Hand Selected Spirits

All rums, great or not, have one thing in common. Sugar. The earliest clear records of sugar-based alchohol beverages suggest they probably were made in India or China, probably pre-dating by centuries Marco Polo's sipping of a "very good wine of Sugar Canesugar" in Iran in the 14th century. And the history of sugar itself has had a big influence not only on the evolution of rum's popularity, but even on the evolution of global politics. One of the early motivations for the American Revolution in 1776 was the British Sugar Tax of 1764, and rum was so in demand at that time that George Washington insisted on a barrel of Barbados rum at his 1789 inauguration. Sugar remains a powerful commodity today, and shaped much of the history of trade, commerce, and political power in the early Americas and Carribean. And although some producers grow sugar cane specifically for the rum they make, the vast majority of rums do not. So while Brazil is by far the largest grower of sugar cane worldwide, one is unlikely to think of rum when one thinks of Brazil. Most rums are produced using the byproduct of sugar production - molasses. And that's where Zaya rum begins to distinguish itself.

Almost all rum is made from molasses, but not all rums use Black Strap Molasses, as Zaya does. Black Strap comes from the third boiling of the sugar syrup that leads to molasses. At this stage in the "cooking" of cane syrup, the majority of sucrose from the original Blackstrap Molassesjuice has been crystallized and removed, and the resulting Black Strap Molasses contains trace amounts of vitamins and significant amounts of several minerals. One tablespoon provides up to 20% of the recommended daily value of calcium, magnesium, potassium, and iron! In fact, Blackstrap has long been sold as a health supplement. This just one of the first steps in the process that leads to the unique and exceptional rum that is Zaya.

Learn more about the attention to detail and
special methods that set Zaya apart here »