Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CSS > CHAPTER 6 - RUMS > Flashcards

CHAPTER 6 - RUMS Flashcards

1
Q

Where can rum be produced? What is the restriction?

A

Anywhere. If a geographic name is on the label, it must come from that respective country.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What plant is all rum derived from?

A

The sugarcane plant.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define: Rum

A
  1. Distilled at less than 190 Proof for a fermented mash of sugarcane juice or the by-product of sugar production, molasses.
  2. Bottled at no less than 80 Proof
  3. Must have the aroma and flavor attributes characteristic of rum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Does rum require wood maturation?

A

No, its optional.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How did sugarcane become introduced to the Caribbean Islands?

A

1492, Christopher Columbus brought sugarcane cuttings from the Canary Islands to the West Indies.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Where is it believed that sugarcane originated?

A

New Guinea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

When is sugarcane first documented?

A

4th century B.C.E. Alexander the Great’s Invasion into India.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Define: Saccharum

A

the Latin work for sugar, a possible source for the name “rum”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Define: Rumbullion

A

the Great Tempest, a possible source for the name “rum”, coined after rums from Barbados

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Define: Rombustion

A

A strong liquid, a slang expression for the effects of rum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

When is the term “Kill-Devil” used in relation to rum?

A

A synonym for the first rums made in Barbados

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Who was the primary work force for rum production?

A

Slaves

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Explain the Triangle Trade Route

A
  1. Slaves were shipped from Africa to the West Indies, and traded for molasses.
  2. The ship sailed to New England and the molasses was traded for rum .
  3. The ship sailed to Western Africa where it would trade the rum for slaves.
    This cycle would continue until the early 1800’s.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What was the rum consumption levels in the American colonies?

A

1775, 12 million gallons total or 4 gallons per person/annually

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Did rum play a factor in the Revolutionary War?

A

Yes, the taxes imposed on tea and rum could have help spark the revolution.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What spirit caused the decline in rum’s popularity in the USA?

A

Whiskey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Define: Sugarcane

A
  1. Grass Family: Gramineae

2. Species name: Saccharum Officinarum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Are there multiple sugarcane varieties used to produce rum?

A

Yes. There is not restriction, selection is based on what a producer feels grows best in an area. There is one exception!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What rum producing area has an AOC and restricts the varieties that can be used? How many? What is the most prized?

A
  1. Martinique, rhum agricole has an AOC.
  2. 12 varieties are approved.
  3. Blue Cane
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the (4) environmental factors that effect rums flavor?

A
  1. Sugarcane variety
  2. Soil
  3. Climate
  4. Weather
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How is sugarcane harvested?

A
  1. Manual.
  2. Manual after burning
  3. Machine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are the pros and cons to burning the sugarcane prior to harvest?

A

Pro: removal of the sharp leaves, elimination of snakes and vermin
Con: reduces moisture and makes pressing harder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the percentage of sugarcane is “sugar” at harvest?

A

10-13%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

List the (3) steps to prepare sugarcane after harvest:

A
  1. Wash sugarcane
  2. Chop, mill, and crush with water to extract sugar
  3. Juice from milling is filtered to remove cane residue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the sugar concentration after preparation?

A

16%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is the sugar concentration after evaporation of the sugarcane juice?

A

60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Define: Virgin Honey

A

The resulting thick liquid from the evaporation of the sugarcane juice, a high-grade form of molasses.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is done with the “virgin honey” in rum production?

A
  1. It is evaporated until sugar crystals form.

2. A centrifuge separates the sugar crystals and molasses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are sugar crystals used for?

A

They are sold as sugar, which may or may not be further refined.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What are the two purposes for molasses?

A
  1. Rum

2. Animal feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What are the two primary bases to a rum mash and how is it made?

A
  1. Sugarcane Juice

2. Molasses - both are diluted with water to allow fermentation to occur.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Can wild yeast be used in rum production?

A

Yes, but a cultured yeast is eventually needed to complete the fermentation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is the length of the average rum fermentation?

A

2-3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What are the (4) factors that effect the length of time?

