Rum and Cachaca Flashcards
Fermentation of molasses
can be up to 60% sugar so must be diluted with water
Column still distillation for Rum
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
Marks
distillates in Rum production
Pot still distillation for rum
double pot still distillation is used but distillers will also use retorts
Why retorts?
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.
Retorts
separate copper vessels placed between the pot still and the condenser that contain the high and low wines from the previous distillation
High Wines
The first part of the tails collected after heart is collected once the spirit falls to around 80%
Low Wines
The second part of the tails collected after the high wines once the spirit falls to around 40%
Typical distillation using Retorts
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
Marks
not only is variety required for making blends, but marks are widely traded
light marks
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.
Bacardi is known for, …
light-bodied, highly rectified spirit with light flavors and aromas (or blends driven by light marks).
Heavy Marks
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.
Dunder
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
high ester rum produced in
Martinique, Guyana, La Reunion, Jamaica
Tropical Aging
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