How is Rum made?
Rum is a spirit drink that is obtained through alcoholic fermentation and distillation of cane juice or molasses. This is a thick dark brown liquid, a product of sugar cane crystallization.
It’s used mainly as feed for livestock, elaboration of sweets and as raw material for rum
There are no historical records about the origin of rum, although it’s believed that it was born in the Antilles or what the Spanish knew as the West Indies. Although it’s presumed that its origin is Caribbean.
Sugar cane is not native to this area; it was introduced by the Spanish conquerors after Christopher Columbus arrival in 1492.
It’s said that it was born in Barbados, under the name “Kill Devil”, it was a very strong drink; a favorite of pirates and buccaneers of the Caribbean.
It was Facundo Bacardí Massó, of Spanish origin, who from 1852 in Santiago de Cuba, began to develop the process of distilling rum; the idea was to create a softer drink that could be an export product.
Did you know that there are several types of rum? such as white, gold, dark, black, you have all the information in our informative article about the types of rums.
What are the rum’s ingredients?
The first step is to collect the sugar cane harvest; this process is known as zafra. Once cut, it must be taken to the distillery within a period of no more than 24 hours; so that you don’t lose all its organoleptic properties, that is, all those characteristics that can be perceived with the senses.
Sugar cane goes through a compression process, in which its juice is extracted. This is heated, until boiling and then crystallized, the process is repeated until no more sugar can be obtained in the mixture by this means.
Then this molasses’ must is deposited in fermentation tanks, along with a specific yeast. This is where the chemical process begins, the yeast feeds on the sugars in the liquid, producing alcohol and releasing carbon dioxide; resulting in a compound with a high alcohol concentration.
Once the fermentation is finished, which generally doesn’t exceed 5 days, the liquor obtained is taken to distillation alembics; where it’s heated to between 55-65 degrees Celsius, more or less the point at which the alcohol evaporates, and then is distilled into other containers by condensation process.
The result is taken to oak barrels, where, according to the wanted type of rum to be obtained, it will have a certain aging time. It’s in this process that rum acquires its complexity; the smells and flavors that the contact with the wood brings are essential to give character to the drink. The longer the process, the better quality and smoother to be enjoyed.
Lastly before its consumption, bottling and marketing, the maturations are mixed to achieve superior qualities. Sometimes, if a darker or brighter color is wanted, coloring it’s added or clarified. Lastly, before consumption, bottling and marketing, the maturations are mixed to achieve superior qualities. Sometimes, if you want a darker or brighter color, some colorant is added or it’s clarified