rum

Rum, over the past centuries, has been a protagonist of the tables in terms of toasts: this was essentially true until around the nineteenth century, after which other alcohols took over, such as whiskey for example. Its popularity and diffusion even within our national food and wine tradition can be attributed in particular to its use in the preparation of typical desserts such as babà, bonet, struffoli or Sicilian cassata. It is also an excellent brandy to be enjoyed with the addition of ice, and also contributes significantly to the creation of fine and famous cocktails such as the Cuba Libre.