Rum is a distillate made from molasses or production process is similar, regardless of whether molasses or sugar cane juice is used.cane juice and according to the law it must have a minimum of 37.5 %. This is where the general definition ends. There are many varieties that differ in name, method and country of origin. The
The following production steps lead to the distillate:
After harvesting, which is usually still done by hand, the pulp is separated from the stalks. It is then boiled and finally processed into sugar syrup (molasses) by centrifugation.
Molasses is a by-product of sugar production. The juice is pressed from the cut sugar cane and boiled down to such an extent that crystals are formed. Syrup and sugar crystals are separated and the by-product of sugar is called molasses
The majority (approx. 90 per cent) of the world's rum is a distillate made from molasses.
Sugar cane juice
Rum or rhum, which is produced from sugar cane juice, is called rhum agricole. This is a variant of rum from so-called 'agricultural' production. Rhum Agricol only has a market share of around 5 per cent.
Traditional rum is produced with wild yeasts. These are yeasts that are naturally present in the air and settle on the yeast strain forms and colonises, have walled and poorly ventilated rooms in which the yeasts are cultivated and stored.. However, this process is not as random as it sounds at first. To ensure that a desired
Alternatively, and especially for the mass market, brewing ovens are used.
The fermentation time varies greatly between hours and weeks. A very long duration of the process promotes the formation of many esters, which give the rum a unique flavour. These are known as high ester rums.
The fermentation process takes place in huge made of concrete, steel or wood.
barrels that previously contained whisky or wine. The duration can vary from a few months to several years. In principle, rum does not have to be aged to be called rum.traditionally takes place in
If a rum is not aged, we speak of white rum. This is reduced to the desired drinking strength after distillation. It is therefore very young and unaged and is preferably used for mixing cocktails and long drinks. The drinking strength is at least 37.5 per cent, with so-called overproof rums at 57.15 to 70 % vol.
Rum that has been aged is known as brown rum. After distillation, the rum is filled into wooden barrels and left to mature. It is usually placed in barrels without being diluted beforehand and has an alcohol content of 75 to 95 % vol. at this point. The storage time ranges from around six months to a few decades.
Rum is also matured using the so-called solera process.
The distillery, but also rums from different distilleries, can ultimately be bottled. The rum is diluted with to the desired drinking strength. The only thing to note is the minimum 37.5% alcohol by volume that is required by law.of rum is very diverse. Several batches from one