We offer bulk and white label bottled rum

All Bulk Rum Pot distilled, we can also bottle for you as a “white label” production.

Las Tias produces English and French school of rum

English production method – molasses

  • When we use molasses as our raw material. After fermentation we distill the molasses wine in a copper pot distillery to around 75% alc vol. The English production method is practiced in the ex British colonies.

French production method “Rhum Agricole” – fresh sugar cane juice

  • During sugar cane season (June-December) we distill “Rhum Agricole”, the French production method . Here we use fresh sugar cane juice. The fermented wine is distilled in a copper pot distillery to around 75% alc vol.
  • Aging on French and American oak
  • Rum anejo we offer as 1.000 IBC bulk
  • Availability: Please ask for our current availability of our premium Bulk Rum Pot distilled.

The world of rum production encompasses three distinct schools, each characterized by unique methods and regional influences. These schools are the English School, the Spanish School, and the French School.

English School: The English School of rum production originated during the colonial era when British colonies produced rum using molasses, a byproduct of sugar refining. English-style rum is made from molasses and is known for its full-bodied and robust character. It features flavors such as caramel, toffee, and spices. Both pot stills and column stills are used in English-style rum production, allowing for a wide range of expressions. Notable examples include “Marianne de Paraguay” rums with higher proof and distinct character.

French School: The French School of rum production, also known as “rhum agricole,” originated in the French West Indies, including Martinique and Guadeloupe. Unlike the other two schools, French-style rum is made from freshly pressed sugarcane juice rather than molasses or “miel”. This distinction results in a unique flavor profile characterized by herbal, grassy, and vegetal notes. French-style rums are often described as having an earthy and terroir-driven character. Column stills are commonly used in French rum distillation, and aging takes place in oak barrels, adding complexity and depth to the final product.

We only produce pot distilled “rhum agricole”. A much higher quality than column production.

Spanish School: The Spanish School of rum production is primarily associated with the Caribbean, particularly countries like Cuba, the Dominican Republic, and Puerto Rico. This school focuses on the use of reduced sugarcane juice as the base ingredient for fermentation, known as “ron de caña” or “ron de melaza.” Spanish-style rums produce a lot of alcohol, but not that interesting flavors. The solera aging system, which involves blending rums of different ages, is a notable characteristic of Spanish-style rums.

We do not produce the Spanish method. It is the cheapest, but also the least interesting aroma. On the other hand, it is strangely enough the most used rum method worldwide in industrial production.