RUM

DEFINITION

Rum is an alcoholic beverage distilled from fermented sugarcane by-products such as sugarcane
juice, sugarcane syrup and molasses.

It is distilled at less than 190 proof (95% abv) and bottled at not less than 80 proof (40% abv).

ORIGIN

 Rum derived from Latin word - Saccharum

 Rum was first produced in the Caribbean countries in the 17th Century.

 The sugar plantations were maintained by slaves who had been brought to the
Caribbean from Africa by the British.

 They distilled crude and harsh rum as early as 1647 in small pot stills in the sugarcane
fields.

 In those days, it was consumed without maturing and was the drink of English pirates
and the British Navy.

 This spirit was termed as “Rumbustion” - meaning uproar and “Rumbullion” - a slang for
a fracas or brawl.

 The British Navy issued rum to warm its sailors and treat scurvy.

 Admiral Vernon, nicknamed ‘Old Grog’ realized in 1740 that the heavy consumption of
Rum was affecting his crews’ efficiency; he ordered the rum be diluted with water and
served.

MANUFACTURING PROCESS OF RUM

Harvesting→ Cutting→ Juice extracted by passing through enormous, very heavy crushing
rollers→ Juice boiled→ Sugar concentrated→ Clarified = a thick syrup→ Passed through a high-
speed centrifugal machine (2200 rpm) → Sugar Crystals separated= molasses with about 5%
sugar→ fermented→ distilled = RUM
STYLES OF RUM

Puerto Rican Rums

 The molasses is fermented in huge vats together with some of the mash from previous
fermentation.

 Resultant wash is distilled in Patent Still.

 Filtered with sand and burnt oak.

 Very dry & light-bodied.

 Popular in Spanish-speaking countries like Puerto Rico, Cuba, Venezuela, Haiti, The
Virgin Islands, etc.

PRODUCTION OF PUERTO RICAN RUMS

Molasses taken in large vats

+ water + slop from previous batch + cultured yeast

= quick fermentation (2 to 4 days)

Produces alcoholic wash with about 7% alcohol v/v

Patent still (80% to 95% v/v)

Aged in used, uncharred oak for1 to 4 years

Filtered through alternate layers of sand & vegetable charcoal

↓
 Color adjustment with caramel

Matured further, blended and bottled

VARIANTS

 White/Silver Rum - This is matured for a period of 1 year. It is lighter, paler & more
neutral.

 Amber/Gold Rum - This is matured for a period of 3 years. It is heavier, more

flavored, often older & deeper with more caramel.

 Vieux/Liqueur Rum - This is matured for a period of more than 6 years.

Jamaican Rums

 Rich, full-bodied & pungent.

 Distilled in Pot Still.

 It is non-filtered.

 Matured for more number of years.

 Popular in English-speaking countries like Jamaica, Trinidad, Barbados, Guyana, etc.

PRODUCTION OF JAMAICAN RUMS

Molasses taken in large vats

+ water + dunder from sugar boilers

Natural yeast spores settle on surface

= slow fermentation (5 to 20 days)

Pot still (twice)

 70% to 80% alcohol v/v (sometimes lower)

Very full bodied and pungent, aged for 5 to 7 years

Color adjustment with caramel

Further matured, blended and bottled

VARIANTS

• Gold/amber – traditionally Jamaican

• Dark Mahogany – lately popular, often labelled: ‘for Planter’s Punch’

* Jamaican rums are also referred to as London Dock Rums. Much of the rum is shipped to
bonded warehouses of the docks in England & Scotland for aging and blending. The damp
climate is ideal for maturing Jamaican Rums.

DEMERARA RUMS
• Made from sugarcane grown along the banks of the Demerara river in Guyana.

• More like Jamaican rums but differences exist due to different soil, climate, variety of
sugarcane & use of Patent Still.

• Some are blends of 1/3rd Pot and 2/3rd Patent Still products.

• Much darker, less pungent, has less flavor and finesse.

