Rum Training

Table of Contents

Origin 3

Regions of Origin 4

Production Process 5

Rum Categories 6

Cooking 7

Juice Extraction 8

Fermentation 9

Distillation 10

Aging 11

Types 12

2
Origin

Rum is a distilled alcoholic drink made from sugarcane byproducts, such as

molasses, or directly from sugarcane juice, by a process of fermentation and
distillation.
The distillate, a clear liquid, is then usually aged in oak barrels. The majority
of the world's rum production occurs in the Caribbean and Latin America.
The first distillation of Rum took place on the sugarcane plantations of the
Caribbean in the 17th century.
Plantation slaves first discovered that molasses, a by-product of the sugar
refining process, fermented into alcohol.

3
Regions of Origin

•The Caribbean is the epicenter of world Rum production.

• Cuba produces light-bodied, crisp, clean Rums from column stills.

• Jamaica is well known for its rich, aromatic Rums, most of which are
produced in pot stills. Jamaican Rums are extensively used for
blending.

• Puerto Rico is known primarily for light, very dry Rums from column
stills. All white Puerto Rican Rums must, by law, be aged a minimum
of one year while dark Rums must be aged three years.

• Guatemala and Nicaragua are noteworthy in Central America where

a variety of primarily medium-bodied Rums from column stills that
lends themselves well to aging.

4
Production Process

5
Rums Categories

• White Rums are generally light-bodied.

• Golden Rums, also known as Amber Rums, are generally medium-bodied. Most
have spent several years aging in oak casks, which give them smooth, mellow
palates.
• Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums.
• Spiced Rums can be white, golden, or dark Rums. They are infused with spices or
fruit flavors.