Sugarcane is crushed, and the juice is boiled in order to extract crystallized sugar. What remains is molasses, the basis for rum.
Molasses retains about 50% of the sugar from the cane juice; this is the basis for the entire rum-making process. We select the finest molasses available to ensure consistent fermentation.
Using fresh water, we dilute the molasses to prepare it for fermentation.
The rich aroma of rum is born of a living starter culture—the yeast used to carry out the fermentation process. At Destilería Serrallés, we have kept our unique strain of yeast alive & in use for over 75 years.
Once the yeast has done its work, the resulting liquid is called the “beer”–basically a molasses “mash” with low alcohol content. This is the starting point for distillation.
A delicate science that removes unwanted elements, while maintaining the signature flavor of our recipe. Alcohol is liberated from the “beer” and condensed into a spirit.
All Destilería Serrallés rums are aged at least one year in charred American white oak barrels to impart flavor and character. The interaction of wood and rum matures and mellows the spirit, as well as endows our Añejo and Gran Añejo varieties with a luxurious golden color.
Once the rum has been aged, the exacting art of blending begins. This is the exclusive domain of our master blender—AKA “The Nose.” Light and dark rums are meticulously combined with Soleras (overproof rums straight from the barrel).
Aging and blending is followed by charcoal filtration that creates the subtle yet distinctive flavor profile that is the mark of excellent light rum.