Spirits

What is spirit?

Definition: A spirit is a potable alcoholic beverage obtained from the distillation of an alcohol-containing liquid. In distillation all the alcohol can be separated from the liquid. ALCOHOLIC
BEVERAGES

Beverage

The word beverage has been derived from the Latin word “bever” meaning rest from work. After work one tends to feel thirsty due to fluid loss through perspiration and one is inclined to drink water or potable beverages. Beverages are potable drinks which have been thirst quenching, refreshing, stimulating and nourishing qualities.

Alcoholic Beverage

•Alcohol is an odorless liquid obtained through the fermentation of a sugar containing liquid. There are many members of the alcohol family but ethyl is the one which is consumable, all other alcohols are poison.

•Any potable liquid containing 1/2% - 75% of ethyl alcohol by volume is potable. Those higher than 76% not potable.

•Alcoholic beverages affect the central nervous system and tranquilize it, thus reducing tension and worries. Initially alcohol acts as a stimulant, being a concentrated source of energy, it is absorbed directly by the blood stream from the stomach and therefore provides instant energy to the body and increases the blood pressure for a short while. Effects of alcohol remains in the body for about 24 hours.

History of Alcohol

•Wine is probably the earliest of the alcoholic beverages, simply because it could be made without the maker’s having to understand the chemical changes that turned the sugar in grapes, other fruits and other products into alcohol. Some of these earlier wines were made from honey and were known as mead.

•Wine is mentioned in documents three thousands years old, as well as in the Bible and in the literature of the Greeks and Romans.

•Beer has been known for almost as long as wine. In fact, grain was turned into beer long before it was used to make bread, and beer was used for its carbohydrate content as a food.

•It was the Greeks who discovered that wine could be stored and would often improve with age. They stored their wine in large vessels known as “AMPHORAE”.

•The principle of distillation is that ethyl alcohol vaporizes at a lower temperature than water 78 Degree Celsius against 100 degree Celsius.

•Distilled spirits were first produced in the western world three hundred to four hundred years ago.

•The process was first used to produce a product that would cure diseases when consumed, and the resulting distilled alcohol was given the name “aqua vitae” or “water of life”.

Types of Alcoholic Beverages

Fermented Beverages

•All alcoholic beverages begin with the fermentation of a liquid food product containing sugar.

•Fermentation is the action of yeast in solution, which breaks down the sugar into carbon dioxide and alcohol. The CO2 escapes into the air, and the alcohol, a liquid, remains behind in the original liquid, which thus becomes a fermented beverages.

•Beer and wines are fermented beverages. Beer are made from fermented grains. Wines are made from fermented grapes and Cider are fermented apple juice.

Distilled Spirits

•If the alcohol can be separated from a fermented liquid, what is obtained is essentially the spirit of the liquid.

•A spirit is a potable alcoholic beverages obtained from the distillation of an alcoholic containing liquid. The process of simultaneous evaporation and condensation of a liquid or a mixture of liquids is called DISTILLATION.

•Brandy, Whisky, Rum, Gin, Vodka, Tequila etc. are examples of distilled spirits.

Compounded Beverages

•Made by combining either a fermented beverage or spirit with flavoring substances.

•Various types of liqueurs, such as Benedictine, Tia Maria, Crème de menthe and various bitters such as Campari are examples of compounded beverages.

Alcoholic content

•The concentration of alcohol in a drink may be specified in percent alcohol by volume (ABV), in percentage by weight, or in proof. In the USA, the 'proof' measurement is twice the percentage of alcohol by volume (e.g., 80 proof = 40% ABV). Degrees proof were formerly used in the UK.

•The word proof refers to the alcoholic content of a spirit.

•V/v for "by volume," used to describe the concentration of alcohol in a mixture. Thus 2% v/v means that the volume of alcohol is 2% of the total volume of the solution or mixture.

•Generally Distilled spirits would have an alcoholic content of 40%, Table wines would have 12% and Beers contain 5% alcohol by volume.

Congeners

Congeners are toxic chemicals that are formed during fermentation, some liquors have more of them than others. By-products from the process of fermentation of alcohol that contribute most of the unique tastes, aromas and colors of each of the different spirits. Congeners are also largely responsible for hangovers

Congeners include esters, acids, aldehydes and higher alcohols. Strictly speaking they are impurities, but they give whisk(e)y its flavour. Fewer Congeners are removed during the production of darker spirits like brandy, whiskey and red wine which explains their stronger taste and the higher likelihood of a hangover the next day. On the other hand, clearer liquids such as vodka contain the smallest amount of Congeners because of the distillation process.

