T or F? In the US, overproof rum is often bottled at 151 proof / 75.5% abv
True
T or F? Rum made in the US must be distilled at less than 190 proof / 95% abv
True
T or F? Agricultural rum, or rhum agricole, is produced using raw sugarcane juice
True
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
T or F? Rum produced in the US must be bottled at a minimum of 40% abv
True
T or F? Most styles of rum sold in the US are bottled at 40%-50% abv
True
T or F? EU rum must be distilled at less than 190 proof / 95% abv
False: 192 proof / 96% abv
T or F? In most cases, rum with a proof higher than 155 is not permitted to enter the US
True
T or F? Industrial rum is produced from molasses
True
T or F? Rum produced in the EU must be bottled at a minimum of 35% abv
False: 37.5% abv / 75 proof
T or F? EU rum may be produced from sugarcane, sugar beets, or potatoes
False: molasses sugarcane juice, or sugarcane syrup
T or F? Rum produced in the US must be aged for a minimum of 1 year
False
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"
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
Sugarcane is a tall perennial grass of the X family
Gramineae
Just-harvested sugarcane is between X and Y percent sugar by weight
X: 10%
Y: 13%
Once milling and crushing are completed, raw sugarcane juice has a sugar concentration of about X%
16%
About 10% of all rum produced is amde with X, as opposed to molasses
sugarcane juice
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
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
When cultured yeasts are used to ferment the mash, fermentation is usually completed in X days.
2 or 3 days
Some styles of rum are produced using X fermentation, which relies on wild, naturally occurring yeast
natural
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
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
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%
In some styles of rum distillation, a series of copper vessels known as X are placed between the pot still and the condenser
retorts
Brand of rum produced in Barbados
Mouont Gay
A rum-based liqueur flavored with honey
Ronmiel de Canarias
A brand of Venezuelan rum
Carúpano
An Indonesian spirit produced with sugarcane and red rice
Batavia arrack
Company that owns the last fully working wooden Coffey still in existence
Demerara Distillers
The world's oldest documented rum brand
Mount Gay
A sugarcane-based spirit produced in Panama
Seco Herrerano
Brand of rum produced in Haiti
Barbancourt
A New England-style rum produced in Massachusetts
Privateer
A New England-style rum produced in Rhode Island
Thomas Tew
Brand of rum produced in Cataño, Puerto Rico
Bacardi
Brand of rum produced in Guyana
El Dorado
A traditional Czech spirit produced from sugar beets or potatoes
Tuzemák
The main ingredient in the popular Caipirinha cocktail
Cachaça
Brand of rum produced in Mauritius
Penny Blue
Brand of rum produced in Nicaragua
Flor de Caña (cane flower)
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
Jamaican rum is sometimes produced using X, the sugar- and mineral-rich froth residue created during the boiling and concentration of sugarcane juice
Skimmings
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
Jamaican rums in the category of X have the lowest level of esters are are known for having light, floral aromas
common cleans
Jamaican rums with a medium level of esters are known as X and tend to have aromas of Y fruit
X: plummers
Y: tropical
Jamaican rums with medium-high ester content are known as X and are more aromatic, flavorful, and structured
wedderburns
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
In what year was the Geographical Indication for Jamaica Rum established?
2016
How long must Rhum Martinique Blanc be aged?
Minimum 8 weeks
Rhum Martinique Élevé Sous Bois must be aged for a minimum of X months in oak barrels
12 months
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
Rhum Martinique Vieux must be aged for a minimum of X years in oak barrels
3 years
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
Which of the following holds the only AOC for rum in existence?
A. Martinique
Which of the folling types of Jamaican rum would be expected to have the highest level of esters?
A. Wedderburns
What is the oldest documented rum brand in the world?
B. Mount Gay
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).
Of the following places, where is "British style" rum most likely to be produced?
A. Jamaica
Of the following places, where is "French style" rum most likely to be produced?
D. Guadeloupe
Of the following places, where is "Cuban style" rum most likely to be produced?
C. Puerto Rico
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
What country produces batavia arrack?
B. Indonesia
What is the minimum abv for flavored rum produced in the US?
A. 30%
What is the typical brix (sugar) weight of ripe sugarcane as it is harvested for use in the production of rum?
D. 10-13%
Which of the following styles of rum is most likely to be produced using dunder?
