Frequently asked questions
What Sustainable Values Does La Rumbla Have?
La Rumbla is very concious of its carbon footprint, the majority of rum that we import into australia comes from zero carbon footprint distilleries, which use their sugarcane to not only produce rum but also power their facilities,
Does Mount Compass Distillery have a cellar door?
Mount compass, is going through council approval for a cellar door at the distillery.
What is the difference between Mezcal & Tequila
Many people have been fooled by myths or marketing tactics that aren’t necessarily true. Some people believe that Mezcal and Tequila are the same thing, which is not technically a fact.
We are here to break the myth about mezcal and tequila
Mezcal (traditionally spelled mescal) is a Mexican distilled spirit that is made from the agave plant.
Tequila is technically a mezcal, however, there are differences in production technique and in the types of agave used.
Tequila is made from a single type of agave plant – the agave tequilana (blue agave) – and can only be produced in the state of Jalisco and in small parts of four other states.
Mezcal can be produced from up to 28 varieties of agave (including blue agave) and is made around the city of Oaxaca and, according to official government regulations (NOM -070-SCFI-1994), can also officially be produced in some areas of the states of Guerrero, Durango, San Luis Potosi and Zacatecas.
Most mezcals are made from the Espadin agave, although some mezcal producers blend agave varieties to create a distinct flavor
What is the difference between French, English & Spanish Style Rums?
English rums have been traditionally imported from their colonies in the Caribbean and blended for aging and bottling. Molasses played a big part in the production and export throughout New England and ports of West Africa. The general style is produced is traditional distilled from molasses, dark, spiced, and aromatic. Aged in cask for several years.
MAJOR ENGLISH-STYLE PRODUCING COUNTRIES INCLUDE:
Trinidad & Tobago
British Guyana (Demerara)
French Rhum or Rhum agricole is predominately produced from sugar cane juice in French-speaking countries and territories. Column distilled, the agricole style has a fruity nose and relatively dry mouthfeel, with more vegetal tones. Cognac and Armagnac barrels may be used for aging these rhums.
French-style producing countries:
Spanish-style rum or ron are typically lighter with a more rectified taste. Also produced with molasses, the styles can vary from light-bodied to oily, round and complex with age.
Spanish-style producing countries:
Since colonial times. Cuba has enjoyed a reputation as one of the world’s foremost producers of rum. Some of the finest examples of Cubas’s preeminence in rum making were the rums produced by the Oliver Family throughout the 19th century.
After emigrating to Cuba in the late 18th century, Don Juanillo Oliver, the family’s patriarch, dedicated himself to the harvesting and processing of sugar cane and its derivatives. Soon the Oliver family expanded into rum production, and by the late 186os, the rones añejos produced by the Olivers were heralded as among the world’s best.
As a result of the 1959 revolution, many of the original members of the Oliver family left Cuba and their descendants settled throughout Europe and the Americas. In the late 198os, one of the new generation of Olivers was able to return to Cuba where his curiosity about the past led him to delve into the family’s history. While poring over the well guarded family archives and papers, he discovered the original formulas developed by the Olivers for the production of Cuban rum.
Encouraged by having rediscovered the familys roots, a new generation of Olivers committed themselves to bestowing upon the world the Cuban rum that had once made the Oliver name famous. Because it shares the same hot and humid climate and the same topographic and geological characteristics as Cuba, the Dominican Republic was chosen as the ideal location for the new plant. The design and installation of the plant was undertaken by a group of Cuban engineers who permanently emigrated to the Dominican Republic and who stayed on to help rum the plant after it had been completed.