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Our rums from Indonesia

Land of sugar cane for millennia, land of the first center of scientific research on sugar cane, Indonesia has been producing cane arrack (eau-de-vie) since the 17th century. It is quite popular with the English who come to look for it directly in the region. Then, in the 18th century, Joseph-François Charpentier de Cossigny wrote that "Indonesian rum is of better quality than Jamaican rum, which even the English must admit ". From that time, the name Arrack of Batavia has remained to us. Brands such as By the Dutch, offer arrack from Batavia, but also the bottler Compagnie des Indes, which produces a blend of white rums from molasses, agricultural and arrack. But it is Naga Rum that offers us the widest range with sweet and fruity rums. Batavia arrack is produced from sugar cane molasses with the particularity of using rice yeast for fermentation. It can be distilled in a column or in a pot still.

 
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37 % ABV - 60 % ABV

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When we talk about rum, we often think of the Caribbean, Latin America, or even Réunion and Martinique. However, there is a country where this beverage is also produced with mastery but remains relatively unknown to enthusiasts: Indonesia. So, what is Indonesian rum? Let's embark on a journey to discover this unique Asian spirit together.

The Origins of Indonesian Rum

Rum is a distilled spirit obtained through fermentation and distillation of sugarcane or its by-products (molasses, sugarcane juice). It is mainly produced in tropical regions where sugarcane cultivation thrives.

Indonesia, an archipelago located in Southeast Asia consisting of more than 17,000 islands, has a tropical climate conducive to sugarcane cultivation. For centuries, the inhabitants of these islands have developed artisanal techniques to transform sugarcane into a local alcohol called "arak," which is a precursor to rum.

Dutch Colonization and European Influence

It was during the 17th century, with the arrival of Europeans, that rum production methods began to develop in Indonesia. The Dutch, avid spirits enthusiasts and master distillers, brought their expertise to the colony they called the "Dutch East Indies."

Under their influence, the indigenous people quickly adopted Western techniques to produce a higher-quality alcohol than traditional arak. Thus, Indonesian rum was born, still relatively unknown to the general public today.

Characteristics of Indonesian Rum

Indonesian rum is characterized by specific flavors and aromas that make it highly prized by those who have had the chance to taste it. Here are some of its main characteristics:

  • Diversity of Terroirs: With its thousands of islands with different climates and soils, Indonesia offers a wide variety of sugarcane types, allowing for the production of distinctly flavored rums.
  • Artisanal Production Methods: Most local producers prefer to prioritize traditional and eco-friendly processes for sugarcane cultivation and rum production, ensuring an authentic and unique taste.
  • Aging in Oak Barrels: The use of oak barrels for aging imparts woody and spicy notes to the rum, which complement the natural sugarcane aromas perfectly.

Iconic Brands of Indonesian Rum

While Indonesian rum is still relatively unknown on the international stage, a few local producers have managed to make a name for themselves with their exceptional products. Among them, we can mention:

  • Naga: This Balinese brand offers a range of rums aged in oak or cherrywood barrels, known for their refined and complex flavors. Their "Double Cask" rum is particularly appreciated for its notes of vanilla and dried fruits.
  • By the Dutch: Founded by a Dutch expatriate passionate about spirits, this artisanal distillery produces rums from various islands in the archipelago, offering a wide range of aromas.

How to Enjoy Indonesian Rum?

Since Indonesian rum is still relatively rare outside its borders, it's not always easy to know how to fully enjoy it. Here are some tips to savor this exotic spirit to the fullest:

  • Straight: Like any good rum, Indonesian rum can be enjoyed neat, at room temperature, or slightly chilled. This allows you to fully appreciate its aromas and complexity.
  • In Cocktails: Indonesian rums also work very well in cocktails, whether they are classic (Mojito, Ti' Punch) or more unique (such as an Asian twist on the Daiquiri with lime and ginger).
  • With Local Dishes: Finally, for a successful food-spirit pairing, don't hesitate to pair your Indonesian rum with typical regional dishes such as chicken satay skewers or fish curry.

In conclusion, Indonesian rum is a unique product that deserves to be discovered by all spirit enthusiasts. The diversity of terroirs, artisanal production methods, and incomparable flavors are all strengths that propel this alcohol onto the international stage.