Rum (in French rhum, in English rum, in Spanish ron) is produced by distilling an infusion of fermented sugar, coming from sugar cane, and water. If pure cane juice is used as sugar, an agricultural rum is obtained, of decidedly superior quality, normally distilled with a discontinuous still, as for the best cognacs and scotch whiskies. If instead molasses is used for the infusion, which is the residue of the extraction of sugar from cane juice, an industrial rum is obtained, for which a column still is normally used.

All the rums in this selection come from original barrels, aged in Scotland and selected by us and bottled individually in the same place, since Scotland is the region of the world where the maturation of alcohol is the best and most regular compared to all other countries. The color is determined by the length of aging in oak barrels, but also by the product contained in the barrel in its previous use. For example, if the cask has contained sherry for a certain period, the rum will absorb the tannins and will have a darker color than if the cask had previously contained another distillate. The experience and skill of the Scots in the art of ageing whisky is crucial in enhancing the characteristics of a great rum.