MSP SERIES WEEK #5 - RUM

ORDER OF THINGS

• Dark ‘N’ Stormy

• Quick Rum History

• Rum Defined

• Daiquiri

• Rum Production

• Types of Rum

• Mai Tai

DARK ‘N’ STORMY

• 50 mls (1 & 2/3 oz’s) Dark Delicious Rum

• 150 mls (5 oz’s) Ginger Beer

• 1 Slice of Lime

A Dark and Stormy (or Dark 'n' Stormy) is a highball cocktail that is trademarked by Gosling's Export Limited of Bermuda, makers of Goslings Black Seal Rum. The Dark 'N Stormy is Gosling's signature drink. This classic drink is popular worldwide, especially in manyBritish Commonwealth countries, such as Bermuda and Australia. It consists of Gosling's Black Seal Rum and ginger beer over ice. It is optionally accompanied by a slice of lime.

HISTORY OF RUM

Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in

ancient India or China.

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, can be fermented into alcohol.

HISTORY OF RUM

After rum's development in the Caribbean, the drink's popularity spread to Colonial North America.

The popularity of rum continued after the American Revolution, with George Washington insisting on a barrel of

Barbados rum at his 1789 inauguration

Rum started to play an important role in the political system; candidates attempted to influence the outcome of an election

through their generosity with rum.

RUMIs a spirit resulting from an alcoholic fermentation and the distillation of sugarcane, sugarcane syrup, molasses, sugar beets, maple sap, or

other sugarcane by-products at less than 190 proofs.

RUMS DERIVED FROM THE FOLLOWING WORDS

Rumbustious- strong liqour Saccahrum- Latin term for sugar

Ron- Spanish term for sugar Rhum- French term for sugar

Rumbullion- Devonian term for sugar.

RUMS HOLDS THE FOLLOWING TITLES

The Pirates Drink The Soldiers Drink

The Drink of the Romantics The Kill Devil

Sweetest among the Spirits

MYTHOLOGY OF RUM

http://www.youtube.com/watch?v=uvhz8MIbqSM

DAIQUIRI

• 2 parts Rum

• 1 part Simple syrup

• 1 part lime juice

• TO PREFERENCE..

• The name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area, and it is a word of Taíno origin

• The basic recipe for a Daiquirí is also similar to the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar.[3] This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water.

Rum is a distilled beverage made from sugarcane products.

Eg. Molasses and sugarcane juice

Firstly the sugarcane is harvested and crushed to remove the juice. During the

process of making sugar we get a by product call molasses which forms the base of most Rums.

RUM PRODUCTION

• Sugarcane is cut and shredded by heavy rollers; the juice is collected, strained, decanted, and filtered.

• The resultant cane juice is then concentrated into syrup by boiling.

RUM PRODUCTION

• The alcoholic wash of rum which is distilled is made by adding water to molasses which ferments rapidly.

• The sugarcane is 1st boiled to evaporate the water.

• The juice fermented to1-2days produces a small amount of alcohol

RUM PRODUCTION

Yeast, water added to molasses to start fermentation

Fermentation

RUM PRODUCTION

Then the fermented liquid is distilled.- Pot still distillation for darker rums

- Column or Patent still distillation for light rums

Distillation

• Redistilled. in column still at 180 proof.

• Dark full bodied rums are distilled in pot still at a lower proof.

• Maturation (rum must be matured in a wood for a minimum of 3years.)

• Light rum is generally kept in glass or stainless vats.

• Dark rum is kept in lightly charred oak barrels.

RUM PRODUCTION

The master blender of a fine spirit is the rock star of the organization, possessing great talents and abilities necessary to produce the unique products of that brand. There are mysteries and closely guarded secrets involved in the aging and blending of fine spirits. In many cases, aged rums are blended, then stored in barrels again to further mature and "marry the flavors" before bottling the final product.

One unique method of blending, known as the Solera Method, involves adding small amounts of newer rum to barrels of aged rum as the angel's share is depleated. After many years, the resulting marriage of rums of many ages can create a complex blend often described as a symphony of tones or flavors.

Blending

WHITE OR CLEAR RUM•White rum is clear, usually has milder flavor and lighter body than gold or dark rums. •These light rums are most often used to create cocktails that do not have a need for bold rum flavor.•They are often aged one or more years, then filtered to remove color. •White rums may be cheaper to make and less expensive to purchase that more mature rums.•White rums are popular in the most common drinks, such as the

•Cuba Libre (rum, Coke and lime), the Daiquiri, the Mojito and the Piña Colada. Many rum cocktails call for a white or light rum, a gold rum and/or dark or spiced rum.

•Popular white rums include Bacardi Superior, Don Q Cristal, Cruzan Estate Light, Oronoco, Mount Gay Silver, Matusalem Plantino, Rubi Rey, 10 Cane, Flor de Caña Extra Dry and Diplomatico Rum Blanco.

