Production method Rum

1 production method

1.1 fermentation
1.2 distillation
1.3 ageing , blending

production method

unlike other spirits, rum has no defined production methods. instead, rum production based on traditional styles vary between locations , distillers.

fermentation

sugarcane harvested make sugarcane juice , molasses.



artisanal rum distillery along n7 road

most rum produced molasses, made sugarcane. rum s quality dependent on quality , variety of sugar cane used create it. sugar cane s quality depends on soil type , climate grown in. within caribbean, of molasses brazil. notable exception french-speaking islands, sugarcane juice preferred base ingredient. in brazil itself, distilled alcoholic beverage derived cane juice distinguished rum , called cachaça.

yeast , water added base ingredient start fermentation process. while rum producers allow wild yeasts perform fermentation, use specific strains of yeast provide consistent taste , predictable fermentation time. dunder, yeast-rich foam previous fermentations, traditional yeast source in jamaica. yeast employed determine final taste , aroma profile, says jamaican master blender joy spence. distillers make lighter rums, such bacardi, prefer use faster-working yeasts. use of slower-working yeasts causes more esters accumulate during fermentation, allowing fuller-tasting rum.

fermentation products 2-ethyl-3-methyl butyric acid , esters ethyl butanoate , ethyl hexanoate give rise sweet , fruitiness of rum.[1]

distillation

as other aspects of rum production, no standard method used distillation. while producers work in batches using pot stills, rum production done using column still distillation. pot still output contains more congeners output column stills, produces fuller-tasting rums.

ageing , blending

many countries require rum aged @ least 1 year. aging commonly performed in used bourbon casks, may performed in other types of wooden casks or stainless steel tanks. aging process determines color of rum. when aged in oak casks, becomes dark, whereas rum aged in stainless steel tanks remains virtually colorless.

due tropical climate, common rum-producing areas, rum matures @ higher rate typical whisky or brandy. indication of higher rate angels share, or amount of product lost evaporation. while products aged in france or scotland see 2% loss each year, tropical rum producers may see as 10%.

after ageing, rum blended ensure consistent flavor. blending final step in rum-making process. part of blending process, light rums may filtered remove color gained during aging. darker rums, caramel may added adjust color of final product.

artificial aging attempts match molecular composition of aged rum using heat , light.