RUM

 RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup and molasses.

It is distilled at less than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).

ORIGIN

• Rum derived from Latin word - Saccharum

·         Rum was first produced in the Caribbean countries in the 17th Century.

·         The sugar plantations were maintained by slaves who had been brought to the Caribbean from Africa by the British.

·         They distilled crude and harsh rum as early as 1647 in small pot stills in the sugarcane fields.

• In those days, it was consumed without maturing and was the drink of English pirates and the British Navy.
• This spirit was termed as “Rumbustion” - meaning uproar and “Rumbullion” - a slang for a fracas or brawl.
• The British Navy issued rum to warm its sailors and treat scurvy.
• Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption of Rum was affecting his crews’ efficiency; he ordered the rum be diluted with water and served.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM

 

 

STYLES OF RUM

Puerto Rican Rums

• The molasses is fermented in huge vats together with some of the mash from previous fermentation.

·         Resultant wash is distilled in Patent Still.

·         Filtered with sand and burnt oak.

·         Very dry & light-bodied.

·         Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.

 

PRODUCTION OF PUERTO RICAN RUMS

Molasses taken in large vats

↓

+ water + slop from previous batch + cultured yeast

↓

= quick fermentation (2 to 4 days)

↓

Produces alcoholic wash with about 7% alcohol v/v

↓

Patent still (80% to 95% v/v)

↓

Aged in used, uncharred oak for1 to 4 years

↓

Filtered through alternate layers of sand & vegetable charcoal

↓

Color adjustment with caramel

↓

Matured further, blended and bottled

VARIANTS

·         White/Silver Rum - This is matured for a period of 1 year. It is lighter, paler & more neutral.

·         Amber/Gold Rum - This is matured for a period of 3 years. It is heavier, more flavored, often older & deeper with more caramel.

·         Vieux/Liqueur Rum - This is matured for a period of more than 6 years.

Jamaican Rums

·         Rich, full-bodied & pungent.

·         Distilled in Pot Still.

·         It is non-filtered.

·         Matured for more number of years.

·         Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

PRODUCTION OF JAMAICAN RUMS

Molasses taken in large vats

↓

+ water + dunder from sugar boilers

↓

Natural yeast spores settle on surface

↓

= slow fermentation (5 to 20 days)

↓

Pot still (twice)

70% to 80% alcohol v/v (sometimes lower)

↓

Very full bodied and pungent, aged for 5 to 7 years

↓

Color adjustment with caramel

↓

Further matured, blended and bottled

VARIANTS

•         Gold/amber – traditionally Jamaican

•         Dark Mahogany – lately popular, often labelled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS

•         Made from sugarcane grown along the banks of the Demerara river in Guyana.

•         More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.

•         Some are blends of 1/3^rd Pot and 2/3^rd Patent Still products.

•         Much darker, less pungent, has less flavor and finesse.

•         Obtainable at 43%, 48%, 57% % 75.5% al v/v.

•         Over proof ones are ideal for GROG.

 

 

 

 

USES OF RUM

•         Drunk straight in rum-producing countries

•         In The UK, The USA, etc. popular as base for mixed drinks

•         Rum & Cola (Cuba Libre)

•         In the kitchen – to flambé desserts, ice creams, fruit punch, candies, etc.

•         Tobacco flavouring

 

BRAND NAMES

Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito

Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark

RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup and molasses.

It is distilled at less than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).

ORIGIN

• Rum derived from Latin word - Saccharum

·         Rum was first produced in the Caribbean countries in the 17th Century.

·         The sugar plantations were maintained by slaves who had been brought to the Caribbean from Africa by the British.

·         They distilled crude and harsh rum as early as 1647 in small pot stills in the sugarcane fields.

• In those days, it was consumed without maturing and was the drink of English pirates and the British Navy.
• This spirit was termed as “Rumbustion” - meaning uproar and “Rumbullion” - a slang for a fracas or brawl.
• The British Navy issued rum to warm its sailors and treat scurvy.
• Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption of Rum was affecting his crews’ efficiency; he ordered the rum be diluted with water and served.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM

 

 

STYLES OF RUM

Puerto Rican Rums

• The molasses is fermented in huge vats together with some of the mash from previous fermentation.

·         Resultant wash is distilled in Patent Still.

·         Filtered with sand and burnt oak.

·         Very dry & light-bodied.

·         Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.

 

PRODUCTION OF PUERTO RICAN RUMS

Molasses taken in large vats

↓

+ water + slop from previous batch + cultured yeast

↓

= quick fermentation (2 to 4 days)

↓

Produces alcoholic wash with about 7% alcohol v/v

↓

Patent still (80% to 95% v/v)

↓

Aged in used, uncharred oak for1 to 4 years

↓

Filtered through alternate layers of sand & vegetable charcoal

↓

Color adjustment with caramel

↓

Matured further, blended and bottled

VARIANTS

·         White/Silver Rum - This is matured for a period of 1 year. It is lighter, paler & more neutral.

·         Amber/Gold Rum - This is matured for a period of 3 years. It is heavier, more flavored, often older & deeper with more caramel.

·         Vieux/Liqueur Rum - This is matured for a period of more than 6 years.

Jamaican Rums

·         Rich, full-bodied & pungent.

·         Distilled in Pot Still.

·         It is non-filtered.

·         Matured for more number of years.

·         Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

PRODUCTION OF JAMAICAN RUMS

Molasses taken in large vats

↓

+ water + dunder from sugar boilers

↓

Natural yeast spores settle on surface

↓

= slow fermentation (5 to 20 days)

↓

Pot still (twice)

70% to 80% alcohol v/v (sometimes lower)

↓

Very full bodied and pungent, aged for 5 to 7 years

↓

Color adjustment with caramel

↓

Further matured, blended and bottled

VARIANTS

•         Gold/amber – traditionally Jamaican

•         Dark Mahogany – lately popular, often labelled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS

•         Made from sugarcane grown along the banks of the Demerara river in Guyana.

•         More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.

•         Some are blends of 1/3^rd Pot and 2/3^rd Patent Still products.

•         Much darker, less pungent, has less flavor and finesse.

•         Obtainable at 43%, 48%, 57% % 75.5% al v/v.

•         Over proof ones are ideal for GROG.

 

 

 

 

USES OF RUM

•         Drunk straight in rum-producing countries

•         In The UK, The USA, etc. popular as base for mixed drinks

•         Rum & Cola (Cuba Libre)

•         In the kitchen – to flambé desserts, ice creams, fruit punch, candies, etc.

•         Tobacco flavouring

 

BRAND NAMES

Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito

Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark