The total level of flavour components rarely exceeds 1% of the total weight (and is normally much lower) in a base of ethanol. This high concentration of ethanol presents particular problems in both sensory and analytical studies. Furthermore, the advent of gas chromatography has shown that most of the components found in potable spirits are the same and that the nuances of flavour are essentially attributable to small differences in the relative proportions of these components.
Note however that expert tasters have been known to name the district and frequently the actual estate from which the rum originated, just by the sense of taste and flavour.
In Jamaica, gold rum is generally bottled at proof strength
(Imperial) which is 57 Volume % alcohol. (By comparison, 100 US
proof is 50 Volume % alcohol). See
the conversion chart.
Composition of Rum and American Bourbon Whiskey | ||||
---|---|---|---|---|
Jamaican Rum | American Bourbon | |||
Age (years) | 0 | 3 | 0 | 3 |
Constituents | Concentration g/100L | Concentration g/100L | ||
% alcohol | 80.1 | 78.2 | 77.5 | 75.5 |
total solids (extract) | 0 | 87.6 | 0 | 136 |
fixed acids | 0.9 | 8.8 | 0 | 12 |
volatile acids | 1.1 | 20.9 | 3.2 | 50 |
Total acids | 2.0 (pH=4.9) | 29.7 (pH=4.5) | (3.2) | (62) |
esters (for years, erroneously called ethers) | 9.7 | 37.5 | 9.6 | 42.0 |
aldehydes | 1.9 | 4.7 | 0.6 | 5.6 |
fusel oils (higher alcohols) | 48 | 66 | 250 | 298 |
furfural | n/d | 1.6 | 0.12 | 1.42 |
tannins | n/d | 33.0 | 0 | 62 |
n/d= not detected