The production method of rum/70cl 75cl rum glass bottle
1. The raw materials for rum production are Sugar cane juice, syrup or molasses. Sugar cane juice raw material is suitable for the production of fragrant rum. The water of Sugar cane juice was evaporated by vacuum concentration to obtain a thick syrup with viscous liquid, which is suitable for the preparation of Luzhou-flavor rum.
two。. Raw material pretreatment: the pretreatment of molasses can be divided into several different stages: first, colloidal substances, especially calcium sulfate, will be removed by clarification, which will form bulk substances during distillation. The final stage of molasses pretreatment is diluted with water. In the diluted low concentration solution, the total sugar content is 10 ~ 12g / 100ml, which is the suitable fermentation concentration, and ammonium sulfate or urea is added.
The making of wine.
Rum miraculously overflows from machines with staggered pipes and hot distillation columns. The winery inherits the traditional technology and adopts the traditional brewing method in every peak production season. Although the machine is good, it cannot recognize the aroma of wine, and good wine can only be made by a good winemaker. Brewing technology has been passed down from generation to generation, and brewing experience has been accumulated bit by bit. The winemaker can be called a master of art, who can not only control the raw materials of wine-making, but also shape the flavor of rum at will. The traditional brewing method of rum is to dilute the remaining bagasse from the pressed sugar and then add yeast. After 24 hours of fermentation, the alcohol content of sugarcane juice reaches 5 to 6 degrees, so it is commonly known as “grape wine”. After distillation, there are 21 layers in the first distillation column, and the sugarcane juice is heated to boiling by a steam boiler, so that the alcohol evaporates and enters the upper layer of the distillation column, while the distiller’s grains sinks into the lower layer of the distillation column to be excluded.
The annual quality control of aged rum goes through this process, the distilled alcohol enters the second smallest distillation column for cold and liquefaction treatment. The second distillation column has 18 layers for concentration; treated with mild steam, the aroma of the wine can be extracted according to the specific gravity of the spice elements contained in the alcohol: heavy oil sinks at the bottom; light oil floats in the middle, and the top layer contains the lightest spices, including green apple aroma elements. Only by classifying the aroma of alcohol can the winemaker match the aroma of rum at will.
The innovation does not abandon the tradition, and the rum aged in the 1970s makes it a unique local winery with 20 years of age on the market. Its aged rum has a delicate aroma. Among the pure or mixed cocktails, Plantation and Agricole brands of white rum are the most popular among rum lovers. The flavor of the mixture of rum, Punch cocktail and liqueur is determined by the plants and fresh fruit added. As for the creativity and taste of brewing, it shows you a colorful world of taste, a warm world permeating the local flavor of Reunion Island.