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WSET L2 Spirits (GW-class) > Rum and Cachaca > Flashcards

Rum and Cachaca Flashcards

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1
Q

sugar from

A

sugar from stems

sugar processing by-product, molasses

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2
Q

Rum style when made from sugar cane juice?

A

pronounced vegetal, grassy and fruity aroma

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3
Q

Rules?

A

very few apart from not creating a default vodka

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4
Q

Still used?

A

both Pot and Column

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5
Q

Pot stills create very pungent rum - aka?

A

high-ester rum

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6
Q

Light marks - made how and style?

A

Column stills to 90%+abv
Light flavour intensity
most are unaged rum
some oak matured and used in golden rum

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7
Q

Heavy marks - made how and style?

A

Pot stills normally (variety of style of pot still)
Distilled to relatively low strength
Range from very fruity to rich an savoury
Mostly used for blends.

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8
Q

Heavy mark rums and maturation?

A

Typically oak matured -some long time = bruised fruit, over-ripe banana, and rancio flavours

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9
Q

Are rums mostly blends?

A

yes

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10
Q

Blending options

A

different distilleries

different marks

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11
Q

Other than blending what other options are available for influencing style?

A

Charcoal filtration to remove colour - for short aged rums.
Caramel colouring
sweetened with addition of sugar - but balance to be considered. sweetness needs to compliment fruity aromas and rancio aromas.

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12
Q

Caribbean Rum - categorisation?

A

By colour.

By historical and cultural influences

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13
Q

Rum colour…

A

(easily manipulated - enhance or reduce, so not a great way of classifying, esp as so few rules).

White - water white/colourless (charcoal filtered if after oak maturation). Light typically - can be pronounced.

Golden/amber - oak maturation/ caramel adjustments.
Many med sweet.

Dark - long oak maturation = black banana, meaty, leather flavours of rancio
…. or from lots of caramel colouring/ shorter maturation. Some even unaged. Sugar cane aromas only.

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14
Q

Cultural influences… British - names and styles?

A

Heavy marks,
Jamaica and Guyana. each different style but then blended.

Jamaica - high-ester rums (high marks). Also makes high-ester white rum (a match for rhum agricole for aroma intensity)

Guyana - also high ester, rich style best oak aged long time

Barbados - less pronounced.

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15
Q

Cultural influences… French - names and styles?

A

Martinique and Guadeloupe. Can be labelled rhum agricole. - using sugar cane = pronounced vegetal cane juice character.

Most dry or off-dry

white rums very pronounced.
some matured and mellowed
typically drier than the Spanish style.

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16
Q

Cultural influences… Spanish - names and styles?

A 
Light to medium intensity, higher abvs
Smooth on palate.
White rums in 'Cuban' style.
Short aged.
Favoured in cocktails. 
Bacardi (B4 going to Puerto Rico)

Golden - smooth / with high percentage of light marks , with obvious vanilla character. Smoothness also gained by addition of sugar.
Medium intensity.

17
Q

Where is Cachaca made?

Made with what?

A 
Brazil. 
Sugar cane juice.
High volume. 
Wide variety in style. 
Most vegetal, grassy, fruity.
Distilled to low strength.
Most slightly sweetened.
18
Q

Jamaica - cultural association and style?

A

British.

High fruity ester

19
Q

Barbados - cultural association and style?

A

British

very elegant and smooth

20
Q

Guyana - cultural association and style?

A

British

deep richly flavoured

21
Q

Martinique - cultural association and style?

A

French
rhum agricole
pronounced vegetal sugar cane fruity

22
Q

Guadeloupe - cultural association and style?

A

French
rhum agricole
pronounced vegetal sugar cane fruity

23
Q

Cuba - cultural association and style?

A

Spanish

lighter style

24
Q

C and S America -

Guatemala, Panama, Venezuela

A

Spanish

smooth, medium sweet

25
Q

Age terms - reliable?

A

no. varies from producer to producer.

26
Q

What does overproof mean?

A 
57.5% abv - point at which would burn with gunpowder.
= 100% proof. 
Under proof <57.5
Overproof >57.5
NB not used  as a regulator of alcohol. 
also not same as other Proof measurement

WSET L2 Spirits (GW-class) (13 decks)

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