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Old 08-04-2013, 07:18 PM   #2
Edward Hamilton
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Join Date: Mar 2007
Location: Sailboat in the Caribbean and hotels.
Posts: 4,796

Flavors come from distilling molasses. The trend I see is using sugar instead of molasses which isn't going to add a lot of flavor. If you're fermenting and distilling molasses you should have plenty of flavor if you aren't distilling several times to neutral spirits.
Edward Hamilton
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Ministry of Rum

When I dream up a better job, I'm going to take it. In the meantime, the research continues.
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