As an expert sommelier and brewer, I can shed some light on the differences between Seco and rum. While many people believe that rum is Panama's national liquor, it is actually Seco that holds this title. Seco is an 80-proof, white spirit that is distilled from sugarcane. So, how does it differ from rum? Let's dive into the details.
One key distinction between Seco and rum lies in their base ingredients. While rum is typically made from molasses, a byproduct of sugarcane refining, Seco is made directly from sugarcane juice. This difference in base ingredients can contribute to variations in flavor and character.
However, it is worth noting that many local foodies and chefs in Panama argue that there is no significant difference between Seco and rum, except for the perception. In terms of taste, both spirits can exhibit similar profiles, with notes of sweetness, tropical fruit, and a hint of molasses-like richness.
The perception of Seco as Panama's national liquor may be attributed to cultural and historical factors. Seco has a long-standing tradition in Panama and holds a special place in the country's drinking culture. It is often enjoyed neat, on the rocks, or as a base for popular cocktails such as the Seco Sour.
In my personal experience, I have found that the distinction between Seco and rum can be quite subjective. Different brands and production methods can also influence the flavor profiles of each spirit. Some Seco producers may even age their spirit in oak barrels, similar to the aging process used in rum production, further blurring the lines between the two.
To summarize, while there are technical differences between Seco and rum, such as the base ingredient and production process, the actual taste and experience can be quite similar. The perception of Seco as Panama's national liquor seems to be more rooted in cultural significance rather than a distinct flavor profile. Ultimately, it is up to the individual to decide whether they perceive a difference between the two spirits.