History & Timeline of Rhum Agricole
Rhum agricole is a type of rum that is made from fresh sugarcane juice rather than molasses, or fermented sugarcane juice. The history of rhum agricole dates back hundreds of years and is closely tied to the rich history of sugarcane cultivation in the Caribbean.
The origin of rhum agricole can be traced back to the 16th century, when sugarcane was first introduced to the Caribbean by the Spanish. Sugar production quickly became a major industry in the region and it wasn't long before the locals began distilling the sugarcane juice to produce a higher-alcohol spirit known as rhum agricole.
Rum Agricole
Rhum agricole is a type of rum that is made from fresh sugarcane juice, rather than molasses, which is the traditional raw material used for most rums. The term "agricole" means "agricultural" in French, and refers to the fact that rhum agricole is made from sugarcane grown on specific types of soil and in certain climates.
Rhum agricole is produced mainly in the French-speaking Caribbean islands, particularly Martinique, Guadeloupe, and Haiti. The production process for rhum agricole typically involves the following steps:
Harvesting sugarcane: Sugarcane is harvested by hand and transported to the distillery.
Crushing the sugarcane: The sugarcane is crushed to extract the fresh juice.
Fermenting the juice: The juice is fermented with the addition of yeast, which converts the sugar into alcohol.
Distilling the spirit: The fermented juice is then distilled in a copper alembic still, which produces a high-proof spirit.
Aging the spirit: Rhum agricole can be aged in a variety of different barrels, such as oak, for varying lengths of time, which can impart different flavors and aromas to the finished product.
Rhum agricole has a unique flavor profile, with a distinctive vegetal and grassy character that comes from the fresh sugarcane juice. It is often considered to be a premium rum, with a complex flavor and a higher price point than most other rums. It is commonly used in cocktails such as the Ti' Punch and the Mai Tai, but is also enjoyed neat or on the rocks.
History & Timeline of Rhum agricole
Late 1600s - Sugarcane is introduced to the French Caribbean islands of Martinique and Guadeloupe, likely brought over by Dutch traders.
Late 1700s - The production of rhum agricole begins to develop in Martinique and Guadeloupe, using fresh sugarcane juice instead of molasses as the raw material.
Early 1800s - The French government begins regulating the production of rhum agricole, establishing geographic indications for the production of rhum agricole and requiring distillers to use only fresh sugarcane juice.
1830s - The production of rhum agricole begins in Haiti, which becomes the third major producer of rhum agricole in the Caribbean.
Late 1800s - The popularity of rhum agricole grows, with production increasing in Martinique, Guadeloupe, and Haiti.
1920s - The Prohibition era in the United States leads to increased demand for Caribbean spirits, including rhum agricole.
1940s-1950s - The production of rhum agricole declines due to competition from other spirits and changes in the sugarcane industry.
1980s-1990s - The production of premium and artisanal rhum agricole begins to gain popularity, with producers focusing on small-batch and aged rhums.
2000s - The popularity of rhum agricole continues to grow, with increased interest from mixologists and consumers in unique and flavorful spirits.