The first stage of rum production begins with the fermentation process which can last up to 26 hours. This entails the addition to the molasses of yeasts, specially cultured under controlled conditions of temperature and brix (sugar content). As a result, uncrystallised sugars are converted into alcohols to produce a ‘fermenting wash’ which is constantly monitored and maintained within specified parameters that allow unique flavours to develop. The resulting fermented wash which contains around 7% alc.vol. is ready for distillation.

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