Rum Production (Edited by Ayan Santra)

1. Rum Production
by Ayan santra

2. intro
• “Rum” is an alcoholic distillate made from sugar cane, or its
derivatives like sugar cane juice, molasses
• The base is combined with water & yeast and after fermentation it is
distilled. Majority of rums are produced from molasses. Molasses-
based rum is distilled via a column still; sugarcane-based rum is often
distilled via a pot still.

3. types

5. process

6. fermentation
• Yeast is then added to the mash (molasses diluted with water or sugar
cane juice), which is then fermented and converted into alcohol until
it produces 8% to 10% alcohol

7. two types
• Spontaneous fermentation
• This relies on the yeasts and micro-organisms naturally present in the
atmosphere or in the sugar cane juice. Such fermentation takes place
in open vats and takes between 1 and 2 weeks

8. • Controlled fermentation (batch)
• this kind of fermentation uses laboratory-grown yeasts. Such
fermentation is over within 2 to 3 day

9. distilation
• The type of rum produced very much depends on the distillation
method: ,
• heavier rums tend to come from pot stills 68% and 70% alcohol)
• while lighter rums are produced by column stills alcohol content
above 90%, .

10. agening
• ageing takes place in old bourbon barrels, rum can also be aged in
cognac barrels and new oak barrels.
• There is no required minimum time period, but few rums claim to be
aged for more than 8 or 12 years.

11. References
• www.google.com