Have any of you thought about how many different drinks there are on planet Earth? Most likely no. Because it is almost impossible to make an accurate calculation. But statistics are known that 30% of the total are alcoholic beverages. They are distinguished by taste, alcohol content, and preparation technology. It is difficult to answer the question of which is better - rum or whiskey, vodka or brandy, since people have different tastes, and it all depends on the individual preferences of each person.
What is alcohol made from?
Alcohol is made from various raw materials - corn, potatoes, barley, millet, rye, etc. and is used to make strong alcoholic drinks. The climatic conditions of a particular country affect the cultivation of various agricultural crops, and therefore their processing. Thus, sugar cane grows well in Jamaica, from which an excellent pirate drink, rum, is made, and Scotland is famous for its barley harvests, from which, in turn, whiskey is made. What is the difference between whiskey and rum, and which drink should you prefer?
Whiskey or whiskey
Whiskey is an alcoholic drink with an alcohol content ranging from 40 to 70%, which is produced from various types of grains through the process of malting, distillation and infusion in oak barrels. The word whiskey is translated as “ living water" The color of whiskey directly depends on the raw materials used for processing. It comes in all shades of brown - from light amber to rich dark.
Cooking technology
To answer the question of which is better - rum or whiskey, you first need to understand the preparation technology and the characteristics of each drink. So, the stages of making whiskey:
- Grain preparation. At the first stage, malt is prepared from barley. To do this, the grain must be sorted, dried, then wet and allowed to germinate. This takes up to 10 days. The sprouted barley is dried again.
- Preparation of wort. Dried grain (wort) is ground into flour (Grist) and diluted with hot water. The resulting mass is infused for 10-12 hours to form Wort - a sweet liquid mass.
- Fermentation stage. Yeast is added to the cooled wort and left for two days to ferment. The ambient temperature should not exceed 37 °C. The result is low alcohol drink about 5% ABV, reminiscent of beer.
- Distillation stage. The resulting liquid is distilled at least twice in copper distillation apparatuses. After the first distillation, the so-called weak wine with a strength of up to 30% is born. And only after the second time they get an alcoholic drink of up to 70% strength.
- Excerpt. Semi-finished whiskey is bottled in sherry casks. An additional sign of quality is bottling in sherry casks. Since there are not always enough of them, American bourbon barrels are also used. At this stage, the whiskey acquires its characteristic color and flavor nuances. The drink is aged for at least 3 years.
- All that's left to do is bottle it. Before this, the drink is filtered and diluted with purified water to bring the whiskey to the desired strength. Sometimes, after aging, the malt liquor is mixed with grain, resulting in whiskeys with different flavor notes. This completes the whiskey production process. Drinking this drink chilled. To do this, add special whiskey stones or ice.
There are three main types of whiskey depending on the territory in which it was produced: Scottish, Irish and American.
Scotch tape
Scotch whiskey, also called scotch, differs from all other types by the presence of a smoky aroma. This is due to the fact that the Scots use the so-called smoked grain - malt dried in the smoke from the combustion of peat, beech shavings and coal. The result is a unique shade and aroma.
Irish whiskey
Irish is characterized by a softer and lighter taste and a less pronounced aroma. Thanks to the law adopted in Ireland on three times distillation (in Scotland, two times is allowed), the whiskey turns out cleaner, but less rich taste qualities.
American bourbon
American whiskey - bourbon - is distinguished by the use of corn (at least 51%) and rye instead during distillation. The Americans have greatly simplified the process of distilling alcohol by eliminating the malting step. The Americans replaced the lack of quality that Irish whiskey has with a richness of flavor and richness of color. Was developed new technology preparation, which involved burning oak barrels from the inside. After aging the whiskey in such barrels, the drink was enriched with a beautiful golden hue and a sweetish taste.
How rum is made
Rum is strong alcohol A drink obtained as a result of fermentation and distillation of residues from the production of sugar from sugar cane. The strength of the drink is up to 60%. Translated from English, rum means “excitement, noise.”
Let's start comparing rum and whiskey with the technology for preparing the now pirated drink. As mentioned above, rum is made from sugar cane. The stem of the plant contains a product from which sugar is produced. Molasses and other products formed during the processing of cane are used to prepare an alcoholic drink. Cooking steps:
For a long time, rum was considered a low-quality drink, since it was consumed mainly by cane plantation workers and poor people. But in the mid-19th century, the Royal Chamber of Spain announced a reward for the refinement of rum. The most prominent was Don Facundino Bacardi Masso, who later founded the Bacardi brand for the production of high-quality clarified rum.
