Rum

  1. T or F? In the US, overproof rum is often bottled at 151 proof / 75.5% abv
    True
  2. T or F? Rum made in the US must be distilled at less than 190 proof / 95% abv
    True
  3. T or F? Agricultural rum, or rhum agricole, is produced using raw sugarcane juice
    True
  4. T or F? In the US, flavored rum must be bottled at a minimum of 35% abv
    False: 30% abv and made with natural flavorings
  5. T or F? Rum produced in the US must be bottled at a minimum of 40% abv
    True
  6. T or F? Most styles of rum sold in the US are bottled at 40%-50% abv
    True
  7. T or F? EU rum must be distilled at less than 190 proof / 95% abv
    False: 192 proof / 96% abv
  8. T or F? In most cases, rum with a proof higher than 155 is not permitted to enter the US
    True
  9. T or F? Industrial rum is produced from molasses
    True
  10. T or F? Rum produced in the EU must be bottled at a minimum of 35% abv
    False: 37.5% abv / 75 proof
  11. T or F? EU rum may be produced from sugarcane, sugar beets, or potatoes
    False: molasses sugarcane juice, or sugarcane syrup
  12. T or F? Rum produced in the US must be aged for a minimum of 1 year
    False
  13. Name some theories about derivation of term rum?
    • Saccharum: Latin for sugar shortened to rum
    • Rumbullion: "great tempest" (powerful effect of consumption)
    • Kill-Devil (aka Rumbullion): Synonym for first rums made in Barbados
    • Rombustion: "strong liquid"
  14. What do the terms VS, VSOP, and XO mean for cognac, armagnac, and rhum Martinique?
    • VS: Age minimum of 2 years, 1 year, and n/a for rum which uses the term VO for 3 years
    • VSOP: Age minimum of 4 years, 4 years, 4 years
    • XO: Age minimum of 10 years, 10 years, 6 years
  15. Sugarcane is a tall perennial grass of the X family
    Gramineae
  16. Just-harvested sugarcane is between X and Y percent sugar by weight
    • X: 10%
    • Y: 13%
  17. Once milling and crushing are completed, raw sugarcane juice has a sugar concentration of about X%
    16%
  18. About 10% of all rum produced is amde with X, as opposed to molasses
    sugarcane juice
  19. During the sugar production process, the juice will be concentrated via X until the sugar concentration approaches 60%. At this point it is referred to as Y.
    • X: evaporation
    • Y: virgin sugarcane honey
  20. X molasses contains the highest percentage of remaining fermentable sugar; the type of molasses that is lowest in quality and sugar content is referred to as Y.
    • X: Grade A
    • Y: Backstrap
  21. When cultured yeasts are used to ferment the mash, fermentation is usually completed in X days.
    2 or 3 days
  22. Some styles of rum are produced using X fermentation, which relies on wild, naturally occurring yeast
    natural
  23. Slower fermentatins promote the creation of more X which gives the resulting rum more Y character and fuller flavor.
    • X: esters (R-C=O-O-R')
    • Y: aromatic
  24. The use of X distillation will result in a rum with a lighter style and flavor, while the use of Y stills are ideal for the production of richer, aged styles of rum
    • X: continuous (column still)
    • Y: pot
  25. Rum that is aged in wooden barrels, particularly those rums aged in the tropical climate of many rum-producing regions, may lose up to X percent of its volume per year
    10%
  26. In some styles of rum distillation, a series of copper vessels known as X are placed between the pot still and the condenser
    retorts
  27. Brand of rum produced in Barbados
    Mouont Gay
  28. A rum-based liqueur flavored with honey
    Ronmiel de Canarias
  29. A brand of Venezuelan rum
    Carúpano
  30. An Indonesian spirit produced with sugarcane and red rice
    Batavia arrack
  31. Company that owns the last fully working wooden Coffey still in existence
    Demerara Distillers
  32. The world's oldest documented rum brand
    Mount Gay
  33. A sugarcane-based spirit produced in Panama
    Seco Herrerano
  34. Brand of rum produced in Haiti
    Barbancourt
  35. A New England-style rum produced in Massachusetts
    Privateer
  36. A New England-style rum produced in Rhode Island
    Thomas Tew
  37. Brand of rum produced in Cataño, Puerto Rico
    Bacardi
  38. Brand of rum produced in Guyana
    El Dorado
  39. A traditional Czech spirit produced from sugar beets or potatoes
    Tuzemák
  40. The main ingredient in the popular Caipirinha cocktail
    Cachaça
  41. Brand of rum produced in Mauritius
    Penny Blue
  42. Brand of rum produced in Nicaragua
    Flor de Caña (cane flower)
  43. Jamaican rum is unique in that the yeast-rich foam leftover from distillation, known as X, is sometimes used in the rum-production process
    Dunder: aka stillage or backset
  44. Jamaican rum is sometimes produced using X, the sugar- and mineral-rich froth residue created during the boiling and concentration of sugarcane juice
    Skimmings
  45. Traditional Jamaican rum is distilled in X and is known for its high concentration of the aromatic compounds known as Y
    • X: pot stills
    • Y: esters
  46. Jamaican rums in the category of X have the lowest level of esters are are known for having light, floral aromas
    common cleans
  47. Jamaican rums with a medium level of esters are known as X and tend to have aromas of Y fruit
    • X: plummers
    • Y: tropical
  48. Jamaican rums with medium-high ester content are known as X and are more aromatic, flavorful, and structured
    wedderburns
  49. The highest-ester rums produced in Jamaica are known as X and often show pungent Y aromas when full strength
    • X: continental flavoreds
    • Y: medicinal
  50. In what year was the Geographical Indication for Jamaica Rum established?
    2016
  51. How long must Rhum Martinique Blanc be aged?
    Minimum 8 weeks
  52. Rhum Martinique Élevé Sous Bois must be aged for a minimum of X months in oak barrels
    12 months
  53. Rhum Martinique Ambré may also be referred to as X and requires a minimum of Y oak aging
    • X: Rhum Paille ("straw")
    • Y: l8 months
  54. Rhum Martinique Vieux must be aged for a minimum of X years in oak barrels
    3 years
  55. Rhum Martinique may use the term VSOP if it has been oak-aged for a minimum of X years; the terms XO requires a minimum of Y years
    • X: 4 years
    • Y: 6 years
  56. Which of the following holds the only AOC for rum in existence?