GOLD, AMBER OR PALE RUM•As rum mellows in barrels over time, it takes on amber or golden hues. These golden rums usually present a more flavorful profile than the white or clear rums. Gold rums are used to make cocktails in which a stronger flavor is desired.

•Gold rums are often aged several years or more and some coloring may be added to provide consistency. Subtle flavors of vanilla, almond, citrus, caramel or coconut may be present from the type of barrels used in the aging process.

•Gold rums are often enjoyed on the rocks or neat, in addition to being used in cocktail recipes. They are popular in recipes for baking and making desserts as well.

•These medium bodied rums are often quite affordable compared to older aged rums that have allowed to mature for many years.

•Examples of gold rums include 1 Barrel, Abuelo, Appleton Special, Barcelo Dorado, Brugal Añejo, Bermudez Ron Dorado, Cacique Anejo Superior, Cockspur 5 Star, Diplomatico Añejo, Doorly's 5, Don Q Gold, El Dorado 5, Gosling's Gold, Matusalem Clasico, Maui Gold Rum, Montanya Gold, Mount Gay Eclipse, Pyrat Pistol, Sergeant Classic Gold

DARK RUM

•Dark rums are often matured in oak barrels for two or more years to develop rich flavors and hues of mahogany, copper and caramel. The label of dark rum is often assigned to a range of rums that are not clear, from light golden amber to black, as well as rums that are well aged.

•Dark rums are often aged in oak barrels for extended periods. When used in cocktail recipes, the robust rums offer a contrast of more flavorful profiles compared to white rums, overproof rums, flavored and spiced rums.

•Examples of dark rums include Cruzan Estate Dark, Bacardi Select, Flor de Caña 5 Black Label, Barbancourt 3 Star, Diplomatico Anejo, Angostura Dark 5, Angostura 1919, Appleton V/X, Barcelo Dorado, Cockspur 5, El Dorado 5, Matusalem Classico, Mount Gay Eclipse and Santa Teresa Selecto.

BLACK RUM•The darkest, richest, heavy bodied rums are often referred to as black rums, offering bold tropical essence to libation and recipes.

•Black rums are popular ingredients used to balance the flavors of drinks against gold, white and spiced rums.

•Most rum is made from molasses, a thick, dark sweet liquid left over in the process of manufacturing crystalized sugar. The black rums retain much of this rich molasses and caramel flavoring and are sometimes colored with burnt caramel to achieve consistently dark hues.

•Black rums are essential to many uses in the baking and candy-making industries, imparting bold sweet spicy flavors to cakes, candies, desserts and sauces.

•The barrels used to mature black rums are often charred or fired heavily, imparting much of the wood's strong flavors to the liquid.

•Black rums are popular in British territories such as Bermuda, Jamaica, the Virgin Islands and Guyana.

•Examples of black rums include Coruba, Cruzan Black Strap, Gosling's

NAVY RUM•Navy rum refers to the traditional dark, full-bodied rums associated with the British Royal Navy.

•The Royal Navy was famed for its custom of providing a daily ration of rum to sailors, as far back as 1655 when the British fleet captured the island of Jamaica. Rum traveled aboard ships far better that French brandy. As a matter of fact, where grape-based spirits of wine and brandy eventually went bad in the heat of the tropics, rum seemed to improve as it aged in the barrels aboard ship.

•Around 1740, the practice of watering down the rum and supplementing it with lime to prevent scurvy became popular. This change is often credited to Admiral Edward Vernon, who was known to wear an old grogham coat and his potion was nicknamed grog, or later, tot. The tradition of providing British sailors with a daily ration of rum continued until July 31, 1970, known as black tot day.

•To ensure the viability of the economies of its territories, recipes for navy rum included blends of spirit from British territories, including Guyana, Jamaica, Barbados and Trinidad.

NAVY RUM•One of the first official purveyors of rum to the Navy was Mr. Lemon Hart, starting in the early 1800s. A few decades later, Alfred Lamb began aging his dark rum in cool cellars beneath the river Thames, earning his product the nickname of London dock rum. The Lemon Hart brand was registered in 1888 and remains to this day a popular staple of naval-style rums. United Rum Merchants was created as a merger of several leading rum concerns.

•Unique to the rums of Guyana is their legacy 200 year old wooden pot still that produces an uncommonly rich and full bodied spirit. This Demerara rum is an essential ingredient in many navy rums.

•The final supply of old British Royal Navy Imperial Rum, representing the spirit of international adventure, honor and bravery on the high seas, have recently been re-bottled and are available for the most serious rum collectors.

•Some popular navy style rums include Lamb's Navy Rum, Pusser's, Lemon Hart, Skipper Demerara and Wood's 100.

