Tafia
Tafia (possibly an alteration of . Most of the fusel is absorbed in the first two years. Premium rums are aged for a longer period, incidentally increasing the evaporation of ethanol.
Rum and tafia
The history of rum and tafia dates back to the 17th century. Both originated on vast sugar plantations in
slaves, who were needed to produce sugar cane. In 18th century Louisiana, sugar was grown more for households and local needs, not as an export crop, although it was used to make tafia for local consumption.[2] Clairin is an analogous spirit produced in Haiti.[3]
Often, both tafia and rum were produced. Tafia is a kind of rum mostly for local consumption, as it is easier and cheaper to make. Rum took more time, effort, and resources to produce, but it was a more concentrated and stable product that could be shipped to distant markets.
In the making of rum, the juice from sugarcane is boiled down to
barrels and other natural ingredients like caramel
are added.
References
- S2CID 201278038.
- ^ OCLC 1111982084 – via Google Books.
- ^ Bossart, Céline (January 25, 2021). "Get Ready to Fall in Love with Haiti's One-of-a-Kind Rum". Liquor.com. Retrieved July 26, 2022.