Añejo rums are aged for a couple of years, there is not a time standard, and they usually have brown or caramel color.
The aging process is considered to be the most significant aspect of the rum manufacturing process because rum improves with age. During aging many changes occur as a result of the oxidation and selective diffusion though the pores of the oak barrel and various chemical interactions. In general, oak wood barrels are used because they do not contribute offensive odors or tastes to the rum during the ageing process.
A tall, heavy conical glass with a thick rim, designed to be combined with a Boston tin to form a shaker. It can also be used as a mixing glass for stirred drinks.
Is the secret to fine rum. It allows the master blender to use many different types and styles of rums to create a particular blend or brand. The skill of blending involves the mixing together of light and heavy type rums of different ages that have been carefully analyzed and selected by the blender for the characteristics specified. The different rums are allowed to fuse together to give the blend a smoothing effect.
Commonly referred to as a “Margarita Glass”, it can give your Piña Colada a rather interesting look.
Ideal for rum drinks which are served tall, but not very long.
Aged longer in heavily charred barrels these rums have a particularly smooth taste and complex flavor. These are dark gold colored rums that are usually consumed straight up because of their smooth taste. Beware; they have a much stronger flavor than most rums, with hints of spices, and a strong molasses or caramel overtone.
After fermentation, the fermented wash is fed to the still. Distillation is the process of boiling the “dead wash” and condensing its vapor to produce the alcohol that is collected. The distillation process is done to separate and concentrate the alcohol component of the liquid mixture. Puerto Rican rums stand out because of the manner in which the raw material is distilled. Contrary to other European methods, which use the pot still, in Puerto Rico they use column stills, which guarantee consistency and a better final product.
Is a vital process. The molasses is diluted with water to reduce the sugar content to approximately 15% and a pure yeast culture is added to the mixture. The yeast cells convert the available sucrose to ethyl alcohol and carbon dioxide with the release of heat energy. This mixture is called the “live wash”. The liquid left at the end of the fermentation process (which lasts approximately 30 hours) is called “dead wash” and is used for distillation.