Rum

Since rum must be made from sugar cane or products derived from it, rum is a rather atypical product in the South Tyrolean distillery culture.

To create this rum, particularly smoky sugar cane molasses was imported to Italy from Paraguay. This molasses was then fermented with certain wine yeasts, which form a high amount of secondary flavour components, and distilled already in the dying fermentation by means of double distillation. The resulting distillate could thus already achieve a high concentration of so-called fruit ester notes and smoky nuances and was stored in small oak barrels to round off.