A crystalline sea, wonderful white beaches and a distillate loved by many and used in numerous cocktails. Let's talk about Martinique, Caribbean island, and its well-known rum which is now a symbol of this island. This area is considered the land of rum production par excellence, since in Martinique comes to life its purest form, the so-called "agricultural rum", derived not from molasses, but from the real juice of < b> sugarcane, according to a series of very strict rules. It is in fact a product DOC (Denomination of Controlled Origin).
The history of rum is inextricably linked to the history of sugar cane production on the island of Martinique and the rest of the Antilles, which occurred during the nineteenth century. After being initially employed by the Chinese and then introduced into the New World from Colombo, in the second half of the century sugar cane plantations had exceeded half of the entire cultivated area of Martinique, supplanting all other crops in importance and breadth and thriving particularly in the humid climate and warm of the island.
Because the agricultural rum of Martinique is the purest and most controlled variant of all rum types, its production follows very precise and very strict rules. The juice of sugar cane (and not molasses, as in industrial rum) must be fermented and then distilled, and then left to mature. / b> in wooden barrels. Must have a concentration of alcohol that does not fall below 65% and does not exceed 75%.
There are various types of agricultural rum produced in Martinique and the Antilles, but the best known and most valuable is undoubtedly the Niesson, made very aromatic by slow fermentation.