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

VODKA

 

VODKA

 

DEFINITION

 

Vodka is a neutral spirit distilled from any fermented material and treated in a way so as to be without any distinctive colour, taste or aroma.

 

   Origin

   - Russia (17th century)

   - Spread to Finland, Poland and rest of   

     North-East Europe

Vodka has come from the Russian word “WODKA” meaning, ‘Little Water’

SOURCE

 

•         Most plentiful and least expensive grains

•         Principal grain is CORN

•         Other grains used are wheat, rye, etc.

 

MANUFACTURING PROCESS

 

Distilled at more than 95% v/v

↓

Filtered through alternate layers of vegetable charcoal (Siberian birch) and quartz sand

↓

Dilution with distilled water

↓

Ageing not required

 

FLAVOURED VODKAS

 

Zubrowka

 

•         Flavoured with Zubrowka grass from the forests of eastern Poland

•         Yellowish tinge & aromatic bouquet

•         Exceptionally soft and smooth

•         Ice cold – toto - straight

 

 

 

 

 

FLAVOURED VODKAS

 

Starka

 

•         Means ‘old’

•         Aged for about 10 years in oak casks previously used for ageing fine wines

•         Amber colour & typically wine-like aroma

•         Popular among brandy lovers

 

Pertsovka

 

•         Dark brown Russian pepper vodka

•         Infusion of capsicum, cayenne & cubeb

•         Pleasant aroma with a burning taste

•         Czar Peter the Great seasoned his vodka with pepper – Russians still enjoy!

 

Yubileyneya Osobaya

 

•         Flavoured with brandy & honey among other ingredients

•         Referred to as Jubilee Vodka

 

Okhotnichya

 

•         Flavoured with many herbs

•         Definite aroma of heather honey

•         Referred to as Hunter’s Vodka

 

BRAND NAMES

 

•         Smirnoff

•         Nikolai

•         Vladivar

•         Bolshoi

•         Bolskaya

•         Stolichnya

•         Moscovskaya

•         Newyorkskaya

 

Distillation & Proof System

 

DISTILLATION

HISTORY

•       Distilling was used as early as 3500 BC in Mesopotamia where perfume makers had developed it as a technique for isolating the scented oils of flowers and plants, what we know as “attar”OR "ittar".

•       Around 1100 AD wine was first distilled to make spirit by Irish monks who travelled around Europe.

•       The results of distillation were considered to have magical powers and this led to alcohol being called “water of life” or “usige beatha” in Gaelic, “eau de vie” in French and “aqua vitae” in Latin.

Definition

•       Distillation is the process of converting a liquid into gas or vapor by heating it and then condensing it back into liquid form.

•       When spirits are distilled the original liquid has already been fermented and is an alcoholic ‘wine’ or wash. After the ‘wine’ or wash has been converted into vapor and then condensed back into a liquid it is called a distillate. Impurities are left behind in the original container.

•       The equipment used to distill spirits is called a STILL. A still has three essential parts : the original container in which the wash or wine is heated to turn into vapor, the condenser in which the vapor is cooled, and the receiver in which the distillate or distillated spirit is collected.

•       This system works because ethanol boils at 78.5⁰C and water at 100⁰ C. When the alcoholic wash (“wine”) is heated to 78.5⁰C the alcohol boils off leaving other constituents, mostly water behind.

•       The first part of the distillate is the “heads” followed by the “heart” and lastly the “tails”.

•       The “heads” and the “tails” contained mostly impurities which also add to the flavor.

•       The distiller would decide the amount of impurities required and for what purpose.

•       The original liquid from which drinkable spirit is distilled can be grape wine (as in the case of Brandy), sugar wine (for Rum), fruit wine (for Cherry Brandy), or malted or un-malted grain wine (for Whisky, Gin and Vodka).

STILLS

POT STILL

The pot still or the ‘alembic or alambic’ is the earliest and traditional form of still. These were basically enclosed kettles, which narrowed towards the top to collect vapor created by boiling. A downward pipe from the head carried the vapor through cold water and caused it to condense and it could be collected in a receiving chamber.

Copper was the best metal for making the still as it drew out the impurity from alcohol. It produced distilled spirits in batches, one batch at a time. It is a laborious and time consuming process. The stills have to be loaded up, boiled off, cleaned and recharged for every run.

