"Why is the rum always gone?" said Caption Jack Sparrow. Rum has it's own fan base since the past. How much do you know about Rum? How it is made and How it is formed? Is Rum actually good for health or not? Is it just a entertainment drink or has some health benefits? Do you know folks even celebrate "World Rum Day"? When is it? All the answers to the questions are there in the slides. Open and enrich yourself with the story of rum! AAAYyyeeeeee...

1. CHEMISTRY
OF RUM
Created by:
P CHIRANJITH PRABHU

2. ❖ Rum is a liquor made by fermenting and distilling
sugarcane molasses or sugarcane juice.
❖ The distillate, a clear liquid, is usually aged in
oak barrels.
❖ Most rums are produced in Caribbean, North
and South American countries, but also in other
sugar-producing regions, such as the Philippines
and Taiwan.
INTRODUCTION

3. AN OVERVIEW ABOUT
RUM
● Type Distilled beverage
● Country of origin Caribbean
● Region of origin Americas
● Introduced 17th century
● Alcohol by volume 36–65%
● Colour Clear, brown, black, red or golden
● Flavour Sweet, dry
● Ingredients sugarcane molasses or sugarcane juice; yeast; water
● Variants rhum agricole, ron miel, tafia
● Related products cachaça, charanda, clairin, grogue, grog, Seco Herrerano

4. ORIGIN OF THE WORD RUM
❖ The origin of the word "rum" is unclear.
❖ The most widely accepted hypothesis is that it is related to "rumbullion", a beverage made
from boiling sugar cane stalks or possibly "rumbustion," the origin of those words and the
nature of the relationship are unclear.Both words surfaced in English about the same time as
rum did.
❖ Another theory says that it is connected to the
British slang adjective "rum", meaning "high
quality", and indeed the collocation "rum booze" is attested.
Given the harshness of early rum, this is unlikely.
❖ Other theories consider it to be short for iterum, Latin
for "again; a second time", or arôme, French for aroma.

5. HISTORY OF RUM
● Vagbhata, an Indian Ayurvedic physician (7th century AD)
"advised a man to drink unvitiated liquor like rum and wine,and
mead mixed with mango juice 'together with friends.
● "Shidhu, a drink produced by fermentation and distillation of sugarcane
juice, is mentioned in other Sanskrit texts.
● Maria Dembinska states that the King, Peter I of Cyprus, brought rum with him as a gift for
the other royal dignitaries at the Congress of Kraków, held in 1364.This is plausible given the
position of Cyprus as a significant producer of sugar in the Middle Ages, although the
alcoholic sugar drink named rum by Dembinska may not have resembled modern distilled
rums very closely.

6. HISTORY OF RUM
● Another early rum-like drink is brum. Produced by the Malay people, that beverage
dates back thousands of years.
● After development of rum in the Caribbean, the drink's popularity spread to Colonial
North America.
● 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.The candidate
was expected to drink with the people to show he was independent and truly a
republican.
● Rum was also so popular among many pirate groups.
● Rum became an important trade good in the early period of the colony of New South
Wales.
● Commercial rum production was introduced into Taiwan along with commercial
sugar production during the Japanese colonial period.

7. DIFFERENT GRADES OF RUM
● The grades and variations used to describe rum depend
on the location where a rum was produced. Despite
these variations,the following terms are frequently used
to describe various types of rum. Dark rums, also known
by their particular colour, such as brown, black, or red
rums,are classes a grade darker than gold rums.
● Flavored rums are infused with flavors of fruits, such as
banana, mango,orange, pineapple, coconut, starfruit or
lime. 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.

8. DIFFERENT GRADES OF RUM
● Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged. These gain
their dark colour from aging in wooden barrels They have more flavour 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.Their milder flavours make them popular for use in mixed drinks, as opposed to
drinking them straight
● Overproof rums are much higher than the standard 40% ABV, with many as high as 75% to 80%
available.

