All about Rum

8/14/2019 All about Rum

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RUMRUM

Reported By

Justin Benedict De Guzman

Allan David Pen

Meysi Brizuela


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Definition Of RumDefinition Of Rum

Rum is a distilled alcoholic beveragemade from sugar came molasses (a by-product of the sugar refining process)

by a process of fermentation anddistillation. The distillate, a clean spirit,is usually aged in oak and other cask orbarrels


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History of RumHistory of Rum

The development of fermented drinksproduced from sugarcane juice It isbelieved to have first happened either in

ancient India or China. A example of suchan early drink is BRUM. Produced by theMalay people Brum dates back thousandsof years.

Marco Polo also recorded a 14th centuryaccount of a very wine made of sugarthat was offered to him in Persia themodern day iran.


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History Of Rum Pt. 2History Of Rum Pt. 2

The first Distillilation of rum took place onthe sugarcane plantations in theCaribbean in the 17thcentury. Plantation

slaves first discovered that molassescan be fermented into alcohol. Later,distillation of the alcoholic by-productconcentrated the alcohol and removed

the impurities, producing the first truerums. According to tradition rumoriginated in the island of Barbados.


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History of Rum Pt. 3History of Rum Pt. 3

Regardless of where it came from, earlycaribbean rums were no good in quality. A1651 document from Barbados stated the

crew fuddling they make in the island isrumbullion, alias Kill-Divil , and is made ofdistilled sugarcanes, hot hellish andterrible liquor.


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Types Of RumTypes Of Rum

Light Rum also referred to as light ,silver , and white rum . Rum has verylittle flavor aside from a general

sweetness usually used as base forcocktails. Examples of light rum Bacardi silver (Puerto rico) Brazilian Cachaa Mount Gar premium White - Barbados


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Gold Rum also called amber rum ; it ismedium bodied rum which isgenerally aged.

Examples of Gold Rum Mount Gay Appleton Gold Mathusalem Classico Brugal gold Occumare - Valenzuela


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Spiced Rum the rum obtained its flavorthrough addition of spices andsometimes Caramel

Examples of Spiced rum Santa Lucia spiced rum Green island spiced rum


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Dark Rum Also known as black rum it isdarker than gold rum it is generallyaged longer in heavy charred or burned

barrels it has a much stronger flavorthan either light or gold rum with thehints of spices can be detected alongwith a strong molasses or caramel

overtone Examples of dark rum Brugal Ron anejo Pyrat XO


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Flavored Rum some rum products havebegun selling rum which they haveinfused flavors of fruits such as mango,

orange, citrus, coconut and limke whichis a lime rum found in Sweden. Examples of flavored Rum Captain Morgan, Sailor Jerry, Pango,

Montecristo, Foursquare, MalibuCoconut Rum, Castries Peanut RumCream


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Over proof Rum is rum with alcoholcontent higher than the standard 40%alcohol most of these rums bear

greater than 75% alcohol by volume infact preparations of 151 to 160 proofoccur commonly

Examples of Over Proof Rum

Jamaica's Wray And Nephew WhiteOverproof


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Premium Rum similar to other sippingspirits such as cognac and scotchpremium rum is type of rum considered

with the best quality or also known asexpensive brand Examples of Premium Rum Angostura 1824, Appleton Extra, Atlantico

Private Cask, Bacardi 8 and ReservaLimitada, Barbancourt ReserveEspeciale and Estate Reserve, Barrilito3 Star, Barcel Imperial, Botran Solera

1893, Don Q Gran Anejo


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Types Of rumTypes Of rum

Dry Rum is rum made strictly fromsugarcane juice fermentation itoriginated in panama where it is

commonly referred as seco whichmeans DRY Examples of Dry Rum Appleton Special GoldAppleton Special

WhiteC.J. Wray Dry RumCorubaWray &Nephew Coconut RumWray & NephewWhite Overproof


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Rum types based on rawRum types based on rawmaterial used:material used:

Sugarcane Juice: many French rums(rhums) are made from 100%sugarcane juice, which is then

fermented, distilled and aged. Theserums tend to contain a high level offloral/herbal aromas and clearlydifferentiated from molasses-based

rums. In French-speaking rum-producing countries, rums made fromsugarcane juice are known as "RhumAgricole," to differentiate them from

"Rhum Industriel," which is made from


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Molasses: when sugar processing plants extractsugar from the sugarcane juice, they boil the juiceuntil crystals start to form, leaving behind a thickliquid known as molasses. Depending on how longthey boil the juice and how much sugar they takeout, one is left behind with Grade AMolasses (highest quality - highest percentage offermentable sugar left), Grade BMolasses (slightly lower quality than GradeA), Grade C Molasses, Grade D Molasses and,finally, Black Strap Molasses (lower quality).

