Show Summary Details

Page of

PRINTED FROM OXFORD HANDBOOKS ONLINE ( © Oxford University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Handbooks Online for personal use (for details see Privacy Policy and Legal Notice).

date: 19 July 2019

Abstract and Keywords

This article discusses the production of rum. It begins with an overview of the nature of rum, focusing on its characteristics, quality criteria, and market styles, before discussing the science underpinning rum, its production and composition. A variety of natural and technical factors affect the taste and specific qualities of rum, including raw materials, conditions of fermentation used to convert sugars to ethanol while permitting the expression of some microbial metabolisms, method of distillation, duration and container used for maturation of distillates, quality of water used to reduce the distillate to commercial alcoholic strength, and flavors and coloring agents. The article also describes rum fermentation, distillation, and post-distillation processing and concludes with an assessment of likely future trends in rum making.

Keywords: rum, market styles, rum production, rum composition, raw materials, rum fermentation, distillation, post-distillation processing, quality criteria, maturation

Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.