Description

The burning methods are different depending on plantation and country of origin. The distillation in the “burning piston” lets soft, aromatic rums arise while “column burning apparatus” are producing light, elegant rums. The freshly cut sugar cane of the plantation is pressed to win the juice from it which either is heated up gently to molasses first or is fermented directly to sugar cane juice, the “vesou”. These ingredients then come, tradition-like for the respective country, into burning apparatus.