1.
PRODUCTION OF RUMPRODUCTION OF RUM
BYBY
POT STILL METHODPOT STILL METHOD
aNDaND
PaTENT STILL METHODPaTENT STILL METHOD
Presented By :
Lohitakksh Chauhhan

2.
RUM
 Rum is a distilled beverage made from sugarcane by-products
such as molasses and sugarcane juice by a process of
fermentation and distillation.
 The distillate, a clear liquid, is then usually aged in oak and
other casks.
 It is the contraction of Latin word ‘Sacrum’ meaning sugar of
sweetness.
 Rum is produced in a variety of styles.
 Rum, and its fraternal twin, cane spirit, are made by distilling
fermented sugar and water.

3.
TYPES OF RUM
 LIGHTER or AMBER RUMS aged for a year in glass or
stainless steel or uncharred barrels.
 DARKER RUMS matured for 6 to 12 years.
 AROMATIC RUM combination of special quality of river
water on the island of java in Indonesia & the addition of
dried red Javanese rice cakes, added to the mash during
fermentation, results in the highly aromatic & dry taste of
rum

4.
RUM PRODUCINg REgIONS
 CARIBBEAN epicenter of world’s rum production
 HAITI heavier rums, doubled distilled Pot Still
Full flavored & smooth tasting rum
 JAMAICA rich aromatic rum, Pot Still
Light to full flavored, used for blending
 CUBA light bodied, crisp & clean rum, Column Still
 DOMINICAN REPUBLIC full bodied rum, Column Still
 PUERTO RICO light& very dry rum, Column Still

5.
THE VIRGIN ISLANDS light mixing rums, Column Still
Unaged cane spirits called Cachaca
MARTINIQUE both Pot and Column Still
Rhum Agricole & Rhum Industriel
GUYANA rich heavy Demerara rum, both Pot & Column Still
Aged for extended periods, used for blending lighter rums
BARBADOS light sweetish rum, both Pot & Column Still
Rum distillation began here, Mount Gay Distillery 1663,
Oldest operating rum producer in the world
AUSTRALIA white & golden rum, double distillation,
both Pot & Column Still
VENEZUELA barrel aged golden & dark rum
CANADA golden rums imported and aged for 5 years
Resulting hearty rum locally known as Screech

6.
fermentation
 Yeast and water are added to the base ingredient to
start the fermentation process. While some rum
producers allow wild yeast to perform the
fermentation, most use specific strains of yeast to help
provide a consistent taste and predictable fermentation
time.
 Dunder, the yeast-rich foam from previous
fermentations, is the traditional yeast source in
Jamaica. "The yeast employed determines the final
taste and aroma profile. Distillers that make lighter
rums, such as Bacardi, prefer to use faster-working
yeasts. Use of slower-working yeasts causes more
esters to accumulate during fermentation, allowing for
a fuller-tasting rum.

7.
Distillation
As with all other aspects of rum production, there is
no standard method used for distillation. While
some producers work in batches using pot stills,
most rum production is done using column still
distillation. Pot still output contains more congeners
than the output from column stills and thus
produces a fuller-tasting rum.

8.
aging anD blenDing
Many countries require that rum be aged for at least one year. This
aging is commonly performed in used bourbon casks, but may also be
performed in stainless steel tanks or other types of wooden casks. The
aging process determines the coloring of the Rum.
Rum that is aged in oak casks becomes dark, whereas Rum that is aged
in stainless steel tanks remains virtually colorless. Due to the tropical
climate common to most rum-producing areas, rum matures at a much
faster rate than is typical for Scotch or Cognac. An indication of this
faster rate is the angels' share, or amount of product lost to
evaporation. While products aged in France or Scotland see about 2%
loss each year, rum producers may see as much as 10%.
After aging, rum is normally blended to ensure a consistent flavor.
Blending is the final step in the Rum making process. As part of this
blending process, light rums may be filtered to remove any color
gained during aging.

9.
Pot still
• A pot still is a type of still used in distilling spirits such as
Rum.
• Heat is applied directly to the pot containing the wash or
wine. This is called a batch distillation (as opposed to a
continuous distillation).
• At sea level, alcohol boils at 78 degrees Celsius (172 °F),
while water boils at 100 degrees Celsius (212 °F). During
distillation, the vapor contains more alcohol than the liquid.
• When the vapors are condensed, the resulting liquid contains
a higher concentration of alcohol.

10.
 In the pot still, the alcohol and water vapor combine with
esters, alcohols that give the mash or wine its aroma,
evaporate and flow from the still through the condensing
coil. There they condense into the first distillation liquid,
the so-called "low wines“. The low wines have a strength
of about 25-35% alcohol by volume, and flow into a
second still.
 It is then distilled a second time to produce the colorless
spirit, collected at about 70% alcohol by volume.
 Colour is added through maturation in an oak aging
barrel, and develops over time.

11.
Patent Still
 In very general terms, the liquid to be distilled is trickled down
from the top of a tall column – made of copper, like the pot still
– through various sections.
 During this process it is vaporized by the heat of steam pushed
into the still.
 These vapors then rise to the top of this part of the still and
subsequently pass into the rectifier, another column of
perforated copper plates alongside the analyzer or first still.
Once again the vapor are forced to the top of the column and
are directed off at the top, while any impurities remain at the
bottom.
 The process, which varies according to the type of spirit being
made & is complex. These columns can be very large, like huge
copper chimneys, or of modest size.

12.
 The first column (called the analyzer) in a column still
has steam rising and wash descending through several levels.
 The second column (called the rectifier) carries
the alcohol from the wash, where it circulates until it can
condense at the required strength.
 Column stills behave like a series of single pot stills, formed in
a long vertical tube. The tube is filled with either porous
packing or bubble plates.
 The rising vapor, which is low in alcohol, starts to condense in
the cooler, higher level of the column. The temperature of each
successively higher stage is slightly lower than the previous
stage, so the vapor in equilibrium with the liquid at each stage
is progressively more enriched with alcohol.

13.
 Whereas a single pot still charged with wine might yield a vapor
enriched to 40-50% alcohol, a column still can achieve a vapor
alcohol content of 96%.
 A continuous still can sustain a constant process of distillation &
has the ability to produce a higher concentration of alcohol in
the final distillate, is its main advantage over a pot still, which
can only work in batches.
 Continuous stills are charged with preheated feed liquor at some
point in the column. Heat (usually in the form of steam) is
supplied to the base of the column. Stripped (approximately
alcohol-free) liquid is drawn off at the base, while alcoholic
spirits are condensed after migrating to the top of the column.

14.
POPULAR bRAnds
 DOMESTIC WHITE RUM Old
Monk, Sikkim XXX
 DAMERARA RUM Apple Ton,
Lemon Hart, Captain Morgan
 CUBIAN RUM Donq, Bacardi, Ron
Rico, Ron Merito

15.
stORAge
 Store in cool.
 Dark rum doesn't loose flavor & so can be stored
 Light rum should be consumed at the earliest after
opening the bottle.

16.
seRvice
 Neat is served in a highball glass.
 On the rocks served in old fashioned glass.
 Mixed with water or coke is served in old fashioned
glass.