The Process

In Jamaica, rum is produced by the fermentation of cane molasses obtained as a by-product of the raw sugar industry. The molasses is pumped to the distillery from the sugar factory or by truckloads and discharged into storage tanks. The molasses is diluted with water to a certain brix and the mixture is channelled into large containers where yeast is added for fermentation. During Fermentation, the yeast through its enzymatic metabolic activity breaks down the sugar content in the molasses into alcohol and carbon-dioxide gas. The alcohol produced in the wash ranges from six point five (6.5%) per cent to seven (7%) per cent.

T wo different types of fermentation processes are applied depending on whether Light or Heavy Rum is being produced.

For Light Rums, the fermentation is controlled; the yeast is kept with limited contamination with other microorganisms. For Heavy Rums, fermentation is spontaneous/natural and various types of microbial flora are mixed with the yeast.

C ontrolled fermentation takes between thirty (30) and forty (40) hours.

The end of the fermentation is signalled by the absence of carbon dioxide ‘bubbles.’ The wash that remains is called ‘dead wash’ and this substance is distilled in columns, cooled by a condenser and collect as bulk rum. With natural fermentation, dead wash emerges between seven (7) and ten (10) days. For aging, the rum is stored in special wooden barrels in a specially conditioned warehouse. Different types of aged light and heavy rums are blended for both aroma and taste.