Rum Flashcards
What triggered the creation of rum?
The Caribbean sugar rush of the 17th century. Owners were keen to maximise their profits by distilling the by product of the sugar industry, molasses. By the middle of the 17th century every sugar mill had a distillery attached.
When did rum catch on?
By the 18th century it had become fashionable in smart Britsh society.
When was the first white rum claimed to have been made?
In 1862, by Don Facunado Bacardi. This so called ‘cuban style’ of rum would go on to dominate the market in the 20th century.
What made Britain’s taste for rum different?
In Britain dark, rich, heavy rums were more popular. This was due to the Navy who handed out a daily rum ration to every sailor up until 1st August 1970.
Why must sugar cane be harvested quickly?
Because its peel contains strains of bacteria and yeast which can reduced yields and cause undesirable flavours.
Sugar cane produces which two products that are used to create rum?
Sugar can juice - Made from crushing the stems. Only available during harvesting season and must be fermented immediately
Molasses - A by product of the sugar industry. It is a cheap, stable product that is widely traded. It’s most important factor is its quality, rather than origin.
Why must molasses be diluted with water prior to fermentation?
Because it is up to 60% sugar. Concentrations of sugar at that level would kill yeast immediately.
Do rum producers think yeast is important?
Yes, they cultivate their own strains.
Why must distillers may especially close attention to the fermentation temperature when producing rum?
Because it is produced in a hot climate and if temperatures become too high the yeast will die. A heat exchanger may be employed to avoid this.
What sort of rum is made using a column still?
All sort! Not just white. More heavily flavoured rums can be made by drawing off the spirit at a lower strength for example, rhum agricole.
What addition to the pot still is used in rum production?
Retorts. These are two separate copper vessels between the pot still and the condenser. They are filled with liquid (either the tails from the previous distillate or dunder) and the vapours from the pot still are forced through this liquid. This adds flavour and increases the spirits strength.
What is dunder?
Dunder is a the non-alcoholic , acidic residue left in the pot still after distillation. It is collected and stored outside in ‘dunder pits’ and left to ferment naturally. It becomes concentrated with a high ester content.
It can be added at ferment or put in the high wine retort.
What are the different distillates drawn from the still known as in rum production?
Light marks and heavy marks.
What are the characteristics of a ‘light mark’ in rum production?
A light bodied, highly rectified spirit with light flavours and aromas. Yeast will be cultured that promotes these qualities and it will be distilled quickly.
What are the characteristics of a ‘heavy mark’ in rum production?
Many techniques can be used. Specifically cultured yeast will be used. The ferment can be run for longer to concentrate flavours. It is likely that a pot still will be used, retorts may be used as might dunder.
