About Plantation O.F.T.D. Overproof Artisanal Rum
Plantation Rum is a brand of artisanal Caribbean rums, owned by Maison Ferrand, a French producer of fine spirits. The story starts with Cognac. In 1989, Alexander Gabriel discovered Maison Ferrand, one of the oldest Cognac houses, which had a good stock of Cognac and great reputation, but its sales were lagging. Gabriel and Mr. Ferrand went into partnership, and Gabriel, who was still in business school at the time, started by building a distribution network for the brand. After putting Ferrand Cognac on the map, Gabriel went on another quest – to revitalize French artisanal spirits. Mathilde Liqueurs were born from his passion, curiosity, and refined taste for beauty, and the fond memories of his grandmother's cassis liqueur. Gin is another of his passions, and in 1996 the company introduced Citadelle Gin, which is made in the same pot stills that produce Ferrand Cognac at the time of year when Cognac cannot be distilled under the regulations. In the 1990s, Gabriel combed the Caribbean in search of the best rums, and in 1999 Plantation Rum was created. Maison Ferrand now owns the West Indies Rum Distillery in Barbados, and holds a stake in the distiller National Rum of Jamaica. It also sources its rums from some of the best distilleries from across the Caribbean.
Plantation Rum is produced using a combination of traditional and modern rum-making techniques, and most expressions undergo the brand’s signature double ageing process. After ageing for several years in white oak Bourbon casks in the tropics, where the angels’ share is high, the rum is shipped to France for cask finishing, including Cognac cask finishing.
Plantation O.F.T.D. Rum is Plantation’s take on the classic style of overproof rums. To get the taste and the proof just right, Gabriel scoured rum joints around the world, creating a delicious blend of Guyana, Jamaica and Barbados rums. O.F.T.D., which stands for Old Fashioned Traditional Dark, is bottled at 69% ABV.
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Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
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