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Rum Guide to Spain

Spain, the Iberian Peninsula is the land of coasts, soaring Pyrenees mountains, and vast central plains. It has one of the biggest influences of all in rum. As early as 800 AD, the Moors brought sugarcane and distillation techniques to the Costa Tropical region of Andalusia. Jerez de la Frontera (famous for Sherry) became a centre for sugarcane distilling, even pioneering the Solera system and Sherry cask ageing for rum. However, Spain’s most significant contribution to rum lies in Spanish distillers developed “light rum” style widely produced in the Caribbean, influencing iconic brands. Today, Spain’s rum scene is experiencing a renaissance. Long-established producers in Andalusia and the Canary Islands are reintroducing cane cultivation, while modern distilleries in Madrid and Catalonia are crafting innovative expressions. 

Ageing: Continental ageing 

Sugar cane season: N/A

Av Temps: 10°C to 25°C (50°F to 77°F)