Rhum Agricole is both a distinctive production methodology and, more recently, an AOC (Appellation of Origin) protected product when produced according to strict criteria in the French protectorates of Martinique and Guadalupe. Primarily the distinction is the use of fresh cane juice instead of molasses or other refined sugar products and column distillation. The results are generally dryer and more aromatic Rums of elegance and refinement.
\nHSE's blanco is reputedly the only rhum/rum in the world which is progressively reduced from the 70% distillate down to 50% alcohol over a period of two years, partly via evaporation. Others typically reduce immediately after distillation, and then bottle shortly after or within a few months. The former technique allows the rhum to 'rest' and develop far longer than any other white rum, preserving the delicate aroma and mouth-feel.
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