Puerto Rican Rum 1948 Posters and Art Prints

Rum production has been an important part of Puerto Rico since the 16th century. While sugar cane harvesting has virtually disappeared in Puerto Rico (except for a few isolated farms), distilleries around the island still produce large amounts of rum every year, including 70% of the rum consumed in the United States. Puerto Rico has laws that lay out requirements defining Puerto Rican rum: It has to be made with molasses from sugar cane juice, must be produced using a continuous column still, be aged for a minimum of one year in white oak barrels, and lastly, it must be distilled and aged in Puerto Rico.