Definitions

•Brandy – Brandy is obtained by the distillation of fermented grape juice and suitably matured in oakwood casks.

•Liquor – Generic term for all alcoholic beverage. Also is the water used for brewing after the removal of unwanted minerals and salts in a brewery.

•Liqueurs – Liqueurs are sweetened, coloured and flavoured spirits with a base of Cognac, Brandy, Whisky or Rum.

•Whisky – Obtained by distillation of grains, particularly barley malt and is aged in oakwood casks.

•Rum – Obtained by distillation of fermented molasses or sugarcane juice and matured.

•Gin – A rectified spirit obtained by distillation of fermented mash of cereals and grains and flavoured by juniper berries and herbs.

     How is potable alcohol obtained?

   Fermentation: Sugar in fruit or grain(developed by germination & malting) is converted into alcohol by the action of bacteria.The degree of fermentation can be controlled. Carbon dioxide is a by product & can be retained  as in the case beers & champagnes.

   Distillation: The fermented mash of fruit or grain is heated. Alcohol which evaporates at a lower temperature than water & the flavoring agents, can be trapped & condensed to a liquid, by cooling. Pure alcohol has no color, taste or smell & is used in compounding other beverages such as Liqueurs .

Types of spirits

q  Whisky/Whiskey

q  Brandy

q  Vodka

q  Gin

q  Rum

q  Tequila

Methods of preparing spirit

   1. Pot Still Method: The whole apparatus is made of copper. It is  placed on a stand made of brick & made heated by coal or wood.

                       This process of beer manufacture is followed till the making of grist. The sugar is added & boiled for 12-24 hours. Yeast is mixed with warm water( to activate the yeast) & added to the mixture. Then it is put into the VATS to ferment. Carbon dioxide & alcohol is formed & the yeast comes on top as scum. Generally  3500 lit  to 4500 lit is charged to the alembic. The vapors comes into the coil & condensed in the condenser & then a low wine. The first vapor is called ‘heads’ the last vapor are ‘tails’, & the solids left behind are ‘Foreshots’. Low wine has lower percentage of alcohol  I.e 20 to 25% volume/volume . This is a crude form of alcohol spirits . The second distillate received is called high wine with higher percentage of alcohol by volume that can be up to 80 to 90% of alcohol by volume. It can also be up to 99% of volume. Any spirit obtained from this type is always double distilled.

        In case of Patent or coffee still method the natural aroma escapes. Therefore the spirit obtained is a rectified one. In all bottled alcohol is written as v/v I.e volume/volume.    

According to Great Britain, who are the authorities for the spirits proofing

    Any spirit should have not more than 42.8% of v/v by alcohol. As a result total 100 volume of spirit 42.8% is alcohol rest is all distilled water I.e, 57.2% volume.

Pot still method

Patent still method:  Only the inferior types of spirits are made in this method. Also the rectified spirits like Vodka& Gin are manufactured by this method. They are free from any other chemical vapors other than alcohol, fuel vapor & watery vapor.

                         In 1926, Robert stein invented this , later modified by Anis Coffey . This is known as column still. It consists of two chambers 80 feet high, mostly the outer jacket is made out of  steel . First pipe goes out of chamber A, with the help of a pump to the top of chamber B & a second pipe from B to A through the condenser, down to distillate collection. There are copper plates to support the pipes, which are good conductor of heat. Pipes out side the chamber are insulated so that the temperature is retained. When cold wort reaches 40% of the pipe it gets heated up by the end, it starts boiling & fall into B which has very hot sheets about 20-25 in number producing hot stream . When this wort trickles down through this sheets it becomes vapor. This goes through the pipe condenser & collect at the distillate collector. This is again send through the whole apparatus & now we get a whole concentration of distillate. The advantage of this method is that one can continuous use the still. The first distillate received has 20-30% of alcohol by volume & the second distillate received is up to 90% of alcohol. 

Proof*system

Proof - It is the term found in the level alcoholic beverage to indicate the alcoholic content of the said beverage. Proof was involved in the ancient time. The system of assessing proof was by adding spirit & water to Gun powder. The mixture was made progressively stronger till such time the water had no effect on gun powder & allow it to explode when ignited. The spirit was caused explosion was said to be proofed or proof spirit.

