How are the best rums in the world made?
Origins
The fertile valleys and pure water of the Yaracuy state, in the central region of Venezuela produce outstanding sugar cane from which we obtain molasses that are the base for the production of Venezuelan rum.
Following is a brief description of the steps that we follow to produce the best rums in the world, Ron Roble Viejo®
Fermentation
Molasses are fermented in the presence of carefully selected yeasts under controlled conditions, resulting in alcohols and other organic products that will be further rectified during the distillation process.
Distillation
Water and other components that resulted from the fermentation phase are separated from the alcohol and discarded during the 5 column distillation process. We keep only the "heart" of the alcohol, discarding heads and tails, obtaining an outstanding distillate of approximately 95° GL, that will later be diluted with pure demineralized water.
Aging
This is, perhaps, the most important phase in the Ron Roble Viejo® production process.
Our traditional aging method, without replenishment of the losses caused by the evaporation of the alcohol in the barrels, result in extraordinary quality of each vintage.
Only the time spent in the casks allows for the incorporation of the tannins that provide Ron Roble Viejo® with its defining amber color.
Throughout the Years, the interaction between the rums and the oxygen that permeates the barrels generates esters, organic acids and essencial oils that provide complexity, structure and fragrance to Ron Roble Viejo® .
Only the time spent in silence and darkness in our cellars intervenes in the aging process of Ron Roble Viejo®.
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