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Old 11-05-2008, 12:31 PM   #3
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Originally Posted by Rum Runner View Post
I wonder if we can make the leap that "fresher" molasses makes a superior rum. It seems to be a pretty stable product with an almost indefinite shelf life.

I would presume that like those who produce their own, the one's who buy locally or import it have quality controls in place to insure that they get what they ordered and paid for.
RR sounds like he's called it correctly. By the time you distill the molasses it's 'freshness', if relevant at all, would be impossible to pick. The sugar content (brix level) of the molasses and it's effect on fermentation is more relevant I'd suggest.
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