Also known as rhum in French-speaking countries and as ron in Spanish-speaking countries, rum is a real cane spirit; it is obtained mostly from the distillation of fermented residues resulting from the manufacture of cane sugar, its molasses and syrups; however, the most valuable rum is that obtained directly from cane juice, without passing through the production of sugar; it is obtained a product with superior organoleetic characteristics, called agricultural or agricultural rum.