PRODUCTION OF RUMPRODUCTION OF RUMBY BY

POT STILL METHODPOT STILL METHODand and

PATENT STILL METHODPATENT STILL METHODPresented By :Lohitakksh Chauhhan

rum Rum is a distilled beverage made from sugarcane by-products

such as molasses and sugarcane juice by a process of fermentation and distillation.

The distillate, a clear liquid, is then usually aged in oak and other casks.

It is the contraction of Latin word ‘Sacrum’ meaning sugar of sweetness.

Rum is produced in a variety of styles. Rum, and its fraternal twin, cane spirit, are made by distilling

fermented sugar and water.

TYPES OF RUM LIGHTER or AMBER RUMS aged for a year in glass or

stainless steel or uncharred barrels.

DARKER RUMS matured for 6 to 12 years. AROMATIC RUM combination of special quality of river

water on the island of java in Indonesia & the addition of dried red Javanese rice cakes, added to the mash during fermentation, results in the highly aromatic & dry taste of rum

Rum Producing Regions

CARIBBEAN epicenter of world’s rum production

HAITI heavier rums, doubled distilled Pot Still

Full flavored & smooth tasting rum

JAMAICA rich aromatic rum, Pot Still

Light to full flavored, used for blending

CUBA light bodied, crisp & clean rum, Column Still

DOMINICAN REPUBLIC full bodied rum, Column Still

PUERTO RICO light& very dry rum, Column Still

THE VIRGIN ISLANDS light mixing rums, Column Still Unaged cane spirits called Cachaca

MARTINIQUE both Pot and Column Still Rhum Agricole & Rhum Industriel

GUYANA rich heavy Demerara rum, both Pot & Column Still Aged for extended periods, used for blending lighter rums

BARBADOS light sweetish rum, both Pot & Column Still Rum distillation began here, Mount Gay Distillery 1663, Oldest operating rum producer in the world

AUSTRALIA white & golden rum, double distillation, both Pot & Column Still

VENEZUELA barrel aged golden & dark rum

CANADA golden rums imported and aged for 5 years Resulting hearty rum locally known as Screech

fermentation Yeast and water are added to the base ingredient to

start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.

Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. "The yeast employed determines the final taste and aroma profile. Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.

DistillationAs with all other aspects of rum production, there is

no standard method used for distillation. While

some producers work in batches using pot stills,

most rum production is done using column still

distillation. Pot still output contains more congeners

than the output from column stills and thus

produces a fuller-tasting rum.

Aging and blendingMany countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum.

Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. Due to the tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%.

After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. As part of this blending process, light rums may be filtered to remove any color gained during aging.

POT STILL• A pot still is a type of still used in distilling spirits such as

Rum.

• Heat is applied directly to the pot containing the wash or wine. This is called a batch distillation (as opposed to a continuous distillation).

• At sea level, alcohol boils at 78 degrees Celsius (172 °F), while water boils at 100 degrees Celsius (212 °F). During distillation, the vapor contains more alcohol than the liquid.

• When the vapors are condensed, the resulting liquid contains a higher concentration of alcohol.

In the pot still, the alcohol and water vapor combine with esters, alcohols that give the mash or wine its aroma, evaporate and flow from the still through the condensing coil. There they condense into the first distillation liquid, the so-called "low wines“. The low wines have a strength of about 25-35% alcohol by volume, and flow into a second still.

It is then distilled a second time to produce the colorless spirit, collected at about 70% alcohol by volume.

Colour is added through maturation in an oak aging barrel, and develops over time.

Patent Still In very general terms, the liquid to be distilled is trickled down

from the top of a tall column – made of copper, like the pot still – through various sections.

During this process it is vaporized by the heat of steam pushed into the still.

These vapors then rise to the top of this part of the still and subsequently pass into the rectifier, another column of perforated copper plates alongside the analyzer or first still. Once again the vapor are forced to the top of the column and are directed off at the top, while any impurities remain at the bottom.

The process, which varies according to the type of spirit being made & is complex. These columns can be very large, like huge copper chimneys, or of modest size.

The first column (called the analyzer) in a column still has steam rising and wash descending through several levels.

The second column (called the rectifier) carries the alcohol from the wash, where it circulates until it can condense at the required strength.

Column stills behave like a series of single pot stills, formed in a long vertical tube. The tube is filled with either porous packing or bubble plates.

The rising vapor, which is low in alcohol, starts to condense in the cooler, higher level of the column. The temperature of each successively higher stage is slightly lower than the previous stage, so the vapor in equilibrium with the liquid at each stage is progressively more enriched with alcohol.

Whereas a single pot still charged with wine might yield a vapor enriched to 40-50% alcohol, a column still can achieve a vapor alcohol content of 96%.

A continuous still can sustain a constant process of distillation & has the ability to produce a higher concentration of alcohol in the final distillate, is its main advantage over a pot still, which can only work in batches.

Continuous stills are charged with preheated feed liquor at some point in the column. Heat (usually in the form of steam) is supplied to the base of the column. Stripped (approximately alcohol-free) liquid is drawn off at the base, while alcoholic spirits are condensed after migrating to the top of the column.

POPULAR brands DOMESTIC WHITE RUM Old

Monk, Sikkim XXX

DAMERARA RUM Apple Ton,

Lemon Hart, Captain Morgan

CUBIAN RUM Donq, Bacardi, Ron

Rico, Ron Merito

Storage Store in cool.

Dark rum doesn't loose flavor & so can be stored

Light rum should be consumed at the earliest after

opening the bottle.

service Neat is served in a highball glass.

On the rocks served in old fashioned glass.

Mixed with water or coke is served in old fashioned

glass.