BARREL AGED SPIRITS COLLECTION

Rump@blic _185 BARREL-AGED SPIRITS COLLECTION

PRODUCTION METHOD

RAW MATERIAL To produce rum, the raw material can con sist of three primary types: _ Juice: obtained from the pressing of sugar cane, characteristic of AOC rums from Mar tinique. _Syrup or cane honey: which exhibits a golden color, viscosity, and high sweetness, typical of Latin American rums. _Molasses: characterized by a bitter taste, essential for rums with intense flavors such as Jamaican rums. Molasses is the residual byproduct from processing sugarcane. The harvesting and initial processing of sugarcane occur during the dry season, when the plant achieves optimal ripeness with a high sugar concentration. Following an initial washing phase, sugarcane under goes crushing in specialized mills and sub sequent pressing. This process yields a juice, which undergoes filtration to eliminate sol id particles, and is then transformed into a very sweet syrup through evaporation and concentration. Through a sequence of additional processes involving liquid boiling, evaporation, and concentration, both raw sugar and molasses are derived.

Fermentation process

FERMENTATION Fermentation entails the addition of natural or indigenous yeasts to the raw material for rum production, namely juice, molasses, or syrup, with the latter two requiring dilution with water. This process activates the yeast action, resulting in the formation of a foam layer on the liquid’s surface, acting as a barri er that prevents the ingress of air, including oxygen. During this particular fermentation phase, yeasts generate carbon dioxide and ethanol molecules, pivotal for determining the alcohol content, alongside esters and other compounds crucial for shaping the rum’s flavor profile. Several factors influence fermentation, and consequently, the resultant product, includ ing the type of raw material, water quality, temperature, yeast strain, and duration of fermentation. The resultant wort from the fermentation process typically possesses an alcohol by volume (ABV) ranging around 4% to 9% and is prepared for the subse quent distillation phase.