Skip to main content

Types of Molasses Rums


I always had some problems to explain the diverse categories of rum - as there are a lot of overlappings.
Until today...  I had a training and I was just drawing intuitively the illustration above on the white board [ok it didn't looked so good - my handwriting is definitely not that nice].

And it seemed pretty solid!

It is pretty easy to understand:

  • Light Rums [I did here something quite controversial - I put both white and golden rum together in one category. Why? Because these rums are very similar - even the age is similar - the only difference is, that white rum is filtered through active carbon after the aging - sure if you compare one white and one golden rum from one company, you might experience, that golden rum is slightly longer aged - however if you are comparing two rums from different companies, a white rum from one company {and country} can even be older then a gold rum from another...]
    • the two subcategories are:
      • White rum [or blanco, platino etc]
      • Golden rum [e.g. oro]
    • Variations:
      • standard white rum
      • standard golden rum
      • white flavored rum
      • golden flavored rum
      • golden spiced rum
      • white overproof
  • Dark Rums [Dark rums are aged in manipulated barrels - heavily charred as well as steamed - but they are usually aged as long as light rums. Usually the producer adding some molasses. Even a tiny quantity of molasses is changing these rums to very dark. Often people think, that these rums are precious and long aged, but this is a wrong preconception].
    • Variations:
      • standard dark rum
      • spiced dark rum
      • flavored dark rum 
      • overproof dark rum
  • Aged or Añejo Rums [there is no distinguishable line between golden rums and añejo rums  - however I would draw it imaginary at around 5 years of classic oak barrel aging].
    • Variations
      • standard aged rum
      • spiced aged rum
      • barrel proof aged rum






Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…