(or still) : Machinery use for
rum distilling. Was invented in 1694 by Father
A.O.C (Appellation d’Origine Contrôlée) : French Official State Accreditation of Origin. Since 1996, Martinique agricultural rums benefit from the Appellation d’Origine Contrôlée official label. To date, Martinique is the sole French overseas region to possess this distinction.
Bagasse : Fibbers remaining after juice (vesou) extraction process. The bagasse serves as combustion for the furnaces which heat the water for the boilers and transform it into vapour. This vapor is use in particular to run the vapour machine which activate the crushers and the distilling columns.
Guildive : From the English kill-devil, the first name given to the rum.
Molasses : A by-product of the production of cane sugar.
Agricultural rum : an alcohol obtained by fermenting and distilling pure sugarcane juice (the vesou)
White agricultural rum : 3 months before bottling, the rum is stored in huge wooden tuns to be "rounded out". It is then brought to desired degrees for commercialization (40° to 62°) with spring water.
Golden agricultural rum or amber agricultural rum : The rum is stored for at least 12 months in wooden containers. Its name is derived from its light golden colour, mostly due to its short period spent in an oak tun.
Old or aged agricultural rum or also dark agricultural rum : Must be placed in an oak barrel a minimum of 3 years for the VO label (rhum vieux), 4 years for the VSOP label (rhum très vieux) and up to 6 years for an aged vintage XO label rum (rhum hors d'âge). It is the tannin in the wood which bestows the warm hues while the taste is transformed as the years go by.
Industrialrum or sugar-manufacture rum or molasses rum : Designates the alcohol resulting from distillery of molasses, a by-product of the production of cane sugar.
Tafia : First name given to the rum. Actually, name given to rums of lower quality (industrial rums).
: Pure sugarcane juice.