Rum

Question 1

Rum Classification

Answer 1

US:

• Spirit distilled from the fermented juice of sugarcane, sugarcane syrup, sugarcane molasses, or other sugarcane by-products.
• Distilled at less than 190 proof (95% ABV)
• Bottled at no less than 80 proof (40% ABV)

EU:

• Must be a spirit produced by the fermentation and distillation of molasses, syrup produced in the manufacture of cane sugar or sugarcane juice itself.
• Distilled at less than 192 proof (96% ABV)
• Bottled at no less than 75 proof (37.5% ABV).

Question 2

Rum History and Geography

Answer 2

The history is connected to the sources of sugarcane.

Slavery helped rum spread throughout the West Indies.

Rum production was also part of the early history of the US. Dozens of distilleries were established in the colonies. By 1775, 12 million gallons of rum made with imported caribbean molasses were being consumed by American colonists.

In the mid-1800’s in Cuba, the family,y of Don Facundo Barcardi began to produce rum on a large scale. Industrializing the production of rum.

Question 3

Rum Production

Answer 3

Sugarcane is one of the hardest plants to harvest for spirit production.

2 types of rum:

• Agricultural rum (rhum agricole): sugarcane juice is the base
• Industrial rum (rhum industriel): Molasses is the base.

Mash is created for fermentation by diluting the sugarcane juice or molasses with water.

Can be distilled in pot or column stills.

No required to be aged

The maturation process influences the aroma and flavor by creating congeners in the aging distillate.

Up to 10% of the rum can be lost due to evaporation.

Question 4

Rum - White

Answer 4

Colorless and may be labeled as clear, crystal, blanco, silver or plata.

Has a light and sweet taste.

Question 5

Rum - Amber/gold

Answer 5

Coloring denotes some aging with the color coming from the wooden barrels.

More pronounced and rich flavor that white or silver rum.

Question 6

Rum - Dark

Answer 6

Aged in charred oak barrels for 5-7 years or longer.

Full-bodied flavor.

Aging mellows and improves the taste by adding a smoky oak tone.

Question 7

Rum - Flavored

Answer 7

Must be made with natural flavorings.

In the US, they must be bottled at a minimum 60 proof (30% ABV) and if there is a predominate flavor, it must be on the label.,

Question 8

Rum - Overproofed

Answer 8

Overproof rum is bottled between 125-150 proof (62.5-75% ABV)

Question 9

Rum - Jamaican

Answer 9

Unique production by using yeast source called dunder.

Dunder: yeast made from highly acidic, yeast rich foam leftovers from the still after distillation.

Question 10

Rum - Martinique

Answer 10

Rhum agricole from Martinique has been granted AOC (appellation d’origine contrôlée).

3 styles:

Rhum Blanc Martinique - White, colorless 3 months.

Rhum Martinique Élevé Sous Bois - Cask-aged for at least 12 months.

Rhum Martinique Vieux - extra aged for at lease 3 years.

Question 11

Rum - Demerara

Answer 11

Produced in Guyana

Question 12

Rum - Barbados

Answer 12

Wide variety of rum mainly from molasses

Mount Gay founded in Barbados in 1703 World’s oldest documented rum brand.

Question 13

Rum - Brazil

Answer 13

Cachaça produced from sugarcane juice and is one of the most widely consumed spirit on the planet.

Fresh and light with grassy and herbal flavors.

Question 14

Rum - Puerto Rican

Answer 14

Light style of rum with delicate, clean, floral notes.

Most are of the cuban style developed in 1862 by Bacardi

Must be aged at least 1 year.