There are three proof system:

1. American system- this indicated if proof spirit is written 100, then volume of alcohol is 50% v/v

2.British system-100 proof = 57.1% of alcohol by volume

3. Gay Lussac or metric system- This indicates the volume of alcohol in a beverage. If 100% is the beverage volume, 40% of the level could indicate the volume of alcohol in the volume of beverage.

             the spirits can have the following abbreviations written on the label – U.P (under proof), O.P (over proof).

During calculations if it is U.P, then it is subtracted from 100 & if it is O.P, then it is added to 100. 

25 U.P

e.g  ,   ------------  in American system

             50 O.P

100- 25 = 75proof

As 100 proof = 50% v/v

                 50

Proof =    ----- X 75 = 37.5%

                 100

Whisky Frappe

Whisky

Whisky is a potable distilled spirit made from grains fermented & distilled at no more than 190 proof and no less than 80 proof. The whisky is Celtic in origin and means water of life. The major whisky producing countries are: Scotland, Ireland, United states & Canada.  

1. Scotland- Scotch whisky is only produced in Scotland. There are four major whisky making areas & each produces whisky of its own distinction flavor & aroma.

         They are - A. Highland, B. Lowland, C. Campbell town, D. Isle. 

           Scotch whisky is made from malted barley grain. There    are five steps in making scotch whisky.

        1. Malting 2. Mashing  3. Fermenting  4. Distilling  5. Ageing & blending.

Scotch whisky

  

Manufacturing of scotch whisky

Barley is steeped in water until so fend & the spread over the floors of the malting house to germinate & sprout for three weeks. The green malt is then transferred to the kiln where it is roasted over a pit fire (variety of coal).

     During this process the malt dries out & picks up the smoky flavor associated with scotch whisky. The degree of roasting is controlled & the difference from each separate producing areas are reflected in the darkness of the roasted barley malt. E.g- Campbell town is noted for its dark roast where as low land is short after as a light mild roast. The barley malt is ground & mixed with warm water to convert the starch to sugar. The wort is transferred to a fermenting tank and yeast is added. Beer is produced then distilled in a pot still. It is then re-distilled & proofed off at 140 proof to 142 proof. It is reduced to between 124-126.8 proof by the addition of distilled water. The whisky produced is aged in white oak casks. 

To create a perfect taste & aroma, the bottlers blends whiskies from all areas with ‘Grain whisky’( un malted whisky). This place takes place after the whiskies are at least four years old. The fine art of making scotch is in the hands of a blender who might use as many as fifty malt whiskies along with five or six grain whiskies to attain the desire taste. A small quantity of un blended malt whisky is also sold & they are labeled as scotch malt whisky. Scotch that has been aged over 12 years tends to be softer & mellower.

     Deluxe brands: Royal salute, crimson regal, Johnny walker blue label, Kings of king, Johnny walker oldest deluxe, 100 pipers, Glen midrange, Glenfidich, Glenlivet, Valentine, Dancing doll, Old smuggler, etc.

    Regular brands: Johnny walker red label, white horse, black & white, Vat 69, J&B scotch, Catty shark, Teachers bell, old Parr, haddocks, John Haigs, Passport etc.      

Irish whisky- Irish whisky doesn’t command as large as market as does scotch. It has got different from scotch whisky that malt is not smoked cured but heat cured with peat. Second difference is that Irish whisky is triple distilled in pot stills. Ireland produces both blended ( malt whisky blended with grain whisky) & single malt.Irish whisky is aged for minimum of seven years before bottling & it has a less malt flavor than scotch

American whisky- Most whisky produced in the USA comes from three areas- Kentucky, Pennsylvania, & mid-west, specially Indiana & Illinois. The properties of lime stone spring water found in this areas are conclusive to the production of fine whisky

           Making whisky is a simple process & the quality of the product is dependent of the following factors-

1. The type & quality of the grain & malt used.
2. The property of the water used.
3. The amount of aging & degree of blending.

Following whiskies made in USA

1. BOURBON WHISKY- This is a whisky distilled from a fermented mash of grain I.e, no less than 51% corn, both sweet & sour mash are produced. Bourbon originally made in bourbon country, Kentucky is an American product now produced in all whisky making areas in the US.
2. BLENDED WHISKY- This is a blend of grain whisky & neutral spirits bottled at no more than 100 proof & no less than 80 proof.
3. MALT WHISKY- Malt whisky is distilled from a fermented mash of grain of which not less than 51% of grain is malted barley or malted rye grain.
4. RYE WHISKY- this is a whisky distilled from a fermented mash of grain that contain not less than 51% of rye grain. Rye whisky has distinct flavor of all its own & normally is sold at 100 proof.
5. CORN WHISKY- this whisky is distilled from a fermented mash of grain that contain not less than corn grain. It is stored in oak casks & its color is white to pale yellow. It has a very distinctive corn flavor.

