Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
35 Cards in this Set
- Front
- Back
|
What must rum be made of?
|
Sugarcane. |
|
|
Distillers can use which two products when making rum?
|
Sugar cane juice or molasses. |
|
|
How is sugar cane juice made? |
It is crushed to release the juice.
|
|
|
How is molasses made?
|
Sugar cane is boiled down to crystallize the sugar for the sugar industry. What remains is the molasses.
|
|
|
What are esters?
|
A group of congeners created during fermentation. |
|
|
How can esters be increased? |
Letting the fermentation go on up for a fortnight. Also can be increased by dunder. |
|
|
What is dunder? |
The non- alcoholic residue left at the bottom of the still. |
|
|
What is the distillation strength of rum in the EU? |
96%. |
|
|
What is the distillation strength of rum in the US? |
95%.
|
|
|
What do some distillers use with their pot stills?
|
Retorts- allow a distiller to produce a mark in one distillation/ also flavor creators. |
|
|
Is it possible to make a spirit using just one distillation when using retorts? |
Yes. |
|
|
What else to retorts help distillers create? |
Extra flavors.
|
|
|
Are all column still rums distilled to a high strength?
|
No. |
|
|
Where do most of the barrels used to mature rum come from? |
Bourbon industry.
|
|
|
Which type of mark (light or heavy) can typically be aged for longer?
|
Heavy. |
|
|
Are some brands created by blending rums from different islands and distilleries? |
Yes. |
|
|
What are retorts?
|
Separate copper vessels placed between the pot still and condenser that contain liquids, most commonly the high and low wines from the previous distillation. |
|
|
Explain light marks.
|
Fermentation will be quick and the distiller will only want to create a small number of congeners. They will be light bodied, highly rectified spirit with light flavors and aromas.
|
|
|
Explain heavy marks.
|
1.) Can use cultured yeast- produces more flavor and allows the ferment to run for longer so that the flavors have more time to develop. 2.) Dunder- less common and more of specialty/ retains high amount of congeners/ using pot still/ retorts attached. |
|
|
What are common cleans?
|
(Delicate and slightly floral.) Lowest ester rums containing between 80- 150 esters. |
|
|
Define plummers.
|
(Light tropical fruits.) Have slightly higher concentration of around 150- 200 esters. |
|
|
Define Wedderburn. |
(Fuller, deeper fruit, more body with increased pungency and lift.) Contains 200 plus esters. |
|
|
What are Continental flavored or high esters?
|
At the top of the scale between 500- 1700 esters. When neat, these are the most pungent of all, but when diluted the nose burning intensity is replaced with concentrated aromas of pineapple and banana. |
|
|
Not all white rums are unaged. What technique is used to remove the color added during maturation?
|
Charcoal filtration. |
|
|
What is the name that is often given to the style of white rum that is particularly light in character? |
Latin America.
|
|
|
All are white rums made in this style?
|
No. |
|
|
All golden rums typically oak aged?
|
Yes. |
|
|
What are the two important sources of color for dark rums? |
2.) Caramel |
|
|
What is the Rhum Agricole made from? |
Sugar cane juice. |
|
|
Where can sugar cane juice for Rhum Agricole be made? |
In French overseas departments. |
|
|
What are the two factors that result in unaged Rhums Agricoles typically having a pronounced flavor intensity?
|
1.) Sugar cane juice 2.) The low strength of the new make spirit. |
|
|
What is Cachaca made from?
|
Sugar cane juice. |
|
|
Where is sugar cane juice for Cachaca made?
|
Brazil. |
|
|
Cachaca is made in a lighter and more pronounced style. Can Cachaca be sold unaged and aged?
|
Yes. |
|
|
Can Cachaca be sweetened?
|
Yes. |
