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  5. Fermentation & Esters Where a Rum's Aroma Is Born

Theme journey · 9 chapters

Fermentation & Esters Where a Rum's Aroma Is Born

Before a pot or column still ever runs, fermentation sets the fruit, acidity, and body of a rum. Nine stops covering yeast and fermentation length, esters, dunder, and that funky note.

  1. Chapter 1How does molasses or sugar cane juice become alcohol?Fermentation Explained Simply
  2. Chapter 2Wild Yeast or Pure Culture? Yeasts in RumYeast Shapes the Aroma
  3. Chapter 3Short or Long Fermentation: From 24 Hours to Two WeeksTime Shapes Style
  4. Chapter 4What Are Esters in Rum and How Are They Measured?Fruity Aroma, Quantified
  5. Chapter 5Dunder, Muck, Cane Pit: Jamaica's Fermentation Secret Without the MythsJamaica's Fermentation Craft
  6. Chapter 6High-Ester Rum: From Common Clean to DOKJamaica's Ester Classes
  7. Chapter 7Grand arôme: High-Aroma Rum from Réunion and MartiniqueFrench High-Aroma Rum
  8. Chapter 8Open, closed, wood, steel: fermentation vats and their influenceVat shapes fermentation
  9. Chapter 9What does 'funk' mean in rum?The chemistry of funk

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