Which is better - rum or whiskey?
As we can see, both alcoholic drinks have many similarities in preparation technology. If we talk about what is stronger, rum or whiskey, then both one and the other drink have almost the same strength - from 40 to 80% depending on trademark and method of aging. They are drunk chilled. Use special glasses for rum and whiskey.
True, real gourmets prefer glasses with thin glass to warm the drink in their hands. In this way, they believe, they can better experience the richness of taste.
Drinking rum or whiskey is a matter of taste for each individual gourmet or lover elite drinks. The main thing in this matter is not to overdo it, but to stick to the golden mean. There should be moderation in everything.
We are used to bragging to each other about the expensive drinks we have drunk and trendy drinks and this is connected with the culture of use. Let me try any of these two drinks and ask you to determine “What did you drink: cognac, brandy, rum, armagnac, calvados?” or "YOU" drank whiskey or gin? and 90% of those trying will not be able to distinguish them. see below.
This is due to the fact that they are all aged in oak barrels. long time. Oak gives these drinks a specific taste and golden color. Moreover, before pouring a new batch of drink into a barrel, it should be planed or sanded at least 1 mm to remove the smell of the previous batch.
This is what they do with barrels as tall as two people and costing many thousands of dollars. You and I can achieve similar taste and aroma, infusing moonshine ( double distillation) by mixing it with finely chopped oak branches.
I would like to note here that oak leaves give the drink a brighter color, but they also add bitterness to the drink.
And now about the differences between all these drinks:
Gin- a strong alcoholic drink with an alcohol content of at least 45%. Made by distillation grain alcohol with the addition of plant spices, usually juniper berries, coriander, angelica, orris root, almonds and others.
Whiskey(English) whiskey or whiskey) is a strong aromatic alcoholic drink obtained from various types of grain using the processes of malting, distillation and long-term aging in oak barrels.
Scotch is a popular alcoholic drink, namely, Scottish e whiskey. Scotland does not have the exclusive right to make whiskey.
As you can see, this is practically the same thing.
Now about another group.
Cognac(French cognac) - strong alcoholic drink, made from certain grape varieties. I wonder how many people can distinguish moonshine (chacha) from different varieties grapes, and even if they are blended.? Well, of course, it is aged for a long time in oak barrels.
Brandy- alcoholic beverage, a general term for distilled products grape wine, fruit or berry mash (usually 40-60% vol. strength). Unless explicitly stated otherwise, brandy is made from grape wine. Naturally, it is also aged for a long time in oak barrels.
Armagnac - drink Gascons. Of all brandy, produced in France, cognac can perhaps only be rivaled by Armagnac. Wine distillation is traditionally carried out using an Armagnac still, i.e. continuously. Repeated run distillation is used for small production volumes.
At the exit from the distillation apparatus, the alcohol composition is colorless and has an alcohol content of 52 to 70 degrees. It is immediately placed in oak barrels, where it acquires a subtle aroma and absorbs tannins and aromatic substances of the tree.
The second stage after aging is dilution, i.e. combining a number of alcoholic solutions of different origins and ages to obtain a homogeneous, harmonious product. "Armagnac" going on sale must have an alcohol content of about 40 percent.
In order to reduce the strength of alcohol solutions, a mixture of distilled water and Armagnac is added to them in several stages.
Rum(English rum, Spanish ron, French rhum) - strong alcoholic drink, made by fermenting and distilling sugar cane by-products such as molasses and cane syrup. Aged for a long time in oak barrels. Has a pronounced caramel flavor.
Every person working in the alcohol industry knows one truth for sure: “Alcohol can be made from anything, even from a stool.” This approach to the matter explains the number of types of alcoholic products depending on geographical location. Rice sake, grain whiskey, cane rum, cactus tequila... It is interesting to see how these drinks indirectly “collide” in history. We bring to your attention a collision of “pirate” rum and the favorite drink of the sailors of Her Majesty’s Navy – whiskey.