    A. Martinique
  57. Which of the folling types of Jamaican rum would be expected to have the highest level of esters?



    A. Wedderburns
  58. What is the oldest documented rum brand in the world?



    B. Mount Gay
  59. Which of the following types of rum is most likely to be produced using raw sugarcane juice?



    D. Cachaça

    Note: Industrial rum (rhum industriel) is made from molasses as are "New England Style" rums including Privateer True American Rum (Massachusetts), Thomas Tew Rum (Rhode Island) and Prichard's Fine Aged Rum (Tennessee).
  60. Of the following places, where is "British style" rum most likely to be produced?



    A. Jamaica
  61. Of the following places, where is "French style" rum most likely to be produced?



    D. Guadeloupe
  62. Of the following places, where is "Cuban style" rum most likely to be produced?



    C. Puerto Rico
  63. Which of the following statements is true about rum that has the term añejo on the label?



    D. The term añejo is not universally regulated when applied to rum, so there is no standard definition
  64. What country produces batavia arrack?



    B. Indonesia
  65. What is the minimum abv for flavored rum produced in the US?



    A. 30%
  66. What is the typical brix (sugar) weight of ripe sugarcane as it is harvested for use in the production of rum?



    D. 10-13%
  67. Which of the following styles of rum is most likely to be produced using dunder?



    A. Jamaican rum
Author
mikedutch
ID
354040
Card Set
Rum
Description
2020 Certified Specialist of Spirits Workbook
Updated