PRESENTED BY :

ARJAB PANDEY
MEGHNA SUNWAR
ISHANI NEUPANE
PHURA CHETTEN SHERPA
SANDESH SHRESTHA
TSERING YONJON LAMA
 BRIEF
• DISTILLED ALCHOLIC
BEVERAGE
• ORIGINATED NAME FROM
“RUMBULLION”
• AROUND 40% ABV
• RED AND BROWN DRINKS
• CULTURE OF WEST INDIES
AS WELL AS
MARITIMES AND
NEWFOUNDLAND
 CONTENTS
CONTENTS
 HISTORY
 MANUFACTURE PROCESS
 TYPES
 SERVING STANDARD
 INTERNATIONAL BRANDS
 NEPALESE BRAND AND
MARKETS
 HISTORY
1. SUGARCANE AND TRADE

• Sugar cane was first cultivated in

New Guinea and first fermented as
early as ~350 BC in India.
• Back then, however, these
fermented drinks were primarily
used medicinally and with purpose.
• Fast forward to the 1400s, As
remote islands began to be
discovered, so was a perfect climate
for growing sugar cane.
• Sugar, similar to spices of that time,
was highly valued on the trade route,
yet it required incredible manpower
and water.
2. ISLAND AND SLAVES

• Islands have plenty of access to water. Manpower though?

Not so much. By this time, slaves were an obvious and
unfortunately easy choice.
• Explorers began to increase sugar cane production on
islands such as the Azores, Canary Islands and eventually
the Caribbean.
• In order to do that they also needed to bring in more
slaves. While the African slavers accepted many forms of
payment to supply slaves to the European colonists the
most highly sought after payment was alcohol.
• And while beer, wine and mead were easily made in
certain regions of the world they didn’t fare well on the
long ocean journeys. Nor were they very strong.
• Brandy was one of the early spirits to step up and fill the
need for lower volume with a higher punch, but as the
trade routes allowed for increased supply of sugar a new
spirit became a fast-favorite of slave traders, slaves and
explorers alike.
3. BARBADOS AND RUMBILLION

• The discovery of Barbados in the early 1600s was an

important gate to rum’s soon to be global popularity.
• In less than 10 years the sugar barons of Barbados
became some of the richest in the world, with a
prospering sugar and rum export industry.
• Rumor has it, this spirit was initially known as “kill
devil” for it’s strong effects with a less than desirable
taste.
• While the poor drank it straight, others began mixing it
with sugar, lime and other ingredients to make early rum
punches and cocktails
• . As time went on, there are indications of the spirit also
being referred to as Rumbullion or Rumbustion.
• Both of these terms meant upheaval or violent
commotion – likely for the effect that this spirit had on
those who drank it.
• Eventually shortened to Rum we have our modern
name for this spirited drink.
4. NEW ENGLANDERS ON THE RISE

• Around this same time in the mid-1600s there were

roughly 3,000 colonists living in New England.
• When they first settled, roughly 20 years earlier, there
were dreams of a Mediterranean bounty coming from
this new world.
• They started to try to make alcohol from anything that
grew there…pumpkins, apples, twigs. Some of it was
somewhat successful but nothing scratched their itch
for drink.
• New Englanders got the idea to import molasses from
the islands instead of rum and start distilling
themselves.
• In the late 1600s and towns like Salem, Newport,
Boston and Medford became rum distillation
epicenters with over 100 distilleries by the mid 1700s.
• Rum accounted for 80% of New England’s exports.
• The production and demand of the product became
very high due to high slaves trades and slaves are used
for the production of molasses and rum.
5. RUMBLINGS REVOLUTION AND
SECOND CHANCE

• New Englanders freaked out when England tried to

impose an import tax on molasses from French
colonized islands, this eventually led to the Sugar Act
in 1764 where a tax was levied on molasses.

• One general, writing to George Washington in 1780

was quoted saying, “Besides beef and Pork, bread &
flour, Rum is too material an article, to be omitted.

• But due to different causes like war and grains spirits

got developed the market of rum declined.
•
• In the present, rum got a second chance to get
reestablished.
MANUFACTURE
PROCESS

MOLASESS FERMENTATION DISTILLATION

BLENDING AGEING
 1. Molasses

• Molasses is the most widely used raw material for rum

production.
• Angostura only uses molasses.
• The style of molasses varies and depends on the cane,
climate etc.
• The quality is what contributes to the taste and
intensity of the rum.

2. Fermentation

• The yeast is key to the fermentation process as it is the

signature to any alcohol and can influence the ultimate
taste and flavor of the rum.
• Molasses is diluted with water to reduce the sugar
content and the pure yeast culture is added to the
mixture
• . The fermentation process takes approximately 36 –
48hrs hours to produce the alcohol, the rich base for all
Angostura rums.
 3. Distillation

• Distillation is the process of boiling the liquid after

fermentation and condensing its vapor to produce the
alcohol that is then collected.
• The plant uses a multi-column, multi-tray, continuous
distillation system to separate and concentrate the
alcohol and congener components of the liquid
mixture.

