Puerto Rican Rum
The rum capital's craft: Puerto Rican rum — the island produces most of the rum drunk in the US (Bacardí's great Cataño distillery, Serrallés' Don Q in Ponce) under strict ageing laws (minimum 1 year, with aged rones añejos as the pride); Ron del Barrilito (since 1880) is the beloved small icon.
What it is
The rum capital's craft: Puerto Rican rum — the island produces most of the rum drunk in the US (Bacardí's great Cataño distillery, Serrallés' Don Q in Ponce) under strict ageing laws (minimum 1 year, with aged rones añejos as the pride); Ron del Barrilito (since 1880) is the beloved small icon. Origins: rum in Puerto Rico dates to the 1500s sugar era; the modern industry rose after Prohibition with light, Spanish-style column distillation. Made from: molasses, column-distilled, charcoal-filtered, aged in oak in the tropical heat. How it's made: 1) Ferment molasses. 2) Column-distil clean. 3) Age and blend (solera for some). Served: in a Cuba Libre (born of the Spanish-American War era), a Piña Colada (see below), or neat for the añejos. Flavor: light and elegant to dark and oaky. Strength: 40%. Culture: Puerto Rico calls itself the Rum Capital of the World — the tax-cover-over rum programme funds the island. See also: Pitorro, Coquito (in the base collection). Piña Colada note: the cocktail was created in San Juan in 1954 (the Caribe Hilton's Ramón 'Monchito' Marrero is credited; the invention is lovingly disputed) and is Puerto Rico's national drink (1978).
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