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Types of Rum

There are several ways to classify rums. Some of them are:
Raw Material

  1. Agricultural rums (Rhum agricole). This are produced from sugar cane juice. They are mainly from French Antilles.
  2. Industrials rums. Are made from derivates of the sugar cane juice (molasses), generally secondary products from the sugar production. Most of the rums produced in the world belong to this category.

Distillation method

  1. Distilled Rums in lots (rums distilled in stills). Rums distilled in lots non continuous, using stills. If they come from the first distillation is called “first distilled” (clairin), but at commercial level, the main part comes from second distillation, and so they are called ”second distilled”.
  2. Rums distilled in continuous (distilled in columns).Those are the gross of production in the world and are produced by continuous distillation in columns.

Final presentation

Blanco (“White”), Dorado (“Gold”), Negro/Oscuro (“Black/Dark”), Con Especias/Con Sabor (“Spiced/Flavored”) or simply Aromatic, “Over-Proof” (high alc.vol.) and Premium (very old and limited).

Note: The alcoholic content of rums indicated by alcoholic strength (one degree equals 1% alcohol by volume) or “proof”. Before the Gay-Lussac degree he was also used but is no longer used in beverages.

he “proof” in the US is equivalent to exactly twice the percentage of alcohol by volume; for example, 80 “proof” is equivalent to 40% alcohol by volume. The British standard is more complex and contains 57.1% alcohol by volume at 51 degrees Fahrenheit (10.6 Celsius).

  • Blanco (White)

This are clear, dry and light(although the alc. content is the same than in other types of rums)

The liquor obtained by distillation is colourless (or white) so you can say that the white rums is the fundaments of the industry. The contact with the oak wood during the aging, gives the rums a light amber colour, that it’s eliminated by filtering for the market (although some producer bottle the rum without filtering, but maintaining the denomination of white rum)

Due to the short aging (sometimes only 1 year),is the cheapest and the most neutral taste of all the rums, that is the reason why is the best to drink mixed, in cocktails.

  • Dorado (“Gold”, “Amber”)

Similar to the white rum but with an amber colour more or less intense. Due, that normally they have a longer aging period than the whites and no filtering, it´s taste is more intense because the enormous quantity of congeners. Some times to increase the colour, caramel and other dyes are added (but not as much as in the next category)

  • Negro/Oscuro (“Black/Dark”)

This are heavy rums with much body. Most of them comes from still distillations therefore they have a strong taste to molasses. The dark colour, almost black, it’s due to the addition of colorants to fortify the amber colour that takes from the aging barrels. The main producers of this type of rum are Jamaica and Barbados, The Demerara subtype is a dark rum produced in the shores of the Demerara river, in Guyana.

  • Con Especias/Con Sabor (“Spiced/Flavored”)

This are heavy rums with much body. Most of them comes from still distillations therefore they have a strong taste to molasses. The dark colour, almost black, it’s due to the addition of colorants to fortify the amber colour that takes from the aging barrels. The main producers of this type of rum are Jamaica and Barbados, The Demerara subtype is a dark rum produced in the shores of the Demerara river, in Guyana.

  • El Batavia arak (or Batavia arrack) is an aromatic rum, very sharp, produced in the island of Java, Indonesia.

La mayoría de los productos vendidos como rones con sabor realmente no son rones ya que el alcohol usado para producirlos no podría verse como ron. En la mayoría de los casos, el alcohol empleado no se refina y se envejece apenas durante un mínimo de tiempo. Un nombre más apropiado sería “licor aromatizado” pero no es tan atractivo como el de “ron” con sabor, lo cual es confuso ya que frecuentemente se trata de alcoholes jóvenes al que se les agrega agentes saborizantes.

  • “Over-Proof” (high alcoholic content)

Generally are white rums bottled with a high alcohol content of 100 or more British Proof. To convert British Proof in % alc.vol.,100 is added at the “Over-proof” number and multiplied by 0,571.An “Over-proof” of 75 equals a 100% alc.vol.(pure alcohol).

There is no difference between the British and Canadian “Over-Proof”.

No hay diferencias entre los rones “Over-Proof” británicos y los canadienses.

  • Premium (very old and limited)

The Premium rums are the ones that during aging and blending have been taken to a maximum point of quality without economical losses. Frequently the term Premium has only publicity goals.

Special cases are the rums that for one reason or the other, are produced in limited quantities. Could be made for private use, or developed for special occasions.

Dominican Rum Types

Dominican rum history dates back to the time when Admiral Columbus discovered the Americas and carries from Spain, an unknown product in the New World: sugar cane.

Its rums are elegant with aromas and defined bodies. The main companies producing rum in the country are originally family businesses, high-end rums produced for the international market . Many of these rums are exported to the United States and countries of the European Union.

There are 3 associations of manufacturers of rum in the Dominican Republic: ARDO – Asociación de Roneros Dominicanos
(Association of Roneros Dominicanos )
ADOPRON – Asociación Dominicana de Productores de Ron
(Dominican Association of Rum Producers ) and
ADRD – Asociación de Destiladores de Ron Dominicano
(Association of Dominican Rum Distillers).
Dominican rums appear in all studies between high selling rums in the world.

Dominican Rum categories according to their aging:

  • 18 months Aged: White rum, ligth, silver card (carta de plata) or silver label.

  • From 18 to 36 months Aged: Blonde rum, golden, gold label.

  • From 36 to 60 months Aged: Ron añejo