Monday, June 29, 2009

Rum classifications - a complete list, part 2

As part of our rum consulting practice, we are frequently asked by our clients about the different types of rum available in the world. Most of them are only aware of differences based on color and are very surprised to learn about all the variables that can affect how a rum tastes. Following is a brief summary of the different types of rum, along with explanations that we hope will help you understand the complexity and diversity in the rum industry. These categories are not mutually exclusive (i.e., you can have a Pot Stilled, Naval Style, Aged rum).

The previous blog focused on classifications of rum based on raw material, it is now time to talk about how rum is classified based on the fermentation method employed in the conversion of sugar to alcohol.

Rum types based on fermentation method

Natural Fermentation: Natural fermentation is similar to the process used in the beer industry to make Lambic-style beer. Distilleries rely on wild, naturally occurring yeast, present in the air and in the cane juice to convert the sugars (sucrose) in the mash into alcohol. Natural fermentation takes place in open containers to maximize the exposure of the mash to the air. This type of fermentation, depending on the size of the vat, can take from one to two weeks, and the results are not always 100% duplicable.

Controlled Fermentation (batch): In this method, a particular strain of yeast, which is usually guarded as one of the distillery’s most valuable assets, is introduced into the mash and allowed to perform its job. To reduce the risk of natural fermentation from occurring, the controlled yeast is first mixed with a small batch of the mash, in some cases just a couple of ounces. Next, the yeast is allowed to multiply and reach a predetermined concentration. This starter is mixed with a larger amount of liquid, around a gallon, from the mash. This process is repeated two or three times until a large amount of highly concentrated starter is achieved, which is then added into the large fermentation tanks. Controlled fermentation done in this way usually takes only two to three days and the results are very predictable and reproducible.

Controlled Fermentation (continuous): One of the latest trends in the world of fermentation is that of fermenting in a continuous process rather than in batches. As the name implies, this method consists of a main fermentation tank that continuously receives a stream of diluted molasses. While the influx of molasses keeps the yeast thriving in the medium, an equal amount of liquid is extracted from a different place in the fermentation tank, already “digested” and ready to be distilled. While the concept of continuous fermentation is relatively new to the rum industry, it is not so in other fields, such as the medical industry. An early continuous process was a vinegar generator in which acetobacter attached to wood shavings inside a container with one opening on top and another one at the bottom. Trickling a sugar solution down through the container packed with the wood shavings produced vinegar. The acetic acid discourages contamination at conditions where the acetobacter thrive.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Wednesday, June 24, 2009

Rum classifications - a complete list

As part of our rum consulting practice, we are frequently asked by our clients about the different types of rum available in the world. Most of them are only aware of differences based on color and are very surprised to learn about all the variables that can affect how a rum tastes. Following is a brief summary of the different types of rum, along with explanations that we hope will help you understand the complexity and diversity in the rum industry. These categories are not mutually exclusive (i.e., you can have a Pot Stilled, Naval Style, Aged rum).

Following is a list of all the classifications we have identified and cataloged. This post will focus on the first category, leaving the rest for subsequent blog entries.

  • Classifications of rum based on raw material
  • Classifications of rum based on fermentation method
  • Classifications of rum based on distillation method
  • Classifications of rum based on age
  • Classifications of rum based on blending technique
  • Classifications of rum based on style
  • Classifications of rum based on added flavors
  • Classifications of rum based on alcohol strength
  • Classifications of rum based on color
  • Classifications of rum based on marketing hype
  • Summary
  • References

Rum types based on raw material used:

Sugarcane Juice: many French rums (rhums) are made from 100% sugarcane juice, which is then fermented, distilled and aged. These rums tend to contain a high level of floral/herbal aromas and clearly differentiated from molasses-based rums. In French-speaking rum-producing countries, rums made from sugarcane juice are known as "Rhum Agricole," to differentiate them from "Rhum Industriel," which is made from molasses.

Molasses: when sugar processing plants extract sugar from the sugarcane juice, they boil the juice until crystals start to form, leaving behind a thick liquid known as molasses. Depending on how long they boil the juice and how much sugar they take out, one is left behind with Grade A Molasses (highest quality - highest percentage of fermentable sugar left), Grade B Molasses (slightly lower quality than Grade A), Grade C Molasses, Grade D Molasses and, finally, Black Strap Molasses (lower quality). The better rums in the market are made using higher quality molasses because they container a higher percentage of fermentable sugars and a lower percentage of chemicals (used to extract sugar crystals) that can interfere with yeast during the fermentation of the molasses.

Other: a couple of distilleries (in Eastern Europe, possibly elsewhere) have distilled alcohol from fermented sugar beet extracts and have attempted to sell the resulting alcohol as Rum. Fortunately they have faced opposition from larger markets and have not been able to export the product as such. Rum is made exclusively from sugarcane or its byproducts, anyone telling you otherwise is lying to you.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Wednesday, June 10, 2009

Book Review: "CUBA The Legend Of Rum" by Anistatia Miller et al.

This book takes the reader on a journey that begins with the arrival of Columbus to the New World, including insightful background information about Marco Polo and the influential role he played in motivating Columbus (and his financial supporters) to find the mythical Cipango.

The entire first chapter is devoted to the introduction of the sugarcane, the interaction of the European conquistadores with the local Indians and, the economic importance of sugar.

The second chapter discusses the influence of Spanish and other European distillation traditions in the establishment of the foundation of Cuban rum.

Chapter Three is dedicated to the craft of Cuban rum, with special emphasis placed on the role played by the Master Blender (Maestro Ronero) and the style itself, which differentiates rums from Cuba from those from other countries around the world.

The remaining four chapters are a combination of tasting techniques, first person accounts and descriptions of different Havana Club products, classic cocktail recipes and important historical events and/or figures which have elevated the global image of Cuban rum.

Overall this book is well-researched and presented. Serious rum enthusiasts should definitely read it to fill a gap which may otherwise go unattended, as not many books have been written about rum from this very specific Cuban perspective.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.