On the finish, there’s a bit more of that tartness — but the tropical fruit is really what remains behind in the end. On Ice

The exact origin of rum is debated, but it is believed to have originated in the West Indies, specifically in the Caribbean. Sugarcane, an abundant plant in the region, became the primary raw material for crafting this alcoholic beverage. As sugarcane spread throughout the Americas, so did the art of distillation and fermentation. The Revolution of the Organic Law on Liquor Revenue Ageing is a defining aspect of Venezuelan rum, with the country’s hot and humid climate accelerating the ageing process and contributing to the rum’s depth of flavour. The rum is aged for a minimum of two years, with many premium expressions aged for significantly longer. During ageing, the rum interacts with the oak barrels, gaining flavours of vanilla, caramel, and spice while also developing a smoother and more rounded texture. Beyond political and business influences, natural and cultural factors have contributed to the renown of Venezuelan rum. Venezuela’s climatic conditions and temperature variations between day and night create optimal conditions for aging in oak barrels. This process allows for the exchange between alcohol and wood, imparting rum with its distinctive color, aroma, and flavor. In the late 1950’s, the Seagrams company managed to wrangle all of the production and distribution of spirits within the country of Venezuela into a single entity named Licorerias Unitas S.A. (LUSA), of which Seagram’s owned a 51% stake. In 1959, the Venezuelan company opened a new combined distillery that would be able to produce whiskey, rum, and other spirits to support this business. This law had a profound impact on the Venezuelan rum industry. Due to Ron Santa Teresa’s high product turnover, they had little inventory of two-year-aged rum, which affected their short-term operations. On the other hand, Cacique and Pampero, with inventories exceeding two years, benefited from this regulation. Over time, the market balanced out, allowing Ron Santa Teresa to regain its leading position, while other brands also experienced growth. Natural and Cultural Factors Defining Venezuelan Rum

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Presentation wise the Ron Bengalo range all com in this plastic wrapped 3/4 stubby style bottles. The colours used relate to the flag or familiar national colours for each island/country. So we have a very striking blue and yellow colour scheme here. Why is Venezuela such a prominent figure in the world of rum? It began, in part, with sugar cane. They’ve been a producer of top-notch sugar cane for quite some time, with much of it being sold and imported. After a while, though, someone realized that this special home-grown sugar cane could probably make some pretty great rum – and they won’t have to go far at all for their main ingredient.

As contents are drawn off, the sherry is replaced with sherry from the next highest tier in the solera and so forth. When sherry from the highest tier (the youngest) is drawn off it is replaced with newly produced sherry. The iconic Central American rum is bringing some much-needed action in the otherwise staid world of premium rums in India. Distillation is a crucial stage in the production of Venezuelan rum, and it is here that the spirit begins to take on its unique character. Venezuelan rum is typically distilled in column stills, which provide a high level of control over the distillation process and result in a smoother and more refined spirit. The distillate is then aged in oak barrels, which impart additional flavours and complexity to the rum. The Venezuelan rum designation forbids the alteration of the mixture of rum by use of substances that provide artificial color, flavor or aroma. [2] These requirements also include the rum having, in the entirety of its components, a minimum of two years spent aging in white oak barrels and at least 40% anhydrous alcohol, and that none of the raw materials are mixed with molasses nor alcohol from other countries [3] Soleras are a way of maintaining consistency across an expression since each bottling represents a blend of all of the previous liquids produced, although the average age of the blend will be heavily weighted toward the younger components.The bottle is equally as unhelpful information wise and I have briefly tried some internet searches but have not uncovered anything useful. So I am going into this review wit h very little to go on. As a result this review will likely be quite short and I will have to speculate about what I am actually drinking…………. liter fresh pomegranate juice – freshly squeezed is ideal, or at least the freshest and most natural option you can find. Each tier corresponds to a specific age. The contents, however, are a blend of all the liquids that have passed through each criadera. As the sherry moves down through the different criaderas the average age increases. The stated age of the solera corresponds to the date the solera was started, i.e., the oldest portion of the sherry in the blend. The older the solera, the tinier the amount of the original sherry that is still retained.

A solera is a system of fractional blending that originated in the sherry producing zone of Andalucía. In a sherry solera, the liquid is moved through a tier of barrels where a portion is mixed with previously aged sherry. Each tier is called a criadera (cradle). The bottom tier is called the solera. The term solera is also used to describe the entire process. Santa Teresa: One of the most emblematic Venezuelan rum brands, Santa Teresa has been a presence in the industry for decades. Known for its high quality and meticulously controlled production process, this brand has managed to establish itself on the international rum scene. The practice can be confusing when the age of the solera appears on a bottle because the stated age of a solera has nothing to do with the age of the liquid drawn from it or the average age of the blend. Estelar: This brand has strived to create high-quality rums that represent excellence and Venezuelan culture. Its presence in the market has grown thanks to its focus on quality and innovation. In Venezuela, there are several rum brands that are recognized both nationally and internationally for their distinctive quality and flavor. Some of the most important and prominent brands in the Venezuelan rum industry are as follows:

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The finish is long, smooth, sweet, with dried fruit notes, some caramel and a lingering sweet pepperiness. Rum, that iconic distilled beverage that has delighted palates around the world, has deep roots in the history and culture of Venezuela. Over the years, Venezuelan rum has evolved from its humble beginnings to become one of the most respected and valued spirits globally. This educational and informative article will delve into the rich history of rum in Venezuela, from its origins to its international recognition. The Early Steps in Rum Production The next step in the production process is the extraction of sugarcane juice. The sugarcane is crushed, and the juice is collected for fermentation. The juice is then fermented using carefully selected yeast strains, which convert the sugars into alcohol. The fermentation process is closely monitored to ensure the development of the desired flavours and aromas. Some critics condemn the practice and believe it detracts from the rum adding an artificial quality. Others see nothing wrong with it. I’m in the latter camp, although I wish, for the sake of transparency, that producers disclosed the practice and the dosage.