Here is the index for my 500 page French translation of Kervegant’s massive (and phenomenal) text on rum. This work is a requisite reference for anyone working in the rum industry and will become a cornerstone of the rum renaissance.
I am slowly editing the first several hundred pages that I did by page count before I started going chapter by chapter. I apologize for any errors. This was a massive undertaking and time sadly constrains the quality.
Many ideas in here can either rewrite rum history, fill in voids or help clarify fuzzy spots.
Preface + Chapter I Generalities and History
Chapter II Raw Materials of the Rhummerie
Chapter III Distillery Fermentations
Chapter IV The Yeasts [Make you ctrl+f to see the frequency of occurrence of “fission” vs.”budding” & “saccharomyces” vs. “schizosaccharomyces”.]
Chapter V Preparation of Rhummerie Musts
Chapter VI Fermentation of Musts [Edited so you can find the beginning but still first draft]
Chapter VII Distillation of Wines [Edited so you can find the beginning but still first draft]
Chapter VIII Arak and Cane Wines
Chapter X Purification and Artificial Aging
Chapter XI Preparation of Rhums for Sale
Chapter XII Rhum in Food and Medicine
Chapter XIII Composition of Rums
Chapter XIV Principal Types of Rhum
Chapter XVI Organoleptic Examination and Appraisal of Rhums
Chapter XVII Analysis of Distillery Materials
Chapter XVIII Control Of The Manufacture
Chapter XIX Principle Countries Producing Rum
Chapter XX Rum Consumption in France, England and the United States
Huge work Stephan, a big thanks for sharing !