4 question answer

Sugar Cane Spirits: Rum

FAB 367: Spirits and Liqueurs of the World

Learning Outcomes

• History of Rum

• Identify base materials used in Rum and Agricola production

• Definition of Rum

• Distillation process, maturation and post distillation

• Identify the difference Rums around the world

• Discuss the different categories of Rum

History of Rum • Connected to the sources of sugar cane

• Historically, believed sugarcane originated in New Guinea • Taken to India and China

• Continued to be planted westward through Asia to the Eastern Mediterranean

• Arrived in Europe after 7th Century by Arabs, grown in Spain, Portugal, N Africa

• Columbus brought sugar cane cuttings from the Canary Islands to the West Indies.

• Flourished in the warm climate of the Caribbean

• Sugar was then shipped to Europe to supplement sugar processed from sugar beet

History of Rum • Discovered that molasses residue from sugar production was

easily fermented and then distilled which then led to the spirit Rum

• Believed to be first produced on Barbados and Martinique • Sugarcane juice known to be fermented in ancient India and China

• Island of Nevis (Saint Kitts and Nevis in the Caribbean)

• From Barbados and Martinique spread to Haiti, Jamaica, Cuba

• The term Rum: • Latin word for sugar Saccharum or French Arôme (aroma)

• “Kill-Devil” also known as rumbullion, first rums produced in Barbados

• “Rombustion”: A strong liquid.

• First recorded rum distillery in North America • 1664 Staten Island

History of Rum • Rum played a significant role in the development and colonial

North America

• During the 16 and 1700s raw sugar was shipped from the Caribbean to New England and distilled into rum

• Popularity, shipped to England and Europe

• Mid 1800s Don Facundo Bacardi produced rum in a large industrial scale in Cuba.

• Used a particular stain of yeast to produced a light, clean style

• Many distilleries were part of the early American history

• 1775, 12 mil gallons (45 mil litres) produced from Caribbean molasses, consumed by American colonists • Four Gallons (15 litres) per person annually

History of Rum • The first legal definition of rum was created in 1909

• British Royal Commission on Whiskey • “Rum is a spirit distilled directly from sugarcane products, in sugar

growing countries”

History of Rum (1.13) • https://www.youtube.com/watch?v=NpjmFu_e65o

• https://www.youtube.com/watch?v=DZeJwNYIKbs

Rum: Its History and Connoisseurship (1.00) • https://www.youtube.com/watch?v=2ovCBSSoUPw

What is Rum • https://www.youtube.com/watch?v=v4BLIoXoEgg&t=76s

How Authentic Caribbean Rum Is Made • https://www.youtube.com/watch?v=4i4_bouIZqw

Definition of Rum The US define Rum as:

• A spirit distilled from fermented juice of sugarcane, sugarcane syrup, sugarcane molasses or other sugarcane by products

• Must be distilled to a strength of less than 190 proof (95 % abv)

• Minimum bottling strength 80 proof (40% abv)

• Produced in such a manner to possess the taste, aroma and characteristics attributed to rum

Definition of Rum • The EU define Rum as:

• It must be a spirit produced by the fermentation and distillation or molasses, syrup produced in a the manufacture of sugarcane or sugarcane juice itself

• Must be distilled to not less than 192 proof (96 % abv)

• Minimum bottling strength 75% proof (37.5% abv)

• Flavorings are not permitted. Caramel is only for the benefit of color adjustment

• It must retain the discernible organoleptic (use of sense organs: taste, aroma) characteristics attributed to rum

• Agricultural rum, (rhum agricole) is a defined subcategory for rum produced using raw sugar cane juice.

