Group 5 report

History of RUM• Development of fermented drinks produced

from sugarcane juice is believed to have first

occurred either in ancient India or China.

• The first distillation of rum took place on the

sugarcane plantations of the Caribbean in the

17th century. Plantation slaves first

discovered that molasses, a by-product of the

sugar refining process, can be fermented into

alcohol.

History of RUM• After rum's development in the Caribbean, the

drink's popularity spread to Colonial North

America.

• The popularity of rum continued after the

American Revolution, with George Washington

insisting on a barrel of Barbados rum at his 1789

inauguration

•Rum started to play an important role in the

political system; candidates attempted to

influence the outcome of an election through

their generosity with rum.

RUM

- Is a spirit resulting from an alcoholic fermentation and the distillation of sugarcane, sugarcane syrup, molasses, sugar beets, maple sap, or other sugarcane by-products at less than 190 proofs.

RUMS DERIVED FROM THE FOLLOWING

WORDS

• Rumbustious- strong liqour

• Saccahrum- Latin term for sugar

• Ron- Spanish term for sugar

• Rhum- French term for sugar

• Rumbullion- Devoian term for

sugar.

RUMS HOLDS THE FOLLOWING

TITLES

• The Pirates Drink

• The Soldiers Drink

• The Drink of the

Romantics

• The Kill Devil

• Sweetest among the

Spirits

Sugarcane is cut and shredded by heavy

rollers; the juice is collected, strained,

decanted, and filtered.

The resultant cane juice is then

concentrated into syrup by boiling.

RUM PRODUCTION

The alcoholic wash of rum which is distilled is

made by adding water to molasses which

ferments rapidly.

The sugarcane is 1st boiled to evaporate the

water.

The juice fermented to1-2days produces a

RUM PRODUCTION

Redistilled. in column still at 180 proof.

Dark full bodied rums are distilled in pot still at a lower

proof.

Maturation (rum must be matured in a wood for

a minimum of 3years.

Light rum is generally kept in glass or stainless vast.

Dark rum is kept in lightly charred oak barrels.

RUM PRODUCTION

TYPES OF RUM

1. LIGHT RUM

-also labeled as “white” or “silver”

-is better suited to the cocktail and cold long drinks

TYPES OF RUM

E.g. of Rum from Cubaa. Bacardi

- the most common rum in America

- fermented with special cultured yeast

- blended with other rums

- aged at least 1 year

b. Spiced Puerto Rican Rum

- contains the same amount of alcohol

- added with vanilla and other spices

TYPES OF RUM

c. Virgin Island Rum

- tastes similar to Puerto Rican Rum

- slightly heavier and usually not aged

d. Barbados Rum

- is Characterizedby soft rather smoky flavor

TYPES OF RUM

e. Jamiacan Rum

-fermented naturally

-disttilled to less the 160 proof

- often colored caramel

MAJOR CHARACTERISTIC OF LIGHT

RUM

• clean in color

• aged for a minimum of 1 year

• light in flavor

TYPES OF RUM

2. AMBER RUM

-labeled as “gold rum”

- aged in wooden barrel for minimum 3 years

- darker in color because of the addition of caramel coloring

- ANEJO or MUY ANEJO- high-quality, well-aged rum

TYPES OF RUM

3. Full-boiled Rum

-ideal for cold climate

-Popular for cocktails

-more caramel is added to give it a deep mahogany color.

-aged from 5-7 years in Oak barrel

TYPES OF RUMDARK AND HEAVY-BODIED

MT. GAY

- taste heavier then Puerto Rican Rum

- has darker color

- ideal for places with cold climate like

England

- came from Haiti, Jamaican and Barbados

TYPES OF RUM

4. AROMATIC RUM

- came from Java, Indonesia

- rum is added with red Javanese rice cake, resulting to highly aromatic dry taste

- aged for 3-4 years

POPULAR BRANDS

• APPLETON RUM • BACARDI

RUM

• COCKSPUR

POPULAR BRANDS

•CRUZAN

• MOUNT GAY

• MYER’S

POPULAR BRANDS

• RON CASTILLO

• RHUM SAINT JAMES

END