4. Ageing

• After distillation, the rum is stored in 40 gallon oak

barrels and moved to the warehouse for ageing.
• Angostura ages all of its rum for the minimum time
stated on the label.
• Although the ageing process is not fully understood, it
is considered to be the most significant aspect of the
rum manufacturing process because the rum improves
with age.
 5. Blending

• Blending is the secret of fine rum.

• It allows the master blender to use many different
types and styles of rum to create a particular blend.
• The skill of blending involves mixing light and heavy
rums of different ages that have been carefully
analyzed and selected by the blender for their specific
characteristics.
• After the rum is blended it is stored in bottling vats
and reduced to bottling strength by the addition of
deionized water.
• It is then passed through filters and polishers before
being bottled and packaged for sale.
 1. WHITE RUM
• White Rum is light-bodied and has a sweet taste.
• Also known as "silver" or "light" Rum.
• Usually aged for about a year, but even up to a few
years. It is aged in stainless steel tanks or plain oak
casks, which lend it a light blonde color.
• Can be served as cocktails and neat too.

2. DARK RUM
• Also referred to as Black Rum.
• Dark Rum is one grade darker than is gold
counterpart.
• Aging process is much longer and usually takes place
in barrels that have been heavily charred.
• Dark Rum’s flavor is quite strong.
• Dark Rum is much sweeter.
 3. GOLD RUM
• Also called "amber" rums
• Are medium-bodied rums that are generally
aged.
• These gain their dark color from aging In
wooden barrels.
• They have more flavor and are stronger-tasting
than light rum, and can be considered midway
between light rum and the darker varieties.

4. SPICED RUM
• obtain their flavors through the addition of spices and,
sometimes, caramel.
• Most are darker in color, and based on gold rums.
• Some are significantly darker.
• Among the spices added are cinnamon, rosemary,
absinthe/aniseed, pepper, cloves, and cardamom.
 SERVING STANDARD

• Served with ice or soda and even consumed neat or according

to consumer will.
• On the rock glass is used in order to serve rum but it can be
served in hi-ball glass if consumed with soda
• The standard measure to serve rum is 30 ml
• Accompaniment for rum are ice cubes, soda, hot water, hot
chocolate and ice-cream
MOUNT APPLETON THE REAL
GAY ESTATE McCOY

DIPLOMATICO PLANTATION
 MOUNT GAY
• Barbados’s Mount Gay has been around in one
form or another for about 300 years.
• The world's oldest commercial rum distillery.
• Mount Gay Rum is named for Sir John Gay
Alleyne.
• The current majority shareholder of Mount Gay
Distilleries since 1989 is Rémy Cointreau.
• Sold in 110 countries and its primary export
market is the United States of America.
• Mount Gay Silver, Mount Gay Eclipse, Mount
Gay Black Barrel and Mount Gay XO are its
product.
 APPLETON ESTATE
• It was founded by Frances Dickinson
• In 1749 it had been discovered
• Distillery location is in Jamaica, West Indies
• A blend of rums matured in smaller barrels
before being married in oak casks then bottled at
40% ABV.
• Appleton Estate 50 Year Old, Appleton Estate 21
Year Old, Appleton Estate Rare Blend 12 Year
Old, Appleton Estate Reserve Blend, Appleton
Signature Blend etc. are its products
 THE REAL McCOY

• The Real McCoy Rum is based on the story of

Bill McCoy
• This is a 3 year old rum from the Real McCoy
range, which has been aged in American oak
bourbon barrels
• It was firstly manufactured in 1920
• Distilled by Foursquare Distillery
 DIPLOMATICO

• Diplomatic rums are produced in

Venezuela
• Produced by Distilleries Unidas
• Ranked consistently among the finest
South American rums.
• The distillery boasts having been
awarded the ISO 14001 for
sustainability.
 PLANTATION

• Plantation rum is a French-owned rum

producer who bottle rums from all over
the Caribbean.
• Some of these rums are transported to
France for cask finishing, including
Cognac cask finishing.
• Plantation original dark, plantation 3
star silver, plantation panama 2004 etc.
are its product.
 BACARDI FACUNDO

• Bacardi is a family run company that has been

doing things a very specific way for over 150
years.
• Bacardi’s Chairman is Facundo L. Bacardi
• Its products are Facundo NEO Silver Rum,
Facundo Eximo Rum, Facundo Exquisito Rum,
Facundo Paraiso XA Rum etc.
NEPALESE BRAND AND ITS MARKET

KHUKURI
RUM

• Khukri Rum is an iconic Nepalese oak vatted dark rum launched

in 1959.
• Khukri rum is matured for a minimum of eight months
• Have alcohol content of 42.8%.
• Khukri Rum is produced in Kathmandu, Nepal by The Nepal
Distilleries Private Limited
 • Nepal Distilleries Private Limited started producing
Khukri Rum in 1959 in Kathmandu, Nepal.
History • Initially the company started distilling alcohol from pot
stills.
And • Those initial pot stills are on display in its factory
premises and the company now uses three fractionating
Market columns for distillation of alcohol.
• Distilled from fermented molasses, the Khukri Rum
is aged for a minimum of eight months in wooden vats.
The producer claims over 80% market share
in Nepal and that it has export markets in Japan, South
Korea, Hong Kong, Italy, United
States, Dubai and Australia.
AWARDS