• Rum or Rhum agricole is limited to certain approved production areas primarily located in the French Overseas Departments (e.g Guadeloupe, Martinique, La Réunion, Saint-Martin, French Polynesia) and the regions of Madeira

The Production of Rum • Rum can be produced anywhere, unlike Tequila, Cognac, Scotch

Whisky • 181 countries • 7800 different labels available

• Most commonly made from molasses,(by product or sugar production)

• Three styles of rum • White • Regular colored (Gold Rum) aged in white oak casks 1-6 years (batch rum) • Aged premium or anejo: aged min 6 years usually more and blended

• Four Characteristics for assessing • Color • Aroma: White oak • Smoothness • Absence of harsh after taste

The Production of Rum Base material:

• Produced from sugarcane and its by products • Different varieties of sugarcane • Varieties vary dependent upon soil and climate

Harvesting: • Harvested when the plant has reached maximum maturity (sugar content

highest) • Either manually of mechanically • If manually, cane fields are burnt first

• Burn away sharp leaves, snakes and other vermin

• Does reduce moisture in the cane, pressing more difficult

• Cane Preparation: • Cane is washed and all debris removed, chopped into pieces • Milled then crushed with added water to extract sugar • Juice is filtered to remove residue • 16% sugar concentrate

The Production of Rum • Sugarcane Juice:

• Many styles • Raw sugar cane, French Caribbean • Made from a fresh agricultural product

• Agricultural rum or Rhum agricole

• Molasses based rums • Industrial rum or Rhum industriel

• 10% of rum produced is from sugarcane

• Evaporation and Sugar Crystal Removal: • Sugar production to evaporation until sugar concentrate 60% • Thick liquid (virgin sugarcane honey) high grade form of molasses • Molasses is boiled and concentrated further until crystals form • Centrifuge to separate the crystals from saturated molasses • Once crystals removed the remaining molasses stored in tanks • Sugar crystals are sold as brown or raw sugar or further refined to

produce white sugar

The Production of Rum • Molasses:

• Molasses very viscous

• Depends upon length of time for evaporation

• Grade A molasses has the highest percentage of remaining fermentable sugar

• The B, C D grades and finally “Blackstrap molasses”

• Blackstrap has over 50% sugar, biter and bolder in flavor

• Mash Creation: • Sugarcane just or molasses is diluted with water to reduce the sugar

concentration to allow the yeast to ferment the sugary liquid

• Fermentation: • Specific yeast are added to the liquid to create the alcoholic wash and impart

flavor and aromas to finished distillate

• Cultured yeast use, all sugar converted to alcohol- 2-3 days

• Natural fermentation may take from 1 -7 weeks

• Slower fermentation develop more esters, more aromas and fuller flavor

• Faster activating yeasts are selected to create lighter styles rums

The Production of Rum • Distillation:

• No standard method used for distillation • Column/Continious distillation

• Lighter bodied rums

• More cost effective

• Lower levels of congeners

• Some distillers work in batches • Pot stills

• Require aging to soften

• Produce a richer , aged styles, higher prices

• Maturation: • Generally not required to be aged • The distillate from the still can be diluted and bottled immediately • Unaged, white rums lighter styles (Column/Continious distillation) • Aging does influence aromas and flavors • Climate has a much faster influence • Significate evaporation occurs • Whisky and Cognac 1-3% annually • Rum up to 10% annually

The Production of Rum High Ester Rums:

• Esters are an important group of congeners during fermentation • Some produced directly from the yeast • Many produced in the latter stages of fermentation when acids react with alcohol • To enhance esters some produces allow alcohol and acid interaction to continue up

to two weeks • Pot still used for high ester rums

• Dunder: • Used to enhance the formation of esters • Non alcoholic aciic residue remaining at the bottom of the still • Collected and stored outside in a “Dunder Pit” or “Tank”. Allowed to ferment • Allows the bacteria tio concentrate the acids and ester content

• Intense rotten smell

• Dunder added during the latter stages of fermentation to increase acidity which promotes a high concentration of esters

• Distillate is heavier and more pungent styles of rum, • Pronounced aromas of banana and nail varnish

• Many higher ester rums are added to blend, not sold seperatly

The Production of Rum Aging :

• Distillate is hash and hot in taste and requires aging • Soften and mellow • In used oak barrels from American whiskey producers • Gives character, color, flavor, complexity • From several month to 30 years and more • Some aged rums spend time in oak with the color filtered out

Blending: • After aging rum is typically blended across types and ages • Single barrel rum is also produced, unique aromas and flavors • House style produced

Bottling: • Must be filtered prior to bottling • Reduced to desired alcohol level with water. • Legal to add caramel

