Rum and Cachaça Flashcards Preview

WSET ® Level 2 Spirits > Rum and Cachaça > Flashcards

Flashcards in Rum and Cachaça Deck (37)
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1
Q

What are all rums made from?

A

Sugar Cane

2
Q

Where is the center of rum production?

A

The Caribbean

3
Q

The part of the sugar cane plant that is harvested for sugar?

A

The stems

4
Q

What is molasses?

A

A byproduct of the sugar process that is commonly used for rum production.

5
Q

What are characteristics of rum made from sugar cane juice?

A

Rum made from sugar cane juice have vegetal, grassy and fruity aromas.

6
Q

When is the highest quality molasses produced?

A

It is produced at the beginning of the sugar-refining process.

7
Q

What must be done before fermentation of molasses?

A

Water must be added to dilute the liquid.

8
Q

What are high-ester rums?

A

Often pot-stilled rums with exaggerated pungent and fruity aromas that are found in the production traditions of Jamaica.

9
Q

What term is used to describe an individual, newly made rum?

A

Marks

10
Q

Describe light marks rum.

A

Rums that have been distilled to a relatively high strength, often in excess of 90% abv, in a column still. They play an important role in making golden rums.

11
Q

Describe heavy marks rum.

A

Rums that have been distilled to a relatively low strength, normally made in a pot still. They are usually oak aged.

12
Q

What is the impact of a short column still?

A

They are often used for many sugar cane juice rums, the impact is low distillation strength and accentuated flavors.

13
Q

What are the flavors of oak-aged heavy mark rums?

A

Bruised fruit, over-ripe banana and rancio flavors

14
Q

True or False:

Rums are never blends.

A

False

Rums are often blends of different marks or ages, from different distilleries or even within a single distillery. This is done for complexity.

15
Q

What three techniques can distiller use after a blend is made?

A
  1. Filter with activated charcoal to remove color, this is done with short aged rums
  2. Adding caramel color
  3. Sweetening before bottling to complement the fruit and rancio aromas
16
Q

Spiced rums are considered to be what?

A

Flavored spirits

17
Q

What are the three main cultural styles of Caribbean rum?

A

English, French and Spanish

18
Q

Visually, how do we classify?

A

By color

19
Q

Describe White Rum

A
  • Water-white and colorless
  • May be oak aged
  • Can be light to pronounced in aromas, but are almost always light
20
Q

Describe golden or amber rum.

A
  • Most of the color comes from oak aging, with caramel used for color balancing and consistency
  • Blends will be up to the producer or local tradition
  • Medium level of sweetness
21
Q

What are the the two types of Dark Rum?

A

Those with extended oak aging, having black banana, meaty, leather flavors, and those with significant caramel coloring with distinct cane sugar aromas.

22
Q

Describe rancio flavors.

A

Black banana, meaty, leathery flavors and a deep color that develops over time aging in oak barrels.

23
Q

How did the British colonization of the Caribbean affect the rum making traditions?

A

The British Navy served a daily ration of rum until 1970. Because this rum was diluted, it needed to be full of character and have heavy marks.

24
Q

What was the style of rum from the countries of Jamaica and Guyana?

A

The tradition in these two places is for heavier style rum because they were colonized by the British. Rums from these countries were often blended.

25
Q

What is the style of rum associated with Jamaica?

A

High-ester rums with dramatic fruity flavors

26
Q

What is the style of rum associated with Guyana?

A

Rums with richness, well-suited for aging in oak casks.

27
Q

What is the style of rum coming from Barbados?

A

These rums are also influenced by the British, but smoother, softer notes.

28
Q

What two Caribbean islands are associated with the French style?

A

Martinique and Guadeloupe

29
Q

What is Rhum Agricole and where is it from?

A

Rums from Martinique and Guadeloupe, made using sugar cane juice in short column stills.

30
Q

True or False:

Rhum Agricole is generally going to be sweeter than Spanish style rums.

A

False

It will typically be drier, although not completely dry, so are often considered dry or just off-dry.

31
Q

Describe Spanish style rums.

A

Spanish style rums are often called Cuban style, they are light with smooth texture on the palate.

32
Q

Decribe Spanish style golden rum texture.

A

Extra smooth, due to the higher percentage of light marks and addition of some sugar.

33
Q

What is Cachaca?

A

A type of sugar cane juice made in Brazil.

34
Q

Who is the world’s largest producer of rum?

A

Brazil - much of which is Cachaca.

35
Q

What does the term overproof refer to?

A

Overproof is an antiquated term used by British sailors to confirm the alcohol strength of their rum - 57.15% abv = 100 proof, so anything over this was considered good.

36
Q

What is important to note about the age statements on rum?

A

The age statement on rum is not as clear cut as on other styles of spirits - more of a guide than an absolute. Will vary from producer to producer.

37
Q

What is important to note about rum labeling terms?

A

Not as controlled or standard as other spirit styles as there is no one, overarching set of guidelines, due to coming from so many different places and countries.