Technical term of the concentration of sugar contains in rum. 


A Brazilian white rum made from sugar cane.

Cane sugar syrup

It means sugar melted in water. In distillreis it means a thick concentrated cane sugar syrup.

Canne à sucre

Sugarcane is the only raw ingredient allowed to make rum from pure juice, cane syrup or molasses. Native from New Guinea or South Asia, it was introduced to the West Indies around 1640. The stem is harvested to extract the sugar, an agriculture located in all tropical countries long before making rum.


A large container like a big barrel generally made of wood that can store rum between 10 to 45 hectoliters. 

Cask strength

It's a rum bottled to its natural degree (no reduced). There is also the term of full proof .


Caudalie is the unit to measure how long the flavors of a wine linger in the mouth. One Caudalie is equivalent to a second.



It consists in filtering the rum through a succession of cellulose filters, and at a temperature between 0 ° C and -10 ° C to eliminate certain fats (very rich in aromas, unfortunately) as well as possible drum residues (or drum dust). This operation is very widespread but harms the taste and smell of rum ... A rum unfiltered cold (or unchill-filtered in English) may have a little deposit but also more fat and a more complex mouth.


Made from sugar cane, a spirit from Haiti. It can be considered as a cousin of rum as the process is globally identical to the latter. The differences are mainly in terms of fermentation time and how long it stays in vat.

Coeur de chauffe


French term, that mean the high quality distillate fraction

Column Pot still

A continuous distillation. To obtain rum, the still is filled up with the cane juice that is heated to obtain a white rum with an alcohol content close to 70% to 80% volume of alcohol, higly concentrated in aromas. There are several types of columns like:

- Creole Column that gives powerful and spicy rums
- The Savalle, which gives concentrated aromas to the rums - Barbet gives more a kind of vegetal aromatic rum.



The sugar is extracted from the cane and the fiber with a crushing machine, a pure sugar juice is extracted. 


Step before fermentation.Process in which the components of a substance or liquid mixture are separated by heating it to a certain temperature and condensing the resulting vapors. Distillation is also used as a purification process in which non-volatile components are separated from volatile ones.


In the 18th century, the distillery is a room inside the sugar factory. The rum manufacture became separeted of the sugar factory  only in the second half of the 19th century, at that time begun a quality rum process.

Double aging

A fairly recent term in the rum world. It is actually two distinct periods of aging. It may be a first aging in the rum-producing country and then an aging in the country where the rum will be bottling years later. Tropical aging is more concentrated and complex than a continental aging, especially because the weather like is not the same : the alcohol/rum evaporates much more under a tropical weather than in a continental weather because of the temperature. 


 A taste sensation, the opposite of sweet