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Master Sommelier Theory 2025 > Spirits: Rum > Flashcards

Spirits: Rum Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What are the 4 main categories of Rum?

A

Light
Dark
Demerara
Rhum Agricole

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2
Q

Describe the character of Demerara rum. Where is it from?

A

Demerara rum is a light style unique to Guyana, where the spirit is distilled from molasses and sometimes aged for over a decade prior to release.

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3
Q

How is most light rum made?

A

In a continuous still, and charcoal filtered.

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4
Q

What is Rhum Agricole?

A

Rhum agricole must be produced from sugarcane juice (as opposed to Molasses) column distillation is mandated in Martinique.

likely aged in Limousin french oak

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5
Q

List 3 rums from Barbados

A

Mount Gay
Real McCoy
Plantation

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6
Q

List 2 rums from Martinique

A

Rhum J.M.
Rhum Clement

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7
Q

List 2 rums from Jamaica

A

Wrey & Nephew
Appleton Estate

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8
Q

List a rum producer from the Dominican Republic

A

Brugal
Ron Barcelo

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9
Q

Where is Gosling’s made?

A

Bermuda

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10
Q

Where is Bacardi made?

A

Puerto Rico and Mexico

originally from Cuba, that distillery now bottles under the name Caney

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11
Q

Where is Sailor Jerry made?

A

USVI

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12
Q

List 2 US rum distillers

A

Pilar - FL
Privateer

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13
Q

What is the most traditional way to distill rum?

A

pot still, batch distillation

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14
Q

dunder

A

residue left in pot still after distillation, Jamaican rum commonly adds dunder to active ferment to add more character to final distillate

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15
Q

ouillage and rum

A

Topping up of the barrels. In warm tropical places, the angels’ share accounts for about 10% loss per year - whereas a cooler place like Scotland only sees about 2%

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16
Q

spiced rum

A

rum spiced with vanilla, Cinnamon, Rosemary, Pepper, Aniseed. often sweetened

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17
Q

angostura rum

A

made in trinidad. same as bitters brand

they make Legacy, the most expensive rum in the world, $25k. blend of 7 rums, youngest is 17 years old

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18
Q

Gargano classification

A

proposed rum classification, similar to the scotch classifications

Pure Single Rum – Molasses 100% Batch Pot Still Distillation
Pure Single Agricole Rhum – Cane Juice 100% Batch Pot Still Distillation
Single Blended Rum – Blend of 100% Traditional Column and Pot Still rums

Traditional Rum – Traditional 100% Column Still Distillation
Modern Rum – Modern / Industrial Multi-Column Distillation

Pure = 100% Pot Still rum
Single = 100% Single Distillery rum

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19
Q

Where is Captain Morgan made?

A

Puerto Rico, but originally in Jamaica

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20
Q

El Dorado rum

A

made in Guyana

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21
Q

Wray and Nephew

A

made in Jamaica. known for overproof

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22
Q

Barbancourt

A

french rum
molasses

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23
Q

Martinique rums?

A

Rhum JM (first to produce agricole)
Clément
Trois Rivières
Neisson

all agricole producers

24
Q

Ron Abuelo

A

rum from Panama

25
Q

Brugal

A

rum from DR

26
Q

Flor de Cana

A

rum from Nicaragua

27
Q

Zacapa

A

rum from Guatemala

28
Q

Cadenhead

A

scottish rum (they also make scotch)

29
Q

rums from Cuba

A

Havana Club
Legendario
Ron Caney

30
Q

rums from haiti

A

Rhum Barbancourt
Rhum 1716
Rhum Vieux Labbé

31
Q

Martinique AOP - distillation

A
  • fermented sugarcane juice comes to 3.5-7.5%
  • distilled in column still
  • additives: sugar, caramel, oak chips, water
32
Q

Martinique AOP - aging

A

Blanc”: Min. 8 weeks in tank following distillation

“élevés sous bois”: Min. 12 months in oak with a minimum of 250 g/hl in volatile elements other than ethyl and methyl alcohol

“Vieux”: Min. 3 years in an oak cask of less than 650 liters with a minimum of 325 g/hl in volatile elements other than ethyl and methyl alcohol

VO: min. 3 years in oak barrels

VSOP/Réserve Spéciale/Cuvée Spéciale/Très Vieux: min. 4 years in oak barrels

XO/Hors d’Age/Extra Vieux/Grande Réserve: min. 6 years in oak barrels

Vintage: 6 years in an oak cask of less than 650 liters. Vintage indicates the year of distillation

must say Agricole on label

33
Q

Navy Strength Rum

A

the association of rum and the Royal Navy began in 1655 when a Royal Navy fleet captured Jamaica. They changed the daily ration of liquor from French brandy to rum. Daily rum ration was called a tot (or totty). Diluted with water, it was called a grog.

supplied at a strength of 100 proof / 57% ABV- only strength that could be tested by the gunpowder test.

used in modern Britain to specify spirits bottled at 57% ABV.

