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This scientific approach to rum production yielded several changes...
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Have you had the opportunity to read any of the papers from Rafael Arroyo? Any ideas where I can get any, in English?
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Many of the great tiki drinks were developed with aged Jamaican, Martinique, Barbados and Cuban rums, rarely have I seen a recipe that calls for a white spirit that is not been aged.
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Are you saying that some of these "white" rums where in fact aged for extended periods and then filtered? I think about Flor De Cana's 4-year aging, and I have a hard time believing that this is on par with the rum that Jeff Berry and Wayne Curtis describe. Would that 1920s Bacardi rums they tasted have been aged even longer?