Rum is a distilled liquor made from sugarcane molasses, also known as sugar liquor, rum and rum. Originated in Cuba, it tastes sweet and fragrant. Rum is a sugar juice squeezed from sugarcane, which is fermented and distilled. According to different raw materials and different brewing methods, rum can be divided into: rum liquor, rum wine, light rum, rum wine, strong-flavored rum, etc., containing 38% ~ 5% alcohol, amber, brown and colorless liquor. Chinese Name: Rum mbth: Rum Alias: Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum, Rum is a traditional wine of Cubans, and Cuban rum is a kind of wine that Cubans like to drink, which is made from sugarcane honey and put into white oak barrels by winemakers. After years of careful brewing, it produces a unique and unparalleled taste. Rum is a natural product, which is processed from sugar cane. The whole production process is extremely strict from the careful selection of raw materials, the subsequent alcohol distillation and the aging of sugarcane shochu. The quality of rum is determined by the aging time, from one year to several decades. Usually sold in the market for three years and seven years, their alcohol content is 38 and 4 respectively. In the production process, heavy alcohol is removed, and the pleasant bouquet is preserved. The history of Cuban rum is an inseparable part of the history of Cuba and China. Columbus came to Cuba on his second voyage to America. He brought the roots of sugar cane from the Canary Islands. To people's surprise, it was these roots that replaced the gold that people came to this island called Cipango by the aborigines. In the memory of Catholic Pope Ferdi Nan and Isabella, someone said, "After planting the cut sugar cane in the soil one by one, it will grow into a large piece.". Cuba's climatic conditions: fertile soil, water quality and sunshine enable newly planted crops to grow around Indian chiefs, so sugar cane grows in this land of Cuba. The first generation of tools used by Indians to squeeze sugarcane juice was called Gunia. Subsequently, there were sugar mills powered by animal power (horses and cows), sugar mills further using high-power hydraulic equipment, and finally modern sugar mills. The original labor force was replaced by slaves brought from Africa, which became an important factor in the development of sugar industry in Cuba and China. In 1539, some products of sugar industry appeared in the imperial edict of Carlos V, such as white sugar, coarse sugar, pure white sugar, refined white sugar, scum, refined scum, sucrose paddle, sucrose honey and so on. Jean Baptiste Labat 1663-1738), a French missionary, saw that "the aborigines, blacks and a small number of residents in the primitive state of life on the island made a strong drink with sugarcane juice. Drinking it can make people excited and eliminate fatigue. This drink is made by fermentation. Europeans knew this method as early as the 18th century. After passing through pirates, businessmen came to Cuba. One of them, Francis. Drake is most famous for calling a popular drinking wine based on sugarcane shochu Draque. Soju made from sugarcane juice is what Cubans say. It is produced in Antilles, Colombia, Honduras and Mexico. It is obtained by fermentation and distillation of sugar cane molasses. The difference is that Cuban rum is clear and transparent, with a pleasant fragrance, which is a feature of the production process of Cuban rum. In 1791, due to the riots of Haitian slaves, the sugar factory was destroyed, so Cuba monopolized the export of sugar to Europe. In the mid-19th century, with the introduction of steam engines, sugar cane plantations and rum factories increased in Cuba. In 1837, Cuba laid a railway and introduced a series of advanced technologies, including those related to the brewing industry. The Spanish suzerain decided to take measures to vigorously develop the sugar industry in Cuba and China so that Cuba could export sugar. The introduction of new technology has changed the production process. Cuba has brewed a kind of rum with low alcohol content-high-quality rum with mellow fragrance and long taste. Drinking rum has become a part of people's daily life in Cuba. Rum breweries are mainly distributed in Havana, Caldenas, cienfuegos, Cuba and Santiago. The brands produced by the new rum breweries are: Mulata, San Carlos, Bocoy, Matusalen, Havana Club, Arechavala and Bacardi. After Cuban entrepreneurs replaced the hand-made ones with batch production technology, the rum output increased greatly. From 1966 to 1967, all the rum exported from Cuba was labeled with the quality assurance mark of origin to show the high quality and authenticity of the rum. There are nine brands of this rum, such as Half-Blood Girl, Santaro, and so on. Production method 1. Raw materials for rum production are sugarcane juice, sugar juice or molasses. The raw material of sugarcane juice is suitable for producing fragrant