RUM

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RUM
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DISTILLATION

• BASE INGREDIENT
• WATER
• YEAST
• FLAVOURINGS

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RUM

• Aging
• Many spirits are aged in casks (usually of oak),
  to mellow, harmonize and flavor the spirit.
• Which spirits are aged?
• Some spirits, like whisk(e)y and Cognac, are
  always aged, while others, like rum and tequila,
  may or may not be aged. Vodka is seldom, if ever,
  aged. Because the cask aging also imparts a
  coppery or golden-brown color, spirits aged in
  this way are commonly called brown goods.
• Why barrels?
• Traditionally barrels were used for convenience
  and durability during shipping. But it soon
  became clear that, as with wine, barrel aging
  could mellow and improve the taste of the spirits
  shipped therein. Gradually barrel aging became an
  important factor in the style of many spirits.
  Modern distillers are very particular about the
  barrels they use. Heres what the distiller has
  to decide when it comes to barrel aging
• Old barrels or new?
• Some spirits are aged in new white oak barrels,
  while for others, used barrels are employed.
• A new oak barrel will impart more flavor to the
  spirit, a used barrel less flavor. Spirits
  produced in continuous stills, which are usually
  lighter, are often aged in new oak barrels.
• Spirits produced in pot stills, which are
  generally more flavorful, are usually aged in
  used oak barrels, whose flavor is less strong.
  Barrels whether new or used may be charred to add
  a smoky, toasty flavor and aroma.
• How much time in the barrel?
• Spirits may be barrel aged for anywhere from just
  a few months, to several decades.

• Juicing (by crushing or pressing) for fruits
• or other sugary bases to extract their liquid
• Malting Milling Mashing for grains
• Malting The grain or starch
• is moistened and heated
• slightly to launch germination
• (sprouting), which causes
• the grains starches to convert
• to fermentable sugars.
• Milling After malting, the
• grain is milled into smaller
• pieces to expose the sugars.
• Mashing The milled grain
• or starch is heated with water
• then
• Fermenting
• Distilling
• Aging
• (optional)

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RUM

• Profile - Rum production began in the Caribbean,
  following the introduction of sugar cane to the
  region by Christopher Columbus. It originally
  developed as a way to use molasses, the byproduct
  of sugar production. The original rums were heady
  and rich, retaining much of the burnt sugar
  flavor profile of the molasses base.
• Ingredients Nowadays, rums may be distilled from
  molasses (the byproduct of production of sugar
  from cane), free run sugar cane juice, or cane
  syrup.
• Production Rum is made throughout the Caribbean
  as well as many other sugar canegrowing regions
  of the world including Argentina, Brazil, Cuba,
  Indonesia,,Peru, the Philippines, and even
  Hawaii. Light rums are usually produced in
  continuous stills, though pot stills may be used
  for aged sipping rums.
• Classification Rum is classed loosely by
  color/aging. There are three main types of rums
• 1. White/Light/Silver This dry, light-bodied
  style of rum, the dominant seller in the U.S.
  dates to the late 19th century. White rums are
  produced mainly in Puerto Rico and the
• Virgin Islands, using continuous stills, and are
  bottled unaged to yield a pale, pure-tasting
  product.
• 2. Amber/Gold Gold rums are usually unaged,
  gaining their color from the addition of caramel,
  which can add flavor, too.
• 3. Black/Dark The aged, dark rum style is
  classic to Jamaica. Many of the finest dark rums
  are produced using pot stills, to retain more of
  the flavoring congeners, and aged in oak casks to
  gain additional flavor and smoothness.

