The Terroir of Rum
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The document discusses the terroir of rum, including how factors like climate, soil, geography, people, ingredients and techniques can influence the flavor of rum. It considers whether rum has a terroir, ultimately arguing that while protectionists may say rum cannot have terroir, various unique areas and the everything that influences the distilling process shows that rum can be said to have a terroir.
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The Terroir of Rum
- 1. The Terroir of Rum with Philip Duff kindly powered by
- 2. The Terroir of Rum
- 3. The Terroir of Rum The Forgotten History
- 4. The Terroir of Rum The Forgotten History
- 5. The Terroir of Rum The Forgotten History
- 6. The Terroir of Rum The Forgotten History ? Pieter Blower, 1637, Barbados
- 11. The Terroir of Rum Terroir: Oui or Non ?
- 12. The Terroir of Rum Terroir: Oui or Non ? Mais non ! Mais oui !
- 13. The Terroir of Rum Terroir: Oui or Non ? Mais non ! Protectionist Mais oui ! Areas are unique
- 14. The Terroir of Rum Terroir: Oui or Non ? Mais non ! Protectionist Technology Mais oui ! Areas are unique Everything influences
- 15. The Terroir of Rum Terroir: Oui or Non ? Mais non ! Protectionist Technology Communication Mais oui ! Areas are unique Everything influences We love niche,authentic
- 16. The Terroir of Rum Terroir: Oui or Non ? Mais non ! Protectionist Technology Communication Distilling unnatural Mais oui ! Areas are unique Everything influences We love niche,authentic
- 17. The Terroir of Rum Ingredients Sugarcane – clay or bauxitic?
- 18. The Terroir of Rum Ingredients Sugarcane – clay or bauxitic? Molasses or cane juice?
- 19. The Terroir of Rum Ingredients Sugarcane – clay or bauxitic? Molasses or cane juice? Yeast – standard or proprietary?
- 20. The Terroir of Rum Ingredients Sugarcane – clay or bauxitic? Molasses or cane juice? Yeast – standard or proprietary? Dunder – the sour mash of rum
- 21. The Terroir of Rum Techniques The ferment
- 22. The Terroir of Rum Techniques The ferment Pot
- 23. The Terroir of Rum Techniques The ferment Pot, continuous or both?
- 24. The Terroir of Rum Techniques The ferment Pot, continuous or both?
- 25. The Terroir of Rum Techniques The ferment Pot, continuous or both?
- 26. The Terroir of Rum Techniques The ferment Pot, continuous or both? Esters!
- 27. The Terroir of Rum Techniques The ferment Pot, continuous or both? Esters! Barrels
- 28. The Terroir of Rum Techniques The ferment Pot, continuous or both? Esters! Barrels
- 29. The Terroir of Rum People Traditions
- 30. The Terroir of Rum People Traditions
- 31. The Terroir of Rum People Traditions
- 32. The Terroir of Rum People Traditions
- 33. The Terroir of Rum People Traditions Success
- 34. The Terroir of Rum People Traditions Success Passion
- 35. The Terroir of Rum Terroir: Oui or Non ?
- 36. The Terroir of Rum Thank you for your attention! www.plantationrum.com [email_address]
Hinweis der Redaktion
- Nederlands-Brazilie: 1630-1654 Slavery Sugar!
