RUM HISTORY. Initially valued for the sugar it produces, other uses for sugar cane

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Peter Higgins
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2 RUM HISTORY To speak of rum is to speak of sugar cane: the plant native to New Guinea grown in China, India, Egypt and the Canary Islands that was taken to the Caribbean by Christopher Columbus, where it adapted very easily. Initially valued for the sugar it produces, other uses for sugar cane e e the dis o e ed. The thi k o li uid olasses remaining after the sugar was extracted, could be fermented and distilled to produce a stimulating alcoholic drink. This drink is mentioned for the first time in documents from Barbados in It was called "kill-devil" or "rumbullion". By 1667 it was simply being called "rum", which is the origin of the Spanish word ron and the French rhum. Rum was an important economic factor in the 17th and 18th centuries. It was exported to Europe from the West Indies and was used in the African slave trade and the fur trade with North American Indians. Rum began to become a delicate, light, smooth liqueur, although it was strong, with a magnificent aroma. It was already capable of satisfying the palates of members of the Court. A magnificent companion after dinner and the inseparable partner of a good Havana or Dominican cigar, depending on the strength required.

3 TYPES OF RUM WHITE RUM This is clear, dry and light, although its alcohol content is the same as other rums. Due to their short ageing process (sometimes just 1 year) white rums have the most neutral flavour, so they are the favourite for drinking mixed, in cocktails. AGED RUM Similar to white rum, although it normally has a longer ageing period, so its flavour is more intense. Sometimes Caramel is added to accentuate the colour. BLACK/DARK RUM It is a heavy, full-bodied rum. Most dark rums are made in stills, preserving their strong flavour of molasses. The dark colour is due to the addition of colourings to strengthen the amber colour they take on in the ageing barrels. SPICED/FLAVOURED RUM These rums are mixed with various extracts to give them flavour. Fruit and spice flavours are used. PREMIUM RUM P e iu u s ha e ee ought to the poi t of axi u quality through the ageing and blending processes.

RELICARIO RUM HISTORY Even today, the oldest members of the island still recount the beautiful story of distant afternoons spent in front of the sea and how, to the rhythm of the rolling waves, they

5 RELICARIO RUM HISTORY Even today, the oldest members of the island still recount the beautiful story of distant afternoons spent in front of the sea and how, to the rhythm of the rolling waves, they would share with strangers and travellers the story of one of the best rums ever seen. The legend goes that a Spanish merchant stepped off old ship in the mid-19th century at San Pedro Macorís, in the place that was then known as the jewel of the Caribbean. This solitary figure who, years later, would be widely known as Captain Bennaser, soon enchanted everyone he met during those harsh years of deprivation and slavery. Blessed with a kind and warm manner, he instantly became a much-loved travel companion in convivial evenings among friends. It was during one of these bountiful evenings that he met an old man who was an expert distiller of rum. He let him try this wonderful nectar, and his extremely demanding palate was left captivated. Captain Bennaser didn t think twi e a out asking the generous distiller if he ould keep such a prized gem to enjoy during long trade routes. The captain knew that he had in his hands the secret of authentic Dominican rum, and kept it adoringly locked away in an ancient and mysterious reliquary. After a while, the old merchant suddenly disappeared, just as he came, taking with him the secret and precious treasure he had discovered. Back in his homeland, the old merchant died a satisfied man. Resting slowly and deliberately in the old chest, which was passed from generation to generation, were two bottles of rum, just waiting to be shared by us. A reminder of the personality of captain Bennaser, who shows us that we should put all our love and effort into those things that give life its meaning.

6 Relicario Rum, a rum born for good times!

7 RELICARIO PRODUCTION Relicario Rum, is a new product one of a kind, which is easily recognisable thanks to its pleasant and complex aromas. It's a light rum, and a fine example of Dominican rum-making technology: The fermentation and distillation of the must, which is made from sucroserich stalks the same kind used to make sugar with that are rigorously selected in accordance with sugar-making know-how and tradition. From the fermentation of these sugary stalks we obtain the sugar cane bi-products, which are later distilled in different phases. The production of these distillation phases is rigorously monitored and controlled by proficient distillers well learned in the art of distilling who, thanks to their experience, are able to produce fresh, distilled products that will eventually turn into pleasant, aromatic and aged rums, capable of captivating even the most demanding of palates. Our product, which we include in the RON EXTRA(Superior Quality Rum) category, is defined by the fact that among its formulation, a number of different rums are used: rums aged for over 10 years, base rums aged for a minimum of 7 years and other exclusive selections from our cellar, which all contribute to enhancing its flavour and distinctive nuances. The use of small amounts of these exclusive, well-aged products, is only justifiable in the case of the highest quality products, as is the case of this SOLERA EXTRA. One of the defining features of this product is the third ageing phase, during which the mixture of aged rums is aged, once again (isolation phase) so as to attain a full integration and harmony between the attributes and nuances provided by each one of the aged rums that make up this product. Each and every one of the ageing phases takes place within our cellars, which are exposed to Caribbean climatic conditions, which are very favourable for the formation of aromatic compounds.

8 RELICARIO RUM Category: Dominican Rum Alcohol content: 40% vol. Colour: Transparent liquid, dark amber in colour, glimmers and sparkles considerably as light passes through, no floating particles. Aroma: Characteristic aroma of rum aged in oak casks, correct balance of components, slightly sweet, recalls the smell of prunes with ripe dehydrated grapes, with a correct harmony between all of its aromas and without any prominent smell of oak wood or ethyl alcohol. Flavour: Clearly aged, well-developed, hint of sweetness, combined with the taste of well-processed wood, with tones of vanilla and dried sweet almonds. Sensation on swallowing: Feeling of an average viscosity liquid on the palate, fills the palate leaving a slightly peppery finish, balanced with a hint of bitterness that is not disagreeable, slight burning sensation in the throat, characteristic of its alcohol content. Suggestions - how to drink it: Neat, on the rocks, or mixed with Cola and a touch of citrus fruit such as lemon.

LES APÉRITIFS DE BOURGOGNE

LES APÉRITIFS DE BOURGOGNE CREMANT DE BOURGOGNE BLANC DE NOIRS JOSEPH CARTRON A.O.C. Since 1975, the use of the word 'Crémant has been regulated and is used only for sparkling wines produced according