34
Q

Rum Rebellion

A

only military takeover of an Australian government. William Bligh became governor and tried to outlaw the use of rum as a medium of exchange (perceived problem of drunkenness). in 1808 the NSW Corps marched with bayonets to the Government House and placed him under arrest.

35
Q

Martinique AOC - requirements for base material

A

Martinique Rhum must be produced from either Saccharum officinarum or Saccharum spontaneum, or hybrids of both sugarcane species

Sugarcane may not be irrigated between December 1 and the date of harvest; irrigation may only occur for a maximum 6 months from the date of planting

Synthetic fertilizers are prohibited

Sugarcane harvest may occur between January 1 and August 31

Minimum 14° Brix and ≥ 4.7° pH of sugarcane juice at harvest

Minimum 10 years of established field age for use of the AOC

36
Q

Martinique AOC min abv

A

Min 40% (80 proof)

37
Q

Martinique AOC fermentation vessel

A

Fermentation must occur in open tanks of 500 hl or less

38
Q

Martinique AOC - abv of fermented sugar cane juice

A

3.5 - 7.5%

39
Q

Martinique AOC - how long is fermentation?

A

Fermentation may not last longer than 120 hours

40
Q

Martinique AOC -is enrichment allowed?

A

Enrichment, including the addition of molasses, sugar, or syrup is prohibited

41
Q

Martinique AOC - when is distillation? vessel?

A

may occur b/t Jan 1 and Sept 5

continuous reflux column still

42
Q

elements of continuous still

A

heating chamber

stripping column

condensation column

43
Q

Martinique AOC - abv after distillation?

A

spirits must have alcohol content of 65-75%

44
Q

Martinique AOC- authorized additives?

A

Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring

Distilled and de-mineralized water may be added to reduce alcohol prior to bottling

45
Q

Martinique AOC aging requirements

A

Blanc”: Min. 8 weeks in tank following distillation

“élevés sous bois”: Min. 12 months in oak with a minimum of 250 g/hl in volatile elements other than ethyl and methyl alcohol

“Vieux”: Min. 3 years in an oak cask of less than 650 liters with a minimum of 325 g/hl in volatile elements other than ethyl and methyl alcohol. incl VO, VSOP, XO:

VO: min. 3 years in oak barrels
VSOP/Réserve Spéciale/Cuvée Spéciale/Très Vieux: min. 4 years in oak barrels
XO/Hors d’Age/Extra

Vieux/Grande Réserve: min. 6 years in oak barrels

Vintage: 6 years in an oak cask of less than 650 liters. Vintage indicates the year of distillation

46
Q

Martinique AOC label requirement

A

must include “Rhum Agricole” alongside “Martinique” on the label

47
Q

Martinique AOC other label terms

A

“Blanc”: typically show fruity, floral, vegetative and spicy aromas; no color

“Ambré”: typically show woody, vegetative and spice aromas; straw/amber (paille) color

“Vieux”: typically show woody, fruity, spicy and balsamic aromas; honey- or dark-colored

48
Q

Active distilleries Martinique

A

distilleries are said to be fumante (smoking) if it is still in operation

Depaz
JM
La Favorite
La Mauny
Neiesson
Saint James
Simon

49
Q

inactive distilleries Martinique

A

these are former distilleries that are now focusing on blending and maturing rhum

Dillon
Clément
HSE (Habitation Saint Etienne)

Trois Rivières distillery has been transformed into a museum

50
Q

sugar refinery in Martinique

A

the Galion factory is the only one.

51
Q

bagasse

A

the dry dusty pulp that remains after juice is extracted from sugar cane or similar plants. Bagasse is often used as a fuel to provide energy to the facility.

52
Q

“pitching” in fermentation

A

a term used in a brewery, it means adding yeast to the liquid being fermented

53
Q

vésou

A

name for fresh sugarcane juice in the French West indies

54
Q

vin (in rhum)

A

term in the distilling process for the fermented liquid that will be distilled. in Rhum - the vin is fermented vésou (sugarcane juice)

55
Q

vinasse (rhum)

A

the liquid left after the distillation and removal of alcohol from the vin. can be used as a fertilizer or to produce biogas

56
Q

ratooning

A

Harvesting techniques which leaves the root system along with part of the stem. This techniques simplifies field management and allows a stronger and earlier start of the next season. (rhum)

Master Sommelier Theory 2025 (58 decks)

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