Rum Flashcards
1
Q
Rum
A
- Distilled from SUGAR CANE
- 37.5% ABV
- 3 types of transformation:
+ Crystallized cane sugar
+ Sugar cane juice ou Vesou
+ Sugar cane MOLASSES
2
Q
Rum Making Process
A
- Mixing: sugar cane + warm water
- Addition: yeast
- Fermentation: wash
- Distillation
+ Pot still: round supple flavor, less purity but more flavors throughout distillation
+ Patent still: more purity and less intensity - Aging: depend on type of rum
- BLENDING
- Bottling
3
Q
Different types of rum
A
- Light rum
- Dark Rum
- Amber Rum
- Spiced Rum
- Overprof Rum
- Premium Rum
- Cachaca
4
Q
Light Rum
A
- Silver/ white
- Fit for cocktails
- PURIFICATION through CHARCOAL
- BRIEF aging process in barrel
- Filtered AGAIN by charcoal
- Matured in a standard oak/ stainless steel barrel
5
Q
Dark Rum
A
- aged in oak barrels for an extended period of time
- ENHANCES taste and aroma
- Common ingredients: Caramel, vanilla, molasses. spices
- differentiate in taste from its flavoring
6
Q
Amber Rum
A
- richer than light
- not as ROBUST as dark
- strictly AGED in OAK barrels -> colors range from light gold to medium amber
- mellow and outdoorsy
7
Q
Spiced Rum
A
- originate from amber rum (most)
- Spice rum is darker
- Caramel + additional spices (pepper, rosemary, cinnamon)
8
Q
Overproof Rum
A
- truly strong liquor
- ranging from 60 - 84.5%/ 120 - 169 Proof
9
Q
Cachaca
A
- Production limited to Brazil
- Aguardiente of sugar cane
- 38 - 48% ABV
- Distillation of FERMENTED MUST from sugar cane
- Max of 6gr of added sugar
10
Q
Service for Rum
A
- Mojito
- Cuba libre
- Pin Collada
11
Q
Premium Rum
A
- Fermentation + aging process: key values
- Min aging 5 years
- “Systema solera” process
- at 2300m altitude
- Slow maturation
- exceptional deep aromas, rich color, profound flavours
12
Q
Solera system
A
- no barrels every emptied completely
- A fraction of each barrel is removed for bottling
- Top level = new rum
13
Q
Rum brands
A
Plantation, Zacapa, Zaya, Havana Club, Bacardi, Rinrigo