Bottle in bond whisky

. Bottled in bond- these are whisky that have been distilled at not more than 160 proof are straight whisky not blended aged for four years & more & bottled at 100 proof. The term bottle in bond doesn’t imply quality but refer to the internal revenue tax laws governing the bottling of taxable whisky.

    

Canadian whisky

It is distinctive product of Canada containing no distilled spirit less than two years old, & is blended whisky, it is produced from corn, rye,wheat & barley malt. The method of production is similar to that of blended American whisky. Canadian whisky is distilled out at 140-180 proof, the proof is reduced to 80-90 at bottling stage.Most Canadian whisky are aged for six years, some of the less expensive ones are aged for two years.

Brandy

What is Brandy ?

Brandy is a spirituous beverage distilled from wine. It takes about 5 Lit of wine to make 1 Lit of brandy of 50% alcoholic strength. The name brandy is also applied to spirit distilled from fermented juices from other fruits, but always with the name of source. E.g- Apple brandy, Cherry brandy, Pear brandy. Many of this type has different names. E.g- Apple jack,Calvados etc. However the simple brandy is always taken to be the spirit derived from grapes only.    

France is always excepted as the method of brandy & still produces undoubtedly the finest & the best of all.In France the brandy comes from Cognac, Armagnac. Brandies are made every part of the world, where grapes are grown.All brandies are made by distilling alcohol from fermented grape juice but the process may take many forms.Cognac & armagnac must be wholly pot still

Cognac

l  This is made only the grapes grown n wine yards surrounding Cognac. Only Brandy produce in this defined area is legally entitled to the name cognac.the region is divided into four areas- 1. Grande champagne. 2. Petit champagne. 3. Boderie. 4. Bois.

l  The vintage is takes place in October & lasts for a month.  

Martell

l  Description:
The little black dress of cognacs. Sophisticated, stylish and a classic with a golden copper colour, and a floral aroma with a spicy touch.

A taste which is rich in fruit and wood with a delicate aftertaste.

Producer: Martell   -   www.martell.com
ABV:   40.0%
Country of Origin:   France
Region:   Cognac

Courvoisier

l  Description:
A fine Champagne cognac made exclusively from the grande and petite champagnes, which are the best quality grapes from the Cognac region.

Aged for 8-12 years in Limousin and Troncais oak barrels.

Amber in colour, silky smooth with some chocolate overtones and a nutty, slightly citrus finish. Hints of vanilla, grilled almonds and port wine.

VSOP stands for 'Very Special Old Pale'

Producer: Courvoisier   -   www.courvoisier.com
ABV:   40.0%
Country of Origin:   France
Region:   Cognac

Bisquit

l  Description:
A highly esteemed XO Cognac.

An harmonious blend of Cognacs aged between 30 and 35 years, matured in oak barrels giving the eaux de vie a distinctive look of antique gold.

A soft and gentle taste with a pleasant, light aftertaste.

The nose shows a wealth of aromas with a flowery bouquet and bright spices and vanilla. A smell of wood, vanilla and mature seasoned Cognac.

Producer: Bisquit
ABV:   40%
Country of Origin:   France
Region:   Cognac

About the cognac

l  The delimited region of Cognac

l    The Cognac Delimited Area extends along the banks of the Charente all the way to the Atlantic coast. It covers a large part of the department of Charente, all of the Charente-Maritime and a few areas of the Dordogne and Deux-Sèvres. This ancient country was once called Aunis, Saintonge and Angoumois. In the heart of the region lies Jarnac, Segonzac and Cognac which gave its name to the spirit. Cognac lies 465 kilometers south-west of Paris and 120 kilometers north of Bordeaux

l    

l  The entire Cognac vineyard covers around 80.000 hectares (1 hectare = 2,47 acres) and 15.000 plantations that produce white wine for the production of Cognac. The main grape variety that is planted is Ugni blanc (mostly "Folle Blanche" and "Colombard"). This slow ripening variety is very resistant to diseases and produces a wine that has two vital qualities : a high level of acidity and a generally low alcohol content.