Definition
Rum– a strong alcoholic drink with a characteristic aroma and taste. The main raw materials for production are cane syrup or molasses. There are several varieties, the main ones being: white, gold and dark rum. Obtained by distillation and aging. The Caribbean is considered the birthplace of rum.
White Bacardi rum
Whiskey– a strong alcoholic drink based on grain crops. It is obtained through the processes of malting, distillation and aging. It has a characteristic aroma and taste. Homeland - region of Scotland or Ireland.
Comparison
The main difference between these two drinks is the different raw material base. It is the aromatic substances contained in sugar cane and grains that give them their characteristic, recognizable taste and aroma. In general technological schemes similar.
Whiskey For rum, secondary products of sugar cane processing are used - molasses or syrup. By adding yeast to them, manufacturers start the fermentation process (some companies use “wild”, that is, natural yeast). The resulting mash is distilled. Again, the type of distillation apparatus used is not regulated. Both regular cubes and vertical columns are used. The resulting raw alcohol is stored for aging. Once again, diverging opinions can be observed regarding aging containers. These can be metal barrels, oak barrels, or barrels made from other types of trees. Light rum After aging, it is filtered for complete clarification. Dark - tinted with color.
Whiskey is a product that reflects the stiffness inherent in the inhabitants of Foggy Albion. Strictly prescribed technology, established traditions and strict adherence to the rules. Depending on the region, it is common to use barley, wheat or rye. After germination and drying, the grain is crushed and poured with hot water, yeast is added. After fermentation comes distillation and aging in oak barrels. The resulting drink is bottled.
As you can see from the above, rum and whiskey are very different from each other in many ways. The same applies to taste indicators.
Conclusions website
- Rum is made from sugar cane, while whiskey is made from grains.
- Whiskey production involves a malting and drying process.
- Rum aging is not necessarily done in oak containers.
- Whiskey and rum have different taste and aroma characteristics.
There is a world a large number of a variety of drinks, the exact quantity of which is quite problematic to calculate. But we know exactly what share falls on alcoholic products – 30 %.
Alcohol varies in taste, alcohol content, production technology, region of origin, raw materials and much more. And yet it is interesting to know the difference between, for example, whiskey and rum.
Aromatic qualities
- Whiskey. The aroma is multifaceted and depends on several factors, such as the region of production, aging period, distillation conditions, type of wood for the barrel, and drying of the barley. Depending on all factors, alcohol can have a smoky and earthy smell, an aroma with notes of vanilla, coconut, spices, citruses, fruits, melon, peach, candy. Malt alcohol has the aroma of cereals, roasted coffee, toffee, malt, honeysuckle, violets, mint, heather. When aged in European oak barrels it acquires the smell of almonds, nuts, chocolate. There is also a smell cinnamon, cloves, sandalwood, beeswax, tobacco and leather. Drinks produced on the coasts have salty aroma, with notes of algae and iodine.
- Rum. The aromatic properties largely depend on the species to which it belongs. Light or silver has sweet, fresh, fruity aroma. Gold and red have a smell caramel, exotic fruits, dried fruits and honey. Aged has a deep rich bouquet with fruity and chocolate notes.
Color
- Whiskey. There are species that have no color and remain transparent. Usually the color varies from light straw to dark amber. The drink acquires its color during aging in barrels.
- Rum. In many cases it depends on additives, dyes and degree of purification. Eat silver, gold, red and dark. Red, for example, gets its color from the addition of red banana juice.
Taste qualities
- Whiskey. It differs in each region of production. has a taste of peat, smoke and smoke. light, with floral and caramel flavors. – spicy, with a hint of pepper and oak. The Japanese drink has an unusual floral taste that complements the smoky and earthy aftertaste. American has a bright caramel-vanilla flavor.
- Rum. Taste, like smell, differs depending on the type. The light one has a delicate nutty-honey taste and aftertaste. Gold and red feel pleasant on the tongue and provide a range of fruit, caramel and spice. The dark one has a strong caramel-spicy and very strong flavor.
How does the production technology of rum differ from whiskey?
What is the difference between the production of rum and whiskey? It is typical for the second to adhere to traditional manufacturing technologies, regardless of the region of production, but the first does not have a single technique, and it depends on the traditions of the area where the alcohol is made.
Raw materials
The raw materials for whiskey are barley malt and barley, rye, corn, wheat. The main raw material for the production of the “pirate” drink is sugar cane.
