RUM
DEFINITION
Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane juice, sugarcane syrup, and molasses. The most commonly used byproduct is MOLASSES. It is distilled at less than 190° proof (95% ABV) and bottled at not less than 80° proof (40% ABV)
Molasses
HISTORY
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. Later, the distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. Regardless of its initial source, early Caribbean rums were not known for high quality. A 1651 document from Barbados stated, "The chief fuddling they make on the island is Rumbullion, alias Kill-Devil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". Probably, this is history and the spirit is called RUM.
MANUFACTURING PROCESS OF RUM
Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5% sugar→ fermented→ distilled = RUM
CATEGORIES OF RUM
- White & light rum: Very little flavor, colorless, perfect ingredient for cocktails. Most of them come from Puerto Rico
- Gold rum: Obtains its color either while maturing in a charred oak cask OR by addition of a small quantity of caramel
- Dark rum: Strong and pungent flavor, aged usually for a period of 6 years in charred oak cask. Extensively used in cookery, especially in the preparation of cakes, sweets, & Ice creams
- Spiced rum: Dark in color, flavored, and colored with spices and caramel. Inexpensive white rum may be colored with liberal caramel
- Flavored rum: Flavored with fruits, such as orange, lime, apricot, plums, banana, coconut, etc
- Overproof rum: Alcohol percentage is more than the standard 40% ABV. Have ABV up to 75 and 80% and generally ideal for flambeing
- Premium rum: Special and prestigious products of the distiller and are aged for a long time (above 20 years) and carefully blended with old rums. They have more flavor than any other rums.
Features of Popular Rums
Puerto Rican Rums
Puerto Rican Rums
· The molasses is fermented in huge vats together with some of the mash from a previous fermentation.
· Resultant wash is distilled in Patent Still.
· Filtered with sand and burnt oak.
· Very dry & light-bodied.
· Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The Virgin Islands, etc.
White rum: Matured for a period of 1 year, light-bodied and neutral-flavored rum
Gold rum: Matured for a period of 3 years and colored with caramel
Vieux/Liqueur rum: Matured for a period of 6 years. Puerto Rican rums are light-bodied rums
Jamaican Rums
DUNDER: Dunder is the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor.
· Rich, full-bodied & pungent.
· Distilled in Pot Still.
· It is non-filtered.
· Matured for more number of years.
· Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.
VARIANTS
• Gold/amber – traditionally Jamaican
• Dark Mahogany – lately popular, often labeled: ‘for Planter’s Punch’
* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to bonded warehouses of the docks in England & Scotland for aging and blending. The damp climate is ideal for maturing Jamaican Rums.
DEMERARA RUMS
• Made from sugarcane grown along the banks of the Demerara River in Guyana.
• More like Jamaican rums but differences exist due to different soil, climate, variety of sugarcane & use of Patent Still.
• Some are blends of 1/3rd Pot and 2/3rd Patent Still products.
• Much darker, less pungent, has less flavor and finesse.
• Obtainable at 43%, 48%, 57% % 75.5% al v/v.
• Overproof ones are ideal for GROG & ZOMBIE
MARTINIQUE RUM
The basis of Martinique rum’s character comes from the spirit’s inception. Almost all of the world’s rum is produced by fermenting and distilling molasses, a byproduct of the sugar industry; in Martinique and its neighboring French islands, the rum originates as the juice from fresh-cut sugarcane, taken directly from field to distillery to prevent spoilage. This direct link between land and bottle is evoked in this style of spirit’s name: rhum agricole, or agricultural rum, as distinguished from the more common rhum industriel. This use of a fresh, fragrant base material and a rigorously defined set of guidelines regarding its production and aging mean the rum readily expresses its distinctive character.
BATAVIA ARRACK
- Name: “By the Dutch”
- Product: Batavia Arrack (Rum)
- Age: Up to 8 years aged in oak barrels
- Alc.: 48% ABV
- Size: 70cl, 75cl & 5cl (miniature)
- Region: Java Island
- Origin: Indonesia
- Production area: Blended and stored in Amsterdam
- Bottled in Schiedam
- Color: Golden/Amber
- Category: Rum
Raw materials:
100% Sugarcane molasses. A small amount of local red rice has been used in the process as a trigger/booster to start fermentation
CACHACA:
Cachaça (pronounced kah-SHAH-sah) is a distilled spirit made from sugar cane juice. It is produced exclusively in Brazil and is often erroneously thought of as a style of Rum. The country's national spirit, cachaça—and its most famous cocktail, the caipirinha—were mostly enjoyed in Brazil for the longest time. While cachaça often outsells gin and tequila, 99 percent of that is drunk by Brazilians. Today, it is receiving global attention in the U.S., Portugal, and other markets and now makes a regular appearance in well-stocked bars and liquor stores.
Caipirinha
Points to note:
- Jamaica and Martinique are known for Dark Rums
- Cuba, Puerto Rico, and Barbados are good at producing light & white rums
BRAND NAMES
Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo Viejo, Ron Merito
Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton
Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark
ADDITIONAL READING:
https://eatsdrinksandsleeps.wordpress.com/2011/11/02/wset-diploma-studies-rum-part-2-rum-styles-and-production/
