Introduction to Rum

Question 1

Required base ingredient(s) for rum

Answer 1

Must be products derived from sugarcane.

i.e. sugarcane juice, sugarcane syrup, molasses, and other sugarcane by-products

Question 2

Minimum ABV of US rum

Answer 2

40%

Question 3

Minimum ABV of EU rum

Answer 3

37.5%

Question 4

Required distillation proof for US rum

Answer 4

Less than 190

Question 5

Required distillation proof for EU rum

Answer 5

Less than 192

Question 6

What style of rum is produced using freshly-pressed sugarcane juice?

Answer 6

Agricultural Rum (Rhum Agricole)

Question 7

Species of sugarcane used in rum production

Answer 7

saccharum officinarium

Question 8

Upon harvest, sugarcane contains what percentage of sugar by weight?

Answer 8

10%-13%

Question 9

Approximate concentration of freshly-pressed sugarcane juice

Answer 9

16%

Question 10

Term(s) used for rum produced from molasses

Answer 10

Industrial Rum (Rhum Industriel)
Traditional Rum

Question 11

Term used for sugarcane juice that has been reduced to approx. 60% sugar concentration

Answer 11

virgin sugarcane honey

Question 12

What are the grades of molasses, and what do they mean?

Answer 12

Grade A: highest concentration of fermentable sugar
Grades B, C, D: decreasing concentration of fermentable sugar
Blackstrap: lowest in quality and sugar content

Question 13

How does natural fermentation differ from that using proprietary yeasts?

Answer 13

1. Proprietary yeasts complete the conversion of sugar to alcohol in 2-3 days, whereas natural fermentation takes 1-several weeks
2. Proprietary yeasts create a lighter-style rum, whereas natural fermentation creates more esters; the resulting rum has more character and aroma

Question 14

Method(s) of distillation used for rum

Answer 14

There is no standard distillation method, so a range of techniques is used.