Downloaded 131 times
![Non & alcoholic beverage [Fankfinn]](https://cdn.slidesharecdn.com/ss_thumbnails/nonalcoholicbeverage-120111005951-phpapp01-thumbnail.jpg?width=640&height=640&fit=bounds)
Bar lecture (rum)
- 1.
- 2. 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.
- 3. 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
- 4. RUM - Is aspirit 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.
- 5. RUMS DERIVED FROMTHE 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.
- 6. RUMS HOLDS THEFOLLOWING TITLES • The Pirates Drink • The Soldiers Drink • The Drink of the Romantics • The Kill Devil • Sweetest among the Spirits
- 7. RUM PRODUCTION Sugarcane iscut and shredded by heavy rollers; the juice is collected, strained, decanted, and filtered. The resultant cane juice is then concentrated into syrup by boiling.
- 8. RUM PRODUCTION The alcoholicwash of rum which is distilled is made by adding water to molasses which ferments rapidly. The sugarcane is 1st boiled to evaporate the water.
- 9. 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.
- 10. TYPES OF RUM 1.LIGHT RUM -also labeled as “white” or “silver” -is better suited to the cocktail and cold long drinks
- 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. 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. TYPES OF RUM e. Jamiacan Rum -fermented naturally -disttilled to less the 160 proof - often colored caramel
- 14. MAJOR CHARACTERISTIC OFLIGHT RUM • clean in color • aged for a minimum of 1 year • light in flavor
- 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. 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. 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. 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
- 19. POPULAR BRANDS • APPLETON RUM • BACARDI • COCKSPUR RUM
- 20. POPULAR BRANDS • • MOUNT • MYER’S CRUZAN GAY
- 21. POPULAR BRANDS • RHUMSAINT • RON JAMES CASTILLO
- 22.