Rhum

Project Overview

Objective

The primary objective of the Rhum oil project is to produce a high-character rum with a rich aroma and flavor profile, emphasizing the creation and management of esters and other volatile compounds.

Raw Materials and Ingredients

Molasses

• Use feed-grade or catering-grade molasses with a high sugar content. For example, 80 pounds of molasses with a 33% sugar content can be used as the base.
• Consider adding invert cane syrup to increase the sugar content if necessary.

Cane Sugar

• Supplement molasses with cane sugar to achieve the desired sugar content for fermentation. For instance, adding 20 pounds of white sugar to 26 pounds of molasses sugar.

Dunder and Feints

• Use infected dunder and feints to introduce ester precursors into the fermentation process. Infected dunder can be added to the ferment to enhance ester production.

Yeast

• Employ high-ester producing yeast strains, such as ale yeast or specialized rum yeast (e.g., Lallemand rum yeast), to initiate fermentation. Consider using a two-stage yeast pitching process to achieve both high ester production and a dry finish.

Other Ingredients

• Epsom salt and potassium carbonate can be used to adjust the pH of the ferment to optimize ester production.

Fermentation Process

Sugar Math and Ferment Volume

• Calculate the sugar content and adjust the ferment volume accordingly. For example, aim for a 30-gallon ferment with an ABV near 10% using the calculated sugar content.

pH Management

• Manage the pH of the ferment to optimize ester production. Adjust the pH from 4.8 to 5.4 using potassium carbonate.

Low Oxygen Fermentation

• Conduct fermentation under low oxygen conditions to promote ester formation.

Distillation Process

Distillation Techniques

• Use a combination of pot-still and continuous distillation methods. Pot-still distillation is particularly effective for creating high-ester rums, while continuous distillation can help in managing the proof and quality of the distillate.

Proof and Dilution

• Distill at a lower proof compatible with high-quality distillate to minimize the hydrolytic effect on esters. Avoid high-proof distillation followed by significant dilution, as this can lead to aroma breakage and separation of essential oils.

Cuts and Fraction Collection

• Make careful cuts during distillation, focusing on the hearts fraction which typically contains the desirable esters and flavor compounds. For example, collect the hearts cut between 76% and 60% ABV.

Aging and Maturation

Barrel Selection

• Use toasted and charred American oak barrels to mature the rum. Oak wood contributes significantly to the aroma and flavor of the rum, particularly through the formation of esters and other volatile compounds.

Aging Process

• Allow the rum to age for a sufficient period to develop the desired character. The interaction between the rum and the oak barrel will enhance the flavor and aroma profile over time.

Quality Control and Analysis

Ester Management

• Monitor and manage ester levels throughout the production process. Techniques such as salting out esters and careful yeast selection can help in reducing undesirable congeners and optimizing the ester profile.

Titration Analysis

• Conduct titration analysis to measure fatty acids and esters in the distillate. This helps in understanding the impact of dilution and other processes on the rum's chemical composition.

Sensory Evaluation

• Perform sensory evaluations using trained panels to assess the aroma and flavor profile of the rum. This involves descriptive analysis and principal component analysis to identify key characteristics and differences between samples.

Environmental Considerations

While the focus is on the production process, it is also important to consider environmental impacts, especially if the project involves offshore or industrial operations. For example, the Rhum field gas production increase project includes an environmental statement to assess and mitigate potential environmental impacts.

Conclusion