Ron Roble Viejo

How are the best rums in the world made?

Origins

The fertile valleys and pure water of the Yaracuy state, in the central region of Venezuela produce outstanding sugar cane from which we obtain molasses that are the base for the production of Venezuelan rum.

Following is a brief description of the steps that we follow to produce the best rums in the world, Ron Roble Viejo®

Fermentation

Molasses are fermented in the presence of carefully selected yeasts under controlled conditions, resulting in alcohols and other organic products that will be further rectified during the distillation process.

Distillation

Water and other components that resulted from the fermentation phase are separated from the alcohol and discarded during the 5 column distillation process. We keep only the “heart” of the alcohol, discarding heads and tails, obtaining an outstanding distillate of approximately 95° GL, that will later be diluted with pure demineralized water.

Aging

This is, perhaps, the most important phase in the Ron Roble Viejo® production process.

Our traditional aging method, without replenishment of the losses caused by the evaporation of the alcohol in the barrels, result in extraordinary quality of each vintage.
Only the time spent in the casks allows for the incorporation of the tannins that provide Ron Roble Viejo® with its defining amber color.

Throughout the Years, the interaction between the rums and the oxygen that permeates the barrels generates esters, organic acids and essencial oils that provide complexity, structure and fragrance to Ron Roble Viejo® .

 

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The story of Ron Roble Viejo® begins with the dream of 4 friends who came together to create the best Rum in the world. This group of rebels started a quest for the perfect formula, committed to the development of a Venezuelan Rum that would become a standard of reference all over the world. We prioritize quality over quantity, patiently demonstrating that nothing substitutes the lengthy and constant care of our reserves. We only produce limited editions that are bottled only when matured enough to become exceptional products.

Our group of rebels started a quest for the perfect formula, committed to the develop­ment of a Venezuelan Rum that would become a standard of reference worldwide.
We began aging rums, and after ten years, we launched our brand in 2013; we started ex­porting in 2017 and are currently present in 16 countries.

Giorgio Melis, Master Rum Blender with a recognized career and more than 50 Years of experience is responsible for the nuances and attributes that identify Ron Roble Viejo®.
He graduated from Universidad Central de Venezuela in 1966 as a Chemical Engineer, fresh out of school he started his career in the production of Venezuelan Rums and has never looked back, hard work that he continues today demonstrating a faultless commitment to excellence.
His continued effort to create exceptional rums has resulted in multiple awards for Ron Roble Viejo® in major international competitions.

D.O.C. Ron de Venezuela

In 1954 the Venezuelan Government established a groundbreaking Law, the first regulation worldwide to determine the conditions to elaborate a rum. By this Law, Venezuelan producers were obliged to age sugarcane alcohols for a minimum of two Years in order for the distillate to be considered a Rum.
The first Controlled Origin Denomination (D.O.C.) for Rum was established in Venezuela in 2003, this certifies the origin and quality of our rums. The D.O.C. establishes strict regulations regarding origin, aging and alcohol level, and all D.O.C. certified Rums are audited on a yearly basis.

All D.O.C. Ron de Venezuela Rums have to be aged for a minimum of 2 Years in Oak Casks, made from Venezuelan Sugar Cane (Molasses) and have an alcohol content between 40% and 50%.

At Ron Roble Viejo® we are proud to be a part of the D.O.C. Ron de Venezuela.