Styles of Rum Light Rums:

• Clear, continuous column stills • Filtered after aging to remove color • Silver or white rum • Good base for building cocktails • Puerto Rico, Cuba, Virgin Islands

Flavored Rums: • Made from natural flavorings • Bottle min 60 proof (30% abv) • If a dominate flavor the name must appear on the label

• Orange flavored Rum

• Spiced Rum

• Spiced from seeds, dried fruits, roots, leaves, bark, flowers • Fruit extracts: citrus, coffee, mango, banana, coconut etc • Most made using unaged white rum • Maybe sweetened or unsweetened • EU: Rum may not be flavored (Coloring permitted)

• Other spirit drinks

Styles of Rum Aged Rums:

• Must represent the youngest spirit in the blend • Anejo would indicate some significant aging • Often for premium products • No universal standards or regulations

Navy Rum: • Typically higher alcohol • Not legally defined or categories • Particular style; amber colour, high proof, flavorfull • “Navy strength” is unregulated 54% -57% abv

Over Proof Rum: • In the US: Bottled between 80 proof (40% abv) to 100 proof (50% abv) • Over proof has higher strength 125-150 proof (62.5% - 75% abv) • Rum over 155 proof (75.5% abv) prevented from entering the US • High proof used in cooking (Flambe)

Styles of Rum Aged Rums:

• Must represent the youngest spirit in the blend

• Anejo would indicate some significant aging

• Often for premium products

• No universal standards or regulations

• Can be split into two categories • Golden and Dark

• Golden: • Also called amber rums

• Generally intense and complex

• Color and flavor from time spent aging in oak

• Some caramel may be added

• Dark: • Premium dark styles older than golden rum

• Gain much of their color during time spent in oak

Styles of Rum Navy Rum:

• Typically higher alcohol

• Not legally defined or categories

• Particular style; amber colour, high proof, flavorfull

• “Navy strength” is unregulated 54% -57% abv

Over Proof Rum: • In the US: Bottled between 80 proof (40% abv) to 100 proof (50% abv)

• Over proof has higher strength 125-150 proof (62.5% - 75% abv)

• Rum over 155 proof (75.5% abv) prevented from entering the US

• High proof used in cooking (Flambe)

Categories based on Historical Associations

• French Style: • Modeled on French Brandies • Produced using sugarcane juice • Fruity and floral notes • Guadeloupe, Haiti, Martinique, Grenada

• British Style: • Dark, rich and heavy in style • Full body and pungent aroma • Jamaica, Guyana, Barbados, Trinidad and Tobago

• Spanish Style: • Based on traditional Cuban style developed in 1860s • Lightest style of rum • Many produced in continuous column stills highly purified distillates • Clean, floral and delicate aromas • Cuba, Puerto Rico, St Croix, Guatemala, Colombia, Venezuela

Regions that produce Rum The Caribbean: Virtually every major island group produces its own distinct rum style

Asia: Produced in sugar cane regions. White and golden rums column stills in Philippines and Thailand

Australia: White and Golden, double distillation, both column and pot still

Barbados: Light, sweet rum, both column and pot still. Mount Gay Distillery (1663) oldest operating producer in the world

Brazil: Unaged rum Cachaca

Canada: Rums from Antigua, Barbados, Jamaica imported and aged

The Dominican Republic: Full bodied column still

Cuba: Light bodied, crisp, clean, column still

Europe: A blender of imported rums, from former colonies

Guatemala and Nicaragua: Medium bodied, column still, for aging

Guyana: Rich heavy Demerara Rum, both column and pot still. Can be aged for extensive periods

Regions that produce Rum • Jamaica: Rich aromatic rums, pot stills

• Haiti: Heavier rums doubled distilled in pot stills, aged in oak 3 + years

• Martinique: Both column and pot still, aged in French brandy casks min 3 years Rhum vieux (aged rum)

• Mexico: Aquardiente de Cana. Seldom bottled neat, used for blending with Tequila, Mixto Tequila's

• Puerto Rico: Light very dry rums, column stills Must be aged min 1 year

• The United States: Produces both light and medium rums

• Trinidad: Light rums, Column stills, medium characters

• The Virgin Islands: Divide between US and Britain. Light mixing rums, column stills

