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Rum
- 2. RUM Rum is a spirit made by distilling fermented sugarcane product usually molasses. The principal standard of production are located in Jamaica, Guiana, trinitat. It is the contraction of the Latin word sacrum meaning sugar of sweetness. www.hospitalitynu.blogspot.in
- 4. PRODUCTION Rum is produced from sugar cane. Freshly cut cane is cut and crushed among the rollers to extract the juice. The residual pulp called the bagasse is crushed several times to extract all the juice. www.hospitalitynu.blogspot.in
- 5. PRODUCTION Bagasse is often used in factories as a fuel in the boiler’s. The extract is heated almost to the boiling point. It is then cooled and the crystallized sugar is removed. www.hospitalitynu.blogspot.in
- 6. PRODUCTION This results in rich, dark syrup free of impurities. The syrup is centrifuged, by this process sugar crystals are removed for commercial sugar. Leaves a very dark, treacly liquid called ‘Molasses’ or ‘Black strap’. www.hospitalitynu.blogspot.in
- 7. PRODUCTION This is then diluted with water & fermented. There are two methods of fermentation- Quick method –produce white & light flavor rum Slow method – produce dark & heavy rum Distillation – the fermentation of rum takes places by distillation of light rum in a patent still & is done so in the strength of resultant 91%. www.hospitalitynu.blogspot.in
- 8. PRODUCTION The resultant spirit will be white & have only little flavor. If the liquid is matured in uncharred oak cask for a year, it will be sold as white rum. Should it be mature in charred cask for 3 years & have a little caramel added will be known as gold rum. www.hospitalitynu.blogspot.in
- 9. PRODUCTION The dark rum production will be distilled in a pot still strength of 86% alcohol. The spirit will be rich in congeners, flavors & aroma genes. Before bottling rums are reduced to a portable strength of around 41% by addition of demineralised water. www.hospitalitynu.blogspot.in
- 10. www.hospitalitynu.blogspot.in Sugar cane juice Dunder=molasses,water, dregs(previous sediments) Fermantation (5 to 20 days) Distillation(cuba-patent, jamaica-pot still) Filtration(alternate layers of sand and veg. charcoal) Maturation(in uncharred oak cask for 4 yr) Bottling selling
- 11. TYPES OF RUM Lighter or Amber Rums-aged for one year in glass or stainless steel or uncharred barells. Darker Rums are matured for 6 to 12 years. Aromatic rum-the combination of special quality of the river water on the island of java in Indonesia & the addition of dried red Javanese rice cakes, which are added to the mash during the fermentation, results in the highly aromatic & dry taste of rum www.hospitalitynu.blogspot.in
- 12. POPULAR BRANDS DOMESTIC –old monk, old cask, captain Henry, Hercules, XXX, Sikkim DOMESTIC WHITE RUM- royal pleasure, Tropicana, no.1 mc Dowell Caribbean DAMERARA RUM- Apple ton, Lemon hart, Captain Morgan. CUBIAN RUM- Donq, Bacardi, Ron Rico, Ron Merito www.hospitalitynu.blogspot.in
- 13. STORAGE – Store in cool – Dark rum don’t loose flavor but lighter are open should be consumed quickly •SERVICE Neat is served in the hiball glass On the rocks- old fashioned glass Mixer- with water or coke- old fashioned www.hospitalitynu.blogspot.in
- 15. CUBAN RUM Characteristics of Cuban Rum: – Distilled in Patent still. – Light rums with fragrant and refreshing taste. – Main Rums are Carta Blanca and Carta Oro. www.hospitalitynu.blogspot.in
- 17. GUADELOUPE RUM Characteristics of Guadeloupe Rum: – Major suppliers of French Rum. – Full bodied rum. – Distilled in Pot still. – Main distilleries are Fort Ille, Tabanon, Bourdon, Bologne. www.hospitalitynu.blogspot.in
- 19. GUYANA RUM (damarara) Characteristics of Guyana Rum: – Most famous Rum is Demerara. – Very famous full bodied dark Rum. – Distilled in Pot still. – Main distilleries are Enmore, Diamond and versaille. www.hospitalitynu.blogspot.in
- 21. HAITI RUM Characteristics of Haitian Rum: – Cane juice is used for making Rum. – Double distilled in Pot still. – 1st distillation gives Clairins. – 2nd distillation makes clairins medium to full bodied rums. – Main distilleries are Port-au-Prince, renowned Damien distillery of rhum Barbancourt. www.hospitalitynu.blogspot.in
- 23. JAMAICAN RUM Characteristics of Jamaican Rum: Described as Bordeaux of Caribbean. – Full flavoured, dark and rich rums. Gets colour from caramel – In olden days they were called Wedderburn or Plummer. – Mollasses allow to ferment in naturally in the air and then distilled. – Matured in oak cask for minimum 5 years www.hospitalitynu.blogspot.in
- 24. JAMAICAN RUM – In modern days made from molasses and distilled in 3 ways to produce 03 distinctive styles of rum: •In patent still, after a short fermentation to give high alcohol. Results in light rum called common clean. •In pot still, made from cane juice mixed with molasses. Results in medium bodied rums. •After a long fermentation, distilled in pot still, made with molasses are heavy bodied rums. www.hospitalitynu.blogspot.in
- 25. JAMAICAN RUM Is shipped to England for maturation and bottling. Famous brands: Appleton, Lemon Hart, Punch,Captain Morgan www.hospitalitynu.blogspot.in
- 27. PUERTO RICAN RUM Characteristics of Puerto Rican Rum: –Largest producers in whole of Caribbean. –Leading producers of White rum. – Manufactured from Molasses. –Double distilled in patent still. –Not matured in casks as it is intended to be clear. –Famous brands are Bacardi, Ronrico, Ron viejo. www.hospitalitynu.blogspot.in
- 28. PUERTO RICAN RUM Styles of Pureto Rican Rums: White –By law run off at 180-189 º U.S. –Aged in wood for a minimum of 1 year. Gold/Amber –By law run off at 175 º U.S. –Aged in wood for a minimum of 2-3 years. Anejos –By law run off at 175 º U.S. –Aged in wood for a minimum of 4-6 year.www.hospitalitynu.blogspot.in
- 31. Captain Morgan Tanduay - Phillipines El Dorado www.hospitalitynu.blogspot.in
- 34. Captain Morgan Havana Club www.hospitalitynu.blogspot.in
- 35. Some Other Brands Cacique - Venezuela Cadenhead - Scotland www.hospitalitynu.blogspot.in