Rum & Rhum

Question 1

Distilled From

Answer 1

• fermented sugar cane juice
• sugar cane syrup
• sugar cane molasses
• any other sugar cane by-products

Question 2

ABV

Answer 2

• distilled at less than 95%ABV

- bottled at or above 40%ABV

Question 3

Requirement of formula if

Answer 3

-harmless coloring, flavoring, or blending materials (HCFBM) are added and cannot exceed 2.5% of final product

Question 4

Origin of name

Answer 4

• in Barbados
• Latin for Sugar Cane
• 1670’s “Rumbullion”
• Rhum if produced in French Caribbean Islands
• Ron for Spanish speakers
• “Kill Devil” as it was believed to cure ailments

Question 5

Geographical Origin

Answer 5

Caribbean basin ideal for growing sugarcane by the 1600’s

Question 6

Tot

Answer 6

Daily ration of rum for sailors of the Royal Navy for over 300 years given to them by the “Purser” or “Pusser”

Question 7

Top Three Sugarcane Countries

Answer 7

• Brazil
• India
• China

Question 8

Raw Material

Answer 8

1. Fresh Cane Juice
2. Evaporated Cane Juice “miel virgen”
3. Molasses (A-B-C-D and black strap)
4. Crystallized Sugar (white, brown, panela, etc)

Question 9

Harvest

Answer 9

sugar cane is about 15 feet high and weighs 5 to 7 lbs

Question 10

Molasses-Based

Answer 10

byproduct of boiling and crystallizing sugarcane juice

Question 11

Fermentation

Answer 11

From 1 day to 2 weeks

1. Natural Fermentation - open containers, naturally occurring yeast in the air
2. Controlled Fermentation - a particular strain of yeast is used, usually a distillery’s most valuable asset

Question 12

Distillation

Answer 12

Originally pot-still then Coffey (column) still. Now either discontinuous (pot still) or continuous (column) distillation.

Question 13

Aging

Answer 13

• Barrels: American white oak, bourbon aged(charred), cognac(French oak), Sherry(European Oak)
• Caramel is sometimes added for color and consistency
• Angel’s Share is known as “the duppies’ share”(evil spirits)
• Age statement reflects the youngest rum in the blend

Question 14

Single Barrel Rum

Answer 14

from one Barrel source

Question 15

Solera Aging

Answer 15

• Originaly Spanish

- blending from different vintages consistently in 4 or even 5 or more levels high of stacked barrels

Question 16

Rum Styles

Answer 16

1. American (Colonial) - pot distilled, brandy influenced
2. Cuban and Puerto Rican - Lightest, cleanest, most rectified alcohol possible then adding flavor through careful aging and blending
3. French - pot still, sugarcane juice, Rhum, lots on congeners and aromas
4. Naval (British Royal Navy)- combined rums from different distilleries in Barbados, Jamaica, and Guyana
5. Spanish - Highly fruity, brandy-like, most use pot stills
6. Jamaican/Guyanese - Dark, Heavy, and Potent, Jamaica defining it by its esters

Question 17

Jamaican Rum Types

Answer 17

• Common Cleans: 80-150 esters
• Plummers: 150-200 esters
• Wedderburns: 200-500 esters
• Continental Flavored: 500-1700 esters

Question 18

Families of Rhum/Rum

Answer 18

1. Rum Industrial: obtained from distillation of molasses and not fresh fermented sugarcane juice
2. Rhum Argicole: distilled from freshly squeezed sugarcane juice, column still, cannot be bottles less than 40%ABV “AOC Martinique Rhum Argicole”

Question 19

Rhum Argicole Martinique Designations

Answer 19

• Rhum “blanc” Martinique: colorless, laid still for atleast 3 months, and not more than 3 months if stocked in oak barrels
• Rhum Martinique “eleve sous bois”(cask aged): aged in oak barrels for at least 12 months
• Rhum Martinique “vieux”(extra aged): Aged for atleast 3 years in barrels under 650 liters

Question 20

Color Defenitions

Answer 20

White: also known as Clear, Crystal, Blanco, Plata. Cheapest to produce, most popular. typically un-aged
Gold: Also known as Oro, color derived from barrels or usually caramel and molasses
Dark: dark/black color can be obtained naturally or often additives are incorporated to obtain a dramatic effect