How is rum made?

Answer 1

1. Sugar cane stems are pulped between cylindrical iron rollers to produce sugary sap. The leftover stems are frequently used to fuel the distillery boiler, thus ensuring that production is environmentally friendly and nothing is wasted. The sugary sap or “juice” then goes through a carefully-controlled boiling and centrifuging process to produce two distinctive products: molasses on one hand, a thick and dark syrup; and sugar crystals on the other hand. It is the sugar we consume everyday!
Only the molasses which is richest in flavours, fragrances and essences is then selected. This will become the raw material from which rum is made. It is most important to get the balance right, by producing molasses of the most consistent colour and sugar content.

2. Fermentation
Fermentation of molasses is the first stage. After decanting in the “lofts”, where the molasses is allowed to mature, it is mixed in huge oak vats with water. the purer is the water, the better the rum.
Then the magical process begins. The sugars are gradually converted into alcohol, the best of which is captured in an astonishing alchemy. This natural fermentation – a biochemical process in which cells are able to acquire energy without oxygen – lasts for about 48 hours, and produces the “must”, which is destined for the distillation.

3. The Distillation process
Two distinctive distillation methods can be conducted: Continuous distillation or Batch distillation.
The Continuous distillation is a fragmented process performed in Column still and produce a single distillate containing 97% alcohol by volume and has the subtle characteristics of rum.
The Batch distillation is a longer process using smaller batches of 'must' and performed in a Pot still. The process is conducted two times producing a double distillate that contains less alcohol, around 86%, but is much more intense and robust than the single distillate.
The very large majority of rum producers only use the continuous distillation, a faster and more economic process. Mount Gay rums are fashioned from the use of both distillation methods when the two different distillates are blended together by our master-blender.

4. Aging and Maturation
The different types of rums now takes different routes. If you are producing a white rum, a dark rum or a flavored rum, you will most of the time go directly to the blending or bottling phase. But if you you will most of the time go directly to the blending or bottling phase. But if you are producing a golden rum, aging is one of the most important phase…
Distillates are stored for a few months or several years in large vats or small barrels. During the aging process, certain naturally occurring physical and chemical changes take place. This change - maturation - serves to improve the quality of the distillates so that they can be truly enjoyed as a beverage. At the end of this process matured distillates are obtained.
Mount Gay store separately, sometime for more than 25 years, the two distillates using exclusively American white-oak barrels carefully selected and imported from Kentucky. These barrels, once used to mature fine American bourbon, are charred slightly to impart a distinctive smoky flavour and rich colour to the spirit - a unique feature of Mount Gay Rum.

Answer 2

Mollases!