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Rum
Oldest alcoholic beverage
- Extracting juice from sugarcane
- Boiled to a syrup
- Syrup is separated into crystalized sugar/molasses
- Mixed with water and yeast
- Fermented and distilled
- Caribbean, Argentina, Austrailia, Brazil, Hawaii, Indonesia, Madagascar, Peru, Phillippines, US
- oak aged for 1-10 years
- 80-160 proof
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Light Rum
- Dry
- Colorless
- Faint, sweet molasses flavor
- aged 6-12 months
- Produced in Puerto Rico, Dominican Republic, Haiti, Cuba, Virgin Islands, Mexico, Venezuuela
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Medium Rum
- Gold/ amber color
- Richer flavor
- Mellower than light rum
- Aged about 3 years
- Produced by same countries as light rum
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Dark Rums
- Typically aged 5-7 years
- "dunder" is added to a new batch of water and sugar ready to be fermented
- -gives rum a fuller body, aroma, and texture
- Compared to a fine cognac
- Producers are barbados, guyana, jamaica, martinique, and trinidad
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Spiced/ Aromatic Rums
- Addition of spices and tropical flavoring
- Typically make from light rums
- Most are bottled at less than 80 proof
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Rum Brands
- 7 Cruzan
- 8 bacardi- light
- 9 bacardi 151- light
- 8 bacardi limon- aro
- 8 bacardi o- aro
- 8 captin morgan- spiced
- 8 cruzan citrus- aro
- 12 cruzan single barrel- med
- 8 malibu- aro
- 9 myers- dark
- 9 leblon cachaca- med
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