RUM

Rum is a spirit resulting from an alcoholic fermentation and the distillation of sugarcane syrup,
molasses or other sugarcane by-products at less than 190º proofs. Rum cannot be less than 80º
proof.

Flavoured rum is a mixture of distilled neutral spirits that are flavoured & coloured with
various types of fruits or herbs and may or may not contain added sugars. It cannot be bottled
at less than 60º proof.

The principle centres of rum production are located in Jamaica, Barbados, Guyana,
Trinidad, Haiti, Cuba, Puerto Rico, USA, Brazil, Bolivia, Mexico, South Africa, Australia,
Venezuela, etc.

Flow Chart of the Production of Rum

Freshly cut cane

Crushed in rollermills

Juice is extracted

Boiled to concentrate the sugars

Passed through a centrifugal machine

Sugar Molasses

Rum Distilleries

Quick Fermented Slow Fermented

- 2-3 days -20-22 days

-Cultivated Yeast -Natural Yeast

Stops at 7º GL

Distillation

Pot Still Patent Still

Twice distilled

86º GL 90º GL

Maturing ( Minimum of 1 Yr for white & 3 yrs for Dark )

Colouring ( Caramel )

Balancing ( distilled water )

Clarification ( passed over charcoal & sand for

white rums )
 Bottling

Labeling

Ready for sale

Freshly cut sugarcane is crushed between heavy roller mills to produce a purée of sugarcane
and juice, known as bagasse. This is crushed further to express all the juice, which is then
concentrated into a syrup by boiling. The syrup is then put in a centrifugal machine, which
crystallizes the sugar. The by-product, called molasses, is diluted with water, clarified, and yeast
is added to it to conduct fermentation.

There are two types of fermentation carried out – quick or slow. Quick fermentation is
associated with the production of white and light flavoured rums, uses cultured yeast for the
process, and is conducted over a period of 2 – 3 days. Slow feermentation is associated with the
production of dark flavoured rumsw, uses natural yeast for the process, and is conducted over a
period of 12 – 20 days.

After fermentation, the liquid or wash, known as “final molasses”, has an alcoholic strength of
7% v/v. The fermented wash destined to produce light rums is distilled in a patent still to
strength of 91% alcohol by volume. Aging for 1 year or 3 years results in white rum or gold rum
respectively. For dark rum production, the fermented wash is distilled in a pot still to produce a
spirit of 86º proof, which is rich in congeners – flavour and aroma. Flavour, aroma and colour
are enhanced through maturation in oak casks. Caramel solution is added before blending and
bottling at the potable strength of around 40º proof.

TYPES OF RUM

Basically there are 3 types of Rum

1) Light or amber
2) Dark or full bodied
3) Aromatic rum

LIGHT OR AMBER RUM

These are also called white rum & is clear in colour and displays either a very light molasses
flavour or the neutrality of vodka. It must aged for minimum of 1 year in either glass or
stainless steel container but more traditionally it is aged in uncharred barrels. If it is aged in
barrels it is further treated through a carbon filteration system which eliminates any colour that
may have been picked from the barrel.

Amber or gold rum is aged in wooden barrels for a minimum of 3 yrs. It contains more flavour
than light rum and is darker in colour because of the addition of caramel colouring.

DARK OR FULL BODIED RUM

This is also called as a dark rum which is sometime pungent in flavour an are famous in Jamaica,
Barbados, Trinidad. These rums are normally obtained from slow fermentation of molasses.
The mash is distilled twice is pot still and is run off at between 140º & 160º proof. The rum is
then aged and blended. At bottling the proof is adjusted by the addition of distilled water.
Fully bodied rum is aged from 5-7 yrs. in oak barrels. Caramel is added at the time of bottling to
obtain the dark colour.

AROMATIC RUM

These rums are obtained in Indonesia and are flavoured by the dry red Javanese rice cakes,
which are added to the mash during fermentation. Aromatic rums are usually aged for 3-4 yrs
prior to blending and bottling.

POPULAR BRANDS OF RUM

DARK RUMS LIGHT RUMS

1) BARBANCOURT 1) BACARDI
2) APPLETON 2) RON RICO
3) MYER’S 3) BARILLA
4) CAPTAIN MORGAN 4) RHUM ST. JAMES
5) LAMB’S NAVY 5) DRY CANE
6) MOUNT GAY
7) WOODS
8) HANSEN
Chapter 26
TEQUILA

Tequila is distilled from a fermented mash (juice or sap) derived primarily from a blue variety of
the genius plant Agave Tequilana Weber with or without additional fermented substances. It is
bottled than not less than 80º proof. The agave species (actually there are more than 400)
occasionally called the magney is often confused with cacti. The agave plant takes 8-10 yrs to
mature before it can be used. Only the heart of the plant, often called the “pina or head” is used .
Tequila can only come from a specific geographic area of mexico known as tequila. If produced
outside these geographical limits it is called Mezeal.

TEQUILA PRODUCTION

The heart or base of the agave plant, often weighing between 70-150 pounds contains what the
distiller calls, the sap or alguamiel (honey water). The plant is first split in half than steamed
until the starch fibrous pulp twins the mashy brown colour. The pulp goes into a shredder,
which opens up and crushes the fibres allowing the juice to run off. It is than mixed with can
sugar or other sugar and yeast and fermented for 2-3 days. The liquid is doubled distilled,
sometimes in copper stills b/w 104-106º proof and then filtered through charcoal.

Tequila may be aged or unaged and is usually bottled at 80-86º proof. The clear tequila is not
aged and is bottled after proof age reduction by distilled water. The brown or gold tequila is
aged in Oak barrels. Amjo is tequila that has been aged for a min of 1yr. in Oak barrels. If
tequila is aged for 2-5 yrs it may be called Muy Anejo.

Pulque is a milky white alchoholic beverage fermented from the juice of agave. The last
category of tequila is known as ‘Crema de tequila’ or ‘alnendrado’, is liqueur mixed with
almonds.

SERVING AND STORING TEQUILA

With the exception of several super prestige brands there is no need to chill tequila.. Although
some people enjoy drinking it straight, it is mostly used in cocktails. Tequila has a very unusual
and distinctive taste quite different from other clear distilled spirits. Its flavour is somewhat
grass, vegetal in nature and has a natural affinity to salt and lemon juice. Tequila is
accompanied by salt and a wedge of lime when drunk. First, the salt is licked, then the drink is
swallowed quickly and immediately the slice of lime must be bitten into.

There are many brands available in US but amongst them the most popular are:

1. El-toro 5. Sauza
2. Pedro-Domecq. 6. Pepe-Lopez
3. Jose-Cuervo 7. Montezuma
4. El-Cuate 8. Olmeca