Colombian rum, international recognition
Many Colombian rum distilleries have oriented part of their production to export, which has increased the international recognition of their premium rums.
Elaboration Process:
Colombian rum is produced from the fermentation of sugar cane juice or molasses, followed by distillation and aging in oak barrels.
The length of aging varies according to the category of rum, and the type of barrel (American oak, ex-bourbon, occasionally sherry or port) influences the final aromas and flavors.
It usually presents notes of coffee, caramel, cocoa and honey, reflecting the agricultural richness of the country and the influence of the oak in which it ages.