rum. The water in sugarcane juice was evaporated by vacuum concentration, and a thick viscous liquid syrup was obtained, which was suitable for preparing Luzhou-flavor rum. 2. Pretreatment of raw materials: The pretreatment of molasses can be divided into several different stages: firstly, colloidal substances, especially calcium sulfate, should be removed by clarification, which will form massive substances during distillation. The final stage of molasses pretreatment is dilution with water. After dilution, the total sugar content in the low concentration solution is 1 ~ 12g/1ml, which is the suitable fermentation concentration, and ammonium sulfate or urea is added. Wine brewing from the machine with staggered pipes and hot distillation columns, rum magically overflows. The winery inherits the traditional technology and adopts the traditional brewing method every peak season. Although the machine is good, it can't recognize the aroma of wine, and good wine can only come from the hands of good winemakers. Brewing technology has been attacked from generation to generation, and brewing experience has accumulated bit by bit. The winemaker is a master of art, who can not only master the raw materials for brewing, but also shape the flavor of rum at will. The traditional brewing method of rum: first, dilute the remaining bagasse, and then add yeast. After 24 hours of fermentation, the alcohol content of sugarcane juice reaches 5 to 6 degrees, so it is commonly known as "grape wine". After distillation, there are 21 layers up and down in the first distillation column, and the sugarcane juice is heated to boiling by a steam boiler, so that the alcohol evaporates and enters the upper layer of the distillation column, and at the same time, the distiller's grains sink into the lower layer of the distillation column for removal. After the annual quality control of aged rum goes through this process, distilled alcohol enters the second smaller distillation column for cold and liquefaction treatment. The second distillation column has 18 layers for concentration; When treated with mild steam, the aroma of alcohol can be extracted according to the specific gravity of perfume elements contained in alcohol: heavy oil sinks to the bottom; Light oil floats in the middle, and the top layer contains the lightest spices, including green apple fragrance elements. Only by classifying the aroma of alcohol can winemakers match the aroma of rum at will. Innovation does not abandon tradition. The rum aged in the 197s makes it a unique winery with 2-year-old vintage and local style in the market. Its aged rum has a delicate fragrance. Among the rum used for pure or hooked cocktails, the brands of Plantation and Agricole are the most popular among rum lovers. The flavor of mixed rum, Punch cocktail and liqueur is determined by the added blended plants and fresh fruits. As for the creativity and taste of brewing, it will show you a colorful taste world, a warm world that permeates the local flavor of Reunion Island. Classification of wine by characteristics Silver Rum, also known as white rum, means that distilled wine needs to be filtered by activated carbon and aged in barrels for more than one year. The wine tastes dry and the fragrance is not strong. Gold Rum, also known as amber rum, means that distilled wine should be stored in old oak barrels with scorched inside and aged for at least three years. The wine is dark in color, slightly sweet in taste and strong in fragrance. Dark Rum Black rum, also known as red rum, refers to the rum that needs to be added with certain spice juice or caramel toner in the production process. The wine has a strong color (dark brown or reddish brown) and a mellow taste. Bacelo selects the best Caribbean sugar cane and is monitored by traditional nobles. Produced by Bacelo Company, the country of origin is Dominica, and it is usually sold to countries all over the world through Spain. Bacelo rum has four grades: aged wine, top wine, royal wine and 3-year-old fine wine, with a general alcohol degree of 38-4 degrees. In the first half of 212, it began to enter the China market. Cayo originated in Dominica, and sold to various countries through Spain. There are many flavors and flavors such as white rum, red rum, blended rum and aged rum. Mulata sugarcane rum. Produced by ViaClara Santa Fe Rum Company. The distilled wine is aged in oak barrels, which has a variety of flavors and tastes. Rum produced by ronrico Plutoliku. Founded in 186, the name of the wine is a combination of the words rum and richness. Wine is divided into white and blue, and Golut wine needs to be cooked in wooden barrels. Lambs, potato rum. The relationship between the British navy and rum goes back to ancient times, and there are many anecdotes left. Every day from 1655 to 197, the British navy distributed rum, which was named by naval soldiers. It belongs to light color type. Cockspum Balubat is known as the