Dunder is the liquid left in a boiler after distilling a batch of rum It is a traditional flavor source used in the fermentation of the wash of Jamaican rum
We talk about this aromatic category when we find these types of aromas: ash, cocoa, caramel, smoke, grilled, burnt stone, powder, charcoal, roasted coffee, burnt, rubber, smoke of tobacco, incense, rifle stone, toast.
Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating rum. Before the distillation, this step generally last 36 hours.
is a preparation to assist the beginning of the fermentation process in preparation of fermented drinks A starter culture is a microbiological culture which actually performs fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.
After aging the rum stays between 3 or 18 months maximum in a second barrel: mostly a "second-hand" barrel that previously contained port, whiskey, sherry, sauternes, cognac... to add another tasting touch specific to the cask (olfactory and gustative). Not to be confused with a double aging.
Technique which consists in resting the rum in a barrel with the lees of the wine. The goal is to influence the aromatic of rum.
Fruits, flowers, spiced added to a white or gold rum and macerated. Time of maceration depends on the taste you want to have before drinking. Time to time the rum is bottled with the slices of fruits or chopped in, euivalent with flowers, spiced... otherwise theses are filtered before bottling.
Aromatic family including: wild rose, honeysuckle, magnolia, hyacinth, lemongrass, iris, violet, carnation, gentian, acacia flower, orange blossom, hawthorn, chamomile, linden, heather, peony, rose, verbena, honey, wax bee, geranium flower, broom, tulip ...
It means to have a fresh sensation in mouth with mint, fruits with a bit of acidity, no sugar left...
Refers to all type of fruits.
Vigorous, fleshy, rich in aromas
This category of rum refers to rums that have most often been in lightning or oak barrels between 12 and 18 months.
On a technical side, a gold rum can be aged in wood between 12 and less than 36 months. After 36 months, the rum can get its mention Aged rum. The characteristics of a gold rum? Its characteristic yellowish color and aromatic palette with slightly evolved notes from the toasted-wood.
The pure rum extracted from the column still, highly concentrated in aromas at 70 % of alcochol.
Spirits (originally rum) mixed with water. Made by Admiral Edward Vernon who decided to add water in the rum, to make sur the crew behaved well on the boat.
Smell of gun flint, two limestone rubbed, mineral.
Ethyl alcohol – Level of pure alcohol