ABC-book

ABC-book
Tear drop

Transparent traces that form on a glass. They glide like tears after the wine was turned in its glass. They can be thick, thin, fat. Tears (also called legs) reflect the glycerol (fat) and alcohol (ethanol) content of the rum. The more tears are abundant and flow slowly, the more alcohol content and especially glycerol is important.

 

 

Thick texture (tasting)

With a heavy texture, dense texture

Toasting

 That is performed by a master cooper, it is a primary action to develop certain aromatic palettes furthermore it promotes the coloring of rum. The shaped oak barrel goes to the fire for toasting. It takes approximately 40 minutes to obtain the medium light toasting, it goes from light to strong toasting. Toasting crystalizes natural sugars in the wood, releasing aromas of freshly baked bread and roasted marshmallows, vanilla, chocolate flavors. 

Topped method

Rums are topped up regularly the first year of ageing to avoid any contact between the rum and the air.

Traditionnel (Rum)

Traditional rum (also industrial rum), is made from molasses, which is a dark sticky juice and a by-product of sugar production.The main difference is the raw material used.

Vegetal

Aromatic family including: fresh pepper, green pepper, red pepper, blackcurrant leaf, linden, tea, boxwood, asparagus, artichoke, damp earth, moss, mushroom, moldy, dust, watercress, cabbage, radish, ivy, geranium leaf, grass , herbaceous, hay, tobacco leaf, fern, verbena, dead leaf, humus, undergrowth

Vesou (french)

Fresh cane sugar juice, before the fermentation process. 

Watery

Non-concentrated rhum with a very light aromatic, a very light texture in mouth.

Well rounded

A soft sensation in mouth, harmonious and pleasant, 

White rum

The white rum once distilled is about 70 % of alcohol, it must stay in vat, regularly brewed and ventilated for a minimum of 3 months. Before bottling, the white rum is reduced generally between 40 % to 69 % volume of alcohol by addition of spring water. White rum for its translucent color.

Wine

Wine is a generic term in distillation for the liquid to be distilled: in this case it's the fermented juice.

Yeast (fermentation)

A microscopic fungus consisting of single oval cells that reproduce by budding, and capable of converting sugar into alcohol.

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