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12 Cards in this Set
- Front
- Back
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name some Islands producing rum |
- barbados - jamaica - haiti - cuba - French antilles (martinique, guadalupe, la reunion) |
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difference between sugar cane & sugar cane juice? |
- tall leafy stem, thick and strong, contain the sugar sucrose. - harvesting can be done by hand or machine, but the cane need to be processed quickly because the peel contains wild strains of bacteria, and yeast that can start to consume the sugar (and develop undesirable flavors). * Juice: obtained by crushing the stems in a mill; only available during harvesting season; must be fermented immediately; mostly used for sugar production. |
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fermentation in Rum |
- if sugar cane juice is used the fermentation can occur straight away. - if molasses are used the sugar concentration is so high it would kill the yeasts (60%), so it needs to be diluted with water. - most Rum distillers prefer to have cultivated yeasts strain, designed to create specific flavours. |
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distillation in Rum |
- both column still (or multiple column) and pot still distillation are used. - for EU= distilled to max 96% abv, bottling at min 37.5% abv. - for USA= distilled to max 95% abv, bottling at min 40% abv. |
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maturation in Rum |
- Tropical ageing: lose about 6% of volume per year (3 times more that Scotland). - the Rum is pulled further into the oak, so higher levels of extraction at an earlier stage. - the heavier the spirit the longer the process. - usually american oak ex-bourbon, but for rhum agricole preferred french oak ex-cognac. |
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what are the styles of Rum? |
* White: usually no time in oak; if short use of oak to soften the spirit, the colour is removed with filtration; base of light marks. * Golden: also called amber; maturation in oak, caramel may be used for colour. * Dark: older than golden, longer use of oak, greater % of heavy marks; caramel may be used for colour. * Spiced: usually based on golden rums with addition of spices (cinnamon, aniseed, pepper, rosemary), natural flavorings and caramel. |
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what are the Rhum Agricole? |
- any Rum distilled from sugar cane juice in any of the French Caribbean islands. - distillation in continuous column still, but with low strength (65 to 75%abv) and heavy congeners. - bottling at min 40% abv. * Blanc: rested for 3 months. * Eleve sous bois: min 1 year in oak. * Vieux/VO: min 3 years in oak of max 650lt. * VSOP: min 4 years in oak. * XO/Hors d'Age: min 6 years in oak. * Vintage: min 6 years in oak, with year of distillation. - French or American oak may be used (new or used). |
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Cachaça info |
- World's second largest spirit category. - is a sugar cane juice based spirit. - traditional distillers: wild yeast or individual strain, copper pot stills. - larger distillers: commercial cultured yeasts, continuous column still. - final spirit between 38-48% abv. - mostly are unaged; 6 g/l of sugar is permitted, as well as caramel for colour. - top 5 brands cover the 95% of production (51, tatuzinho, ypioca, velho barreiro, pitu). |
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what is Molasses?
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- the sugar cane juice is extracted and boiled to a syrup. - this process is repeated until all is left is a dark syrupy residue called Molasses. - it is a by-product of the sugar industry. - this must be diluted, fermented and distilled to make Rum. - it is the quality and not the origin that is most important. |
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what is the difference between light-marks & heavy-marks?
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* Light: quick fermentation, create a small number of congeners; light body, highly rectified, light aromas and flavours; use multiple column stills. (Bacardi) * Heavy: fuller flavoured Rums; use cultured yeasts that produce more flavours; longer fermentation; usually use pot still with retorts, for high amount of congeners; may use Dunder (less common, a specialty). |
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name some islands producing Rhum Agricole.
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- Martinique - Guadeloupe - Reunion - French Guyana - Madeira |
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where is Demerara Rhum produced?
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Guyana
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