• Venezuela: Barrel aged rums, golden and dark Rum must be aged fro min years

Cachaça • National spirit from Brazil

• Denomination of origin

• One of the most consumed spirit in the world

• History: • Sugar production traded from madeira to Brazil 16th century

• First produced 1533 before Rum was distilled

• Cost of shipping brandy to high

• More Cachaça produced in Brazil than the total global output of Vodka • Majority consumed locally

• 95% of production and 85%of revenue from five brands • 51, Ypioca, Tatuzinho, Velho Barreiro and Pitu

Cachaça Aguardente de Cana and Cachaça.

• Both derive from sugar cane juice, and both must be a min of 38 % abv

• Aguardente de Cana has an upper limit of 54 % abv

• Cachaça’s upper limit is 48 % abv.

• Equally important, cachaça must be made in Brazil, whereas Aguardente de Cana has no such restrictions.

• All Cachaça is a type of Aguardente de Cana, but not vice versa.

Cachaça • Brazilian Law

• Cachaça not classified as a rum • Final spirit has a strength between 76-96 proof (38% - 48% abv)

• Sugar, 6g/L permitted by law

• Addition of between 6g/L – 30g/L Labeled “Sweetened Cachaça”

• 50% of the spirit used in an aged Cachaça must be aged in 700L barrels or less

• I year aging required

• Caramel maybe added for color correction

• Mix of pot still and column still

• Light spirit allows for immediate bottling

• Most are aged in oak, some in local wood for a short time

Types of Cachaça There are no restriction of the type of still used

Industrial: • Produced in larger facilities

• High volume continuous column stills

• Least expensive varieties

• Rougher in the palate

Artesanal/Alembique: • Produced by smaller farms in Brizal

• Copper alembique for distillation

• Small batches

• Has more flavors and aromas

Styles of Cachaça Novas

• Aged less than one year

Envelhecida (aged) • Contains min 50% aged in wooden barrels • Barrels min 100 gallons max 700 gallons • Not less than 1 year

• Aged Aguardente de Cana • Aged Cachaça

Premium • 100% Cachaça aged in wooden barrels • Barrels min 100 gallons max 700 gallons

• Not less than 1 year • Premium Aguardente de Cana • Premium Cachaça

Extra Premium • 100% Cachaça aged in wooden barrels • Barrels min 100 gallons max 700 gallons • Not less than 3 year before bottling

Reserva Especial • Not less than 5 year before bottling

Aging of Cachaça • There are no restrictions on the type of wood used for casks

• Imported American and French oak barrels used

• Aging using native woods which give distant flavors, colors and aromas

• Amendoim

• Amburana (cinnamon-spice note)

• Balsamo (very intense herbaceous aromas, and slightly astringent)

• Jatoba

• Jacatiba rosa

• Provide unique flavors you won’t find anywhere else.

Other Sugar Based Beverage Ronmiel de Canarias:

• Sugarcane first brought to the Canary Islands (New World) • Known for this Rum base liqueur • Awarded a PGI • Must be produced in the Canary islands from a sugarcane based distillate • Flavored 2% honey diluted with water • Finished product between 2%-35% abv

Batavia Arrack: • Produced in Indonesia from sugar cane and red rice fermented

with local yeast • Dates back to 1660s • Java was known as Batavia part of the Dutch east Indies

Seco Merrerano: • National drink of Panama • Triple distilled from sugarcane base • Clear neutral spirit ( similar to Vodka) • Served straight or with milk (Seco con Vaca)

Other Sugar Based Beverage

• Tuzemak: • Formerly called Tuzemský rum • Traditional Czech drink • Produced from potatoes and sugar beets • Typically sweetened and flavored with essence such as

cinnamon, anise, caramel

• Charanda: • Sugarcane distillate from mexico • Produced from sugarcane juice, molasses piloncillo (unrefined cane sugar) • Awarded DO status • Several styles

• Blanco, Reposado, Oro, Anejo • Bottled between 35%-55% abv

Ronmiel de CanariasCharanda

Seco Merrerano

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