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WSET Spirits Lvl 2 > Sugar Cane Spirits > Flashcards

Sugar Cane Spirits Flashcards

1
Q

Sugar Cane thrives in

A

Hot regions

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2
Q

How is the sugarcane harvested?

A

Leaves are removed and the stems are cut close to the ground (preserving the roots)

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3
Q

How is sugarcane juice extracted?

A

After harvest, they are immediately milled (releasing the juice)

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4
Q

Fermentation of sugarcane juice must begin

A

Immediately to avoid spoilage

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5
Q

Rums that are made with sugar cane juice have these pronounced aromas

A

•Vegetal
•Grassy
•Herbaceous

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6
Q

How is cane syrup produced?

A

Cane juice is heated to evaporate water so cane juice is concentrated

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7
Q

How is molasses made?

A

Cane syrup is heated evaporating even more water forming sugar crystals. The residue from this process is molasses.

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8
Q

What grade of molasses is mostly used in the Caribbean?

A

Blackstrap molasses

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9
Q

Before fermenting cane syrup or molasses

A

They must be diluted with water

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10
Q

Rums made from sugar cane syrup or molasses have what typical aromas?

A

•Toffee
•Caramel
•Brown sugar

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11
Q

What is an important production tradition of Jamaican rum?

A

High levels of fruity esters

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12
Q

What are high ester rums?

A

Exaggerated tropical fruit aromas in combination with pot distillation creating a pungent and pronounced Jamaican rum

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13
Q

What is one of the many techniques used to create character fermented liquids?

A

Ambient yeast

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14
Q

Due to the diversity in usage of column and pot stills newly made rums are either referred to as either?

A

Light or heavy marks (marque)

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15
Q

Caribbean rum that is shipped to Europe to mature in barrels is called?

A

Continentally aged

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16
Q

Tropically aged rums are

A

Rums that mature in the Caribbean instead of being sent to Europe

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17
Q

What are light marks?

A

High strength often above 90%ABV produced in column stills with light flavor intensity

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18
Q

What are heavy marks?

A

Low strength typically produced in pot still with flavor diversity that vary from fruity (high ester) and rich and earthy

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19
Q

Caribbean distillers are highly skilled in __ distillation and that have unique designs and can create a diversity of flavors

A

Pot

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20
Q

Is run usually a blend or a pure spirit?

A

It is almost always blend including different distilleries, different countries, and/or blends of different marks

21
Q

Why do distillers choose to blend rums?

A

To create character and complexity

22
Q

What does the final style of a blend of rum depend on?

A

•Age of rums used
•If light or heavy marks make up the majority of the blend

23
Q

Once a blend is made what are 3 techniques that can be used (if permitted) that can affect the style in rum

A

•Maturation coloration removed by activated charcoal
•Caramel coloring
•sweetened

24
Q

Do rums that go through charcoal filtration retain the components of aged rums?

A

The smoothness remains but rarely have overt oak flavors

25
Q

Why is caramel coloring used?

A

To maintain a color consistency

26
Q

Deeply colored rums that get most their color from caramel coloring have these characteristics.

A

•lacking in oak aromas
•may have burnt brown sugar aromas
•bitter taste

27
Q

Jamaica restricts the usage of __ in their rums

A

Sugar

28
Q

Which rums are usually sweetened with sugar?

A

Rums that are matured in oak

29
Q

Why is rum often portrayed as a category without any rules?

A

Rum has a simple definition of being a spirit made from sugar cane that is not neutral

30
Q

What are the 3 color categories rums are divided into and does color affect quality or style?

A

•White, gold, amber/dark
•No because caramel coming is often added or taken away

31
Q

The islands of Martinique and Guadeloupe where rhum agricole is best known is in what country and governance?

A

France

32
Q

Martinique and Guadeloupe are best known for what type of rum?

A

Rum agricole

33
Q

What are the processes and characteristics of rhum agricole?

A

•a characterful column distilled rum made from sugar cane juice

34
Q

Martinique has its own appellation that is similar to the rules in the production of?

A

Cognac and Armagnac

35
Q

What is rhum Blanc?

A

A colorless and dry agricole that is unaged and stored in inert vessels that have pronounced herbaceous and grassy flavors from cane juice

36
Q

Where is rhum Blanc made?

A

Martinique and Guadeloupe

37
Q

What is Rhum vieux?

A

Minimum 3 year Oak aged rum from Martinique or Guadeloupe with the best examples expressing recognizable cane juice character balanced with vanilla and spice

38
Q

What are the 3 best known rums from Martinique/Guadalupe and what separates them?

A

•Rhum agricole-characterful colum distilled
•Rhum Blanc- Unaged in inert vessels
•Rhum Vieux-Aged minimum of 3 years

39
Q

What country tightly regulates rum production?

A

Cuba

40
Q

What are the requirements of Cuban rum?

A

•Molasses+ column still spirits at high strength
•old oak maturation
•

41
Q

Any colorless Cuban runs have been ___ and shortly aged in old oak barrels that do not characterize oak aromas

A

Filtered

42
Q

What is the aim of maturing a Cuban rum in old oak barrels?

A

Enhancing the texture

43
Q

What are the characteristics of a Cuban rum?

A

•dry
•light/medium aromas of toffee and fruit (molasses and fermentation)
•Oak aromas vary from nothing /delicate/complex and rich

44
Q

Puerto Rican distill their rums in a similar way to?

A

Cuba

45
Q

What style of rum is Jamaica best known for?

A

Dry over proof rums (very high ABV)

46
Q

What characteristics are best known in a Jamaican rum?

A

•Dry
•Characterful fruity Esters
•unaged or oaked
•molasses
•overproof

47
Q

What are overproof rums?

A

High ester, unaged, unusually high ABV/ typically Jamaican

48
Q

Aged and bottled rums labeled Jamaica Rum must be?

A

Dry

49
Q

Why is there confusion with Jamaican rum labeling?

A

“Rum of Jamaica” and “Jamaican Rum” can be sweetened but Jamaica Rum must be dry

WSET Spirits Lvl 2 (4 decks)

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