Classifications and other categories of rum
Martinique rum comes from the Caribbean island of the same name and is a "Rhum Agricole". According to the "Appellation d'Origine Contrôlée" (AOC) seal of protection, this can be divided into the following quality categories:
- White rum: also called "Rum Agricole AOC blanc", matures for at least 3 months in stainless steel barrels.
- AOC: also called "Rhum Paille" or "Rhum Ambré", matures at least 1 year in oak barrels.
- Old rum: also called "Rhum vieux agricole" is stored in oak barrels and divided into 3 further quality criteria:
VO (very old): storage for at least 3 years.
VSOP (very superior old pale): storage for at least 4 years
XO (extra old): storage for at least 6 years
Rum "hors d'age": storage for more than 10 years and much longer.
Characteristic of Jamaican rum is the intense and spicy taste. Lower quality rums can hardly be enjoyed pure and are therefore mixed with water or other spirits. High-quality rums can be used both pure and for cocktails.
A blend of Flensburg rum with 37.5% vol. must contain at least 5% original rum and consists of rum, water and neutral alcohol.
Many names - one product
Blended Rum: Blend of several original rums.
Original Rum: is an imported original rum that is sold without further processing and has up to 74% drinking strength by volume.
Genuine Rum: is an imported original rum that has been downgraded to at least 37.5% by volume.
Flavored Rum: refers to flavored rum, with at least 37.5% vol. This includes rum-based liqueurs.
Art Rum: is also known as domestic rum, it is produced from the sugar beet and flavorings.
Overproof Rum: is often used for cocktail preparation and has over 57.15% alcohol by volume.
Rhum Agricole: refers to rum from agricultural production, which is produced in Haiti, the French Antilles, French Guiana, Reunion and Mauritius. Only fresh sugar cane juice is used for this purpose.
Rum blend: rum is mixed with neutral alcohol of other raw materials.
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