• Obtainable at 43%, 48%, 57% % 75.5% al v/v.

• Over proof ones are ideal for GROG.

USES OF RUM

• Drunk straight in rum-producing countries

• In The UK, The USA, etc. popular as base for mixed drinks

• Rum & Cola (Cuba Libre)

• In the kitchen – to flambé desserts, ice creams, fruit punch, candies, etc.

• Tobacco flavouring

BRAND NAMES

Puerto Rican – Bacardi, Daiquiri, Don Q, Tropicana, Dry Cane, White diamond, Ron Rico, Palo
Viejo, Ron Merito

Jamaican – Lemon Hart, Captain Morgan, Myers, Rope & Anchor, Appleton

Demerara – Lemon Hart, Captain Morgan, Lamb’s Navy, Old Jack Dark
 BRANDY

DEFINITION

Brandy is a spirit obtained from the distillation of fermented grape juice and suitably aged in
wood.

 The spirit distilled from any other fruit other than grapes are fruit brandies and must be
named after the fruit combined with the name ‘brandy’; e.g. Cherry Brandy, Peach Brandy,
Apricot Brandy.
 These fruit brandies are classified as eaux-de-vie and also known as alcools blanc.

ORIGIN

 Distillation of wine started in the 16th century

 Probably at La Rochelle, a river port (river Charente) on the western coast of France
 Dutch called it Brandewijn
 Germans as Branntwein - Both of these mean Burnt wine

COGNAC

 Of all the brandies produced in the world, Cognac is the most famous and most prestigious.
 Brandy produced from grapes grown in the vineyards of the delimited district of Cognac,
surrounding the ancient town of Cognac, on the Charente river.
 Modern delimitation done in 1909. A decree made to protect Cognac from intimation and
accordingly to get Cognac name, the spirit must be made entirely from grapes grown in the
delimited region.

THE COGNAC DISTRICT

Charente's Sub-divisions (in order of quality)

 Grande Champagne: 14.65% land area

 Petite Champagne: 15.98% land area
 Borderies: 4.53% land area
 Bois: 64.84% land area
(Fins Bois, Bons Bois , Bois Ordinaires)
THE COGNAC DISTRICT

Climate

 Temperate and damp

 Hot summers
 Good rainfall in winters

Soil

 Chalk and limestone

 More the lime, better the Cognac

GRAPE VARIETIES FOR COGNAC

All White Grapes

 St. Emillion (elsewhere Ugni Blanc)

 Folle Blanche
 Colombard

PRODUCTION OF COGNAC

Grapes pressed twice, pips & stalks are not crushed (for less tannin)

The wine produced is fruity, thin, harsh, slightly acid and unpleasant (8% to 10% al v/v)

Fermentation takes up to 10 days

Passed through settling bins (Racking)

Distilled in alembic = 30% al v/v


 Distilled again in alembic = 70% al v/v

Aged in Limousine oak (rich in tannin)

= amber tone, delicate and mellow with

a natural bouquet of grapes

Coupage (Blending)

Dilution with distilled water

Colour adjustment with caramel

Packaging

TYPES OF COGNAC

 Grand Champagne – It is the cognac produced entirely from brandies, made from the
grapes grown in Grande Champagne region.

 Petite Champagne – Made entirely from brandies produced from grapes grown in the
Petite Champagne region.

 Fine Champagne – It is the blend of brandies produced from grapes grown in Grande
Champagne (minimum 50%) and Petit Champagne areas.
GRADATION OF COGNAC

 the Alphabet System

 the Star System

 some Legal Terms

 ALPHABET SYSTEM

 C - cognac
 E - especial
 F - fine
 V - very
 S - superior
 P - pale
 O - old
 X - extra

 ALPHABET & STAR SYSTEM

 Cognac laws is governed by ‘The Bureau National Interprofessionnel Du Cognac’.

 VS or *** - Very Special demand a minimum age of 3 years.

 Reserve / VO (12-15) / VSOP - Youngest brandy in the blend to be at least 4 ½ years.

