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
types of wood in Rum production
mainly used Bourbon but Rhum Agricole and Barbancourt in Haiti prefer ex-Cognac barrels
White Rums
Latin American style based on light marks though heavy marks may be incorporated for extra character
Golden Rums
generally intense and complex color derived from oak aging
Dark Rum
typically older than golden rums
Navy Blends
normally based on light column still rum blended with sweet Demerara Rum with small amount of Jamaican Pot still Wedderburn
Spiced Rum
generally cinnamon, aniseed, rosemary, and pepper
Guyana
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.
Demerara
type of rum traditionally provided the soft, deep base for Navy Blends
Demerara Distillers Ltd.
produces the widest range of marks in the world
Common Cleans
lowest ester Jamaican rum delicate and slightly floral
Plummers
Jamaican rum with light tropical character
Wedderburn
Jamaican rum with fuller, deeper fruit, more body and more pungency.
Continental flavored or High Ester
The most pungent of all with gloss pain, acetone, nail polish remover, when diluted giving pineapple and banana
Rhum Agricole
any rum distilled from fermented sugarcane juice in any of the French overseas Departments and Madeira. Martinique has its own AOC
Rhum Agricole Distillation
must take place in continuous column still with a min. 20 plates. New make spirit must be between 65% and 75%
Rhum Agricole Maturation
either rested for 3 months after distillation becoming Rhum Blanc or matured in oak
Rhum Agricole Finishing
cannot be sold at less than 40%
Rhum Agricole Labelling Terms
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
Rhum Agricole Production
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
Bagasse
dry sugarcane fibers
Vesou
fermented sugar cane juice in agricole production
Rhum Agricole profile
pungent and vegetal with cane, green leaf, apple, grass, unripe banana, anise, and violet.
Cahcaca
under Brazilian law Cahcaca is not rum it is Cane Brandy.
Cachaca big 5
51, Ypioca, Tatuzinho, Velho Barreiro, and Pitu
