Place has incorrect address. Place is marked incorrectly on map. Content may violate guidelines. Content is inaccurate. Share this Place. How to See Tokyo Like a Local. Hidden Charms in the City of Light. Yeast and more rainwater are then added to total gallons of the mixture.
Sixteen hours later, billions of yeast cultures are alive and working in each gallon. This is then transferred to fermentors, where more water and molasses are added. The yeast eats the sugar, converting it into alcohol. The remaining mix is three parts water, and one part molasses. Sound interesting? Wait until you see and smell it up close!
One of my favorite things about this tour is getting to walk beside the tanks and actually look into them and see the process as it is happening! Next, the actual distilling begins. Cruzan Rum uses a multi-column distillation process that removes nearly all impurities from the rum, including fusel oils.
Fusel oil is what causes hangovers, so there you go, another reason to drink Cruzan Rum… no hangovers! When the distillation process is complete, the rum is clear. The golden brown color is given to the rum by the barrels in which it is stored. Do not add yogurt. Being first established in makes Cruzan Rum exactly as old as the invention of in-line skating by a guy named John-Joseph Merlin who was obsessed with clocks and helped create this incredible robotronic swan skip ahead to He was from Belgium.
Check it out. The Nelthropp family, which came to St. Croix in the late 18th century and has remained for eight generations, has officially overseen Cruzan Rum since the s. Gary Nelthropp is the current president and master distiller , having taken over from his father in Aldehydes, esters, and other trace compounds are removed from the final product stream through various taps in the distillation columns and the final product stream is Fusel oils, collected from the still, are sold to blenders in the states who use them for flavoring other liquors.
The purity of the rum produced at Cruzan is important, but that is only the beginning of the story. All of the rum sold under the Cruzan label is aged at the distillery. Twenty-three thousand charred oak barrels of rum are maturing in the largest aging warehouses I have seen.
Most of the rum aged here is light body rum, but a small amount of heavier rum is also aged for blending. To further the effects of aging in the heavier products, about two pounds of oak chips are added to the barrels that contain the aging rum. The most popular Cruzan rums are the Light-Dry and Dark-Dry, both are blends of two rums aged at least two years.
To remove the color attained during aging, Light-Dry is carbon-filtered. Both are bottled at 80 US proof. For those who prefer a stronger drink, there is Cruzan White and Gold. These US proof rums are used mostly in punches and cooking. They are flammable so beware - they have the potential to do more than light up your dessert!
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