Theme journey · 9 chapters
Distilling Rum Pot Stills, Columns & Proof
Pot still, creole column, Coffey still, or wooden still: how rum is distilled and why the still reveals more about flavor than color does.
Chapter 1How Is Rum Distilled? Distillation in Five StepsDistillation Explained
Chapter 2Pot Still and Double Retort: Stills for Heavy RumPot Still & Retorts
Chapter 3The Creole Column: How Rhum Agricole Is DistilledColonne Créole
Chapter 4Coffey, Savalle, Multi-Column: How Light Rum Is MadeColumn Distillation
Chapter 5Wooden pot stills made of greenheart: Port Mourant, Versailles, EnmoreGuyana's wooden stills
Chapter 6Double-distilled like Cognac: the Charentais method in rumDouble distillation
Chapter 7Heads, hearts, tails: what the distiller separates in rum productionThe cut & copper
Chapter 8Distillation strength in rum: why 70 or 95 percent determines the flavor96, 90, 75 percent
Chapter 9Pure Single Rum, Single Blended Rum: classification by still typeThe Gargano Classification