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CSS > Rums of the World > Flashcards

Rums of the World Flashcards

1
Q

Define: Dunder

A

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

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2
Q

Tubs sometimes used to age and concentrate dunder

A

Muck Pits

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3
Q

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

A

Marques (Marks)

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4
Q

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

A
  1. Common Cleans
  2. Plummers
  3. Wedderburns
  4. Continental Flavoreds
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5
Q

What does JRASTA stand for?

A

Jamaica Rum and Spirits Traders Association

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6
Q

Rum with AOC status

A

Rhum Agricole Martinique

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7
Q

Country of origin: Rhum Barbancourt

A

Haiti

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8
Q

Traditional, naturally fermented sugarcane spirit produced throughout Haiti

A

Clairin

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9
Q

Country of origin: Demerara Rum

A

Guyana

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10
Q

Leading brand produced by Demerara Distilleries

A

El Dorado

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11
Q

World’s oldest documented rum brand and island of origin

A

Mount Gay - founded in 1703 on Barbados

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12
Q

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

A

Mauritius

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13
Q

Production requirements for Ron de Venezuela DOC

A
  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
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14
Q

Three main regions of production for Ron de Venezuela DOC

A

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

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15
Q

Molasses-based ferment, as used in Cuba

A

Vino de Cana

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16
Q

Cuban rum masters

A

Maestros Roneros

17
Q

Aging requirement for Cuban rum

A

minimum 2 years in oak barrels

18
Q

Unique Brazilian product produced from sugarcane juice

A

Cachaca

19
Q

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

A

Bacardi

20
Q

What style of rum is Thomas Tew?

A

New England Style

21
Q

What is the EHP still?

A

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

22
Q

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

A
  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
23
Q

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

A
  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
24
Q

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

A

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

25
Q

What countries are known for ‘French style’ rum?

A

Guadelupe, Haiti, Martinique

26
Q

What countries are known for ‘British style’ rum?

A

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

27
Q

What countries are known for ‘Spanish style’ rum?

A

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

28
Q

Production requirements for Jamaican rum

A
  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
29
Q

What are the two approved sugarcane species for Rhum Martinique?

A

Saccharum Officinarium and saccharum spontaneum

hybrids of these are also allowed

30
Q

Production requirements for Rhum Martinique

A
  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

CSS (20 decks)

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