 | |
| Distributor | La Martiniquaise |
|---|---|
| Country of origin | Caribbean (French islands) Martinique and Guadeloupe |
| Introduced | 1800s |
Negrita (sometimes referred to as Negrita Rum or Rhum Negrita) is a French rum brand. It has origins back to the mid-1800s and is currently owned by French spirit company La Martiniquaise.
Negrita was first blended and labeled by the Bardinet Company of France in the mid-1800s. [1] It was founded by Paul Bardinet who was a young producer of liqueurs in the French commune of Limoges. He experimented with different blends of tafia to create the new rum. [2] The brand was advertised through billboards with the slogan "el ron de la Negrita" (en. "the rum of the little black girl") with a picture of a Caribbean girl wearing Madras ribbons in her hair. The image became the symbol of the brand and the name was trademarked in 1886. [2]
Bardinet's son, Edouard Bardinet, moved the operations to Bordeaux in 1895. He added whiskey and brandies to the company portfolio, with Negrita staying as the symbol of the Bardinet Company. [2]
In 1993, the company became part of La Martiniquaise. [2]
By 1994, Negrita was the flagship brand of dark rum, accounting for 41% of grocery sales in Europe. [3]
Negrita is a blended rum which is distilled on the French islands of Réunion, Guadeloupe, and Martinique. [1] It is made from sugar cane juice (i.e. rhum agricole), not molasses. [4]
Cachaça is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail. In Brazil, caipirinha is often paired with the dish feijoada.
Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
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Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
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Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world, such as the Philippines, where Tanduay Distillers, the largest producer of rum worldwide, has its headquarters.
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10 Cane was a premium Trinidadian light rum brand owned by LVMH. Moët Hennessy introduced 10 Cane in 2005. The product was discontinued in 2015. 10 Cane rum was named after the tradition of hand-harvesting and bundling sugarcane stalks in groups of ten.
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A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba includes eggs, milk and butter.
La Martiniquaise is France's second-largest spirits group.
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Dzama (/ˈzɑːmə/) "Rhum" is the brand name for rums produced by Groupe Vidzar in Madagascar.
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