Rum and Cachaca

Question 1

Fermentation of molasses

Answer 1

can be up to 60% sugar so must be diluted with water

Question 2

Column still distillation for Rum

Answer 2

both standard two-column and multiple column stills are used. these are used to created highly rectified rums but lower strength more flavorful rums are also produced using column stills. ‘Marks’ or distillates are simply drawn off at lower strengths. Rhum agricole is an example of a low strength rum produced with a column still

Question 3

Marks

Answer 3

distillates in Rum production

Question 4

Pot still distillation for rum

Answer 4

double pot still distillation is used but distillers will also use retorts

Question 5

Why retorts?

Answer 5

these allow a distiller to produce a mark in one distillation. they are also flavor creators. Generally used for production of heavier and more aromatic rums.

Question 6

Retorts

Answer 6

separate copper vessels placed between the pot still and the condenser that contain the high and low wines from the previous distillation

Question 7

High Wines

Answer 7

The first part of the tails collected after heart is collected once the spirit falls to around 80%

Question 8

Low Wines

Answer 8

The second part of the tails collected after the high wines once the spirit falls to around 40%

Question 9

Typical distillation using Retorts

Answer 9

after a short heads run, the heart is collected at 80-86%. Once falls to around 80% cut to tails which are collected in two parts: the high wines start at around 80% the low wines start around 40%. This are then used to fill respective retorts for the next distillation. Liquid left in the retorts is then added to the fresh wash in the pot still (congeners). Adjusting the composition of the liquids in the retorts can create different flavors. e.g. dunder or other acidic material in the high wines for exaggerated high-ester effect

Question 10

Marks

Answer 10

not only is variety required for making blends, but marks are widely traded

Question 11

light marks

Answer 11

fermentation is quick and the distiller will desire minimal congeners. Multiple column stills like those used for making vodka are used but mark must fall below the legal cut off of 95% (US) or 96% (EU) otherwise it becomes vodka.

Question 12

Bacardi is known for, …

Answer 12

light-bodied, highly rectified spirit with light flavors and aromas (or blends driven by light marks).

Question 13

Heavy Marks

Answer 13

can use yeast to produce more flavor and allows the ferment to run for an extended period of time. Or, can use dunder. Distillation will be aimed toward retaining a high amount of congeners typically done in a pot still often with retorts.

Question 14

Dunder

Answer 14

the non-alcoholic residue left at the bottom of the still after distillation. collected and stored outdoors in dunder pits allowing bacteria to concentrate the acids and esters giving an intense rotten smell. Can be added during the later stages of ferment (raising acidity, slowing ferment, increasing amount of acids). can also be added to retorts

Question 15

high ester rum produced in

Answer 15

Martinique, Guyana, La Reunion, Jamaica

Question 16

Tropical Aging

Answer 16

distillers lose approx. 6% / year. 1 year aging in the tropics = 3 years in Scotland. Rum is pulled more deeply into the wood resulting in higher levels of extraction

Question 17

types of wood in Rum production

Answer 17

mainly used Bourbon but Rhum Agricole and Barbancourt in Haiti prefer ex-Cognac barrels

Question 18

White Rums

Answer 18

Latin American style based on light marks though heavy marks may be incorporated for extra character

Question 19

Golden Rums

Answer 19

generally intense and complex color derived from oak aging

Question 20

Dark Rum

Answer 20

typically older than golden rums

Question 21

Navy Blends

Answer 21

normally based on light column still rum blended with sweet Demerara Rum with small amount of Jamaican Pot still Wedderburn

Question 22

Spiced Rum

Answer 22

generally cinnamon, aniseed, rosemary, and pepper

Question 23

Guyana

Answer 23

One of the world’s major sugar producer and therefore a major rum supplier. Demerara is major river and style of rum named after it.

Question 24

Demerara

Answer 24

type of rum traditionally provided the soft, deep base for Navy Blends

Question 25

Demerara Distillers Ltd.

Answer 25

produces the widest range of marks in the world

Question 26

Common Cleans

Answer 26

lowest ester Jamaican rum delicate and slightly floral

Question 27

Plummers

Answer 27

Jamaican rum with light tropical character

Question 28

Wedderburn

Answer 28

Jamaican rum with fuller, deeper fruit, more body and more pungency.

Question 29

Continental flavored or High Ester

Answer 29

The most pungent of all with gloss pain, acetone, nail polish remover, when diluted giving pineapple and banana

Question 30

Rhum Agricole

Answer 30

any rum distilled from fermented sugarcane juice in any of the French overseas Departments and Madeira. Martinique has its own AOC

Question 31

Rhum Agricole Distillation

Answer 31

must take place in continuous column still with a min. 20 plates. New make spirit must be between 65% and 75%

Question 32

Rhum Agricole Maturation

Answer 32

either rested for 3 months after distillation becoming Rhum Blanc or matured in oak

Question 33

Rhum Agricole Finishing

Answer 33

cannot be sold at less than 40%

Question 34

Rhum Agricole Labelling Terms

Answer 34

Blanc

Eleve Sous Bois - aged min 12 months in oak. Paille/Ambre sometimes seen on labels but not defined by law

Vieux - aged min 3 years in oak max capacity 650l

Question 35

Rhum Agricole Production

Answer 35

cane is harvested, crushed by rollers, juice is extracted and goes straight into fermenter. dry fibers, bagasse, are recycled and used as fuel for the distillery. Ferments tend to be short though some producers prolong for complexity. Ferment gives alcoholic liquid (vesou) of between 4.5 and 9%. Continuous stills are used to produce a low strength spirit. Final product is a heavy congener, high ester Rhum

Question 36

Bagasse

Answer 36

dry sugarcane fibers

Question 37

Vesou

Answer 37

fermented sugar cane juice in agricole production

Question 38

Rhum Agricole profile

Answer 38

pungent and vegetal with cane, green leaf, apple, grass, unripe banana, anise, and violet.

Question 39

Cahcaca

Answer 39

under Brazilian law Cahcaca is not rum it is Cane Brandy.

Question 40

Cachaca big 5

Answer 40

51, Ypioca, Tatuzinho, Velho Barreiro, and Pitu