The better rums in the market are made usinghigher quality molasses because they container ahigher percentage of fermentable sugars and alower percentage of chemicals (used to extractsugar crystals) that can interfere with yeast duringthe fermentation of the molasses.


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Other: a couple of distilleries (in Eastern Europe,possibly elsewhere) have distilled alcoholfrom fermented sugar beet extracts and haveattempted to sell the resulting alcohol asRum. Fortunately they have faced opposition

from larger markets and have not been ableto export the product as such. Sugar beets, amember of the Chenopodiaceae family, are agreat source of sucrose and a viablealternative to sugarcane when the goal ofcultivation is obtaining sugar as a finalproduct (sugar from sugar beets accounts forabout 30% of the world's production). As ofthe time of this writing, there are no countriesin the world which have passed legislationallowing for alcohol made from fermented

sugar beets to be labeled and sold as rum.


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Rum types based onRum types based onfermentation method:fermentation method:

Natural Fermentation: Naturalfermentation is similar to the processused in the beer industry to makeLambic-style beer. Distilleries rely on

wild, naturally occurring yeast, presentin the air and in the cane juice toconvert the sugars (sucrose) in themash into alcohol. Natural fermentation

takes place in open containers tomaximize the exposure of the mash tothe air. This type of fermentation,depending on the size of the vat, can

take from one to two weeks, and theresults are not always 100% duplicable.


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Controlled Fermentation (batch): In this method,a particular strain of yeast, which is usuallyguarded as one of the distillerys most valuableassets, is introduced into the mash and allowed toperform its job. To reduce the risk of naturalfermentation from occurring, the controlled yeastis first mixed with a small batch of the mash, insome cases just a couple of ounces. Next, theyeast is allowed to multiply and reach apredetermined concentration. This starter is mixedwith a larger amount of liquid, around a gallon,from the mash. This process is repeated two or

three times until a large amount of highlyconcentrated starter is achieved, which is thenadded into the large fermentation tanks.Controlled fermentation done in this way usuallytakes only two to three days and the results arevery predictable and reproducible.


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Controlled Fermentation (continuous): One of thelatest trends in the world of fermentation is that offermenting in a continuous process rather than inbatches. As the name implies, this method consists of amain fermentation tank that continuously receives astream of diluted molasses. While the influx of

molasses keeps the yeast thriving in the medium, anequal amount of liquid is extracted from a differentplace in the fermentation tank, already digested andready to be distilled. While the concept of continuousfermentation is relatively new to the rum industry, it isnot so in other fields, such as the medical industry. Anearly continuous process was a vinegar generator in

which acetobacter attached to wood shavings inside acontainer with one opening on top and another one atthe bottom. Trickling a sugar solution down through thecontainer packed with the wood shavings producedvinegar. The acetic acid discourages contamination atconditions where the acetobacter thrive.


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Rum types based onRum types based ondistillation method:distillation method:

Pot Still: These are the earliest distillation devices (alsoused in the production of Brandy and Scotch). A basicpot still consists of three parts: the kettle, where theliquid mixture is boiled, the condenser, which coolsdown the vapors coming from the kettle, and thegooseneck, which connects the kettle to the condenser.

The liquid obtained from this type of distillation is alsoknown as single distillate, since it is processedthrough the still only once. Typically this liquid isprocessed a second time, thus producing a doubledistillate which is cleaner and stronger than the singledistillate. Several distilleries have taken this a stepfurther by running the distillate a third, even a fourth

time through the still, obtaining a cleaner, stronger,more rectified spirit at the end of each run. Becausethe amount of liquid that can be distilled at one timewith a pot still is limited to the size of the kettle,distillers employing this method must perform theirwork batch by batch, which is a very labor intensiveprocess (the kettle must be cleaned in between

batches).


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Column Still: The continuous distillation system wascreated in an attempt to make the distillation processmore consistent. It also reduced the amount of workrequired to process each batch, thus allowing for highervolumes of alcohol to be produced. A distillationcolumn is constructed much like a vertical maze, made

up of a number of horizontal trays placed at differentlevels throughout the column. Here the fermentedliquid mixture is introduced into the column at itshighest level while steam is introduced at its lowestlevel. As the liquid makes its way down the column, itis heated by the surrounding steam, and the alcohol inthe mix is vaporized. Once it reaches the bottom of the

column, the wash contains no alcohol and is removedthrough a release valve. The saturated steam iscollected from the top of the column and is then cooleddown, allowing it to condense. Depending on the typeof alcohol desired, column still operators will employseveral columns, each one feeding the next, each oneproducing a cleaner, stronger, more "rectified" spirit.


