rum exports from Jamaica into the United States are confined to dark, golden mahogany, heavy-bodied rum. Made from a combination of molasses and skimmings, both of which are by-products of the island’s big sugar mills. The molasses is drawn into fermenting vat and dunder is added. Ingredients are permitted a long fermentation period from ten to fourteen days before the batch is ready for the still. Old type “pot stills” are commonly used. Jamaican rums are aged in oak puncheons, the blended and bottled.

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