Planteray 3 Stars Rum 70cl

The islands of Barbados, Jamaica, and Trinidad each have a distinct rum style developed over centuries and each brings its own special character to Planteray Three Stars Rum. Matured Trinidad rum imparts its classic elegance, Barbados delivers a sophistication with a balanced mouthfeel and Jamaica conveys its unmistakable structure and rustic edge. The goal of a great Master Blender is to understand each component and use it to create the perfect rum. Armed with our ancestral know-how and this purpose in mind, the Planteray Rum team and I have created this rum that we call "Planteray Three Stars Rum" in honor of the three historical rum producing islands of the Caribbean. We hope you enjoy it. A Dutch merchant named Pietr Blower comes from Brazii to develop rum distilla-tion. By 1651 rum was widely imbi-bed on the island. Rum's popularity continued to grow and starting in the 1730s, the British Royal Navy adopts a daily ration of about a half pint of rum per day per sailor. The rum usually came from the islands of Jamaica, Tri-nidad, and Barbados. On these ships, rum was most often mixed with water and perhaps sume citrus and sugar. This was called Grog We like this ides, our recommendation: a daiquiri punch with our Planteray Three Stars Rum.

Barbados rums are known for their refined and balanced palate. This harmony is achieved through a blend of the bold and aromatic pot still and the more light and subtle column still. Good rums from Barbados are well-rounded, showcasing both richness and sophistication with subtle sugar cane, sweet tropical fruit, and light banana notes. In Jamaica, the production of rum is part of its national heritage. The powerful character and concentrated aromatics of its rums make the island one of the most desirable terroirs on the planet. Jamaican rums are the fullest of flavor, with much character and individuality, pre-senting all the aromas of Jamaica: molasses, banana and tropical fruits. The distillers in Trinidad use column stills to produce a light-bodied and sophisticated rum. Rams from Trinidad have finesse and elegance showing, delicate notes of citrus and gentle spices with a touch of vanilla coming from the nak barrel in which it is aged. At the Heart of It, the history of rum is the history of sugar. Originally grown over 10,000 years ago in New Guinea, cultivation techniques weren't developed until over 7,000 years later in China. This 'magical' plant was found to give something similar to honey wi-thout the help of bees, and once it was able to be cultivated, it began to quickly spread. Sugar cane continued to grow throughout Asia and into Europe and by the 1400s, advanced sugar presses had been developed and sugar was cultivated for large-scale refinement for the first time. Sugar cane was brought to Brazil in the 1500s and spread into the Caribbean. By the 1700s, the West Indies pro-duced 80% of the sugar consumed in Western Europe. At the same time in the Caribbean, rum was born and quickly became very popular.