Wine classification of rum: spirits characteristics, spirits smell, spirits taste/customized shape glass spirits bottle for rum 70cl 75cl
Classify according to characteristics.
Silver rum (Silver Rum).
Silver rum, also known as white rum, means that distilled wine needs to be filtered by activated carbon and aged in barrels for more than a year. The wine tastes dry and the aroma is not strong.
Kim Rum (Gold Rum).
Golden rum, also known as amber rum, means that distilled wine needs to be stored in charred old oak barrels on the inside for at least three years. The wine is dark in color, slightly sweet in taste and strong in aroma.
Black Rum (Dark Rum).
Black rum, also known as red rum, refers to rum that needs to add a certain amount of spice juice or caramel toner in the production process. The wine has a strong color (dark brown or brownish red) and has a mellow taste.
Barcelona (Barcelo rum).
The best Caribbean sugar cane is selected and monitored by traditional aristocrats. Produced by Barcello, its origin is Dominica and is usually sold to countries around the world through Spain. Barcelona rum has four grades: aged wine, top wine, royal wine, 30-year fine wine, usually with an alcohol content of 38-40 degrees. It began to enter the Chinese market in the first half of 2012.
Cayao (cayo).
Origin is Dominica, through Spain sold to various countries, there are white rum, red rum, blending rum, old brewed rum and other aromas and flavors.
Mulantan (Mulata).
Sugarcane rum. Produced by Viaclara Santa Fe rum. The distilled wine is cooked in oak barrels and has a variety of flavors and flavors.
Lang Likeliam (ronrico).
Rum produced by Pluto Liquor. Founded in 1860, the name of the wine is a combination of rum and rich. The wine is divided into white and blue. Gothic wines need to be cooked in wooden barrels.
Ramsay (lambs).
Potato rum. The relationship between the British navy and rum has a long history, and there are many anecdotes.
Every day from 1655 to 1970, the British Navy handed out rum, the name of which was given by the Marines. It belongs to the light color type.
Koukusba (cockspum).
Barrett is known as the birthplace of rum. There is a local top production company, which uses the remaining materials after sugar production as the raw material of rum, which is distilled twice and ripened in two years. The name of the wine is Rooster feet.
Horse shelling (mount gay).
Barrett rum is produced by Kay Company in the West Indies. The name of the wine comes from Keyi, a farmer on the same island in the 17th century. At the same time, the island is also called the birthplace of rum. Cooked in oak barrels.
Lemon Harto (lemon hart).
Cannes produces rum. Harto is a trader in sugar and rum and used to supply rum to the British navy. The brand began to operate in 1804. This wine is 75.5 degrees.
Rum.
Strong rum. Produced by Barrow.
Tang Q (don Q).
This wine is produced by Selane Company and is called Tang Q. the flavor and taste are described in the trademark. this wine is a light-colored variety. In addition to gold, there is crystal color.
Captain Morgan (captain morgan).
Made by Lincoln Rum and made by Morgan. It is produced by the Mao Luka Company, and unlike ordinary rum, it uses chili peppers and has a natural aroma. Golute, a new product made from tropical rum, was born in 1983.
Passazzi (pusser’s rum).
Made by rum in Yuejin Island, a new product from 1970 is on the market, and this wine has always been a special offering of the British Navy. Produced by Passazzi, the products are divided into light color and blue.
Classified by taste.
According to the difference of flavor and aroma, rum can be divided into three types: thick, middle and light.
Light rum: colorless, delicate and light, it is the raw material of cocktail base wine and other drinks.
Neutral rum: in the production process, water is added to molasses to ferment it, and then only the juice that floats on it is distilled and aged. Mix it with light rum or thick rum before sale to an appropriate extent.
Concentrated rum: in the production process, first let the molasses ferment for 2-3 days, add the residue or bagasse left by the last distillation, make it ferment, and even add other spice juice, put it in a single distiller, after distillation, pour into the oak barrel roasted on the inside and age for several years.
Classify by odor.
According to the flavor characteristics, rum can be divided into: Luzhou-flavor type and light-flavor type:
* Luzhou-flavor type: first clarify the sugarcane sugar, then add butyric acid-producing bacteria and alcohol-producing yeast, ferment for more than 10 days, batch distillation in a pot pot to obtain about 86% colorless original rum, which is blended into golden yellow or light brown wine after being stored in wooden barrels for many years.
* Light flavor type: sucrose only with yeast, short fermentation period, tower continuous distillation to produce 95% degree of raw wine, storage and blending, into light yellow to golden yellow finished wine, represented by Gubarum.
A light-bodied rum with a very dry taste.
This kind of rum is mainly produced by Spanish-speaking countries in the West Indies, such as Cuba, Puerto Rico, VIRGIN ISLANGS, Dominica, Mexico, Venezuela and so on, of which Cuban rum is the most famous.
Full-bodied, full-bodied rum.
This kind of rum is mostly produced by Cuba, Jamaica and Martinique. The wine has been aged in wooden barrels for as long as 5-7 years, or even 15 years, and some need to add caramel toner (such as Cuban rum), so its color is golden and crimson.
A light-bodied, aromatic rum.
Rum.
This kind of rum is mainly from Cuba and Java Islands, and its long-lasting smell is caused by aromatic medicinal herbs. Aromatic rum is usually stored for about 10 years. The more famous Mulata (Mulantan) rum.
