RUM

2. Rum is a distilled beverage
made from sugarcane products.
E.g. Molasses and sugarcane
juice

3. HISTORY OF RUM
• The origin of the word ‘Rum’ is unknown
• It is a shortened form of the word ‘Rumbullion’
which is West Indian word to scuffle or “Saccharum”
Latin word for sugar.
• The Spanish word for rum is ‘Ron’ the French call it
‘Rhum’.

4. SHORT HISTORY OF RUM
• The history of rum is the history of the Caribbean and
North America.
• From its invention in the 17th century in Barbados (or
some claim Brazil), rum has had an international trade
influence that no other spirit can rival.
• It was an integral part of trade across the Atlantic Ocean
from the 17th century to the 19th century, and eventually
played a key cultural role in the 20th century.

5. PLANTATION INVENTION
• Rum was made first by plantation African-born slaves.
• These slaves harvested sugarcane that was turned into
sugar and shipped off to Europe.
• One of the by-products was molasses, and the slaves
discovered that molasses could be fermented into a crude
alcohol.
• Then they went the extra step and distilled the fermented
molasses into rum.

6. NICK NAMES OF RUM
• It was the fiery nature of rum led to nick name like “
Kill- Devil”.
• It is also known as Nelson Blood.

7. Rum Production
Firstly the sugarcane is harvested and crushed to remove the
juice. During the process of making sugar we get a by product
call molasses which forms the base of most Rums
The molasses are then mixed with water and re-boiled to
produce a sweet liquid called the mash which is then mixed
yeast and left to ferment.
The molasses will contain around 30-40% sugar; molasses
with higher amounts of sugar will produce more rum.

8. The fermentation time depends on the style of the rum; light rums are
fermented for around 24 hours whereas dark rums can be fermented
for up to 3 weeks.
The way the yeast acts with the molasses and the length of time the
fermentation lasts will greatly influence the style of the rum.
The shorter the fermentation the lighter the rum and the longer the
fermentation the more full bodied the rum. This is due to the build up
of impurities in the fermentation process.
Some rum makers will use a system of continuous fermentation, as
this is a more efficient and less expensive method of rum production.
The fermented liquid is called the wash.
FERMENTATION

9. • Light rums are highly rectified in continuous stills and are
often filtered through activated (hot) charcoal to remove the
impurities.
• These are known as single distillates and will usually be
blended with other rums.
• Gold (añejo) and dark rums are usually distilled in pot stills.
• Distilling in a pot still is generally done twice as this
increases the alcoholic strength and also removes more
unwanted impurities.
• Pot distilled rums are fuller bodied with a rich flavour that
continuous distilled rums.
• As with light rums, pot distilled rums will usually be blended.

10. Then the fermenting liquid is distilled.
- Pot still distillation for darker rums
-- Patent still distillation for light rums

11. Blending is the way rum producers develop their own unique
brands and it also allows them to produce each brand
consistently.
Most producers will blend a mixture of rums from continuous
still and rums from pot stills to create their brands; the rum from
the continuous will be light in flavour but will contain vanilla and
oak flavours and the rum from the pot still will provide the
body, the esters and other flavour components.
The blender will also use rums from the continuous still that will
have differing levels of rectification (purification); these will be
aged in barrels and used in the blend.

12. • White Agricultural Rum : 3 months before bottling, the rum is
stored in huge wooden tuns to be "rounded out". It is then brought
to desired degrees for commercialization (40° to 62°) with spring
water.
• Golden agricultural rum or amber agricultural rum : the rum is
stored for at least 12 months in wooden containers.
• Old or aged agricultural rum or also dark agricultural rum : Must be
placed in an oak barrel a minimum of 3 years for the VO label
(rhum vieux), 4 years for the VSOP label (rhum très vieux) and up
to 6 years for an aged vintage XO label rum (rhum hors d'âge). It
is the tannin in the wood which bestows the warm hues while the
taste is transformed as the years go by.

13. Then as per the type of the rum the distillate is aged.
Light Rum: Aged for 3 months
Golden Rum: Aged for 18 months
Dark Rum: Aged for 3 year & more. It is
matured in charred oak barrels.
Ageing

14. • Light Rum - also known as silver or white rum, these types
of rums have little flavor, apart from a general sweetness that
the drink has.
• As a result, they are often used in cocktails. Light rums are
filtered sometimes to remove any color after aging.
• Most of the light rums come from Puerto Rico.
• Their milder taste makes them ideal for using in drinks
instead of drinking them straight.

15. • Gold Rums – these are also known as amber rums. They
are aged for a longer time than lighter rums.
• Due to the types of casks used to age them they have a
darker hue.
• They have a woodsy flavor given the wood casks used to
age them.
• They have a stronger taste than the lighter types of rum and
can be categorized as being between the lighter rums and
the other darker categories.

16. • Dark Rum - Known for their particular hue such as brown,
red rums or black, this type of rum are a grade darker than
the gold rum.
• They are aged in strong barrels, for longer time this gives
them a stronger flavor than the gold or light rums.
• There are small hints of spices together with a strong
molasses or caramel tinge.
• Dark rum is commonly used in cooking and are often
produced in Haiti and Jamaica

17. • Spiced Rum – These are types of rums that are made from
mixing different types of spices.
• They pick their tastes from the various spices used to make
them.
• Most of these rums are darker in color and are founded on
gold rums.
• Some of the spiced rums are dark in color, but one can find
cheaper variations of the drink made from cheap brands of
white rum that are later darkened with caramel to give them
the dark color.
• Spices used on these types of rums include rosemary,
pepper, and cinnamon among other types of spices.

18. • Flavored Rums – Are rums that are infused with different
fruit flavors.
• Fruits commonly used are bananas, orange, coconut,
mango, citrus, lime or strafruit.
• Flavored rums are used to give flavor to other drinks that
have been similarly themed.
• They are either drank alone or mixed with white ice.
• They have less than 40 percent alcohol

19. • Premium Rum – These are the luxury type of rum available
in the market.
• They cost higher than the regular types of rums because of
the way they are produced.
• They are carefully aged and produced to meet high
standards making them cost higher than the regular types of
rums.
• They are often drank straight without having to mix with other
drinks like the other types.
• They come with more flavor and character, given the way
they are made.

20. How is Rum served?
 Mixed with soda/coke
 Tonic
 With fruit juice
 Straight on the rocks
As mixed drinks

21. Famous Brand Names
 Captain Morgan
 Bacardi
 Appleton
 Admiral Nelson
 Old Monk
 Monarch