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Natural, Aged, Agricole

RUM is always made from Molasses (an industrial by product of sugar production) while Rhum Agricole is made DIRECTLY from freshly pressed sugarcane juice. Rhum Agricole can be made only when the sugarcane is at its peak of maturity, limiting production to a short season of approximately three months – from early March in southern Martinique  through late May in northern Martinique. Upon harvest, the sugarcane is immediately pressed to extract the free run juice, which naturally ferments with organic yeast. The careful production process of Rhum Agricole results in a pure spirit, encompassing the natural aromas and earthy, vegetal character of the sugarcane.

“The difference between Rhum Agricole and other rums has been compared to the difference between American Whiskey and Single Malt,” says Benjamin Melin Jones, Managing Director of Rhum Clement. The bulbous aromas and classic cane flavors in Rhum Agricole are captured in the long fermentation process and a lower distilling ABV. This makes for a sharp contrast with molasses based rums. At the height of the great sugar crisis, sugar production came to a halt and the molasses, from which rum was distilled, was no longer available. Rum making was analyzed and mimicked the French distillers of great Armagnacs to perfect his method of rum production known today as Rhum Agricole. Sugarcane was treated like a fruit and pressed like grapes to extract their fresh natural juice and fermented. The complexities and nuances of Rhum Agricole are now being re-discovered by a new generation of rum connoisseurs. The unique flavor profile of Rhum Agricole makes way for the creation of stellar and memorable rum cocktails, capturing the attention of the growing mixology community and cocktail aficionados. The aged varieties are comparable to fine small batch Bourbons Single Malts and Cognacs; and are becoming increasingly recognized as smooth and stellar sipping spirits like El Supremo Rum 8yo and 12yo.

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IGUAZÚ
Great Water

The name Iguazú can be traced back to the native Guarani words “y” and “ûasú”, meaning “great water”. And for good reason. The Iguazú Falls is currently the largest waterfall system in the world. Its sheer expanse is a sight to behold, dwarfing other famed waterfalls like Victoria and Niagara. 

According to local folklore, the serpent deity planned to marry a beautiful woman named Naipí, who fled with her mortal lover Tarobá in a canoe. In a rage, the deity sliced the river, creating the waterfalls and condemning the lovers to an internal fall. 

In modern times, most of the river’s course runs through modern day Brazil, while most of the falls can be found in Argentina. In millennia past, Iguazú was once the life force of the native Guarani peoples, nourishing the surrounding lands and opening natural trade routes, enabling for ideas to be exchanged and civilization to thrive. It was against the backdrop of the Iguazú waterfalls that the Guarani were able to harvest the freshest caña and share their rum-making secrets with their Jesuit counterparts.

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BACK AT THE TABLE
A welcomed return and a toast to old norms.

For many of you around the world, the past few years meant spending time away from your closest ones and putting your aspirations on hold. We too reminisced about what was most important to us – friends, family, food, and travel.

So as we leave the pandemic in our rearview mirrors this fall and look towards the future, we are once again reminded of all that made the old norm so special. The late night clinking of glasses around the bar table, the excitement as you touch down on unknown land, the satisfaction of capturing a special moment on film, your mind blown as you taste that amazing dish for the first time. 

At El Supremo Rum, we wanted to be part of your rediscovery. That’s why we are excited to announce the return of El Supremo Rum. Stay tuned for more updates as we take that first step back alongside you.

In the meantime, here’s a toast to new faces, new places, and old norms.