Dr. Clyde rums are the first rums distilled in Belgium. The raw material used is organic and fair trade cane molasses that we import from South America.
The molasses is fermented for 3 to 4 weeks. Under the action of yeasts, sugar is slowly converted into alcohol. The must (fermented alcohol) has a strength of around 14 ° when placed in the Pot Still, also called a Charentais still. The distillation lasts 12 to 18 hours and makes it possible to produce a modest quantity of rum grading between 60 ° and 65 °. This white rum is then reworked to create the range of Dr. Clyde rums.
All of our rums are bottled in single casks, meaning that each cask gives a batch of bottles. Each lot will therefore have its own characteristics and may be different from the previous one.
For the Rum Cream they added cream.