Beverage Management Session 5: Rum and Tequila

RUM

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HISTORY ▪ Columbus introduced sugarcane to West Indies in the 17th century. ▪ The slaves made a cheap spirit out of the sugarcane juice. ▪ The Spanish explorers later introduced the method of distillation. ▪ In 17th & 18th century with the end of the Spanish dominance in the Caribbean, and the growth of the British empire, rum spread abroad, first to the American colonies, and then to England.

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HISTORY ▪ The word Rum is derived from the following words:▪ Rumbullion (rumpus) ▪ Rumbustion (uproar) ▪ Saccharum Officinarum (Latin word for sugarcane)

▪ Other names for Rum were:▪ ▪ ▪ ▪

Kill devil Barbados water Grogum (Admiral Vernon) Nelson’s Blood (Battle of Trafalgar) 29 August 2013

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INGREDIENTS

Yeast

Sugarcane

Water 29 August 2013

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RECIPE ▪ Extraction of juice ▪ Formation of sugar following crystallization ▪ Separation of sugar crystals leaving behind molasses ▪ Yeast is added to molasses for fermentation ▪ Distillation is done using the Pot Still/Patent Still ▪ The spirit obtained is then matured ▪ Blending ensures consistency in the flavour

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MOLASSES PURPOSE ▪ To extract sugar leaving behind molasses ACTION

Crush sugarcane

STEPS ▪ Sugarcane is crushed to extract juice. ▪ The juice is boiled and cooled immediately. ▪ Sugar crystals are formed. ▪ Centrifuge is used to separate the sugar crystals.

Crystallization Centrifuge 29 August 2013

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FERMENTATION PURPOSE ▪ To convert simple sugars into alcohol.

STEPS ▪ The temperature is brought down ▪ Takes place in fermentation tanks

ACTION

▪ Yeast is added

SIMPLE SUGARS YEAST

ALCOHOL + CARBON DIOXIDE 29 August 2013

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FERMENTATION TANKS – ORTHODOX & MODERN

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DISTILLATION PURPOSE ▪ To increase the alcohol content ACTION WASH/WORT

Pot Still

Dark rums

Patent Still

Light rums

STEPS ▪ The apparatus used is the Pot Still or Patent Still ▪ The pot still is usually employed for darker rums ▪ These rums contain more congeners and hence are fuller bodied ▪ The patent still is used for lighter rums 29 August 2013

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POT STILL

PATENT STILL

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MATURATION PURPOSE ▪ To balance and develop the flavour and colour in the rums ACTION OAK CASKS TIME

FLAVOUR

COLOUR

STEPS ▪ The neutral spirit after distillation is put in oak barrels ▪ Some also employ used bourbon casks or stainless steel vats ▪ Lighter rums are passed through charcoal filteration ▪ Duration of ageing is faster than whisky and brandy due to tropical climate 29 August 2013

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MATURATION

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BLENDING PURPOSE ▪ To ensure uniqueness and consistency in the taste, flavour and aroma ACTION L B

E

N D

STEPS ▪ It requires a highly skilled person to do this job ▪ Blending is done between different ages, different types and different proportions to achieve the uniqueness and consistency ▪ Every manufacturer has a secret formula

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The Art of Blending

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RUM MANUFACTURE EXTRACTION

BOTTLING

CRYSTALIZATION

BLENDING

CENTRIFUGE

MATURATION

MOLASSES

DISTILLATION FERMENTATION 29 August 2013

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STYLES OF RUM ▪ Light Rums - also referred to as light, silver, and white rums. ▪ Gold Rums - also called amber rums, are mediumbodied rums, which are generally aged. ▪ Dark Rum - also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. ▪ Flavoured Rum - some manufacturers sell rums which have been infused with flavours of fruits such as mango, orange, cranberry, coconut, lime and others.

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STYLES OF RUM

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RUM PRODUCING COUNTRIES ▪ Spanish-speaking islands like Cuba, Puerto Rico and Dominican Republic traditionally produce light rums with a fairly clean taste ▪ English-speaking islands like Jamaica, Bermuda, and the Demerara are known for darker rums with a fuller taste ▪ French-speaking islands like Martinique and Guadeloupe are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a greater amount of the original flavor of the sugarcane 29 August 2013

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BARBADOS

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CUBAN RUM

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GUADELOUPE RUM

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GUYANA RUM

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HAITI RUM

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JAMAICAN RUM

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PUERTO RICAN RUM Styles of Pureto Rican Rums: •White

–By law run off at 180180-189 º U.S. –Aged in wood for a minimum of 1 year. •Gold/Amber

–By law run off at 175 º U.S. –Aged in wood for a minimum of 22-3 years. •Anejos

–By law run off at 175 º U.S. –Aged in wood for a minimum of 44-6 year. 29 August 2013

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PUERTO RICAN RUM

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PUERTO RICAN RUM

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Tanduay - Phillipines

El Dorado

Captain Morgan 29 August 2013

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Appleton

El Dorado

Bacardi

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Cuba

Havana Club 29 August 2013

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Captain Morgan

Havana Club 29 August 2013

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Some Other Brands

Cacique - Venezuela

Cadenhead - Scotland 29 August 2013

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RUM SERVED AT OBEROI HOTELS •

Old Monk

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Bacardi

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Bacardi Reserva

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Bacardi Breezer

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Rum Cocktails

Cuba Libre

Diaquiri

Pina Colada

Rum, Cola and lime

Rum, sugar and lime

Rum, coconut cream and pineapple juice

Rum Cocktails

Mai Tai

Mojito

Rum Punch

White Rum, Dark Rum, Orange juice, Curaçao and lime

White Rum, mint, sugar, sparkling water and lime

Dark Rum, pineapple juice, orange juice, grenadine, curaçao, bitters and lime