How rum is made
HARVESTING
The process begins with the harvest. In Venezuela, the tropical climate and fertile soils provide an ideal environment for sugar cane cultivation. Harvesting takes place twice a year, with the main harvest from November to April contributing about 70% of the annual yield. The harvesting of sugar cane in Venezuela is a process steeped in tradition where workers skillfully cut the tall cane stalks, often by hand, to preserve the quality of the juice. The harvested cane is then transported to mills where it is crushed to extract the molasses – the foundational ingredient for Venezuela’s rich and flavoursome rums. The extraction process typically begins with the sugarcane stalks being cleaned and chopped into smaller pieces. These pieces are then fed into crushers or presses, where they pressed to release the nectar. The resulting sugarcane juice is the foundation of rum making, adding natural sweetness and flavour and setting the stage for fermentation.
FERMENTATION
The fermentation process transforms the molasses into a spirit, and plays a pivotal role in rum flavour profiles. In this process, the molasses is diluted and mixed with carefully selected yeast strains, which convert the sugars into alcohol. This stage is closely monitored to ensure the perfect balance of flavours and aromas, and generally takes between 48 and 92 hours. This is a crucial step preceding the distillation and aging processes, where the rum will acquire its distinctive smoothness and complexity.
DISTILLATION
The distillation process is intensifies the alcoholic strength of the fermented liquid, which might start off with a potency similar to wine or beer.
Rum is distilled using many different methods, such as Pot Stills, Column Stills or a mix of the two. Whether you’re a seasoned rum enthusiast or just starting your journey into the world of spirits, understanding these methods opens up a world of possibilities for enjoying the rich and diverse flavours of rum.
Pot Stills: These are classic, old-school stills often used for making rum in smaller batches. They’re known for producing rum with rich, full-bodied flavours and aromas.
Column Stills: Also called continuous stills, differ from Pot Stills as they run non-stop, churning out a cleaner and stronger rum. They are constructed with a vertical column containing multiple trays. At the base of the column, steam is introduced, while the liquid is added at a midway point. If you’re into lighter, smoother rums, these are the ones to watch out for.
Hybrid Stills: Hybrid stills are a crossover between a traditional pot still vessel and a small copper column. The addition of rectification plates in the column allows for greater control of the distillate coming from the pot, giving distillers the freedom to play around with different flavours and find that perfect balance between richness and purity.
Wooden Stills: Wooden stills are often associated with traditional rum-producing regions such as the Caribbean, where they have been used for centuries. The wooden construction of these stills can bring unique flavours and characteristics to the rum, contributing to its complexity and depth.
Double Retorts: The double retort has two chambers: a lower chamber, which holds the liquid to be distilled, and an upper chamber, which collects the distilled vapors. The two chambers are connected by a tube or pipes. The extra chambers help to refine the distillate further, giving distillers more control over the final flavour, often resulting in a fruitier, sweeter taste.
Batch Stills: These are like the little siblings of pot stills, perfect for small-scale production.The slower distillation process and the presence of copper components can help retain and enhance the flavours and aromas of the raw materials, resulting in a spirit with depth and character.
AGEING
The aging process is where the distilled spirit is matured in wooden barrels to enhance its flavour, aroma, and overall character. During aging, the rum interacts with the wood of the barrel, extracting compounds such as tannins, vanillin, and lignin, which contribute to its complexity. The rum is also oxidised, leading to the development of new flavours and the mellowing the harsher tones. The ageing environment, including factors such as temperature, humidity, and air exposure, plays a significant role in shaping the final product. Over time, the rum absorbs flavours from the wood, acquiring nuances of caramel, spice, and sometimes even fruity or floral notes. Depending on the desired style and quality of the rum, aging periods can range from several months to several decades, with longer ageing generally associated with more premium and refined expressions.
BOTTLING
The blending process of rum involves the careful mixing of rum from different barrels or batches to achieve a desired flavour profile and consistency. Blenders select rums of varying ages, styles, and characteristics, assessing their aroma, flavour, and consistency. By combining rums with different attributes, blenders can create complex and well-balanced blends that showcase the best qualities of each component.