- Bauxite residue high in Guyana, Jamaica etc Much molasses now Brazil, Venezuela, Guyana Sugar collapsed as industry due to corn subsidy, HFCS Molasses now low in sugar as sugar techniques improve Molasses diluted with water (sugar too concentrated for yeasts)according to type rum Cane juice in agricoles – single column distilling, 24-72hr ferment, off the stil at 65-75%, Cane juice used when sugar industry collapsed end of 1800s, driven by discovery of sugar beets Napoleon stimulated with Uk embargo 1813
- Bauxite residue high in Guyana, Jamaica etc Much molasses now Brazil, Venezula, Guyana Sugar collapsed as industry due to corn subsidy, HFCS Molasses now low in sugar as sugar techniques improve Molasses diluted with water (sugar too concentrated for yeasts)according to type rum Cane juice in agricoles – single column distilling, 24-72hr ferment, off the stil at 65-75%, Cane juice used when sugar industry collapsed end of 1800s, driven by discovery of sugar beets Napoleon stimulated with Uk embargo 1813
- Bauxite residue high in Guyana, Jamaica etc Much molasses now Brazil, Venezula, Guyana Sugar collapsed as industry due to corn subsidy, HFCS Molasses now low in sugar as sugar techniques improve Molasses diluted with water (sugar too concentrated for yeasts)according to type rum Cane juice in agricoles – single column distilling, 24-72hr ferment, off the stil at 65-75%, Cane juice used when sugar industry collapsed end of 1800s, driven by discovery of sugar beets Napoleon stimulated with Uk embargo 1813
- Bauxite residue high in Guyana, Jamaica etc Much molasses now Brazil, Venezula, Guyana Sugar collapsed as industry due to corn subsidy, HFCS Molasses now low in sugar as sugar techniques improve Molasses diluted with water (sugar too concentrated for yeasts)according to type rum Cane juice in agricoles – single column distilling, 24-72hr ferment, off the stil at 65-75%, Cane juice used when sugar industry collapsed end of 1800s, driven by discovery of sugar beets Napoleon stimulated with Uk embargo 1813
- Continuous ferment=max quality (batch ferment leads to 13-15% alcohol, killing the yeast off and making too much fusel oil)6-8% is good w/continuous Pot, double pot, continuous, plates? Coffey (150 yr Esters: normal 80-150, Plummers 150-200,Wedderburn 200+ Continental 500-1700 (210 day ferment!) Laws: less than 96”, 37.5% or more 1 yr 320 l 15yr-ex cognac, Shipped and aged 62% for 6 mths Then reduced to btl % and aged 6 more
- Continuous ferment=max quality (batch ferment leads to 13-15% alcohol, killing the yeast off and making too much fusel oil)6-8% is good w/continuous Pot, double pot, continuous, plates? Coffey (150 yr Esters: normal 80-150, Plummers 150-200,Wedderburn 200+ Continental 500-1700 (210 day ferment!) Laws: less than 96”, 37.5% or more 1 yr 320 l 15yr-ex cognac, Shipped and aged 62% for 6 mths Then reduced to btl % and aged 6 more
- Continuous ferment=max quality (batch ferment leads to 13-15% alcohol, killing the yeast off and making too much fusel oil)6-8% is good w/continuous Pot, double pot, continuous, plates? Coffey (150 yr Esters: normal 80-150, Plummers 150-200,Wedderburn 200+ Continental 500-1700 (210 day ferment!) Laws: less than 96”, 37.5% or more 1 yr 320 l 15yr-ex cognac, Shipped and aged 62% for 6 mths Then reduced to btl % and aged 6 more
- EHP wooden Coffey still from 1880 at Diamond in Demerara
- Column still Grenada
- US oak vs European Phenols Hemicellulose Angels share, humidity, alcohol increase Dark, dry cool warehouses, gravel floors Charring = carnon filtering, sweetness, change chemistry Previously white rums were aged then carbon-filtered to remove color, not flavour Tropical aging: 1 yr Jamaica = 3 Scotland Early landed rums, aged in Bristol, London Age statement are the youngest rums,old gives balance
- US oak vs European Phenols Hemicellulose Angels share, humidity, alcohol increase Dark, dry cool warehouses, gravel floors Charring = carnon filtering, sweetness, change chemistry Previously white rums were aged then carbon-filtered to remove color, not flavour Tropical aging: 1 yr Jamaica = 3 Scotland Early landed rums, aged in Bristol, London Age statement are the youngest rums,old gives balance
- Plantation 5 No dunder Best in a MaiTai (USC 2010) Column + pot, medium ferment,tones of coconut,vanilla, Plantation Barbados 2000 42% 9 yrs bourbon and sherry, Palate attack Round,smooth,sweetest of the Bajans Lots of burn Least rancio No dunder XO 12 yrs bourbon 36-42hr fermentation Muted aromas,huge palate,citrus/apple/caramel,rancio, ton of spice
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus
- Spanish islands – anejo smooth, also Cuban light English – Jamaica style, much molasses flavour, inc Guyana French – agricoles Jamaica leather bottle story Guyana-10,bourbon, pot,long ferment,no dunder,high ester Jamaica:2 wk ferment, dunder 100% potstill 9 yrs bourbon.Full nose, potstill, herbal. Vhewy, anise, caramel, fennel,banana.Subtle alcohol but 42%! Panama Continuous, 2 distilleries, dunder-like flvr, bourbon, 4 + 1 cognac, perfect blend potstill ,yummy rubber,thyme, eucalyptus