Light rum

Rum is a strong alcoholic drink made by fermenting and distilling by-products of sugarcane production, such as molasses and cane syrup.

It is believed that rum began to be produced in the XVII century on sugarcane plantations in the Caribbean. Molasses is a by-product of sugar production. Slaves found that it ferments into an alcoholic drink. As a result of subsequent distillation of this product, the first rum was obtained. Later, the drink spread beyond the Caribbean. The quality of such rum left much to be desired. Experiments began in search of the process of producing a more perfect product. One of these experimenters was Don Facundo Bacardi Masso. It is believed that he was the one who brought the first continuous distillation device to Cuba, which allowed the production of a lighter, lighter rum.

Light rum is also called silver or white rum. It has a very weak flavor, besides the inherent sweetness of rum, and is consequently used as a base for cocktails. Light rum is sometimes filtered after aging to remove any color.