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Name 5 choices made when making cane spirits
- Sugar cane juice or molasses
- Fermentation (dilution, cultivated yeast, distillery temperature)
- Pot stills, Column stills, or retorts
- Aged or not
Name 2 cane spirits
- Rum (Caribbean, Philippines, India)
- Cachaca (Brazil)
Name important rum-producing countries and why
- Guyana: Demerara diversity of stills
- Jamaica: Long ferments and use of dunder
- French Antilles (Martinique and Guadaloupe): Rhum agricole
Name 5 choices made when making agave spirits
- Should only agave be used?
- How to cook agave
- Strength to collect
- Aged or not
Are agave distillates are limited to Mexico?
What Caribbean islands dominated sugar (and rum) production
- Haiti (west side of Hispaniola)
What is molasses?
- Dark syrupy residue left after the sugar has been exracted from the sugar cane juice by repeated boiling and cyrstallization
- Starting point for most rums
- Inexpensive and widely-traded
Is quality or origin of molasses most important?
Can sugar cane juice and molasses be fermented directly?
- Sugar cane juice: yes
- Molasses: must be diluted first as up to 60% sugar would kill the yeast
Describe the West Indies
- Lucayan Archipelago: Bahamas, Turks and Caicos
- Greater Antilles (rock): Cuba, Jamaica, Puerto Rico, Hispaniola (Haiti, Dominican Republic), Cayman Islands
- Lesser Antilles (volcanic or coral): Leeward Islands (e.g., Guadeloupe), Windward Islands (e.g., Martinique), Leeward Antiilles (islands just north of Venezuela)
- Central American Antilles: (e.g., Honduras, Nicaragua, Columbia)
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