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. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara river in South America. Some major rum brands include Bacardi, Stroh, Mount Gay, Bundaberg, Myers, and Pusser's.

Production Methodology

Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods.

Related Topics:
Cognac - Scotch

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Instead, rum production is based on traditional styles that vary between locations and distillers.

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Fermentation

Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. {{inote|Frost}}

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A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. {{inote|Pacult}}

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To the base ingredient yeast, and potentially water, are added to start fermentation.

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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. {{inote|Vaughan}}

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Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. {{inote|Cooper p. 54}}

Related Topics:
Dunder - Jamaica

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?The yeast employed will determine the final taste and aroma profile,"

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says Jamaican master blender Joy Spence. {{inote|Pacult|The Importance of Yeast}}

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Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. {{inote|Pacult|The Importance of Yeast}}

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Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum. {{inote|Vaughan}}

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Distillation

As with all other aspects of rum production, there is no standard method used for distillation.

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While some producers work in batches using pot stills, most rum production is done using column still distillation. {{inote|Vaughan}}

Related Topics:
Pot still - Column still

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Pot still output contains more congeners than the output from column stills and thus produces a fuller-tasting rum. {{inote|Pacult|Bubbling Out of Control}}

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Aging and Blending

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, {{inote|Vaughan}}

Related Topics:
Aged - Bourbon

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but may also be performed in stainless steel tanks or other types of wooden casks.

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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.

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An indication of this faster rate is the angels' share, or amount of product lost to evaporation.

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While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. {{inote|Vaughan}}

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After aging, rum is normally blended to ensure a consistent flavor.

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As part of this blending process, light rums may be filtered to remove any color gained during aging.

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For darker rums, caramel may be added to the rum to adjust the color of the final product.

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