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WSET ® Level 2 Spirits > Rum and Cachaça > Flashcards

Flashcards in Rum and Cachaça Deck (37)
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1

What are all rums are made from?

Sugar Cane

2

Where is the center of rum production?

The Caribbean

3

The part of the sugar cane plant that is harvested for sugar?

The stems

4

What is molasses?

A byproduct of the sugar process that is commonly used for rum production.

5

What are characteristics of rum made from sugar cane juice?

Rum made from sugar cane juice have vegetal, grassy and fruity aromas.

6

When is the highest quality molasses produced?

It is produced at the beginning of the sugar-refining process.

7

What must be done before fermentation of molasses?

 Water must be added to dilute the liquid.

8

What are high-ester rums?

Often pot-stilled rums with exaggerated pungent and fruity aromas that are found in the production traditions of Jamaica.

9

What term is used to describe an individual, newly made rum?

Marks

 

10

Describe light marks rum.

Rums that have been distilled to a relatively high strength, often in excess of 90% abv, in a column still. They play an important role in making golden rums.

11

Describe heavy marks rum.

Rums that have been distilled to a relatively low strength, normally made in a pot still. They are usually oak aged.

12

What is the impact of a short column still?

They are often used for many sugar cane juice rums, the impact is low distillation strength and accentuated flavors.

13

What are the flavors of oak-aged heavy mark rums?

Bruised fruit, over-ripe banana and rancio flavors

14
True or False:

  Rums are never blends.

False

Rums are often blends of different marks or ages, from different distilleries or even within a single distillery. This is done for complexity.

15

What three techniques can distiller use after a blend is made?

  1. Filter with activated charcoal to remove color, this is done with short aged rums
  2. Adding caramel color
  3. Sweetening before bottling to complement the fruit and rancio aromas

16

Spiced rums are considered to be what?

Flavored spirits

17

What are the three main cultural styles of Caribbean rum?

English, French and Spanish

18

Visually, how do we classify?

By color

19

Describe White Rum

  • Water-white and colorless
  • May be oak aged
  • Can be light to pronounced in aromas, but are almost always light

20

Describe golden or amber rum.

  • Most of the color comes from oak aging, with caramel used for color balancing and consistency
  • Blends will be up to the producer or local tradition
  • Medium level of sweetness

21

What are the the two types of Dark Rum?

Those with extended oak aging, having black banana, meaty, leather flavors, and those with significant caramel coloring with distinct cane sugar aromas.

22

Describe rancio flavors.

Black banana, meaty, leathery flavors and a deep color that develops over time aging in oak barrels.

23

How did the British colonization of the Caribbean affect the rum making traditions?

The British Navy served a daily ration of rum until 1970. Because this rum was diluted, it needed to be full of character and have heavy marks.

24

What was the style of rum from the countries of Jamaica and Guyana?

The tradition in these two places is for heavier style rum because they were colonized by the British. Rums from these countries were often blended.

25

What is the style of rum associated with Jamaica?

High-ester rums with dramatic fruity flavors

26

What is the style of rum associated with Guyana?

Rums with richness, well-suited for aging in oak casks.

27

What is the style of rum coming from Barbados?

These rums are also influenced by the British, but smoother, softer notes.

28

What two Caribbean islands are associated with the French style?

Martinique and Guadeloupe

29

What is Rhum Agricole and where is it from?

Rums from Martinique and Guadeloupe, made using sugar cane juice in short column stills.

30
True or False:

Rhum Agricole is generally going to be sweeter than Spanish style rums.

False

It will typically be drier, although not completely dry, so are often considered dry or just off-dry.