Origin
Rum was born in the Caribbean Islands during the colonial wars and great geographical discoveries and for many centuries it remained a beverage for sea tramps and poor adventurers.
Everything changed in the sixties of the XX century, during the post-war economic growth. Wall Street’s men in expensive suits and women in furs were driving Lincolns and Cadillacs passing by the New York’s skyscrapers appearing one after another. That was the golden era of Las Vegas with its luxury hotels and casinos, but also the launch of intercontinental flights to New York from Paris and London on supersonic and super comfortable Concords... and everywhere whiskey and rum flowed like a river!
This period started golden era of rum. From an inexpensive alcohol drink, it suddenly turns into a symbol of high society. Rum absorbed all the platinum flavors and aromas of the Caribbean Dominican Republic, which at that time became a fashionable resort for the inhabitants of Manhattan. It is not the cheap and burning drink of pirates anymore. To produce rum, the best cane from the plantations of the Dominican Republic is used now, multiple distillation helps to achieve the maximum purity of taste, a blend of spirits from different plantations and aging in French and American oak barrels give perfect softness. In its highest manifestation rum was able to stand on a par with collectible bottles of French cognac.
Rum Intercontinental originates from here.
A man with a cigar and a glass of dark Rum Intercontinental. A woman with white rum with pineapple juice and ice. The dark Caribbean night with its vanilla, tropical fruits and ocean salt aromas is reflected in every glass of Rum Intercontinental.
Rum Intercontinental is a Dominican rum in its highest expression. It brings people together with the love for a bright and rich life, regardless of which continent you live on.
Everything changed in the sixties of the XX century, during the post-war economic growth. Wall Street’s men in expensive suits and women in furs were driving Lincolns and Cadillacs passing by the New York’s skyscrapers appearing one after another. That was the golden era of Las Vegas with its luxury hotels and casinos, but also the launch of intercontinental flights to New York from Paris and London on supersonic and super comfortable Concords... and everywhere whiskey and rum flowed like a river!
This period started golden era of rum. From an inexpensive alcohol drink, it suddenly turns into a symbol of high society. Rum absorbed all the platinum flavors and aromas of the Caribbean Dominican Republic, which at that time became a fashionable resort for the inhabitants of Manhattan. It is not the cheap and burning drink of pirates anymore. To produce rum, the best cane from the plantations of the Dominican Republic is used now, multiple distillation helps to achieve the maximum purity of taste, a blend of spirits from different plantations and aging in French and American oak barrels give perfect softness. In its highest manifestation rum was able to stand on a par with collectible bottles of French cognac.
Rum Intercontinental originates from here.
A man with a cigar and a glass of dark Rum Intercontinental. A woman with white rum with pineapple juice and ice. The dark Caribbean night with its vanilla, tropical fruits and ocean salt aromas is reflected in every glass of Rum Intercontinental.
Rum Intercontinental is a Dominican rum in its highest expression. It brings people together with the love for a bright and rich life, regardless of which continent you live on.
History of the rum
Rum is «eau-de-vie» obtained as a result of fermentation and distillation of sugar cane.
The appearance of rum in the Dominican Republic is associated with the name of Christopher Columbus. It was his ship that brought sugar cane to the wild island, which became the raw material to produce this beverage. Ideal climate terms of this island allow the cane to grow quite quickly and gain the properly amount of sugar. The taste of raw sugar cane from the Dominican Republic is distinguished by the piquant bitterness in the aftertaste.
It was the Dominican rum which was valued above others in Tortuga – the place where pirates traditionally sold their trophies. Dominican rum has always been of higher quality. One of the reasons of it that the distillation recipe came to this island already in a ready-made form.
Production of Dominican rum still requires a large amount of manual labor. Men with machetes are no longer cut the cane, but the sorting of the stems is carried out manually. Grinding, pressing, boiling of syrup, further fermentation and distillation are carried out only under human control, which guarantees high quality of the product.
It was the Dominican rum which was valued above others in Tortuga – the place where pirates traditionally sold their trophies. Dominican rum has always been of higher quality. One of the reasons of it that the distillation recipe came to this island already in a ready-made form.
Production of Dominican rum still requires a large amount of manual labor. Men with machetes are no longer cut the cane, but the sorting of the stems is carried out manually. Grinding, pressing, boiling of syrup, further fermentation and distillation are carried out only under human control, which guarantees high quality of the product.
Production process
Bound to popularity
Having seen the light for the first time under the bright sun of the Dominican Republic, Rum Intercontinental travels across continents, introducing fans of this noble drink its delicate taste and caramel aroma.
Having seen the light for the first time under the bright sun of the Dominican Republic, Rum Intercontinental travels across continents, introducing fans of this noble drink its delicate taste and caramel aroma.
The harvest of sugar cane to produce Rum Intercontinental begins when it reaches its full maturity. Our distillery masters produce from it molasses, which serve the base for the rum.
Then it is rehydrated and pressed, and the juice is filtered and poured into fermentation tanks.
At the distillery fermentation is a key stage in the production process of Rum Intercontinental, it affects its final organoleptic characteristics. Under the careful supervision of our masters this stage lasts in average for 36 hours and begins with the addition of yeast, which processes sugar into alcohol. It turns out cane must with an alcohol content of 5-7%.
The distillation process is traditionally carried out in a distillation column. The must heats up, which leads to the formation of alcohol vapors, which passing through the column, cool down and turn into a liquid - rum.
After distillation part of the Rum Intercontinental goes to bottling (white rum), and the other part is aged in oak barrels, where it gets rich amber color and spicy vanilla notes in the bouquet.
Then it is rehydrated and pressed, and the juice is filtered and poured into fermentation tanks.
At the distillery fermentation is a key stage in the production process of Rum Intercontinental, it affects its final organoleptic characteristics. Under the careful supervision of our masters this stage lasts in average for 36 hours and begins with the addition of yeast, which processes sugar into alcohol. It turns out cane must with an alcohol content of 5-7%.
The distillation process is traditionally carried out in a distillation column. The must heats up, which leads to the formation of alcohol vapors, which passing through the column, cool down and turn into a liquid - rum.
After distillation part of the Rum Intercontinental goes to bottling (white rum), and the other part is aged in oak barrels, where it gets rich amber color and spicy vanilla notes in the bouquet.
