Rum

Rum

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  Sunil kumar RUM History Columbus introduced sugarcane into West Indies. By the seventeenth Century cane was being distilled to produce a cheap spirit that served as a stimulant, disinfectant and all-purpose medicinal aid. The name of ‘Rum’ was originally used to describe the product of the British West Indies. A raw spirit was produced in the British West Indies as early as 1647 and was chiefly the drink of the slaves of the plantation. There are many theories attached to derivation of this word. Many author believe it comes from the following words:  Rumbullion: which means rumpus  Rumbustion: which means uproar  Saccharum: Latin for sugar cane Rum had a host of other names besides- among them “Kill-devil”, “Barbados Water”, “Nelson’s Blood”. Production of Rum Rum is the spirit of sugarcane, and its raw ingredient; molasses is a by-product of the sugar industry. Rum is one of those few spirits, which retains a lot of character of its base ingredient. Therefore Rum varies with: variety of sugar cane, mineral content, sugar level, climate and soil . Freshly cut sugarcane is stripped of its leaves and crushed between rollers to extract juice. Spent sugarcane called Bagasse is again crushed several times to extract all juices. The liquid sugar extract is heated almost to a boiling point; the water is allowed to evaporate. This leaves behind thick syrup relatively free from impurities. The syrup is placed in a centrifuge where it is spun until sugar crystals are separated. These are removed to make commercial sugar, leaving a very dark, treacly mother liquid – the molasses or black strap. It is very important that molasses should have a fresh and sweet smell and should taste sweet and not musty or stale. At this point molasses is transferred to clean, well-aired tanks for 3-4 months. Rested molasses gives rum a better fragrance and it helps in even fermentation. Molasses is taken for fermentation; at this point it is diluted with water to reduce the viscosity and sugar concentration. Yeast strains are added to induce fermentation. For dark and heavy bodied rum dunder (residue left is still after previous distillation) and
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  Sunil kumar limings(scum that forms on the surface of molasses s the sugar is being extracted) are added to give more pungent flavour to the spirit. For lighter rum fermentation lasts from 24-36 hours, which converts the sugars into alcohol. Darker rum takes almost 12 days to ferment. Addition of dunder and limings adds lot of character and depth to the rum, although esters are more as compared to the light rum. At this point it is called dead wash. Next step is distillation of dead wash. Today's Rums are classified into two main groups due to its method of production: -Light bodied: made in column still tends to be crisp and dry. Most of them have only a hint of molasses character; some rum even approach vodka in neutrality. White rums are made in patent still. -Fully bodied: Dark and full bodied rum is made in pot still, with a strong hint of molasses. They are aromatic, round and full in the mouth. Both the column still rum and the pot still rum are clear at distillation. The colour is added after the distillation. Rum is aged in new oak barrels from where it gets its colour and mellowness. Rum is aged from between 3-12 years. Light bodied column still rums that are aged in wood for a time do acquire mellowness along with colour but will not be as full or as intrinsic as pot still rums. However, within a group of rums from a particular area, colour will be a clue as to which are more delicate and which are heavier. Clear to pale gold signals the former; amber to brown denotes the latter. Rums of the world Puerto Rican Rums  Puerto Rico is the worlds leading rum producer setting standards for the light bodied rums. Three basic rum styles made in Puerto Rico are: white, gold or amber, anejos.  White rums are lightest and driest. By law they are required to come off the still at no less that 180 deg - 189 deg.  They are aged in wood for a minimum of a year, and then filtered.  The gold or amber rums are somewhat fuller and a lot more aromatic than the whites. They must be aged for 2-3 years. They must be distilled to a minimum of 175 deg.  The anejos must be distilled to the same proof as the gold but aged from 4-6 years. Both gold and anejos acquire colour from the wood caramel is usually added before bottling to achieve the desired shade.  Brands: Bacardi, Ron Castillo, Ronrico, Captain Morgan, Don Q
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  Sunil kumar JamaicanRums  Production of classic Jamaican rums differs considerably from Puerto Rican method.  The molasses is reinforced with “dunder” from previous distillation in pot still, which yields a fairly low proof distillate.  The rums are aged for five to eight years, occasionally longer and after blending. The rums are full-bodied and richly aromatic. However, the current demand to light rums is being catered by blending pot still rum with column still rum.  Brands: Appleton, Punch, Lemon Hart, Appleton’s white, Appleton’s Gold Barbados Rum  Barbados makes lighter bodied rums with a slightly smoky in flavour.   Light to medium bodied rums are made in continuous or pot still.  Fine & aged. Can be drunk as a liqueur.  Main Distillers are Mount Gay, West Indian refinery, Barbados distilleries. Cuban Rum  It is the largest of Caribbean islands, a major supplier of light rums.  Distilled in Patent still, producing light rums with fragrant and refreshing taste.  Main Rums are Carta Blanca and Carta Oro. Guadeloupe Rum  Major suppliers of French Rum.  Produces full bodied rum in Pot still.  Main distilleries are Fort Ille, Tabanon, Bourdon, Bologne. Haitian Rum  Cane juice is used for making Rum.  Double distilled in Pot still.  1st distillation gives Clairins.
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  Sunil kumar 2nd distillation makes Clairins medium to full-bodied rums.  Main distilleries are Port-au-Prince, renowned Damien distillery of rhum  Barbancourt. Guyana Rum  Most famous Rum is Demerara.  Very famous full-bodied dark Rum.  Distilled in Pot still.  Main distilleries are Enmore, Diamond and versaille. Rum served at Oberoi Hotels  Old Monk  Bacardi  Hawaiian  Koday’s XXX