Great presentation but I feel I need to make a few corrections. Sugar cane juice and molasses need to be fermented before distilling to become rum. Molasses is not burnt sugar, the process of refining sugar cane juice is done below the temperature of caramelisation, a mild heat is applied under vacuum to ensure the sugar is not caramelised or burnt which would ruin the sugar. Grain spirit would never be added to molasses prior to fermentation . . . this simply makes no sense. Ron Botran is not made from molasses both Ron Zacapa and Ron Botran are made from virgin sugar cane juice. Rums made from molasses typically have more taste than those mode from virgin sugar cane juice which are a blank canvas so to speak. Rums made from Molasses actually take longer to age, this is because molasses contains a high concentration of impurities i.e. vegetable matter, minerals etc (thats why its black not because its burnt), during fermentation higher concentrations of congeners are produced (the nasty tasting stuff that makes the distillate taste "hot and sharp"). These congeners (if not removed during the distillation process) make for a rougher tasting rum which requires longer time in barrel to mature/soften and become palatable. Rums made from virgin sugar cane juice tend to have lower concentrations of congeners so taste cleaner and typically require less ageing such as in the case of Cachaca where the rum sees no time in barrel sense is clear not brown, but can be aged for longer if desired to attain more flavour (hence the reason both Ron Zacapa and Botran are aged in Bourbon, Sherry and Port barrels). I could go on but . . . Im sure your all bored to death already. Cheers
Thank you for your kind words Dominykas! Short answer - University Long answer - I attained the majority of my knowledge the old fashioned way - hard slog! First I worked as a chef for 15 years (highly masochistic) then did a BSc majoring in Oenology and to punish myself further a BE(HONS) majoring in Chemical and Process Engineering, sometimes there is no "easy way" to attain knowledge. You tube clips can be good but not all clips give accurate /correct information. I did not want to seem like a wowser with my comments, rather more importantly correct the half truths and misinformation in this video - there is nothing worse than perpetuating nonsense.
I strongly suggest to do more research on the topic before doing such presentations. Havana club is made from fermented molasses like most rums (rum industrial) are made (besides cachaca and rhum agricole) from pretty much the very beginning (17th century). I also could go on but.... same reason :-)
Great presentation but I feel I need to make a few corrections. Sugar cane juice and molasses need to be fermented before distilling to become rum. Molasses is not burnt sugar, the process of refining sugar cane juice is done below the temperature of caramelisation, a mild heat is applied under vacuum to ensure the sugar is not caramelised or burnt which would ruin the sugar. Grain spirit would never be added to molasses prior to fermentation . . . this simply makes no sense. Ron Botran is not made from molasses both Ron Zacapa and Ron Botran are made from virgin sugar cane juice. Rums made from molasses typically have more taste than those mode from virgin sugar cane juice which are a blank canvas so to speak. Rums made from Molasses actually take longer to age, this is because molasses contains a high concentration of impurities i.e. vegetable matter, minerals etc (thats why its black not because its burnt), during fermentation higher concentrations of congeners are produced (the nasty tasting stuff that makes the distillate taste "hot and sharp"). These congeners (if not removed during the distillation process) make for a rougher tasting rum which requires longer time in barrel to mature/soften and become palatable. Rums made from virgin sugar cane juice tend to have lower concentrations of congeners so taste cleaner and typically require less ageing such as in the case of Cachaca where the rum sees no time in barrel sense is clear not brown, but can be aged for longer if desired to attain more flavour (hence the reason both Ron Zacapa and Botran are aged in Bourbon, Sherry and Port barrels). I could go on but . . . Im sure your all bored to death already. Cheers
hi ,impresive knowledge :) where can i learn more ? any channels you could recommend ? thank you
Thank you for your kind words Dominykas!
Short answer - University
Long answer - I attained the majority of my knowledge the old fashioned way - hard slog! First I worked as a chef for 15 years (highly masochistic) then did a BSc majoring in Oenology and to punish myself further a BE(HONS) majoring in Chemical and Process Engineering, sometimes there is no "easy way" to attain knowledge. You tube clips can be good but not all clips give accurate
/correct information. I did not want to seem like a wowser with my comments, rather more importantly correct the half truths and misinformation in this video - there is nothing worse than perpetuating nonsense.
@@stuartkennedy8217 how can I get in touch? I have few questions
Love her spirit. Just pertaining to rum,I got a few results that differ than some of her information, but I love her enthusiasm
Which ones are true rums and the ones artificially flavored?
I strongly suggest to do more research on the topic before doing such presentations. Havana club is made from fermented molasses like most rums (rum industrial) are made (besides cachaca and rhum agricole) from pretty much the very beginning (17th century). I also could go on but.... same reason :-)
She’s a chirpy little thing! Good info!