SissiS Jaga Royal Rum and fruit rum spirit, 38% vol.

To produce rum, sugar cane molasses is first processed into a mash with water and a special aroma-giving yeast strain. During fermentation, the yeast converts the sugar into alcohol and after about 12 to 14 days the alcohol content is around 6% vol alcohol. At this stage, the subsequent aroma and quality are significantly influenced by the quality of the molasses, the yeast cultures and the water. The alcoholic mash is distilled under vacuum. In this complex process, the boiling point of the mash is reduced by the vacuum in the still and it can be distilled at temperatures of around 40 degrees Celsius. Less heat means that the fine aromas are preserved as best as possible. The sugar cane brandy obtained is refined in a multi-stage maturation process. The first step is pre-storage in steel tanks, then the distillate comes into 50 liter oak barrels, which were previously filled with fruit distillates. The rum matures slowly in the wooden barrels. After about 3 years, a composition of dried fruits is added to the barrels. The result is complex fruit notes, a subtle sweetness and a deep red color. Due to the maceration with dried fruits, the Jaga Royal belongs to the class of spiced or flavored rums and is legally called rum spirit.