brief presentation on rum its history, brands, grades, steps of rum production and benefits of rum consumption.

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Production
PRESENTED BY:
Bishal Panth
M.Sc Biotechnology
3rd Semester
National College
RUM
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2. 2
Contents
Introductions
History
Grades
Brands of Rum
Steps of Rum productions
Benefits
References
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Introductions
• Rum is a spirit made by distilling fermented sugarcane product usually molasses.
• The sweet juices from sugarcane are turned into molasses by distillation and the
syrup obtained is then fermented into Rum.
• Prepared rum is then aged in casks, that determines the colour of the rum
produced in the end.
• Rums are produced in various grades. Light rums are commonly used in cocktails
whereas "golden" and "dark" rums are typically consumed straight or neat or used
for cooking. Premium rums are made to be consumed either straight or iced.
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Varieties of Rum found in National/ International market
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History
• The name used for a rum is often based on its place of origin. Mostly in Latin
America where Spanish is spoken, the word ron is used. A ron añejo ("aged rum")
is a premium spirit.
• Rhum is the term that typically distinguishes rum made from molasses which is
made from fresh sugar cane juice in French-speaking locales like Martinique
Government House rum, manufactured by the Virgin Islands Company distillery in St. Croix, circa 1941
• It is said that history of Rum means history of
Caribbean and North America.
• From its invention in 17th century in Barbados, rum
has/had and international trade influence that no other
spirit can reveal.
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• Rum has different meanings with their places. The differences in definitions
include issues such as spirit proof, minimum ageing, and even naming standards.
• Mexico requires rum be aged a minimum of eight months; the Dominican
Republic, Panama and Venezuela require two years. Naming standards also vary.
Argentina defines rums as white, gold, light, and extra light.
• Grenada and Barbados uses the terms white, over proof, and matured, while the
United States defines rum, rum liqueur, and flavored rum. In Australia, rum is
divided into dark or red rum (underproof known as UP, overproof known as OP,
and triple distilled) and white rum.
• Dividing rum into meaningful groupings is complicated because no single
standard exists.
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Grades
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 - known by their particular color such as brown, black, or red rums, darker
than gold rums.
•Flavored rums are infused with flavors of fruits, such
as banana, mango, orange, pineapple, coconut, starfruit or lime
•Gold rums, also called "amber" rums, are medium-bodied rums that are generally aged.
These gain their dark color from aging in wooden barrels (usually the charred, white oak
barrels that are the byproduct of Bourbon whiskey).
•Light rums, also called "silver" or "white" rums. Light rums are sometimes filtered after
aging to remove any color. Light rums are included in some of the most popular cocktails
including the Mojito and the Daiquiri.
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•Premium 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 color, and based on gold rums. Among the
spices added are cinnamon, rosemary, 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.
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Brands of Rum
Rhum Clement V.S.O.P. Rum
Rhum Clement Premiere Canne
Cachaca Gold, Silver
Sagatiba Velha Gold
Havana Club
Captain Morgan
Bacardi Gold, Black, Superior
Bacardi Carda Blanca, Green Apple, Lemon
Old Monk
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Steps of Rum productions
• Extraction
• Rum is produced from either sugar cane juice or from the sweet, sticky residue left
over when sugarcane is crushed and the juices heated (molasses)
• Molasses are mixed with water and re-boiled to produce a sweet liquid called mash in
which yeast is mixed and left to ferment
• Molasses will contains about 30-40% sugar, more sugar content produce more rum
• Fermentation
• Light rum gets fermented for around 24 hours whereas dark rums takes up to 3 weeks
• Interaction of Yeast to molasses influence the style and taste of Rum
• The fermented liquid is called the wash.
• Fermentation products like 2-ethyl-3-methyl butyric acid and esters like ethyl
butyrate and ethyl hexanoate give rise to the sweet and fruitiness of rum
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• Distillation
• Light rums are highly rectified in continuous stills and are often filtered through
activated(hot) charcoal to remove impurities.
• Gold and dark rums are usually distilled in pot stills. Distillation is done twice in pot
stills as it increases the alcoholic strength and remove unwanted impurities.
• Aging
• Ageing is commonly performed in used bourbon casks, but may also be performed in
other types of wooden casks or stainless steel tanks.
• The ageing process determines the color of the rum. When aged in oak casks, it
becomes dark, whereas rum aged in stainless steel tanks remains virtually colorless.
• Generally stored for 1 year and more the year goes by the taste get transformed.
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• Blending
• It is the final step in the rum-making process
• It is the way rum producers develop their own unique brands and to produce each
brand consistently
• Producers blend a mixture of rums from continuous still and rums from pot stills to
create brand – Rum from Continuous still will be light in flavor but contain vanilla and
oak flavors and rum from pot stills will provide esters and other flavor components.
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• Rum consumption can give you a healthy and strong heart.
• It decreases cholesterol levels in the body.
• It is also a good drink for peripheral artery disease prevention, prevent heart attacks and
heart disease
• Keeps your body warm
• Fights coughs and colds
• Relieves muscle pain
• Gives you a long life
• Effective antiseptic
Benefits
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• Anatoly Liberman, "The Rum History of the Word 'Rum'", OUPblog October
6, 2010
• Brick, Jason (16 March 2016). "The world's best rum comes from these
countries". Thrillist. Retrieved 15 September 2019
• Alcohol in Human Culture. in: Lucia, Salvatore P. (Ed.) Alcohol and
Civilization New York: McGraw-Hill, 1963 p. 178
• Wayne Curtis. "The Five Biggest Rum Myths". Liquor.com.
• https://en.wikipedia.org/wiki/Rum
References
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Thank
you
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