum Clément, Rhum JM and Barbancourt.
What do VS, VSOP and XO mean?
Unlike with cognac, these designations are not regulated within rum. These designations in rums therefore often say more about quality or style, but do not necessarily refer to an explicit (minimum) age of the spirit in the bottle.
How strong is rum?
Most rums are around 37.5% to 40% alcohol. But beware: there are also so-called overproof rums that easily exceed 60%. These will immediately spice up your cocktail - or provide a solid punch when drunk straight.
What is the difference between rum, cachaça and rhum agricole?
It's all in the base. Rum is usually made from molasses, while cachaça (from Brazil) and rhum agricole (from the French Caribbean) always come from fresh sugarcane juice. The result? Agricole and cachaça often have a somewhat grassy, spicy touch, while rum tends to be rounder and softer.
What rum do you use for cocktails?
For fresh mixed drinks such as a mojito or daiquiri, it is best to choose a light white rum. Tiki cocktails or a Dark 'n Stormy, on the other hand, get more depth from a dark or spicy rum. In short: your choice of rum makes all the difference in your glass.
Which rums can you drink pure?
Aged rums from Barbados, Jamaica or the Dominican Republic, for example, are often smooth, complex and ideal to enjoy pure. They can easily compete with a good whisky or cognac in terms of depth.
How does rum taste compared to whisky or brandy?
Rum tends to be sweeter and rounder thanks to the sugar cane. Whisky can be malty, spicy or smoky, while brandy is more likely to have fruity, wine-like notes. A matter of taste, but rum often has a more tropical character.
What is the maturation process for rum?
Rum usually matures in ex-bourbon barrels. Due to the warm climate in the Caribbean, this is faster than for whisky in Scotland. As a result, an 8-year-old rum can already taste surprisingly intense.
What is the difference between pot still rum and column still rum?
- Pot still-rum is rich, powerful and complex because it is distilled in smaller batches.
- Column still-rum is lighter and cleaner, ideal for blending.
Many brands combine both styles to get a balanced profile.
What does "solera" or "solera system rum" mean on a rum bottle?
Solera System rum refers to a maturation method where young and old rums flow together. In a Solera System, barrels of different ages are stacked on top of each other, with the oldest rum sitting at the bottom. Bottles are filled from these lower barrels, and then the barrel is replenished with rum from the row above, and so on. The result is a blend of quite a few different ages that results in a flavourful, complex final product that is still consistent in quality, style and recognisability. Because the oldest barrels at the bottom are always diluted with younger rums, the final product in a properly functioning Solera system, after decades of production, basically still contains traces of the very first, oldest rum the process ever started with.
The year number on the bottle then often refers to the oldest rum in the blend, not the average age.
Is rum always made from sugar cane?
Yes, that is a must. Whether it is molasses or sugarcane juice, rum must always come from sugarcane. Other sugars (beet, palm, etc.) are officially outside the definition.
The base for a rum can usually be reduced to one of the following groups:
- Molasses (molasses, syrup): Molasses is fermented and distilled, after which the rum can be aged in barrels. Molasses is a by-product of sugar production and contains many sugars that are converted into alcohol and complex flavourings during fermentation.
- Suger Cane Juice : This rum is known for its natural, unadulterated taste of sugar cane. In this rum, the juice is directly fermented and then distilled.
- Spiced rum: Base rum to which spices and sometimes additional flavours are added during or after the distillation process.
- Sugar Cane Syrup: Sugar cane syrup is fermented and distilled. The use of sugar cane syrup gives the rum a more concentrated and pure sugar cane flavour.
- Sugar Cane Honey: This substance, also known as "miel de caña" in Spanish, is a thick, syrupy liquid obtained by boiling the juice of sugar cane until it thickens, but before it crystallises into sugar. This method is less common and results in a rum with a unique, rich flavour.
- Arranged rum: Base rum is mixed with various flavourings and left to macerate for some time. This gives the rum a distinct and often sweet profile.
What is molasses?
Molasses is a syrupy by-product of sugar refining. It is created when sugar cane or sugar beet is processed to produce sugar.
What is the difference between white and dark rum?
The difference between white and dark rums is mainly in the production methods and ageing times, resulting in different flavours, colours and uses. White rum is clear and translucent, has a mild and light flavour with subtle notes, and is often aged for a shorter time than dark rum, usually in stainless steel tanks or neutral barrels to preserve its colour. This rum type is popular in cocktails such as mojitos and daiquiris, where a subtle rum flavour is desired without affecting the colour of the drink.
Dark rum, on the other hand, is dark brown to almost black in colour, with a rich and full-bodied flavour that contains complex notes of caramel, vanilla and sometimes spices. This rum is aged longer in oak barrels, which contributes to its dark colour and rich flavour. Sometimes caramel is also added for extra colour and flavour. Dark rum is often used in cocktails where a stronger rum flavour is desired, such as in a rum old fashioned, or drunk pure as a sipping rum.
What is the history of rum?
Rum was first produced in the Caribbean in the 17th century, with the first documented production in Barbados around 1650. Production quickly spread to North America, especially to the colonies in New England, where rum became an important trade product.
Rum played a crucial role in the transatlantic slave trade, also known as the Triangular Trade. Slaves from Africa were brought to the Caribbean to work on sugar cane plantations, while sugar and rum were shipped to Europe and North America. Locals and workers often had access to the rum produced locally, making it a popular drink among the lower social classes. This gave rum a negative connotation and it was seen as the drink for the poor. Today, this image has completely changed is rum is a versatile and popular drink.
Why is rum so strongly associated with pirates?
In the 17th and 18th centuries, rum was the means of payment and exchange in the Caribbean. Sailors often received a ration of rum as part of their wages. No wonder pirates and rum have been inextricably linked ever since.
Where can I buy rum?
Basic rums like a brown Havana Club can be found in any shop or supermarket these days, but there is so much more! With over 1,000 rums in our range, Drankenshop Broekmans is the right place for all your rum needs, no matter what colour, flavour, profile, brand, country or price range you are looking for.
