A quick presentatio

1. MSP SERIES WEEK #5 - RUM

2. ORDER OFTHINGS
• Dark ‘N’ Stormy
• Quick Rum History
• Rum Defined
• Daiquiri
• Rum Production
• Types of Rum
• MaiTai

3. 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.

4. 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.

5. 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.

6. RUM
Is 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.

7. RUMS DERIVED FROMTHE
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.

8. RUMS HOLDSTHE
FOLLOWINGTITLES
The Pirates Drink
The Soldiers Drink
The Drink of the Romantics
The Kill Devil
Sweetest among the Spirits

9. MYTHOLOGY OF RUM
http://www.youtube.com/watch?
v=uvhz8MIbqSM

10. 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 ofTaíno 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.

11. Rum is a distilled beverage made
from sugarcane products.
Eg. Molasses and sugarcane juice

12. 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

13. • 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

14. • 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

15. Yeast, water added to molasses to start
fermentation
Fermentation
RUM PRODUCTION

16. Then the fermented liquid is distilled.
- Pot still distillation for darker rums
- Column or Patent still distillation for light rums
Distillation

17. • 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

18. 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

19. 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.

20. 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

21. 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,AppletonV/X, Barcelo Dorado, Cockspur 5, El
Dorado 5, Matusalem Classico, Mount Gay Eclipse and
SantaTeresa Selecto.

22. 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,
theVirgin Islands and Guyana.
•Examples of black rums include Coruba, Cruzan Black Strap, Gosling's

23. 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 EdwardVernon, 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 andTrinidad.

24. 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 riverThames, 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.

25. 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.

26. 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, SantaTeresa 1796,Trigo Reserva Aneja,Vizcaya
VXOP, Zacapa Centenario XO and Zaya.

27. 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. 1997Vintage from
Martinique, PlantationVenezuela 1992 and the 1998Vintage from
Foursquare Rum Distillery in Barbados.

28. 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
OverseasTerritory, 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.

29. MAITAI
• 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
TraderVic's restaurant in Oakland,
California, in 1944.TraderVic'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 ofVic's and tastes quite
different.[1]
"Maita'i" is theTahitian word for "good";
but the drink is spelled as two words,
sometimes hyphenated or capitalized.
[2][3]
TheTraderVic story of its invention is
that theTrader (Victor J. Bergeron)
created it one afternoon for some
friends who were visiting fromTahiti.
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]

30. QUICK RECAP
http://youtu.be/xPEAAjrZdKw

31. THANKYOU
@justcocktails