Like any great spirit, rum speaks of its place. Every island has its own style, every country has its own flavour, and every distillery plays its own variations on each. Rum started life as a by-product of sugar. By the 17th century planters in the Caribbean had realised that they could maximise their profits if they distilled the thick molasses left over after sugar had been crystallised. Today, molasses remains the base for the majority of rums, with a couple of exceptions to the rule.

A Ron Barceló masterclass was recently held for representatives from the restaurants, bars and the hotel industry at the Radisson Blu Resort in St Julians.

Vinicio Subero, commercial director of Ron Barceló, gave an in-depth presentation about the history and the process of making fine rum. He also talked about the great versatility that Ron Barceló can offer its customers.

Ron Barceló is a brand of rums from the Dominican Republic founded in 1930. During the 1980s, Ron Barceló established itself as one of the most popular rums in the Caribbean, which is the heartland of rum production and consumption. Over the years, exports grew and the company extended its reach beyond the Caribbean region and began distribution in Europe and the rest of the Americas. Today, Ron Barceló is exported to more than 50 countries - including Malta – and has become an essential reference among international spirits.

In Malta, Ron Barceló is already very popular among Spanish tourists and students who visit the island every year. It is also becoming increasingly popular with the Maltese who have responded positively to the rum, which can be enjoyed straight or mixed.