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Rum types based on age:Rum types based on age:

Unaged: Technically, unaged rum is notrum, but ratheraguardiente, which isethyl alcohol with or without a lot ofcongeners, depending on the

distillation method. There have beenclaims by some companies that theirproducts are "bottle-aged" or "aged instainless steel containers." Both of

these mean the alcohol is unaged, asonly time spent inside a wooden barrelconstitutes as aging.Rum does notage in stainless steel containers or

glass bottles, contrary to claimsmade by some creative marketers


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Aged: The age of a rum refers exclusively to theamount of time the rum spent inside a wooden(typically oak) barrel prior to bottling. In the USA,if a rum label displays an age statement, by lawthis age has to be that of the youngestrum in theblend (if the rum is blended). In Europe, the samerum's label can instead display the age ofthe oldestrum in the blend (if the rum isblended). Some countries allow barrels in theiraging warehouses to be refilled, which reduces theamount of airspace and thus reduces the amountof rum lost to evaporation. Other countries do not

allow refilling, resulting in higher evaporationlosses each year. Age alone is not an indicator ofquality, as climate (natural and artificial) dictatehow the rum interacts with the barrel while in theaging warehouses. Knowing where a rum comesfrom, the laws of that country, and the age

statement (if one is provided) on the label, are allpieces of the puzzle needed to fully understand a


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Rum types based on blendingRum types based on blendingtechnique:technique:

Single Barrel: In its purest form, a Single Barrel Rumis one where each bottle of finished product isclearly identified with the barrel that it was filledfrom. Depending on the laws of the country, somebarrels may be close to full (if the laws allow forrefilling the barrels) or may be at 70-80%capacity. A typical 200 liter barrel will yield atmost 22 cases of 12 750ml bottles each. Becausebarrels tend to vary a lot between them (due totannins, resins, etc.), each lot will havecharacteristics that make it unique and differentfrom other lots. Some companies empty hundreds

of barrels of rum into a large mixing wooden vat,where the rum rests for weeks or months beforebeing bottled, calling the resulting product a"single barrel", referring to the mixing vat, ratherthan to the individual barrels.


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Solera: The Solera method is sometimesemployed in the blending of rums. Originallydeveloped by the Spanish and often used inthe production of Sherries, it consists of aseries of barrels placed in long rows, stacked

four, five or more levels high, each rowcontaining a different vintage.Rum ready tobe bottled is drawn from the bottom level ofbarrels. Only about one third of the rum ineach barrel is removed. At this point, rumfrom the barrels above is used to refill the

bottom barrels and so forth until all the levelsare full again. Each year, as the new rum isadded to the top barrel, some rum is moveddown to the next level for aging. As a result,the young rum picks up some of the

characteristics of the older rum and providesconsistent quality year after year.


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Other: By definition, blending is the art (morethan science) of mixing different rums ofdifferent types and ages together, and whendesired, adding flavoring or coloring agents.Most rums produced in the world are blendedafter maturation to achieve the particularcharacteristics desired. Blending usually takesplace in very large containers whereindividual barrels are emptied and mixedtogether to ensure product consistency. Somedistilleries will blend pot still rum and columnstill rum together to come up with the variousproducts they sell. Other companies will mixcolumn still rums of different ages and styles(some lighter, some heavier) in order toachieve unique flavor profiles.


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Rum types based on style:Rum types based on style:

American (Colonial): This style of rum isreminiscent of the original productdistilled in the early years byenterprising Colonials with brandy-making experience. The rum was pot-stilled, had a high level of congenersand was aged (more than likely very

briefly), in oak containers only longenough to transport it to markets andto keep it while being sold to eagerconsumers.


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Cuban and Puerto Rican: The PuertoRican rum style is derived from theCuban style, in which the goal is todistill the lightest, cleanest, mostrectified alcohol possible, and then toadd flavor to it only through carefulaging and blending. For this reason,

Cuban and Puerto Rican rums areconsidered to be "light" rums.


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French: Not all rums (rhums) made inFrench-speaking countries areconsidered to be French in style. Onlythose distilled in pot stills fromfermented sugarcane juice (as opposedto distilled from molasses) areconsidered French in style. French

rums are characterized by a largeamount of congeners that result inincreased aldehydes (fruity and floralnotes).


