Spanish, French and English methods of making rum

The rum is made differently depending on the colonial past.
The ex-Spanish colonies produce the Spanish School. Here, the fresh sugarcane juice is boiled down until it is as thick as honey after a few hours … so the juice is called “Miel” = honey. Now almost infinitely durable and extremely high in sugar content. So high alcohol yield. Much cheaper alcohol. Unfortunately, but also limp in the aroma, since just except a lot of sugar otherwise hardly anything in it. There is a very little you can find elsewhere in the Agricole … something hearty grassy … slightly cooked.
The Agricole is then a huge leap forward. French method. Actually, like the Brazilian Cachaca … but this is distilled straight to target around 38%. Therefore a bomb strong aroma and guaranteed huge skull the next day.
The Rhum Agricole, however, is much more elegant … it is burned to about 85% and then reduced to 40% with water. A wonderfully clean rhum with the aroma of sugarcane juice. Rather for connoisseurs and specialists who appreciate this earthy, grassy taste.
I like the English method best. The raw material is the “waste” from sugar production. When no more sugar crystallizes out of the juice, molasses remains. Very viscous, sticky black sauce that smells and tastes of caramel, chocolate, toffee, liquorice due to the long burning. Hard to keep his fingers off. Extremely tasty. If I pick up the molasses from the sugar cane mill … in the 1000 liter container on mine
Pickup slowly swings the car at 1.3 tons back to the distillery. Here I dilute about 10% molasses with water until the juice has around 15 Brix
= Sugar content. Then the yeast is added. After a few days there is something like a molasses wine. Now rather stinky. This is distilled several times … I burn the lead in the morning to heat my bathroom. The caster is distilled again and then comes into the garden.
The heart of the white rum that comes fresh from the distillery is the best for me … full of the aroma of the molasses … chocolate, caramel, toffee and liquorice. However, as there is no gourmet market for white rum … I hold back a little for myself. The remainder of this fine drop is now stored either on French oak “Marianne de Paraguay” or American oak “Jules Verne Gold” until it completes top in the bottle. The wood completes the rum further and when storing it is also softer. Smoky vanilla flavors are added. The American oak a little pepper. Almost every Rumersrsteller on the market now adds sugar to simulate the illusion of even softer. With me there is only rum … no sugar behind, no synthetic flavors, no glycerine … I’m just doing “Pure Single Rum”! Not for everyone, but for connoisseurs just right.