Rum Flashcards
What is rum made from ?
A rum is a type of distilled alcoholic beverage made from
sugarcane molasses or sugarcane juice (pure cane sugar, a
syrup, or molasses).
Min abv for rum is ?
40%
ABV fullform
Alcohol by volume
Overproof Rums can reach upto how much ABV ?
80%
How much proof is 80% abv
160
That is double of ABV
Where is rum commonly distilled
Rum can legally be distilled anywhere in the world, but it’s most commonly associated with
sugarcane-growing countries in the Caribbean, like Jamaica, the Dominican Republic, Puerto Rico,
Cuba, Venezuela, Trinidad, Guyana, Barbados, Mexico, etc.
How are skimmings obtained
The skimmings were obtained from the boiling of the sugar cane and were
mixed with molasses and “dunder” (leftover sediment in the still).
\_\_\_\_\_\_\_\_\_are used in many of the traditional rums (e.g. Jamaica, Barbados)
Pot stills
Example of a country that uses continuous column still
Cuba
Rums are usually aged in ?
Wooden casks
The type of wood used determines the___________ .
color of rum
produced in the end
Why do some rum distillers use old bourbon barrels for aging
because they
cannot be reused in that whiskey’s production.
Rum making - preparation
Rum is produced from either sugar cane juice or from the sweet, sticky
residue left over when sugarcane is crushed and the juices heated.
➢ The heating causes the juices to solidify into sugar leaving this residue called
the molasses.
➢ The molasses are then mixed with water and re-boiled to produce a sweet
liquid called the mash which is then mixed yeast and left to ferment.
➢ The molasses will contain around 30-40% sugar; molasses with higher amounts
of sugar will produce more rum.
Rum making– fermentation
The fermentation time depends on the style of the rum; light rums are
fermented for around 24 hours whereas dark rums can be fermented for up
to 3 weeks.
➢ The way the yeast acts with the molasses and the length of time the
fermentation lasts will greatly influence the style of the rum.
➢ The shorter the fermentation the lighter the rum and the longer the
fermentation the more full bodied the rum. This is due to the build up of
impurities in the fermentation process.
➢ Some rum makers will use a system of continuous fermentation, as this is a
more efficient and less expensive method of rum production.
➢ The fermented liquid is called the wash
Rum making - distillation
Light rums in continuous stills and are often filtered through activated (hot)
charcoal to remove the impurities.
➢ These are known as single distillates and will usually be blended with other rums.
➢ Gold (Anejo) and dark rums are usually distilled in pot stills.
➢ Distilling in a pot still is generally done twice as this increases the alcoholic
strength and also removes more unwanted impurities.
➢ Pot distilled rums are fuller bodied & rich in flavour than column distilled rums.
➢ As with light rums, pot distilled rums are also usually blended. After distillation,
they go in for ageing.
Light rum
➢ Light-bodied rum is sometimes referred to as White or Silver rum.
➢ Generally aged in stainless steel tanks for up to a year and filtered before bottling.
➢ This process gives light rums their clean, light flavor.
➢ Used in cocktails like Cuba Libre, the Daiquiri, the Mojito and the Piña Colada.
Gold ( anejo) rum
Medium-bodied rums are often called gold or amber rum.
➢ The sweet smooth taste is a result of either the production of congeners or the addition
of caramel.
➢ Gold rums are often aged in oak casks, which also contribute to their dark, smooth
characteristics.
➢ Gold rums are good for sipping and can be used in some darker cocktails.
Aged rum
Aged rums unlike other rums do not include any additives.
➢ The majority of “dark” rums fall into this category as well.
➢ Aged rums obtain their golden color from the barrels that they are aged in.
➢ Because these rums are in contact with the wood for a longer time, they naturally
pick up the flavors and colors of the barrel.
Dark rum
These are a rich, sweet flavor, that receive their flavor from aging for longer periods of
time in charred oak casks. Can be used for cocktails,
➢ Dark rums are the preferred sipper of the rum family, like Angostura 1824.
➢ A subcategory of dark rum is called Blackstrap. These are made from the darkest
molasses produced during the third boil while refining sugar.
Rum agricole
Similar to Cachaça, Rhum Agricole is also distilled from pure sugar cane juice.
➢ Rhum Agricole must be produced in the French territories, most commonly the island of
Martinique, and is governed by an AOC (appellation d’origine controlle), like Cognac.
➢ Rhum Agricole is fermented and distilled from pure, fresh cane juice to about 70 percent
alcohol using a Creole continuous column still. The cane can only be harvested in the
dry season and the juice must be extracted within three days.
Flavoured and spiced rum
Infused with flavors of fruits like banana, mango, orange, pineapple, coconut, starfruit or
lime. Spices used are cinnamon, rosemary, absinthe/aniseed, pepper, cloves,
and cardamom. Generally less than 40% ABV (80 proof).
➢ Mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or
with ice. This infusion of flavors occurs after fermentation and distillation.
Overproof rum
Overproof or high-proof rum is often only used as a float in cocktails.
➢ A potent rum is 75 to 80 % ABV (150 to 160 proof) and can be as dangerous to drink if
it is not diluted in some way.
➢ A popular rum for creating flamed drinks because the high alcohol content makes it
easy to burn. For example - Bacardi 151° Rum & Goslings 151 Proof Black Seal Rum
CACHACA RUM (pronounced as ka sha saa)
By law, Cachaça must be produced in Brazil. Cachaça is one of the sweetest rums
available and also used for making Caipirinha, the national cocktail of Brazil.
➢ This Brazilian rum differs from others because it skips the molasses and instead uses
pure sugar cane juice in the distillation process.
Premium aged rum
➢ Premium rum is generally aged in oak barrels for several years, which gives it a more
intense flavor than regular rum. Are usually sipped and not mixed in cocktails.
➢ Also known as aged or mature rum, they are more expensive than other types of rum
due to the lengthier production process.
National cocktail of brazil
Caipirinha