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Jamaican/Guyanese: Epitomized bydark, heavy and potent products, rumsfrom these two countries haveestablished defined this category and,subsequently, have fought against theensuing stereotype. While not all rumsproduced today in these two countries

are true to the original style, a few ofthem continue to perpetuate it,perhaps no one more than Myer's

Jamaican Rum.


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Naval (British Royal Navy): Rum wasdistributed to British sailors daily as aration meant to keep morale high, a muchneeded incentive since the work wasarduous and financially not veryrewarding. Naval rum was rarelypurchased from a single country/distillery,instead the Admiralty had a "recipe" whichtypically included combining rums fromBarbados, Jamaica and Guyana (read

"Rum Yesterday and Today" by High Barty-King and Anton Massel for moreinformation). While Pusser's is the mostcommonly name representative of thisgenre, British Royal Navy Imperial Rum is

the most authentic.


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Spanish: When Spanish settlers arrivedto the New World, they brought theirbrandy-making skills (and equipment)with them. It did not take a very long

time for them to start using locallyabundant fruits and sugarcane toproduce alcohol. Spanish-style rumsare characterized by their highly-fruity,

brandy-like bouquet, with dominantraisin/currant/berry elements. Whilethese can be produced using columnstills, most rums in this category areproduced by distilleries that employ potstills.


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Other: Different countries around theworld are using forms of sugar that arereadily available in their markets butwhich are not typical outside their

countries. One such example isMexico, where some distilleries havebegan fermenting anddistillingpiloncillo, which is a very

unrefined and moist form of brownsugar. Rums distilled from piloncillohave very peculiar organolepticproperties that distinguish them fromother rums. Future practice will dictateif this is the beginning of a "Mexican


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Rum types based on addedRum types based on addedflavors:flavors:

Fruit Flavored: For the most part, fruit-flavored rums sold throughout theworld are nothing more than un-agedalcohol (ethanol) with flavoring,coloring (sometimes) and sweeteneradded. Such products should not besold as rum, since they are made with

un-aged alcohol.


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Other: there are rum-based beverages orinfusions available throughout theCaribbean which fall exclusively inneither of the previous two categories.


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Rum types based on alcoholRum types based on alcoholcontent:content:

Regular/Standard: Any rum that is bottled and soldwith an alcohol strength between 35% and 45%.

Strong and Over-proof: Strong rums have alcoholstrengths over 45%, typically around 55% butlower than 75%. Over-proof rums have alcohol

strengths of 75% or higher. Exercise caution whentasting these rums, either dilute them (up to 50%)with water or drastically adjust the amountsampled. Ice does not float on over-proof rums(due to its specific weight).

Rum Liqueur: laws vary from country to country

regarding what constitutes a liqueur but everyoneagrees that the alcohol strength is lower than thatof straight rum, and that the sugar content is quiteelevated. The combination of low alcohol andhigh sugar result in a smooth-tasting productwhich people with a low tolerance for alcohol tend

to favor.

Rum types based on color:Rum types based on color:


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Rum types based on color:Rum types based on color:

White: Also knownas Clear, Crystal, Blanco, Plata. Thisis the most popular color (by volume) inthe world, since it is the cheapest toproduce. Most white rums are un-aged,although there are notable exceptions,including Flor de Caa Extra Dry 4 Year

Old from Nicaragua, which is carbonfiltered after aging for 4 years toremove the color.


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Gold: Also known as Oro. This colordenotes aging, as the color is derivedfrom tannins in the barrel staves.Unfortunately the color can also beeasily obtained by adding caramel ormolasses to white rum. Whenassessing the age of a rum based on its

Golden/amber color, look for the signsof true aging (oakiness, in the aromaand the taste, for example) and watchout for the signs of caramel.


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Dark/Black: Like the Gold rums above,the dark color can be obtainednaturally (legitimately) through carefulaging, but is most often the result ofadditives incorporated into the recipeto obtain a dramatic effect.


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Other: If there is a food-grade coloringagent available, it is a matter of timebefore someone decides to add it torum. One example of how this can bedone correctly and profitably is RedRum.


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Rum types based onRum types based onmarketing hype:marketing hype:

Creative marketers have used thefollowing categories to identify theirrums and separate them from thecompetitors'. By themselves, these

classifications have nothing to do withthe rum's age, fermentation,distillation, blending or style. Good andbad quality rums have been claimed to

fall in these categories without anyquantitative justification, other thanprice:

Premium, Super Premium, Ultra

Premium, Reserve, SpecialReserve Famil Reserve.


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Distillation: pot stillDistillation: pot still


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Distillation: column stillDistillation: column still


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Rum ingredientsRum ingredients

All about Rum

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