 Extra/ Napoleon - Youngest brandy in the blend to be 6 years.

V.O (12 years -15 years)

V.S.O (15 years -20 years)

V.S.O.P (25 years -40 years)

X.O (50 years)

BRAND NAMES

 Martell
 Hennessey
 Rémy Martin
 Courvoiser

*These four brands jointly have a 75% market-share

BRAND NAMES

 Bisquit
 Camus
 Moyet
 Hine
 Otard
 Polignac
 Salignac
 Delamain
 Prunier
ARMAGNAC
(second only to Cognac)

 Region – Department of Gers, south-east of Bordeaux

 Centre of trade – City of Condom
 Grapes – same as cognac (folle blanche is also known as piquepoul)

How Armagnac is different from Cognac

 Soil – best Armagnac's from sandy soil

 Distillation – in Armagnac Still
 Proof – Distilled at around 53% al v/v
 Character – stronger fruity nose & flavour, more pungent and heavier
 Maturation – in black oak of Gascony

BRAND NAMES

 Delord
 Castagnon
 Larresingle
 Claverie
 Mattiac
 H.A.Sempé
 Samalens
 Chabot
 Laubade

MORE DETAILS

 The delimited areas of Armagnac identified in 1909 are Bas-Armagnac, Tenareze & Haut-
Armagnac.

 Armagnac is marketed in basquaise, a flagon-shaped bottle.

 Armagnac is the country of the three musketeers, and it is frequently capitalised on for
marketing.

USES OF BRANDY

 After-dinner spirit – served in a brandy balloon/snifter/inhaler

 Coffee is laced or chased
 With hot water – antidote for cough & cold
 With soda – in a tall glass – any time of the day
 Flambé
 Kitchen – puddings, cakes, etc.
 Mixed drinks
 TEQUILA

 Believed to be the first spirit made in the Americas

 Jalisco town of tequila
 National drink of Mexico
 Legally made in and around the town of Tequila
 Made from a cactus: agave tequilana weber / azul
(also known as the Blue Agave / Century Plant / American Aloe / Mezcal)

HARVESTING

 Looks like pineapple, locals call pina.

 Harvested by jimadors.
 The spiky leaves are removed to get to the heart of the fruit known as pina.
 It weighs 40-70 pounds.

MANUFACTURING PROCESS

The plant takes about 10-12 years to mature

The ‘pineapple’ is split and oven-steamed

Sweet sap (aguamiel) is extracted and yeast is added

Fermentation takes about 2½ days

Distilled twice in pot still

Diluted with distilled water

• Silver (unaged ones are bottled immediately)

• Aged ones take on a golden hue
Composition

 By law Minimum 51% blue agave

TWO TYPES

 Mixto – It is tequila distilled from wash obtained from a minimum of 51% of agave
tequilana sugar and maximum of 49% of other sugar.
 100% Agave – This tequila has 100% distillate from agave tequila weber.

CATEGORIES

 JOVEN ABOGADO – ‘Young and Adulterated’. Not aged, Not from 100% agave. Example
of Mixto.
 BLANCO (Plata/Silver) – Maximum aging 2 months. Generally un-aged.
 REPOSADO (Rested/Aged) – Rested for a period of two months to one year.
 ANEJO (Aged) – Aged for minimum of one year but less than three years.
 EXTRA ANEJO (Extra Aged) – Aged minimum three years in oak casks.
 ORO (Gold) – It is a blend of plata with reposado. Often caramel is added.

BRAND NAMES

 JOSE CUERVO
 SAUZA
 SAUZA ESPECIAL
 PEPE LOPEZ
 ARANDAS
 1800
 ESPOLON
 AZTECA
 PARTIDA
 EL TOSORO DON FELIPE
 MONTEZUMA
 CAMINO

POPULAR TEQUILA COCKTAILS

 LONG ISLAND ICE TEA

 TEQUILA SUNRISE
 TEQUILA CRUDA