Cognac pot still method

Armagnac

l  The Armagnac region lies between the Adour and Garonne rivers in the foothills of the Pyrenees. A part of this historical region is permitted to grow the grapes that are used in the manufacture of brandy that may be labelled with the Armagnac name. This area was officially demarcated when Armagnac was granted AOC status in 1936.

l  The official production area is divided into three districts which lie in the departements of Gers, Landes and Lot-et-Garonne. The May 25th 1909 Falliere’s decree describes the three districts:

l  Bas-Armagnac.

l  Armagnac-Ténarèze.

l  Haut-Armagnac.

Ageing of armagnac

l  VS [Very Special] " XXX "- at least two year old

l  VSOP [Very Superior Old Pale] or Réserve - at least five years old

l  XO, Napoléon, Extra, Vieille Réserve - at least four years old.

l  Hors d'âge - at least ten years old

l  Armagnac is generally drier than Cognac.

French Brandy makers & merchant have adopted a series of stars & letters on the Brandy bottles label to indicate the age of brandy.

     Single star- 4 years old.

     Double star- 6 years old.

     Triple star- 7 to 10 years old.

     V.O - Very old 12-15 years old.

     V.S.O - Very superior old 15-20 years old.

     V.S.O.P - Very superior old pale 25-30 years old.

     V.V.S.O.P- Very Very superior old pale. More than 40 years. However this stars & letters don’t refer to the quality of the Brandy.

The Armagnac is distilled from wines of Armagnac a district of France. Armagnac is lesser in production about ¼ of that of cognac. It is produced by a single distillation, it takes at least 20 years of maturation. The finest wine yards are ‘Bas Armagnac’ second ‘Tenerife's & third is ‘Haut Armagnac’ .

Health Benefits

l  Research has suggested that Armagnac has health enhancing qualities.[1] Research has shown that it can help prevent heart disease and serve to  obesity. Scientists at Bordeaux University have concluded that a moderate daily dose of Armagnac could lengthen one's life. For example, those living in Gascony, the area of France wherein Armagnac is made, tend to live around five years longer than the average in France. Some speculate that Armagnac's health benefits relate to its unique distillation process and aging. The south western area of France where Armagnac is produced has some of the lowest cardiovascular disease rates in the world. It has to be taken in moderation, though. The best amount seems to be three centiliters a day--greater amounts being potentially unhealthy. Researchers have concluded that Armagnac's health benefits are unrelated to its alcohol content.

Brand name- Cognac

BRAND NAMES:

1.Martell 2. Hyme 3. Remi-Martin

4. Biscuit dubence 5. Courvoisier

6. Monet 7. camus

ARMAGNAC:

1.Dillard 2. Janne all 3.Gastag-non

INDIAN BRANDY:

Golconda, Hayward's, Aristocrat, Orange bloom, Honey bee, triple crown, doctors brandy.

Indian Brandy- Brands

. Honey Bee

2. Doctors Brandy

3. Aristocrat

Vodka

Vodka is a natural beverage of Russia. The name is Russian word ‘Vida's means water. Vodka can be made from grain, wheat, barley & also potato etc.Vodka contains some un pleasant oils, to make it more pleasant Herbs, seeds, roots & fruits are infused in it. Today under strict supervision only pure grain alcohol of the highest purification is used in making Vodka in Russia.

                Vodka is a rectified spirit diluted with distilled water to make it Potable.It is filtered through sands & charcoal with desire that they are free from color. It is therefore to blend with anything a

      & as such Vodka is now extensively used in drinks, mixed drinks or to add a little pick in fruit juices.       

Brand names-Vodka

RUSSIA -

Red czar, Kremlin, Russkya, Borzoi.

U.S.A -

Gilbeys, Crown Russ.

POLAND - Zubrawka

 

Gin

Gin is a spirituous beverage flavored predominantly with the essential oils of juniper. The juniper are the evergreen of a pine family. The Trees grown at high altitude. The chief sources are Italy, Australia, Germany, Hungary, Poland & Sweden. The berries contains an essential oil of highly aromatic character & have medical property.   

 

Gin was first made in Holland. The name Gin is derived from the French Word ‘ Genevieve's or Dutch word ‘Genver’ both meaning juniper. The flavor of good Gin seems to blend almost with all other beverages. While Brandy, whisky & Rum are neutral spirits & their characteristics are imported to the spirit by the by-product of the distillate. Gin differs in this aspects.  

Gin is rectified in such a process that it cleans off all the by-product & yields a silent or neutral spirit which in fact a pure ethyl alcohol. Which is then flavored, sweetened, bottled & sold. While other beverages should mature in the wood. Gin may be sold the day after it is made. It doesn’t require any maturing.

