Rum (Sandeep)

MANUFACTURING OF
RUM
AND ITS TYPES
SANDEEP SINGH
21501055
BHM (SEM- 3RD)
RUM:
INTRODUCTION:
• Rum is an alcoholic beverage distilled from
fermented sugarcane by-products such as sugarcane
juice, sugarcane syrup and molasses.
• It is distilled at less than 190 proof (95% abv) and
bottled at not less than 80 proof (40% abv).
ORIGIN:
• Rum derived from Latin word - Saccharum
• Rum was first produced in the Caribbean countries in the 17th Century.
• The sugar plantations were maintained by slaves who had been brought
to the Caribbean from Africa by the British.  They distilled crude and
harsh rum as early as 1647 in small pot stills in the sugarcane fields.
• In those days, it was consumed without maturing and was the drink of
English pirates and the British Navy.
• This spirit was termed as “Rumbustion” - meaning uproar and
“Rumbullion” - a slang for a fracas or brawl.
• The British Navy issued rum to warm its sailors and treat scurvy.
• Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy
consumption of Rum was affecting his crews’ efficiency; he ordered the
rum be diluted with water and served.
TYPES OF RUM:
• Dark rums
• Flavored rums
• Gold rums
• Light rums
• Overproof rums
• Premiuim rums
• Spiced rums
• Dark Rum: also known by their particular colour, such as brown,
black, or red rums, are classes a grade darker than gold rums. They are
usually made from caramelized sugar or molasses. They are generally
aged longer, in heavily charred barrels, giving them much stronger
flavors than either light or gold rums, and hints of spices can be detected,
along with a strong molasses or caramel overtone. They commonly
provide substance in rum drinks, as well as colour. In addition, dark rum
is the type most commonly used in cooking. Most dark rums come from
areas such as Jamaica , Bahamas ,Haiti and Martinique.
• Flavored Rum: are infused with flavors of fruits , such
as banana, mango, orange, pineapple , coconut, starfruit or lime. These
are generally less than 40% ABV (80 proof). They mostly serve to flavor
similarly-themed tropical drinks but are also often drunk neat or with
ice. This infusion of flavors occurs after fermentation and distillation.
Various chemicals are added to the alcohol to simulate the tastes of food.
• Gold Rums: also called "amber" rums, are medium-bodied
rums that are generally aged. These gain their dark colour from
aging in wooden barrels (usually the charred, white Oak barrels
that are the byproduct of Bourbon Whiskey). They have more
flavor and are stronger-tasting than light rum, and can be
considered midway between light rum and the darker varieties.
• Light Rums: also referred to as "silver" or "white" rums,
in general, have very little flavor aside from a general
sweetness. Light rums are sometimes filtered after aging to
remove any colour. The majority of light rums come
from Puerto RicoTheir milder flavors make them popular for
use in mixed drinks, as opposed to drinking them straight.
Light rums are included in some of the most popular cocktails
including the Mojito and the Daiquiri.
• Overproof Rum: are much higher than the standard 40% ABV
(80 proof), with many as high as 75% (150 proof) to 80% (160
proof) available. Two examples are Bacardi151 or Pitorro
moonshine. They are usually used in mixed drinks.
• Premium Rum: as with other sipping spirits such
as Cognac and Scotch Whiskey, are in a special market category.
These are generally from boutique brands that sell carefully
produced and aged rums. They have more character and flavor than
their "mixing" counterparts and are generally consumed straight.
• Spiced Rums: obtain their flavors through the addition of
spices and, sometimes, Caramel. Most are darker in colour, and
based on gold rums. Some are significantly darker, while many
cheaper brands are made from inexpensive white rums and darkened
with caramel colour. Among the spices added are Cinamon,
rosemary, absinthe/aniseed, pepper, Cloves, and Cardamom.
MANUFACTURING PROCESS OF
RUM :
• Harvesting
• Cutting
• Juice Extracted By Passing Through Enormous, Very Heavy
Crushing Rollers
• Juice Boiled
• Sugar Concentrated
• Clarified = A Thick Syrup
• Passed Through A High-speed Centrifugal Machine (2200 Rpm)
• Sugar Crystals Separated= Molasses With About 5% Sugar
• Fermented
• Distilled = RUM
STYLES OF
RUM:
Puerto Rican Rums:
• The molasses is fermented in huge vats together with
some of the mash from previous fermentation.
• Resultant wash is distilled in Patent Still.
• Filtered with sand and burnt oak.
• Very dry & light-bodied.
• Popular in Spanish-speaking countries like Puerto Rico,
Cuba, Venezuela, Haiti, The Virgin Islands, etc.
PRODUCTION OF PUERTO
RICAN RUMS :
Molasses taken in large vats
↓
+ water + slop from previous batch + cultured yeast
↓
= quick fermentation (2 to 4 days)
↓
Produces alcoholic wash with about 7% alcohol v/v
↓
Patent still (80% to 95% v/v)
↓
Aged in used, uncharred oak for1 to 4 years
↓
Filtered through alternate layers of sand & vegetable charcoal
↓
Color adjustment with caramel
↓
Matured further, blended and bottled
VARIANTS:
• White/Silver Rum - This is matured for a period of 1
year. It is lighter, paler & more neutral.
• Amber/Gold Rum - This is matured for a period of 3
years. It is heavier, more flavored, often older & deeper
with more caramel.
• Vieux/Liqueur Rum - This is matured for a period of
more than 6 years.
JAMAICANS RUM:
• Rich, full-bodied & pungent.

