The Steps of Rum Production
07/18/2024In Martinique, we have the privilege of being able to visit certain distilleries to understand the process of rum production.
Distilleries have opened their doors to visitors, making their expertise accessible. (Guided tours, description of production steps, scent workshop at JM.) Sugarcane harvesting takes place from February to June.
1 Step of rum : Cutting and unloading sugarcane
Hand-cutting
A portion of the sugarcane used for making agricultural rum is hand-cut. This ensures high-quality sugarcane that is clean and rich in sucrose. The traditional method is dwindling but remains valued and occasionally essential, particularly for cutting sugarcane fields that are inaccessible to tractors.
Mechanical cutting
Mechanical means are used to cut the remaining sugarcane, boosting productivity. However, close supervision is essential during the crushing stage, as machines can inadvertently reintroduce rocks or soil, potentially damaging the mills.
Unloading sugarcane Upon reception
the sugarcane is weighed and its sugar content is checked. It is important to note that the higher the sugar content, the higher the quality of agricultural rum produced and the higher its price.
Trucks unload the sugarcane, which cane cutters then chop into sections.
Crushing the cane
They place the sugarcane on a conveyor belt, which carries it into the crusher to facilitate juice extraction. During milling, they spray water on the sugarcane to improve juice extraction. They filter the extracted juice, known as Vesou, and then transport it to fermentation tanks.
They store the bagasse (fibers remaining after juice extraction) to fuel the boiler that powers all the machinery.
There are few smoking distilleries left in Martinique.
Fermentation
The Vesou is transported to 4 fermentation tanks, each with a capacity of 15,000 liters. Here, the Vesou ferments with the addition of yeast. The juice emits a distinctive pungent odor, now called the cluster. During fermentation, the tank produces foam and heats up; at this stage, it is undrinkable. The “must” or “wine” is the product produced after fermenting the sugarcane juice. Its alcohol content is around 5° at this stage.
Next, the “wine” is poured into a “wine vat.”
Distillation of rum
Once fermented, the juice undergoes distillation. Distillation takes place in a distillation column. The process begins with heating the wine to raise its temperature, then the wine enters the top of the column. It descends from tray to tray, while steam from the boiler enters the bottom of the column and rises. This steam captures the alcohol from the fermented juice, creating agricultural rum! This rum, at approximately 70°, is then passed through a test tube. We also check that it is perfectly clear and has a good initial aroma.
Storage in stainless steel tanks => White Rum
White Rum or unaged rum: This is the first alcohol obtained. After distillation, it must be absolutely translucent. It must undergo a minimum maturation period of two months. At the end of this period, distillers reduce its alcohol content by adding fresh mountain water to achieve a value between 40° and 62° for commercialization. Only then can they add the term “White” to the geographical indication. White Rum also serves in preparing delicious punches made from 100% natural fruits and liqueurs.
Aging in barrels => Aged Rum
Amber or straw-colored rum: Distillers age this rum for 12 to 24 months, commonly in large wooden barrels or casks. Its name comes from its amber hue.
Aged rum: This rum is aged in oak barrels for a minimum of three years. During this time, a significant portion of the volume evaporates, known as the “angels’ share.” Aged rum improves with age, acquiring a honey to dark mahogany color and a woody taste.
Typically, when distilleries market these rums, they designate their ages using various classifications:
Aged Rum: for a minimum of three years of aging.
VSOP (Very Special Old Pale): for a minimum of four years of aging.
XO (Extra Old): for a minimum of six years of aging.
Hors d’âge: for a minimum of ten years of aging.
Vintage: specifying the year the rum was barrel-aged.
The barrels primarily used by Distillerie Séverin are American Bourbon barrels. We have diversified by using barrels from Cognac and oak barrels as well.
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