A
  1. Type of yeast
  2. Fermentation temperature
  3. Sugar concentration
  4. Nutrients in the mash
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

The lighter the rum, the faster or slower the fermentation?

A

Faster

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Define: Dunder

A

An acidic residue produced during the distillation process, and its acidic content promotes yeast propagation. Used everywhere, but most associated with Jamaican rum. (aka backset - whiskey)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Define: Skimmings

A

Froth produced during the sugarcane boiling process. Influences flavor or rum if added to the wash.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the percentage of rum lost through evaporation during the maturation process?

A

10% per year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is the average aging requirement for rum in most countries? What is the average time it is actually barrel matured?

A

One year.

Two years.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What are the two raw materials used in Rum Production?

A
  1. Sugarcane Juice

2. Molasses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Define: Rhum Agricole

A

Rum made from sugarcane juice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What production areas are known for Rhum Agricole?

A

The French-owned islands, such as Martinique

43
Q

What aromas distinguish Rhum Agricole?

A

floral / herbal aromas

44
Q

Define: Molasses

A

very viscous, concentrated sugarcane juice left after the sugar crystals have been removed.

45
Q

What are the levels of quality in Molasses from Highest to lowest?

A
  1. Grade A
  2. Grade B
  3. Grade C
  4. Grade D
  5. Black Strap Molasses
46
Q

Which grade of molasses has the highest level of fermentable sugar and the least amount of chemicals that would interfere with the working yeast?

A

Grade A

47
Q

What are the (2) Methods of fermentation, explain:

A
  1. Natural Fermentation = wild yeast, one or more weeks long, and results vary
  2. Controlled Batch Fermentation = start yeast is formed then inoculated to entire mash in a closed vessel.
48
Q

Explain how a starter batch of yeast for rum fermentation is produced:

A

First a small quantity of yeast is mixed with a small batch of mash, in an aerobic environment, so as not to produce alcohol. This is repeated until population is high enough to work the entire closed fermentation vessel.

49
Q

Rum: Which distillation method require the most capital investment?

A

Continuous Column Still

50
Q

What is another name for fermented rum mash?

A

Beer

51
Q

After the first distillation in a pot still, what is the product called?

A

Low wine

52
Q

Rum: What is the average ABV for product coming out of the Spirit Still?

A

85%

53
Q

Rum: Products coming out of which type of still require longer aging?

A

Pot Still

54
Q

Rum: What is the benefit of doing the second distillation through a short rectifying column still (first was pot stilled)?

A
  1. Better control of Proof

2. Better control of congener level

55
Q

Rum: Which distillation method do most rums undergo?

A

Continuous Column Still

56
Q

Does clear color in a rum indicate that it is unaged?

A

No, it could still have been aged for several months, or else the color could have been removed.

57
Q

Does bottle-aging or stainless steel storage of the wine change the rum?

A

No

58
Q

In the US, what does the age on a label of rum indicate?

A

The age has to be that of the youngest rum in the blend (assuming that the rum is blended)

59
Q

What does the term “Anjeo” refer to on a rum label?

A

It has been aged at least one year

60
Q

List the (3) types of blending techniques in Rum:

A
  1. Single Barrel
  2. Batch Blending
  3. Solera Blending
61
Q

Rum: Explain what Single Barrel Aging is:

A

Where each bottle of finished rum has a designation of the aging barrel form which it was filled. Aroma and flavors are unique.
200L = 22 cases of 750ml

62
Q

Rum: What is the purpose of Batch Blending?

A

Consistent style

63
Q

Rum: What are the (2) purposes of Solera Blending?

A
  1. Ages more quickly, picking up flavors of more mature rum

2. Almost perfect consistency.

64
Q

Rum: How does fractional blending work?

A

1/3 of oldest is bottled, and then filled from 1/3 of the next oldest and so on, so young is mixed into older rum.

65
Q

Describe the American Style of Rum:

A

like in colonial times, where distillers had brandy experience.

  1. Pot distilled
  2. High levels of congeners
  3. Aged in oak barrels
66
Q

Describe the British Style of Rum:

A

Darker and heavier in style, with full body and pungent aroma.

67
Q

Which British rum is known for its high ester content because of the addition of dunder?

