🇧🇪 Belgian Rum - Rum distilleries and brands

Our Belgian rums

This is a land with many rum enthusiasts. Rum clubs are proliferating, brands are offering special bottlings for Belgium, and social media groups are lively!
Very fine bottlers like The Nectar, Corman Collins, Michel Couvreur, select rums from around the world, exploring all styles of rum from Jamaica to Belize, from Navy rums to agricultural rums, from Panama to Guyana, and from Venezuela to Trinidad. Belgian bottlers stand out for their great diversity of sourcing. Ardent Spirits has also bottled an interesting old pure juice rum.
You will find with Belgian bottlers all types of rum and different distillation methods.

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€30.00 - €50.00

Raw material

Discovering Belgian-made rum is a unique gustatory and cultural experience. In fact, few people are aware that Belgium is home to rum distilleries that showcase ingenuity in crafting quality products with unique expertise. In this article, we invite you to explore the specifics of Belgian rum and how it is produced.

An Unrecognized History

Contrary to common beliefs, the history of rum in Belgium is not a recent occurrence. It dates back to the 17th century with the triangular trade between Africa, Europe, and the Americas. Belgian traders imported sugarcane and molasses from colonies to produce rum in their country. However, it's truly in the early 21st century that Belgian rum experiences a remarkable resurgence thanks to the emergence of small artisanal distilleries.

Key Ingredients of Belgian Rum

Molasses

Molasses is a byproduct of sugarcane production. It's a thick, viscous syrup highly concentrated in sugars. Most distilleries in Europe use molasses imported from the Caribbean, South America, or Africa, depending on availability and prices. This molasses is then fermented to create a "rum beer," which will be distilled in turn.

Water

Water quality is a crucial element in rum production. In Belgium, some distilleries use local spring water, while others prefer demineralized or osmosis-treated water to ensure excellent purity and limit flavor variations associated with minerals in water.

Yeast

Yeast plays an essential role in molasses fermentation, as it converts sugars into alcohol and carbon dioxide. Belgian distilleries carefully select yeast strains based on the organoleptic characteristics they bring to the rum. Some use specific yeast strains to create particular aromas, such as champagne or whisky yeast strains.

The Process of Belgian Rum Production

Fermentation

The first step of production involves mixing molasses and water in large tanks where yeast is added. This is followed by a fermentation period lasting a few days to a few weeks, depending on the yeast used and temperature and humidity conditions. During this phase, alcohol and flavors develop gradually.

Distillation

The rum beer obtained after fermentation is then distilled through a still, typically made of copper. The method used varies among distilleries: some opt for traditional column distillation, while others choose double pot still distillation. The goal is to remove impurities and concentrate the rum's aromas.

Aging

Once distilled, Belgian rum is typically aged in oak barrels for several years. This process allows the rum to acquire distinctive flavor nuances and an amber hue. Distilleries carefully select the types of barrels used (French or American oak, barrels that previously held bourbon, sherry, or cognac) to achieve specific flavors.

Blending and Bottling

Finally, the last step involves blending different aged rums to create a harmonious and balanced final product. Master blenders determine the ideal proportions for each rum based on their age, aromas, and texture. Once the blending is done, the rum is diluted to the desired alcohol content and bottled.