Пуэрто-Рико ромы: тарихы мен өндірісі

none

Rum (ron in Spanish) production has been an important part of Puerto Rico's economy since the 16th century. While sugar cane harvesting has virtually disappeared in Puerto Rico (except for a few isolated farms and agricultural experiments), distilleries around the island still produce large amounts of rum every year. Don Q is the top selling rum brand on the island, where more than 70% of the rum consumed in the United States is produced.

Ron del Barrilito Edmundo B. Fernandez Inc. The company producing it was founded by Edmundo Fernandez in the early 19th century. It has produced its rum inside a brick and mortar windmill tower located originally within a sugar cane plantation, the Hacienda Santa Ana, now an industrial park in the outskirts of Bayamón. Its yearly production run is a limited one. The company is known for a rum liqueur which is made with honey. The company was sold and recapitalized by a partnership led by a member of the Bacardi family including other local investors. It has diversified its product to include premium aged rums.

Bacardi is produced in Cataño near San Juan. It is owned by the Bacardi family who are originally from Cuba.

In 2014 it was announced that CC1 Industries Inc. would be constructing a new rum distillery Club Caribe Distillers in Cidra, Puerto Rico. This was the location of a pharmaceutical plant owned by GlaxoSmithKline which had closed. The new distillery however included a hospitality center and function hall contributing to local tourism. CC1 Industries Inc. is affiliated with Florida Caribbean Distillers which is based in Florida. The distillery was completed and ran its first distillation run in September 2018.

In addition to the brands mentioned above, illegal makers of "moonshine" rum, nicknamed cañita (not to be confused with the current "legal" brand, which merely adopted the popular term, and which had a precursor in the late 1930s) or pitorro rum, tend to operate in Puerto Rico, particularly around the Christmas season. The word "pitorro" is actually a corruption of the word "pintorro", an Andalusian term used to depict inferior quality wine or rum that had a weak color (hence the name). Clandestine rum operations are rather uncommon nowadays in Puerto Rico, given the fact that sugar cane production has dwindled in Puerto Rico since the closing of government owned "centrales" or mills. Nevertheless, authorities confiscate many cañita/pitorro rum productions every year. A town renowned for its "pitorro" production is Añasco, given its proximity to Mayagüez (rum production talent and recipes) and its former (and current, in some areas) harvesting of sugar cane. Pitorro is also a term given to homemade flavored rum, prepared by adding various fruits spices and/or flavorings to ferment over a period of time. A particularly favored variety made with quenepas called Bilí is made in Vieques.