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WSET Level 3 in Spirits > Week 7: Sugar Cane Spirits > Flashcards

Week 7: Sugar Cane Spirits Flashcards

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1
Q

What is the only common requirement to make rum in the Caribbean?

A

It has to made with sugar cane

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2
Q

What is sugar can juice fragile to?

A

Oxydation and spoilage by bacteria/yeasts

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3
Q

What is commonly added to the sugar cane juice before the yeasts?

A

Acid and nitrogen based nutrients

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4
Q

What are the two typical styles of fermentation in rum?

A

Quick, not producing notably pronounced aromas

Slower, with ambiant yeasts, generally producing pronounced aromas

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5
Q

What still is particularly used in the Caribbean?

A

Retort

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6
Q

Where can ‘Rhum Agricole’ be produced?

A

French overseas department and Madeira Island

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7
Q

What is called a mark?

What are the two types of marks?

A

A rum distillate.
High strength and low aromas : light mark
Low strength and pronounced aromas: heavy mark

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8
Q

What is sugar cane syrup?

A

The first product of sugar refining process.
Flavours are closer to molasses than SC juice.
Diplomatico and Ron Zacapa use it.

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9
Q

What is dunder?

A

The acidic residue left in the still at the end of distillation.

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10
Q

What is muck?

A

Residue from the fermentation (decaying organic matter), full of bacteria.
Smells like vomit by itself but can create ripe pineapple smelling esters

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11
Q

What is the distillation strength bracket allowed in Martinique?

A

65% to 75%

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12
Q

What do we call a rum aged in Europe?

A

Continental ageing

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13
Q

What is the minimum ageing requirement for Rum in Cuba?

A

2 years

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14
Q

What is the EU definition of rum?

A
  • Made from molasses, cane syrup or sugar cane juice.
  • Distilled to less than 96% abv (192° proof)
  • minimum bottling strength of 37.5% abv (75° proof).
  • No flavouring
  • Sugar max 20 g/L
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15
Q

What is the US definition of rum?

A
  • Made from molasses, cane syrup, sugar cane juice or any other sugar cane by-product.
  • Distilled to less than 95% abv (190° proof)
  • Min bottling strength of 40% abv (80° proof)
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16
Q

In the EU what is rhum agricole?

A
  • Made from sugar cane juice

- Produced in a French Overseas Department or the island of Madeira.

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17
Q

What two post-distillation additives can have a significant impact on the style of some Caribbean rums?

A

Sugar and caramel colour.

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18
Q

What two additives, most commonly associated with Jamaica, can be added to a fermentation to create high levels of esters?

A

Dunder and muck

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19
Q

What is the name of the vessel that is often used with a pot still in the Caribbean?

A

Retort

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20
Q

Which Caribbean island that has its own AOC (appellation d’origine contrôlée) for rhum agricole.

A

Martinique

21
Q

In the production of Martinique AOC rhum, when must the harvest take place?

A

Between 1 Jan and 31 Aug

22
Q

In the production Martinique AOC rhum, what is the duration of the fermentation process and the final abv of the fermented liquid?

A

Fermentation is limited to 5 days

Final abv less than 7.5%

23
Q

List five legal requirements of Martinique AOC rhum with regard to distillation.

A
  1. It must be distilled in column stills between 2 January and 5 September.
  2. The column still must have at least 20 plates.
  3. Steam injection or reboiler must be used to heat up the still.
  4. The still must be made from copper or a mix of copper and stainless steel.
  5. The newly made spirit must be between 65% abv (130° proof) and 75% abv (150° proof).
24
Q

For Martinique AOC rhum, what does the labelling term Rhum Blanc indicate?

A

The rum has no colour

It has been rested for a minimum of six weeks after distillation

25
Q

For Martinique AOC rhum, what does the labelling term Rhum Vieux indicate?

A
  • The rum has been aged for a min three years

- in oak barrels with a capacity of less than 650 L.

26
Q

For Martinique AOC rhum, what does the labelling term VO indicate?

A

The age of the youngest rum in the blend is three years.

27
Q

What four labelling terms for Martinique AOC rhum guarantee that the age of the youngest rum in the blend is four years?

A

VSOP, Réserve Spéciale, Cuvée Spéciale, Très Vieux.

28
Q

What five labelling terms for Martinique AOC rhum guarantee that the age of the youngest rum in the blend is six years?

A

Extra Vieux, Grande Réserve, Hors d’Age, XO, Vintage.

29
Q

What are the raw materials from which Cuban rum must be made?

A

Molasses made from sugar cane grown in Cuba.

30
Q

What maturation vessels must be used for all Cuban rum?

A

Oak vessels.

31
Q

What are the names of the two types of spirit produced in Cuba prior to maturation and becoming rum?

A

Aguardiente and Superfine cane spirit.

32
Q

What are the defined periods of ageing in Cuban Rum production?

A

1st period of ageing (required)
2nd period of ageing (required)
3rd period of ageing (optional)

33
Q

What happens during the 1st period of ageing for Cuban rums?

A

All aguardiente are placed in 180-200L oak barrels for min 2 years

34
Q

What six labelling terms can be used if a Cuban rum meet the required styles as understood by the Maestros Roneros?

A 
Ron Añejo Blanco
Ron Añejo Carta Blanca
Ron Añejo Carta Oro
Ron Añejo Reserva 
Ron Añejo
Ron Extra Añejo
35
Q

What raw material must Jamaican rum be made from?

A

Sugar cane juice, cane syrup, molasses, sugar or any combination of these.

36
Q

What must stills used in the production of Jamaican rum be made from?

A

Stills must be made of copper.

37
Q

What type of vessel is used for the maturation of Jamaican rums?

A

Small oak barrels.

38
Q

What are the only two additives that can be used post-distillation in the production of Jamaican rum?

A

Water and caramel colour.

39
Q

What is the only raw material that can be used to make cachaça?

A

Sugar cane juice.

40
Q

What are the only three additives that can be used post-distillation in the production of cachaça?

A

Water, sugar (up to 30 g/L), and caramel colour (for correction only).

41
Q

What is the bottling strength of cachaça by law?

A

Between 38% abv and 48% abv.

42
Q

Cachaça can be aged or unaged. For aged cachaça, what type of vessel is used for maturation?

A

Wood vessels that are 700L or less in size. There is an established tradition of using woods other than oak that are indigenous to Brazil.

43
Q

What does the cachaça labelling term Adoçada indicate?

A

It indicates that the spirit has been sweetened between 6 g/L and 30 g/L.

44
Q

What three labelling terms appear on any cachaça that does not have any colour, regardless of the vessel it was matured in?

A

Prata (silver), clássica (classic), tradicional (traditional).

45
Q

What does the cachaça labelling term Ouro (gold) indicate?

A

It indicates that the spirit has had a substantial colour change due to wood maturation.

46
Q

What does the cachaça labelling term Envelhecida indicate?

A

It indicates that at least 50 per cent of the volume has been aged in a wood vessel of 700 L or less for at least one year.

47
Q

What does the cachaça labelling term Premium indicate?

A

It indicates that all of the spirit has been aged in a wood vessel of 700 L or less for at least one year.

48
Q

What does the cachaça labelling term Extra Premium indicate?

A

It indicates that all of the spirit has been aged in a wood vessel of 700 L or less for at least three years.

WSET Level 3 in Spirits (10 decks)

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