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Rum of 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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