The rum is a distillate derived from sugar cane or molasses that has accompanied the beautiful evenings of many gourmets for over five centuries. Among the numerous and varied spirits present all over the world, Cuban rum, in particular that of the Colombian earth, is among the lightest, with a sweet taste and therefore often used at the end of the meal to accompany the desserts. Thanks to the soft notes of honey and fruit, this rum is suitable for creating cocktails based on fruit juice and lime. As we have previously stated, the first production of Caribbean rum dates back to the eighteenth and eighteenth centuries, two centuries after those already known in Europe. Shortly thereafter, this drink had an important diffusion in the new continent and on all boats that sailed near the American coasts, especially on military ships, as well as being particularly favored by pirates and sailors. Over the years and centuries, this distillate has undergone numerous experiments based primarily on the production area. Just think of the Spanish rum and the Caribbean versions, like the Jamaican, Cuban and Colombian ones. What differentiates the Caribbean alcohol production from the rest of the world are the territorial characteristics and the always warm and humid climate that allows to obtain a production of sugarcane and molasses, from which the essence of this distillate is extracted, from the sweet notes and a light color, almost straw-like, indicating a good aging exclusively in American oak barrels.