PREMIUM AGED RUM•Many fine rums are aged in oak barrels for years to achieve a superior flavor profile. The interaction of spirit and wood has a positive effect on the smoothness, the richness and the subtle flavors of the rum.

•Aged rums often represent the finest examples of mature rums from a distillery, often blended to achieve complexity and distinctive flavor profiles. •The cost of storage and the loss of some rum from the barrels through evaporation adds to the cost of producing aged rums.

•These older, more mature rums, often labeled as anejo in Spanish territories, are often enjoyed neat or on the rocks like a fine cognac or single malt scotch. In addition, many cocktail recipes call for the inclusion of these flavorful and rich rums.

•Aged rums generally take on darker and richer colors due to the time spent in barrels. Charred oak barrels can impart dark tones. Cognac and sherry barrels can produce a reddish tint.

PREMIUM AGED RUM

•Rums labeled premium or ultra-premium often contain age statements. In the U.S. and some other territories, the age statement refers to the youngest rum in the blend.

•For example, Appleton Estate 21 from Jamaica is comprised of aged rums at least 21 years old. Other territories have differing standards.

•For example, Zacapa Centenario 23 from Guatemala is a blend of rums aged 6 to 23 years old.

•Premium aged rums include Angostura 1824, Appleton Extra, Atlantico Private Cask, Bacardi 8 and Reserva Limitada, Barbancourt Reserve Especiale and Estate Reserve, Barrilito 3 Star, Barceló Imperial, Botran Solera 1893, Don Q Gran Anejo, Chairman's Reserve, Cockspur 12, Cubaney 15, Diplomatico Reserva Exclusiva, El Dorado 15, Flor de Caña 18, Gosling's Family Reserve, Matusalem Gran Reserva, Mount Gay Extra Old and 1703, Santa Teresa 1796, Trigo Reserva Aneja, Vizcaya VXOP, Zacapa Centenario XO and Zaya.

VINTAGE RUMS

While most rums sold in the U.S. are blended from multiple sources before bottling, some unique rums are bottled from specific vintage years of production.

Vintage rums are most often seen from the French islands, where the growing and processing season is short. In some cases, private label rum brands purchase a large bulk of rum from a single production year, age the product and bottle it when maturity is peaking.

Like in the production of fine wines, in some years the harvest is bountiful, while others are not as abundant. The amount of sugar contained in the raw cane might vary each year due to changes in rainfall and other environmental factors. The resulting differences are noted by the master distiller and the maturing process is monitored to achieve the ideal flavor profile for that vintage year.

Vintage rums are labeled with the year they were distilled and the location of their origin. Examples are Rhum J.M. 1997 Vintage from Martinique, Plantation Venezuela 1992 and the 1998 Vintage from Foursquare Rum Distillery in Barbados.

OTHER RUMS•Overproof Rum - Most rums available for sale in the U.S. are 80 to 100 proof (40% to 50% alcohol by volume). Rums which contains higher concentrations of alcohol are often labeled as overproof.•Rhum Agricole - is a specific category of rhum made principally in the French territories of the Caribbean, including Martinique, Guadeloupe, Marie-Galante and St. Barths. Reunion Island (a French Overseas Territory, like Martinique) and it's neighboring Island Nation of Maritius in the southwest Indian Ocean also produce Agricoles. •Cachaca - The Brazilian sugar cane spirit known as cachaça (kah-SHA-sah) is one of the most popular categories of cane spirit in the world. Made from fresh sugar cane juice, cachaça is often bottled with little or no aging in barrels, presenting a full-flavored profile spirit most popularly enjoyed in cocktails, such as the caipirinha (kai-pee-REEN-yah), the national drink of Brazil.•Aquardiente - is a spirit fermented and distilled from fruit, most often sugar cane. The name can be translated to burning water or fire water. Aquardiente spirits are not aged. Their simple distillation process retains robust flavors of the vegetal matter used.•Flavoured or Spiced Rum - Roots of ginger, seeds of vanilla and allspice, bark of cinnamon or cassia and buds of clove are commonly used as flavoring agents for spiced rums. Fruit extracts of citrus, cherry, mint, black currant, coconut, mango, pineapple, banana and other tropical plants and trees bring luscious tones to flavored rum varieties.

MAI TAI

• 1.5 oz’s White Rum

• 1 oz Dark Rum

• .5 oz Orange Curacao

• .5 oz Orgeat Syrup

• 1/4 Lime Squeezed

It was purportedly invented at the Trader Vic's restaurant in Oakland, California, in 1944. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new bar named for himself (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic's and tastes quite different.[1]

"Maita'i" is the Tahitian word for "good"; but the drink is spelled as two words, sometimes hyphenated or capitalized.[2][3]

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (Literally "very good!", figuratively "Out of this world! The Best!") — hence the name.[4]

QUICK RECAP http://youtu.be/xPEAAjrZdKw

THANK YOU @justcocktails