How to serve

Whether it’s called rum (for English rum), rhum (French) or ron (Spanish), this spirit, made from sugar cane, remains the common denominator between the Caribbean Islands and the South American countries; although each of these countries has its own distinctive culture and set of traditions.


Rum can be drunk in many different ways and is undoubtedly the world’s most versatile spirit.
Although white rums are generally used to make cocktails, some of them have such a rich aroma that they can also be enjoyed straight. Highly perfumed rums go very well with fruit juice flavours. However, the higher the level of impurity (level of non-alcohol), the more the rum is aromatic, and, therefore, the more it deserves to be served neat rather than incorporated into a cocktail. The white <i>rhums agricoles</i> in this category are worth a closer look. Some of the Jamaican white rums, that are white despite being made from molasses and distilled in pot stills, are equally remarkable.
The dark rums are more for tasting straight in a cognac-style glass. However, fine feathers don’t necessarily make fine birds, and this is the case for both rum and whisky – an amber colour is not always proof of quality. This category of spirits, lacking in any legal framework, is sadly often abused and labels are rarely much help when choosing rum. The French rums are actually the most reliable since they are strictly regulated.