Fermentation
The fermentation process is similar by adding yeast, but whiskey has difficult process wort preparation, which consists of selecting, soaking and subsequent drying of raw materials.
Distillation
Braga for grain alcohol is subjected to double or triple distillation using copper stills - alambiks. Copper rids the spirit of the unpleasant sulfur taste and helps facilitate the chemical reactions that give the alcohol its vanilla, chocolate and nutty notes.
Distillation of rum can take place in two ways. The first is similar to the distillation of cognac, cutting off the “heads” and “tails” and obtaining a concentrated alcohol that has a good aroma and deep taste. When using the second method, distillation takes place in a 3, 4 or 5 column apparatus. This results in a lighter drink with a subtle flavor.
Excerpt
Rum can be aged in barrels. The light one can be drunk just a few months after distillation. It is first kept in metal vats, then diluted with clean water and bottled. Golden and dark are aged in oak barrels. The period of such aging, despite the intense heat and rapid evaporation of alcohol, can reach 12-15 years.
The whiskey is aged in oak barrels from sherry, bourbon or completely new, never used before. The average aging period is 3 to 5 years, but some remain and mature in barrels for 30 years or more. The longer the aging, the greater the “share of angels”, the evaporation of alcohol, and, accordingly, the higher the price.
Blending
Both drinks are blended. Rum can additionally be filtered to clarify it or, conversely, caramel can be added to enhance color. The number of varieties for blending grain alcohol can reach up to 50, and they can be from different distilleries or have different aging periods. In the first and second cases, blending helps to obtain a unique and inimitable drink.
What is stronger - rum or whiskey?
Alcohol strength is one of the most important characteristics that directly affects the perception of aroma and taste.
Whiskey strength can be from 40 to 65 degrees. Usually, when bottling, it is diluted with water to reduce the strength, but some varieties are not diluted with water - this is Cask strength or Barrel proof, that is, barrel-strength alcohol. The aging period of such alcohol is at least 10 years. An example would be instances such as:
- Uigeadail, 54.2°.
- 10 y.o. Vintage House Exclusive 2000, 58.2°.
- 34 y.o. Platinum Selection 1974, 58.3°.
- 10 years old Cask Strength, 58.3°.
Rum strength varies from 35 to 75 degrees. contains 40 degrees, but it can be from 35 degrees. Brands containing over 70 degrees are intended for making punches and baking, since they should be consumed in pure form very problematic.
There is alcohol that is labeled 151 Rum and contains 75.5 degrees of strength. An example is Bacardi 151 and Cruzan 151 Rum. Naturally, we should mention the famous one, which is prohibited from being transported on airplanes due to its flammable consistency. There is a warning about this on the label itself.
How to serve and drink correctly
For both drinks it is important correct delivery and consumption.
Whiskey
- A calm, peaceful and even secluded atmosphere is better suited.
- The taste is better revealed in ordinary wine glasses with a neck that tapers upward.
- Serve chilled to a temperature of 18-20 degrees.
- Drink glasses are usually one third full.
- The most important thing is good company, interesting conversation and good mood.
- It is recommended to serve in thick-walled glasses.
- Served at room temperature, because supercooled alcohol will lose its aromatic “charm”.
- It is best to fill the glass one-third full.
Snack
The list of snacks for whiskey is quite extensive and largely depends on what kind of alcohol you are going to drink.
- Fruit and cheese plates are considered classic snacks.
- Scottish and Irish varieties go great with fish and seafood, smoked salmon, salmon and trout.
- American ones are best consumed with sweet cakes, grapes, chocolate and marshmallows.
- Japanese people have traditional snacks Japanese dishes– sushi, sashimi, rice, tofu.
- All varieties go well with various types meat.
Rum also has its own snacking nuances.
- Light varieties are most often found at parties, which suggests light snacks, e.g. different types fruits.
- It is customary to drink golden and dark ones without additives, as a digestif, which involves low-calorie snacks - light cheeses, nuts, a plate of fruit, oranges.
Which is better and tastier - rum or whiskey, depends only on a person’s personal preferences. Some people like traditionalism and restraint, while others like a cheerful pirate spirit, while others even like to combine them. And what do you personally prefer, who would you give the “palm of championship” to, whose taste excites you more, be sure to write about it in the comments.
