REFINED VICES

Most excellant topic. I have been mulling over a responce since you posted Sir. My experience with the wide range of commercially available rums is quite smallish. and therefore do feel some what handicaped. I would much rather work from the ground up, rather than the top down. Therefore, I would pr...

And so a day later it seems clear to me that an apology to Zaya and to future zaya tasters may be in order. My evaluation was not really comming from an objective point of reference. But rather a personal preferance. Although I do stand by my comments,,I certainly do realize that folks do enjoy and ...

It pains me to feel compelled to say this,, as I do have a sweet tooth. But this rum is far too sweet for my preference. I noted that the markings indicate that content of the bottle is from a blend. I wonder what percentage of the blend was pulled from the 12 yr old barrel? As One assumes a 12 yr o...

And rums are so different and versatile that I can't pick a standard sipping rum for me. Hmm. Indeed. I have been in the throws of transition these past couple of years. The whites/silver has been more and more influencing my pallet. Seems more,,,,,,,,honest,,, or perhaps truthful on my tongue. No ...

May I ask,,,,do you have a go to standard?

If so, how do you prefer to enjoy?

I have always liked an an anejo with a drop of lime.

Comfort food.

Oh for heavens sake.

You Sir are prepared for the big "hunker down"

Very nice.

Thank you for posting

Actually the rainwater harvesting systems used commercially take steps to minimize aeration during transport and storage in the cisterns, with the notion of protecting purity Yes and I can see why they would prefer to minimize the likelyhood of their precious (and top secret no doubt) yeasty beasti...

Count Silvio wrote:the same alcohol strength as it did 100 years ago.

Is the author implying that the proof would be barrel strenth?

Sounds like a very well done event.

Thank you for posting

I'd guess you are assuming rainwater is less pure and contains local native yeasts Not really thinking quite like that. My thinking and results from rain water ferments are much more anecdotally driven rather than by (big boy) commercial fermenting practices. Yes, I would continue to say that rain ...

The only reference I can find to the Saccharo.. is from Gomez' fine thesis on rum. In it, he/she shows no correlation to "rancio"; it should also be recognized that this bacteria is considered a natural contaminent, one that distillers try very hard to eliminate or minimize by various treatments. M...

[quote="paulipbartender"]

We even managed to make a passable 32-35% distillate from a blackstrap mollases 18 hour fermented wash, with our little pot still.

Sounds very interesting. Passable you say. How so?

Ecellant tip indeed. Very helpful with the spiced rums I would imagine. As an aside: Some notes can change or develope at different rates depending on the abv or barrel strenth of the likker within the barrel (55% vs 65%), the lenth of time contained in the barrel, the degree of char within the barr...

Please pardon my bad manners for not stopping here to introduce myself earlier. I am LT and have these past couple of years been dedicating my spare (and not so spare) time to learning about the ,,,,,spirit of rum. My experiments have been very gratifying. But I have so little exposure to the more e...

Interesting that you reference a "grassy" note. The distiller only referances "oak" and "fruity" as I recall. Pretty sure they would have let that sleep in a spent barrel. Wonder if they (single) ran that off at 70% or so for the grassy quality that you speak of? Except ,,,they refer to this as a li...

Hello, LT here. Just a few thoughts. Marketing indeed, as everything seems to come down to marketing and perception these days. Often, distilleries rely old world methods to insure that the flavor profiles that their customers have grown accustomed to do not change (think New Coke). Techniques used ...

Clearly arrived very late for the show here.

New member and very much impressed with the vocabulary.

IMHO, the rancino notes within the younger rums are due to the addition of the aged dunder.....
Or more specifically the dunder that has been infected/cultivated with Saccharobutyricum.

Cheers