The islands of Trinidad and Tobago are a major producer of Rhum Agricole ; this production, in the English style , is characterized by being a sort of "middle ground", between the Spanish style, decidedly tending towards the soft, and the more masculine French school. The mixed use of molasses and, sometimes mixed with small quantities of juice, the expertise in distillation and whiskey aging, do the rest, guaranteeing a product that tends to be clean. This distillate was born in the French Antilles: the inhabitants of these islands started harvesting sugar cane for its production since 1635, when the French settled in this area. Up until that point, rum had been made using molasses, which is a waste product from cane processing and is used today for the production of industrial rum. At the end of the 19th century, however, faced with the collapse in the price of sugar, alternative solutions to the production surplus were sought. The plantation owners were the first to experiment with the production of a new rum by distilling freshly fermented cane juice. This element led to the birth of Rhum Agricole which, over time, has assumed increasingly qualitative connotations. We can also distinguish Rum in at least 3 types : white rum , which matures for three months in wooden barrels, amber rum , 18 months in wooden barrels, and dark or aged rum, whose maturation lasts from 3 to 6 years and more .