9. DIFFERENT GRADES OF RUM
● Premium rums, as with other sipping spirits such as Cognac and Scotch whisky, are in a special market
category. 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.Among the spices added are cinnamon, rosemary, absinthe/aniseed, pepper,
cloves, and cardamom.
● Brown rums are made from cane sugar. They are generally aged in heavily charred barrels or on wood chips,
giving them much stronger whisky type flavors than other dark rums. Hints of brown sugar and vanilla can
be detected, along with caramel overtones. Brown rum is commonly distilled in the Middle East and is a used
in place of Whisky or Bourbon. Brown rums are typically found in areas such as Saudi Arabia, Bahrain,
United Arab Emirates, Iraq and Wales.

10. PROCESS OF MAKING RUM
● Raw materials:- molasses, sugar cane
juice or cane syrup
● Fermentation
● Distillation
● Ageing
● Mixing

11. ● The molasses, having been mixed with water, are fermented, with
yeast being added to kick off this process.
● The rum is distilled to concentrate the alcohol and aroma/flavour
compounds
● The rum is aged, in barrels.
● The rum is blended with other distillates in order to produce a
balanced and consistent product.

12. CHEMICAL CONSTITUENTS
● The chemical composition of the rum, aliphatic and aromatic esters,
aldehydes, alcohols, furan derivatives, nucleic acids, alcohols, amino acids,
and other organic acids
● Aromatic esters:- ethyl propanoate, ethyl acetate and ethyl isobutyrate
● Acid and alcohols:- acetic acid,2-ethyl-3-methyl butyric acid, phenethyl
alcohol and isoamyl alcohol.
● Other compounds:- vanillin, guaiacol, oak lactone and damascenone

13. ESTERS
Ethyl isobutyrate Ethyl propanoate
ethyl propanoate has a
caramel-like, fruity aroma,
ethyl isobutyrate has a
butterscotch-like aroma

14. ACIDS
● Acids in rum are important for production of esters but also contribute to
flavor.
● Acetic acid is main volatile acid in rum.
● 2-ethyl-3-methyl is the characteristic of rum

15. ALCOHOLS
Strong smelling higher alcohols are important odorants in rum
Phenethyl
alcohol Isoamyl alcohol
Phenethyl alcohol has floral like aroma Isoamyl alcohol has malty
aroma

16. PHENOLIC COMPOUNDS
va
vanillin guaiacol
Oak lactone
During the ageing process,these are
phenolic compounds, which can impart
medicinal and smoky notes.
Use of oak is the only
method of flavor addition

17. Having apple like, floral aroma.
The type of rum can of course impact the precise chemical composition of the spirit.
Dark rums tend to contain more flavour and aroma compounds than lighter rums. White
rum is filtered, often through charcoal, to remove compounds that cause colouration.
However, this filtration can also remove compounds that impact the rum’s flavour. A
specific example is beta-damascenone. This is one of the most impactful odorants in
dark rum, but its impact is much reduced in white rum, presumably due to the dip in its
concentration after filtration

18. HEALTH BENEFITS OF RUM
1. Rum is beneficial for your heart, and drinking it frequently in
moderation can give you a healthy and strong heart. Rum has shown
to be a great cure for peripheral heart disease and avoid the
formation of artery blockage in the body
2. Due to the antibacterial property of rum, it helps the healing of
common cold quickly.
3. Rum has proven to be effective in resolving muscle pains too.
4. Rum is the only drink that helps to keep scurvy at home as compared to
some more alcoholic beverage. Due to its medicinal properties, Old Monk
was served to British soldiers so that they are protected against scurvy.

19. 4. In a survival situation, rum can be used as an antiseptic. You can
use it to clean wounds and help prevent bacteria from growing.
5. Moderated consumption of rum is proven to increase a person’s
average lifespan by 3-5 years. This is achievable as rum
consumption reduces anxiety and decreases the risks of one getting
Dementia or Alzheimer, hence leading to an increment in the
average lifespan of a person.

20. World Rum Day is celebrated on the second Saturday of July month every
year. This year it falls on the date 9th of July.

21. ACKNOWLEDGEMENTS
● Ajal P Shaji
● Gourav Meshram

22. THANK YOU