Rums of the World

Question 1

Define: Dunder

Answer 1

The yeast-rich leftovers that remain in the still after distillation is complete.

Question 2

Tubs sometimes used to age and concentrate dunder

Answer 2

Muck Pits

Question 3

The range of new-make spirits typically produced by Jamaican rum distilleries

Answer 3

Marques (Marks)

Question 4

Four traditional styles of base rum produced in Jamaica, listed in order from lowest ester content to highest

Answer 4

1. Common Cleans
2. Plummers
3. Wedderburns
4. Continental Flavoreds

Question 5

What does JRASTA stand for?

Answer 5

Jamaica Rum and Spirits Traders Association

Question 6

Rum with AOC status

Answer 6

Rhum Agricole Martinique

Question 7

Country of origin: Rhum Barbancourt

Answer 7

Haiti

Question 8

Traditional, naturally fermented sugarcane spirit produced throughout Haiti

Answer 8

Clairin

Question 9

Country of origin: Demerara Rum

Answer 9

Guyana

Question 10

Leading brand produced by Demerara Distilleries

Answer 10

El Dorado

Question 11

World’s oldest documented rum brand and island of origin

Answer 11

Mount Gay - founded in 1703 on Barbados

Question 12

Island nation in the Indian Ocean known for rum production; only produced molasses-based rum until 2006

Answer 12

Mauritius

Question 13

Production requirements for Ron de Venezuela DOC

Answer 13

1. 100% Venezuelan sugarcane
2. diluted to 60% ABV before aging
3. aged in white oak for min. 2 years in barrels no larger than 150 liters
4. bottled between 40%-50% ABV

Question 14

Three main regions of production for Ron de Venezuela DOC

Answer 14

Central West - 80% of all Venezuelan rum
Central Region - 15% of all Venezuelan rum
East Coast - 5% of all Venezuelan rum

Question 15

Molasses-based ferment, as used in Cuba

Answer 15

Vino de Cana

Question 16

Cuban rum masters

Answer 16

Maestros Roneros

Question 17

Aging requirement for Cuban rum

Answer 17

minimum 2 years in oak barrels

Question 18

Unique Brazilian product produced from sugarcane juice

Answer 18

Cachaca

Question 19

Producer of Puerto Rican rum - operates one of the biggest distilleries in the world

Answer 19

Bacardi

Question 20

What style of rum is Thomas Tew?

Answer 20

New England Style

Question 21

What is the EHP still?

Answer 21

EHP = Edward Henry Porter. The last working wooden coffey still in existence (built in 1880)

Question 22

What are the 4 categories of Jamaican rum and how are they defined?

Answer 22

1. Common Cleans - lowest level of esters, known for light, floral aromas
2. Plummers - tend to have aromas of tropical fruit
3. Wedderburns - aromatic, flavorful, structured
4. Continental Flavoreds - higest level of esters, with pungent, medicinal aromas

Question 23

What are the 4 categories of Rhum Martinique and their aging requirements?

Answer 23

1. Rhum Blanc - min 8 weeks with no oak requirement. If oak is used, max 3 months
2. Eleve Sous Bois - min 12 months in oak
3. Ambre - min 18 months in oak
4. Vieux - min 3 years in oak barrels smaller than 650 liters

Question 24

‘VO’, ‘VSOP’ and ‘XO’ may be used on labels for Rhum Martinique. What are the aging requirements?

Answer 24

VO - min 3 years in oak
VSOP - min 4 years in oak
XO - min 6 years in oak

Question 25

What countries are known for 'French style' rum?

Answer 25

Guadelupe, Haiti, Martinique

Question 26

What countries are known for 'British style' rum?

Answer 26

Jamaica, Guyana, Barbados, Trinidad/Tobago, St. Lucia

Question 27

What countries are known for 'Spanish style' rum?

Answer 27

Cuba, Puerto Rico, Guatemala, DR, Nicaragua, Panama, Colombia, St. Croix, Venezuela

Question 28

Production requirements for Jamaican rum

Answer 28

1. must be fermented and distilled in an area of the island within limestone aquifer water basins 2. must be produced using sugarcane juice or sugarcane by-product 3. no caramel coloring, sweeteners, or other additives allowed unless approved by commissioner 4. must be tested and approved by JRASTA

Question 29

What are the two approved sugarcane species for Rhum Martinique?

Answer 29

Saccharum Officinarium and saccharum spontaneum | hybrids of these are also allowed

Question 30

Production requirements for Rhum Martinique

Answer 30

1. fermentation tanks must be open, with a max temperature of 38.5 degrees C (101F) 2. Fermentation must be completed within 120 hours 3. Distillation must occur in a specific type of continuous still that has 3 elements - heating chamber, stripping column, condensation column 4. Rectification not allowed