A

Jamaica

68
Q

Which British rum is know the base of “British Navy” blends with high does of caramel?

A

Guyana

69
Q

Which British Style of rum is medium in style, with balanced fruit aromas and flavors?

A

Barbados

70
Q

Which British rum is known as spicy and aged?

A

Trinidad

71
Q

Who developed the first Cuban style rum?

A

Barcardi

72
Q

Describe Spanish Style Rum:

A

The lightest, with clean, floral, delicate notes

73
Q

List (7) countries that produce a light rum:

A
  1. St. Croix
  2. Guatemala
  3. Dominican Republic
  4. Nicaragua
  5. Panama
  6. Cuba
  7. Puerto Rico
  8. (South America too!)
74
Q

Which Style of Rum is fermented in pot stills using fermented sugarcane juice, instead of molasses? Fruity/Floral aromas?

A

French Style Rums

75
Q

Which (4) islands produce French-Style Rums?

A
  1. Guadeloupe
  2. Haiti
  3. Martinique
  4. Grenada
76
Q

What (2) regulations are imposed by Martinique’s AOC?

A
  1. Finished ABV must be between 65-75%

2. There is a minimum aging requirement

77
Q

What are the (3) rules for Flavored Rum:

A
  1. Made with natural flavorings
  2. Bottled at a minimum 30% ABV
  3. Name of flavor must appear on the label
78
Q

True or False: Sweetener can be added to Fruit-flavored and spiced rums

A

True

79
Q

True or False: Fruit-flavored and spiced rums are aged in oak for a min of 1 year..

A

False, unaged

80
Q

What type of rum has flavors such as: vanilla, cinnamon, nutmeg, clove, and anise?

A

Spiced Rum

81
Q

What is the Standard ABV for rum?

A

35-45% ABV

82
Q

What is the ABV for Strong Rum?

A

45-75% ABV, 55% is the average

83
Q

What is the ABV for Overproof Rum?

A

75-80% ABV

84
Q

What type of rum should not be used in flaming drinks?

A

Overproof Rum

85
Q

What product will have lower alcoholic content, have a very high percentage of sweetener than ordinary rums, and be smooth tasting?

A

Rum Liqueur

86
Q

What category of rums is the most popular?

A

White Rum

87
Q

What category of rum is often referred to as: clear, crystal, blanco, silver or plata?

A

White Rum

88
Q

How is rum filtered?

A

carbon filtering

89
Q

Which type of rum is especially good in mixed drinks?

A

White Rum

90
Q

What category of rum is also called Oro or amber?

A

Gold Rum

91
Q

Are all Gold Rums aged?

A

No, while color often indicates aging, producers can added caramel or molasses to white rum to make it look aged.

92
Q

What is the best indicator of a rums quality or age?

A

Taste

93
Q

Are all Dark/Black Rums aged?

A

No, while color often indicates aging, producers can added caramel or molasses to white rum to make it look aged.

94
Q

What is Red Rum?

A

It is an artificially colored rum that was made to increase sales.

95
Q

List the (3) Rum-like spirits from Mexico and their primary flavor:

A
  1. Piloncillo - unrefined brown sugar, tastes like but is NOT molasses
  2. Aguardiente de Cana - aniseed
  3. Charanda - sweet vanilla
96
Q

Which Rum-like spirit is associated with the State of Michoacan?

A

Charanda

97
Q

Define Batavia Arrack:

A

A rum-like spirit from Indonesia that uses red rice cakes in the mash, and is very aromatic

98
Q

Define Cachaca:

A

A rum-like spirit distilled at a lower proof than rum and can use corn. The name is not protected, so it can be produced anywhere, but most comes from Brazil.

99
Q

What is the #1 distilled spirit?

A

Soju / Shochu

100
Q

What is the #2 distilled spirit?

A

Cachaca

101
Q

Define Secco Herrerano:

A

A vodka-like sugarcane product from Panama

102
Q

Define Tuzemak:

A

A rum-like spirit distilled from sugar beets, from Eastern Europe, largely the Czech Republic

103
Q

Can sugar beet distillations be labeled as rum?

A

No

CSS (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions