Exam (elaborations)
WSET Level 4 Diploma Unit 4 - Spirits – Rum Exam Questions and Answers
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WSET Level 4 Diploma Unit 4 - Spirits – Rum Exam Questions and Answers
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WSET Level 4 Diploma Unit 4 - Spirits –Rum Exam Questions and Answers
Made by - Answer -Sugar Cane => Sugar Cane juice => Molasses
Rum production - Answer -- Harvesting by Hand or Machine
- Crush the Sugar cane stems to extract "Sugar Cane Juice"
- Molasses, Boiled the Sugar Cane Juice in a Syrup and the sugar is crystallise. The
process is repeat until dark Syrupy residue called "Molasses"
Rum production - Molasses - Answer -- Molasses, Boiled the Sugar Cane Juice in a
Syrup and the sugar is crystallise. The process is repeat until dark Syrupy residue
called "Molasses"
Rum production - Fermentation - Answer -- Sugar cane juice is used the fermentation
can occur straight away.
- Molasses can be up to 60% sugar - concentration so high will simply kill any yeast.
needs to dilute with water.
- Most rum distillers have cultivated their own strain or strains of yeast, purposefully
designed to create specific flavour compounds within their final product.
- Temperatures is need to control. temperatures could reach levels that can kill the
yeast.
Rum production - Distillation - Answer -Column distillation - Caribbean is using both
two-column stills and multiple column stills including hydroselection and de-methylising
columns. Create more high rectified rums, but lower strength more highly flavoured
spirits. Marks or distillated are simply drawn off the still at lower strengths to produce a
more intense spirit. Rhum agricole is notable example of lower strength column still
rums.
Pot-still distillation- in all sharp and size. Standard double distillation take places.
Retorts - allow a distiller to produce a mark in one distillation. They are also flavour
creators, mainly used for the production of heavier ad more aromatic rums.
Retorts are separate copper vessels placed between the pot still and the condenser that
contain liquids, most commonly the high and low wines from the previous distillation.
When the alcohol vapour is released from the pot, its pass to low wine retort, contains
an alcoholic mix of low wines and water. The hot vapour boils the liquid in the retort,
releasing its most volatile components and concentrating the vapour to a higher
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