They have an attractive price for such alcohol - usually from 300 to 450 rubles, but there are also expensive copies. Many buyers fall for the price. But if they understand even a little about such alcohol, they will be disappointed.
For example, on a shelf in a store there is a typical bottle of rum. The label says directly and bluntly in Russian and English that this is “captain’s rum.” There is a picture of the captain. But the composition is stunning: water, rectified ethyl alcohol “Lux”, infusions of oak bark, cinnamon, lemon balm, coffee, nutmeg, cloves, sugar coloring E150a (caramel), food flavoring “Spicy”. Recipe
From this entire list, real rum can only contain two components - water and a little caramel (E150a). It will seem strange to many that strong alcohol can contain this sweet additive with the letter “E”, but it is actually almost always used to give a darker color. Although almost everyone is sure that this color strong drinks gives exposure to oak barrel. In fact, wood colors rum, whiskey, cognac, brandy, Calvados and other distillates very pale. And to give them the rich color that consumers like so much, they carry out the so-called chaptalization - they add a little caramel.
Falsifications in the law
But let's get back to the rum. This drink is a distillate (distillation product) obtained from sugar cane processing products. And adding rectified alcohol to it is a classic falsification of the drink. But this “rum” from the shelf is not a fake, it is produced legally. Today this is allowed, only the packaging must indicate that it is “not exactly real rum.” And manufacturers skillfully use this: “from the front”, on the main label - this is rum, and from the “back of the head”, on the back label - a bitter drink. That is, something like vodka, zubrovka and some other tincture. And this is indicated discreetly; often such an inscription is difficult to discern without a magnifying glass.
Pseudo whiskey and pseudo brandy are made in the same way. Their basic recipe is simple: rectified alcohol, water, dyes, flavors. Moreover, it’s not just caramel that can give color. There is also a “whiskey-flavored bitters” on store shelves, outwardly difficult to distinguish from real whiskey, the color of which was given by tartrazine. A very unhealthy dye, banned in many countries due to the fact that it causes a pseudo-allergic reaction. A “strong alcoholic drink brandy” is also sold, the taste of which was created by a flavor identical to the natural one, “brandy ASG-632/2”. Behind this “cipher” lies a real artificial flavor.
Tasting "mumbler"
If you try such a counterfeit, then instead of the familiar aromas typical of whiskey, rum or grape brandy (the latter type of drink is usually called simply cognac), you will smell ethyl alcohol. It is so familiar from vodka that it will not be possible to disguise it with flavorings. It will definitely be present in the aroma and taste, and you don’t have to be a great taster to miss it - it is indestructible.
Why do manufacturers not disdain their reputation and make such “pseudo-alcohol”? Moreover, among them there are also very reputable companies! It's all about economics. Rectified alcohol costs much less than distillate. And the production of legal counterfeits costs no more than regular vodka.
“This is misleading consumers,” explains Dmitry Yanin, Chairman of the Board of the International Confederation of Consumer Societies. “It seems to be encouraged by regulators to make strong alcohol more accessible so that more of it is sold. I think that in the legal field, involving judicial and administrative measures, this problem cannot be solved. It is necessary to make it unprofitable to use such alcohol, and for this we need to raise excise taxes on alcohol. I don't see any other solution.
Find out “without half a liter”
Among such products there are also drinks with a certain proportion of distillate. They are not fundamentally different, they still contain the same flavors, dyes, rectified ethanol, but there is also the addition of distillate - from sugar cane, barley or corn, depending on what drink the manufacturer imitates. And such strange drinks, which are fundamentally not much different from counterfeits, are called differently in the official language. These are not just “bitters” or “strong alcoholic drinks”, they are “whisky drinks” or “rum drinks”.
Distillate, rectified or fake?
Representatives of distillates:
Whiskey,
- rum,
- brandy (grape - cognac, armagnac, grappa, chacha, ouzo; apple and pear - Calvados, Williams, rakia; berry - plum brandy, schnapps, framboise, etc.).
Compound: distilled spirit, water and (optional) caramel coloring (only found in barrel-aged drinks).
Imitation drinks:
A. bitter drinks or just strong alcoholic drinks
Compound: rectified ethyl alcohol, water, flavorings, dyes, may contain extracts of herbs, spices, berries, fruits.
b. whiskey and rum drinks
Compound: the same, but with the addition of distillate.
