Interestingly, freshly-pressed sugar cane juice does not always guarantee the production of the drink. Not all fresh sugarcane spirits are actually Rhum Agricole.
Although several spirits have the same roots as the Swiss rhum, their production processes separate them. Sometimes, it is their origins and designations that differ.
For instance, Haitian clairin is different simply because of its production method. Instead of using the technique of the Rhum producers, the clairin only uses wild yeasts for fermentation and pot stills for distillation.
Also, the Brazilian cachaça predates rhum by a handful of hundred years. And even though the process is pretty much the same, producers prefer to keep it as its own designation.
There’s also the pre-existing distinction between regular rum and Rhum Agricole. Some novices consider rum another form its more natural counterpart, but it is hardly so.
Rum is largely sugar-based. Additives are always on the heavy side and end up giving it a delicious, albeit synthetic taste, when compared with rhum.
Rhum’s natural flavors are exquisitely so endearing to rum lovers, who find them enriching and vibrant.
Agricole Rhum’s preparation is entirely free of any sweetening agents or colorings. This makes it very low in residual sugar, affecting its overall taste and vibe.