                             Ingredients for manufacturing Gin:

     For best quality of Gin the mash is usually a mixture of maize, malt & rye though in Holland a majority of cases it is malted barley .During the last world war the use of grain for distillation purpose was dissolved in the U.K & the lot of spirit use in the manufacture of Gin was prepared from mollusks of sugarcane imported from Trinidad & Mauritius. Spirit  made from sugarcane is called cane spirit, but now a days those restrictions have been relaxed & cane spirits still finds its way in Gin manufacture   

Manufacture of Gin

The manufacture of the best Gin is by distillation. There are varieties in method. The common procedure for Gin manufacture consists of three operations-

1. Rectification of spirits.
2. Making of the flavor.
3. Compounding, blending & re-distillation.

         1.RECTIFICATION OF SPIRIT

           It is carried out by distillations same liquid repeatedly un till the distiller is satisfied that the quality is of required standard. The rectification of spirit is very essential otherwise it contains the various impurities which can be removed only by careful rectified impurities known as ‘Feint's  come over at the beginning & at the end of rectification & a best product in between these two stages is used for making of Gin. 

2.Making of the flavor

The essential characteristics of Gin is derived only from the added Botanicals as flavoring. Apart from junipers these may be used coriander, lemon, ginger, orange peel, cinnamon, cardamom, caraway seeds & many more. Every maker of Gin guards his secret blends.

                     some firms follow the practice of steeping the flavoring agents in the spirit over night in order to extract as much flavor as possible & then distilled the same next day. Gin flavor is collecting in a VAT for flavoring of neutral spirit.

               some firms maintain that only distillation is sufficient for extracting the maximum flavor & therefore they don’t believe in the practice of steeping the ingredients overnight.  

3.Compounding-Blending & re-distillation

This is carried out by mixing in a glass lined or enamel lined VAT, the requisite amount of the flavoring spirit with a quantity of the rectified spirit according to the taste. Re-distillation of the blended spirit is carried out by putting the whole of the blending mixture in a pot still. The method ensures that the final product is very smooth in taste. Sometimes the resultant Gin is reduced with distilled water to a required strength & is then ready for use. Sometimes the firm do not re-distilled after blending they simply add the required amount of flavors to the clean rectified spirits, but this products are the not very fine Gin & they are known as ‘Bath-tub-Gin’ or ‘Boot leg Gin’

                       London dry is a type of Gin which merely means unsweetened & is may be made likewise. Old tom is the common name for Gin sweetened with sugar. Gin is made ready to drink immediately after manufacture.

Brand names-Gin

Imported - Holland, Old tom, Elephants, Lucas-balls, Booths, London dry, Goddess, Gilbey’s, Plymouth dry.

Indian – Carew’s dry Gin, Piccadilly, Booth’s Gin, Carew’s blue riband, hay wards & clippers blue star.

Rum

Rum is a potable spirit made from sugarcane. The definition of rum accepted by the royal commission on potable spirit, U.K since 1904. Rum is a spirit distilled from sugarcane products. The chief distilling countries are Jamaica, Australia, Cuba, Guyana & India.

 

Manufacture of Rum

Rum is distilled from fermented molasses or sometimes directly from fermented cane juice. Molasses is the residue of sugar syrup remaining after the cane juice have been boiled & sugar crystal extracted. Water & fermenting agents are mixed with molasses & then this mixture of wash as it as fermented & distilled Rum is produced.

                    Rum when freshly distilled like most other spirits as colorless & a very small amount is sold. As such, However in the process of ageing in Oak containers ( up to 10 years & occasionally 20 years) color is extracted. It is customary to add caramel to produce the familiar brownish red color of Rum. The caramel effects to some extent & induces a flavor to Rum. The characteristics & produced flavor of rum is due to high percentage of alcohol ester called ethyl butyl rate.

     West Indies manufactures all varieties of Rum. The dark heavy rum that is particularly suited in damp & cold country. Cuban Rums are mostly light & are used for making cocktails. Jamaican Rums are acclaimed to be the best in the world.

White rum

White Rum is a distillate of molasses, it becomes popular via the pre-Castro Havana, a sort of Caribbean Paris, then American tourist imbibed large quantities of white Rum with coca-cola. This drink was called Cuba-Libra. This Rum is white because the spirit is not colored. Produced in pot still method after fermenting the mash of sugarcane.