How Is Rum Made And What Is Jolly Roger Rum?

Jolly roger rum

Rum is usually made in sugarcane-producing countries and is used in cocktails and different cooking recipes. It has a unique flavour and aroma. Rum is a clear liquid made by distilling sugarcane juice and sugarcane molasses. 

Rum made from sugarcane juice presents an earthy, grassy and mineral flavour while rum made from sugarcane molasses presents floral and spicy notes balanced with some sweetness. Some spices and caramel can be added to rum to get the desired flavour. One type of rum is the Jolly Roger rum which is a blend of matured special spirits. 

Production process

Rum is produced just like other distilled spirits through the process of fermentation, distillation and ageing.

The molasses are mixed with water and sugarcane juice though most rums are made only from the sugarcane molasses. Sugarcane molasses are a by-product of the sugar industry and have a dark colouration. Some nutrients like salt can be added to the mixture. This mixture is called ‘Must’. The ‘Must’ can be pasteurised for getting better microbiological stability and also limit the growth of bacteria which can impact the fermentation.

The main purpose of the fermentation process is to convert the sugar into ethanol, carbon dioxide and congeners which give the flavour and the aroma. The concentration of the ethanol depends on the concentration of sugar, yeast strain, temperature and the fermentation time.

Two types of rum can be produced depending on the fermentation process used. The two types of rum are light rum and heavy rum.

When the fermented ‘Must’ has a high concentration of ethanol and a low concentration of congeners it is called light rum. When the fermented ‘Must’ has a high concentration of congeners and a low concentration of ethanol it is called heavy rum.

Sometimes a liquid called ‘Dunder’ is used for fermentation. It is a part that remains in the still and consists of sugar, dead yeast cells and other solids dissolved in water. It is fermented with wild bacteria before being used for another fermentation. The ‘Dunder’ increases the production of congeners which gives the character to rum.

The mixture of ethanol, water and congeners is distilled to get pure ethanol. The ethanol is aged in wooden casks. The casks can be charred to give a different flavour to rum. During the ageing process, the ethanol reacts with wood and many compounds are extracted. This gives the rum colour and character.

Some of the ethanol evaporates depending on the temperature. The percentage of evaporation is high in hot climates and low in cold climates.  

Rum used in cuisine

Dark rum is used in cooking to give flavour to desserts like rum balls and rum cakes. It is used in making fruit cakes, ice cream and as a marinade in many dishes.


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