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PRODUCTION OF RUMPRODUCTION OF RUM
BYBY
POT STILL METHODPOT STILL METHOD
aNDaND
PaTENT STILL METHODPaTENT STILL METHOD
Pre...
RUM
 Rum is a distilled beverage made from sugarcane by-products
such as molasses and sugarcane juice by a process of
fer...
TYPES OF RUM
 LIGHTER or AMBER RUMS aged for a year in glass or
stainless steel or uncharred barrels.
 DARKER RUMS matur...
RUM PRODUCINg REgIONS
 CARIBBEAN epicenter of world’s rum production
 HAITI heavier rums, doubled distilled Pot Still
Fu...
THE VIRGIN ISLANDS light mixing rums, Column Still
Unaged cane spirits called Cachaca
MARTINIQUE both Pot and Column Still...
fermentation
 Yeast and water are added to the base ingredient to
start the fermentation process. While some rum
producer...
Distillation
As with all other aspects of rum production, there is
no standard method used for distillation. While
some pr...
aging anD blenDing
Many countries require that rum be aged for at least one year. This
aging is commonly performed in used...
Pot still
• A pot still is a type of still used in distilling spirits such as
Rum.
• Heat is applied directly to the pot c...
 In the pot still, the alcohol and water vapor combine with
esters, alcohols that give the mash or wine its aroma,
evapor...
Patent Still
 In very general terms, the liquid to be distilled is trickled down
from the top of a tall column – made of ...
 The first column (called the analyzer) in a column still
has steam rising and wash descending through several levels.
 ...
 Whereas a single pot still charged with wine might yield a vapor
enriched to 40-50% alcohol, a column still can achieve ...
POPULAR bRAnds
 DOMESTIC WHITE RUM Old
Monk, Sikkim XXX
 DAMERARA RUM Apple Ton,
Lemon Hart, Captain Morgan
 CUBIAN RUM...
stORAge
 Store in cool.
 Dark rum doesn't loose flavor & so can be stored
 Light rum should be consumed at the earliest...
seRvice
 Neat is served in a highball glass.
 On the rocks served in old fashioned glass.
 Mixed with water or coke is ...
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
Production Of Rum By Pot Method And Patent Still Method
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Production Of Rum By Pot Method And Patent Still Method

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PRODUCTION OF RUM BY POT METHOD AND PATENT STILL METHOD,
PRODUCTION OF RUM,
PRODUCTION OF RUM BY POT METHOD,
PRODUCTION OF RUM BY PATENT STILL METHOD,
TYPES OF RUM,
RUM PRODUCING REGIONS,
FERMENTATION,
DISTILLATION,
CONTINUOUS STILL,
COLUMN STILL,
STORAGE OF RUM,
SERVICE OF RUM

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Production Of Rum By Pot Method And Patent Still Method

  1. 1. PRODUCTION OF RUMPRODUCTION OF RUM BYBY POT STILL METHODPOT STILL METHOD aNDaND PaTENT STILL METHODPaTENT STILL METHOD Presented By : Lohitakksh Chauhhan
  2. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.

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