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Old 04-22-2009, 10:39 AM   #4
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Join Date: Mar 2008
Location: Turks and Caicos Islands
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The higher the proof the faster the evaporation rate. Many rum producers lower the distillate from the still before putting in barrels to age, to slow the evaporation rate. I would use a fairly neutral tasting white rum of 40% alcohol by volume if you want to see the most changes in the rum, maybe one from your bottom shelf while you are experimenting. Nearly all rums are a blend of many rums, re-aging the rum may not always be beneficial with a quality rum, as you will alter the blend and can over oak it.
Add oak chips for faster oak influence. The port influence sounds interesting and I'm sure would be beneficial. I think I will try the port angle myself. What would be better, tawny or ruby port?
Has anybody tried a rum/port cocktail??????
The Rumelier
British by birth, Welsh by the grace of God, Caribbean by soul.
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