The Art + Science of Distilling

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Rum Workshop

COURSE OVERVIEW

Day one of the Rum Workshop is an informative look at rum distillation and best practices for the craft.

Day two of the Rum Workshop focuses on the art of rum blending. Part one examines barrel warehousing practices, the effects of macro and micro climates, the creation of quality maturation programs, as well as the traditional and fractional methods of blending.

The second half of the Rum Workshop class is a hands-on practicum. We will examine common sensory faults in rum, nose through rum barrel samples to determine readiness for blending, and finally, blend an amber rum.

STRUCTURE

DAY ONE:

TYPES OF FEEDSTOCK

  • Cane Juice
  • Cane Sugar
  • Processed Crystalline Sugar
  • Molasses
  • Blends
MANAGING MATERIALS
  • Proper transportation of materials
  • Storing requirements
  • Maintaining storage facilities
  • Buying in bulk
YEAST
  • Types of yeast
  • Oxygenation
  • Stages of fermentation
  • PH levels and nutrients
  • Temperature variations
  • Minimizing bacteria
FERMENTATION
  • Fermentation times
  • Temperatures
  • Pitching
  • Maintaining consistency
  • How to tell when your wash is done
DISTILLATION PROCESS
  • Distillation
  • Sensory evaluation of rum distillation process
MISCONCEPTIONS ON PROCESSES
  • Boiling points
  • Distillation myths
CRITICAL AND OPTIONAL PARTS FOR DISTILLATION

FLAVOR PROFILES
  • Flavors vs. time
  • Flavor “smearing”
  • Distinctive flavors of heads, hearts and tails
  • Heads and tails reuse
WOOD DISCUSSION
DAY TWO:

 

I. PART I OF CLASS: THEORY

INTRODUCTION TO THE ART OF BLENDING
  • What is blending?
  • Concept of Élevage
  • Components of traditional blending theory
HISTORY OF RUM BLENDING & WAREHOUSING
PLANNING THE BLEND:
  • How to forecast future blends; developing a maturation plan; preliminary considerations
  • Raw ingredients
  • Yeast & fermentation, control of pH
  • Distillation
THE RUM WAREHOUSE OR BARREL ROOM

Learn the Influence of:

  • Environment
  • Temperature
  • Seasonal aging vs. controlled maturation theories
  • Humidity
  • Ventilation
  • Warehouse design & its effects upon rum character, quality, & aromatics
  • Types of warehouse designs
  • Craft distillery barrel rooms & warehousing
  • Warehouse & barrel room maintenance
THE ART OF MATURATION
  • Wood policy & barrel management
  • The maturation process: the function of oak
  • Char and/or toast levels
  • Species of oak
  • Natural stave seasoning vs. kilning
  • Effect of barrel size
  • Oak alternatives
  • Cask finishes
  • Barrel selection & barrel grading systems
  • Barrel entry proof & its effect upon spirit character
  • Practical application of barrel entry proof for maturation plan
THEORIES AND METHODS
  • Theories of water reduction for blending & bottling of rum
  • One-time dump methods
  • Slow reduction methods
INTRODUCTION TO BLENDING SYSTEMS FOR RUM
  • Traditional or standard blending systems
  • How to construct a blend formula
  • Basic rum aromatic components
  • The “Pyramid” theory
  • Choosing barrel components & barrel selection
  • Prototype formula creation
  • Blending, flavoring, & coloring additives
  • Marrying of blend components
  • Filtration methodology
  • Fractional blending systems
  • The traditional solera method
  • Criadera or “Nursury”
  • Non-traditional methods of fractional blending
  • Pros & cons of using fractional blending systems
II. PART II OF CLASS: “HANDS-ON” PRACTICUM & BLENDING LAB
RUM SENSORY ANALYSIS
  • Identifying basic aromas
  • Aldehydes, esters, and fusel oils
  • Common faults found in both white and barrel-matured rums
SENSORY EXAMINATION OF BARREL SAMPLES
  • Observe barrel samples for possible faults
  • Discuss determining readiness for blends
ASSEMBLING A RUM BLEND
  • Constructing an amber rum blend using “Pyramid” theory
  • Discussion on component choice and percentages
  • Sampling finished blends

TUITION: $1,995.00 USD

TUITION INCLUDES:

  • All class-related materials
  • Breakfast, lunch and refreshments daily
  • Networking reception Monday evening
  • Transportation between the Brown Hotel and Moonshine University

 

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