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Bar lecture (rum)


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Our Group report on all about RUM :))


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Bar lecture (rum)

  1. 1. Group 5 report
  2. 2. History of RUM• Development of fermented drinks producedfrom sugarcane juice is believed to have firstoccurred either in ancient India or China.• The first distillation of rum took place on thesugarcane plantations of the Caribbean in the17th century. Plantation slaves firstdiscovered that molasses, a by-product of thesugar refining process, can be fermented intoalcohol.
  3. 3. History of RUM• After rums development in the Caribbean, thedrinks popularity spread to Colonial NorthAmerica.• The popularity of rum continued after theAmerican Revolution, with George Washingtoninsisting on a barrel of Barbados rum at his 1789inauguration•Rum started to play an important role in thepolitical system; candidates attempted toinfluence the outcome of an election through
  4. 4. RUM- Is a spiritresulting from analcoholicfermentation andthe distillation ofsugarcane,sugarcane syrup,molasses, sugarbeets, maple sap,or other sugarcaneby-products at lessthan 190 proofs.
  5. 5. RUMS DERIVED FROM THE FOLLOWINGWORDS • Rumbustious- strong liqour • Saccahrum- Latin term for sugar • Ron- Spanish term for sugar • Rhum- French term for sugar • Rumbullion- Devoian term for sugar.
  6. 6. RUMS HOLDS THE FOLLOWINGTITLES • The Pirates Drink • The Soldiers Drink • The Drink of the Romantics • The Kill Devil • Sweetest among the Spirits
  7. 7. RUM PRODUCTIONSugarcane is cut and shredded by heavyrollers; the juice is collected, strained,decanted, and filtered.The resultant cane juice is thenconcentrated into syrup by boiling.
  8. 8. RUM PRODUCTIONThe alcoholic wash of rum which is distilled ismade by adding water to molasses whichferments rapidly.The sugarcane is 1st boiled to evaporate thewater.
  9. 9. RUM PRODUCTION Redistilled. in column still at 180 proof. Dark full bodied rums are distilled in pot still at a lowerproof.Maturation (rum must be matured in a wood fora minimum of 3years. Light rum is generally kept in glass or stainless vast. Dark rum is kept in lightly charred oak barrels.
  10. 10. TYPES OF RUM1. LIGHT RUM-also labeled as “white” or “silver”-is better suited to the cocktail and cold long drinks
  11. 11. TYPES OF RUM E.g. of Rum from b. Spiced Cuba a. Bacardi Puerto Rican Rum - the most common rum in America - contains the - fermented with same amount special of alcohol cultured yeast - blended with other rums - added with - aged at least 1 vanilla and year other spices
  12. 12. TYPES OF RUM c. Virgin Island d. Rum Barbados Rum - tastes similar to Puerto Rican Rum - is Characterized - slightly by soft heavier and rather usually not aged smoky flavor
  13. 13. TYPES OF RUM e. Jamiacan Rum -fermented naturally -disttilled to less the 160 proof - often colored caramel
  14. 14. MAJOR CHARACTERISTIC OF LIGHTRUM • clean in color • aged for a minimum of 1 year • light in flavor
  15. 15. 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
  16. 16. 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
  17. 17. TYPES OF RUM DARK 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
  18. 18. 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
  22. 22. END 