birthplace of rum. It is produced by a local top-class charming company, and the remaining materials after sugar production are used as raw materials for rum production. After two distillations, it takes two years to mature. The name of the wine is male chicken feet. Mount gay Balubat rum is produced by the Ke Yi Company in the West Indies. The name of the wine came from the farmer Ke Yi on the same island in the 17th century. At the same time, the island is also known as the birthplace of rum. Matured in oak barrels. Lemon hart produces rum in Cannes. Hatto is a trader in sugar and rum, and once supplied rum to the British Navy. Brand management began in 184. This wine is 75.5% strong rum. Produced by Barrow Company. Rum Tang Q(don Q) This wine is produced by Serane Company. The name of the wine is Tang Q, and the aroma and taste are described in the trademark. This wine is a light-colored variety. Besides gold, there are also crystal colors. Captain morgan is made from Lincoln Rum and produced by Morgan Mulukalu Company. Different from ordinary rum, he uses pepper and has a natural aroma. In 1983, a new product made of tropical rum was born. Pusser's rum is also made of Rum from Ozu Island, and it is a new product sold in 197. This wine has been a special offering of the British Navy before. Produced by Passazi Company, the products are divided into light color and blue color. According to the taste, rum can be divided into three types: strong mouth, medium mouth and light mouth according to the different flavor and aroma. Light rum: colorless, delicate and light, it is the raw material of cocktail base wine and other drinks. Neutral rum: In the production process, water is added to molasses to ferment it, and then only the clear juice floating on it is distilled and aged. Mix it with light rum or strong rum to a proper degree before selling. Strong rum: In the production process, molasses is allowed to ferment for 2-3 days, and the residue or bagasse left by the last distillation is added to ferment it, and even other spice juices are added. After being distilled, it is poured into oak barrels baked inside and aged for several years. According to smell classification and flavor characteristics, rum can be divided into: Luzhou-flavor, light-flavor: * Luzhou-flavor: firstly, sugarcane sugar is clarified, then bacteria capable of producing butyric acid and yeast capable of producing alcohol are inoculated, fermented for more than 1 days, and then intermittently distilled in a pot to obtain about 86% colorless original rum, which is blended into golden yellow or light brown finished wine after being stored in wooden barrels for many years. * Light flavor type: only yeast is added to sugarcane sugar, and the fermentation period is short. The tower-type continuous distillation produces 95% of the original wine, which is stored and blended into light yellow to golden yellow finished wine, represented by Cuban rum. Light-bodied and extremely dry rum. This kind of rum is mainly produced in Spanish-speaking countries in the West Indies, such as Cuba, Puerto Rico, wilk Islands, Dominica, Mexico and Venezuela, among which Cuban rum is the most famous. Full-bodied rum with strong alcohol flavor. This kind of rum is mostly produced by Cuba, Jamaica and Martinique. Wine is aged in wooden barrels for as long as 5-7 years, even 15 years, and some wine needs caramel toner (such as Cuban rum), so its color is golden yellow and deep red. Light-bodied and fragrant rum. This kind of rum is mainly produced in Cuba and Java Islands, and its long-lasting fragrance is caused by aromatic medicinal materials. Aromatic rum is usually stored for about 1 years. The more famous Mulata (Mulan Lake) rum. Rum wine features Rum is a yellowish and brown liquid with a delicate and sweet taste and a fragrant alcohol smell. It doesn't matter whether the rum is old or not, but mainly whether it is the country of origin. It is divided into two styles: light type and strong type. Light rum is made from sugarcane molasses, sugarcane juice and yeast after fermentation, stored in wooden barrels for many years, and then blended. The liquor is light yellow to golden yellow, and the alcohol content is 45-5 degrees. Light rum is mainly produced in Puerto Rico and Cuba, and they have many types and are representative. Strong rum is made by slowly fermenting molasses mixed with sugar residue under the action of natural yeast. The resulting wine is distilled twice in the distiller to produce colorless transparent liquid, and then aged in oak barrels for more than 5 years. Strong rum is golden yellow, rich in bouquet and molasses, pungent and mellow, with an alcohol content of 45-5 degrees. Strong rum is represented by Jamaica. The world also has many comments on rum. william james, a great English poet, said, "Rum is the greatest magic weapon that men use to win women's hearts. It can make a woman from cold to tender. " Rum again