RUM DE LA PALMA

Rum is an alcoholic beverage resulting from the distillation of sugar cane juice or its derivatives, honeys (concentrated juice) and molasses (a by-product of sugar processing). This distillate is aged in casks for various periods of time. Each brand differs in the notes and qualities of each sugar cane spirit it produces.

Environmental conditions play a small decisive factor in the fermentation and distillation processes. On the other hand, the climate plays a decisive role in the ageing process and the maturity of the beverage in tropical climates is different from that in temperate climates.

Ron Aldea has been produced on the island of La Palma since 1969, although its origins date back to 1936 in the village of San Nicolás in Gran Canaria. The Quevedo family has been able to keep alive the spirit of a centuries-old tradition, inherited by their Master Rum Makers. Today, four generations later, this spirit is still alive and is a symbol of unquestionable quality. The production of this rum goes through the following processes:
- Zafra or sugar cane harvest: From March onwards, the sugar cane grown on La Palma is harvested by hand by the local farmers.
- GrindingThe sugar cane is sorted for milling in order of arrival, thus reducing to a minimum the time elapsed between the cutting of the cane and the extraction of the juice or "guarapo". The residue obtained from the milling, the "bagasse", is recovered by the harvesters of the area and used as a source of natural fertiliser for local agriculture, thus closing the crop cycle.
- FermentationThe juice or "Guarapo" is fermented directly without being subjected to any other prior process for the extraction of the sugar and without the use of chemical additives, thus maintaining all its natural properties intact. The fermentation process is controlled in a natural way by the sowing of indigenous yeast under temperature control, and can last around 30 hours.
- DistillationIn the distillation process, the spirit is obtained directly from the guarapo, which allows the rum to maintain the flavour, aroma and goodness of the freshly cut sugar cane. Today, almost a century later, they continue with direct distillation as an essential method in the production of rum, using the original still made by Don Manuel Quevedo. One of the first distilling columns manufactured in Europe by Egrott (France), which is still used today, year after year, for the production of their aromatic spirits.
- Maturation and blendingThe maturation process requires great skill and patience. The spirits are aged in oak wood of different origins in order to achieve complex rums of the highest quality.
- Hydration and rest: All the rums are hydrated with pure water from the Marcos y Cordero springs, one of the most important natural water springs in the Canary Islands. After being hydrated, the rum remains immobile and resting in stainless steel tanks for a minimum period of two months for the correct integration and assembly of all its components.