• Distilled in Pot Still.
• It is non-filtered.
• Matured for more number of years.
• Popular in English-speaking countries like Jamaica,
Trinidad, Barbados, Guyana, etc.
PRODUCTION OF JAMAICAN RUMS:
Molasses taken in large vats
↓
+ water + dunder from sugar boilers
↓
Natural yeast spores settle on surface
↓
= slow fermentation (5 to 20 days)
↓
Pot still (twice) 70% to 80% alcohol v/v (sometimes lower)
↓
Very full bodied and pungent, aged for 5 to 7 years
↓
Color adjustment with caramel
↓
Further matured, blended and bottled
VARIANTS:
• Gold/amber – traditionally Jamaican
• Dark Mahogany – lately popular, often labelled:
‘for Planter’s Punch’
* Jamaican rums are also referred to as London Dock
Rums. Much of the rum is shipped to bonded
warehouses of the docks in England & Scotland for
aging and blending. The damp climate is ideal for
maturing Jamaican Rums.
DEMERARA:
• Made from sugarcane grown along the banks of the Demerara
river in Guyana.
• More like Jamaican rums but differences exist due to different
soil, climate, variety of sugarcane & use of Patent Still.
• Some are blends of 1/3rd Pot and 2/3rd Patent Still products.
• Much darker, less pungent, has less flavor and finesse.
• Obtainable at 43%, 48%, 57% % 75.5% al v/v.
• Over proof ones are ideal for GROG.
USES OF RUM:
• Drunk straight in rum-producing countries
• In The UK, The USA, etc. popular as base for mixed
drinks
• Rum & Cola (Cuba Libre)
• In the kitchen – to flambé desserts, ice creams, fruit
punch, candies, etc.
• Tobacco flavouring
BRAND NAMES:
• Puerto Rican – Bacardi, Daiquiri, Don Q,
Tropicana, Dry Cane, White diamond, Ron Rico, Palo
Viejo, Ron Merito
• Jamaican – Lemon Hart, Captain Morgan, Myers,
Rope & Anchor, Appleton
• Demerara – Lemon Hart, Captain Morgan, Lamb’s
Navy, Old Jack Dark

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MANUFACTURING OF

• Rich, full-bodied & pungent.

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