• Flavored or Spiced Rum Bacardi successfully
  pioneered flavored rums, a sub-category of white
  rums, with its Limon (lemon flavor) and Bacardi O
  (orange flavor) brands. Spiced rums are an
  additional category that is becoming more
  popular, particularly in the United States.
  Examples include Bacardi Spice and Captain
  Morgan.
• Type of Rum Aging
• White/Light/Silver Unaged
• Amber/Gold Unaged or minimal aging
• Black/Dark Aged in oak casks
• The Latin culture wave lit the white rum category
  afire by popularizing the Mojito cocktail. White
  rum is also a classic mixer, especially with cola
  (as in the Cuba Libre cocktail), tonic, and
  orange juice. Gold and dark rums are favored for
  Caribbean and tropical cocktails such as the Piña
  Colada, the Mai Tai, and Planters Punch.
• TIPS
• Rums are ideally-suited to layering mixing
  multiple rum styles in the same cocktail for
  greater flavor complexity. The classic recipes
  for Planters Punch and the Mai Tai are examples
  of this principle. Rum also has great flavor
  affinity with Angostura bitters so try a dash
  with the classic rum drinks, and any new
  creations you invent.
• Fact
• Rhum agricole is the name of a style of rum
  produced from free-run cane juice. It is a
  specialty of French Caribbean territories such as
  Martinique.

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FACTS ABOUT RUM

• Production
• Molasses (the by product of production of sugar
  from cane), or free run sugar cane juice, or cane
• syrup

• Age Classification
• Classed loosely by
• color/aging. Aging
• times vary by brand but
• are roughly as follows
• White/Light/Silver
• un-aged
• Amber/Gold
• moderate aging in oak
• casks
• Black/Dark long
• aging (4 years) in
• charred oak casks

• Made mainly in
• Puerto Rico,
• Cuba, Caribbean, Colombia, Venezuela, Cuba,
  Guyana Brazil, Australia, Fiji, India, Reunion
  Island, Mauritius,

• Popular Brand Names
• Appleton Estate
• Bacardi
• Captain Morgan (Spiced)
• Cruzan
• Gosling
• Malibu (Coconut
• flavored)
• Mount Gay
• Myerss
• Planters

• Popular Cocktails
• Cuba Libre
• Daiquiri
• Mai Tai
• Mojito
• Planters Punch
• Rum Coke
• Rum Cranberry

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RUM - SERVICE

• Straight/Neat
• Mixer in Old Fashioned or Hi Ball glass Lemon
  Slice most popular with cola
• Cocktails Blended, shaken or stirred

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• TRIVIA
• Naval Rum
• Rum's association with piracy began with English
  privateers trading on the valuable commodity. As
  some of the privateers became pirates and
  buccaneers, their fondness for rum remained, the
  association between the two only being
  strengthened by literary works such as Robert
  Louis Stevenson's Treasure Island.
• The association of rum with the Royal Navy began
  in 1655 when the British fleet captured the
  island of Jamaica. With the availability of
  domestically produced rum, the British changed
  the daily ration of liquor given to seamen from
  French brandy to rum. While the ration was
  originally given neat, or mixed with lime juice,
  the practice of watering down the rum began
  around 1740. To help minimize the effect of the
  alcohol on his sailors, Admiral Edward Vernon
  directed that the rum ration be watered down
  before being issued, a mixture which became known
  as grog. While it is widely believed that the
  term grog was coined at this time in honor of the
  grogram cloak Admiral Vernon wore in rough
  weather, the term has been demonstrated to
  predate his famous orders, with probable origins
  in the West Indies, perhaps of African etymology
  (see Grog). The Royal Navy continued to give its
  sailors a daily rum ration, known as a "tot,"
  until the practice was abolished after July 31,
  1970.
• A story involving naval rum is that following his
  victory at the Battle of Trafalgar, Horatio
  Nelson's body was preserved in a cask of rum to
  allow transport back to England. Upon arrival,
  however, the cask was opened and found to be
  empty of rum. The pickled body was removed and,
  upon inspection, it was discovered that the
  sailors had drilled a hole in the bottom of the
  cask and drunk all the rum, in the process
  drinking Nelson's blood. Thus, this tale serves
  as a basis for the term Nelson's Blood being used
  to describe rum. It also serves as the basis for
  the term "Tapping the Admiral" being used to
  describe drinking the daily rum ration. The
  details of the story are disputed, as many
  historians claim the cask contained French Brandy
  whilst others claim instead the term originated
  from a toast to Admiral Nelson. It should be
  noted that variations of the story, involving
  different notable corpses, have been in
  circulation for many years