What are the primary differences in the production processes between rum and cognac, and how do these differences influence the flavor profiles of each spirit?
Can you describe the key characteristics that distinguish a premium or high-end spirit from a mass-produced one, and what should consumers look for when selecting a fine rum or cognac?
How do the variety of raw ingredients used in producing rum and cognac (such as sugarcane for rum and grapes for cognac) affect the overall taste and aroma of the finished product?
What are some of the most prestigious regions known for producing high-quality cognac and rum, and what makes these regions particularly suited for distilling these spirits?
What are the primary differences in the production processes of rum and cognac, and how do these differences influence the flavors and characteristics of each spirit?