Advantages of Pot Still

•       It produces spirits that are individualistic due to presence of congeners.

•       Spirits with pronounced aromas are produced.

•       Spirits with heavy body produced.

•       Small quantity of wash can be distilled.

Disadvantages of Pot Still

•       It needs more time and labour.

•       It is costly to operate.

•       Needs frequent cleaning and refilling, after each distillation.

PATENT STILL

It was not until the late 1830’s that a new form of still was invented which produced spirit as long as the wash was fed into it. It was called the continuous still or patent still or “Coffey Still” or the columnar still. It had two columns, the “analyzer” and the “rectifier” columns.

The “analyzer” vaporizes the alcohol from the hot wash. The rising alcohol vapors proceeded to the “rectifier" column where they cooled down on coming in contact with the cold wash. This purifies, increases the strength and condenses the alcoholic vapors.

This process produces lighter styles of the spirit (Light body spirits).

 

Advantages of Patent Still

•       It does not require too much labour, cleaning and refilling.

•       More quantity is produced as compared to pot still.

•       It is cost effective.

Disadvantages of Patent Still

•       It is not suitable for distilling small quantities of spirits.

•       Aroma and other essential elements that are required in a drink may not be achieved.

 

ALCOHOL CONTENT / PROOF

Different alcoholic beverages have different alcoholic strengths that are indicated by the word ‘proof’ on the bottles. In the early days the distiller used to check the strength by adding gunpowder and setting it alight. If it burst with a bang it was too strong and hence “over proof” and if it fizzed out then it was weak and “under proof”. If it burned with a steady blue flame it was “proved” to be around 50% alcohol and just right to drink. Hence the proof system was developed.

SCALES for measuring alcohol strength

There are three scales of measuring proof namely:

•       Gay Lussac or GL system: In this system the proof is equal to the percentage of alcohol in the spirit. So if Vodka has 43% alcohol it is 43⁰ proof GL.

•       British or Canadian Proof: Bartholomew Sykes devised a hydrometer which calculated that 57.1⁰ % of alcohol is equivalent to 100⁰ % BP. So 100% alcohol is equal to 175 ⁰ BP.

•       American or US Proof: In this system 50% alcohol is equal to 100⁰ US proof. Therefore 100 % alcohol is equal to 200⁰ US.

                Therefore we can say that :               100⁰ GL = 175⁰ BP = 200⁰ US

v  Organization International Metrologique Legale (OIML)

It is now mandatory for all manufacturers to indicate in % the amount of alcohol on the bottle. OIML is the same as GL, which is the most logical of the systems.

GIN

 

GIN

DEFINITION

Gin is a flavored alcoholic beverage produced by redistilling high proof spirits with juniper berries and other botanicals.

• Gin originated over three centuries ago in Holland when Franciscus ‘de la Boe’ Sylvius, professor of medicine in Holland’s University of Leiden mixed juniper berries and alcohol to cure kidney complaints.
• The word “Gin” is an abbreviation either derived from the French word ‘genievre’ or the Dutch word ‘junever’ both meaning juniper berry.
• British soldiers took the drink before going into battle in the Netherlands which gave them ‘Dutch Courage’.
• They developed liking for the taste and took the art of making this spirit to England.
• By 18^th Century Gin became a cheap remedy for London’s poor and there was no control over the production of Gin and was produced all over London.
• The famous phrase came about because of the cheapness of Gin. “Drunk for a penny and dead drunk for two pence, clean straw or nothing”.
• Some employers even gave Gin to their employees as part payment of wages.

 

STYLES OF GIN

•         Dutch Gin / Holland Gin / Schiedam Gin / Genevar Gin / Geneva Gin

•         London Dry Gin / Dry Gin / English Gin

 

 

 

 

 

MANUFACTURING PROCESS OF DUTCH GIN

Equal quantities of malt, corn & rye are mashed and fermented

↓

Distilled in Pot Still (2 or 3 times)

↓

Redistilled with addition of Juniper berries and other aromatics

↓

Stored in glass lined containers and then bottled

 

CHARACTERISTICS OF DUTCH GIN

•         Full-bodied with clear and pronounced malty aroma and flavor

•         Not ideal for mixed drinks/cocktails as its own taste is predominant

•         Maturation is not required

•         Color is adjusted with caramel

•         It is best enjoyed straight and chilled

•         Bottled in stone crocks – excellent bar display