Rum

"Jo-ho-ho and a bottle of rum ?!"

Rum has many faces. For some, it is the stuff that the daring pirate argues with eyelids and wooden leg. Others might think of the warming straw rum on their last ski vacation. Or the stiff Grog on the Frisian coast.

The connoisseur knows: Rum is much more. Hardly any other spirit - perhaps excluding malt whiskey - has so much tradition. So much history and stories. And so much depth of taste and complexity.

The drink, first mentioned in writing in 1650 as "rumbullion" (= riot, turmoil), has its roots in the Caribbean, on the sun-drenched islands around Jamaica. Here, the schnapps has been made from the molasses of the sugar cane for centuries and here, too, the heart of rum production still beats. Although the sugar cane brandy can come from Brazil, Panama, the South Sea, India or Japan.

As well as whiskey, the rum has undergone a remarkable development over the years: the drink of ordinary people, day laborers, and sailors is now offered in high quality small batch and vintage bottlings. There is rum that is ripened using the solera process in selected Bourbon or Pedro Ximinez sherry casks. It can be bottled in high-proof cask strength or as a rare rarity only at the age of 40 come into the bottle.

All this and much more can be found in our rum assortment at Malts and More.