[UPDATE! I have Arroyo’s birectifier glass laboratory still and I’m working with it as well as bringing to life other tests he used. I’m even working with someone to build an automation kit for operating the still (which otherwise takes two hours of active time.]
But what is this all about? Through a grant from the U.S. government Arroyo set out to do detailed studies of rum production and he created new techniques in fermentation that revolutionized how rum was made. Even in Jamaica, which is known for dunder pits and muck holes, the leading producer, Appleton, likely favors the Arroyo method. I’m sure if you are here, you already know a little about Arroyo.
Not much happened with Arroyo’s work until decades later because of the timing of WWII (this was explained in Rum: Yesterday and Today), but everything was given an update with Puerto Rico’s Rum Pilot Plant and those agricultural bulletins are mostly lost as well. The RPP works are a series of twenty something bulletins and are in both English and Spanish because of how they were funded by the U.S. government. These documents transformed how rum is made around the world and were supposed to be shared and accessible, but somehow they’ve become elusive and even the most serious PhD spirits researchers do not cite them in bibliographies.
I have collected probably all of Arroyo’s citations from the journals they were originally appearing in mostly courtesy the bibliography of the late John E. Murtaugh who was one of the great distillation educators as well as a significant contributing author to the Alcohol Text book. [I should also note that German globe trotting sugar technologist, Hubert Von Olbrich, also lists most of Arroyo’s original citations in his Geschichte der Melasse, 1970. He only misses a few.]
Arroyo R., Circular 106, Rum Manufacture, 1938
[This is a block buster paper which I translated from Spanish. It is possibly the single greatest short read on rum production any new distiller can do.]
Arroyo R. , Manzano M. Jamaica Type Rum in Puerto Rico. University of Puerto Rico, Agr. Expt. Station Report for 1937-38, p. 26-27; rev. : Facts about Sugar 35 (1940) , no. 4, p . 38.
Arroyo R., Marrero F., Haravidez L. Rum Types and the creation of new rum types from cane juice. Report University of Puerto Rico Agricultural Experiment Station, 1939, p. 43-44, rev. : Facts about Sugar 35 (1940) , no. 11 , p. 37.
Arroyo R. El Birectificador En La Justipreciacion De Los Rones Comerciales [my translation] (1938) Revista de agricultura de Puerto Rico, Volume 30, page 618-622.
Arroyo R. El Aroma del Ron II (Seleccion de Levadura Adecuada) [my translation]. Revista de agricultura de Puerto Rico, Volume 31 (1939) page 578-580
Arroyo R. El Aroma Del Ron III (Influencia de la Técnica Fermentativa) [my translation]. Revista de agricultura de Puerto Rico, Volume 32, (1940) page 112-115
Arroyo R. The Aroma of Rum IV [my translation]. Revista Agricultura Industria Commercio Puerto Rico, Vol. 32 (1940), No. 3, pp. 416-417.
Facts About Sugar 35-36 (1940) has reviews of many of Arroyo’s Revista articles and may contain an abstract of the missing Aroma of Rum V citation.
Arroyo R. The Aroma of Rum : Influencia del Proceso del Pretratamiento de la Materia Prima. Revista agricultura industria commercio; Puerto Rico Vol. 32 (1940), no. 2, p. 284-286; rev. : Facts About Sugar 35 (1940), no. 11 , p . 37. [<— something is indeed there]
[This bounced back to me. It was one of the first citations I had from this journal and definitely included the title: “The influence of pre-treating the raw material” but the pages were inaccurate. I’m not deleting the citation because I have not yet found a citation for the Aroma del Ron V. Though those pages are not likely because they appear before episode IV. There may actually be a typo where that journal called two articles Aroma del ron IV]
Arroyo R. La Fabricacion de Rones del Tipo Jamaiquino en Puerto Rico [my translation]. Revista agricultura industria commercio; Puerto Rico Vol. 32 (1940) 131-134
Arroyo R. El Complejo Alcohol—Temperatura—Valor pH en Fermentacion de Ron [my translation]. Revista agricultura industria commercio; Puerto Rico Vol. 32 (1940) page 301-303
Arroyo R. Ron Viejo o Maduro Revista de agricultura de Puerto Rico, Volume 32, (1940) page 430-
Arroyo R. The Aroma of Rum : VI. Influence of the Distillation [my translation]. Revista agricultura industria commercio; Puerto Rico, Vol. 32 (1940), 593-594.
Arroyo R. El Aroma del Ron (VII) Influencia del periodo de curación [my translation]. Revista de agricultura de Puerto Rico, Volume 33 (1941), 127-132
Arroyo R. El Tufo Del Ron Crudo. [my translation] Revista de agricultura de Puerto Rico, Volume 33 (1941), 144-146
Arroyo R. Resultados Practicos de Nuestras Investigaciones en Manufactura de Ron [my translation]. Revista de agricultura de Puerto Rico, Volume 33 (1941), 283-285
Arroyo R. El Aceite de Fúsel en los Rones [my translations]. Revista de agricultura de Puerto Rico, Volume 33 (1941), 422-424
Julio S. Simons & Arroyo R. La Manzana Malaya (Jambosa Malaccensis) [my translation]. Revista de agricultura de Puerto Rico, Volume 34 (1942), page 51-53
Arroyo R. Jambosa Malaccensis (Manzana Malaya) como Productora de Vinos y Brandies. Revista de agricultura de Puerto Rico, Volume 35 (1944), page 119-126
Manzano, Miguel A. Pro Vinos Boricuas. Revista de agricultura de Puerto Rico, Volume 35 (1944), page 178-
Arroyo. 1940. By-Products of the sugar industry. Facts about Sugar, volumes 35-36 page 26-
Arroyo. 1940. By-Products of the sugar industry. Facts about Sugar, volumes 35-36 page 64-
Arroyo R. Dilution Problem in Rum Manufacture, Sugar 38 (1943), no. 7,
p. 25, 26.
[I haven’t requested this because he covers it so well in the 1945 text.]
Arroyo, R. 1945. Studies on rum. Research Bulletin
No. 5 (University of Puerto Rico, Agricultural Experiment Station, Rio Piedras, Puerto Rico), December. [I have this but have not shared it!]
Owen, William L. “The Fermentation of Molases: Some Observation on the Arroyo Process and the Typical Fermentations of Clarified Molasses Mashes” Sugar, vol 43-44, 1948. pages 37-
[Owen appears to be thanked in an Experiment Station report written by Arroyo. He was a Louisiana based fermentation chemist who I think also did work in Cuba and Puerto Rico. He may have been the person that advised Cuba on continuous stills and a focus on fuel ethanol. If published papers in the 20’s so by 1948 he must have been quite old and quite experienced.]
Arroyo, R. 1948. “The use of Turkey Red Oil in the Alcohol and Rum Distillery”. Sugar, vol 43-48. pages 31-
[sulfonated castor oil]
Arroyo died in 1949 so a few of these would have published posthumously.