Technical word for yeast.
High quality of rum
Old term/word for molasses. It comes from the purification of cane juice - an interesting organic and mineral source to spread in the fields.
Transferring part of a tank in full fermentation to another tank and completing the two tanks of sugar cane juine. This method makes it possible not to start with new yeasts. However, the yeasts eventually died, it is necessary from time to time to renew them.
Home made drink made with rum with orange peel.
Only one cask, generally bottles has numbers on the sticker.
Solera is a process for aging rum by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.
A tasting term used for odors and flavors reminiscent of black pepper, bay leaf, curry powder, hot pepper, paprika, oregano, rosemary, thyme, saffron found in rums
It can be also : « marinating » spices in rum (arranged or aromatised rums ). Time to time, you will still find spices left at the bottom of the bottle.
It refers to the astringent or dry tasting affect on tongue, that might comes from tannins, espcecially from new oak barrel.
Sugarcane juice slowly reduced to evaporate the water until a syrupy consistency (like honey ...) but without crystallization. Same technique as the battery syrup but less reduced and therefore more liquid.
Sugar syrup, reduction, the same process than cane sugar honey.
Thick texture, bad feeling in mouth.
The first name to designate Rhum
Last juice/rum at the distillation. Strong, powerful, heavy, bitter part and not good to drink.